Summer salad with amaranth

In summer, when the heat can quite literally kill your appetite, your body still needs sources of energy and strength. That’s where light, fresh summer salads come in — they’re easy to digest, don’t feel heavy in the stomach, and are packed with vitamins, minerals, and other beneficial nutrients. Best of all, you’ll never get tired of them — because the combinations of ingredients and dressings are practically endless.

One excellent option is this summer salad with amaranth — a simple yet delicious and satisfying dish that will keep you full and energized, even if you’re on a diet or trying to lose weight. The secret lies in amaranth grains — a superfood rich in fiber, vitamins A, C, D, E, K, PP, B-group, and essential minerals like selenium, copper, and iodine. It also contains omega-3, -6, and -9 fatty acids, which support metabolism and help reduce visceral fat (the dangerous fat around internal organs).

Regular consumption of amaranth promotes healthy digestion, lowers bad cholesterol levels, and helps regulate blood sugar. Thanks to the high content of B vitamins and omega-3s, it also supports the nervous and cardiovascular systems.

CraftOil, a trusted producer of natural, cold-pressed oils and eco-friendly products, offers a wide selection of healthy ingredients — including fresh, high-quality amaranth seeds. Certified for quality and packaged in paper kraft bags only after you place an order, our grains are stored under optimal conditions to preserve freshness.

CraftOil amaranth is perfect not only for salads but also for cold-pressing oil that can be used for both culinary and cosmetic purposes.

Visit our website — we promise you’ll find products you’ll fall in love with.

Ingredients for amaranth summer salad

For prepare salad you need:

• 50 g amaranth seeds;
• 100 g cherry tomatoes (or plum tomatoes);
• 5–6 leaves of spinach (or other leafy greens);
• 2 cloves of garlic;
• 2 tsp olive oil (or any salad oil of your choice);
• Juice of ½ lemon;
• ½ tsp salt;
• A pinch of ground black pepper;

Step-by-step instructions

Place a piece of cheesecloth in a sieve or colander, pour in the amaranth, and rinse it thoroughly under running water. Boil the amaranth in water for about 15 minutes over medium heat. Rinse again with water and let it cool.

Meanwhile, prep the vegetables. Wash and halve the cherry tomatoes. If using plum tomatoes, cut them into wedges. Peel and finely chop or press the garlic. Rinse the spinach leaves, pat dry with a kitchen towel, and roughly chop. Wash the lemon, scald with boiling water, cut in half, and squeeze the juice from one half.

To assemble the salad. In a large bowl, combine the cooled amaranth, tomatoes, spinach, and garlic. Season with salt and pepper. Drizzle with lemon juice and olive oil (or cold-pressed flaxseed, camelina, or other salad oil). Mix gently and serve immediately.

Tips:

Instead of olive oil, try using other healthy salad oils like flaxseed or camelina oil — both available from CraftOil. You can also explore our «Gourmet salad» set — a hand-picked selection of oils ideal for health-conscious cooking.