Summer salad with parsley and capsicum

Summer salad with parsley and capsicum

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I first peeled the potatoes and then cut them into cubes and boiled them. While the potatoes were cooking, I cut the capsicum into cubes, as well as the avocado into cubes, and I cut the parsley finely. I mixed them all in a bowl. In order not to oxidize the avocado and for an extra flavor at the same time, I squeezed the juice from half a lemon over what I had in the bowl.

When the potatoes were boiled, I drained them and washed them a little in a stream of cold water, then I placed them in the bowl with the other ingredients. As spices I used only salt, white pepper and a little oregano.

It is a light, nutritious and delicious salad. It can be served as a side dish in addition to meat dishes or plain.

We served it with oyster sauce.

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Tuna salad with tomatoes and capsicum

Last week, looking for a light tasty dinner with lots of vegetables, I said to bury a salad with what I had in the fridge. My luck was that I had a lot of greens.
The result was an irresistible salad, so I thought I'd share with you & ldquo recipe & rdquo. It was ready in 15-29 minutes, while I washed and chopped the vegetables.

What you need for 4 servings

  • a medium onion
  • 3-4 tablespoons olive oil
  • 100 grams of olives (10-15 pieces)
  • 5-6 cherry tomatoes
  • 1 -2 capsicums
  • preserve it in pieces
  • 1/3 lettuce
  • a little salt

And now let's get to work. Start by cutting the onion very finely. Put the chopped onion in a bowl, add the vinegar, salt and olive oil and marinate until you cut the rest of the vegetables.

Tomatoes are cut into quarters or even into thinner slices, if you have a sharp knife.

TYPE! In winter, cherry tomatoes are the best option because, unlike normal solarium tomatoes, they are sweet and have a little tomato taste. You can also use normal tomatoes, especially in summer when you find tasty tomatoes at the market.

Cut the capsicum into 2 halves, clean the seeds in the middle and then cut it into very fine slices. Cut the lettuce leaves lengthwise, then widthwise into extremely thin strips.

And now I'm in tune. Drain the liquid from the can and add the tuna over the onion. Chop the fish with a fork, add the other chopped vegetables and olives. Mix everything a few times by turning over, but be careful not to porridge the salad, the lettuce and tomatoes being quite sensitive.

TYPE! Choose a canned tuna pieces and not tuna flakes, although it is more expensive, because there is no spoonful of fish left in the flakes after you drain the liquid.

And now the salad is ready. You also have to taste it to see if it has enough salt, oil and vinegar and serve it on plates.

The perfect summer salad for barbecue!

I didn't have corn, but if you have it, be sure to add it to this summer salad! Add extra color, texture and flavor. Also, if you don't like the taste of raw red onions, you can brown it on it for a few minutes, before adding it to the salad.

I hope you like my summer salad recipe and try it too, especially now that eggplants and capsicums are everywhere in the markets at super prices!

P.S. If you also like smoked paprika, try my recipe for couscous salad and cauliflower cream soup.

3 interesting recipes with shrimp to try this summer

3 recipes with shrimp for this summer, a delight when you want to eat something light and full. It is easy to prepare and, even if it involves using a grill pan, we will not spend too much time in the kitchen.

Shrimp are among the most popular seafood, used very often, from appetizers to light dinners. A great advantage for me is the cooking time of 3-5 minutes perfect for summer days. Below I present 3 of my favorite shrimp recipes this season and I am very curious: which is your favorite?



2 cups mix of green leaves

For the vinaigrette: 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon honey, salt and pepper.

Method of preparation:

We heat the grill pan. Mix the olive oil with the honey and pepper and pour it over the shrimp. Cook the shrimp on the grill for 3-5 minutes on each side.

Simply prepare the vinaigrette in a small bowl, mixing all the ingredients.

Arrange in a salad bowl, sprinkle with almonds, blackberries, goat cheese and pour the obtained vinaigrette. Add the shrimp and enjoy.


2 tablespoons olive oil

Method of preparation:

In a bowl mix the honey, soy sauce, garlic and lime juice. Pour the sauce over the shrimp and leave them to marinate in the fridge for 1 hour.

Heat the grill pan and cook the shrimp for 3 minutes on each side.

We cut sliced ​​avocado. Grease the avocado slices and tomatoes with olive oil and bake them on the grill.

Put in a large bowl salad leaves, boiled bulgur, avocado and grilled tomatoes, sweet corn and shrimp. Our summer bowl is ready!



1 cup chopped mango cubes

½ finely chopped red onion

For boats:

½ diced red bell peppers

½ diced yellow bell peppers

1 tablespoon olive oil

Method of preparation:

Bake the shrimp in a hot grill pan for 3 minutes on each side.

In a small bowl put all the ingredients for the mango salsa and put it in the fridge.

Chop the diced bell peppers and season with olive oil and salt. We can also use pickled peppers.

For the boats we use endive sheets, which we fill with the mixture of bell pepper, mango salsa and shrimp. A delight!

Wash the peppers, wipe well with paper towels, then bake on the stove or grill until soft.
Remove to a bowl and cover immediately (to clean better) with cling film, until cool.
The peppers are then peeled and the stalk and seeds are removed. The remaining pulp is cut into long, thin strips.
In a bowl, mix the sour cream with the pepper strips, finely chopped basil, lemon juice and olive oil. Season with salt and pepper to taste.

Baked pepper salad with cheese is served after refrigerating for 1-2 hours.

The two Philips Multicooker features that appeal to me are:
-Technology with 3D heating. The heat acts evenly and there is no need to mix in the food.
- The 12 different cooking programs that can fulfill all the family's cravings.

How to make a recipe for a salad of boiled carrots with garlic, green parsley and creamy dressing?

How to boil carrots for salad?

My advice is to use boiled carrots in soup, not in clear water because their flavor will not be the same. The soup can be one based on meat (from those listed above) or only from vegetables (see here).

I used raw carrots which I peeled and washed.

I left them in large pieces and boiled them with the rest of the ingredients from those recipes. I especially put more carrots in the soup because I know I will use them in salads. In addition, carrots give taste, flavor and color to all these soups, so it's not wrong to exaggerate a bit with them.


Foodblogger at Savori Urbane. #savoriurbane

After boiling, I took the carrots out of the soup with a perforated spatula and let them drain and cool.

Cooking carrot salad in soup

I cut the boiled carrots into cubes suitable with the side of approx. 1 cm.

I prepared a quick mayonnaise from 1 egg yolk, 1 teaspoon of mustard, 70 ml of sunflower oil, which I seasoned at the end with salt and a little pepper. Here's how it's done. If you want a more dietary option then replace the mayonnaise with Greek yogurt but you have to put the teaspoon of mustard.

I chopped a good handful of parsley leaves.

I placed the carrots in a bowl and topped with the crushed garlic, Greek yogurt, homemade mayonnaise and chopped green parsley.

I mixed everything gently with a spatula, taking care not to porridge the carrots.

I tasted the boiled carrot salad and completed the seasoning with a little salt and a few drops of lemon juice to balance the sweetness of the carrots. She's perfect now!

Peel the potatoes and cut them into cubes.

Cut into cubes: pepper, pork muscle and boiled eggs.

Cut the parsley into small pieces.

Mix the ingredients and prepare the mayonnaise & # 8211 see recipe .

Add mayonnaise, season with salt and pepper, then mix gently until all ingredients are incorporated.

We will get an extremely tasty salad.


INGREDIENTS FOR 4 PORTIONS:, - lettuce - 0.250 kg, - tomatoes - 0.250 kg, - cucumbers - 0.200 kg, - bell peppers - 0.150 kg, - black olives - 0.050 kg, - onions - 0.100 kg, - feta cheese - 0.200 kg, - lemon - 0.100 kg, - vinaigrette sauce - 0.200 L

Difficulty: low | Time: 20 min

Pineapple carrot salad

Finely grated carrot and pineapple salad from compote, prepared with coconut and orange juice and sunflower seeds

Cypriot salad with boiled carrots

Cypriot salad with boiled carrots and olives, with honey and olive oil dressing

Carrot puree with apples

It is a good preparation for children.

Carrot soup with cornflakes

Carrot soup recipe with cornflakes, milk, flour and a small onion