These healthy salads and soups will blow your mind. They are also suitable for weight loss.
Strawberry cucumber salad
1 kg of fresh strawberries
250 g cherry tomatoes
5 open field cucumbers
1 red onion
1 pot of chopped parsley
100 g of pine nuts
finger salt
1/2 pot of mint
Sauce:
1/2 dl olive oil
1/4 dl lime juice
1 tablespoon Dijon mustard
1 teaspoon of honey
1 clove of garlic
a pinch of salt
1. Halve the strawberries and cherry tomatoes. Peel the cucumbers and slice them. Slice the red onion very thinly. Chop the parsley. Toast the pine nuts in a dry frying pan.
2. Prepare the salad dressing. Grate the garlic clove and mix the sauce ingredients together.
3. Assemble the salad ingredients in a flat bowl. Pour the salad dressing over the salad and sprinkle with finger salt. Garnish with mint leaves.
Recipe: Mari Moilanen
Nice salad is not to be messed with. The more ingredients, the better. Mari Moilanen
Nice salad with grilled salmon
500 g of early potatoes
100 g of green beans
4 eggs
200 g cherry tomatoes
2 shallots
400 g skinless salmon fillet
1 leaf lettuce
1 dl small green stone olives
Sauce:
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon of cane sugar
a pinch of salt
6 tablespoons of olive oil
1. Wash the potatoes and boil them until cooked. Rinse the beans and boil them in salted water for about 7 minutes and cool in cold water. Boil and cool the eggs. Peel the cooled eggs and cut them in half.
2. Cut the cherry tomatoes in half and slice the shallots.
3. Cut the salmon fillet into pieces about the size of a stick box and grill until juicy.
4. Tear the salad into a bowl and add the other ingredients.
5. Mix mustard, vinegar, sugar and salt together in a small bowl. Gradually add the oil, whisking all the time. Pour the dressing over the salad.
Recipe: Mari Moilanen
Just before eating, the Greek salad is drizzled with red wine vinegar, olive oil and ground pepper. Roni Lehti
Greek salad
2 bell peppers in rings
1 pickled red onion in rings
1 peeled fresh cucumber in slices
1 box of yellow tomatoes in halves
20 kalamata olives
2 tablespoons deep-fried capers
1. Deep-fry the capers in a pot in 180-degree oil until crispy and use a slotted spoon to place them on a paper towel to dry.
2. Mix the cut vegetables, olives, marinated red onion and salad dressing together.
3. Spoon the feta mousse on top and finally sprinkle the fried capers on top.
Fetamousse
400 g of grated feta cheese
250 g sour cream
1. Mix the cheese puree and sour cream together.
Marinated red onion
1 large red onion, peeled and sliced
3 tablespoons of brandy vinegar
3 tablespoons of sugar
salt, black pepper
1. Mix all the ingredients together and season. Check the taste.
Salad dressing
½ dl white vinegar
0.5 dl olive oil
0.5 dl rapeseed oil
1 tablespoon of sugar
salt, pepper
1. Mix all the ingredients together and season. Check the taste.
Recipe: Risto Mikkola
Chickpea salad is an easy everyday meal. Roni Lehti
Chickpea salad
1 red onion
2 tablespoons of red wine vinegar
2 stalks of celery
2 cans (à 310 g) of ripe chickpeas
1 teaspoon chopped red chili
a pinch of cheese cumin
1 pot of parsley leaves
1/2 dl olive oil
salt and black pepper
1. Peel and chop the red onion. Mix the red wine vinegar into the red onion.
2. Chop the celery and rinse the canned chickpeas under water. Drain well.
3. Mix the chickpeas and celery stalks into the red onion. Add chopped chili, cheese cumin and chopped parsley. Add olive oil and season with salt and pepper.
Recipe: Risto Mikkola
Tomato bean lentil soup is a healthy choice. Rosa Bröijer
Tomato bean-lentil soup
2 onions, chopped
5 garlic cloves, chopped
2 carrots, sliced
2 stalks of celery, sliced
0.5 dl olive oil
100 g of tomato puree
1 cup (400 g) crushed tomatoes
2 l vegetable broth
1 can (230 g) canned black beans, drained
1 can (230 g) canned white beans, drained
1 can (230 g) canned red lentils, drained
1 can (230 g) canned green lentils, drained
200 g yellow cherry tomatoes, sliced
200 g red cherry tomatoes, sliced
1 tsp parsley leaves, chopped
0.25 pt thyme, chopped
1 tsp chives, chopped
salt
pepper
sugar
1. Put the pot on the stove, add olive oil and heat a little.
2. Add garlic, carrot, onion and celery. Sauté on low heat for 5 minutes. Add the tomato puree and saute for another 5 minutes.
3. Add tomato paste, vegetable stock and cook for 20 minutes. Add beans and lentils, cook for 10 minutes.
4. Add the rest of the ingredients. Boil.
Recipe: Risto Mikkola
Roasted vegetable puree soup brings a little luxury to everyday life. Roni Lehti
Roasted vegetable puree soup
500 g carrot in pieces
1 parsnip in pieces
1 onion in blocks
300 g of loin in pieces
300 g pumpkin in pieces
0.5 dl olive oil
1 liter of water
1 vegetable stock cube
1 dl white wine (can be left out)
1 teaspoon of salt
0.5 tsp black pepper
3 dl of whipped cream
1. Season all the vegetables with olive oil, salt and pepper. Roast the vegetables in a 200-degree oven for about 20 minutes.
2. Boil water, white wine and spices in a pot. Add the roasted vegetables and whipped cream to the pot and bring to a boil.
3. Purée the soup in a blender or with a stick blender. Check the taste and add salt if necessary.
Cashew nut pesto
1 clove of garlic
½ tsp salt
1 pot of basil
100 g of roasted cashews
35 g Parmesan cheese
1 dl olive oil
ground black pepper
1. Purée the pesto in a blender or with a hand mixer.
Recipe: Risto Mikkola