3 lemon recipes: tartare, risotto and mint lemonade

Zesty, fragrant and easy to find all year round, lemon is one of the ingredients we love to add to just about anything. So to make the most of all its flavour, we’re sharing three simple recipes today: a lemon tartare, a lemon quinoa risotto with prawns and a homemade lemon & mint lemonade. You’ll enjoy every bite with these fresh recipes that are easy to make…

Why cook with lemon?

Let’s be honest: lemon is credited with a lot of powers, especially against cellulite, but no food, lemon included, can make those dimples disappear. That’s no reason to go without it! This citrus fruit contains vitamin C and fibre, including pectin — a soluble fibre — and its sharpness can lift a dish without you having to reach for extra salt or rich sauces.

In the kitchen, lemon works with almost anything: its juice can stand in for vinegar in a salad dressing, its zest adds flavour to savoury dishes and puddings alike, and a few slices are all you need to flavour a jug of water. That makes it a great ally for everyday cooking. Choose unwaxed lemons whenever you’re using the zest. And if you suffer from heartburn or have sensitive teeth, go easy: its acidity doesn’t suit everyone, so remember to rinse your mouth with plain water after a lemony drink.

Lemon tartare

Ingredients:

• 2 ripe avocados
• 2 salmon fillets
• 1 lemon

Method:

Simple as can be! Start by removing the skin and bones from the salmon. Cut the flesh into small cubes and place them in a bowl. Add the lemon juice with a little pepper, then refrigerate.

Peel and stone the avocados. Slice the flesh into thin strips. On a plate, arrange the avocado slices in a small circle, then top with the salmon cubes. Finish with a sprinkle of lemon zest. Ready to serve!

Lemon quinoa risotto with prawns

Ingredients:

• 200 g white quinoa
• 300 g cooked, peeled prawns
• 10 cl orange juice
• 1 onion
• 1 garlic clove
• 1 low-fat chicken stock cube
• 20 g fresh ginger
• ½ lemon
• 1 tablespoon oil

Method:

Start by peeling and finely chopping the garlic, onion, ginger and lemon. Rinse and drain the quinoa. Heat 50 cl of water and dissolve the stock cube.

In a pan, sauté the chopped ingredients in a tablespoon of olive oil. Add the quinoa and toast for 2 minutes. Pour in a ladle of stock and wait until fully absorbed. Repeat until all the stock is used up.

Peel and sauté the prawns over high heat, then add the orange juice. Allow to reduce and caramelise. Serve the quinoa in bowls topped with 4 prawns. Enjoy!

Homemade lemon & mint lemonade

Ingredients:

• 2 limes
• 1 lemon
• 1 handful of fresh mint leaves
• 1 tbsp agave syrup
• 1 litre of water
• Ice cubes

Method:

Fancy a homemade alternative to fizzy drinks and shop-bought beverages? This lemonade takes just a few minutes to make. Wash the mint. Slice the lemon into rounds and squeeze the juice from the limes. Blend the mint, agave syrup, water and lime juice in a blender. Pour the lemonade into a jug, then add the lemon slices and ice cubes. Done! You can keep your lemonade in the fridge for up to 24 hours.

These lemon recipes fit easily into a varied, balanced diet. But remember: no single food works on orange-peel skin on its own. To take care of your skin, a healthy diet needs to go hand in hand with regular physical activity and palpate-roll massage sessions. Adopt these 3 good habits and you’ll be taking care of your skin every day!

Related articles

• Ginger and cellulite: what we really know
• Kiwi, the winter fruit: composition and recipe ideas
• 6 easy homemade drinks: recipes and preparation

Useful categories: Anti-Cellulite Diet.