A summer dinner with a chopped, which is easy to prepare and will let you feel full and satisfied.
These summer high protein salads call a lot of greens, healthy fats and moisturizing fruits and vegetables (ideal for healthy summer skin!) With little or no cooking.
Each recipe contains many vegetables for fiber, vitamins and a good source of protein and is completed with a wonderful dress with healthy fats.
Summer Dinner Recipes
Heirloom tomato salad
(Protein = eggs)
Simple, light and tasty.
Serves 2
2 kg of relics tomato
2 eggs
3 small round lumps, thin slices in circles
2 tablespoons of soup
Excellent virgin olive oil
salt and black pepper
Fresh choice herbs, about chopped (optional)
Hard boiling eggs (7-8 minutes), run under cold water, peel and half. Cut the tomatoes and put on a large platter, scatter with the onions and capers then pour with the best olive oil. Push the eggs through a thin sieve (or grill the eggs on medium grill) and sprinkle on top. Salt and pepper to taste.
Tip: If this is too much dinner light, use it as a side or add crab meat or a Garbanzos container to give it a little more stroke.
Shrimp and avocado salad
(Protein = shrimp)
Pepper radishes complement sweet shrimp and creamy avocados.
Serves 2
1 pound large peeled, remote cooked shrimp, chopped (or already get prepared shrimp from the market)
3 small ripe avocado, cubes
½ cup radishes with thin slices
¼ cup thin slices
¼ cup excellent virgin olive oil
¼ cup fresh lime juice
1 tablespoon grated fresh ginger
2 teaspoon granulated sugar
¾ teaspoon of sweet salt
¼ teaspoon of crushed red pepper
12 cups mixed greens or chopped Romaine lettuce
chopped fresh coriander for garnish
Gently mix the shrimp, avocados, radishes and onions together in a middle bowl. Mix oil, lime juice, ginger, sugar, salt and crushed red pepper in a small bowl. Pour the dress over the shrimp mixture. Stir gently to cover well. Separate greens (or lettuce) between plates. Top evenly with the shrimp mixture and garnish with coriander, if desired.
Tofu Caesar salad with creamy tahini dressing
(Protein = tofu)
By Amelia Freer
I love a good Caesar salad! This is updated with the tofu and the Garbanzos, which make it fill.
Serves 2
For the crunchy tofu:
1 block firm tofu
2 tablespoons of corn starch
1 teaspoon of salt
1 teaspoon of avocado oil
For the “crouton”:
1 Can Garbanzo Beans
2 tablespoons of olive oil
salt and pepper, garlic powder and some paprika shake
For the salad:
2 bunches of romaine lettuce, washed, leaves separated
½ chives, chopped
For dressing:
½ cup tahini
½ cup hot water
juice ½ lemon
1 tablespoon of tamari soup or soy sauce
Wrap the tofu on a clean towel and place on a plate or disk with a lip. Place something heavy on top and drain for at least 30 minutes. While the tofu drains, make your croutons.
Preheat the oven to 350 degrees. Spray oil, garlic powder, salt, pepper and paprika over the garbanzos and until coated and then place in a baking tray. Bake for 20-30 minutes or until golden and crisp.
Mix the corn starch and salt together and set aside. Once the tofu has drained, cuts it into cubes, about 2 inches. Place the tofu in a mixing bowl and pour over the oil, throw it with your hands to make sure it is evenly coated. Add the corn mixture and continue to fly gently until the tofu is coated. Spread the tofu on the baking tray, ensuring that none of the cubes touch each other and bake for 15 minutes. Use the tongs to carefully turn the tofu and bake for another 10 to 15 minutes or until golden and crisp.
To make the outfit, place all the ingredients in a blender and combine until softened. Add more water until you reach your desired consistency.
To serve, throw the lettuce, chives and half of the crunchy tofu with a few tablespoons of dress. Tip in a serving cup, disperse the rest of the tofu, croutons, jerk more than a little more outfit and serve.
TIP: This salad is also large with the left -wing chicken on top.
Greek salad with edamame
(Protein = edamame)
Serves 2
¼ cup of red wine vinegar
3 tablespoons of extra virgin olive oil
¼ teaspoon of sweet salt
¼ teaspoon of sweet pepper
8 cups chopped romaine (about 2 romaine hearts)
16 ounces frozen Edamame shell (about 3 cups)
1 cup half cherry or grape tomatoes
½ European cucumber, sliced
½ cup broke feta cheese (optional)
¼ cup fresh basil
¼ cup slices sliced olives olives
¼ cup red onion
Mix vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, slice, basil, olives and onion. Toss the coat.
Spring Salad
(Protein = shrimp or edamame or chicken)
It is a very beautiful salad with a very color and Asian feel, filled with rich pistachio.
Serves 2
2 tablespoons of natural peanut butter
3 teaspoons of sweet sesame oil
3 teaspoons of rice
2 teaspoons of sweet maple syrup
2 teaspoon tamari or soy sauce
2 teaspoon of sweet water
1 teaspoon of sweet garlic
Pressure of crushed red pepper (optional)
6 cups torn Boston or butter lettuce
6 ounces cooked shrimp (Edamame can easily be relegated)
1/2 cup cooked brown rice or pasta rice, cooked
½ cup chopped red cabbage
½ cup Julienned Bell Pepper
½ cup Julienned carrots
½ cup cucumber with Julienned
½ cup of avocado
fresh mint and sesame for garnish
Mix peanut butter, oil, vinegar from rice, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if you use) in a small bowl until softened. Combine lettuce, shrimp/edamame, rice/pasta, cabbage, pepper, carrot, cucumber and avocado in a bowl. Add the outfit and fly to combine. Garnish with mint and sesame seeds.
Crisp Chicken Salad and Mango
(Protein = chicken)
This salad has a big crisis and a spice kick as well as some sweet mango. It’s delicious.
Serves 2
Juice of 1 orange (or sub -glip orange juice)
3 tablespoons of soup
3 tablespoons of soup with less soy sauce
1 tablespoon of sesame soup
2 teaspoon Harissa (optional)
6 cups fine napa cabbage
2 cups sugar peas, thin slices diagonally
2 cups sliced cooked chicken breast
1 middle mango, sliced
½ cup coarse chopped fresh mint
¼ cup sliced
2 tablespoons of sesame soup
Juice, vinegar, soy sauce, sesame seeds and Sabal Olek (if you use) in a large bowl. Add cabbage, peas, chicken, mango, mint and onions. Plug gently to cover. Serve the salad sprinkled with sesame.
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