Warm Salads: Perfect for Autumn and Winter
Salads are a staple of daily diets, especially during summer when most are made with raw ingredients and served cold. However, as temperatures begin to drop, you can still enjoy salads by incorporating warm variations. These delicious and colorful options are perfect for accompanying meat and fish dishes. Today, from...
Ingredients
Warm Rice and Cod Salad
rice, cooked al dente200g
desalted and cooked cod400g
peas (canned)100g
sweetcorn kernels (canned)100g
carrot cooked and cut into sticks2
garlic2clove
sweet paprika1tbsp
olive oil
salt
pepper
chopped parsley1tsp
Warm Lentil and Shrimp Salad
cooked lentils200g
shrimp8- garlic4clove
asparagus tips8- carrot peeled and cut into thin julienne strips2
- chopped parsley1tsp
flour75g
water, as needed
apple cider vinegar4tbsp- olive oil
- salt
- pepper
Nutrition (per serving)
Calories
266.4kcal (13.32%)
Protein
24.4g (48.7%)
Carbs
44.5g (16.16%)
Sugars
1.7g (3.46%)
Healthy Fat
1.0g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
How to make Warm Salads: Perfect for Autumn and Winter
Warm Rice and Cod Salad
- Step 1
In a bowl, place the cooked cod, shredded, and cover it with olive oil and sweet paprika. Set aside.
- Step 2
Heat two tablespoons of olive oil in a skillet and sauté the two whole garlic cloves. Add the cooked rice and sauté for a couple of minutes.
- Step 3
Add the sweetcorn kernels, carrots, and peas. Mix well and cook for one more minute. Remove from heat and season with salt, pepper, and chopped parsley. Set aside.
- Step 4
On a serving dish, layer the rice first, followed by the peas, sweetcorn, carrots, and finally the cod. Drizzle with a bit of lemon juice and the paprika-infused oil from the marinade.
Warm Lentil and Shrimp Salad
- Step 1
Chop the asparagus tips and garlic, then mix them with the warm lentils. Add the julienned carrots and set aside.
- Step 2
In a bowl, mix olive oil, salt, and apple cider vinegar.
- Step 3
Peel the shrimp and slice them lengthwise in half.
- Step 4
Combine the flour with cold water to create a batter. Dip the shrimp into the batter and fry them in a skillet with plenty of hot oil. Remove and place them on paper towels to drain excess oil.
- Step 5
Season the lentil salad with the oil, salt, and vinegar mixture.
- Step 6
Serve the salad topped with the shrimp and drizzle everything with a bit more olive oil and freshly ground pepper.
Nutrition (per serving)
Nutrition (per serving)
Calories
266.4kcal (13.32%)
Protein
24.4g (48.7%)
Carbs
44.5g (16.16%)
Sugars
1.7g (3.46%)
Healthy Fat
1.0g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For the cod salad, ensure the cod is properly desalted by soaking it in water for at least 24 hours, changing the water several times.
Use fresh shrimp for the lentil salad to enhance the flavor and texture.
You can substitute canned peas and sweetcorn with fresh ones for a more vibrant taste.
For a spicier kick, add a pinch of chili flakes to the paprika-infused oil in the cod salad.
Serve the salads immediately after preparation to enjoy their warmth and freshness.
FAQS
Can I use frozen cod instead of desalted cod?
Yes, you can use frozen cod, but make sure to thaw it completely and season it well to compensate for the lack of natural saltiness.
What can I use as a substitute for shrimp in the lentil salad?
You can substitute shrimp with grilled chicken, tofu, or even mushrooms for a vegetarian option.
Can I prepare these salads in advance?
It's best to prepare these salads fresh, but you can cook the components like rice, lentils, and vegetables in advance and assemble them just before serving.
How can I make the lentil salad gluten-free?
Replace the flour used for the shrimp batter with a gluten-free alternative like rice flour or chickpea flour.
What type of rice works best for the cod salad?
Long-grain rice or basmati rice works best as they hold their shape and texture well when cooked al dente.
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