Creative basic salads: say goodbye to monotony with these three versions

When the heat arrives, the desire to enjoy fresh and light dishes also appears. A good option are the salads and Advantage We believe that with the right ingredients you can prepare different strong and tasty versions that are worth trying. Therefore, we share three recipes that you cannot miss.

Andean salad with chicken in quinoa crust

Ingredients

• 4 black potatoes
• 2 cooked and shelled corn
• 1/2 tz. peeled and cooked green beans
• 4 celery sticks, cut into sticks
• 1 tz. ollucos cooked in strips
• 3 tomatoes without skin or seeds, in cubes
• 1 tbsp. chopped muña
• 3 tbsp. light mayonnaise
• 1 tz. fresh serrano cheese, cubed
• 2 chicken breast fillets, in strips
• 1/2 tz. unprepared flour
• 3 eggs
• 2 tz. grained cooked quinoa
• 1/2 tz. vegetable oil
• salt and pepper

Preparation

Boil the potatoes in a pot with water and salt over medium heat for 25 minutes. Remove, peel and cut into slices. Put them in a bowl with the corn, the broad beans, the celery, the olluco and the tomato. Season with salt and pepper. Add the muña and mayonnaise, stir and spread the cheese on top. book.

Season the chicken with salt and pepper. Roll in the flour and lightly beaten eggs, and coat completely with the quinoa. Heat oil in a skillet over medium heat and brown each side of the chicken for three minutes. Serve over the salad.

Crunchy salad with prawns

Ingredients

• 1/2 tz. vegetable oil
• 4 wonton sheets, in strips
• juice of 1 1/2 lemons
• 8 artichoke hearts
• 2 minced garlic cloves
• 1/2 tbsp. chopped parsley
• 1/4 tz. pisco
• 16 prawns
• 3 tbsp. Sesame oil
• 1 tbsp. sillao
• 2 tbsp. honey bee
• 8 tz. mixed lettuce leaves
• 8 tz. salt and pepper

Preparation

Separate two tablespoons of vegetable oil. Heat the rest in a skillet over medium heat and fry the wontons, in batches, for two minutes. Remove from heat and reserve on absorbent paper. In a saucepan over medium heat, bring a liter of water to a boil with half the lemon juice.

Add the artichoke and cook for eight minutes. Remove from heat, drain, let cool, and cut into sticks. book. In a bowl, mix the garlic, parsley, salt and pepper, add the prawns and integrate. Heat the reserved oil in a frying pan over high heat and sauté the prawns for three minutes. Remove from heat and reserve. In a bowl, mix the sesame oil, soy sauce, honey, remaining lemon juice and salt. Pour the dressing over the lettuce and artichoke. Put the prawns on top of the salad and decorate with the wontons. serve.

Tuna and chickpea salad

Ingredients

• 340 g canned tuna, in water
• 1 tz. boiled chickpeas
• 2 tomatoes without skin or seeds, chopped
• 1 chopped onion
• 1 parboiled corn shelled
• 4 tbsp. chopped parsley
• 2 tbsp. olive oil
• juice of 2 lemons
• 2 tz. lettuce mix
• 8 sliced ​​hearts of palm
• salt and pepper

Preparation

Drain the water from the tuna and reserve. Mix the chickpeas, tomato, onion, corn, parsley, olive oil and lemon juice. Season with salt and pepper. Serve the mixture on lettuce leaves and on top of each portion distribute the tuna. Decorate with the hearts of palm.