Delicious salads with sesame and olive oil

Sesameand olive oilare two ingredients that are ideal for salads. Besides being very good companions for vegetables are foods rich in essential oils and nutrients. The sesame is rich in beneficial oils or fats (unsaturated) and possesses a high amount of protein, rich in methionine (essential amino acid). The sesame seed contains lecithin, which helps reduce blood cholesterol levels. This food is rich in calcium, iron and zinc and is a good source of vitamin E and B. Olive oil, on the other hand, is rich in beneficial oils also helps favorably to the processes of digestion and is good for the skin.

Then we chose delicious salads for you to not only enjoy but be healthier.

Spring Potato Salad

Yield: 4 servings

Ingredients

• 6 medium potatoes, steamed and cut into cubes
• 3 large carrots steamed
• 1 teaspoon of sesame
• olive oil
• The lemon juice
• red and green bell pepper chopped
• 1 medium piece of very finely chopped diced onion
• 3 stalks of celery, washed well and cut into cubes
• ½ teaspoon of paprika
• 1 pinch of pepper
• Dressing or basil leaves
• Herbs
• Italian sea salt to taste

Procedure

1. Mix in a salad carrots, potatoes, peppers, celery, onions, paprika, pepper, salt and basil leaves (or dressing). Try not to beat potatoes or carrots.
2. Add about two teaspoons of olive oil and a few drops of lemon.
3. Decorate with sesame.

Garden Pasta (Pasta Salad)

Yield: 4 servings

Ingredients

• 1 package of pasta (preferably in a spiral of colors for better view)
• 3 tomatoes, diced
• ¼ cup of parsley, washed and finely chopped
• ¼ cup of scallion, finely chopped
• ¼ cup of sesame
• sea salt to taste
• Olive oil (cold pressed)
• Juice of one lemon
• Chile Piquín (optional)
• Jicama (optional)

Procedure

1. Boil water with salt and bay leaf.
2. Once it boils, add two tablespoons of olive oil and pasta. Stir to prevent sticking.
3. Once the cooked pasta (al dente, not much or little), throw hot water and rinse pasta with cold water.
4. Drain the pasta well and place in a bowl. Then add the vegetables and three tablespoons of olive oil, lemon, parsley, salt and Piquín.
5. Mix well. Decorate with sesame seeds and sliced jicama or, you can garnish with pickles.

Taboulé Salad

Ingredients

• ¼ cup of cracked wheat
• 4 sprigs of Chinese parsley (preferably dry)
• 8 tomatoes, ripe (not watery) and peeled
• 3 bunches of dried mint
• ½ large onion
• lemons to taste (recommended 3)
• Olive oil
• Salt to taste

Procedure

1. Soak wheat in water and leave for the whole night in the refrigerator.
2. Drain well wheat.
3. Cut the tomatoes into cubes.
4. Finely chop the parsley and mint
5. Chop the onion into very small squares.
6. In a deep, mix all ingredients.
7. Season with olive oil, salt, lemons.
8. Refrigerate and serve cold preference.
9. This salad is ideal to serve with pita bread.

Salad of green beans

Yield: 5 servings

Ingredients

• Half a kilo of green beans, steamed (avoid cooking too much)
• 6 tomatoes peeled
• Half small onion, diced
• 1 sprig of cilantro
• 50 grms. Of chopped panela cheese or crumbled tofu (optional)
• Olive oil
• Lemon
• Salt to taste

Procedure

1. Once cooked the steamed green beans, cut into pieces.
2. In a salad bowl, place the green beans and stir all ingredients.
3. Decorate with bits tofu and slices of tomato.

Fresh Cauliflower Salad

Yield: 7 servings

Ingredients

• 2 small cauliflowers with flowers
• 2 medium carrots (steamed and cut into strips)
• 1 red pepper and one green, style julienne strips
• 1 slice of red onion
• Basil or chopped dill to taste good
• 5 tablespoons of olive oil
• Sesame to taste
• Oregano
• Lemons to taste
• Salt

Procedure

1. Once cooked cauliflower and carrots steamed, cut into thin strips.
2. In a salad bowl, mix all ingredients.
3. Season with olive oil, salt, lemon, oregano and dill.
4. Decorate sprinkling a little sugar to taste cheese or sesame seeds.

(2 votes, average: 4.00 out of 5)

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