Summer Salad 3 Variations Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
It is my pleasure to show you my wonderful summer salad recipe. This salad is easy and delicious to prepare quickly and brings variety to your plate!
I’m sure you’re a salad fan like me. I especially love salads with vegetables and special toppings. My topping this time is roasted salmon.
This is not only “low-carb” but above all super delicious! I find these warm, cooked or fried parts in a salad a great contrast to the green, crunchy leaves. Is it the same for you?
With lots of pictures and video accompaniment, I’ll show you the way to a great colourful salad treat. Have fun making it yourself and enjoy your meal!
Table of Contents
1. Recipe Summer Salad
The salad looks gorgeous, doesn’t it? Try this summer salad recipe and drop me a comment if you have any questions. I’m looking forward to it!
Cooked, photographed and written down by chef Thomas Sixt.
Thomas shows you how to prepare Leaf salad with salmon, prawns or tofu is sure to make everyone happy!
|250||g||broccoli (Alternative see my recommendations )|
|50||g||roll (I use gluten-free )|
|Salt (I use ground salt)|
|Pepper (I use black pepper)|
|chilli flakes (fresh or frozen)|
|Sugar (alternatively vegetarian bacon or smoked tofu)|
|200||g||Leaf salads (variants, see recommendation in the article)|
|2||tbs||white wine vinegar|
Salmon or alternative programme
|250-300||g||salmon fillets (Alternatively prawns or smoked tofu)|
Preheat the oven to 180°C on the hot air setting.
Wash and dry the broccoli. Cut off mouth-sized florets and make a cross-shaped incision at the stalk.
Marinate broccoli in a bowl with olive oil, salt, pepper, sugar and chilli flakes and place on a baking tray with baking paper.
Cut the bread cubes as desired and marinate with salt, pepper and thyme in the bowl, then place on the baking sheet with the broccoli.
Place the baking tray in the oven and set the kitchen timer for 20 minutes.
Wash the tomatoes, cut them in half and remove the stalks.
Cut the tomato halves into quarters or eighths, depending on their size.
Marinate the tomato pieces in a bowl with salt, pepper, sugar and olive oil.
Prepare and chop the lettuce, wash in cold water, spin dry and place in a bowl ready to marinate.
Whisk the orange juice, white wine vinegar, salt, pepper, sugar and Dijon mustard in a bowl and slowly whisk in the olive oil.
Whisk in 8 motions to make a creamy, well-emulsified salad dressing.
Alternatively, you can also prepare the dressing with a hand blender.
As an alternative to salmon, you can prepare prawns or tofu for vegetarians.
I personally like smoked tofu very much.
Wash the salmon fillet, dry it and remove the bones.
Feel for the bones with your fingertips from the head of the fillet, on the left in the picture, towards the end of the tail and remove them.
Portion the fillets into the desired size and remove the skin by cutting horizontally.
You need a sharp knife, I show you exactly how in the cooking video.
Dry the prepared salmon fillets again, season with olive oil, salt, pepper and thyme.
You can season prawns in the same way, I would just marinate tofu with a little oil and sprinkle on sesame seeds.
Put the salmon fillet or alternative programme in the oven, reduce the heat to 140°C and set the kitchen timer for 10 minutes.
Ready oven ingredients
Remove the broccoli and bread cubes from the oven and taste.
The vegetables should still have bite and the bread cubes may be crispy.
Remove the salmon or alternative programme from the oven.
When is the fish ready?
You can usually tell by the colouring of the fillet.
You can also pierce a fillet with a thin needle or meat fork and feel the temperature on your finger.
Marinate the leaf salad with the prepared dressing and arrange on plates.
Decorate with tomatoes, broccoli and bread cubes.
Add the salmon or the alternative (prawns, tofu) and serve quickly.
Enjoy your meal!
2. Calories and Nutritional Values
3. Leaf Lettuces – Which Varieties Suit?
You have a free choice of lettuce. You can use lollo rosso, lollo bianco, oak leaf, radicchio, romaine lettuce or frisee. You could also use iceberg lettuce, lettuce, spinach or lamb’s lettuce. It’s up to you.
I’ll show you how to wash and prepare your salad in another post. So you are well prepared.
Dry the lettuce well after washing. The dressing only sticks well to dry lettuce!Preparation tip from chef Thomas Sixt
4. Variation with Salmon, Prawn or Tofu
In my recipe suggestion, I use fried salmon as the fish topping. Other toppings such as prawns, tofu, etc. are perfectly acceptable.
My roasted vegetable this time is broccoli. You can also use other vegetables like courgettes or mushrooms.
In the combination of vegetables, it should be harmonious or pleasantly contrasting. Combine colourfully! But, do not overdo it 😉
Salad for everyone, with fish, prawns or tofu, certainly a delight. Another variation? Add air-dried ham and check out the vegetable variations one paragraph down!Fish, Meat, Vegetarian Tip from Chef Thomas Sixt
5. What other Vegetables can you use…
To be honest, you can prepare this leaf salad in more than 100 different ways. Above, I have already introduced you to the different leaf salads. Combine according to what is available on the market and add the vegetables from the table below. 🙂
|Vegetables from the oven||Toppings|
|Fennel, broccoli, courgette||Salmon roasted or from the oven|
|Fennel, broccoli, courgette, cucumber||Prawns fried or from the oven|
|Pumpkin such as Hokkaido, pepper, aubergine||Tofu smoked and roasted in the pan|
|Peppers, mushrooms, courgettes||Beef strips fried|
|Fennel, broccoli, courgette, pepper||Chicken breast roasted or from the oven|
|Tomato, pepper, okra||Halloumi cheese or feta cheese from the oven rather than fried|
|Fennel, courgette, pumpkin||Goat cream cheese roasted with the creme brulee burner|
You want to go one better? Serve halved, soft-boiled quail eggs with this leaf salad!Sensational tip from chef Thomas Sixt
6. The perfect Summer Salad Dressing
I like it spicy in the summer and add some mustard to the salad dressing for the summer salad.
Please try the combination of an old, aged balsamic, garlic, Dijon mustard and olive oil.
Your salad dressing will be a little fruitier with orange juice. It’s better to leave out the garlic. My suggestion with orange juice is at the bottom of the recipe.
Mrs. Sixt loves light dressings with little oil, which is more digestible. Therefore, the amount of olive oil in the recipe is flexible to the situation.Cooking for your wife tip from chef Thomas Sixt
7. More Matching Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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