Two fruit salads that help us to digest the rest of the food much better

Today I want to talk to you about fruits as an important source of vitamins (A, B, C, D and E), antioxidants, minerals (magnesium, potassium, phosphorus, etc.) and fibre. Refreshing and juicy, if we consume them at the beginning of meals, in salads as we propose today, they help us to digest the rest of the food much better, by accelerating the production of gastric juices. Even if they are made up of 80-90% water, this is “organic” water, it means  clean water that is full of trace elements and substances that help us to heal our organism, that is to say, to keep us healthier and better looking.

We hope that the two salad suggestions will get you as excited as we are.

Red fruit salad with avocado vinaigrette

Ingredients (for 4 people):

A handful of baby spinach per person.

– 5 or 6 large strawberries, sliced or quartered.

– 75g raspberries.

– 6 radishes cut into very thin slices (better with the help of a slicer or similar).

– 2 tablespoons of Parmesan  shavings.

– 25g chopped toasted hazelnuts.

– A few coriander leaves.

For the vinaigrette:

– Half a ripe avocado.

– 5 tablespoons of EVOO (Extra virgin olive oil).

– 1 teaspoon of lemon juice.

– 12 teaspoon of Sherry  vinegar.

– Salt and freshly ground pepper.

– A touch of tabasco (opcional).

Preparation:

We place all the clean and drained ingredients in a salad bowl as we like visually. In a mortar we mash up the avocado until a paste is formed, add the rest of the ingredients and mix well. Right at the time of serving we season the salad and finish off by  decorating it with the fresh coriander leaves.

Fruit and goat’s cheese salad with mustard and honey vinaigrette

Ingredients (for 4 people):

– A handful of green shoots per person (I have used arugula, red chard, baby spinach and red battalion, but serve any mix of salad sprouts that you will find in all shopping centres).

– An orange without the skin cut into very thin wedges or small pieces.

– A sliced pear.

– About 75g or so of goat’s cheese.

For vinaigrette:

– 4 tablespoons of EVOO (Extra virgin olive oil).

– 1 tablespoon of Sherry vinegar.

– 1 teaspoon of old-fashioned mustard.

– 1 tablespoon of honey.

– Salt and freshly ground pepper.

– A handful of toasted corn (crunchy snack ones) slightly chopped. It gives it a very interesting crunchy touch. If we decide to add them we should reduce the amount of salt to half of what we like to use (optional) .

Preparation:

We place all the clean and drained ingredients in a salad bowl as we please. In a bowl, combine all the elements of the vinaigrette until well mixed. Right at the time of serving, we season the salad.

* They are easy and very fast to put together. Refreshing, colourful, original and quite frankly delicious! You’ll love them!

Photos and recipe: cocinaDsastre.