4 recipes for refreshing salads full of protein!

Don't even think about a hot meal in the summer? Try one of our salad recipes that are refreshing and rich in protein.

Article content:

• Salad with mozzarella and pasta
• Mediterranean salad with tuna and feta cheese
• Salad with prawns and avocado
• Salad with eggs and beetroot

Salad with mozzarella and pasta

Tomatoes, mozzarella and basil make a delicious combination of flavours.

Ingredients for approx. 6 servings

• 170 g whole wheat pasta
• 450 g cherry tomatoes
• 230 g mozzarella
• 3 teaspoons balsamic vinegar
• basil pesto
• fresh basil
• pinch of salt
• pinch of pepper

Procedure

Cook the whole wheat pasta and rinse with cold water. In a bowl, mix the cooked pasta, chopped cherry tomatoes, mozzarella, 3 teaspoons of balsamic vinegar and chopped fresh basil. Season with basil pesto, salt and pepper. Chill in the refrigerator before serving.

Nutritional values per 1 serving

• 300 kcal
• Protein: 19 g
• Carbohydrates: 29 g
• Fat: 12 g

Mediterranean salad with tuna and feta cheese

If you like Mediterranean cuisine, this is definitely worth a try.

Ingredients for approx. 4 servings

• 1 romaine lettuce
• 200 g cherry tomatoes
• 1 small red onion
• 1 small cucumber
• 1 green pepper
• 85 g feta cheese
• 100 g black olives without stone
• 2 teaspoons chopped fresh oregano
• 2 cans of tuna
• 2-3 teaspoons balsamic vinegar
• pinch of salt
• pinch of pepper
• toasted wholemeal bread

Directions

Wash and chop the vegetables into small pieces, add the chopped olives, feta cheese and tuna. Season with fresh oregano, balsamic vinegar, salt and pepper and toss. Allow to cool and serve with toasted whole wheat bread.

Nutritional values per 1 serving (without bread)

• 287 kcal
• Protein: 26 g
• Carbohydrates: 6 g
• Fats: 15 g

Salad with shrimps and avocado

Shrimps contain many vitamins and minerals and are a source of complete protein.

Ingredients for approx. 6 servings

• 450 g shrimps
• 450 g cherry tomatoes
• 2 large peppers
• 2 large avocados
• 1 salad cucumber
• a few coriander leaves

Dressing:

• 190 g Greek yoghurt
• 2 teaspoons of vinegar (e.g. balsamic, apple cider)
• 1 teaspoon dried garlic
• salt and pepper to taste

Procedure

Boil or grill the prawns. Wash and chop the vegetables and coriander, add the chopped avocado. Prepare a dressing from the Greek yoghurt, vinegar and dried garlic, seasoning with salt and pepper if desired. Mix the vegetable mixture and avocado well with the dressing. Allow to cool before serving.

Nutritional values per 1 serving

• 188 kcal
• Protein: 15 g
• Carbohydrates: 10 g
• Fat: 10 g

Salad with eggs and beetroot

Beetroot contains a wide range of vitamins and minerals and is rich in pectin, which has a positive effect on the function of the intestinal microflora.

Ingredients for approx. 4 servings

• 4 large beetroot tubers
• 5 eggs
• 1 large Greek yoghurt
• 2 teaspoons virgin olive oil
• lemon juice, salt, pepper, garlic for seasoning
• optional: sterilized peas, nuts, homemade mayonnaise

Procedure

Boil the beetroot until tender (about 40 minutes, you can tell if the beetroot is well cooked simply by poking it with a fork), peel and cut into cubes. Hard boil the eggs (boil in boiling water for 8-10 minutes), peel and chop. Add the Greek yoghurt and olive oil to the cooled beetroot and eggs and season with lemon juice, salt, pepper and garlic if necessary. To taste, you can add sterilized peas, nuts or homemade mayonnaise. Let cool in the fridge before serving.

Nutritional values per 1 serving

• 243 kcal
• Protein: 19 g
• Carbohydrates: 12 g
• Fat: 13 g

Image and info sources: wallpaperflare.com, cooking.nytimes.com, ifoodreal.com, mayihavethatrecipe.com, taste.com.au