When the temperatures rise in June, a light salad is just the ticket. The offer is varied and as a hobby gardener you can draw from the full. Salads are simply part of a barbecue evening, but they also taste extremely good with a baguette as a quick snack.

Green asparagus goes well with sweet fruits like strawberries or figs

Asparagus salad with strawberries and rhubarb

Green asparagus and rhubarb are still in season. From June there are already local strawberries, whose great aroma gives this salad a special touch.

Ingredients for 2 servings:

  • 1 bunch of green asparagus
  • 2 to 3 stalks of rhubarb
  • 350 g ripe strawberries
  • 50 g baby spinach or lettuce
  • some mint
  • 1 tsp herbal vinegar
  • 2 tbsp mild oil
  • 2 tsp Dijon mustard
  • salt
  • 1 pinch ground chili flakes
  • 1 pinch of vanilla

Preparation:

  • Peel the lower part of the green asparagus and cut off the ends. Wash the stalks well and cut into pieces about 4 cm long. Heat some water and cook the asparagus in it so that it still has a bite to it. Shortly before the end of the cooking time add the rhubarb and blanch it briefly.
  • During this time, wash the strawberries, lettuce and mint, pat dry and trim. Quarter the strawberries.
  • For the dressing, puree 200 g strawberries and fold in the oil. Season with vinegar, honey, Dijon mustard, salt, pepper, ground chilli and vanilla to taste.
  • Line the plate with spinach or lettuce. Scatter the asparagus, rhubarb and strawberries on top. Drizzle over the dressing and decorate with mint leaves.

Bread salad with lettuce and braised tomatoes

This salad tastes like summer and vacation. It is suitable for using up leftover rolls and really fills you up. But it also goes well with grilled meat.

Ingredients for 4 servings

  • 100 g lettuce
  • 350 g vine tomatoes
  • 100 g mild onions
  • 1 cucumber
  • 200 g rolls or stale bread from the day before
  • 4 small cloves of garlic
  • 300 ml cold water
  • 10 tbsp red wine vinegar
  • 150 ml olive oil
  • 2 small bay leaves
  • 2 cloves
  • 2 star anise
  • 8 sprigs of basil
  • salt
  • pepper

preparation

  • Preheat the oven to 100 degrees.
  • For the braised tomatoes, lightly crush the garlic with a large kitchen knife. Wash, quarter and deseed the tomatoes. Heat the olive oil in a saucepan, let the garlic, bay leaves, cloves and star anise simmer for 2 minutes. Add the tomatoes, season with salt and pepper and leave in the oven for about 15 minutes (10 minutes for a fan oven). Remove the pan and let the tomatoes cool.
  • Cut the bread into slices about 1 cm thick and place on a baking sheet. Mix water and 8 tablespoons vinegar and drizzle the bread slices with it on both sides. Once the bread slices have softened, rub between your hands into bite-sized ones.
  • Cut the onion into fine rings and mix with the remaining vinegar. Wash and trim lettuce, cut into bite-sized pieces and spin dry. Wash and roughly chop the basil. Wash the cucumber, peel if desired, and cut into cubes.
  • Mix the cucumber, onions and bread, season sparingly with salt and pepper. Take the tomatoes out of the oil and set aside. Pour the oil through a fine sieve into a bowl. Mix with salt and pepper, taste and season with vinegar if necessary. Mix the dressing with the bread salad and leave in the fridge for an hour.
  • Before serving, gently fold in the lettuce and tomatoes and garnish with basil.

Potato salad with spinach leaves

Potato salad is a classic that nobody can resist. The combination with young spinach and radishes from our own garden tastes seductively light and is a great alternative to the classic version. In addition, this salad is quick to make and therefore perfect for spontaneous barbecues.

ingredients for 4 persons

  • 500g new potatoes
  • 200 g young spinach leaves
  • 10 radishes
  • finely chopped chives
  • 1 onion
  • 2 tbsp vegetable broth
  • 4 tablespoons sunflower or canola oil
  • 1 tbsp herbal vinegar
  • 1 tsp mustard
  • salt
  • pepper

preparation

  • Wash potatoes and cook in water until soft.
  • During this time, wash, trim and dry the spinach. Wash, trim and thinly slice the radishes. Peel onion and chop finely.
  • In a large enough bowl, whisk together the broth, vinegar, mustard, salt, and pepper. embezzle oil.
  • Drain potatoes, let cool and peel. Cut into even slices. Add the potatoes, spinach, radishes and onions to the dressing and mix everything together gently. Let steep for about 5 minutes.
  • Sprinkle with chives and serve.

tips

Since they are still very small, new potatoes can be cut into even pieces with an egg cutter to save time.

Category:

Vegetable garden