3 Perfect Summer Salads

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I first discovered the ""Ose Salat" (Making Salad) blog through its perfect Instagram page, and I quickly became addicted to its aesthetic and brilliant concept.

As a devoted salad lover, I decided I had to meet the person behind this impressive blog and reached out.

I couldn't stand the thought of there being someone so talented that I didn't know yet.

That's how I met Nadav (you can call him the Salad King because he is a masterpiece).

We met a month ago and filmed three videos for three wonderful summer salads featuring seasonal fruits and legumes (or grains) that can serve as a full meal—perfect for serving guests or when you really want to treat yourself.

These are the salads we prepared, along with the nutritional values for each:

Lentil, Pear, and Caramelized Shallot Salad

Nutritional values per serving (200g) out of 4 servings:

• 400 calories
• 10g protein
• 40g carbohydrates
• 24g fat

Melon, Black Bean, and Tarragon Salad

Nutritional values per serving (250g) out of 4 servings:

• 369 calories
• 14g protein
• 36g carbohydrates
• 19g fat

Nectarine, Spelt, and Greens Salad

Nutritional values per serving (200g) out of 4 servings:

• 600 calories
• 9g protein
• 45g carbohydrates
• 20g fat

Nectarine, Spelt, and Greens Salad

Servings 4 servings

Calories 600 kcal

Ingredients

• 1 cup spelt grains uncooked
• 1 nectarine
• 2 cucumbers
• 1/2 bunch cilantro
• 1 stalk green onion
• 1 handful sunflower seeds 17g

For the dressing

• 1/3 cup olive oil
• juice from half a lemon
• 1 tbsp vinegar
• 1 minced garlic clove
• 1/4 tsp coarse salt
• 1/2 tsp black pepper

Instructions

1. Fill a large pot with water, bring to a boil, and cook the spelt grains for about 25 minutes.

2. Remove from heat and drain immediately. Rinse with plenty of cold water to stop the cooking process, drain, and transfer to a mixing bowl.

3. Using a small, sharp knife, slice the nectarine lengthwise (in a circular motion from top to bottom). Hold both sides of the nectarine and twist your hands in opposite directions to separate the parts. Carefully remove the pit with the knife, or slice into quarters and separate. Cut the nectarine into small cubes and add to the bowl.

4. Halve the cucumbers lengthwise, slice into thin strips, and dice into cubes (the same size as the nectarine cubes). Add to the bowl.

5. Separate the cilantro leaves from the stems, chop coarsely, and add to the bowl.

6. Thinly slice all parts of the green onion and add to the salad.

7. Add the sunflower seeds and all the dressing ingredients. Mix well and transfer to a serving dish.