Salads To Take To The Beach Or Picnic

Salads To Take To The Beach Or Picnic

The goal of summer is to have fun, relax, enjoy family and friends and charge batteries on the beach, the mountain, by boat, etc. Making your diet online to lose weight with your leisure time does not have to be a problem. When you organize your meals to spend the day at the beach, river, mountai, it is important to remember that you must make 5 meals and hydrate properly. To help you, today we propose you 5 ideas of salads to take to the beach or picnic, we recommend that you take the dressing to part and add it at the time of eating. The ingredients are for 4 people. Try them and you will see that they are practical and tasty.

Salads to take to the beach

Watermelon and avocado salad


  • 100 g of arugula or watercress
  • ¼ of watermelon
  • ½ avocado
  • ¼ shallot on strips
  • 200 g cooked rice
  • For the vinaigrette :
  • 1 lime
  • 1/4 green pepper (can be one of standard)
  • 9 cuch. extra virgin olive oil and salt.

Preparation :

Cook the rice, cut the watermelon into cubes, the onion and the shallot into thin strips. Arrange the ingredients in a take-away container and add the vinaigrette with the finely chopped pepper.

Salad of wild rice with soybean sprouts


  • 200 g of wild rice
  • A variety of lettuce leaves
  • 100 g tomatoes
  • 2 conference pears
  • 100 g fresh bean sprouts
  • 8 cuch. extra virgin olive oil
  • 4 cuch. lemon juice
  • a pinch of salt and parsley

Salads To Take To The Beach Or PicnicPreparation :

Cook the previously washed wild rice in salted water for 25 minutes. Drain the rice, spread lightly with olive oil and let cool. Wash the tomatoes and cut them into segments. Wash the bean sprouts, peel and cut the pear in cubes. Prepare the vinaigrette with a little oil, lemon juice and salt. Mix until emulsified. Prepare a base of mixed lettuce, drained and chopped. On top, put the wild rice and the other ingredients. Dress and let stand about 20 minutes.

Pea salad with apple and raspberry vinaigrette


  • 200 g of frozen peas
  • 1 zucchini
  • 1 clove garlic
  • A variety of lettuce leaves
  • Apple and raspberry vinaigrette:
  • 4 cuch. extra virgin olive oil
  • 2 cuch. Apple vinager
  • ½ golden apple
  • 8 raspberries
  • a pinch of salt


Cook the peas with a pinch of salt for 10 minutes. Refresh them in a bowl, with water and ice, 5 minutes and drain them. Wash and cut zucchini into taquitos. Sauté in a pan with some cuch. of olive oil, a clove of garlic and zucchini, leaving it “al dente”. At the last moment add the peas to the sautéed. Assemble a base of lettuce leaves; on them arrange the peas and zucchini. Make vinaigrette with the vinegar, olive oil, a little salt and the pieces of apple and raspberries, stirring carefully so that the raspberries do not break.

Salads To Take To The Beach Or PicnicSalad of couscous, chickpeas and carrot ties


  • 200 g of couscous
  • 100 g chickpeas
  • 500 ml vegetable broth
  • 2 carrots
  • Saffron strands dissolved in 1 spoon of boiling water

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For the dressing:

  • 10 almonds in sheets
  • 2 cuch. of extra virgin olive oil
  • 1/2 lemon
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • Some fresh mint leaves

Preparation :

Cook the chickpeas, when they are, cut the boil with cold water and reserve. Cook the couscous in a pot with the vegetable broth, saffron and water. Bring to a boil and then let stand covered for 5 minutes. Cut the carrots finely into loops with the help of a pelapatatas. .

A touch that is great for these salads to take to the beach is to toast some spices with olive oil and incorporate almonds and lemon juice. Add the dressing to the salad and decorate with fresh mint leaves. It should be left to marinate 20 minutes in the fridge.

Salads To Take To The Beach Or PicnicPasta salad with honey vinaigrette


  • A base of varied green leaves,
  • 200 g of cooked colored pasta
  • 12 cherry tomatoes
  • 200 g mushrooms


  • 1 lemon
  • 1 cuch. of honey
  • 1 cuch. of Dijon mustard
  • 6 cuch. extra virgin olive oil
  • 1 teaspoon of poppy seeds
  • salt and pepper.

Salads To Take To The Beach Or PicnicPreparation:

Mix the lemon juice, mustard, honey, oil, salt and pepper. Place the salad on a take-away container, dress with the vinaigrette and sprinkle with the poppy seeds.

These salads to take to the beach or picnic, are suitable for the induction phase, if you are doing our diet online to lose weight and you are already in the Coher phase remember to add some protein to your food (tuna, smoked salmon, egg, crab sticks, ham or turkey taquitos or fresh cheese …).

If you have doubts about the proportions of these salads to take to the beach, leave us a comment and our Online Nutritionists will help you.

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