Light mood and ingredients: salads. Book series «Gods of nutrition and cooking»
t mood and ingredients: salads
Book series «Gods of nutrition and cooking»
Yevgeniya Sikhimbayeva
Editor Yana Kazantseva
Cover designer Valentina Kochubei
Illustrator Dream by WOMBO
© Yevgeniya Sikhimbayeva, 2024
© Valentina Kochubei, cover design, 2024
© Dream by WOMBO, illustrations, 2024
ISBN 978-5-0064-2619-1
Created with Ridero smart publishing system
AUTOBIOGRAPHY
Yevgeniya Sikhimbayeva: owner of the translation agency and the Helvetia Publishing House.
Lifetime diplomatic rank – attaché.
Three bachelor degrees with honors (laws, economy, diplomacy).
Graduate of the Diplomatic Academy of London, PhD Certificate of Laws at the University of London (UCL), etc.
Miss Internet Kazakhstan, 2000, etc.
Visited 38 countries.
Speaks Rus, Eng, Fr.
Writer. Poetess.
Hobbies: inventing unusual ideas that make the world an even more wonderful place to live in.
FEEL THE TASTE OF SUMMER!
Summer is a time of lightness, freshness and bright flavors! And what better way to enjoy a summer day than with a refreshing and easy-to-prepare salad? In this book, we have collected for you the best recipes for light salads that are not only tasty, but also healthy.
Fresh vegetables, juicy fruits, fragrant herbs, light dressings – all this creates a unique atmosphere of a summer holiday on your table. Each recipe is easy to follow and does not require any special culinary skills.
Useful facts:
Seasonal products: Use only fresh, seasonal vegetables and fruits to get maximum flavor and benefits.
Diversity: don’t be afraid to experiment with different ingredients. Mix different types of greens, add fruits, nuts, cheeses – create your perfect salad!
Correct refueling: Light dressings based on vegetable oil, lemon juice, honey or balsamic vinegar are your choice for the perfect summer salad.
Bon appetite and a bright summer!
Note: Illustrations may not be 100% identical to the recipe in the book. However, here you can always count on your personal imagination and taste.
1. SALAD WITH STRAWBERRY AND AVOCADO
Ingredients:
– 2 avocados
– 200 g fresh strawberries
– 1 red onion
– 100 g nuts (walnuts or almonds)
– 2 tbsp. l. honey
– 3 tbsp. l. olive oil
– 2 tbsp. l. balsamic vinegar
– greens for decoration
Preparation:
1. Cut the avocado in half, remove the seeds and remove the pulp. Cut the avocado into cubes.
2. Cut strawberries into halves.
3. Cut the onion into thin half rings.
4. Chop the nuts and fry in a dry frying pan until golden brown.
5. For dressing, mix honey, remaining olive oil and balsamic vinegar.
6. Mix avocado, strawberries, onion and nuts. Add dressing and mix gently.
7. Decorate the salad with herbs.
Bon appetit!
2. SALAD WITH WATERMELON AND FETA
Ingredients:
– 1 half of watermelon
– 200 g feta
– 1 cucumber
– 1 red onion
– a few sprigs of mint
– 2 tbsp. l. olive oil
– 2 tbsp. l. balsamic vinegar
– salt and pepper to taste
Preparation:
1. Cut the watermelon into cubes.
2. Cut feta into cubes.
3. Cut the cucumber into thin slices.
4. Cut the onion into thin half rings.
5. Tear mint leaves into small pieces.
6. For dressing, mix olive oil and balsamic vinegar. Add salt and pepper to taste.
7. Mix watermelon, feta, cucumber, onion and mint. Add dressing and mix gently.
8. Serve the watermelon and feta salad chilled.
Bon appetit!
3. SALAD WITH CILANTRO AND MANGO
Ingredients:
– 2 ripe mangoes
– 1 red pepper
– 1 shallot
– 1 fresh cucumber
– a bunch of cilantro
– 50 g pine nuts
For refueling:
– 3 tbsp. l. olive oil
– 2 tbsp. l. lemon juice
– 1 tbsp. l. honey
– 1 tsp. Dijon mustard
Preparation:
1. Cut the mango, pepper and cucumber into thin strips. Finely chop the shallots.
2. Place lettuce leaves on a platter. Place chopped vegetables on the salad.
3. Add cilantro and pine nuts.
4. To make the dressing, combine olive oil, lemon juice, honey, mustard, salt and pepper in a bowl.
5. Stir until the dressing.
Bon appetit!
4. AVOCADO AND PRAWN SALAD
Ingredients:
– 1 large avocado
– 500 g shrimp
– 1 red onion
– 1 cucumber
– a bunch of fresh cilantro and mint
– 50 g pine nuts
– 3 tbsp. l. olive oil
– 2 tbsp. l. lemon juice
– 1 tsp. Dijon mustard
Preparation:
1. Cut the avocado into cubes. Peel the shrimp and fry in a frying pan.
2. Slice the red onion and cucumber into thin strips. Finely chop the cilantro and mint.
3.