Three Salad Recipes with Meat and Fish

· 27th January 2019
Salads are mainly composed of fruits and vegetables such as lettuce or tomatoes. They are satisfying and have a low caloric content due to the amount of water they contain. Salads are also rich in vitamin C and fiber.

Salads are easy, quick and healthy meals. They are also a great option for when we are in a rush, tired or don’t feel like cooking. When salads are combined with meat or fish, they become complete, healthy and nutritious meals. In this article, we’ll share a few salad recipes that include meat and fish and make great lunches and dinners.

Adding meat or fish to our salads creates a complete dish. Both meat and fish are rich in proteins and healthy fats, therefore they make the perfect complement to any salad. It’s important to cook proteins in a healthy way to make sure that the salad only contains healthy fats.

Pickled quail salad

Ingredients:

  • Roman lettuce
  • 10 cherry tomatoes
  • Fresh Cheese
  • Six nuts
  • Half a quail per serving
  • Balsamic vinegar
  • Extra virgin olive oil
  • Salt
Quail Salad

Preparation:

Start by deboning the quail. You can either remove the bones yourself or buy boneless quail from the store. After removing the bones, cut the meat into small strips.

Wash the lettuce, cut it into pieces and place it on a plate. It’s important to prepare a lot of lettuce since it will be the base of the salad. Then, wash the tomatoes and cut them in half. Place the tomatoes on top of the lettuce to form a circle around the plate.

Add the nuts and spread them out so that they are evenly distributed throughout the salad. Finally, place the quail strips in the center of the plate to form a small pile.

Once the salad is made, all you need to do is prepare the dressing. The dressing’s base can be made with the oil that comes with the quail. Add a little vinegar and a pinch of salt. If you feel as if the dressing does not have enough oil, feel free to add a little more.

Smoked salmon salad

Ingredients:

  • Baby spinach
  • Avocado
  • Smoked salmon
  • 1 cucumber
  • Cherry tomatoes
  • Chia seeds
  • Mustard
  • Half a lemon
Salmon salad

Preparation:

Start by peeling the cucumber and cutting it into small, semi-circles. Place the chopped cucumber in a strainer and add a little salt.

Next, wash the baby spinach and place it on a plate. Make sure you spread the spinach around in order to make a “bed” on which to place the other ingredients. Then, place the cucumbers on the spinach, don’t forget to wash off the salt. Cut the cherry tomatoes and avocado in half and place the two ingredients on the plate.

Finally, add the smoked salmon. You can place it on the plate any way you like. You can either keep it whole or cut it into small pieces in order to make it easier to eat.

In order to make the seasoning, squeeze the juice from half a lemon, and then add a little mustard to it. Pour the mixture over the salad and to finish off, sprinkle the chia seeds generously. These salad recipes with meat are great recipes for the holidays or for when you want to create something different from conventional salads.

Anchovies and hard-boiled egg salad

Ingredients:

  • A dozen anchovies
  • Lettuce
  • Black olives
  • 1 hard boiled egg
  • 1 tomato
  • Honey vinegar
Boiled egg salad

Preparation:

Wash the lettuce and cut it into pieces. Let it soak for a while in some water in order to clean it properly. Next, place the lettuce on the plate. Cut the tomato and hard-boiled egg into segments and place the two ingredients over the lettuce. Then slice the black olives and spread them evenly across the salad.

Place the anchovy strips carefully on top of the salad. A nice way to present them is by rolling them up. In order to make the dressing, use the oil from the can of anchovies and mix it with a little honey vinegar. One spoonful is usually enough to dress the whole salad.

Keep in mind that you should not add any salt to the salad since anchovies already contain enough salt. For the same reason do not add too many anchovies since their strong flavor may camouflage the other important flavors of the salad.