5 easy but super nutritious recipes that replace the main dish

Many people ask themselves, “Is it a good idea to eat a salad every day?” “. In fact, there’s no reason to avoid it. It’s as easy to prepare as it is to carry, it’s very light and low in calories. At the same time, the salad is packed with vitamins, minerals, fiber and protein that will keep you full and energetic throughout day. The only thing to think about is not eating them before bed, as too many vegetables and fruits can affect the quality of sleep. But really, this is true for any other food. So eat a salad not just once in a while, and every day Here are our suggestions for mixed summer salads that can be made instead of the main course.

Cold salad with cucumber and peach

the idea of ​​a cold salad


  • 1 cucumber
  • 2 fresh peaches
  • 2 tablespoons of avocado oil or olive oil
  • 1 tablespoon of white wine vinegar
  • Lime peel
  • 1 tablespoon of honey
  • 4 large fresh basil leaves, plus more for garnish
  • 1/8 teaspoon kosher salt or to taste
  • 1/8 tsp. teaspoon of freshly ground black pepper or to taste

Preparation: Cut the cucumbers and peaches. Then, prepare the vinaigrette from the remaining ingredients. To obtain a truly uniform consistency, use a blender. Once the mixture is ready, pour it over the fruits and vegetables and garnish with basil.

Salad with chicken and gorgonzola

summer salad idea with chicken mixed summer salads


  • a mix of green leafy salads
  • Cherry tomatoes
  • pine nuts
  • pre-cooked chicken breast
  • Gorgonzola

For refueling:

  • 1-1/2 tsp. 1 tbsp Dijon wort
  • 60 ml of freshly squeezed lemon juice
  • 1 teaspoon of apple cider vinegar
  • 2 tbsp. teaspoon of honey or pure maple syrup
  • 1/2 tsp. spoon of dried oregano
  • 1/4 tsp. a spoonful of dried basil
  • 150 ml of extra virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. spoon of freshly ground black pepper

Preparation: Chop the main ingredients and dress them with the vinaigrette. The latter is easier to prepare with a blender. The amount is more than needed for the salad, so you can keep the rest in an airtight container in the fridge and use it for other summer mixed salad recipes.

Summer salads: a fresh salad idea

fresh salad idea mixed summer salads


  • 4 pancakes
  • 3 tbsp. spoons + 2 items h.l. extra virgin olive oil, divide
  • 1 + 3/4 tsp. of kosher salt, divided
  • 1/4 tsp. teaspoon Pimentón de la Vera (smoked Spanish paprika)
  • 3 tbsp. Champagne vinegar
  • 1 S. honey
  • 2 tbsp. teaspoon of fresh lime juice
  • 3/8 tsp. a spoonful of black pepper, divided into several parts
  • 1 bunch of arugula
  • 350 g of curly lettuce
  • 300 g of chopped boiled chicken
  • 100 g of radicchio, hollowed out and sliced
  • 1 large ripe avocado, sliced
  • 30 g of grilled salty pepitas

Preparation : Preheat the oven to 180°C. Evenly grease both sides of the tortilla with 2 tsp. oil, sprinkle 1 tsp. salt and paprika, then bake in the oven for about 10 minutes until soft. When cool, break them into pieces. Now mix them with frisée, arugula, chicken (leftover chicken can be used), radicchio, ripe avocado and pepitas. To bring all these flavors together, dress with a mixture of vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the remaining oil. Finally, sprinkle the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper over the mixed summer salads.

Summer salads: an idea with pasta

mixed summer salads


  • 300 g of uncooked fusilli pasta
  • 400 g of cherry tomatoes, cut in half
  • 170 g of boiled chickpeas, drain and rinse
  • 30 g of arugula
  • 1 Persian cucumber, sliced ​​into thin crescents
  • 200 g of chopped feta
  • 20 g of basil leaves, torn
  • 10 g of chopped parsley
  • 10 g of chopped mint
  • 140 g of toasted pine nuts
  • dressing (use the dressing from the second recipe or make it to your taste)

Preparation Comment: Boil pasta according to package directions. Then drain them and mix with a little olive oil. Once they are cool, add the rest of the ingredients. Finally, drizzle with vinaigrette and serve. It is a perfect substitute for the main course.

Summer Mixed Salads: Cobb Salad


  • 6 slices of bacon
  • 1 romaine lettuce
  • 2 cooked chicken breasts
  • 2 boiled eggs
  • 1 large avocado
  • 200 g of cherry tomatoes
  • 1 red onion
  • 100 g of blue cheese (or feta)
  • 2 tablespoons of parsley

Cobb Salad Dressing:

  • 3 tbsp. balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 clove of garlic
  • 70 ml of extra virgin olive oil
  • 1/4 tsp. salt
  • 1/8 teaspoon black pepper

If you’re looking for mixed summer salad ideas, this is one of the best. Gather the ingredients and follow the instructions in the video.

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