4 Healthy Salad Recipes to Prepare this Summer

 

Sunny summer afternoons call for refreshing and delicious salads with cooling beverages.  This season sees a bounty of juicy fruits and vegetables like watermelon, mangoes, cucumber, litchi, peaches, cherries, etc. You can make a delicious salad with these fruits, leafy greens, and a zesty dressing.

There’s nothing better than enjoying a salad with healthy brown rice recipes on a summer afternoon. Cook with Daawat, one of the best brown rice brands in India. Always soak the rice to get the maximum brown basmati rice benefit. Check out these scrumptious salad recipes:

Lettuce Cups 

Cook some brown basmati rice and set aside. To increase the brown basmati rice benefit, soak and sprout the rice before cooking. Sprouting also helps with digestion. Sauté some onions, garlic, and bay leaf. Stir in some tomatoes, corn kernels, capsicum, and canned beans. Add coriander, cumin, paprika, and cayenne pepper. To make the guacamole, mash ripe avocados with a fork, add some red onions, red chili flakes, coriander, and green chili. Add a lettuce cup in a bowl, top it with the cooked rice, followed by guacamole. Enjoy these lettuce cups hot or cold. Use Daawat, one of the best brown rice brands in India. 

 

Roasted Beetroot Salad

Roast the beetroot with a touch of olive oil, salt, and pepper. Crumble some goat cheese. Add some fresh basil leaves. Add some crushed walnuts for that added crunch. Serve this salad with a drizzle of olive oil and lemon vinaigrette. You can also use feta cheese instead of goat cheese. 

 

Falafel Salad

In a bowl, toss some chopped, tomato, zucchini, cucumber, lettuce, radish, cooked chickpeas, red onions, and pita bread croutons. To make a refreshing minty hummus dressing, blitz lemon juice, mint leaves, olive oil, salt, homemade hummus, and pepper. In a bowl add the chopped veggies, and top with some cooked falafels. Drizzle over the dressing and serve cold. You can add a side of homemade hummus to serve with the falafels. 

 

Summer Pasta Salad

Cook whole wheat penne pasta and set aside. In a large mixing bowl, add kalamata olives, rocket leaves, cherry tomatoes, capers, roasted garlic, thyme, fresh basil, crumbled feta, cucumber, olive oil, salt, pepper, and oregano. Add the cooked pasta and coat well with the ingredients. Drizzle with some extra-virgin olive oil and refrigerate it for 2-3 hours in an airtight container. Enjoy cold with a side of crusty rye sourdough bread slice.

If you think salads are bowing, try to create some delicious dressings with spices, olive oil, lemon juice, zest, and herbs. If you are making these salads in a big batch, store the dressing separately in a small jar.

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