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50 Recipes of Fresh Spring and Summer Salads
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About this ebook
The sunny days announce vacations, barbecues, fruit and vegetables that will color our plates, whether to accompany grilled meats and entries or for a light meal, this book is for you, 50 ideas that will make you appreciate the sunny days
Author
Pierre-Emmanuel Malissin
Pierre-Emmanuel Malissin a fait l'école Hôtelière de Nîmes, puis a passé 10 ans à faire les saisons sur la côte d'azur et le grand sud.Reconvertit dans les métier du web, il y a 5 ans il a décidé de marier les 2 mondes, épicurien, animateur de plusieurs sites de cuisine, il a décider de publier ses recettes en livre numérique pour partager sa passion.
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50 Recipes of Fresh Spring and Summer Salads - Pierre-Emmanuel Malissin
Eggplant Salad with Tomatoes
Ingredients for 4 persons:
3 eggplants
3 tomatoes
1 lettuce
150g (5.30 oz) sweet onions
2 tablespoons of olive oil
4 yoghurts
3 tablespoons of chopped flat parsley
6 mint leaves
Salt
Pepper
Preparation: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Cost: Economical
Preparation:
Wash the eggplants. Cut them in slices then steam them. Cool down
Peel and slice the onions
Peel and stone the tomatoes. Cut them in dices
Wash and chisel the herbs
Mix the olive oil with the yoghurts and the herbs. Add salt and pepper
Mix the eggplants, onions and tomatoes
Arrange the salad on plates. Over this deposit the mixture of vegetables. Sprinkle with sauce
Serve chilled
Avocado, Shrimp and Mango Salad
Ingredients for 2 persons:
1 mango
1 avocado
1 green salad leaves
Shrimps (4 per person)
For the dressing:
Raspberry Vinegar
Passion Fruit Juice
Preparation: 30 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Cost: Economical
Preparation:
Cook the shrimps until they are roasted
Peel the shrimps and cool them down
Cut the mango and the avocado in cubes and mix them
Line a plate with the green salad
Over it, put a bit of the mixture mango/avocado and add 4 shrimps
Sprinkle the dressing made with strawberry vinegar and passion fruit juice
Avocado Salad with Tofu and Smoked Salmon
Ingredients for 4 persons:
2 avocadoes
1 lime
2 slices of smoked salmon
100 g (3.50 oz) of tofu with herbs
4 nice lettuce leaves
A few sprigs of dill for the sauce
1 tablespoon of olive oil
1 tablespoon of shallot vinegar
1 tablespoon of vegetable stock
Salt
Pepper
Preparation: 30 minutes
Difficulty Level: Easy
Cost: Economical
Preparation:
Peel the avocadoes and cut the flesh into strips. Sprinkle with the juice of half a lemon
Cut the smoked salmon into strips. Mix it with the rest of the lemon juice, the oil, salt and pepper. Let it marinate in the fridge for 1 hour.
Cut the tofu in dices. Wash and spin dry the lettuce in strips
In a salad bowl, mix the marinated salmon and the marinade with the tofu and the lettuce salad
Mix the vinegar, the vegetable stock and the olive oil. Add salt and pepper. Drizzle it in the salad bowl. Mix and add the dill
Cucumber, Carrots and Grapefruit Salad
Ingredients for 6 persons:
1 cucumber
3 carrots
2 pink grapefruits
2 small white onions
1 teaspoon
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