With temperatures rising and our sights set on for summer, the daily cookbook changes in favour of more refreshing dishes, which respect the product and cook it just enough to taste its original texture. Extra virgin olive oil is king in many culinary proposals for summer, among which gazpachos, cold soaps, and, above all, the salads stand out. Being the queens of summer menus, salads are made of ingredients beyond the classic mixture of tomato, lettuce and onion. From the traditional mixed salad to the healthiest options that triumph worldwide, such delicacy convinces diners of all ages. Today we share some easy and refreshing recipes to enjoy in summer months.
Quinoa and hazelnut easy-to-make salad
Quinoa is as super-food as our ALEVOO extra virgin olive oil and that is why it is now in fashion. The quinoa and hazelnut salad is a nutritional powerhouse, also capable of satiating even those with a big appetite. Enjoy it as a main meal or as side of a meat or fish dish.
Ingredients:
- Extra virgin olive oil ALEVOO Royal
- 80 gr. of lentils
- 60 gr. of hazelnuts
- 250 gr. white quinoa
- 60 gr. of peas
- A carrot
- Dried cranberries to taste
- Salt
- Vinegar (optional)
Directions:
Bring water and quinoa to a boil in a saucepan. Add a pinch of salt. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Peel the carrot and cut it into elongated strips. Combine the quinoa, peas, lentils, carrot, hazelnuts and cranberries in a bowl. Pour our Royal extra virgin olive oil over the top and toss to coat. Serve in a fancy plate. Sprinkle evoo on the top of the salad; garnish the side with few hazelnuts and cranberries, and Voila!
Tuna, mango and avocado tartare
For lovers of fresh and raw fish, the different dishes with tartare are an experience without comparison. We always recommend resorting to a good fishmonger having fresh product, to taste the delicious tuna quality. We will add ALEVOO Royal extra virgin olive oil which has mild aroma and delicate flavour, and a mango which provides a sweet and exotic touch to the recipe.
Ingredients:
- 250 gr. of fresh tuna
- 1 avocado
- 1 mango
- 2 spoons of extra virgin olive oil ALEVOO Royal
- Sesame to taste
- Lemon juice
- Salt
- Pepper
Directions:
Let’s start dicing the tuna. Toss the fish in a mixing bowl, add the ALEVOO Royal extra virgin olive oil and a pinch of salt (pepper optional) and stir. Wrap the result and keep it in the fridge. In a next step, clean both the avocado and the mango, peel and dice them. Get the already-prepared tuna from the fridge and mix everything together. Add salt, drizzle extra virgin olive oil and a few drops of lemon juice, and sprinkle sesame seeds on top. Plate it and ready to go!
Lentil salad with mackerel and carrot
We combine the advantages of extra virgin olive oil with two great products such as lentils and mackerel in a healthy and delicious salad. That “blue fish” goes well with seasonal vegetables and tubers (chives and carrots) and pairs perfectly with our extra virgin olive oil ALEVOO Organic Picual. The result is a tasty and fresh salad that can be used as a first course this summer.
Ingredients:
- 400 gr. of lentils
- Smoked mackerel to taste
- 2 chives
- 2 carrots (medium size)
- Extra virgin olive oil ALEVOO Organic Picual
- 1 lemon
- Fresh dill
- Salt
Directions:
First, put the lentils in a colander, rinse them with water and drain well. It will be better if they are canned lentils, as you will not have to cook them. In a next step, clean the chives and cut them into julienne strips. Peel and dice the carrots. Toss the lentils, chives and carrots in a bowl. Add our ALEVOO Organic Picual extra virgin olive oil and a pinch of salt and stir. Plate it and add the smoked mackerel on the side. Serve with the lemon wedges and the dill. Mix to your taste and enjoy!
