6 Summer salads for hot weather

What to cook when it's too hot for hot meals on the street? I always have an appetite for two things: cocktails, and fresh vegetables. Talking about drinks postponed until Friday. I picked up some useful recipes and beautiful salads. On a hot day, they will replace you breakfast, lunch and dinner.

1. Salad with cucumber, courgette and mango with honey dressing

This dish is best prepared just before serving. Refueling with warm honey blends well with cold vegetables. Choose not very ripe mango for this salad - it should add sweetness, but not be too soft.

Ingredients:

• 1/2 cup of beans;
• 1 zucchini;
• 1 cucumber;
• 1 mango;
• 1 avocado;
• herbs: coriander, basil, mint.

For the filling:

• 1 tablespoon orange juice;
• 1 tablespoon lime juice;
• 1 tablespoon of liquid honey;
• 1 tablespoon toasted sesame seeds;
• piece of fresh ginger about 3 centimeters long;
• 5 tablespoons of avocado oil or other oil with a neutral taste;
• salt and ground black pepper to taste.

Preparation: Mix the ingredients for the filling with warm honey and finely grated ginger. It is better to do it in a sealed container, so you could well shake up and stir the sauce.

Beans little decoction, it should be hardish, and not turn into mush. We shall cut zucchini and cucumber noodles using the Korean grater. Slay them with extra juice and place in a bowl. Mango Cleanse, we shall cut into thin strips and add to the cucumber and zucchini. Chop the herbs and add to the salad.

Again shake dressing and zaley salad. Top decorate slices of avocado, herbs and sesame.

2. Salad with new potatoes

This salad is perfect for a picnic. He is rich and calmly survive storage in a sealed container. Sherry vinegar can replace the usual white wine vinegar.

Ingredients:

• 1 shallot medium size;
• 3 tablespoons sherry or wine vinegar;
• 200 grams of new potatoes;
• 1 teaspoon grain mustard;
• 3 tablespoons olive oil;
• 1/2 cup white beans;
• 1 celery stalk;
• 200 grams of asparagus;
• 4 radishes;
• green onions, parsley;
• salt and pepper to taste.

Preparation: shallots finely cut, put it in a large bowl and zaley wine vinegar. Add salt, pepper and stir.

Boil the potatoes and put to cool. To the bowl add the mustard with onion, olive oil and mix until homogenous. When the potatoes are cool, cut it into four pieces and put in the onions with spices. Add to them the boiled beans and chopped celery.

Boil water in a pan and to put down the asparagus, previously cut off its root portion. Vary 3-4 minutes, and then was placed in ice water. Dried asparagus dish towel and add to the salad.

Put in a bowl with vegetables radishes, sliced ​​into thin slices and greens. Mix well.

3. Salad with avocado, beans and cheese

A very simple salad, which is all about the cheese. He makes a hearty meal and animates greens salty taste.

Ingredients:

• 2 cups of beans;
• 1 cup fresh green peas;
• 3 tablespoons lemon juice;
• 2 tablespoons olive oil;
• watercress or any herbs to taste;
• 2 large avocados;
• 350 grams of mozzarella cheese;
• 200 grams of feta cheese;
• a few leaves of fresh mint;
• half teaspoon powdered sugar;
• dill, salt and pepper to taste.

Preparation: beans put in a pot of water and bring to boil. Thereafter zaley ice water. Add to the beans a few sprigs of mint, but do not forget to remove it before serving. Shut up and leave.

Boil the second portion of water, and put peas for one minute. Then also refresh its under cold running water.

Mix olive oil, lemon juice, salt, pepper and sugar.

Spread on a dish turns green, sliced ​​strips of avocado, cheese (mozzarella Tear into pieces, feta mash), beans and peas. Good fields each layer dressing. Decorate with mint and dill.

4. Berry and fruit salad with quinoa grains

In this salad you can freely experiment with a set of ingredients. It remains unchanged in the quinoa, cherry tomatoes and feta cheese.

Ingredients:

• 1/2 cup quinoa grains;
• 1 cup pitted cherries;
• 1 cup blueberries, blackberries or other berries;
• 1 nectarine;
• 2 cob fresh corn;
• 100 grams cherry tomatoes;
• 100 grams of feta cheese;
• 1 avocado;
• 1/2 cup roasted seeds: pumpkin, sunflower or any other;
• herbs to taste.

Filling:

• 1/4 cup olive oil;
• 1/4 cup balsamic vinegar;
• 1 tablespoon of liquid honey;
• 1 tablespoon of fig jam (optional);
• salt and pepper to taste.

Preparation:

Decoction of quinoa and let it cool down. Nectarine and avocado finely cut myself, cherry Get the bone. Freed from corn cobs and a little fry in a pan. cherry tomatoes cut myself in half. Feta mash. Mix all ingredients in a large bowl.

Mix oil, vinegar and honey is heated, add to them with salt and pepper. Shake well in a sealed bowl and add the dressing to the salad. Decorate its toasted seeds, nuts and herbs.

5. Light salad of corn and tomatoes

This dish is only two main ingredients. Sweet corn goes well with tomatoes. Decorate the salad of fennel flowers - simple and beautiful.

Ingredients:

• 2 corn cob;
• 100 grams of cherry tomatoes;
• 1 tablespoon lemon juice;
• 1 tablespoon olive oil;
• salt and pepper to taste;
• dill flowers for decoration.

Preparation: blanched corn and carefully take out of the ear. Tomatoes will cut into halves and mix them with corn. Fields olive oil, lemon juice and seasoning with salt and pepper. Decorate the flowers of dill.

6. Cucumber salad with yoghurt dressing

Crisp, fresh and fragrant salad. Familiar in almost every summer dish cucumbers are open in new ways thanks to yogurt dressing.

Ingredients:

• 1 large cucumber;
• 1/2 cup of chickpeas or lentils;
• 1/4 head red onion;
• herbs: parsley, fennel, mint leaves.

For the filling:

• 1/4 cup Greek yogurt;
• 1/4 cup olive oil;
• 2 tablespoons of lemon juice;
• 2 cloves of garlic;
• fresh mint, oregano;
• salt and pepper to taste.

Preparation: will cut the cucumber into thin slices, and onion half rings. Chickpeas or lentils decoction, mixed with cucumber and onion. Add chopped greens.

Ingredients for the filling mix the garlic and finely cut foliage. Add dressing to the salad and mix well.