Salads & CoRecipes

Nutritious & Colorful Summer Salad

by Micaela Harrasser

This refreshing and nutritious summer salad is easy and quick to make. Perfect for a no-fuss lunch or a tasty side! It has everything you need to keep going for a while: carbs and protein from the whole grain bulgur and cous cous (with 12g and 14g protein/100g, respectively), vitamins & minerals from the veggies and extra fats & flavor from the lovely stracciatella 😉

I also like to make it when I see I have to ‘empty my fridge’ (especially with leftover vegetables).It’s so versatile you can add everything you want: while this version is vegetarian, some tuna, chopped salmon or chicken pieces would look great on it. It can be enjoyed both hot or cold as well (since these days summer seems like a distant memory in NL..). Enjoy!

Nutritious & Colorful Summer Salad

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 50g bulgur (I used whole grain)
  • 50g couscous (I used whole grain spelt)
  • 10 cherry tomatoes quartered
  • 4 tbsp stracciatella
  • 1 medium carrot finely chopped
  • 100g greens of choice (I used bok choi)
  • Basil a few leaves
  • Salt and pepper a generous pinch
  • Extra virgin olive oil
  • 200g mushrooms finely chopped

Instructions

  1. In a pot, boil the bulgur and couscous according to the cooking instructions (I usually add the couscous to the cooking bulgur 5 minutes before ready).
  2. Slice the carrot, mushrooms and greens.
  3. Add them to a heated pan with some olive oil and cook on medium heat, stirring frequently, until ready, about 10 minutes.
  4. Transfer the cooked ingredients to a bowl.
  5. Add the ‘cold’ ingredients (tomatoes, basil and stracciatella), olive oil, salt and pepper and stir very well.
  6. Taste to adjust the seasoning and enjoy!

Notes

Storage: you can keep in the fridge for 3 days.

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