Dutch Community

powered by Holland at Home

3 Deliciously Dutch Summer Salads

No one likes to spend too long in the kitchen on fleeting warm summer days – these deliciously light and refreshing, Dutch-inspired salad recipes each require a minimum of preparation and serve 2 hungry people.

Dutch summer salad

Spinaziesalade met gegrilde groenten (spinach salad with grilled vegetables) 


300 grams of spinach leaves
1 red pepper
1 green pepper
1 yellow pepper
1 red onion
½ a courgette
1 clove of garlic
3 tbsp. of pumpkin seeds
4 tbsp. of olive oil
2 tbsp. of lemon juice
1 tsp. of mustard
Salt and pepper


First preheat your grill. Meanwhile cut the peppers and red onion into chunks and finely slice both the courgette and garlic. Place these onto a baking tray, drizzle with approx. 2 tablespoons of olive oil, and then grill for about 10 minutes until soft but not burnt. Next rinse the spinach leaves, drain and place into a large salad bowl. Now pop the pumpkin seeds into a small non-stick frying pan and gently toast until golden brown. Allow the grilled vegetables and toasted pumpkin seeds to cool before stirring into the spinach. Finally, prepare a dressing using 2 tablespoons of olive oil, lemon juice, mustard, salt and pepper, and splash generously over the salad. Serve with fresh baguette.

Rijstsalade met peultjes en hennepzaad (Rice salad with mangetout and hemp seeds)


200 grams of brown rice
100 ml of orange juice
200 grams of mangetout
5 tbsp. of hemp seeds
75 grams of almonds
1 bunch of coriander
2 spring onions
Olive oil, salt and pepper


First prepare the rice according to instructions on the packaging, before draining and leaving to cool. Meanwhile soak the hemp seeds in lukewarm water. Wash the mangetout, cook for two minutes and leave to cool. Next chop the almonds, coarsely chop the coriander, slice the spring onions, and stir these, together with the orange juice, soaked hemp seeds and mangetout, into the rice. Season to taste with salt and pepper, splash over some olive oil, and serve immediately with a fresh green salad.

Hollandse boerenkoolsalade (Dutch kale salad)


¼ of a kale cabbage
¼ of a red cabbage
1 carrot
1 avocado
½ cup of cherry tomatoes
2 tbsp. of olive oil
50 ml of orange juice
1 tbsp. of vinegar
Salt and pepper


Finely slice the kale and red cabbage, grate the carrot, and cut the avocado into slices or cubes. Place all of the vegetables into a large salad bowl and dress with a vinaigrette made from olive oil, orange juice and vinegar. Season with salt and pepper and serve with fresh baguette.

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: