For the summer: a variety of particularly healthy salads

Summer is fast approaching, and with it the return to training and toning. And everyone who is looking for healthy and delicious foods - you have come to the right place! There is no better way to do this than to enrich the menu with a variety of healthy and delicious salads. This is the perfect choice for anyone looking to combine health with a delightful and nutritious dish. This is what happens when health and taste meet in one unique dish.

Basmati rice salad - ingredients: 

• 250 grams of basmati rice
• 100 grams of black quinoa
• 1 onion
• 30 grams of hazelnuts
• 30 grams of almonds
• 20 grams of fried onion
• 2 bulbs of garlic
• 1 lemon
• 150 grams of arugula
• 1 bunch of basil
• 25 ml rice vinegar
• Olive oil
• salt to taste

Instructions:

• Boil the black quinoa and the basmati rice in separate pots and add salt. Once both are ready, cool them quickly in cold water and keep them aside for later.
• Peel and cut the onion and cook it with olive oil and a pinch of salt. When the onion turns golden, add the vinegar and cook until it melts together with the onion.
• Chop the nuts, garlic and basil. Grate the lemon and squeeze its juice.
• Mix all the ingredients in a large bowl and season with lemon juice, salt and olive oil. And finally, decorate the dish with crispy, fried onions on top.

Potato salad with mustard - ingredients:

• 500 g red potatoes
• A bunch of asparagus
• 1 spring onion
• 2 ears of corn
• fresh herbs
• Lemon zest
• Salt and pepper to taste
• 1 teaspoon paprika

Dates and mustard sauce:

• 150 ml olive oil
• lemon juice
• 2 teaspoons of mustard
• 2 Majhol dates without seeds

Instructions:

• Wash the potatoes and bring to a boil until they are baked.
• Chop asparagus and put it in boiling water for 30 seconds. After 30 seconds, cool the asparagus and set aside.
• Boil the corn for a few minutes in boiling water, filter and save for later.
• Cut the potatoes into halves or quarters. It is important that the pieces are the same size.
• Heat two tablespoons of oil in a pot and cook the potatoes until golden, and place on a plate.
• Fry the corn segments and place on absorbent paper.
• Cut the spring onion into strips, take the corn kernels and add to the potato plate.
• Add salt and pepper, chop the fresh herbs and add the lemon zest.
• Mash all the sauce ingredients and pour on the plate.
• Mix well together with all the ingredients. You can serve the salad hot or cold, at your choice.

Salad in the colors of the rainbow - ingredients:

• 1 steamed broccoli cut into cubes
• 1 slice of red cabbage, finely chopped
• 1 diced tomato
• 3 tablespoons of canned corn
• 1 sliced ​​carrot
• 1 cooked brown rice
• A bunch of chopped pickles
• A bunch of cashews
• 3 tablespoons olive oil
• 1 pinch of lemon juice
• Salt and pepper to taste
• Fresh parsley
• Sesame

Peanut sauce:

• 2 tablespoons of peanut butter
• 2 tablespoons of soy sauce
• 1 tablespoon of agave syrup

Instructions:

• Steam the broccoli and cut into cubes.
• Finely chop the red cabbage and cut the tomato into cubes. In addition, cut the carrot into slices to add a varied texture.
• Chop the pickles and set aside and mix together with the other ingredients.
• Place the sauce ingredients in a bowl and mix until a uniform texture is obtained.
• Put all the salad ingredients in a large bowl, add a pinch of oil, lemon juice, salt and pepper.
• Add the peanut sauce you made, and enjoy!

The recipes are courtesy of the nutrition department of the electrical goods brand Teka.