Blog: Going to the picnic? 3 excellent recipes for refreshing salads

Spring and summer days are coming and we’ll enjoy spending time in the nature. What’s on your your mind this time? Will you organize a picnic in the nature with your family or friends? Grilled chevapcici, burgers, or chicken wings are a classic for the picnic menu.

What about salads?

How much imagination do you use in a salad? Salads can be an excellent supplement to meat dishes and grilled cheese. They are refreshing and extremely tasty. With the right choice of salads you can satisfy even the most petty guests. You already know classic salads, such as green salad, tomatoes with onions and potatoe salad. What about salads from buckwheat, millet, or couscous?

This time I prepared 3 simple recipes for salads, which even guests who care only for meat dishes will not be able to resist.

A refreshing salad with millet

Ingredients:

  • 4 cups of millet
  • medium-sized red onion
  • 3 paprikas (red, yellow and green)
  • 10 cherry tomatoes
  • one courgette, cut into cubes and fried
  • 1-2 carrots, grated
  • olive oil
  • Bio Provence salt
  • pepper
  • vinegar

Preparation

Cook the millet in boiling water. While cooking, prepare the vegetables. Chop the onions, cut paprikas into pieces, and tomatoes in quarters. Fry the courgette in a pan, and chop karrots into cubes or sticks. When the millet is cooked, drained it and cool. Mix all the ingredients in the bowl, season with Bio Provance salt and pepper to taste and store in a container with a lid. Add olive oil andvinegar just before serving to keep the vegetables crispy.

Couscous salad with fried vegetables

Ingredients:

  • 4 cups of couscous
  • eggplant
  • two medium-sized courgettes
  • red and yellow paprika
  • 250 g champignons
  • three garlic cloves
  • five dried tomatoes
  • one onion
  • Bio Provence salt
  • pepper
  • olive oil for vegetable roasting and oil of dried tomatoes for dressing

Preparation

Cook the couscous according to the instructions. Meanwhile, prepare the vegetables. In a hot pan, add some olive oil and fry finely cut garlic and onions, add sliced ​paprikas, finely chopped mushrooms. In the end, add the courgettes and eggplant cut into cubes. Season with Bio Provance salt and pepper. Leave the vegetables and cooked couscous cool completely. In the meantime, finely chop dried tomatoes. Mix all ingredients in a bowl, add Bio Provance salt to taste and pour over with oil in which tomatoes were soaked.

Cabbage salad with nuts and yogurt

Ingredients:

  • one half young green cabbage
  • one half red cabbage
  • three carrots
  • 100 g walnuts or almonds
  • a cup of plain yogurt
  • Bio Provence salt
  • pepper
  • teaspoon of ground cumin

Preparation

Finely chop or grate the cabbage and carrots. Chop the nuts and fry them in a pan until golden brown. Mix cabbage and carrots with yogurt, add Bio Provance salt, pepper and cumin to taste. In a bowl, sprinkle the salad with walnuts.

Do you need more recipes for salads and other picnic dishes? CLICK here!

Well, I just wish you good!