6 simple and healthy summer recipes

1. Salmon toasts with yoghurt dressing 

Ingredients: 

• 4 slices of wholemeal bread
• 200 g smoked salmon
• ½ red onion
• Dill

For the dressing:

• 1 pot of Greek yoghurt
• ½ lemon
• ½ tbsp. extra virgin olive oil
• Chives to taste
• Black pepper
• Salt

Method:

1. Mix all the ingredients for the dressing in a bowl until smooth.
2. Toast the slices of bread.
3. Spread the dressing on the toast.
4. Place the salmon on top.
5. Cut the onion into rings and place them on the salmon.
6. Sprinkle a little dill on top to finish.

2. Spinach and mango salad

Ingredients:

• 150 g spinach
• 1 mango
• 1 small red onion
• A handful of roasted hazelnuts

For the dressing:

• 2 tbsp. extra virgin olive oil
• 1½ tbsp. cider vinegar
• 1 tbsp. Dijon mustard
• A squeeze of lemon
• Black pepper
• Salt

Method:

1. Wash the spinach and dry well. With the IKEA TOKIG salad spinner, it'll be dry in a jiffy. Plus, you can get more use out of it by using it as a serving bowl.
2. Wash, peel and cube the mango.
3. Cut the onion into long, thin strips.
4. Put all the ingredients into a serving bowl and place to one side.
5. Make the dressing by using a spoon to blend all the ingredients in a bowl, ensuring that they are mixed well together.
6. Pour the dressing over the salad and serve.

3. Chilled vegetable soup

Ingredients:

• 2 courgettes
• 200 g peas
• 1 spring onion
• 500 ml vegetable stock
• 125 g natural yoghurt
• Extra virgin olive oil
• Black pepper
• Salt

Method:

1. Chop the spring onion and cut the courgettes into cubes, without peeling them.
2. Add a splash of olive oil to a pan and sauté the spring onion, courgette and peas over medium heat.
3. Add the vegetable stock and cook for a few minutes.
4. Add the yoghurt and season with salt and pepper to taste.
5. Mix everything in the blender until smooth.
6. When the mixture has cooled down, store it in the fridge for an hour or two and serve cold.

4. Vegetable couscous

Ingredients:

• 500 g couscous (wheat semolina)
• 2 carrots
• 2 tomatoes
• 1 cucumber
• 1 spring onion
• Extra virgin olive oil
• Juice of ½ lemon
• Black pepper 
• Salt

Method: 

1. Cook the couscous according to the directions on the label. 
2. In the meantime, wash and peel the vegetables. If you use a STÄM peeler, it will be much easier, especially for the carrots or cucumber. 
3. Chop all the vegetables into small cubes. 
4. When the couscous is ready, put it in a large bowl and add the vegetables.
5. Finish with a drizzle of extra virgin olive oil, a squeeze of lemon, and salt and pepper to taste. 

5. Homemade fruit ice lollies

Ingredients:

• 15 strawberries
• 1 ripe banana
• 2 or 3 oranges

Method: 

1. Squeeze the oranges until you get about 120 ml of juice.
2. Wash and chop the strawberries. 
3. Peel and chop the banana. 
4. Place all the fruit and the juice into a blender or food processor.
5. Blend until consistently smooth.
6. Pour the mixture into the ice lolly maker and freeze for 6–8 hours.

6. Watermelon pizza

Ingredients:

• 1 large watermelon slice
• 2 pots of natural yoghurt
• 1 kiwi
• 6 strawberries
• A handful of blueberries

Method: 

1. Cut a slice of watermelon from the centre.
2. Spread the natural yoghurt on the watermelon.
3. Peel and dice the kiwi.
4. Wash the strawberries and cut them into slices.
5. Wash the blueberries.
6. Place all the fruit on the watermelon creating a beautiful and colourful pattern.
7. Cut it into slices as if it were a pizza. 

Which of these summer recipes did you like the most? As mentioned at the beginning, if you make any of these recipes for another day or you have leftovers, remember to store them in glass containers and keep them in the fridge until you fancy polishing them off. This way, they will stay as delicious as when you made them and you won't need to throw anything away.

Here is another article with some tips on how to make food keep for longer. Take note!