Fresh salad recipes

In hot weather, fruits and vegetables are consumed fresh: They provide vitamins and minerals, which act as antioxidants that can protect our skin from the sun's rays, and are a source of liquid, which keep our body hydrated.

It is essential to consume fresh vegetables all year round, but especially in hot weather, juices and fresh salads are perfect to enjoy these foods.

Broccoli Salad

Ingredients:

• 1 tablespoon of canola oil
• 2 cups of broccoli in pieces (cleaned)
• ½ small jicama, washed, skin removed and cut into strips
• ½ small cucumber cleaned and cut into strips
• 1 cup of sliced almonds
• 1 cup of grated fresh cheese
• 1 cup of soy sprouts
• A touch of salt and pepper

For the dressing:

• 2 tablespoons of peanut oil
• 1 tablespoon of rice vinegar
• ¼ cup of soy sauce, low sodium
• 1 teaspoon of grated ginger
• 1 teaspoon of toasted sesame seeds
• 1 tablespoon of yuzu juice or orange juice

Preparation:

1. Heat oil in a deep skillet or wok and sauté the broccoli until it turns a deep color (that is crisp)
2. Add carrots and mix well.
3. Add jicama, cucumber and almonds, sauté briefly and place on a plate.
4. Include cheese chunks, add the seeds, salt and pepper and mix well.
5. In another bowl, mix all vinaigrette ingredients until it forms an emulsion to accompany your salad with, in the amount you like.

Cheese and walnut salad

Ingredients:

• 1 fresh cheese
• 1 tomato
• 4 cups of spinach, washed
• ½ cup of chopped walnuts
• ½ onion cut into strips

For the vinaigrette:

• ¼ cup of olive oil
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of basil leaves washed
• 1 ripe mango diced
• A touch of salt and pepper

Preparation:

1. Cut the cheese into sticks and tomatoes into half moons.
2. Serve on a bed of spinach, place the slices of cheese and tomato on top, add the nuts and red onion at the end.
3. In a blender, mix the vinaigrette ingredients and accompany your salad.

Fruit salad with alfalfa

Ingredients:

• ½ jicama into small cubes
• 1 mango ripe but firm, cut in small cubes
• 10 strawberries washed and diced
• 2 tablespoons of chopped red onion
• Alfalfa sprouts and broccoli to taste

For the vinaigrette:

• 2 tablespoons of olive oil
• 1 tablespoon of vinegar
• ½ tablespoon of lemon juice
• 2 teaspoons of sugar
• 1 teaspoon of roasted serrano chile seeds
• A touch of salt and pepper

Preparation:

1. Mix all fruit in a bowl.
2. Prepare a bed with alfalfa sprouts on a plate, and serve the fruit on top.
3. Mix all vinaigrette ingredients and spread the amount that you want over the salad.

Pineapple and jicama salad

Ingredients:

• 3 cups of lettuce leaves washed
• ½ cup of cherry tomatoes
• ½ skinless chicken breast, cooked and shredded
• ½ cup of diced cheese
• 2 tablespoons of chopped walnuts

For the vinaigrette:

• 3 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of oregano
• A touch of salt and pepper
• 4 slices of pineapple syrup
• 4 slices of jicama

Preparation:

1. Mix the vinaigrette ingredients except pineapple and jicama in a bowl. Marinate pineable and jicama.
2. Heat the slices on a grill, until the grill is marked, remove them and place in squares or wedges.
3. Mix salad ingredients in a bowl or salad bowl and add the jicama and pineapple.
4. Season to taste with the vinaigrette.

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