12 delicious salads for summer

Those who think that salad is tasteless and boring just don't know how to cook them. In fact, these dishes are not only perfectly satisfy hunger, but also are a source of vitamins and all sorts of nutrients.

We have collected 12 delicious salads, which you should do this summer. And the following too.

1. Asian salad with broccoli and peanut sauce (© gimmesomeoven.com)

Heat and bring to a boil a large pot of water. Add the broccoli and cook for 30 seconds. Cool broccoli and Pat dry. Then add the remaining ingredients — 1 Cup of soy beans in edamame beans, 1/2 Cup thinly sliced green onions, 1/2 Cup of peanuts, sesame seeds. For the sauce, combine 1/4 Cup peanut butter 1 tablespoon rice wine or vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1/8 teaspoon of sesame oil and 1-2 tablespoons of hot water. Pour sauce mixture of broccoli and serve.

2. Original red salad with cauliflower (© taylortakesataste.com)

Preheat the oven. In a large bowl mix finely chopped cauliflower, 1/4 Cup olive oil, 1 tablespoon Tabasco sauce 1 tablespoon lemon juice 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon of salt so that the cabbage is well soaked. Put the Kale on a baking sheet and bake in the oven for 20-30 minutes until Golden brown.

For the sauce in a blender, mix sundried tomatoes, glass of orange juice, 3 tablespoons olive oil, vinegar, ketchup, 1 tablespoon lemon juice, crushed garlic clove, 1 teaspoon of Tabasco sauce, 1/2 teaspoon salt and 1/2 teaspoon Worcestershire. In a bowl of fried cabbage add cherry tomatoes, red pepper, cream cheese and green onions and pour all the sauce.

3. Salad of cucumbers and strawberries (© thehousewifeintrainingfiles.com)

In a large bowl, combine 2 large cucumber, sliced in a spiral shape, and 4 cups strawberries, sliced in rings. Sprinkle the crumbly mixture of feta cheese and poppy seeds and serve.

4. Creamy salad of zucchini (© katyskitchen.ca)

Cut 3 small zucchini into very thin strips, resembling noodles. Boil zucchini in water for 2 minutes to soften them. Put noodles in a medium size bowl and add the chopped tomatoes. For the sauce in a blender, combine half an avocado, half a bunch of parsley, a clove of garlic, 2 teaspoons lime juice, 1 teaspoon olive oil 1 teaspoon dried Basil, crushed walnut. Pour sauce mixture of zucchini and tomatoes. Serve the salad chilled.

5. Carrot salad with Apple and ginger (© cravingsomethinghealthy.com)

Grind in food processor 2 carrots, 2 maroon carrots and 1 Apple to make the strips. Clean the ginger root and grate it on a grater (about 2 tablespoons). Slice the green onions. Put it all in a bowl and mix with pecans (1/4 Cup). For the sauce mix 1 tablespoon vinegar, 1 tablespoon maple syrup, 2 tablespoons of olive oil, salt and pepper to taste. Pour the mix sauce and let stand about 30 minutes.

6. Salad with Brussels sprouts and bacon (© thehousewifeintrainingfiles.com)

Slice Brussels sprouts very thin slices. In the pan 5 minutes on medium heat fry 1 Cup of walnuts. Remove nuts from heat and add to Brussels sprouts. There also add the chopped bacon, raisins and mix. For the sauce in a blender, mix 3/4 teaspoon Dijon mustard, 2 tablespoons maple syrup 3 tablespoons Apple cider vinegar 4 tablespoons olive oil, salt and pepper to taste. Mix salad with sauce and serve immediately.

7. Salad with tomatoes, beans and olives (© dangthatsdelicious.com)

For the sauce, mix in a blender 1 tablespoon Dijon mustard, 1 tablespoon coconut oil 1/2 teaspoon anchovy paste, 1/2 Cup Apple cider vinegar 1/2 Cup of olive oil, 1,5 tablespoon of dried thyme, salt and pepper to taste. Set aside.

In a large frying pan add 1 tablespoon of coconut oil, heat and put the beans, tomatoes, olives. Cook until the beans darken and the tomatoes begin to separate the skin. Remove the mixture from heat and pour sauce.

8. Salad of daikon (© platingsandpairings.com)

Peel the daikon and cut into very thin slices. In a small bowl mix it with 1/2 spoon of red pepper, 1 tablespoon sugar, 1 teaspoon salt, green onions and crushed garlic cloves. Add to the mix 1,5 tablespoon of white vinegar and mix well. Chill and serve.

9. Potato salad (© thisrawsomeveganlife.com)

Boil the potatoes, cut each potato in half, put in a bowl, add the cilantro, dill, 1 Cup cherry tomatoes (cut them in half) and stir.

For sauce, combine 1/2 Cup cashews, 2 tablespoons of Dijon mustard, 1/4 tsp chilli, 2 cloves of garlic, juice of 2 lemons and water to obtain a homogeneous mass. Toss the sauce with the salad and serve.

10. Bean salad (© theminiaturemoose.com)

Take canned white beans, rinse it and a little dry. Mix the chopped vegetables (your choice), fresh herbs, dried tomatoes, 2 tablespoons of balsamic vinegar, salt and pepper to taste. Add the mixture to the beans and serve.

11. Zucchini with goat cheese (© thekitchn.com)

Slice 2 zucchini into very thin strips. In a large bowl, combine the resulting strips with chopped onion, 2 tablespoons olive oil, vinegar and let the mixture stand for 10 minutes. Then add salt to taste and pepper, Basil, pine nuts, sprinkle with a mixture of goat cheese and serve.

12. Salad with brown rice, mango and beans (© theinventivevegetarian.blogspot.ru)

Cook brown rice according to the instructions on the packaging. For the sauce in a separate bowl, mix 1/2 Cup lime juice, 1/3 Cup olive oil, 2 tablespoons agave, 2 tablespoons of any hot sauce, salt and pepper to taste.

In cooked rice add 1 Cup of canned beans, chopped green onions, 3-4 mangoes, diced, 2 red peppers and 2 avocados, also diced. Pour in the sauce mixture, stir and serve.