When the Summer is hot and humid, the body craves light, refreshing, and chilling food. Ynetnews has gathered fruit salad recipes that combine salty and sweet flavors. There are no restrictions or limitations here; almost anything goes. You can play with textures and flavors, presenting not only flavor but also colorful and enticing visual nurishment.
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When I encounter a salad with chunks of fruit, it brings a smile to my face with each bite. And if a burst of spiciness comes along, like arugula or kale, the whole story becomes a celebration.
Kale, lychee, and grape salad
Ingredients:
1 small bundle of tender kale, stems removed, washed and dried
1/4 cup grapes, sliced into rings
1/4 cup fresh lychee, cut into quarters
3 bundles of fresh basil, roughly chopped
1 tablespoon chili, sliced into rings
Dressing:
80ml olive oil
60ml fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon soy sauce
3/4 teaspoon fine salt
1/4 clove of garlic, grated or minced
Instructions:
- Mix all the dressing ingredients together and store in a jar (it will remain fresh for 2-3 days).
- Place all the salad ingredients in a bowl.
- Add the dressing to the salad, toss well, and serve.
Tabbouleh salad with cherry vinaigrette
Ingredients:
1 cup fine bulgur (soaked in 1 and 1/4 cups of water until fluffy, similar to couscous)
6 tablespoons toasted almonds, chopped
1/2 budle of arugula, chopped
1 cup cherries, pitted
1/2 bundle of mint leaves, chopped
1/2 bundle of parsley, chopped
2 tablespoons unsweetened dried cranberries
2 tablespoons toasted pine nuts
Dressing:
1/4 cup olive oil (60ml)
1/4 cup lemon juice (60ml)
2 tablespoons fresh cherry juice or pomegranate juice (in season)
2 teaspoons honey
1/4 teaspoon fine salt
Instructions:
- Mix all the dressing ingredients thoroughly in a jar.
- Place all the salad ingredients in a bowl.
- Drizzle the dressing over the salad, toss well, and serve. Note: It's important to season the salad just before serving.
Watermelon Salad with Bulgarian Cheese and Arugula
Ingredients:
1/2 cup watermelon, cubed (2cm)
1/2 cup yellow cherry tomatoes
1/2 cup cherry tomatoes
1/4 cup fresh mint leaves
1/2 cup fresh basil leaves
1/4 bundle of arugula leaves
100g Bulgarian cheese or crumbled feta cheese (broken by hand)
3/4 teaspoon sea salt
A pinch of black pepper
Dressing:
6 tablespoons olive oil
1 lemon, juiced
A dash of Sumac
Instructions:
- Separate the leaves from the stems, rinse them thoroughly, and pat them dry. Set aside. Cut the cherry tomatoes in half. Cut the watermelon into uniform cubes, approximately 2cm (.080 inches) in size.
- Prepare the dressing in a jar.
- Arrange all the vegetables and leaves on a flat, wide plate with edges. Pour the dressing over everything.
- spread crumbled Bulgarian cheese over the salad and sprinkle with sumac.