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Last blog articles
Light and healthy recipes for summer
Published : 06/29/2024
Categories : Let yourself be Inspired
The perfect recipe for summer? We have a great one! It combines warm weather, beach, pool parties, and, above all, light and tasty meals.
At this time of year, the palate asks for more refreshing and healthy food. Take advantage of the hot weather to adopt - or maintain - a nutritious and healthy diet. We know that salads are a popular choice during hot summer days, as are wraps and ceviches. That's why, in this article, we share with you delicious recipes that go perfectly with summer. Check it out.
Vegan ceviche
Ingredients:
1 cup of cooked white beans
1 tbsp of lemon zest
1/3 cup of lemon juice
¼ cup of olive oil
1 thinly sliced chive
1 thinly sliced seeded jalapeño
1 small onion, thinly sliced
1 cup of corn
2 thinly sliced nectarines
1 avocado cut into cubes
1 orange bell pepper cut into julienne strips
1 cup of cherry tomatoes cut in half
½ cup of chopped cilantro
Salt
Method of preparation:
In a large bowl, stir together the lemon zest and juice with the olive oil, chives, jalapeño peppers and onion. Season the sauce with salt. Gently add the beans, corn, nectarines, avocado, orange peppers, and tomatoes. Reserve the ceviche in the refrigerator for at least 2 hours. Add the cilantro just before serving.
Grilled peach and feta cheese salad
Ingredients:
2 ripe peaches
Arugula
75g of feta cheese
1 teaspoon lemon thyme
70g hazelnuts, coarsely chopped
1 tbsp of agave or maple syrup
Method of preparation:
Slice the peaches finely and grill. Arrange the arugula, the peach slices and the feta cheese on a wide plate or platter. Sauté the hazelnuts in a pan for a few seconds. Chop coarsely and add to the salad. Season with the lemon thyme and drizzle with a dash of agave or maple syrup before serving. Serve cold.
Seafood salad
Ingredients:
1 orange
1 lime
250g of cooked shrimp, peeled and chopped
80g of cooked mussel meat
2 tbsp of chopped onion
2 tbsp of red bell pepper, chopped
Lettuce
Sauce (optional)
1 boiled egg
Chives to taste
5 pickles
3 tablespoons of mayonnaise
1 teaspoon of ketchup
1 teaspoon of mustard
Method of preparation:
Make zest from the whole orange and squeeze the juice from it into a large bowl. Repeat the process with the lime. Add the lettuce, the shrimp, the mussels, the onion and the bell pepper and mix together.
For the dressing: In a blender, place the hard-boiled egg, the chives, and the pickles. Add the mayonnaise, ketchup and mustard. Blend and pour into a small bowl. Serve the salad and dressing separately so that each person can add the desired amount.
Chicken and mango skewers
Ingredients:
3 maize cobs
1 tbsp of butter
1/3 cup of chopped chives
500g of diced chicken breast
1 mango cut into cubes
1 tbsp extra virgin olive oil
Slices of lemon
Salt and pepper to taste
Method of preparation:
Remove the corn from the cobs and sauté in butter in a skillet over medium-high heat until it’s crispy. Mix in half the chives and set aside.
Season the chicken with salt and pepper. Place the chicken and mango alternately on 4 metal skewers and brush with olive oil. Grill, turning occasionally. Serve with the corn mixture and sprinkle the remaining chives. Serve with lemon slices.
Shrimp wraps
Ingredients:
100g of cooked shrimp meat
½ cup of mayonnaise
1 tbsp of dijon mustard
6 whole wheat wraps
1 avocado cut into slices
3 radishes cut into julienne strips
1 small cucumber cut into julienne strips
¾ of sprouts
Method of preparation:
Mix the mayonnaise and mustard and divide evenly among the wraps. Place a layer of shrimp, another of avocado, the radishes, the cucumber and the sprouts. Roll up and enjoy!
Quinoa Salad
Ingredients:
1 cup of cooked quinoa
1 cup of chickpeas
1 tbsp of lemon zest
¼ cup of lemon juice
4 cloves of garlic, minced
6 tbsp of chopped fresh parsley
6 tbsp of chopped fresh mint
1 cup of cherry tomatoes cut in half
1 thickly sliced cucumber
1 red bell pepper, chopped
1 chopped red onion
8 tbsp olive oil
1 teaspoon turmeric, smoked paprika and garlic powder
Salt
Method of preparation:
Start by making the crispy roasted chickpeas. Dry the chickpeas with a clean cloth. Place in a bowl and add 2 tablespoons of olive oil, turmeric, smoked paprika, garlic powder, and salt to taste. Arrange on a silicone baking mat and bake the chickpeas in the oven for 30 minutes, stirring occasionally.
For the sauce, whisk together 4 tablespoons of olive oil, lemon zest, juice, garlic, parsley, mint, and salt in a suitable bowl.
In a large bowl, place the quinoa, cucumber, tomatoes, peppers, red onion, and crispy chickpeas.
Chicken fajitas
Ingredients:
500g of chicken
6 whole wheat wraps
2 chopped tomatoes
½ cup of chopped red onion
¼ cup of lemon juice
1 seedless jalapeño bell pepper, chopped
1 julienne sliced red bell pepper
1 onion, sliced
1 avocado, sliced
1 tbsp of olive oil
3 tbsp of chopped fresh coriander
2 teaspoons of cumin
Salt
Method of preparation:
For the sauce, place in a bowl the chopped tomatoes, lemon juice, chopped jalapeño bell pepper, coriander, cumin and salt to taste. Stir and let sit until serving.
Season the chicken with salt and cumin to taste. Grill and let stand. In a frying pan, sauté the onion and the thinly sliced chicken steaks. Add the chicken, avocado and sauce in the desired portion to a wrap previously heated in the skillet. Enjoy!
Which of these recipes will you try first? All the kitchen utensils you need to cook your summer meals are available at In & Out Cooking. We are your greatest ally for a healthy lifestyle!