Delicious Cold Salads to Enjoy During Summer

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© iStock / Getty Images Plus / Francisco Javier Miranda Cerro

Tuna and Bell Pepper Salad

This traditional salad is prepared with turnips instead of potatoes, a surprisingly delicious combination with the tuna, stuffed olives, and delicious homemade dressing. 

Ingredients (for 4 people):

• 4 medium turnips
• 1 jar of cooked carrots and peas
• 20 olives stuffed with anchovies
• 1 1/4 cups of canned tuna
• 3 eggs
• 1 small zucchini
• 1 dash of olive oil
• 1 dash of vinegar
• Salt and pepper (for seasoning)
• Canned red peppers (for garnish)

Instructions:

1. Peel the turnips and cut into cubes. Heat up a pan of water, and when it starts to boil, add the turnips. Cook for 20 mins. until they're soft. Strain and allow to cool.
   
2. In a seperate pot, heat up water again. Peel and chop the zucchini, and when the water has reached boiling point, add it in. You can also add the eggs to the water to boil.The egg will take 9 mins. while the zucchini will take 15 mins.
3. Once the zucchini is soft, place in a blender with a splash of the cooking water. Peel and slice the done eggs, and add to the blender with a dash of olive oil and a dashof vinegar.
4. Blend for 1 min. and add a splash of olive oil depending on the texture you want to achieve.
5. Once it's creamy, transfer to a large salad bowl.
6. Season the dressing with salt and pepper, and add the carrots and peas. Crumble the tuna into it with your fingers, and mix well. 
7. Add the turnips, mix again, and season. Garnish with the oliver and red peppers. Refrigerate half an hour before serving.
8. Enjoy!