RECIPES – Make room for salads! With the onset of summer temperatures, it is no longer appropriate to reheat dishes in the microwave this week and from this Sunday, May 8. Michelle Simmes brings you a little freshness in her recipe book titled Whole saladsperfect for lunch breaks.
“Give me a recipe that’s easy to make, delicious and balanced, that can be adapted however you like, and that also works for everyone, big and small… Of course it’s a full salad!”, he writes.
A panel of ingenious recipes is offered, which can be performed with anything that comes to hand. From classic salads to the most exotic, with unique sweet and savory combinations. Enough to make your colleagues jealous during your lunch break… Bon appetit!
Buddha Bowl recipe with red beans, tortillas and summer vegetables
Photo: Valery Guedes
For 4 people
Preparation: 25 min
Preparation: 7-10 minutes
Ingredients:
Preparation:
Cook the pasta for 7 to 10 minutes in a pot of boiling salted water, following package directions, then drain.
Wash and dry the beans. Cut the melon in half, remove the seeds and make balls using a melon baller. Wash the tomatoes and cucumber, then cut them into slices. Peel the avocado and cut it into cubes. Peel the ginger and garlic, then mince them.
Also chop cilantro and mint after washing them.
Mix 1 tablespoon of oil, juice of half a lemon, salt, pepper, half of the herbs, ginger and minced garlic in a bowl.
Divide pasta, beans, tomatoes, avocado, cucumber, and cantaloupe among 4 bowls without mixing. Place 1 teaspoon of sesame paste in the center of each bowl. Pour sauce over everything and enjoy immediately.
Food preference:
With a combination of pasta, red beans, and sesame puree, this vegetarian salad provides all the amino acids you need. Feel free to sprinkle it with chopped pistachios, sunflower or pumpkin seeds to increase its consumption even more.
Quinoa tabbouleh with chickpeas
Valeriy Guedes
For 4 people
Preparation: 15 min
Preparation: 15 min
Ingredients:
Preparation:
Cook the quinoa in a pot of salted boiling water for 15 minutes, then drain.
Wash and dry the chickpeas. Wash and finely chop the mint. Cut the pomegranate in half and remove the seeds.
Wash zucchini and cut brunoise. Wash and finely chop the onion.
In a salad bowl, toss together the quinoa, diced courgettes and minted chickpeas, then add the onion and pomegranate seeds. Drizzle all over with lemon juice and 2 tablespoons oil, then season.
Health ingredient
Anti-aging, anti-inflammatory and even anti-cancer…the list of benefits attributed to pomegranate is (almost) endless. Rich in antioxidants thanks to an array of polyphenols, including anthocyanins and tannins that fight cellular aging and inflammation, it also contains high amounts of punicalagin (from the Latin name Punica granatum), a flu-fighting compound specific to pomegranate. Finally, it contains ellagic acid, an anti-cancer agent that is also found in other fruits, but in smaller amounts. It is this synergy of compounds that makes it such an interesting fruit for health.
Buddha Chicken Bowls
Valeriy Guedes
For 2 people
Preparation: 15 min
Cooking time: 12 to 15 minutes
Ingredients:
For the sauce:
Preparation:
Cook the rice for 12 to 15 minutes in a pot of boiling salted water.
Peel and mince a clove of garlic and cover the chicken strips with it, then season them. Fry them in a pan for 10 minutes.
Wash and slice the cucumber, radish, onion and their stalks. Peel the avocado and also cut it into slices. Peel the kiwi and cut into slices. Wash the raspberries. Wash the cherry tomatoes and cut them in half.
Wash the lemons, remove some zest and squeeze the fruit. Prepare the sauce by mixing the ingredients in a bowl and seasoning them.
Place the rice in the bottom of a large bowl, then arrange the chicken strips, vegetables and fruit in a harmonious manner. Spread the salad with sauce, sprinkle with chopped chaburek and sprinkle with lemon peel.
The idea to change:
Do you know yellow kiwis? Very rich in vitamin C (161mg per 100g), sweeter than greens, they also bring unexpected color to recipes!
Red rice salad, shrimp with pineapple
Valeriy Guedes
For 4 people
Preparation: 20 min
Preparation: 20 min
Ingredients:
Preparation:
Cook the rice for 20 minutes in a pot of salted boiling water, then drain it.
Peel the pineapple, remove the cells, remove the core, then cut into cubes. Wash the celery, peel and finely chop the onion. Peel the avocado and cut it into thin slices. Wash and dry the shrimp.
Put the cooled rice in a bowl, add arugula, celery, pineapple and avocado.
Add 2 tablespoons of white balsamic vinegar, 2 tablespoons of oil, season and mix.
Before serving, spread the shrimp over the vegetables and sprinkle with onions.
Health Ingredient:
Pineapples have long been credited with fat-burning properties… But let’s not rush. It does contain bromelain, an enzyme involved in the degradation of proteins (not lipids!). A little pineapple with a meal containing meat or fish thus helps digestion, and it’s not so bad. Note: Only fresh pineapple contains bromelain, canned does not!
Salad with salmon and crunchy vegetables
Virginia Robichon
For 4 people
Preparation: 10 min
Preparation: 15 min
Ingredients:
For refueling:
Preparation:
Cut bell pepper into cubes and steam for 15 minutes.
Make the vinaigrette by mixing all the ingredients in a bowl and seasoning them.
Wash and dry the chickpeas.
Wash and chop the cabbage. Wash the cucumber and cut it in half and then into thin slices. Wash and chop the parsley. Cut the trout into thin strips.
Place the chickpeas, cabbage, parsley, bell pepper and cucumber in a salad bowl, then pour the vinaigrette over them and toss gently.
Divide the preparation between 4 plates and add the trout strips on top.
The idea to change:
Need to improvise a meal in two steps, three movements? Replace trout with canned sardines, regular or in olive oil (avoid sardines in sunflower oil: the latter is rich in omega-6, is present in large quantities in food and causes inflammation if consumed in excess). Rich in protein and anti-inflammatory omega-3s, these are staples that should always be in your cupboard.
Valeriy Guedes
See also on HuffPost: How to make cheese naan in less than 10 minutes? We found the recipe