Healthy Summer Dishes: 4 Light and Original Recipes with Our Organic Infusions and Broths

#RECETTES

Summer is the perfect season to indulge in fresh, colorful dishes full of natural flavors. What if your summer recipes also became...healthier and more original, simply by adding a touchinfusionOrof organic Chic des Plantes broth!?

Discover ourvegetable and summer recipe ideas, imagined by enthusiasts, to combine pleasure, lightness and benefits. These creations, without added flavors and 100% organic, put ourbrothsAndgastronomic infusions.

Also explore all our summer recipes:aperitifsAndhealthy dessertsas well as ouriced teas and granitas!

Summer salad with Pousse Délice infusion

Ingredients :

- 1 sachet of organic infusionDelightful Shoot
- 3 hearts of sucrine
- 250 g of cottage cheese
- 1 pomegranate
- 1 avocado
- 2 tablespoons of cashew nuts
- Fresh coriander
- Olive oil
- Salt and pepper

Preparation :

1. Cut the lettuce hearts into quarters and arrange them on a plate.
2. Add small spoonfuls of cottage cheese.
3. Cut the pomegranate, collect the seeds and juice, sprinkle over the salad.
4. Cut the avocado into strips and spread over the lettuce.
5. Crush the cashew nuts and sprinkle.
6. Open the bag ofDelightful Shootand sprinkle the plants over the cottage cheese.
7. Strip the coriander leaves, drizzle with olive oil, season with salt and pepper and serve chilled.

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Bulgur radish and parsley in organic broth Le Sud

By @cookingout

Ingredients :

- 1 sachet of organic brothThe South
- 1 cup of crushed precooked bulgur
- 1 tablespoon of olive oil
- 1/2 bunch of parsley
- Tops of 2 or 3 spring onions
- 1 large red radish
- A few borage flowers

Preparation :

1. Bring water to a boil.
2. Brown the onion tops in olive oil.
3. Add the bulgur and chopped parsley.
4. Pour in a cup of boiling water and the organic broth sachetThe South.
5. Cook over low heat for 10 minutes until the water is absorbed.
6. Grate the red radish over the dish.
7. Decorate with edible flowers.

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Barley, watermelon and spinach salad with Super Green organic broth

By @justunfrenchie

Ingredients :

- 50 g of barley
- 1 handful of hazelnuts
- 1 handful of spinach shoots
- 1/2 zucchini
- 1/2 melon
- 100 g of watermelon
- 1/2 pomegranate
- 60 g of halloumi
- 3 sprigs of coriander
- 1 small carrot
- Some raspberries
- 1/2 red onion
- Olive oil
- Ground cumin
- Salt and pepper

For the sauce:
- 1 sachet of organic brothSuper Green
- 2 tablespoons of toasted cashew oil
- Juice of 1/2 lemon
- 1 tablespoon of cider vinegar
- 1 tablespoon of raspberry vinegar
- Salt and pepper

Preparation :

1. Cook the barley for 45 minutes with the broth sachet.Super Green, then drain.
2. Prepare vegetables and fruits (wash, cut, form into balls).
3. Grill the zucchini seasoned with cumin, salt and pepper.
4. Deseed the pomegranate and chop the hazelnuts.
5. Brown the halloumi in a pan.
6. Mix the cooled barley with the hazelnuts.
7. Prepare the sauce and mix with the barley.
8. Arrange all the ingredients nicely, sprinkle with coriander and serve chilled.

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Cucumber, avocado and goat cheese gazpacho with Super Green organic broth

Ingredients :

- 1 small cup of organic brothSuper Green
- 1 cucumber
- 1 ripe avocado
- 2 tablespoons of lemon juice
- 1 large pinch of sea salt
- Fresh herbs (coriander, parsley, basil, etc.)
- Optional: fresh goat cheese

Preparation :

1. Infuse the organic broth sachetSuper Greenin lukewarm water for 8 to 10 minutes.
2. Peel and seed the cucumber.
3. Mix cucumber, avocado, lemon juice, broth, salt and herbs.
4. Serve chilled with fresh goat cheese if desired.

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