Unusual spring salads. Delicious spring salads
Are you about to lay a festive table? You do not know how else you can surprise guests and loved ones? Prepare more delicious, unusual salads, and luck is guaranteed to you! After all, salads are the best option not only for the daily diet, but also for the festive table. Thanks to the variety of products, you can prepare salads for every taste, taking into account the taste preferences of each person. Someone loves light vegetable salads - there are a huge number of types. Others prefer hearty meats, and there are plenty of them too. And how many recipes for fish and fruit salads! Salads fill our body with all the necessary substances and elements - fiber, proteins, fats, carbohydrates, trace elements, mineral salts and vitamins, so necessary for our body in early spring.
Avocado salad with tomatoes and sweet peppers
Ingredients:
1 avocado
1 large tomato
1 teaspoon lemon juice
1/2 sweet red pepper
1/2 chili pepper
1 clove of garlic
1-2 tablespoons chopped green onions
2 tablespoons chopped cilantro, parsley or dill
1-2 tablespoons of mayonnaise
ground black pepper and salt
Instruction: Peeled pitted avocado, mash with a fork until gruel is obtained, add lemon juice and mix. Scald the tomato with boiling water, remove the skin, and finely chop the pulp. Chop the peeled garlic. Remove the seeds from the sweet pepper and chili and chop very finely. Combine prepared products, add green onions, mix well, salt, pepper, season with mayonnaise and mix again. Keep the finished salad for 30-40 minutes in the refrigerator and serve with chips or salty croutons.
Arugula salad with shrimps
Ingredients:
1 tomato
115 g peeled king prawns
75 g arugula
5 ml oyster sauce
50 ml olive oil
10 ml soy sauce
20 g pine nuts
Instruction: Arugula has a bright taste. However, a girl who watches her weight and health has other reasons to love this salad: it improves metabolism and digestion, contains a lot of vitamin C and iodine. Lay the washed and dried arugula on a serving plate. Separately mix together the oyster sauce and some of the olive oil. Pour the arugula with the resulting sauce. Fry the shrimp in the remaining olive oil, adding soy sauce at the end of cooking. Cut the tomato into slices, fry the pine nuts. Arrange the shrimp and tomato slices around the edges of the arugula, and sprinkle the dish with toasted pine nuts.
Pineapple salad with cheese
Ingredients:
250 g canned pineapples
250 g hard cheese
3 garlic cloves
3-4 st. l. mayonnaise
salt
Instruction: Drain the liquid from the pineapple and cut into large cubes together with the cheese. Pass the peeled garlic through a garlic press or grate, mix with mayonnaise, season pineapples with cheese with this mixture, salt, mix. Let the salad stand for 10-15 minutes before serving.
Salad "Spring"
Ingredients:
50 g boiled beets
1 orange
1 fresh cucumber
1 green onion
100 g balsamic vinegar
30 g sugar (3 tsp)
10 ml olive oil (1 tablespoon)
70 g feta cheese
2 g sesame (a pinch)
Instruction: Boiled beets cut into small cubes. We peel the orange, remove the film from each slice, cut the slices into 3 parts. We clean the fresh cucumber from the skin and seeds and cut into cubes, like beets. Making balsamic syrup. To do this, heat balsamic vinegar with sugar on the stove, evaporate by 1/3.
Add to beets. In another bowl, mix cucumbers with orange, a pinch of salt and olive oil. We spread the salad in layers: the first layer is half the volume of beets, the second is half the volume of orange and cucumbers, the third is feta cheese, cut into neat cubes. Top the feta with toasted sesame seeds (if the sesame is not fried, it will be damp) and finely chopped green onions. Decorate the dish with balsamic syrup.
Avocado, grape and cheese salad
Ingredients:
200 g avocado
1 small bunch of green and black grapes
150 g edam cheese
1 fig
1 teaspoon mustard
1/2 tablespoon chopped green onion
1 tablespoon peeled pine nuts
white wine vinegar
Instruction: Rinse the grapes, dry them, separate the berries from the twigs and cut them in half, removing the seeds. Cut the avocado in half, cut off the peel, and cut the pulp along with the cheese into small sticks. Pour the pine nuts into a dry frying pan and, stirring, fry. Prepare the dressing: wash the figs, cut in half, take out the pulp with a spoon and mash it slightly. Add mustard, green onions, vinegar, salt and ground pepper to it and mix well. Then, continuing to stir, add vegetable oil. Combine grapes, avocado and cheese, pour dressing over, mix, put in a salad bowl, sprinkle with pine nuts, let stand for 10 minutes, and then serve.
Beet salad with cheese
Ingredients:
600 g young medium-sized beets
3-4 st. l. olive oil
6-7 art. l. balsamic vinegar
salt and black pepper
150 g blue cheese (roquefort, gorgonzola)
1-2 tsp sesame
Instruction: Boil the beets and cut into 4 parts (if the tubers are large - into 6-8). Heat the oil in a saucepan, put the beets in it and fry for 2-3 minutes. Pour in the vinegar, season with salt and pepper. Transfer to a bowl, let cool and refrigerate for several hours. Before serving, crumble the cheese on top of the beets and then sprinkle the dish with sesame seeds. Can be served with arugula.
Mixed salad with chicken and vegetables
Ingredients:
120 g chicken fillet
1 egg
40 g white bread pulp
5 g curry
10 g grated parmesan cheese
30 g green salad mix
1 radish
1 cucumber
orange juice from 1/3 orange
2 g mustard
10 g honey
30 g olive oil
Instruction: Beat the chicken fillet on one side, roll in the egg and breading from white bread, curry and parmesan. It turns out a yellow fillet. Drizzle it with olive oil. Radishes, apple cut across, cucumbers - slices. Make the dressing: Combine orange juice, mustard, honey, olive oil, and salt in a blender.
Roast the chicken in a preheated oven for 180°C for 10 minutes. Remove, cut obliquely into small plates and carefully spread over the entire plate. Put the salad mixture on top of the chicken fillet. On top of the salad - plates of vegetables: radish, cucumber, apple in random order. Pour in the sauce. Garnish the dish with hard goat cheese.
Eggplant, mint and feta salad
Ingredients:
1 eggplant
2 tbsp. l. olive oil
1/4 pumpkin
100 g feta cheese
2 tbsp. l. freshly chopped mint
1 st. l. lemon juice
Instruction: Cut the eggplant in half, cube the pumpkin and bake the vegetables in the oven, drizzling with olive oil for 15-20 minutes. Mix pumpkin in a deep bowl with feta, fresh mint and lemon juice. Add salt and black pepper. Stuff the eggplant halves with the mixture.
Salmon salad with herbs
Ingredients:
150-200 g salted salmon
150 g soft lightly salted cheese
80 g mixed salads
3 cucumbers
1 small lemon
3-4 st. spoons of olive oil
dried italian herb blend
salt pepper
Instruction: Wash the lettuce leaves thoroughly and dry them, put them in a salad bowl. Cut the fish into thin slices. Squeeze the juice from the lemon and mix it with vegetable oil, season with salt, pepper and dry herbs. Pour half the dressing over the chopped fish, mix well and leave for 10 minutes.
Cut the peeled cucumbers into thin slices, add to the salad. Cut the cheese into cubes, add to the salad. Add remaining dressing to salad and toss to combine.
Put prepared fish in a salad bowl, mix lightly so as not to damage the fish. Arrange the salad on plates and serve.
Tuna salad with pomegranate
Ingredients:
Lettuce and arugula 200 g
1 can of canned tuna
1 pomegranate
2 eggs
salt, black ground pepper
lemon juice
cherry tomatoes
Instruction: Remove the tuna fillet from the jar, let the juice drain and cut into small cubes. Cut the pomegranate with a knife, carefully break it in half and remove the seeds. Mix finely chopped eggs, pomegranate seeds, lettuce, cherry tomatoes and tuna, add salt and pepper to taste. Dress the salad with sunflower oil and lemon juice.
Winter is finally over, and the first spring vegetables and herbs appeared on the market stalls and at the eternal grannies at the bus stops. Here it is, happiness! Crispy radishes, fresh green onions, fragrant wild garlic, sour sorrel and much, much more can be combined into the most delicious spring salads. And how many benefits they have!
1:1100 1:1110Spring salads also help in matters of weight loss - there are a lot of vitamins in them, a minimum of calories, and if you conjure with dressings and do not pour sour cream or mayonnaise with a generous hand, then you can eat such salads at least all day, the figure will only become slimmer and healthier.
1:16051:9
Protein can be added to any delicious spring salads - a boiled egg, chicken breast or other boiled meat, any cheese, crab sticks or meat, corn or boiled beans. In this case, the salad can become a full dinner. However, any spring salad goes well with a good piece of pork - only without bread, please!
1:643 1:653We have put together some easy spring salad recipes for you. Help yourself!
1:796 1:806Salad "Spring"
1:868
Ingredients:
1 bunch of radishes
3-4 hard boiled eggs
1 small bunch of basil
sour cream, salt - to taste.
2:9
Cooking:
Thoroughly washed young radishes are cleaned of tops and tails, cut into thin circles or slices and put in a salad bowl or deep bowl. Send the basil, torn into small pieces with your hands, there. Chop the eggs very finely and mix with sour cream, add salt to taste. Then put the resulting dressing in a salad bowl with the rest of the ingredients and mix.
In this salad, you can use any other greens instead of basil.
Salad "Good mood"
2:977
Ingredients:
2 fresh cucumbers
3 apples
300-400 g of hard cheese,
1 bunch of green onions
1 garlic clove
mayonnaise and salt - to taste.
3:9
Cooking:
Cut the cheese into small cubes, apples and cucumbers into small neat pieces, green onions into thin rings, chop the garlic. Mix all the ingredients in a deep bowl, season with mayonnaise, salt and mix.
Salad of sorrel, eggs and potatoes
3:543
Ingredients:
1 large bunch of sorrel
6 boiled eggs
2 small boiled potatoes
1 boiled carrot
1 can of green peas
sour cream, salt - to taste.
Cooking:
Finely chop the pre-washed and dried sorrel. On a coarse grater, grate the potatoes, and cut the eggs and boiled carrots into small pieces. Put the ingredients in a bowl or salad bowl, add green peas, sour cream and salt to taste.
Salad "Vitamin" of sorrel, vegetables and herbs
4:120
Ingredients:
350 g white cabbage,
2-3 sweet peppers
100 g leaf lettuce,
1 bunch of sorrel
1 bunch of parsley
1 bunch dill,
1 carrot
½ st. cream,
salt - to taste.
Cooking:
Cut sweet pepper and cabbage into thin strips and send to a salad bowl. Add to them chopped or torn by hand lettuce leaves, chopped dill, parsley, sorrel cut into thin strips, carrots grated on a coarse grater. Salt the salad and season with cream, mix well.
5:9
Salad "Green"
5:54
Ingredients:
2 cucumbers
1 tomato
1 onion
1 garlic clove
1 bunch dill,
1 bunch of parsley
mustard oil - for dressing.
Cooking:
Roughly chop all the vegetables, except for the onion. Cut it into thin half rings, and fresh herbs into large pieces. Salt, pepper and season the salad with mustard oil. The whole secret of this salad lies precisely in mustard oil. You can use any other vegetable oil, however, the salad will clearly lose both in taste and originality.
6:9
Salad of vegetables and herbs "Delicious"
6:100
Ingredients:
4-6 large heads of radishes
2 small cucumbers
2 tomatoes
1 bunch of green onions,
1 red onion
dill, parsley - to taste,
salt, ground black pepper - to taste,
sour cream of maximum fat content.
Cooking:
Cut all the vegetables into equal squares or half circles, and the onion into thin half rings. In a deep bowl or salad bowl, combine radishes, tomatoes, onions and cucumbers, and then add chopped herbs, salt and pepper to taste. Then season the salad with sour cream and mix.
7:9
Salad "Country"
7:64
Ingredients:
1 bunch of wild garlic,
1 boiled potato
1 fresh cucumber
5 green onion feathers,
¼ red onion
1 small bunch of dill,
100 g canned green peas
2 tbsp. l. vegetable oil,
1 tsp lemon juice
salt, ground black pepper, mustard - to taste.
Cooking:
Cut potatoes and cucumber into small cubes, wild garlic and green onions - into 1 cm long pieces, red onion - into half rings, chop the dill. Combine all the ingredients, pour over the dressing, for the preparation of which mix vegetable oil, lemon juice, salt, pepper and mustard.
Salad "Spring Day"
8:77
Ingredients:
250-300 g of white cabbage,
2-3 carrots
1 bunch of green onions
2-3 garlic cloves,
3 art. l. vegetable oil,
1 tsp apple cider vinegar
1 tsp red ground pepper.
Cooking:
Chop the cabbage into thin strips, salt and rub lightly with your hands until the juice appears. Cut carrots into thin strips and mix with cabbage. Chop the garlic and green onions and combine them in a separate bowl, add ground red pepper to them, mix and send to the cabbage with carrots. Add vegetable oil, apple cider vinegar to the total mass and mix.
9:9
Vegetable salad with chicken breast
9:88
Ingredients:
1 chicken breast (boiled)
1 onion
200 g cherry tomatoes,
1 cucumber
bunch of lettuce
1 lemon
30-40 ml vegetable oil,
1 tbsp balsamic vinegar,
30 g pine nuts (if any).
Cooking:
Cut the boiled breast into thin strips. Chop the onion in half rings, cut the cucumber lengthwise into 8 parts. If the cucumber is long, cut it in half crosswise. Tear the salad with your hands. Place lettuce leaves in a salad bowl. Mix chicken, cucumbers and onions separately and place on salad. Combine vegetable oil and balsamic vinegar and pour over vegetables. Salt, sprinkle with nuts. Instead of nuts, you can take sesame seeds, and use olive oil in the dressing.
10:9
Radish salad with soy sauce
10:84
Ingredients:
1 large bunch of radishes
1 red bell pepper,
2 tbsp. l. soy sauce,
1 st. l. apple cider vinegar
1 st. l. Sahara,
1 st. l. vegetable oil,
salt - to taste.
Cooking:
Cut the radish into thin strips. Cut the sweet pepper also and fry in a pan with vegetable oil. In a deep salad bowl, combine radishes and fried peppers, salt, add sugar, season with apple cider vinegar and soy sauce and mix.
On the pages of our site there is still a great variety of different salads. We are waiting for you again!
11:1599Bon appetit and new culinary open!
11:91 11:101Larisa Shuftaykina
11:138Recipes for simple and delicious salads
Prepare a delicious vitamin salad according to our detailed recipe. Spring salad is a light, simple meal that can even be put on the festive table.
20 minutes
76 kcal
5/5 (1)
Spring has already awakened the dormant grasses, the air is filled with delicate aromas and birdsong. At this time, you want something fresh, light and unusually tasty. In this case, what could be better than a tender, vitamin spring salad?
During the winter, the body is tired of boiled, fried, fatty foods, and only the very sight of greenery already lifts the mood. I really like to cook spring salads with cucumber and egg, with radish, various recipes with cabbage and carrots are also good, but today I propose to use for our first salad the whole range of spring greens led by spinach.
We will do wonderful vitamin bomb, which is able to fill the body with essential acids, minerals, trace elements and a huge amount of vitamins. We add boiled eggs to make it satisfying and tasty, and all this will be flavored with a spicy dressing based on olive oil with lemon, honey and French mustard. As a result, improved mood and excellent, radiant appearance. Let's cook the most healthy and delicious spring salad.
Spring salad with spinach, greens and egg
Kitchenware:
Required Products
For refueling:
- 4 tablespoons of olive oil;
- 2 teaspoons of honey;
- 3 teaspoons French mustard;
- 2 tablespoons of lemon juice;
- half a teaspoon of black pepper;
- salt to taste.
Choice of Ingredients
Of course, all the greens for the salad, if you do not grow it yourself, better to buy in the market. Choose only the freshest greens. When choosing arugula, pay attention to the leaves, the taste of this plant depends on the size of the leaf.
The smaller the leaf, the more bitterness in it. So be guided by your taste. Spinach, which can be safely attributed to the royal estate of vegetables in terms of its taste and useful qualities, must be chosen with special attention. It is worth asking where it was brought from, in which farm it was grown. Spinach has the ability to absorb all the pollution of the environment in which it grew.
Fresh spinach leaves should be fresh, elastic, crispy (to check, squeeze the leaf with your fingers), juicy, rich, green. When fresh, they should have a pleasant, appetizing aroma. The amount of greens in the salad can be adjusted to your liking.
If you really like cilantro, you can put more of it, if not, replace with more parsley. The same goes for all other ingredients.
Cooking sequence
- Place in a small saucepan boil 4 eggs (it will take 7 minutes).
- Now take the spinach and remove the chord (legs, stalks) with your hands, it is unpleasant in taste, tough and fibrous. Roll up the leaves and cut into strips of the length you need. Put in a salad bowl.
- Now let's prepare the salad dressing. Take a separate bowl and mix all the ingredients for the dressing. First pour olive oil, honey, lemon juice, French mustard, pepper and stir.
- Salt the salad to your liking and top with the dressing. Mix the salad well (I do this with two forks), and you can serve this miracle to the table.
Spring salad with cabbage and cucumber
And one more recipe is very simple, unusually tasty and fresh spring salad with young cabbage and cucumber, herbs, feather onions and radishes, dressed with olive oil and lemon juice.
From such a simple set of products you get a wonderful, light, vitamin salad. And the seeds of cumin (zira) will give it a unique spicy flavor and a taste of freshness (in addition, zira removes cabbage flatulence).
It will take time: 20 minutes
You get servings: 4-5.
Kitchenware: large salad bowl (salad bowl); knife; cutting board; paper towels; a small saucepan to boil eggs; a small bowl for mixing the dressing.
Required Products
- 400 grams of young cabbage;
- a bunch of dill and parsley;
- 4 medium sized cucumbers;
- a teaspoon of cumin seeds (zira);
- salt to taste;
- 20 grams of feather onions;
Spring salad recipes
In a spring salad you can add all the healthy foods that you have in your refrigerator, if they are compatible with each other. All the greens that appear in the spring, as well as cucumbers, cabbage, lettuce, arugula, spinach, feather onions, feel free to send all this to your salad bowl.
Works great with all these vitamin products boiled chicken meat, boiled eggs, cheeses(like feta and parmesan) and fresh mushrooms. In salad dressing, it is recommended not to mix vegetable and animal fats (for example, sour cream with vegetable oil).
Otherwise, there are no restrictions for your culinary fantasies on the topic of spring salad. For dressing, you can use soy sauce, balsamic vinegar, lemon juice, French mustard, any vegetable oil or sour cream, yogurt, mayonnaise.
And yet, marigold petals, flax seeds, sesame or sunflower seeds can become a pleasant addition and decoration to your spring salad.
Write to us if you liked my salads, and maybe you have your signature spring salad, share the recipe with us, we will be happy. Cook with love. I wish everyone happiness.
After many days of cold winter, each person needs to nourish his body with vitamins. In the coming spring and summer, you need to immerse yourself in full strength and with perfect dedication. To do this, you need to relax not only the soul, but also gain physical strength. This applies not only to a particular person personally, but also to all members of his family.
It is very important to please yourself and all your loved ones with healthy, tasty, summer dishes, preferably salads.
.Summer is the time when nature very generously shares its wealth of fruits, vegetables and herbs with man. All this can be plucked from the garden or bought fresh on the market. With the help of various summer salads, you can both nourish your body with useful substances after the cold weather, and provide yourself with them for future use for the coming winter.
Vegetables and fruits will become faithful assistants in achieving such goals. In summer, they will not only nourish and give strength, but also provide a certain cooling effect. Fresh light foods are very rich in water, minerals, vitamins, that is, everything that a person loses on hot summer days.
In the summer there is absolutely no desire to eat something heavy and fatty, that is, I don’t feel like eating fried meat and even fish at all. Summer light salads meet all the needs associated with the desire to consume something nutritious, but at the same time tasty and light. Salads made from fresh vegetables are not only very light, but also have perfect taste, and more importantly, such dishes are perfectly digested.
Benefits of Summer Light Salads
The main advantage of light summer salads is that you can eat them in absolutely unlimited quantities, that is, for breakfast, for lunch, and also for dinner. In this case, you do not have to fear that a couple of kilograms will be added to the total weight. For those who care about their figure, as well as for those who want to lose weight, this is an ideal diet. You can eat salads for a long time and feel lightness, comfort and a significant improvement in overall well-being.
Another important advantage is that light salads can be used as a main course, as well as as an addition to a more serious meal. This allows you to diversify the daily menu as much as possible, you can experiment and invent and look for something new.
This article presents the simplest and lightest salads, but it’s worth noting right away that this is only a fraction of the entire proposed variety that exists. Even this minimum is quite enough to make the menu varied, bring great pleasure to loved ones, and also get great benefits and pleasure.
Light salad with radish
This is one of the simplest and healthiest salads that can be prepared in a few minutes.
- 300 grams of radish;
- 4 pre-boiled eggs;
- 100 grams of fresh green onions;
- 30 grams of dill and the same amount of parsley;
- sour cream or other light dressing sauce.
Eggs need to be cut into relatively small pieces, radishes in circles, greens are chopped very finely. All ingredients are thoroughly mixed, sauce and salt are added according to taste preferences.
color salad
This salad is similar to the one presented above, just a small amount of cabbage is added, and oil is used as a dressing.
- 400 grams of cauliflower;
- 350 grams of fresh radish;
- 1 small lemon;
- 50 g vegetable, preferably olive oil;
- 40 grams of different greens and green onions;
- for taste sugar, salt, pepper.
Radishes should be cut into slices. Cabbage is divided into separate inflorescences, boiled in slightly salty water and cooled. After that, everything is thoroughly mixed and laid out in a prepared salad bowl. The mixture is seasoned with oil and spices and finely chopped herbs.
Salad Smart
This is a favorite salad of many, which is made from fresh cucumbers and eggs. The dish is very tasty, and if desired, it can be decorated and served when meeting guests, as it looks very attractive.
- 300 grams of fresh cucumber;
- 3 boiled eggs;
- 1 spoon of lemon juice;
- 3 tablespoons of light non-fat sour cream, herbs and
salt.
For cooking, it is necessary to cut the cucumbers into strips, roughly also cut the egg white, and it is better to finely chop the yolk along with the greens. The components are thoroughly mixed, everything is seasoned with lemon juice and sour cream. To give the dish a solemn look, you need to decorate it a little with finely chopped greens and one yolk.
The salad will look perfect laid out in a slide. From the greens it is worth making a rim around the edge, and grate the yolk in the very middle
.Salad "Freshness"
This is one of the freshest salads that gives the perfect refreshing effect, has a sweet and sour taste. Ideal with dishes such as boiled potatoes, fish, meat, and just bread.
To prepare a salad, you will need to take one fruit of a radish, apple, cucumber, carrot, onion. As a dressing, a spoonful of greens, a clove of garlic, a spoonful of oil and vinegar are used. Salt and sugar are added to taste.
All vegetables are washed, peeled and rubbed on large graters. The onion should be cut into thin strips, pour over the prepared vinegar and let it brew a little before adding. Garlic and herbs are finely chopped, and then all the ingredients are transferred to a salad bowl and seasoned with oil and seasonings.
celery salad
Celery is rich in various vitamins, useful minerals, proteins and acids. This plant is able to effectively slow down various aging processes, has a positive effect on digestion, calms the nerves, cleanses the body of harmful toxins, and also has an ideal effect on the skin. Salads with celery are always very tasty and healthy.
The product is ideally combined with fresh cucumbers, with herbs. You can experiment with celery as much as you like, add it to a variety of dishes and at the same time be sure that the product will not spoil the taste of the salad, moreover, it will make them tastier and healthier.
- 150 grams of celery;
- 2 small carrots;
- 1 apple, preferably green, with a slight sourness;
- 3 tablespoons of not very fat sour cream;
- 1.5 tablespoons lemon juice and salt
The celery root is thoroughly peeled, then rubbed on a grater along with carrots and an apple. Everything is mixed, sour cream, lemon and salt are added.
fresh cabbage salad
Cabbage is the dream of every person who wants to lose weight and feel very good. This product contains tartonic acid, which effectively prevents the formation of fats from carbohydrates. Salads prepared from fresh cabbage are very healthy and tasty, they must be on the table.
- 1 small head of cabbage;
- 1 carrot;
- celery - amount to taste;
- 1 cucumber, you can also add sweet pepper;
- 2 cloves of garlic;
- as a dressing - olive oil and salt.
Carrots should be grated on a coarse grater, cabbage, celery, garlic and greens should be chopped. The mass is seasoned with oil, and it is better if it is fragrant vegetable and olive, with a little lemon juice.
Salad "Health"
This is one of the healthiest salads that is easy and simple to make in the summer.
- ¼ small from a small head of early cabbage;
- 1 bunch of lettuce;
- 1 fresh cucumber, apple, sweet pepper, tomato;
- 2 tablespoons chopped walnuts;
- mustard, oil, pepper are used for dressing,
salt.
Vegetables are thoroughly washed, peeled and cut into small strips. You can grate the apple and cucumber on a coarse grater, and chop the cabbage and then mash it a little with your hands. Everything is mixed and laid out in a salad bowl, then seasoned with the listed ingredients. Top everything with nuts. To give the dish a little zest, you should add a little basil and garlic.
Cabbage and prunes salad
A healthy salad that has a beneficial effect on digestion and overall health.
- 300 grams of cabbage;
- 1 glass of prunes;
- 1 carrot;
- sugar, cumin, lemon juice and 2 tablespoons of oil.
To prepare the dish, you need to chop the cabbage, pour a little boiling water over it and put it in a colander. Everything is placed in a container and sprinkled with salt and sugar. Grated carrots and finely chopped prunes are added. After mixing, cumin and lemon juice with oil are added. The taste is simply unreal!
Green bean salad
Green bean salads are very healthy and tasty. Cooking doesn't take long.
- 200 grams of beans;
- 25 grams of cheese, strictly hard varieties;
- 1 tablespoon of oil, a little lemon juice and a small amount of greens.
The beans are peeled and boiled in slightly salted water. The cheese is cut into very thin slices and added to the beans. The mixture is seasoned with oil and lemon, and everything is sprinkled with herbs on top.
Zucchini appetizer salad
Salads with zucchini will appeal to everyone, without exception, even the most demanding gourmets.
- 1 zucchini;
- 2-3 cloves of garlic;
- oil for frying;
- parsley;
- mayonnaise or sour cream, as well as salt to taste.
Zucchini is peeled, cut into small pieces and fried in oil. After the product has completely cooled down, garlic, salt, sour cream and herbs are added.
Zucchini, if desired, can be replaced with eggplant and get a completely new, very tasty dish.
.Salad of beets and green onions
As soon as fresh beets appear, you should definitely make a tasty and healthy salad that is filled with vitamins and is characterized by ideal taste. Beets are a product that retains its useful qualities for a long time even after heat treatment. In addition, beets are optimally combined with different products, so you can effectively diversify the menu from it.
- 200 grams of boiled, as well as 100 grams of fresh beets;
- 100 g green onions;
- a little vegetable oil, salt and sugar.
Beets are processed on a coarse grater, mixed with the rest of the ingredients and seasoned with dressing. Beets can be used boiled. The product is cut into strips, young potatoes, pre-cooked, are added. Everything is mixed and filled with oil. Also, beets can be made with apples and tomatoes, with radishes and just with herbs. There can be a lot of options, but all types of salads will be very healthy and tasty.
Salad "Polyanka"
This is a special light salad that can be prepared not only in summer, but at any time of the year. You can make it very quickly, and the result is a delicious dish.
- 4 boiled young potatoes;
- 2 radishes;
- 3 boiled carrots;
- 2 eggs;
- greens, mayonnaise and a little salt.
All components are rubbed on a coarse grater, except for radish, from which you need to squeeze the juice and use it for dressing. Salad with a container is laid out in layers, everything is soaked in sour cream or mayonnaise. In addition, each layer must be salted. The sequence of layers is as follows - potatoes, radish, carrots and eggs. At the end, everything is sprinkled with greens, and you can also use mushrooms for decoration.
Summing up
If you have an appetite and at the same time there is a desire to keep your figure and nourish your body with healthy foods, it's time to cook one of the light salads listed above.
This is an ideal opportunity to supplement your diet with vitamins and minerals, reduce weight or maintain weight loss results, and boost your immunity. Bon appetit with healthy and tasty products!
The main ingredients of the spring salad are, of course, fresh cucumbers, greens in the form of onion feathers, parsley, dill, you can also add radishes and cabbage. But all these vegetables are best served in conjunction with vegetable oil or vegetable fats (sour cream, cream or mayonnaise).
The greater the variety of vegetables, the greater the benefits of a spring salad that will help our bodies cope with beriberi after a long and cold winter.
In addition to vitamins, this salad saturates the body with fiber, which normalizes the functioning of the gastrointestinal tract. Salad is rightfully considered dietary as it is easily digestible and brings only benefits.
SALAD INGREDIENTS:
Fresh cabbage 100-150 grams.
Fresh cucumber 2-3 pcs.
Radishes 3-4 pcs.
A bunch of dill.
A bunch of green onion feathers.
3-4 boiled eggs.
INGREDIENTS FOR DRESSING:
Sour cream 100 grams.
Olive oil 25-30 grams (can be replaced with any vegetable). 4-5 tablespoons.
Lemon juice 15-20 grams. Tablespoon
10-15 grams of mustard ready. Tea spoon
Salt pepper to taste.
A teaspoon of honey.
COOKING PROCESS:
☑ Let's start cooking spring. It needs to be shredded.
☑ Then cut the straw in half for greater convenience.
☑ After the cabbage, cut the cucumber. It can be cut in any shape.
☑ Mode radishes into quarters then quarters in half.
☑ Finely chop the dill.
☑ Cut the green onion.
☑ Eggs are pre-cooked and cooled to room temperature. Cut them with an egg cutter. 
☑ If you don't have it on hand, you can cut the eggs into cubes.
☑ We put all the chopped vegetables in a bowl and proceed to prepare the dressing for our salad.
THE PROCESS OF PREPARING THE REFILLING:
☑ In a bowl, mix all the ingredients and mix everything well until smooth with a whisk.
☑ We send our dressing to vegetables and mix everything well.
☑ If necessary, you can salt to your liking.
☑ Spring salad of fresh vegetables is ready to eat
Bon appetit.
This salad has been popular for hundreds of years. And its relevance is growing every day. It is not difficult to cook it; it is important to cook it only from fresh vegetables, as wilted cucumbers or greens can give off bitterness, which will definitely spoil your culinary masterpiece.
INGREDIENTS:
2-tomatoes.
1-2 fresh cucumbers.
0.5 onion heads.
Parsley, dill, cilantro optional.
Salt and allspice to taste.
Vegetable oil for dressing.
COOKING PROCESS:
☑ Rinse vegetables well under running water.
☑ If the cucumber does not give off bitterness, then you can not remove the peel from it, but be sure to cut off the “ass”.
☑ Cut tomatoes only with a well-sharpened knife. If you cut with a blunt knife, all the juices will flow out of the tomato and the salad will not be so juicy. And in general, the knife of a good cook should always be sharp.
☑ Onion cut into half rings.
☑ Tomatoes diced mode.
☑ Cucumbers are also cut into cubes.
☑ Finely chop the greens and send this whole story into one large bowl.
☑Salt, pepper, season with vegetable oil and mix well, lifting vegetables from the bottom.
☑ Be sure to check for salt before serving.
Now your salad is completely ready to be served on the table. Bon appetit.
Salad with cucumber garlic and sesame seeds video
Very original salad recipe. There is something new in this salad, namely, combinations of such products as cucumber, garlic and sesame, I think you don’t see such a combination every day. Nevertheless, the salad is very edible.
Bon appetit.
Spring salad with chicken breast and cheese
Chicken meat, especially the breast, will complement the vegetables in the salad well, so why not make a spring salad with the addition of chicken meat. It will turn out tasty and satisfying. Two in one so to speak.
INGREDIENTS:
Tomatoes 2-3 pcs.
Chicken fillet 200-250 grams.
Hard cheese 120-150 grams.
Some greens (lettuce, dill)
Sour cream or mayonnaise.
Canned corn 1 can.
Canned pineapple (pieces).
Salt pepper to taste.
COOKING PROCESS:
☑ Boil the chicken fillet, cut into cubes and fry in a pan until a pleasant blush appears.
☑ Wash the tomatoes and cut into cubes.
☑ Grate the cheese.
☑ Finely chop lettuce or dill.
☑ It remains to collect the salad. Put the sliced products in a deep bowl.
☑ We open canned foods (pineapple and corn), drain the brine and send the contents to the rest of the products.
Corn can be replaced with green peas or beans.
☑ Dress the salad with sour cream or mayonnaise, salt and mix everything well. Taste for salt, add salt if necessary.
Leave the salad for 20-30 minutes to soak. And in the future it will already be possible to lay it out in salad bowls and serve it to the table.
Bon appetit!!!
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