melon summer salad

super fresh and healty summer salad 8I made this yummy little salad a couple of weeks ago, with this heat it is impossible to eat anything else that fresh fruit, veggies and drink plenty (rosé spritz is my new very refreshing to-go cocktail)…

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All you need is Cantaloupe melon, a watermelon, avocado, onions and fresh herbs!

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super fresh and healty summer salad 7melon summer salad

1 Cantaloupe melon

1/2 of a small watermelon (it’s up do you if you want to put more really)

2 avocado

1 spring onion

fresh basile, parsley, cilentro

juice of one lemon, good olive oil (and a bit of balsamic vinegar if you want)

Cut all the ingredients, mix well, add the juice, oil (and vinegar). Put in the fridge for one hour before serving so that the flavors have time to mix… super DELISH!

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Plates: atelierBOEMIA (BTW, we have more of these to come at the SHOP in grey-white and turquoise-white… STAY TUNED!!!)

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panzanella (traditional tomato and bread salad)

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The panzanella has its origins in Tuscany but is widely prepared in the whole country. This is one of the simplest and most delicious summer dishes I make very very often (heat = laziness)…

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Panzanella

You will need

1 kg of ripe tomatoes

500 gr of bread (preferably dry)

1 onion

fresh basil leaves

1dl olive oil

salt, pepper to taste

Cut the tomatoes and the bread into small pieces. Slice the onion with a mandolin and cut the basil leaves. Mix all the ingredients in a big bowl using your hands. Pour the oil, salt and pepper and mix well again.

Set in the fridge for minimum one hour before serving (so the bread gets tender), bon appétit!

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all pictures © the simple and chic blog

colorful carpaccio

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After a nice little trip to the local market the other day, I came back with yellow peppers, tomatoes and fresh rucola salad and decided to prepare them as simple as possible to keep all the flavors.

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Colorful carpaccio

You will need (for 4 person)

2-3 big tomatoes

2 yellow peppers

fresh basil

fresh Parmesan cheese

balsamic vinegar and cream

olive oil

salt and pepper

Pre-heat your oven to 250c (grill position). Cut the yellow peppers into chunks and remove the seeds. Sprinkle with olive oil and put them into the oven until they are completely grilled and black.

Remove them and place them into a plastic bag (this will help remove the skin easily). Leave them in there for about 10 minutes. In the meantime, cut the tomatoes thinly, slice the Parmesan with a mandolin so you get thin slices.

Remove the yellow pepper’s skin, cut into medium slices, dress the plate nicely, sprinkle with bits of cheese, basil leaves and rucola before adding the oil, vinegar, salt and pepper.

PS: you can also use fresh lemon juice instead of balsamic vinegar for a fresher touch in the summer…

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all pictures © the simple and chic blog

smoked salmon salad

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I get most creative when my fridge is empty. I had gone on an IKEA shopping tour and (as usual) bought smoked marinated salmon and sweet dill mustard so I decided to make a quick and healthy diner. This is a super simple recipe but makes a perfect diner or appetizer for when you are hosting a party…

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Smoked salmon salad

You will need

250 gr. smoked salmon (I used this one)

1 red pepper

2 zucchini

rocket salad

dill salmon sauce (like this one)

water

dried red pepper

Remove the salmon from its package and place in the fridge for about 30 min.

Slice the zucchini thinly with a mandolin and grill it in a pan. Cut the pepper into small cubes and wash the salad.

Pour 4 tbsp of dill salmon sauce and add some water to liquify it.

Mix the salad, zucchini and peppers well, place them on a plate. Add the salmon on top and sprinkle with the sauce and red peppers. Done!

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crispy chicken salad

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Last Saturday, I went for a massage in the morning and skipped breakfast. When I came flew out (I felt so good my feet weren’t touching ground anymore) I was very relaxed but seriously starving and I didn’t want to cook so I went for this super simple but yet savory salad…

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Crispy chicken salad

You will need

1 salad of your choice

200 gr chicken fillet

50 gr of bread crumbs

2 dl of olive oil

salt, pepper, balamic vinegar and balsamic cream

Pour the olive oil into a medium sized bowl, cut the chicken into pieces and throw them into the olive oil. Mix well and set aside for 5 minutes.

My trick to bread the chicken is to put the bread crumbs into a plastic bag (like these), add the pieces of chicken, seal and shake well until the chicken is coated.

Grill your chicken until golden brown (don’t forget to season with salt and pepper), set aside.

Pour some olive oil, vinegar, balsamic cream on the salad, season. Put half of the chicken bits into the salad and mix well.

Serve immediately and place the rest of the chicken on top with a few drops of balsamic cream.

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