4 refreshing salads for Sunday lunch

Increasing your vegetable consumption during the summer is important to help keep your body hydrated. Therefore, preparing refreshing salads can be a good option to eat properly during this time of year. So, check out four delicious recipes to prepare for Sunday lunch!

coleslaw with avocado

Ingredients

• 1 avocado pulp
• 1 pack of purple cabbage
• 1/2 carrot
• 1 tablespoon white sesame
• 1 branch of cilantro
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Salt and ground black pepper to taste

Method of preparation

Cut the cabbage into thin slices, grate the carrot and cut the avocado into small pieces. In a container, place the cabbage, carrots and avocado on top. season the salad with olive oil, lemon juice, salt and black pepper. To finish, splash the white sesame and add the cilantro.

Green salad with strawberry

Ingredients

• 1/2 pack of flat lettuce
• 1/2 bunch of red lettuce
• 1/2 bunch of Swiss chard
• 1/2 bunch of chicory
• 8 cherry tomatoes
• 15 strawberries
• 2 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• Salt and ground black pepper to taste

Method of preparation

Wash the strawberries well, remove the stalks and cut them in half. Wash the cherry tomatoes and cut them in half. Wash the lettuce, chard and chicory and roughly chop them. In a salad bowl, arrange the smooth lettuce, red lettuce, chard, chicory and cherry tomatoes. Mix well and season with oil, vinegar, salt and Black pepper. Add the strawberries on top and serve the salad next.

Tabbouleh of quinoa

Ingredients

• 1/2 cup of tea quinoa
• 1 tea cup of water
• 1/2 cup cucumber cut into cubes
• 1/2 cup grated carrot tea
• 2 tomatoes cut into rounds
• 1/2 cup arugula leaves
• 1 pinch of Syrian pepper
• 1 teaspoon chopped mint
• 3 teaspoons chopped parsley
• 3 tablespoons of olive oil
• 1 teaspoon of lemon juice
• Salt and black sesame to taste

Method of preparation

In a pan, place the quinoa, water and salt. Place over medium heat and boil for 10 minutes. Drain the quinoa, wash it under running water to stop the cooking process and let it cool. Place it on a deep platter and add the other ingredients. Season with olive oil, salt and lemon juice. Sprinkle the black sesame seeds over the tabbouleh and serve.

Zucchini Salad

Ingredients

• 2 zucchini
• Juice of 1 Sicilian lemon
• 1 tablespoon olive oil
• Ground black pepper and mint leaves bites to taste

Method of preparation

With a vegetable peeler, thinly slice the zucchinis. In a container, place the zucchini and season with black pepper, olive oil, lemon juice and mint leaves. Mix everything and serve after 30 minutes.