7 fresh and tasty mixed salad recipes: Femme Actuelle Le MAG

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The recipe for the Greek melting beans trio

Ingredients :

  • 400 g Soisson beans
  • 300 g red beans
  • 200 g of cornilla beans
  • 1/3 cucumber
  • 200 g feta
  • 1 a lot of new onions
  • 60 g black olives (Kalamata)
  • 4 tbsp. olive oil
  • 2 tsp. white wine vinegar
  • Pepper

The preparation stages:

Step 1 : drain the beans. Mix them up. Cut the cucumber, unpeeled, into small dice. Add them to the beans. Mix and distribute in verrines, alternating with crumbled feta. Slice the onions with part of their stems. Pepper.

2nd step : add the olives, chopped onions, sprinkle with oil and vinegar. Garnish with orange zest.

The recipe for saffron rice salad with shrimps and peppers

Ingredients :

  • 500 g prawns
  • 250 g long rice
  • 3 long and fine peppers (1 green, 2 red)
  • 1 organic lemon
  • 2 pods of saffron pistils
  • 4 sprigs of basil
  • 1 tsp. pesto
  • 4 tbsp. oil soup
  • salt pepper

The preparation stages:

Step 1 : cook the rice in boiling salted water with the saffron, keeping it firm. Drain and mix it with 2 tbsp. oil. Divide it in a dish. Let cool, mixing several times.

2nd step : take the lemon zest. Squeeze half of the fruit and mix the juice with the remaining oil, pesto, salt and pepper.

Step 3: shell the shrimp, keeping the range of the tail. Chop the peppers and remove the seeds.

Step 4: divide the saffron rice among the serving plates, then garnish with the peppers and shrimp. Drizzle with the sauce and garnish with basil leaves and lemon zest, finely cut with a knife.

The recipe for the quinoa salad with salmon

Ingredients :

  • 2 fresh salmon steaks
  • 250 g of quinoa trio
  • 1/2 pomegranate
  • 1 orange
  • 60 g pistachios
  • 8 mint leaves
  • 3 tsp. olive oil
  • salt pepper

The preparation stages:

Step 1 : steam the salmon steaks in papillotes for about 20 min and the quinoa 10 to 12 min. Drain it, add 1 tablespoon of olive oil and let cool.

2nd step : Scoop the seeds from the pomegranate with a spoon. Peel the orange alive: cut the peel in large strips from top to bottom, exposing the pulp. Slide the blade of a knife between the thin white skins that separate the quarters and gently peel them off.

Step 3: Mix the quinoa with the pomegranate, orange, pistachios, chopped mint, the rest of the oil, salt and pepper. Thin the salmon and divide among the plates. Serve chilled.

Recipe for poke bowl-style sardine salad

Ingredients :

  • 2 cans of sardines in oil
  • 250 g cherry tomatoes
  • 1 cucumber
  • 1 red onion
  • 8 batavia leaves
  • 250 g rice
  • 4 hard boiled eggs
  • 1 lemon or lime
  • 4 tbsp. olive oil
  • 4 sprigs of dill (optional)
  • salt pepper

The preparation stages:

Step 1 : cook the rice in a large pot of boiling water according to the directions on the packaging (about 12 min). Pass it under cold water to cool it then drain it. Book.

2nd step : thinly slice the washed cucumber and red onion. Cut the salad leaves, washed and wrung, into thin strips.

Step 3: emulsify in a bowl the olive oil with the lemon juice, salt and pepper.

Step 4: arrange the rice in 4 large bowls. Then place the tidy vegetables on the rice with the drained sardines, the tomatoes and the chopped eggs. Drizzle with lemon vinaigrette and garnish with dill sprigs. Serve immediately.

The recipe for grilled chicken salad and fruity vinaigrette

Ingredients :

  • 2 chicken breasts
  • 2 zucchini
  • 1/2 green salad
  • 2 peaches
  • 1/2 apple
  • 60 g feta
  • 1 tablespoon mustard
  • 4 tbsp. apple cider vinegar
  • 6 tsp. olive oil
  • 2 sprigs of rosemary
  • salt pepper

The preparation stages:

Step 1 : thinly slice the chicken and grill them on an oiled plancha, or in a very hot non-stick pan, about 5 min. Book.

2nd step : wash the 2 zucchini then slice them into strips using a peeler.

Step 3: mix a peeled and pitted peach with mustard, peeled and seeded apple, vinegar and oil. Salt, pepper well and spread with a little water.

Step 4: pour half of the fruit vinaigrette over the zucchini strips, add the chopped rosemary needles and mix well.

Step 5: place washed salad leaves in the bottom of each bowl and add the chicken, remaining peach wedges, zucchini and cubed feta. Pour the rest of the vinaigrette and serve.

The recipe for the crunchy summer salad

Ingredients :

  • 2 small zucchini
  • 1 bunch radishes
  • 2 brugnons
  • 1 nectarine
  • 1 piece of fresh ginger
  • 1 bunch of basil
  • 1 bunch coriander
  • 2 tsp. olive oil
  • 1 lemon
  • some chive flowers
  • salt pepper

The preparation stages:

Step 1 : wash the brugnons, nectarine, radishes and zucchini. Cut the radishes into strips, the zucchini into sticks and the fruit in small wedges. Peel and grate the ginger.

2nd step : wash the basil and coriander. Take a handful of leaves from each and chop everything. Mix the olive oil and the lemon juice. Add salt and pepper.

Step 3: pour the vinaigrette over the salad and give a few turns. Sprinkle with chive flowers or other aromatic herbs of your choice. Serve chilled.

The recipe for the bowl of shrimps, mango and coriander

Ingredients :

  • 20 beautiful raw shrimps
  • 100 g semi-complete rice
  • 2 avocados
  • 4 handfuls of spinach leaves
  • 2 handfuls of grated cabbage (red and white)
  • 2 fresh onions
  • 1 small pepper
  • 1 mango
  • 1 organic lime
  • 60 g feta
  • 1 bunch of coriander
  • 1 glass of mango juice
  • 6 tsp. olive oil
  • 2 tsp. apple cider vinegar
  • salt, freshly ground pepper

The preparation stages:

Step 1 : peel the shrimp. Place them in a deep dish and sprinkle with 2 tbsp. oil soup. Add the chopped chili, a little lemon zest and half the lemon juice, a little chopped cilantro and half the mango juice. Add salt and pepper. Reserve 30 min in the refrigerator.

2nd step : cook the rice 25 min in salted water. Rinse it under cold water.

Step 3: chop the onions. Cut the mango into sticks and the avocados into thin slices. Lemon them.

Step 4: emulsify 2 tsp. oil with apple cider vinegar and the rest of the mango juice. Add salt and pepper.

Step 5: sauté the drained shrimp with the rest of the oil for 3 min in a hot pan. Remove them and set aside. Instead, melt the spinach 1 min until it is tender.

Step 6: divide the rice in 4 bowls then arrange the avocado, cabbage, spinach and mango. Drizzle with dressing and place the shrimp. Crumble the feta, garnish with coriander and serve quickly.

Read also :

⋙ 9 fresh recipes for your summer menu

⋙ Our best recipes for light and original salads

⋙ 10 easy and not-so-classic summer salad recipes