It is time for days at the beach, to relax, regenerating baths and lunches under the umbrella, tasty but light to taste. Organizing the lunch break at the beach in a balanced way to satiate yourself with taste and return to the water without weighing yourself down is not impossible. In addition to the classic sandwiches with cold cuts and cheeses (very practical, but not always indicated!), There are various ways to make the meal cheerful, coloring the plate and transporting the dishes in comfort. Just a large one cool bag to keep everything fresh, water bottles with plenty of water to hydrate, a little home preparation (but don't overdo it!) and the desire to spend a day together at the sea.
Pasta and rice salads: good and balanced
Choosing a substantial and nutritious single dish, in which there is a balance between proteins and carbohydrates with a good dose of vitamins, is always a winning idea. The pasta salads and of rice cold respond perfectly to this need. They are easy to cook and can be seasoned at will with grilled or pickled vegetables, diced ham, tuna in brine, hard-boiled eggs, cherry tomatoes, mozzarella, or for those who do not want to opt for animal proteins, you can think about dressing the rice or pasta with legumes such as peas (or chickpeas). The extra idea? Mix in the cold dish fruits and vegetables, digging a small melon and serving the rice or pasta salad inside. The pulp of the melon freshly dug to dice will serve to enrich the salad and also the problem of the crockery will be solved in a very "green" way.
Summer Evergreen
You say lunch on the beach and immediately you think of two great classics of holiday menus, fresh, nutritious and perfect even under the umbrella if properly stored in the fridge bag. I'm the Ham and melon, to be prepared by already cutting the ham into strips and the melon into cubes (or in any case already eliminating the inedible parts at home), and the Caprese, with cherry tomatoes and sliced mozzarella, seasoned with fresh basil or a sprinkle of oregano. Both to be enjoyed with a little fresh bread or breadsticks to complete the lunch.
Gògò salads
Space for imagination even with salads: an airtight container is enough to bring them to the beach in all their freshness! The only foresight is season them at the moment, to keep them crispy. There are convenient sachets of oil and disposable rooms perfect for the beach, or unbreakable bottles that are easy to carry. What to put in salads? Let yourself be guided by the taste is the watchword: lettuce, rocket, cherry tomatoes, julienne peppers and carrots, or olives, Greek feta, tuna, croutons … To make it energetic and fill up with antioxidants to protect yourself from the sun, add a handful of sunflower seeds or some wot and lunch will be complete with just one dish.
Fruit: fresh, sweet, cheerful!
At a beach lunch you can't miss the fruit! Rich in vitamins is water, perfect for moisturizing and satisfying the desire for dessert even under the umbrella, allied also with a perfect and prolonged tan. You can opt for the classic slice of watermelon, very comfortable if already cut into triangular segments, or picking them out in one mixed fruit salad, to be enriched eventually with white yogurt added at the time. To entertain even the youngest, you can prepare the "skewer" size salad: watermelon, melon, pineapple and grapes on the toothpick are stuck and you can enjoy, perhaps with your feet in the water …
Eva Perasso
August 2017
updated in August 2019 by Claudia Minnella
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