Hit of the summer:

3 low-calorie salads for a perfect figure

Salad with peach, spinach and goat cheese

A light salad with spicy notes of Dijon mustard and the refreshing sweetness of peach is a great snack option on a hot summer day.

Fresh Spinach
4 cups
Ripe peaches, large
2 pcs.
Avocado, diced
1 pc.
Red onion, thinly sliced
½ pcs.
Goat cheese
½ tbsp.
Almonds, chopped
1/2 cup

For dressing:
Balsamic vinegar
3 tbsp
Olive oil
3 tbsp Chopped
1 clove
Dijon mustard
½ tsp
1 tsp
Salt and pepper
to taste


Method of preparation:

In a small bowl, make the dressing: mix balsamic vinegar, olive oil, chopped garlic, Dijon mustard, sugar, salt and pepper.

Heat a frying pan over medium heat, put the chopped almonds and fry, stirring, for 3-5 minutes until golden brown. Put it in a plate and cool it.

Wash and dry the spinach, put it in a large bowl. Sprinkle with the dressing and mix. Top with peach slices, avocado cubes, red onion and goat cheese. Sprinkle with roasted almonds and serve.

Salad with corn, fresh tomatoes and basil

Bright summer salad with baked corn, ripe tomatoes and fragrant basil. You can also use boiled corn, but with baked it turns out tastier and more fragrant.

4 cobs
Ground paprika
1 tbsp
Olive oil
4 tbsp
Green onion, finely chopped
3 pcs.
Cherry tomatoes, cut in half
300 g
Ricotta cheese, diced
¼ tbsp.
1 tsp
Freshly ground black pepper
1/4 tsp
Fresh basil, leaves
½ tbsp.

Cooking method:

Peel, wash and dry the corn cobs. Cover each cob with olive oil, paprika (or other spices to your taste) and wrap in foil. Bake in the oven, preheated to 200 °C, for 25-30 minutes (ten minutes is enough for dairy corn).

When the cobs are cool, cut them into small pieces and put them in a large bowl. Add the green onions, tomatoes and ricotta. Drizzle with olive oil, add salt and pepper to taste, mix gently. Add the basil leaves, drizzle with oil again and serve.


Salad with fresh cucumber, watermelon and strawberries

An original combination of summer fruits and fresh cucumber is a refreshing option for a summer dinner.

Watermelon pulp
400 g
300 g
Fresh cucumber (large)
1 pc.
Feta cheese
1 cup
Mint leaves are fresh
10-15 pcs.

For refueling:
Olive oil
4 tbsp
Lemon juice
1 tsp


Cooking method:

Cut the pulp of the watermelon and cucumber into cubes, and the strawberry into slices. Mash the feta cheese with a fork.

Put the watermelon, cucumber and strawberries in a large bowl. Add mint leaves and feta.

In a small bowl, mix the olive oil and lemon juice. Sprinkle the salad dressing and mix gently.

Cool the salad in the refrigerator for 20 minutes and serve.