Spring with its fragrant and colorful fields gives us delicious fruits that cannot be renounced, such as: cherries, strawberries, peaches, apricots, plums.
To be eaten alone or in fruit salads seasoned with lemon juice, or in the form of rich salads.
Have you ever tried a salad where the main protagonist is fruit?
Healthy, fresh, quick to make, with a high satiating power and above all rich in nutrients!
Here are some ideas to take inspiration from:
For those who love sweet and delicate flavors, here is the strawberry salad enriched with blueberries, raspberries, pineapple and dates.
- 1 cup of blueberries
- 1 cup of raspberries
- 10-15 strawberries
- 1 cup diced pineapple
- 2 tablespoons of fresh or dried rehydrated coconut
- 3-4 pitted dates
- about ten toasted and chopped hazelnuts
- fresh mint
Wash the fruits well and dice the pineapple, coconut and strawberries.
Finely chop the pitted dates, if you don't like them, choose hazelnuts or walnuts.
Now compose your flagole salad by adding the ingredients one after the other in a large salad bowl.
You can add a few fresh mint leaves for a refreshing touch.
If you don't eat the strawberry salad immediately, you can add 1 or 2 tablespoons of ascorbic acid to keep it better.
For those who love peaches, here is a delicious and inviting recipe that provides the right mix of fruit and vegetables, combining the sweet flavor of peaches and the bitterness of endive.
It can be a single dish or an excellent appetizer to accompany grilled chicken breast!
- 3 yellow peaches
- 1 head of lollo rossa (red lettuce)
- 1 head of curly endive
- 100 g of chopped walnuts
- 1 jar of low-fat yogurt
After washing and peeling the peaches, cut them into not too thin slices, wash the salad and arrange everything in a bowl.
Pour in the chopped walnuts and the yogurt very gently.
Season with salt and pepper to taste.
For those looking for a nutritious and light dish, the fennel and apple salad is an excellent dish with balanced flavors.
- 2 fennel
- 1 organic red apple
- 3 tablespoons of walnut kernels
- 2 tablespoons of raisins
- 150 g of quartirolo
- Balsamic vinegar
- Salt and oil to taste
Soak the raisins in warm water and coarsely chop the walnut kernels. Carefully wash the fennel and apples.
Cut the fennel into thin slices, preferring the heart, cut the apple into slices, keeping the peel.
In a small bowl, mix the oil, salt and balsamic vinegar. Combine the fennel and sliced apples in a large bowl, add the drained raisins and walnuts. Dress with the oil and vinegar emulsion and mix gently.
Serve immediately sprinkling the surface with crumbled quartirolo cheese and decorate with the green of fennel. Those who don't like cheese can replace it with black olives.
Indulge yourself in creating many fruit salads, always different but quick and easy to prepare.