During the summer season, we often want to eat fresh and stock up on good vegetables. To (re)discover ideas for tasty dishes, here are 9 light recipes for summer evenings.
The weather was pleasant and warm during the day, and in the evening, we wanted to eat refreshing and tasty products. Summer is a season rich in fruits and vegetables, which combine well to create light and tasty compositions. To prepare small dishes in the evening, you can choose:
- From salads : mix starchy foods (cereals, potatoes) or legumes with vegetables, fruits, herbs, feta and a good vinaigrette.
- From stuffed vegetables : with fresh cheese, vegetables, meat, there are many variations!
- Cold soups: gazpacho with tomato is not the only option!
- From bruschetta : these are toasted sandwiches originally rubbed with garlic and garnished with tomato, mozzarella, basil and a drizzle of olive oil. Nothing stops you from creating your own custom compositions!
- From wraps : These little wheat or corn pancakes are topped with raw vegetables, chicken, smoked salmon or even guacamole.
In order not to run out of ideas, this slideshow is presented 9 light recipe ideas for summer nights.
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© Shutterstock / pilipphoto
2/9 –
Tomatoes stuffed with cream cheese
For 4 people. Wash 4 tomatoes. With a knife, cut the cap and empty the meat into a bowl with a spoon. Chop 1 shallot. Mix 200g cream cheese with the shallots and some tomato pulp (save the rest for a sauce). Add fresh basil, mint or parsley. Season with salt and pepper before filling the tomatoes with the mixture. Replace their tops before serving.
© Shutterstock / Larisa Blinova
3/9 –
Salmon and mango tartare
For 4 people. Dice 400 g of salmon fillet and 1 mango. Chop 1 red onion. Chop a few sprigs of fresh chives and some parsley. Mix the ingredients, add the juice of 1 lime, as well as salt and pepper. Arrange the preparation in pastry circles or bowls to shape the tartar. Place everything on plates before serving.
© Shutterstock
4/9 –
Pasta salad and grilled vegetables
For 4 people. Wash 2 peppers and a dozen large cherry tomatoes. Cut the peppers in half, remove the seeds, before slicing them into strips. Peel and chop 1 onion. Place the vegetables in a baking tray, pour a drizzle of oil, some herbs de Provence and bake for 30 minutes. Meanwhile, cook 250 g of pasta in boiling salted water. To prepare the vinaigrette, pour 4 tablespoons into a bowl. to the. olive oil, 3 tablespoons. to the. lemon juice, 6 chopped basil leaves, 1 tbsp. c. mustard, 1 crushed garlic clove, salt and pepper. Once the food is cooked, assemble it in a salad and add the vinaigrette before serving.
© Shutterstock / Nataliya Arzamasova
9/5 –
Pizza-style eggplant slices
For 4 people. Wash and cut 2 aubergines into slices (lengthwise or widthwise). Brown them in a pan with a drizzle of olive oil. Then place the slices on parchment paper on a baking sheet. Arrange the slices with a little tomato coulis, a few small pieces of ham, a little grated cheese or mozzarella, small pieces of cherry tomato, oregano, salt and pepper. Drizzle with olive oil before putting in the oven for 10 minutes at 200°C. Add some basil leaves before serving.
© Shutterstock / Vladislav Chusov
6/9 –
Bruschetta with guacamole, shrimp and cherry tomatoes
For 4 people. Pour the crushed flesh of 2 avocados, the juice of ½ lemon, ½ diced red onion, 1 clove of pressed garlic, salt, pepper and Mexican spices (or cumin and paprika) into a bowl. To mix together. Shell 16 shrimp. Brown them in a pan with a little olive oil. Add some Mexican spices before finishing cooking. Cut a few cherry tomatoes in 2. Brown 8 slices of bread. Spread them with guacamole, add the prawns and cherry tomatoes. Serve with a salad.
© Shutterstock / Jacek Chabraszewski
7/9 –
Bean, strawberry and feta salad
For 4 people. Cook 500 g of beans in boiling salted water for 3 minutes. Then run them under cold water, before peeling them. Cut 125g of strawberries into 2, as well as 125g of feta and 1 small diced red onion. Prepare a vinaigrette with 4 tbsp. to the. olive oil, 2 tablespoons. to the. balsamic vinegar, salt and pepper. Arrange the salad ingredients on 4 plates, dress with a little vinaigrette and serve.
© Shutterstock / from my point of view
8/9 –
Melon, ham and mozzarella salad
For 4 people. Wash 100 g of arugula. Cut 1 melon and 150 g of mozzarella. Prepare a vinaigrette with 4 tbsp. to the. olive oil, 2 tablespoons. to the. of balsamic vinegar, salt, pepper and some chopped basil leaves. Arrange the ingredients on 4 plates, add 1 to 2 slices of raw ham and a little vinaigrette.
© Shutterstock
9/9 –
Cucumber and avocado gazpacho
For 2 people. Peel 1 cucumber, 1 avocado, 1 clove of garlic. Squeeze the juice of 1 lemon. Mix the ingredients with 20 cl of water and some mint leaves. Salt and pepper to taste. Put in the fridge before tasting.