4 summer salads that you can prepare with Thermomix

4 summer salads that you can prepare with Thermomix

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We teach you to prepare four different salads, healthy and nutritious for the summer, using Themomix.



- 125 g of fresh mozzarella (1 ball) drained
- 170-180 g of fresh baby spinach
- 1 peeled cucumber (180-200 g)
- 4 fresh plums cut into quarters (boneless)
- 1 peeled tomato, seeded and chopped
- 1 teaspoon salt
- 30 g of extra virgin olive oil
- 80-100 g of peeled ripe mango, in pieces
- 1 teaspoon of mustard
- 1 splash of cider vinegar
- 1 tablespoon roasted sesame seeds

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Put the mozzarella in the glass and chop 4 sec / vel 4. Remove to a bowl and reserve.

Pour the spinach in a large bowl. With a vegetable peeler, cut the cucumber into thin slices and place them on the spinach. Spread the plums, reserved mozzarella and tomato on top, and sprinkle with ½ teaspoon of salt.

Put the oil in the glass, mango, mustard, vinegar and ½ teaspoon of salt. Crush 15 sec / vel 5. Pour the vinaigrette over the salad, sprinkle with the sesame seeds and serve.



- 400 g of cooked lentils (canned), washed and drained
- 1 sliced ​​avocado
- 1 splash of lemon juice
- 100 g of fresh bean sprouts
- 50 g of alfalfa sprouts
- 200 g of red onion in quarters
- 20 g of Dijon mustard
- 1 teaspoon of sugar
- 4-6 sprigs of fresh coriander (leaves only)
- 25 g of vinegar
- 80 g of extra virgin olive oil
- 1 teaspoon salt

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Put the lentils in the salad bowl along with the avocado sprinkled with lemon juice and bean sprouts and alfalfa.

Pour the onion into the glass, mustard, sugar, cilantro, vinegar, oil and salt. Chop 4 sec / vel 4. Pour the vinaigrette into the salad bowl and serve immediately.



- 1½ teaspoons salt
- 1 cooked beet (in 2 cm dice)
- 150 g of olive oil
- 800 g of water
- 300 g of round grain rice
- 2 cloves of garlic
- 200 g of gulas
- 30 g of vinegar
- 1 cooked beet (diced 2 cm)
- 10-12 cherry tomatoes
- 2-3 sprigs of fresh parsley (leaves and part of the stem) chopped by hand
- 100-120 g of mozzarellas mini

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Pour 1 cooked beet into the glass, 50 g of oil, water and 1 teaspoon of salt. Enter the basket with the rice and program 18 min / 100 ° C / vel 4.

With the notch of the spatula, extract the basket and rinse the rice under running water to cool it. Empty the glass.

Put 100 g of oil and garlic in the glass. Chop 2 sec / vel 7 and sauté 5 min / 120 ° C.

Add the glues and saute 3 min / 120 ° C / vel 1. Pour the contents of the glass into the basket placed on a bowl to collect the oil.

Put the oil of the glues in the glass, vinegar and 1 teaspoon of salt. Mix 10 sec / vel 5. 5.

Place the rice in a serving dish. Distribute 1 beet on 2 cm dice, cherry tomatoes and gulas. Water with the glass vinaigrette, sprinkle with parsley, decorate with the mozzarella balls and serve.

Broccoli, pepper and apple salad


- 300-350 g of broccoli corsages
- 200 g of red pepper in pieces
- 1 acid apple in quarters, without seeds and every quarter in two
- 30 g of pine nuts
- 25 g of extra virgin olive oil
- 15 g of vinegar
- ½ teaspoon of sugar
- 2 teaspoons honey
- 1½ teaspoons of Dijon mustard
- 1 teaspoon salt
- 1-2 pinches of ground black pepper

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Put all the ingredients in the glass and chop 6 sec / vel 4. Remove to a salad bowl and serve.

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