A taste of summer
Summer Salads
Late summer nights dinners…
when food is simple, the light is golden, and everything feels easy.
Easy peasy salads
Salads don’t need to be complicated - try these two easy recipes, packed
with vibrant flavors and ready in no time.
Find our favorite easy recipes here...
Green in green salad
Serves 4Welcome to the green.
This salad can be varied with whatever greens are in season. It’s simple, easy
to make, and tastes great with all kinds of meat – or simply alongside a cheese
platter.
Ingredients
- 8 green asparagus
- 4 mini cucumbers or 1 regular cucumber
- 2 baby romaine or little gem lettuces
- 100 g sugar snap peas
- 2 avocados
- ¼ bunch chives
Instructions
- Snap or cut about 3 cm off the base of the asparagus. Slice the asparagus and cucumber into thin lengthwise ribbons.
- Rinse the lettuce and tear it into smaller pieces.
- Halve the sugar snap peas lengthwise.
- Halve the avocados, remove the skin and pit, and cut into pieces.
- Roughly chop the chives.
- Gently toss everything together in a large bowl with delicious mustard dressing.
- Arrange on plates and serve with bread.
Couscous salad with roasted vegetables and sweet chili dressing
Serves 4Couscous salad with roasted vegetables and sweet chili dressing
Ingredients
Salad
- 100 ml couscous
- 1 - 3 shallots (depending on size)
- 200 g sweet potatoes
- 1 medium courgette (zucchini)
- 50 g cashew nuts
- A small handful of olives (optional)
Roasted beets
- 400 kg beets, peeled and cut into bite-sized cubes
- 2 garlic cloves, unpeeled
- Olive oil
- Salt & pepper
Dressing
- 50 ml olive oil
- 50 ml sweet chili sauce
- 1 tbsp freshly grated ginger
- Garlic salt
- Salt & pepper
Instructions
- Prepare the couscous
Cook according to package instructions. Set aside to cool. - Prepare the vegetables
Peel and chunk the sweet potatoes, slice the courgette, and cut peeled shallots into wedges. Place it in an oven dish and drizzle with olive oil. - Make the dressing
Whisk together olive oil, sweet chili sauce, grated ginger, garlic salt, salt, and pepper in a small bowl. - Roast the vegetables
Mix the sweet potatoes, courgette, and shallots with the dressing, then roast at 200°C (390°F) for 30–40 minutes. - Roast the beets
In a separate oven dish, place the beet cubes and unpeeled garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast at 200°C (390°F) for about 40 minutes. - Assemble the salad
Let everything cool.
Using your hands, gently mix the couscous with the roasted vegetables and their juices.
Add the roasted beets and squeeze the garlic cloves from their skins into the salad (adding them last helps prevent everything from turning beet red). If the salad feels a little dry, add a splash of olive oil and some extra sweet chili sauce.
Top with cashew nuts. - To serve
Garnish with fresh coriander if you like – it adds a delicious finishing touch for coriander lovers.