5 light, but super nutritious recipes that replace the main course

Many people ask the question “Is it a good idea to eat a salad every day?” “. In fact, there is no reason to avoid it. It is as easy to make as it is to carry, very light and low in calories. At the same time, the salad is full of vitamins, minerals, fiber and protein that they will keep you full and energized throughout the day. The only thing to keep in mind is to avoid eating them right before going to bed, as too many vegetables and fruits can affect the quality of your sleep. But it’s actually valid for any other food. So don’t just eat a salad once in a while, but eat it every day. Here are our suggestions for mixed summer salads that you can prepare instead of a main course.

Cold salad with cucumber and peach

cold salad idea


  • 1 cucumber
  • 2 fresh peaches
  • 2 tablespoons of avocado oil or olive oil
  • 1 C. spoonful of white wine vinegar
  • Grating of a file
  • 1 spoonful of honey
  • 4 large fresh basil leaves, plus more for garnish
  • 1/8 teaspoon teaspoon kosher salt, or to taste
  • 1/8 teaspoon teaspoon freshly ground black pepper, or to taste

Preparation: Cut the cucumbers and peaches. Then prepare a vinaigrette with the rest of the ingredients. For a very smooth consistency, use a blender. Once the mixture is ready, pour it over the fruits and vegetables and garnish with basil.

Salad with chicken and gorgonzola

summer chicken salad idea mixed summer salads


  • mixed salad greens
  • Cherry tomatoes
  • cedar nuts
  • a pre-cooked chicken breast
  • gorgonzola

For the dress:

  • 1-1/2 tsp. 1 tablespoon Dijon must
  • 60 ml freshly squeezed lemon juice
  • 1 C. teaspoon of apple cider vinegar
  • 2 tablespoons teaspoon of honey or pure maple syrup
  • 1/2 teaspoon teaspoon of dried oregano
  • 1/4 teaspoon teaspoon of dried basil
  • 150 ml extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon teaspoon freshly ground black pepper

Preparation: Chop the main ingredients and then dress them with the vinaigrette. The latter is easier to prepare with a blender. The amount is more than needed for one salad, so you can leave the rest in an airtight container in the fridge and use it for other summer mixed salad recipes.

Summer Salads: Fresh Salad Idea

fresh salad idea mixed summer salads


  • 4 tortillas
  • 3 tablespoons spoons + 2 spoons. teaspoon extra virgin olive oil, divided
  • 1 + 3/4 tsp. Kosher salt, divided
  • 1/4 teaspoon teaspoon Pimentón de la Vera (smoked paprika)
  • 3 tablespoons Champagne vinegar
  • 1 C. honey
  • 2 tablespoons teaspoon of fresh lime juice
  • 3/8 tsp. teaspoon of black pepper, divided into several parts
  • 1 package of arugula
  • 350 g of curly lettuce
  • 300 g grated cooked chicken
  • 100 g of radicchio, drained and cut
  • 1 large ripe avocado, sliced
  • 30 g of salted grilled nuggets

preparation : Preheat the oven to 180°C. Brush both sides of the tortillas evenly with 2 teaspoons oil, sprinkle with 1 tablespoon salt and paprika, then bake for about 10 minutes until tender. When they are cool, break them into pieces. Now toss them with the frisee, arugula, chicken (you can use leftover chicken), radicchio, ripe avocado and pitas. To combine all these tastes, dress with a mixture consisting of vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and the remaining 3 tablespoons oil. Finally, sprinkle your summer mixed salads with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper.

Summer salads: idea with pasta

mixed summer salads


  • 300 g raw fusilli pasta
  • 400 g cherry tomatoes, halved
  • 170 g of cooked chickpeas, drained and rinsed
  • 30 g of arugula
  • 1 Persian cucumber, cut into thin half-moons
  • 200 g of crumbled feta
  • 20 g of basil leaves, torn
  • 10 g of chopped parsley
  • 10 g of chopped mint
  • 140 g of toasted pine nuts
  • dressing (use the one from the second recipe or prepare it according to your taste)

preparation : Boil pasta according to package instructions. Then drain them and mix them with a little olive oil. When they have cooled, add the rest of the ingredients. Finally, pour the vinaigrette and serve. It is the perfect substitute for the main course.

Summer Mixed Salads: Cobb Salad


  • 6 slices of bacon
  • 1 romaine lettuce
  • 2 cooked chicken breasts
  • 2 boiled eggs
  • 1 large avocado
  • 200 g of cherry tomatoes
  • 1 red onion
  • 100 g of blue cheese (or feta)
  • 2 tablespoons of parsley

Dressing for Cobb Salad:

  • 3 tablespoons balsamic vinegar
  • 1 C. Dijon mustard
  • 1 grain of garlic
  • 70 ml extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

If you are looking for mixed summer salad ideas, this is one of the best. Gather the ingredients and follow the instructions in the video.

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