7 tips for a perfect salad for lunches and dinners in the summer season, recipes, dressings and ingredients

The salad is not only an excellent side dish for a second course of meat or fish but, especially in the summer season, it can become the main and complete dish, healthy, light, abundant and delicious.

From choosing the right ingredients, to adding that extra touch and the right dressing: preparing salads will be much easier and more varied, with our recipes and some tips.

Let’s go into the details.

7 tips for a perfect salad for lunches and dinners in the summer season, recipes, dressings and ingredients

The first tip would be to buy unwrapped salads because sometimes they could be contaminated with germs and, moreover, they are also significantly more expensive. If possible, fresh salad from our trusted greengrocer.

After choosing which salad to use as a base, we need to think about the ingredients to add to enrich it.

Forget high-fat foods like bacon and cold cuts.

Foods rich in healthy and tasty vegetable proteins to add are: beans, lentils, nuts, tofu, tempeh or chickpeas, cherry tomatoes, onion, basil, tuna.

The third tip concerns the seasoning. We can prepare an excellent vinaigrette on our own: we mix three parts of oil with one part of vinegar or lemon juice.

We can complement this base with any ingredient we want (for example a little mustard or aromatic herbs such as chives).

The classic herbs to add to the salad are: dill, basil, chives, mint and a little garlic.

There are three more vinaigrette recipes to try and make at home.

The fourth tip is to try using bittersweet.

Many dishes taste particularly good when different flavors are expertly combined.

Bitter lettuce varieties such as endive, chicory and radicchio blend particularly well with fruits such as oranges, strawberries, apples or cherries, depending on the season.

Out of season we can choose to add dried fruit such as figs or dates to the salad.

The other 3 tips for our salads

Among the 7 tips for a perfect salad, now let’s see the last 3.

The fifth tip is to use sprouts, watercress and aromatic herbs to make the taste of our salad more complete.

Or we could add some excellent toasted seeds: pumpkin, sunflower, flax seeds. The flavor will be more crunchy and delicious.

The sixth tip is: experiment.

We take ideas from international cuisine. We could use, for example, peanut and tofu sauce, or try a Burmese ginger salad with Chinese cabbage, peanuts and cherry tomatoes.

And what about a South American black bean salad with apple and parsnip?

Or the classic Greek salad with cucumbers, red onion, Greek olives, sliced ​​peppers, tomatoes, feta, abundant oregano and oil.

The importance of variety

The seventh and final tip is: variety. As we can see, salad is more than just a boring side dish. Those who skillfully and above all combine salads will never be bored.

Here are some examples:

  • Rocket + lentils + alfalfa sprouts + pears + raspberry vinegar and olive oil dressing;
  • Radicchio + fennel + oranges + walnuts + orange yogurt lemon juice dressing;
  • Lettuce + mushrooms + gorgonzola + sunflower seeds + oranges + balsamic dressing with walnut oil.

Let’s choose our favorite salad and enjoy the summer in lightness and taste.

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