Recipes for light spring and summer salads. summer salads

After a long snowy winter, it is simply necessary to plunge into the long-awaited summer with all the dedication. This means not only to relax mentally and gain strength, but also to please yourself and your loved ones with incredibly delicious summer dishes. After all, only in summer, nature so generously shares with us its wealth, collected from the garden or plucked from the branch. It's time to accumulate vitamins for the whole year and cheer up your tired body. Faithful helpers in this are fruits and vegetables, which also have a cooling effect in the summer heat. They are rich in water, vitamins and minerals that our body loses in hot weather.

In the summer, you do not want any fatty and heavy foods, such as fried meat or fish. I want something light, tasty and nutritious. Well, rightly so, because summer is a wonderful time for light and tasty salads. They are no worse in taste than our favorite fried potatoes or pork. Not to mention the fact that vegetable dishes are much easier to digest. Fresh vegetable salads are always tasty and healthy. What incredible vegetable combinations! What a mix of colors and flavors!

Summer salads can be eaten in unlimited quantities for breakfast, lunch, and dinner, without fear of adding a couple of extra pounds. This, first of all, concerns those who care about their figure and dream of losing some weight over the summer. Well, you and the cards are in your hands, as they say, light salads are what you need: health, lightness and comfort!

Light summer salads are good both as a separate dish and in addition to the main one. This is where you can roam, show your imagination and experiment, experiment. If you have already tried all our recipes and you want something new, we are always happy to help and offer you a range of delicious, varied light summer salads. Here is just a small fraction of the great variety of existing recipes that will help you diversify your menu, please loved ones and get incredible pleasure from summer.

Let's start, perhaps, with the most summer salad, well known to us since childhood.

Ingredients:
300 g radish,
4 boiled eggs
100 g green onions,
30 g dill,
30 g parsley,
sour cream or mayonnaise for dressing.

Cooking:
Cut the boiled eggs into small cubes, cut the radish into circles (large circles can be cut in half). Finely chop the greens (dill, green onion, parsley). Mix all ingredients. Add salt and sour cream or mayonnaise to taste. Bon appetit!

Add cauliflower to the radish, change the recipe a little and get another culinary masterpiece.

Ingredients:
400 g cauliflower,
350 g radish,
1 lemon
50 g vegetable oil,
40 g greens and green onions,
sugar, salt, pepper.

Cooking:
Cut the radish into slices. Divide the cabbage into inflorescences, boil in boiling salted water and cool. Then mix with radishes and put in a salad bowl. From oil, lemon juice, finely chopped onion, sugar, pepper and salt, prepare a dressing and pour it over the salad. Decorate your creation with fresh herbs.

A simple and everyone's favorite salad of eggs and fresh cucumbers. It is very tasty and, if you try, you can turn it into an elegant festive salad if guests suddenly came to you.

Ingredients:
300 g fresh cucumber,
3 boiled eggs
1 st. a spoonful of lemon juice
3 art. spoons of sour cream or mayonnaise,
green onion, greens (dill, parsley),
salt.

Cooking:
Cucumbers cut into strips. Cut the egg white into strips, and finely crumble the yolk. Finely chop the green onion and greens too. Mix all the ingredients, salt and season with sour cream and lemon juice. If you use mayonnaise, lemon juice and salt can be omitted. Salad ready. If you want to decorate the salad, leave some chopped greens and 1 yolk. Put the seasoned salad in a slide, make a rim of greens, and rub the yolk on a fine grater in the middle. From a thin slice of cucumber and a sprig of onion, you will get a flower. Decorate your salad with them.

Salad "Freshness"
This is a very refreshing, sweet and sour salad that tastes good. It will go with boiled hot potatoes, as a side dish for meat, fish, and even so good with bread!

Ingredients:
1 green radish
1 sour apple
1 carrot
1 fresh cucumber
1 onion,
1-2 tbsp. tablespoons chopped parsley
1 st. a spoonful of chopped green onions
1 garlic clove
1-2 tbsp. tablespoons of aromatic vinegar,
1-2 tbsp. tablespoons of vegetable oil
salt, sugar to taste.

Cooking:
Peel the vegetables, wash and grate on a coarse grater, cut the onion into strips and pour fragrant vinegar, knead with your hands and let it brew. Cut greens finely. Finely chop the garlic. Put all the vegetables, herbs, onions in a salad bowl, add salt, vegetable oil to taste and, if necessary, add a little sugar for taste.

Healthiest celery salad
This plant is rich in vitamins, minerals, acids, proteins. Celery is able to slow down the aging process, have a beneficial effect on digestion, cleanse the body of toxins, calm the nervous system, and it also has a great effect on the skin. That's how many benefits from a delicious spicy plant, and salads with it are unusually tasty.

And celery goes well with cucumbers and various herbs. You can experiment with it as much as you like, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even healthier and tastier. Try it!

Ingredients:
150 g celery root,
2 small carrots
1 apple (preferably green, with sourness),
3 art. spoons of sour cream
1.5 st. spoons of lemon juice
salt to taste.

Cooking:
Peel the celery root. Grate the apple, carrot and celery root on a coarse grater. Mix everything well, add sour cream and lemon juice, salt to taste. Healthy and tasty salad is ready!

Ingredients:
1 bunch of radishes
fresh dill,
ground black pepper,
vegetable oil,
quite a bit of vinegar
salt to taste.

Cooking:
Wash the radish thoroughly and cut in half, and then into the thinnest possible plates. Salt, pepper, remember a little with your hands so that she starts up the juice.
Put the radish in a large plate, crumble the dill on top. The salad should stand for 15-20 minutes to soak, and then - welcome to the table.

Cabbage is the dream of any person who watches their weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads from early cabbage, so tasty and tender, simply must be on the table.

Ingredients:
1 small head of early cabbage
1 carrot
celery (to taste)
1 cucumber (or bell pepper)
2 cloves of garlic
olive or vegetable oil,
salt.

Cooking:
Rub the carrots on a coarse grater, finely chop the greens. Celery is perfect for cabbage, it is very appropriate in coleslaw. Finely grated garlic will also be appropriate here. You can add cucumber or sweet pepper (to your taste). Season the salad with vegetable oil - preferably several types, for example, olive and fragrant sunflower. It is very tasty to add some good sesame or linseed oil and lemon juice.

Another version of the same salad: add chopped cucumbers, tomatoes and sweet peppers to chopped cabbage, and, of course, greens: parsley, dill, cilantro. Garlic can be added here too, but lemon in this combination is completely superfluous. Season also with a mixture of vegetable oils.

Continuing the theme, another early cabbage salad, the name of which speaks for itself.

Ingredients:
¼ small early cabbage
1 bunch of lettuce leaves
1 fresh cucumber
1 apple
1 red bell pepper,
1 fresh tomato,
2 tbsp. spoons of crushed walnuts.
For refueling:
mustard,
vegetable oil,
ground pepper,
salt.

Cooking:
Wash the vegetables and dry them with a kitchen towel. Cut the pepper in half, remove the stalk and seeds and cut the flesh into medium-sized strips. Cucumber and apple grate on a coarse grater. Chop the cabbage and lightly remember with your hands along with salt. Coarsely chop lettuce leaves. Cut the tomato into large slices. Put the prepared vegetables in a salad bowl and mix gently. For dressing, squeeze the juice from a slice of lemon, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour dressing over salad, sprinkle with crushed walnuts.

The piquancy of the taste of this salad will be added to the dressing with garlic, mashed with basil greens.

Ingredients:
300 g cabbage
1 st. prunes,
1 carrot
sugar,
caraway,
lemon juice,
2 tbsp. spoons of sunflower oil.

Cooking:
Finely chop the cabbage and scald it with boiling water, then put it in a colander and let it drain. Put in a salad bowl, sprinkle with sugar and salt. Grate the carrots on a coarse grater and add to the cabbage. Cut prunes into small pieces. Mix all the ingredients, add cumin, sprinkle with lemon juice, add sunflower oil. Divide the salad among plates and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy salads made from green beans, which our housewives have recently grown with pleasure in large quantities in their gardens. Basically, it is preserved, but how delicious it is in salads, beyond words. Need to try!

Green bean salad

Ingredients:
200 g green beans,
25 g of hard cheese,
1 teaspoon vegetable oil, lemon juice,
some greens (dill, parsley).

Cooking:
Peel the green beans, chop and boil until tender in boiling salted water. Cut 25 grams of hard cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle greens on top.

Zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then, well, they simply don’t know what to do with this wonderful vegetable. The answer is simple - cook summer salads from it. Rest assured, even the pickiest gourmets will like them.

Ingredients:
1 medium zucchini,
2-3 garlic cloves,
sunflower oil for frying
parsley,
mayonnaise,
salt to taste.

Cooking:
Peel the zucchini and cut into small cubes. Fry in sunflower oil. Cool and add garlic, salt, season with mayonnaise and add parsley.

Replace zucchini with young eggplants in this recipe - and now you have a completely new dish in front of you, in no way inferior in taste to the previous one.

Delicious, easy and fast - that's the motto of our summer menu!

Young beets have appeared on your garden, which means that a tasty and healthy salad is already ready to appear on your table. Beets are one of the few vegetables that retain their beneficial properties even after heat treatment. It goes very well with different products, so improvising, we can diversify our menu without much hassle.

Ingredients:
200 g boiled and 100 g raw beets,
100 g green onions,
50 ml vegetable oil,
salt, sugar.

Cooking:
Grate peeled boiled beets on a coarse grater, and raw on a fine grater, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beet salad with new potatoes

Ingredients:
300 g beets,
200 g potatoes
50 g green onions,
50 ml vegetable oil,
salt.

Cooking:
Boil the beets, peel and cut into strips, add boiled young potatoes cut into strips and green onions chopped into rings. Mix everything, salt and pour vegetable oil.

Salad of young beets and tomatoes with apples and sweet peppers

Ingredients:
200 g young beets,
30 ml lemon juice
50 ml vegetable oil,
200 g tomatoes,
100 g apples
50 g carrots
50 g sweet pepper,
salt.

Cooking:
Grate the beets on a coarse grater, pour over the lemon juice and part of the vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all ingredients and salt. Dress the salad with the remaining vegetable oil.

And at the end of the salad theme - a salad with young potatoes and radish. Its taste is as wonderful as the name.

Ingredients:
4 boiled new potatoes,
2 small radishes
3 boiled carrots
2 boiled eggs
greens (dill, parsley),
250 g mayonnaise,
salt.

Cooking:
Grate potatoes, carrots and eggs separately on a coarse grater. Grate the radish on a fine grater and squeeze the juice. Spread the salad on a large plate in layers, soaking with mayonnaise and adding a little salt to each layer, in the following sequence: potatoes, radish, carrots, egg. Decorate your "Polyanka" with greenery.

Got an appetite? Then it's time to prepare a salad from the above recipes. Fresh vegetables and herbs plucked from the garden, fragrant with the aromas of summer, are already waiting for you? It's just great! Fill your body with vitamins, strengthen the immune system. Enjoy your appetite and good health with healthy products!

Larisa Shuftaykina

Summer is the time for salads made from fresh and crispy vegetables, greens and lettuce leaves. And do not forget about the berries, they also make incredibly tasty summer salads. No need to wait, it's time to cook! 10 summer salad recipes with photos and detailed descriptions.

Apple and Cucumber Salad

Delight your taste buds with this simple yet delicious salad. For 3-4 servings of salad you will need:

1 long cucumber or 3 small cucumbers;
2 apples;
a small bunch of green onions;
1 st. l. lemon juice;
dill for decoration.

Refueling:

1 tbsp honey;
4 tbsp natural yogurt;

Cooking:

1. Cucumber cut into circles, apples into small slices, finely chop the green onion. Collect all ingredients in a bowl.

2. Mix the dressing in a small bowl. Pour it over the salad, mix, sprinkle with chopped dill on top.

Green salad with eggs and cheese

Light green salad, quite self-sufficient, but can be a good companion to any meat or fish. Such a salad can be prepared at the cottage or a picnic, just boil the eggs in advance.

For 1 salad you need:

50 gr. lettuce leaves (any that you like or can find);
1 egg or 3-4 quail;
30 gr. hard cheese;
1 small clove of garlic;
1 tbsp olive oil;
1 tbsp orange juice;
salt, pepper to taste.

Cooking:

1. Hard boil eggs, cool and peel. Cut into quarters.

2. Prepare the dressing: finely chop the garlic, mix with orange juice, salt and pepper. Whisking the mixture with a whisk or fork, pour in the olive oil to emulsify.

3. We take lettuce leaves, if the leaves are large, you can tear them with your hands, leave the small ones as they are. Mix them with dressing and put on a plate. Place egg slices on top.

4. Use a paring knife to slice the cheese onto the salad. And you can serve right away!

Shopska salad is one of the dishes of Bulgarian cuisine, which has taken root well with us. The freshness of crunchy vegetables and the salty taste of feta cheese are the perfect combination. To prepare the salad you need:

1-2 cucumbers;
2 medium sized tomatoes;
1 medium red onion;
2 bell peppers;
100 gr. cheese;
10 pitted olives;
for dressing 1 tbsp. lemon juice and 2-3 tbsp. olive oil.
salt and pepper to your taste.

Cooking:

1. Wash and dry the peppers with paper towels. Put on a baking sheet in an oven preheated to 200 degrees, bake for 10-15 minutes. Then remove the peppers from the oven, cover with a bag or plastic wrap and let cool for 10 minutes.

2. When the peppers are cool, remove the core, remove the skin and cut the peppers into cubes.

Note! You can skip the step with peppers and make a salad with fresh peppers.

3. Wash and cut the remaining vegetables: tomatoes - into slices, cucumbers - into strips or quarters 2 cm thick, onions - into half rings, cut olives in half or can be left whole. Put everything in a salad bowl. Add peppers and cheese, cut into cubes.

4. Drizzle salad dressing with olive oil and lemon juice. Salad Shopsky is ready!

summer indian salad

This salad is just a storehouse of antioxidants, super healthy and bright. For 4-5 servings of salad you will need:

3 small carrots;
1 bunch of radishes;
1 small zucchini;
1/2 small red onion (do not overdo it with onions, otherwise you can spoil the salad);
a handful of mint leaves;

For salad dressing:

1 tbsp mayonnaise;
2 tsp Dijon mustard;
2 tbsp olive oil.

Cooking:

1. First, let's deal with vegetables: peel and grate the carrots on a large grater or cut into small strips; finely chop the onion; cut the zucchini into strips, and the radish into thin circles, tear the mint leaves with your hands. Collect everything in one large bowl.

2. Prepare the dressing: in a small bowl, mix mayonnaise, vinegar and mustard, beat until smooth. Whisking constantly, pour in the oil. Now you can pour this dressing over the salad and mix everything well.

Summer Indian salad is ready!

Good to know! Lettuce can be stored in the refrigerator in a covered container for up to a day.

For this recipe you will need:

2 cups pasta spirals or feathers;
1 carrot;
1 cucumber;
1 red pepper;
1 green pepper;
salt, pepper to your taste;

Cooking:

1. Boil pasta until tender, BUT! do not digest. Let them cool down.

2. Vegetables cut into cubes of the same size. Put vegetables and pasta in a salad bowl.

3. Prepare the Italian dressing and pour it over the salad, add spices to your taste. Stir and serve!

Good to know! It is very tasty to season the salad with seasonings for pasta, they are sold in stores.

Summer salad with arugula and ricotta cheese

A fresh and super light summer salad with hints of summer. For two servings of this recipe you will need:

100 gr. fresh herbs (it can be any salad mix);
100 gr. ricotta cheese;
a handful of pecans or walnuts;
1/2 cup blueberries;
mint leaves (to your taste);
1 tbsp balsamic vinegar;
2 tbsp olive oil.

Cooking:

1. This salad is prepared in portions. Arrange lettuce leaves on each plate. Top with slices of ricotta cheese, washed blueberries and nuts.

2. Top salad with balsamic vinegar and olive oil dressing. Serve this salad and eat it right away!

Salad with green beans and radishes - summer recipe

For cooking you will need:

400 g green beans (frozen beans are quite suitable);
10 pieces. cherry tomatoes;
6 pcs. radish;
100 gr. feta cheese.

For dressing you need (for a simple dressing option, the first two ingredients will be enough):

3-4 tbsp olive oil;
1 tsp honey;
1 tsp mustard;
2 tbsp lemon juice;
1 tbsp white wine vinegar;
salt, pepper to your taste.

1. First, prepare the honey-mustard dressing by mixing all the ingredients, except for the oil, until smooth. While stirring with a whisk or fork, carefully pour in the oil.

2. Green beans should be boiled in boiled water for 2-3 minutes. Drain the water and discard the beans.

3. In a large bowl, combine beans, cherry tomato halves, sliced radishes and feta cheese pieces. Drizzle with dressing and serve.

Summer recipe with lettuce, apple and cucumber

Fresh and crunchy, this salad is perfect for a light lunch or dinner, and is a good accompaniment to chicken dishes.

For 2 servings you need:

100 gr. lettuce leaves (any that you can buy or find at home will do);
1 medium cucumber;
1 apple;
2 tsp shelled sunflower seeds.

Cooking:

1. Rinse the lettuce leaves and tear with your hands into pieces of 5 cm each. Cut the cucumber into circles, the apple into thin slices. Put everything in a salad bowl and mix.

2. As a dressing, you can take regular olive oil or a mixture of 1 tsp. mustard, 1 tsp honey and 2 tsp. olive oil.

3. Sprinkle seeds on top of the salad.

Carrot salad with lemon - recipe with photo

The sunniest and most summer salad of the entire selection. It is quick and easy to prepare, and the taste will surprise everyone. For 4 servings of salad you need:

4 medium carrots;
juice and zest of 1 lemon;
1 bunch of parsley;
olive oil;
1-2 tsp liquid honey;
salt, pepper to your taste.

Cooking:

1. Grate carrots on a coarse grater or cut into strips using a Korean carrot grater.

2. Cut off the stems of the parsley and finely chop the leaves.

3. Mix carrots with lemon juice and zest, honey and chopped parsley, season with oil and mix. Add salt, pepper to taste. Let the salad rest for a bit before serving!

Spinach and Strawberry Salad - Summer Recipe

In the summer, strawberries are an affordable product. Did you know that it makes amazing light salads? No! Then try and cook. For 2 servings of salad you need:

100 gr. spinach leaves;
2 cups strawberries;
guest almond flakes/pecans or walnuts

Refueling:

1 tsp lemon juice or white wine vinegar;
2 tbsp olive oil

Cooking:

1. Rinse the spinach and dry the leaves with paper towels. Wash the strawberries, separate the tails and cut. Put everything in a salad bowl.

2. Add nuts.

3. Prepare the dressing, pour over her salad. Salad should be served immediately.

Interesting to know! This salad has variations, you can additionally add pieces of goat cheese, and use balsamic vinegar or mustard salad dressing as a dressing.

Look for delicious summer salad recipes? We have made a special selection of new interesting recipes, so we advise you to get acquainted with it as soon as possible.

Delicious summer salads - recipes with photos

Salad with tomatoes and shrimps

You will need:

45 ml dry white wine
- a couple of small tomatoes
- shrimp - 90 g
- bunch of watercress
- Bulgarian pepper - ¼ pcs.
- a teaspoon of balsamic vinegar
- olive oil
- soy sauce - 2.1 tbsp. spoons
- seasonings

Cooking features:

Boil the shrimp, marinate them in a mixture of balsamic vinegar, soy sauce and wine, let stand for 5 minutes. Blanch the tomatoes, remove the skin. Grind the bell pepper. Mix vegetables with shrimp, add lettuce leaves, sprinkle with lemon juice, season.

Try also the options described.

Summer salad recipes: simple and delicious

tofu recipe

Ingredients:

Tofu - 150 g
- half a bunch of lettuce leaves
- pickled salted mushrooms - 190 g
- half a bunch of dill
- green onion - 50 g
- half a bunch of parsley
- olive oil - 3.2 tbsp.
- young garlic - 2 cloves
- sunflower seeds, balsamic vinegar - 2 tbsp. spoons
- black pepper

Cooking steps:

Tear lettuce leaves with your hands, chop the greens, stir, transfer to a plate. Combine chopped mushrooms with garlic in a bowl, place on lettuce leaves. Make a sauce of black pepper, balsamic vinegar, oil, beat well. Chop the tofu into a medium cube. Spread tofu on top of lettuce leaves, drizzle with prepared sauce and sprinkle with seeds.

Consider and. Even a child can cook them.

Summer salads, simple, delicious: recipes with photos

Recipe with corn and crab sticks

Ingredients:

can of canned corn
- onion
- a fork of red cabbage
- light mayonnaise
- ground black pepper

How to cook:

Grate the cabbage. Chop the crab sticks into medium-sized cubes. Chop the onion. Drain the liquid from the corn jar, stir, salt, season with mayonnaise sauce.

Recipe for a delicious summer salad for a birthday

You will need:

Bunch of green lettuce
- a couple of celery sticks
- cucumbers - 245 g
- avocado
- sweet green pepper
- 4 green onions
- lemon juice - 2.2 tbsp. spoons
- a pinch of sugar
- 125 g olive oil
- garlic clove
- ½ tsp Dijon mustard

How to cook:

Rinse lettuce leaves, dry, tear with your hands. Cut sweet green pepper into slices. Chop the cucumbers, avocado, onion and celery. Stir the ingredients, season with mustard, olive oil.

The most delicious summer salad recipes

fruit salad

Required products:

Kiwi
- apple
- pear
- orange
- lemon with banana
- cashew nuts - one handful
- natural yogurt - 190 ml
- powdered sugar

Cooking features:

From apples and pears, cut the middle, crumble into cubes. Chop kiwi, orange, banana into small pieces. Put fruit in a container, sprinkle with lemon juice, stir. Divide the avocado in half, remove the stone, separate from the peel, cut into slices, grind in a blender. Add yogurt, powder, stir. Divide into glasses, pour sauce over, garnish with nuts, serve chilled.

Salad with anchovies

Required products:

chicken egg
- a slice of white bread
- anchovies - 6 pcs.
- lettuce
- soft cheese
- garlic powder
- parmesan - 10 g
- mustard

How to do:

Crumble bread into cubes, fry with a drop of olive oil. Soak anchovies in water. Mix cheese with mustard, ricotta, dry garlic. Cheese can be replaced with natural yogurt. Transfer to a plate, season with sauce, add a boiled egg, anchovies, chopped croutons, sprinkle with grated parmesan.

Everyone likes simple light salads without exception. This is a great option for the heat. They can be cooked at least every day. In honor of the holiday, shrimp, cheese, fish, etc. can be included in the composition. Quite interesting are the variations of fruits.

In anticipation of the holidays, every housewife, dreaming of surprising with something new, original, begins an active search for new recipes. I want it to be not like everyone else, but better, tastier, more beautiful.

But, as you know, the new is the well-forgotten old. Vegetables are rightfully popular during feasts, because there are usually a lot of dishes on holidays, you want to taste all the dishes, while maintaining your health - not every stomach can withstand a large amount of heavy food.

Here are some options for summer lightness.

Salad "Black Prince"

This salad has oriental roots and the prince is black not only because there is eggplant in the salad.

Eggplant round - 1 medium size;
sweet pepper - 1 medium size;
tomato - 3 medium sizes;
garlic - 2 cloves;
onion - 1 medium size;
parsley;
dill;
basil;
sunflower oil;
apple cider vinegar;
soy sauce.

First, prepare the eggplant: you need to take one eggplant and bake it in the oven until a crust appears.

Remove, cool and peel.

Finely chop the pulp.

Add finely chopped or crushed garlic, soy sauce, garlic, vegetable oil to the eggplant mass.

Tomatoes, without removing the seeds, cut into slices.

Chop the onion into thin half rings and add apple cider vinegar to remove bitterness. Cut sweet bell pepper into thin strips.

Finely chop the dill, parsley and basil.

It goes well with meat, poultry, barbecue and vodka!

Put tomatoes, peppers and onions in a deep dish, pour everything with eggplant dressing and sprinkle with chopped herbs. You do not need to salt the salad, as soy sauce is salty.

Serve the salad immediately to the table, otherwise the tomatoes will release a lot of juice, and the salad will become a cold soup, which is also not bad in principle. This summer salad comes out bright, with a mild, spicy basil flavor and garlic aroma.

Salad "Sea Breeze"

The next salad is a good alternative to the traditional herring under a fur coat, but much healthier and less high-calorie.

Seaweed - 1 package dried or 1 canned;
beets - 1 medium size;
salted herring - 1 small fish;
blue or red onion - 1 head;
mayonnaise - about 2 tablespoons;
coriander;
dill.

Boil the beets or cook in the microwave - put in a bag without tying and cook at full power for about 15 minutes, depending on the size, let cool, peel and rub on a special grater in long strips.

Good with potato dishes.

Drain all the liquid from the seaweed, you will not need it (you can use dried seaweed, after boiling it).

Onion cut into thin half rings. Remove skin and bones from herring and cut into strips as thin as possible.

Mix all ingredients, sprinkle with dill and dry coriander. Add Mayo. Salt is not needed.

These ingredients will make the original.

Salad "Greek"

The classic combination of cheese and tomato in this salad is given a new twist by the Adyghe cheese, which has a curdled texture and a salty taste.

Tomato - 2 medium sizes;
Bulgarian sweet pepper - 1 large;
cucumber - 1 medium size;
onion - 1 medium head;
lettuce leaves - a bunch;
Adyghe cheese, or similar to it - 150 gr;
olives (olives) - 10 pieces;
parsley, cilantro;
olive oil;
soy sauce.

Remove the core from the tomatoes, you will not need it, it can be used to prepare the sauce for another dish. Cut vegetables into equal cubes.

Salad "Stozhok"

An original and very easy-to-prepare salad, guests cannot recognize potatoes in it for a long time - the taste is so unusual.

Potatoes - 2 medium sizes;

dried wood mushrooms - 1 briquette;

vegetable oil;

soy sauce;

dill.

Peel the potatoes, grate it raw on a coarse grater. Boil water in a saucepan.

Put the grated potatoes in a small colander and dip into boiling water. Cook for about 3 minutes, remove and rinse with cold water.

Mushrooms pour boiling water, let swell and straighten. Cut the mushrooms into small curls.

Cut the sausage into thin strips. Mix the ingredients, put on a plate in the form of a stack, sprinkle generously with soy sauce and pour with oil, crumble dill greens on top. Meat salads are indispensable for.

Salad "Khrustishka"

Almost everyone loves crunching cabbage, but one cabbage is boring, but with an apple and a red berry it’s just a pantry of vitamins and a sea of positive emotions.

Cabbage;

apple;

cranberries or lingonberries;

lemon;

sugar and salt;

vegetable oil.

Chop cabbage into very thin strips. Sprinkle it with sugar and salt and knead well with your hands until the juice appears.

The salad is crispy, juicy and beautiful. Suitable for potato dishes, meat, fish and spirits.

Drizzle with juice squeezed from one lemon. Stir and taste - the cabbage should be slightly salty and sweet and sour in taste.

Add a thinly sliced green apple and drizzle olive oil over the salad. Arrange berries nicely on top.

Salad "Cheerful chicken"

The salad is easy to prepare, light, women really like it; it has a savory, slightly pungent, buttery flavor with sour notes.

Chicken breast fillet - 2 small or 1 large;

green or red salad - 1 bunch;

round radish - 6 pieces;

crackers - 1 sachet;

garlic - 1 medium clove;

dill;

parsley;

green onion;

unrefined sunflower oil;

mayonnaise;

soy sauce;

Apple vinegar.

Boil the fillet or cook in the microwave: put in a bag and cook at full power for 3 to 5 minutes. Cut the radish into slices, fillet into cubes. Finely chop the garlic.

Mix radishes, chicken, garlic, croutons and chopped greens. Tear lettuce leaves with your hands into pieces of arbitrary size and shape.

Suitable for white wines, but can be served with any other drink.

Mix mayonnaise, soy sauce and sunflower oil in equal proportions and add a little apple cider vinegar.

Put lettuce leaves on a flat dish, put the rest of the salad on them, pour dressing, even drops over the entire area of \u200b\u200bthe salad. Stir the salad after serving.

Salad "Rainbow mood"

This salad turns out to be very beautiful, bright, women and children like it.

Cucumber - 1 medium size;

tomato - 2 large;

pepper - yellow, red, green - half;

green apple - half;

purple cabbage - one quarter of a fork, or half if small;

carrots - 1 medium size;

dill;

feathers of a batun or any other onion - 1 small bunch;

dill;

olive oil.

Cucumber, pepper, cabbage chop thinner straws. Chop the apple and carrot on a coarse grater.

Finely chop the onion and dill greens. Cut the tomato into slices.

Salad goes well with any meat and fish dishes.

Put the salad on a dish with a slide, lightly sprinkle with fine salt. Spray on top with oil.

Salad "Spicy Cucumber"

You need to be careful with this salad: it suits those who like it spicy.

Cucumber - 5 pieces of small sizes;

garlic - 1 large head;

fine salt;

ground black pepper - half a pack;

mustard seed;

sunflower oil;

apple cider vinegar.

Cucumbers cut lengthwise into 4 parts and then across. Finely chop the garlic.

Put cucumbers in a deep bowl, salt, add garlic, pepper and mustard seed, vinegar and sunflower oil.

The salad is spicy but not hot. It goes very well with new potatoes, meat, fish and strong drinks.

Leave for an hour and a half in a cold place, then mix and serve to the table, pouring over the allocated juice.

Salad "Happy Chinese"

The spiciness of this salad should be slightly noticeable, so in no case should you overdo it with spicy seasoning: after standing, the salad will soak and become even more spicy and salty.

Starch noodles - 0.5 packs;

cucumber - 2 medium sizes;

onion - 1 large head;

carrots - 1 small;

raw smoked sausage - 150 grams;

vegetable oil;

soy sauce;

seasoning "Weijing";

seasoning "Malasyan".

Boil the noodles without untying. Rinse with cold water in a colander, let the water drain well. Remove the strings and cut the noodles into pieces about 5–7 cm long.

This is a variation of the Chinese Haihe salad. The salad has a bright, spicy taste. It goes well with neutral rice and potato dishes.

Chop cucumber and carrot into thin long strips along or rub on a special grater.

Cut the sausage into long thin noodles.

Chop the onion into thin half rings.

Mix all the ingredients, add seasonings, soy sauce, vegetable oil.

Put the salad on a flat large dish.

Seasoning "Weijing" - white crystals, consisting of monosodium glutamate. Seasoning "Malasian" - orange spicy seasoning. They are sold in small bags, the packaging shows a Chinese chef. Starch noodles are white, thin, long starch-based noodles sold in bags, usually 2 bunches, tied with string. It is not necessary to cook it - just pour boiling water over it and wait for softening.

Salad "Tsukesha"

Raw zucchini is very rarely used, but in vain - this vegetable is rich in vitamins, nutritious and tasty if cooked correctly.

Zucchini - 1 small size;

onion - 1 head;

parsley;

garlic - 2 small cloves;

dill;

table vinegar;

sunflower oil;

salt.

Fresh, small young zucchini, without seeds, together with the peel, cut into very thin plates, then into strips 2–3 cm wide.

We chop the onion in half rings. Finely chop the dill and parsley. Finely chop the garlic.

The salad is very light, suitable for boiled new potatoes and meat dishes, good quality, strong drinks.

Mix vegetables, salt, add table vinegar and sprinkle with vegetable oil.

All presented salads are easy to prepare, do not contain expensive and rare ingredients and therefore are suitable not only for holidays, but also on ordinary days, and on holidays they will help save precious time and, importantly, the family budget.

In summer, all kinds of salads are ideal. Seasoned with citrus juice, vegetable oil, mayonnaise or sour cream, they are a great addition to our menu. These simple, tasty and inexpensive dishes are perfect for the festive table, and for every day.

The first mention of salads dates back to the era of the Roman Empire. During feasts, meat was served with dishes of herbs and vegetables seasoned with honey, vinegar and salt. The word salata (salty) meant "dish with dressing". The salad usually consisted of lettuce, endive and onion, dressed with olive oil, honey, salt, and vinegar. Lettuce (the leaves of which we add to our salads) got the name "salad" from the name of the dish, and not vice versa.

During the Renaissance, salads became an indispensable addition to the ceremonial table. Dishes become more elegant, new products appear, strict rules of etiquette appear. Cheese, artichokes, asparagus, various root crops are added to delicate, balanced salads. In the form of dressings, wine, various vinegars, lemon juice, olive oil and salt are used. Fragrant herbs and spices are also added.

Until the 19th century, salads consisted of fresh vegetables, herbs, root vegetables, and fruits. Starting from the 19th century, meat, boiled vegetables and root crops, salted and pickled foods, boiled eggs, cheese, mint, parsley, mayonnaise appeared in the salad. Since the 20th century, all kinds of meat, fish, mushrooms, canned peas and corn, all kinds of fruits have been added to vegetable salads. They also use all kinds of seafood: shrimp, lobster, squid…

In modern times, we can invent snacks ourselves, experiment with different ingredients, creating a new unique taste. Salads are extremely useful. They contain fiber, and vitamins, and proteins, and polyunsaturated fats, and various minerals, and carbohydrates. And it's just delicious...

Thus, not a single holiday can and does not do without summer, vegetable salads. Today we will look at some simple and delicious recipes for these dishes on the New Year's table.

Summer salad of crab sticks with tomatoes

This salad is not only delicious, but also very healthy.

Salad of crab sticks (crab meat) with tomatoes has a high nutritional value, it combines vitamins A, C, B1, B2, PP, many mineral salts, carbohydrates, fiber, complete protein, healthy fats. Vitamin A is involved in almost all major functions of the body, improves vision, strengthens the immune system. B vitamins speed up the metabolism in the human body. Vitamin C helps prevent colds. Vitamin P - strengthens capillaries and vessel walls. Lettuce is very rich in minerals such as cobalt, potassium, iron, iodine, zinc and calcium. The use of such a salad is very useful for both adults and children. Also, the use of such a salad lies in the high content of garlic, which helps fight infectious diseases.

Salad of crab sticks (crab meat) with tomatoes goes well with other dishes of our table. And it can also be an independent dish.

Ingredients:

Tomatoes - 2-3 pieces,
crab sticks (crab meat) -200 g,
cheese - 150-200 g,
mayonnaise, preferably homemade - 100 g,
garlic - 2-3 cloves,
salt, pepper - to taste.

Cooking:

We remove the pulp from the tomatoes, drain the juice, cut into strips.

Cut crab sticks into strips.

Grate the cheese on a coarse grater.

Grind garlic

Place all ingredients in a salad bowl. Add mayonnaise.

We mix.

Salad ready!

Bon appetit!

Radish salad with sour cream, “country style”

Radishes contain a large amount of fiber, which helps the intestines work, improves peristalsis, frees the body from harmful substances (for example, cholesterol), removes excess fluid and promotes weight loss. Young and juicy radish has a decongestant effect, improves metabolism and digestion.

Ascorbic acid, which is found in radishes, strengthens blood vessels, improves immunity. Essential oils provide an antibacterial effect. With the help of phytoncides, radish fights colds well.

Given all the beneficial properties of radish, it is advisable to include it in your diet and combine it with other equally tasty and healthy foods.

So, let's prepare our delicious salad.

Ingredients:

Radish - 0.5 kg,
dill - a bunch,
young onion - bunch,
rustic sour cream - 3 tbsp. spoons,
salt - to taste.

Preparing our salad

We cut the radish.

We cut the greens

We put everything in a bowl, salt, season with rustic sour cream.

Salad ready!

Bon appetit!

Light cabbage and cucumber salad

This salad contains the whole spectrum of vitamins, which makes it almost indispensable for proper nutrition.

Such a salad must be included in the diet to maintain health and beauty. With it, you can easily get rid of excess weight and maintain the result. The calorie content of cabbage and cucumber salad is usually very low, and the products included in the composition help to remove harmful substances and excess fluid from the body, which is ideal for a diet menu.

Cabbage and cucumber salad helps to keep the body in good shape, saturating it with vitamins and all the necessary trace elements.

Ingredients:

Cabbage - 500 g.,
carrots - 1 pc,
cucumbers - 2-3 pieces,
green onion, dill - 1 bunch,
vegetable oil - 2 tbsp. spoons,
lemon juice - 1 tbsp. spoon,
sugar - 1 teaspoon,
salt, pepper - to taste.

Finely chop the cabbage

Add salt to the cabbage, mix. Cabbage needs to be “mashed” a little to make it softer.

Three carrots on a coarse grater

Cut greens, add to cabbage and carrots

Add salt, pepper, vegetable oil, mix.

Summer salad of baked vegetables with tomatoes

This salad is ideal for a diet menu. It can be eaten in almost unlimited quantities, because the health benefits are great, and the harm is minimal, besides, the salad helps to get rid of extra pounds and perfectly satisfies hunger.

Oven-baked vegetables and fruits retain more vitamins than boiled or fried ones. During cooking, some of the useful substances contained in them go into the decoction, and when frying, they are destroyed by excessively high temperatures, and a harmful carcinogenic crust is also formed. When baking, you can avoid the use of fats, which will reduce the overall calorie content of the dish. This can be done simply - just cover the baking sheet with parchment or use special sleeves for baking.

Ingredients:

Zucchini - 1-2 pieces,
carrots - 1 pc,
onion - 1 pc,
dill, parsley - a bunch,
tomatoes - 1 pc,
bell pepper - 1 piece,
garlic - 1-2 cloves,
salt - to taste,
olive oil (sunflower) - 2 tbsp. spoons.

Cooking:

Coarsely cut zucchini

We spread the zucchini on a baking sheet, which is covered with tracing paper (parchment paper)

Coarsely chop the carrots and add to the zucchini

Cut the bell pepper, put on a baking sheet

Cut the onion into half rings, add to our vegetables.

We bake our vegetables in the oven.

Chopped tomatoes and herbs

We spread the cooled baked vegetables in a salad bowl, add salt, squeeze the garlic. Add tomatoes, herbs, sunflower or olive oil.

We mix.

Salad ready! Bon appetit!

Light vegetable salad with cheese and olives

Vegetable salad with cheese and olives is a storehouse of all kinds of vitamins, minerals and beneficial microorganisms.

The olive oil used to dress the salad is rich in vitamin E and other antioxidants. This is an excellent tool for the prevention of cardiovascular disease, diabetes and obesity. Olives improve the functioning of the liver and have a cleansing effect on it. Cheese is a source of proteins, minerals and vitamins. Basil tones and strengthens the nervous system, is an antiseptic. Vegetables are fiber and dietary fiber that improve digestion. They also contain vitamins A, C, B1, B2, PP, sugar and many mineral salts, magnesium, and iron. The use of tomatoes and greens reduces the risk of cardiovascular disease, improves the functioning of the lungs, stomach and pancreas.

This is not only healthy, but also an unusually tasty salad.