Cucumber, stuffed with water, is without doubt one of the lowest calorie summer season greens with solely 13.2 kcal / 100g! Finely sliced into slices, or detailed into sticks to dip in a cottage cheese sauce, it’s ultimate if you need to cool off and lighten your plate. It is usually good within the pickles model, to arrange prematurely, and to slide right into a salad or a sandwich.
With 14.6 kcal / 100g, lettuce is a summer season salad, in excessive season in August, which adapts to many flavors. With marinated or smoked fish, chilly meats, cheese, grated uncooked greens, berries, and even grilled meat, you possibly can eat all of it summer season with out hesitation.
Zucchini is a part of the cucurbit household, like pumpkin, cucumber or butternut squash, which is in peak season in August. With 16.5 kcal / 100g, it’s ultra-light and simple to arrange. In tagliatelle, tian, tart, ratatouille, or just grated, it solely requires a light-weight seasoning (lemon juice + olive oil = perfection) to provide the perfect of itself.
@ Nathalie Carnet
Queen of summer season, the tomato is undoubtedly THE vegetable to incorporate on the menu! With 18.four kcal / 100g, it may be eaten uncooked in addition to cooked, stuffed, or plain. Whether or not it’s spherical, lengthy, cherry, beef coronary heart, pineapple, or black, the tomato, we decline all of it the way in which till the top of its season.
On the peak of the season in August, peppers are one of many lowest calorie greens, particularly inexperienced which comprises solely 19.6 kcal / 100g. Merely sliced in a salad to convey crunchy, roasted within the oven, or stuffed in a veggie or charcutière model, it is easy, the pepper is in every single place.
The inexperienced bean
In excessive season in August, inexperienced beans are a summer season delight that we might be improper to overlook. Barely extra caloric than its comrades with 30.1 kcal / 100g, they’re good in a veggie salad with mozzarella and a easy French dressing, than with grilled meat or fish on the barbecue.
© Jérôme Bilic