There are thousands if not millions of delicious dishes throughout the world, but these dishes count for nothing if they aren’t accompanied with a salad, and the best kind of salads is a summer one especially Italian ones.
In this article we will go through the top 5 summer salads courtesy of VW Camper.com
Mozzarella and Beetroot Salad
Here’s a quick and tasty piece of deliciousness for you, this colourful and crisp salad is made with slices of beetroot and mozzarella, we first take a handful of green leaves added some 1cm mozzarella cut and a few pieces of beetroot then a drizzle of balsamic vinegar plus a few drops of extra virgin olive oil then we take a pinch of salt and a grind of black pepper. And voila, you’ve just made the perfect starter to accompany your main course. This salad is mostly known in Italy.
Curried Chicken and Mango Salad
This lightly-spiced, fruity salad is a modern take on Coronation chicken – a low calorie-lunch for two. We first heat the oven to a 180 c and we toss the chicken and on to the dressing, We combine some curry powder with the yogurt, chutney and lime zest and juice we add 1 table spoon of water if the dressing is a little thick. To serve the salad, we arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Summer Hoppin’ John Salad
This cool salad is perfect for a summer picnic or lunch or as a side salad for grilled meats. Feel free to sub your favourite cooked whole grain instead of rice. First, we brush onion slices with olive oil we then cook it in a hot grill pan over medium-high heat for about 5 minutes on each side, second, we chop onion, and we add 3 table spoon of Apple Cider Vinaigrette in a medium bowl. We gently toss tomatoes, next to the 2 ingredients, alongside 3 table spoon of Apple Cider Vinaigrette. Finally, we add spoon of rice onto a serving platter, topped with tomato mixture and pea mixture.
Summer Pasta Salad with Lime Vinaigrette
This particular salad is preferably eaten after lunch, we prepare pasta with cold water, and we drain it well. We gently stir together pasta, chicken, alongside the next ingredients in a large bowl. Add salt and pepper to taste. Sprinkle with almonds, and serve immediately.
Flank Steak and Cucumber Salad
This Vietnamese Marinated Flank Steak is a must make in the next summer, Preheat grill to 350° to 400° (medium-high) heat. Rub steak with olive oil and desired amount of salt and pepper. Let stand 10 minutes. Grill, covered, 5 minutes on each side or to desired doneness. Let stand 10 minutes. Meanwhile, sauté garlic in hot sesame oil in a saucepan over medium heat 1 minute. Stir in soy sauce, next 3 ingredients, and 1/4 cup water; bring to a boil. Whisk together corn starch and 1 tsp. water, and stir into soy sauce mixture. Bring to a boil; boil, stirring often, 1 minute.3. Cut steak across the grain into thin strips. Arrange Quick-Pickled Cukes on a platter, and top with sliced steak and sauce.
Hope you enjoy both making and eating these summer salads.
