The thermometer, faithful to its appointment, is demonstrating that summer has entered strongly and is not willing to leave thirty in much of Spain.Our purchase baskets become lighter and our recipe book is also cooler.
It is time of cold soups and creams like gazpachos and salmorejos and, of course, salads.Heat makes us less hungry and sometimes less desire to cook.These reasons make salads, in addition to flavor and easy execution, are erected in more protagonists.
However, to break the myths, today we are going to show you that a salad should not be soda, only vegetable or lack nutrients such as proteins and fats.
Therefore, we get going to show you what proteins add, either in meat, eggs, fish, legumes or cheeses in your summer recipes without jeopardizing nutritional balance.
The easiest way to add meat to our salads is to resort to sausages and colders but have a negative part: more salt than fresh meat.In addition, depending on the animal, more fat will have.For this reason we must bet on cold cuts or sausages that do not have much fat and that are not much healing either, since they are usually more salty.
However, we can also resort to Rosbif, carpaccios or, of course, to white meats that we make grilled such as chicken or turkey and, of course, take advantage of some remains to make our salad.
Give new life to a chicken breast (twotwo grams per 100) or prepare some veal strips (two5 grams per 100g) slightly fillets can serve to make a more balanced menu without giving up meat or vegetable.
We start with the picostestes, for which we spread the garlic clove in a slice of bread, cut it into taquitos and make them in the oven to 180º giving time to be golden.We reserve and let cool.You can make a good amount and save them in a taper to use in other dishes such as in other salads or in our traditional Andalusian gazpacho.
To make the dressing or César sauce, we chop the anchovies and have them in the blender glass, adding extra virgin olive oil, lemon juice, vinegar and egg yolk.We crush until making an emulsion as when we make homemade mayonnaise.We reserve.
For chicken breast, we use a breast without filight.We cook it for 5 minutes in salt water and then we finished doing it on the iron or grill, ensuring that the stripes are well marked on its surface.Then we cut the sliced chicken to be able to distribute them in the salad.
We wash and dry the different classes of lettuce and have them gracefully in a fountain, jumping carefully.Then we distribute above the dressing or César sauce, the different chicken and rocker slices, ending with the Parmesano lacquers.
Link to the full recipe |Chicken Caesar Salad
Link to the full recipe |Pesto potato salad with sausages
Link to the full recipe |Chicken and avocado salad
Link to the full recipe |Laab Gai or Thai Chicken salad
Link to the full recipe |Rice salad with roast chicken, asparagus and corn
Link to the full recipe |Quinoa salad with veal and avocado
Link to the full recipe |Serrano ham salad and marinated peaches
Preserves, marinados or smoked are the fastest and simplest way to add fish proteins to our salads.Like flesh, fish proteins are of high biological value and, according to the fish we choose, we also add an important dose of fats.
The advantage is that the fats of the blue fish are mostly unsaturated and loaded with fatty acids such as the omega-3 or the omega-6, so they are good soldiers to call them rows against our cholesterol and against triglycerides.
If we talk about proteins, good allies we find in the smoked salmon (18 grams) or canned such as mackerel (two5 grams) or tuna (two3 grams) although in the case of these last two we must also monitor sodium levels.However, in a timely manner, these cans can come to the rescue of your salads.To them, with good tomatoes and confit or roasted peppers, it comes from pearls.
A good option, also fun for fresh salads, is to bet on cooked shellfish.Let us think for example of some prawns (two4 grams of protein per 100g) or some white prawns (twotwo grams per 100g), which are going well for slightly acidic vinaigrettes, where we can also use musts or vinegars that help us do without saucesLike mayonnaise or pink sauce.
Link to the full recipe |Salmon and avocado and lima taquito salad
Link to the full recipe |Can tuna salad
Link to the full recipe |Bacalao scheix
Link to the full recipe |Rice salad with salmon and vegetables
Link to the full recipe |Fresh salmon salad with Thai inspiration dressing
Cheese can be a good and refreshing, according to those we use, to resort to those precious proteins that can be missing from vegetables and vegetables.In this case we must pay attention to the type of cheese, since their fats are saturated by a higher percentage.
Reason why fresh and soft cheeses - which have not suffered fermentations - such as Burgos cheese, mozzarella (two8 grams), ricotta (eleven grams) and cottage cheese or burrata will add less calories to our dish thanThe old cheeses.The older and dry a cheese, more salt, fat and protein it will have but also a lot of flavor, so if we watch what cheeses use, there is no problem.
It is the example of Parmesan (35 grams), Gruyère (two7 grams) or a cured manchego (38 grams), which can also contribute a lot of protein and quite calcium to your salads.In general, the cheese is going well for salads where tomato and pepper hold on, in addition to fresh aromatic herbs such as basil or peppermint.
Link to the full recipe |Goat cheese salad and pineapples with honey and mustard
Link to the full recipe |Italian burrata salad with dry tomatoes, pine nuts and arugula
Link to the full recipe |Pasta Capap Salad
Link to the full recipe |Fennel, pear rocha and goat cheese salad
Link to the full recipe |Avocado, strawberry and mozzarella salad
They are cheap, they are rich, they are nutritious and they are also versatile.In addition, we do not have to resort to dry legumes to fill our salads with its flavor.Having at hand some legume can cooked like chickpea, lentil or beans can manage more than one dish.
You can also take advantage of some that you cook for another purpose, such as those of a cooked, being able to do to do without the classic old clothing but make a salad with chickpeas.In addition, its advantages also allow us to play with temperatures because we can make both cold and hot salads.
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Seguir a Directo al Paladar en FlipboardWithin them, the chickpeas are the richest in protein (19 grams per 100), followed by the lentils (9 grams per 100g) and closing with the beans, which range between 6 and 10, depending on the type.
Link to the full recipe |Stemporing chickpea salad
Link to the full recipe |Lentil salad with caramelized and orange vegetables
Link to the full recipe |Temperate salad of white beans with roasted vegetables
Link to the full recipe |Chickpea and tuna salad with mustard vinaigrette
Link to the full recipe |Alubias salad with watercakes, cherry and ventresca
For years he was accused of shooting cholesterol levels but the last studies have shown that it is not so and that it is a very important element in our diet.The egg has 6.4 grams of protein per unit, almost all of the white, while lipids, which are concentrated in the yolk, amount to 4.8 grams per egg.
The most common is to add them cooked (also called hard eggs) and also allows us to cook them in advance and resort to them when we are going to finish off the salad.Therefore, if we have left over cooked eggs for stuffed eggs or deviled Eggs, or even for a salad, we can give them exit in the salad.
Link to the full recipe |Country salad
Images |JUMPTORY AND DIRECT TO THE PALADAR
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