On really hot summer days, when it’s 30˚ (in the shade!), we prefer to spend the whole day at the lake and spoil ourselves with cold drinks and light food. That’s why we especially like colourful, refreshing salads on days like this, which not only fill you up but make you actually want to eat!
Our summer salad boasts a variety of colours and is packed with vegetables as well as fruits. This gives our salad a wonderful variety of tastes and many vitamins. The Asian-inspired salad dressing with sesame oil gives our salad an additional fresh kick and an unmistakable taste.
Best served with grilled bread or campfire bread. Works great with toasted bread too, of course.
Ingredients
- 400 g mixed leaf salad (or 1 head of lettuce of your choice)
- 100 g arugula salad
- 200 g cherry tomatoes
- 1 bunch radishes
- 250 g nectarines (about 2 medium-sized nectarines)
- 200 g beetroot
- 25 g cress
- 10 g radish sprouts
- 2 tbsp sesame oil
- 1,5 tbsp soy sauce
- 2 tbsp Lemon Juice
- 1 tsp ginger grated
Servings: people
Units:
Instructions
- Wash the beetroot and cook it in boiling water for 10-15 minutes until it becomes soft. Let cool and put aside.
- Cut nectarines into quarters and fry them on the grill or in a pan. Let cool and put aside.
- For the salad dressing, mix sesame oil, soy sauce, lemon juice and grated ginger.
- If necessary, cut the remaining ingredients into bite-sized pieces and mix together.
- Mix everything together and season with salt and pepper.
Recipe Notes
Get all the ingredients you need at Farmy!
What do you think?