Summer is, for many people, the favorite part of the year when they can stay outside enjoying the sun, sea, or a pool with friends and family. Nobody really loves to cook when it’s hot out, but you can’t actually avoid it, right? We can offer you a solution to make some extra healthy and balanced meals even if you are not a professional. Using some ingredients you already have, like typical summer fruits and vegetables, you can make fast, super delicious light summer dinners that can be vegan and vegetarian adaptable. Here are our favorite ones:
Steak and Vietnamese Noodle Salad
Ingredients:
- 80g brown rice noodles
- 250g fillet steak
- ¼ Chinese cabbage
- Two carrots
- Four spring onions
- One small pack of coriander
- 1 tsp rapeseed oil
For the dressing:
- One red chili
- One lime, juiced
- 2 tsp of brown sugar
- 1 tsp vinegar
- One garlic clove
- ½ tbsp fish sauce
Instructions:
Mix all ingredients for dressing with one tsp of water to dissolve sugar. Follow the instructions from the packaging, and cook the noodles. Then, place it into a bowl with cold water to cool it completely. After that, add carrot, cabbage, onion, and dressing. Mix it all and leave for later. In the meantime, just heat the oil in the pan and season the steak. Cook on each side for 2-3 minutes, leave to rest for 5 minutes, and slice. Serve with some coriander on top.
Smoked Salmon and Avocado Salad
Ingredients
For dressing:
- ⅓ cup mayo
- ⅓ cup sour cream
- ⅓ cup fresh dill
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Two garlic cloves
- Salt
- Pepper
For salad:
- One head of butter lettuce
- 1 Turkish cucumber
- ½ fennel bulb
- 4-6 ounces smoked salmon
- ¼ red onion
- 2 tbsp capers
- One avocado
Instructions:
First of all, make the dressing by mixing all ingredients in a bowl until smooth. This dressing will be enough for four salads. Set it aside and make a salad. Wash all vegetables, cut red onion and avocado, and mix it all together. Add your dressing, salt, and pepper to taste. Serve in a bowl.
Caprese Pasta Salad
Ingredients:
- 2 cups fusilli pasta
- ⅓ cup olive oil
- 2 pints cherry tomatoes
- ½ tsp sea salt
- 8 ounces of mini mozzarella or one mozzarella ball
- Fresh basil
- 3 tsp of white balsamic vinegar
Instructions:
Prepare a large pot of salted water to boil and cook pasta until al dente. Set it aside, mix olive oil, tomatoes, and salt, and put it in the oven over medium heat. Cook until most of the tomatoes have started to burst out of their skins. Then, mix it with pasta and let it cool. Stir the basil and mozzarella balls and add vinegar to the mixture. Leave it for 20 minutes and serve with basil on top.
Even if you don’t like to cook or you are not good at it, we assure you that amateurs can make these recipes too. Also, people from the weight loss clinic Chicago say that you can adapt these recipes to your personal taste. With some minor corrections and different seasoning, you can make only your wholly authentic and new recipe.
