When it comes to preparing healthy dishes, we tend to think of appliances such as the oven or the air fryer. However, the recipes we are going to share with you are very simple to make and do not require the use of any of these appliances.
These are light, easy and quick to prepare options, ideal to accompany our dinners or lunches. In addition to being healthy dishes with Andalusian roots, they allow us to take advantage of seasonal products, thus contributing to our economy.
Taking advantage of seasonal foods
When mentioning Andalusian gastronomy, many may think of gazpacho or salmorejo. However, although it may remind them of them, it has no relation whatsoever. In this case, we are not dealing with a soup or cold cream, but rather a cod and orange salad that is as delicious as it is nutritious and simple to make. To bring it to the table we only need three basic ingredients: oranges or tangerines, cod (preferably flaked) and eggs.
This dish is also a traditional Easter recipe and has a name that can be confusing: salmorejo de Iznájar. With this preparation, we not only enjoy a typical Andalusian dish, but also take advantage of winter fruits before giving way to spring and summer fruits, such as oranges and tangerines.
Of Islamic influence, the salmorejo of Iznájar has its origins in the town that gives it its name. Related to mazamorra, in its beginnings it was made with guasintonas oranges and was prepared the day before to be taken to the fields the following day.
To make it, all you need is cod that is clean, desalted and ready to eat. All that is needed is to boil the eggs that we want to add to the salad, peel and chop the oranges, and dress everything with a good olive oil. If we want to enrich the dish, we can add optional ingredients such as olives, spring onions or fig bread, a traditional product of the area that provided extra energy to the workers.
Not only is it an excellent choice for dinner, but we can also prepare it in advance and serve it the next day. This way, the ingredients macerate and blend better, allowing us to enjoy all their flavor the next day.
Another healthy dish
But this is not the only simple recipe that allows us to take advantage of seasonal foods and products that we may already have at home. Another unusual salad, also originating from the south of the peninsula, is the remojón granadino.
Similar to the salmorejo from Iznájar, it shares some of the same ingredients and, in Granada, it is usually served during the months of February and March as a starter, accompanying the hearty dish of Olla de San Antón, a traditional recipe that makes use of the leftovers from the slaughter of the pig.
Remojón granadino is a fresh, traditional salad made with simple ingredients, resulting in a light and very refreshing dish. Although its composition may vary according to the area or personal tastes, its base includes orange, cod, hard-boiled egg, onion and black olives, as well as extra virgin olive oil, vinegar and salt.
To prepare it, first peel the oranges, making sure to completely remove the white part. Remove the segments without membranes and place them in a bowl. Season with two tablespoons of olive oil and one of sherry vinegar, mixing gently so that the flavors blend well.
Cut the scallion into thin strips and the olives into halves. Separately, blanch the cod in boiling water for one minute and let it cool before handling.
To plate up, distribute all the ingredients in a bowl in a balanced way, ensuring an attractive presentation. As a final touch, add olives or chopped hard-boiled egg for more texture and flavor.
It is recommended to let the salad rest in the refrigerator for at least 30 minutes before serving, allowing the flavors to settle and the dish to be enjoyed well chilled.
