The summer season is also usually significantly different from the rest of the year in culinary terms. In addition to numerous outdoor barbecues, light dishes are especially popular. Salads always go well – whether classic or more experimental – and can also be prepared for work or picnics. To give you some new ideas on how to pimp your summer cooking, we’ve had a little look around the web. Get inspired by these delicious salad creations that we’re sure aren’t often on your radar! Once culinary around the world, please!
Mexican pasta salad
according to a recipe by Bianca Zapatka
Ingredients for 4 servings, chopped and blended:
350g pasta of choice
400g kidney beans (rinsed and drained)
250g cherry tomatoes (halved)
1 red bell pepper (finely diced)
3 spring onions (thinly sliced)
1/3 cup parsley or coriander chopped
300g corn (rinsed and drained, then pan-fried with a little olive oil)
Chipotle Sauce:
180g (vegetable) yogurt or mayo
lime juice to taste
1 tsp agave syrup or maple syrup
1 tbsp chipotle spice or smoked paprika powder
1 clove garlic chopped
Salt to taste
Optional topping: avocado and (vegan) feta
Asian glass noodle salad
according to a recipe from Foodboom
Ingredients for 4 servings:
200g glass noodles
80g red cabbage
salt
200g carrots
2 limes
2 red chilies
2 garlic cloves
400g smoked tofu
60g cashew nuts
2 tablespoons sesame oil
4 tbsp honey, agave, or maple syrup
400ml soy sauce
Coriander (optional)
While noodles are cooking, cut red cabbage into strips, sprinkle with salt, and let sit covered for 30min. Roast nuts without oil, then fry diced tofu with sesame oil. Cut remaining ingredients into fine strips and mix everything.
Panzanella, Italian bread salad,
according to a recipe from Eat this!
Ingredients for 4 servings:
150g ciabatta from the previous day
1 tablespoon extra virgin olive oil
500g mixed tomatoes (e.g. ox heart,
colorful tomatoes, cherry tomatoes)
50g Kalamata olives
1 tsp capers
½ red onion
½ bunch basil
Dressing:
3 tbsp olive oil
2 tablespoons white balsamic vinegar
1 tsp capers
1 clove of garlic
Salt to taste
Cut bread into 2 ½ cm thick slices, rub with olive oil on both sides, and toast on the grill for 2-3 minutes per side. Now cut into cubes, chop the remaining ingredients and mix in. Whip the dressing in a blender.
