.JPG)
Goan
summer is really living up to its potential. All the greenery around is nearly
burned down, showing large patches of red soil and uncovering unexpected viewpoints.
As we live on the hill overlooking the river from one side and the valley from
the other, drive to the city is pretty spectacular nowadays…
Apart
from visual delights, sun is also keeping our diet in check. It’s hard to
swallow anything but liters and liters of cold beverages in this heat. Since we
are not five anymore and popsicle diet seems widely inappropriate, I decided on
second best thing: salads. Healthy, refreshing and require only minimal cooking
time, if any (big thumbs up for this one!).
These
are few of my favorites, which make regular appearances on our table.
Chicken salad
I
made this salad so many times, it’s almost impossible to remember the “original”
recipe, as it varies with every preparation.
I
usually make chicken in honey – mustard marinade on Teflon pan to avoid frying.
Sometimes, when the sauce is thickening, I add a spoon or two of onion or
sesame seeds, to mix it up a bit.
.jpg)
2
tbs mustard
1
tbs honey
Pinch
of salt and pepper
Marinade
2 cubed chicken breasts for an hour. Cook for about 6-10 minutes (until cooked
through), leave aside to cool down.
For
the salad, I usually go with mixed leafs and cherry tomatoes as a base, and vinaigrette
or Dijon mustard dressing*.
Depending on what I have in the fringe, I add green
or black olives, capers, gherkins – for a little zest; and cantaloupe, pineapple,
plums or pears for refreshing, juicy sweetness.
Avocado shrimp salad
In
this salad, I like the garlic lemon shrimp the most. It doesn’t matter if you
go with fresh or defrosted shrimp as long as they are properly cleaned.
Shrimp:
1
spoon butter
2
cloves of garlic- minced
2
tbs of lemon juice
Pinch
of salt, pepper and parsley
On
the frying pan, melt the butter, add garlic, shrimp, salt and pepper and cook
until shrimps turn white. Add lemon juice and parsley, cook for one more minute
and set aside. Shrimps cook very quickly so don’t take your eyes of them!
Mix
cubed avocado, lettuce, few basil leafs and sprinkle with 1-2 spoons of
balsamic vinegar. Add shrimp and handful of roasted walnuts.
Tuna salad
For
this salad, I use canned tuna flakes. The one in oil will do just fine, but I like
the one in water – less calories. I make it almost the same way as chicken
salad with few small differences. I like at least half of the greens to be
young spinach leafs and I use more fruits: berries, plums and sometimes
orange or tangerine. Occasionally, I add boiled eggs and serve it with some
camembert. I like it with strawberry vinaigrette.
Couscous/ rice salad
In
this salad, I also use canned tuna, but I’m tempted to try in with calamari
rings. I use 1 – 1 ½ cup of couscous or boiled rice as a base, adding boiled
corn and green peas. After cooked ingredients cool down, I add cubed tomato and
capers. As a dressing, I mix ½ spoon horseradish sauce, 2 spoons greek yogurt,
pinch of salt and lemon pepper.
Caprese salad
As
common as it might be, I never get tired of it. Tomatoes, mozzarella and basil
with few drops of dressing. Sometimes I make it with olive oil and minced garlic,
and sometimes with balsamic vinegar. Whichever way – it’s always delicious!
Pomegranate salad
This
is the only vegetarian one, I make around my carnivore husband. Salad greens,
cherry tomatoes, cubed feta cheese mixed with cup of pomegranate and handful of
roasted walnuts. I like it with basic or strawberry vinaigrette.
“Hot dog” salad
That’s
what I call a “Boy” salad – fast-food in a bowl. Few sliced hot dog sausages
mixed with the usual: salad greens, cherry tomatoes, gherkins and onion flakes.
I use mustard or Dijon mustard dressing* ( 2 spoons of mustard, ½ spoon of
olive oil, pinch of salt and pepper) and serve the salad with few slices of
wholegrain roll.
Enjoy!
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
