Light and filling salads for spring and summer by Ewa Wachowicz

If you love fruits and vegetables, now is the perfect time to eat them on their own or add them to all kinds of dishes, especially salads. Some people grow them in their own garden, but we can also easily buy fruit and vegetables from local stalls.

Let me start with a proposal for a filling salad with the addition of homemade cold cuts. For example, a dried pork loin or a long-ripened ham will work.

  • a mix of your favorite salads (e.g. arugula, lamb’s lettuce, baby spinach)
  • seasonal fruits (currants, raspberries, strawberries)
  • slices of dried pork loin or other homemade meats
  • pumpkin seeds

RASPBERRY VINE:

  • 1 tablespoon mustard
  • 2 tablespoons raspberry juice
  • 2 teaspoons lemon juice
  • salt
  • pepper
  • 6 tablespoons olive oil

To decoration:

Description of the preparation:

Toast the pumpkin seeds in a dry frying pan. Prepare the sauce. Mix the mustard with the raspberry juice. Add lemon juice. Season with salt and pepper. Add a thin trickle of oil. To blend. Place the lettuce on a plate and pour over the raspberry sauce. Add fruit, sausage slices and sprinkle with toasted pumpkin seeds. Decorate with edible flowers.

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We rarely use spinach as a fresh salad. Too bad because it is very healthy, but also tasty and works well in salads. Below is a recipe for a simple salad with its participation and the addition of strawberries.

  • spinach leaves
  • a dozen strawberries
  • a piece of cheese with blue mold
  • a handful of walnuts
  • 3 tablespoons – balsamic vinegar
  • 1 tablespoon – agave syrup or honey

Description of the preparation:

Wash and dry the spinach. Divide over a large flat plate. Add halved strawberries. Crumble the cheese. Sprinkle with chopped nuts (they must be roasted beforehand). Sprinkle with balsamic vinegar – mixed with honey or agave syrup. Season with freshly ground, colored pepper if desired.

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Greek salad with Polish cheese

Below is a recipe for a salad known as Greek, but instead of the typical feta cheese, I suggest goat cheese, which is produced in Poland and is relatively popular.

  • 1 iceberg lettuce
  • 2 tomatoes
  • 2 crushed cucumbers
  • 1 green pepper
  • 1 red onion
  • a handful of black olives
  • 250 g feta-like goat cheese

SAUCE:

  • ½ lemon
  • ½ teaspoon salt
  • 6 tablespoons olive oil
  • parsley

Preparation:

Remove the depth from the lettuce (knock it on the table, turn it out). Tear the leaves into a bowl. Cut the tomatoes into large pieces and add them to the salad in the bowl. Throw in the cucumbers – peeled and cut into thick slices. Remove the seeds from the pepper and cut into rings. Cut the onion into slices. Place on the cucumbers. Stir in the olives. Put the cheese cubes on top

Squeeze the lemon juice. Pour into a jar. Salt it. Season with pepper. Add the olive oil. Close and mix vigorously. Toss in chopped parsley. Pour over the salad and serve immediately.

Beloved, do not be afraid of unusual combinations. In this case it will be a sweet and salty mix. The Greeks have been eating watermelon with feta cheese for a long time, and they love this fusion of flavors. Inspired by this Mediterranean combination, I made a salad. Below I share the recipe with you and I would like to immediately point out that it is perfect as an addition to grilled dishes, for example, but also as an aperitif, snack or light tea.

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My first time was watermelon and cheese in Greece. How Greece is feta cheese. Since it’s the season for watermelons, we can easily buy it from any greengrocer, and with feta cheese, that’s no problem. Below is a recipe for a mix of watermelon and feta cheese.

  • 1/2 kg watermelon
  • 200 g feta cheese
  • a handful of mint leaves

Sauce:

  • 5 tablespoons lemon juice
  • 3 tablespoons of lake flower honey

Description of the preparation:

Cut the watermelon into large cubes and remove all stones. Toss in a large bowl. Cut the feta cheese into cubes slightly smaller than the watermelon and add to the dish. Add the mint leaves to the salad. Pour lemon juice into a glass and add honey. Stir until the honey has dissolved. Pour the sauce over the salad and toss gently. You can decorate the plate with fresh mint.

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And finally a salad with lime dressing, to serve with any bread, including grilled dishes.

  • fresh spinach leaves
  • different types of lettuce
  • radish
  • 1 cucumber
  • avocado
  • 4 tablespoons lime juice
  • 4 tablespoons linseed oil
  • 2 cloves of garlic
  • ½ teaspoon cayenne pepper

Preparation:

Place the spinach, lettuce pieces, radish cubes and cucumber in a bowl. Pour the dressing of lime, garlic, linseed oil and cayenne pepper over it.

Dear friends, if you like salads, now is the perfect time to experiment with a variety of recipes. The advantage of this type of dish is that you can easily add different ingredients to it – depending on your taste preferences and what’s in season at the time. Such a culinary “pleasure” is something I love!

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