Delicious lean salads on the festive table. Lenten salad recipes for everyday, festive and memorial table

For those who adhere to the traditions of the Orthodox Church, it is necessary to choose the right diet for fasting. Refusal of fatty foods of animal origin should not deprive the body of vitamins and nutrients. Lenten food is also suitable for dietary nutrition. Even if there is a need to change the diet, food should be enjoyable. The menu can be complemented by a delicious lean salad. There are so many recipes for such dishes that will decorate your table.

One of the easy recipes

Let's prepare a delicious lean salad with a minimum of ingredients that are in every kitchen. This will require 6 potatoes, one onion, 250 grams of pickled mushrooms (champignons are perfect), a can of canned peas, 5 pickles, greens, salt and olive oil (can be replaced with vegetable oil).

First you need to boil the potatoes and drain it. This is all the preparatory work, after which you can begin to form a delicious lean salad. Mushrooms cut into four parts. We clean the onion and chop it in half rings. Then it must be poured over with boiling water to remove the bitterness that is unnecessary in this salad. Cucumbers should be cut into cubes. Do the same with peeled potatoes. Now it remains to mix all the ingredients and add salt to taste. Dress the salad with oil and sprinkle with chopped herbs.

Festive salad

Salads on a lean table can be a culinary masterpiece. For this, it is not necessary to take expensive delicacies. Standard products from the daily diet are quite suitable. Take one can of canned beans, 2 medium-sized pickles and tofu soy cheese (300 grams). You can dress the salad with any oil you like. Cut the cheese into pieces of medium size. Cucumbers cut into cubes, approximately like a vinaigrette. We put these two ingredients in a bowl and add canned beans to them. The variety of beans does not matter, you can take white and red. We dress a delicious lean salad with oil. For a sharp taste, add grated garlic and ground pepper.

Beet caviar

It is very useful to add beets to the diet. It contains many vitamins and other beneficial substances. We prepare a lean beetroot salad as follows. You will need 3-4 medium-sized beets, one sweet pepper, one onion (small), two tablespoons of tomato paste, garlic (2 cloves), spices and vegetable oil. To begin with, we wash the beets and boil them in their skins until tender. Peppers also need to boil a little, but not much.

While the vegetables are cooling, you can cut the onion into small cubes and fry it in a pan with vegetable oil and tomato paste. Three beets on a grater, and cut the pepper very finely. You can peel it off if you like, but it's not necessary. Add vegetables to the pan, sprinkle spices to taste (salt and ground pepper) and chopped garlic. Mix everything and put it in a salad bowl. The dish can be served at the table.

Hearty and tasty

To make a more satisfying snack, you can cook a lean salad with rice and beans. To do this, take 100 grams of dry beans, 100 grams of rice, a small onion, one medium sweet pepper, a clove of garlic, vinegar and vegetable oil. Soak beans in water for 7 hours.

Then boil it in new water until tender. Rice is washed and also boiled. We clean the pepper and cut it into any shape. Onion cut into cubes of medium size. Fry them in vegetable oil. Grind the garlic in any way. Mix all the ingredients and season to taste with oil and vinegar. Delicious lean salad is ready.

Salad with fish

You can diversify the menu with seafood. Lenten salads with fish will decorate even the festive table. For cooking, we take any fish (salted, smoked or canned), fresh cucumber, one sweet pepper, 100 grams of rice, a medium-sized onion, oil and salt as needed. First boil the rice and let it cool. Finely chop the onion and fry in vegetable oil. We clean the pepper and cut into not very small cubes. We also grind the remaining ingredients, but not much, so that porridge does not turn out. Mix all ingredients and season with oil. Salt to taste, as the fish will already add salt to the dish.

tuna salad

Lean fish salads are traditional not only in fasting. We take a can of canned tuna, 100 grams of dry beans, an onion head, vegetable oil and garlic. Soak the beans for 7 hours, and then boil.

Finely chop the onion and sauté. Grind the fish and mix all the ingredients. Salt to taste and season with oil. This is how delicious lean salads are prepared. The recipes are very simple and affordable.

Salads for the holiday table

Even in fasting, you can decorate the festive table with delicious and original dishes. Lenten salads for the New Year should please all guests. But it will take a little more time to prepare them. Let's make a lean salad with squid. Seafood is a favorite product of many gourmets. It will take one kilogram of freshly frozen squid. Defrost them and remove the spine and skin.

Dip the prepared carcasses in boiling water and cook for about 3 minutes, but no more. Having digested squid, you can get a very hard and tasteless product. Lean squid salad should be tender. When the carcasses have cooled, cut them into thin strips. We take two sweet peppers of different colors (red and yellow). We clean them from seeds and cut into strips. We wash the average tomato thoroughly and cut into small cubes. Lemon should be cut into circles, and then into eight pieces. Onion cut into cubes and scalded with boiling water. Now put all the ingredients in a salad bowl and season with lean mayonnaise or butter. Add salt and pepper as desired. Lenten salads for the New Year must be decorated with greens.

Fruit salad

Lenten holiday salads can be prepared with fruits. You will get a very tasty dessert. Salad "Winter Garden" will be the pride of any housewife. To prepare it, you will need 3 apples, an orange, a tangerine, a pear, a kiwi, 5 strawberries and a few grapes. All fruits must be cleaned, removing the seeds, skin and veins.

We cut them into slices, and grapes and strawberries in half. Now we spread the fruits in layers on a beautiful festive dish, but not very small. The first layer will be apples. Then come pear, kiwi, grape, orange, tangerine and strawberry. Before serving, sprinkle the salad with lemon juice and sprinkle with powdered sugar. We decorate the dish with thin shavings of orange peel and dried fruits. Serve the salad on the table.

Salad with pear and cheese

Lenten salad is not necessarily dressed with vegetable or olive oil. You can use lean mayonnaise without eggs. Let's make a simple pear and cheese salad. Here you need to take a pear of hard varieties, better than winter ones. We take any cheese according to our taste. The pear should be cut into halves. Remove seeds and skin. Then cut it into strips. We also cut cheese. Add a small pinch of salt and red pepper to these products. Then season with lean mayonnaise. You can let the dish brew a little, then it will be even tastier. Lean holiday salads like this are always in demand.

Oriental salad

There are options for preparing a lean salad for lovers of oriental cuisine. Products will need a minimum amount, and the result will be simply excellent. It will take 300 grams of Korean carrots and 300 grams of champignons. Season Korean carrots with soy sauce.

This amount will require two large spoons. Also sprinkle with toasted sesame seeds. Clean the mushrooms and cut into slices. Then fry them in vegetable oil. They need to brown a little. Salt and pepper them to taste. Mix these two ingredients and serve. To give the dish a more aesthetic appearance, we decorate it with greens.

Unusual recipe

You can also cook original delicious lean salads. The recipes include an ingredient that is atypical for such dishes, which gives them new flavor notes. Persimmon is most often used in the preparation of desserts. But how do you like a lean salad with persimmon and shrimp? This is an original, festive and very healthy dish. For cooking, we take two persimmons, 16 king prawns, 100 grams of arugula, salad mix (200 grams), one clove of garlic, 50 grams of pine nuts, balsamic vinegar, mustard grains and olive oil. For salad, you should choose ripe fruits, pitted, which do not knit. Peel the shrimp and put them in a pan with olive oil. Fry them for about 3 minutes with the addition of finely chopped garlic. Wash the persimmon and cut into thin slices. Pour arugula and salad mix into a salad bowl. Mix greens and arrange in portioned plates. Put the fried shrimp on top and sprinkle them with pine nuts. Lay persimmon slices on the sides. For dressing, we use a mixture of balsamic vinegar, oil, mustard, salt and pepper. Drizzle salad and serve.

Cabbage and soy salad

In fasting, the body especially needs vitamins and nutrients. There are a lot of them in germinated soybean sprouts. For a lean salad, you will need 150 grams of white cabbage, 150 grams of sprouted soy sprouts, 100 grams of papaya (can be replaced with sweet pumpkin), a bunch of basil, lemon or lime juice, olive or vegetable oil, ground pepper (a pinch) and salt. This is a light but very healthy salad. Fry the soybean sprouts in a frying pan with the addition of oil. Finely chop the cabbage and place in a salad bowl. We cut or tear greens with our hands. Peppers can be added to this salad if desired. We cut it into thin strips. Cut papaya or pumpkin into thin slices. Put all the ingredients in a salad bowl and sprinkle with lime or lemon juice. Serve the salad in bowls.

Moroccan carrot salad

Easy to prepare and delicious salad from almost one carrot. This dish takes 15 minutes to prepare. We take 500 grams of carrots, two large spoons of vegetable oil, one lemon, a bunch of cilantro, a quarter of a spoon of cumin, salt and ground red pepper. Carrots are peeled and cut into very thin strips. In this case, a special grater can become an assistant. Divide the lemon in half and squeeze the juice from one half. The second part is cut into thin circles. Wash the cilantro and finely chop. We spread the greens in a bowl and add vegetable oil, lemon juice, salt and cumin to it. Mix all the ingredients and pour the mixture over the carrots. Decorate the salad with herbs and lemon. Serve on the table in a couple of hours. By this time, the carrots will be saturated with all the juices and will become especially juicy.

Greek salad

Greek salad can also be attributed to lenten dishes. We need a traditional set of products: 2 tomatoes, 2 cucumbers, a medium onion, a few olives and olive oil. Cut tomatoes and cucumbers into cubes and put in a salad bowl. We cut the onion into half rings, and the olives into thin rings. Mix all the ingredients and season with olive oil. This is a traditional but everyone's favorite salad.

Salad with croutons

Salad with crackers occupies a separate place in the row of appetizers. To prepare it, you need to take one equivalent can of white beans and pickled champignons, one small onion, 200 grams of white soy cheese, herbs, spices, lean mayonnaise, garlic and 50 grams of lean rye bread croutons. Drain the water from the beans and pour it into a salad bowl. We cut the mushrooms into quarters, and the onion and cheese into cubes. Put all the ingredients in a salad bowl and mix. Lastly, put the croutons and dress the salad with mayonnaise. Add garlic as desired. This salad should be served immediately, until the croutons are soft. You can fill this dish with lean mayonnaise, and then pour crackers on top. We decorate a lean salad with crackers, greens and cherry tomatoes, cut into halves.

Afterword

Lenten salad can be prepared from any fresh vegetables and fruits. Canned foods also look very good in such dishes. The simplest and most well-known lean salad is made from tomatoes, cucumbers and onions, cut into pieces and seasoned with vegetable oil. By adding new ingredients, you can create new dishes. Therefore, show imagination and creativity, and food will give you pleasure.

What salads to cook during fasting - TOP 10 recipes for lean salads from the magazine "site"

During Lent, Orthodox Christians traditionally abstain from eating eggs, meat, fish, and dairy products. There are fruits, vegetables, mushrooms, all kinds of pickles and cereals - all this is not only tasty, but also healthy.

An excellent replacement for dairy products during fasting is calcium-rich sesame seeds and some vegetables. Instead of fish, you can eat nuts and vegetable oils (linseed, olive, mustard and walnut oils are especially rich in healthy fats).

Protein products perfectly replace mushrooms and legumes - beans, peas, lentils. And the sources of vitamins are fresh vegetables, herbs, cereal sprouts, fruits and berries (fresh and frozen).

This article provides salad dressing recipes- salty and sweet, festive and everyday, from mushrooms, fruits and vegetables (fresh and baked), with the addition of nuts and seeds (sesame, pumpkin and sunflower).

TOP 10 Lenten Salad Recipes

Recipe 1.

You will need: 250 g of champignons, 3 small beets (about 350 g), 1 red onion, a handful of roasted sunflower seeds, greens for decoration. For dressing: 1 tablespoon of natural apple cider vinegar (can be replaced with lemon juice), 2-3 tablespoons of cold-pressed vegetable oil, salt and a pinch of sugar.

Wash the beets, wrap in foil and bake in a well-heated oven until soft (about 35-50 minutes, depending on the size of the fruit). Wash the mushrooms, put in a colander, and then on paper towels. When the mushrooms dry, cut them into thin slices, put them on a baking sheet and bake in the oven for 15-20 minutes (before drying, the mushrooms should greatly decrease in size). Cut the onion very thinly, into half rings. Cool the baked beets, cut off the peel and cut into strips (or thin slices). Combine salt, sugar, vinegar and oil in a bowl. Season the beets with the resulting mixture, mix, let stand for 10 minutes, then add the onion and mushrooms, mix again and leave for another 10 minutes to marinate. Garnish the salad with fresh herbs before serving.

Recipe 2.

You will need: 400 g of Chinese cabbage, 3 stalks of celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumbers, 1 tablespoon of soy sauce, a handful of sesame seeds, 2 tablespoons of lemon juice (can be replaced with rice vinegar), 3 tablespoons of olive oil.

Wash and dry vegetables. Peel the bell peppers from seeds and stalks, cut into small, thin strips. Finely chop the Chinese cabbage. Cut the onion into thin half rings, cucumbers into strips. Finely chop the celery. In a separate bowl, combine olive oil, soy sauce and lemon juice. Combine all vegetables in a salad bowl, add dressing, toss and serve garnished with sesame seeds.

Recipe 3.

You will need: 300 g of Chinese cabbage (can be replaced with young white cabbage), 250 g of carrots, a handful of walnuts (can be replaced with cashews, hazelnuts, pistachios), 100 g of pitted prunes. For dressing: 5 tablespoons unrefined vegetable oil, 3 teaspoons brown sugar (or honey), 2 teaspoons lemon juice.

Wash and dry vegetables. Shred the cabbage finely. Grind the carrots on a medium grater or cut into thin strips. Rinse prunes in warm water, scald with boiling water and cut into small pieces. Put all the ingredients in a deep bowl, sprinkle with sugar (or honey), add oil and lemon juice. Mix everything. Serve sprinkled with chopped walnuts. It turns out a light, but very satisfying lean salad, crispy, juicy, with a delicate taste and a piquant note that prunes give it. For piquancy, you can add 1 clove of garlic pressed through a press to this dish. Prunes in this recipe can be replaced with dried apricots.

Recipe 4.

You will need: 2 apples, 2 pears, 4 kiwis, 2 carrots, 200 g pumpkin pulp, 1 tablespoon of liquid honey, 2 tablespoons of walnut oil, 3-4 tablespoons of natural freshly squeezed orange juice, a handful of white raisins, a pinch of chopped walnuts (optional), a handful of pumpkin seeds, a handful of cranberries (fresh or frozen).

Rinse the raisins and soak for 10 minutes in warm water, then discard in a strainer, and when the water drains, put on a paper towel to completely remove excess moisture. Kiwi, pears, apples and carrots wash, dry, peel. Cut out cores from apples and pears. If the peel on the fruit is soft, you can leave it. Coarsely grate the carrots, and cut the pumpkin, apples, pears and kiwi into small slices (or cubes). Mix orange juice with honey and walnut oil. Combine all the ingredients in a salad bowl, add steamed raisins, pour in the dressing and mix everything well. Serve sprinkled with pumpkin seeds and cranberries. Instead of honey, wedge syrup or brown sugar can be used in this recipe.

Recipe 5.

You will need: 3 large tomatoes, 2 medium eggplants, 2 bell peppers, 2 sprigs of basil, a handful of pine nuts, 2-3 tablespoons of olive oil, 2 sprigs of parsley (or cilantro), 2-3 garlic cloves, 1 coffee spoon of sugar, 2 tablespoons of lemon juice, salt and freshly ground pepper to taste.

Wash and dry peppers, eggplant and tomatoes. Lay the vegetables on a parchment-lined baking sheet. Prick the eggplants with a toothpick or fork in 2-3 places, also make a few punctures on the tomatoes. Bake vegetables at 220-240° until soft. Tomatoes and peppers will cook in about 20-25 minutes (they need to be removed from the oven and covered with cling film). The eggplant will take longer to bake, about 45 minutes (they should be completely soft). Tighten the finished eggplants with a film too and let them “rest” for a quarter of an hour. Then remove the skin from the vegetables, cut into slices and put in a salad bowl. Finely chop the garlic. Chop the washed and dried greens and combine with vegetables. In another bowl, mix garlic, lemon juice, sugar, salt, ground pepper and oil. Add the dressing to the mixed vegetables, toss, wrap in clingfilm and refrigerate to set the salad. Serve chilled, sprinkled with pine nuts.

Recipe 6.

You will need: 300 g of fresh champignons, 1 can of canned peas, 2 small carrots, 2 small potatoes, 2 fresh cucumbers, a handful of pitted green olives, 100 g of peeled pistachios, 3 tablespoons of unrefined vegetable oil (preferably linseed or olive), 1- 2 garlic cloves (optional), salt and pepper to taste.

Preheat oven to 180º. Wash the mushrooms, put on a towel, remove excess moisture, cut into thin slices, spread on a lightly oiled baking sheet and bake until golden brown. Boil carrots and potatoes. You can add 1 tablespoon of sugar to the water in which the carrot will be boiled - the salad will turn out tastier. Cut olives into rings, cucumbers into half rings. Finely chop the garlic. Cut boiled potatoes and carrots into small cubes. Lightly toast the pistachios in a dry frying pan. Mix all vegetables in a salad bowl, add nuts, salt, pepper, pour in oil and mix.

Recipe 7.

You will need: 2 small zucchini (about 400 g), 2 fresh cucumbers, 100 g of bean sprouts, 250 g of radish, 4 sprigs of green onions, a handful of raw almonds, 1 teaspoon of peanut butter, salt, a small bunch of watercress. For dressing: juice of half a lime, 2 coffee spoons of liquid honey, 3 tablespoons of walnut oil, freshly ground black pepper.

Preheat oven to 180º. Peel the zucchini, cut out the seeds, cut the flesh into slices about 1 cm thick, put on an oiled baking sheet and bake until golden brown. Cucumbers also cut into cubes. Pour boiling water over the almonds, bring to a boil, and then, transferring the nuts in portions to cold water, take them out and, pressing on each nut with two fingers (sliding movements), remove the peel - it should “slip off”. Split each nut in half and fry in a dry frying pan until golden brown. Cut green onions into rings, radishes into circles. Mix radishes, green onions, bean sprouts and cucumbers in a bowl. Next, prepare the dressing: Whisk honey with nut butter and lime juice with a whisk or blender. Gently fold the dressing into the salad, being careful not to damage the sprouts. Arrange the watercress leaves on plates, put the salad on them, sprinkle the nuts with freshly ground pepper. Serve immediately.

Recipe 8.

You will need: 300 g of red beans, 2 sweet Crimean onions, 1 large zucchini, 1 bunch of herbs (dill, parsley or basil), 100 g of peeled walnuts, 2-3 cloves of garlic, 250 g of champignons, 2 tablespoons of cold-pressed olive oil for salad dressing, refined vegetable oil for frying, salt and pepper to taste.

Soak the beans overnight. The next day, boil: first fill with water, boil for 15 minutes, then carefully strain the broth, fill with clean water and cook until tender. Be careful not to overcook the beans. Peel the onions and chop finely. Fry one in oil until golden brown, set aside the other. In another pan, brown the washed, dried and sliced ​​\u200b\u200bmushrooms. Cut the zucchini into cubes and fry until golden brown in a separate bowl. In a blender, chop garlic, herbs, nuts, salt, pepper, raw and fried onions. Add olive oil to the vegetable puree, whisk again. Mix cooled beans, mushrooms, zucchini in a salad bowl, add dressing and mix.

Recipe 9.

You will need: 200 g of canned corn, 200 g of fresh pineapple, 1 eggplant (or zucchini), 100 g of leek (white part), 1 white onion, 4 tablespoons of vegetable oil, 1 cup of red lentils. For marinade: 1 coffee spoon of salt, 1 coffee spoon of sugar, 50 ml of water, 3 tablespoons of lemon juice (can be replaced with vinegar).

Rinse the lentils, boil for 15 minutes in 2 liters of salted water and discard on a sieve. Cut the onion into rings and fry in oil. Cut a white onion into half rings and marinate in a mixture of salt, sugar, water and lemon juice (at least half an hour), then drain the liquid and squeeze the onion. Cut the eggplant into cubes and fry for about 7 minutes in another pan, salt at the end. Cut the pineapple into slices. Combine cooled lentils, fried leeks, pickled onions, corn and pineapple in a salad bowl. Add more salt and vegetable oil if necessary. It makes a great holiday salad.

Recipe 10. Salad of asparagus, green beans with avocado

You will need: 250 g of boiled green beans, 2 boiled potatoes, 1 avocado, 2 small tomatoes, 250 g of boiled green asparagus, 1 tablespoon of natural apple (or balsamic) vinegar, 2 tablespoons of olive oil, salt and black pepper to taste.

Mix vinegar with salt, pepper and olive oil. On a flat salad plate, place the beans in the center, spread the sliced ​​\u200b\u200bpotatoes and tomatoes around. Remove the pit from the avocado and remove the peel, cut the flesh into small slices and put on the potatoes. Spread the asparagus on top. Pour dressing over vegetables and serve. This is another option for a lean salad for the holiday table.

As you can see, even during fasting, you can enjoy amazingly tasty, satisfying, and most importantly, healthy dishes. Choose your favorite recipes, cook lean salads at home and eat to your health! Bon appetit!

Nutritionists claim that the daily norm is 300 g of fruits, 500 g of vegetables and 500 g of greens. There will be too much together. But if you cook smoothies and various fruit and vegetable salads, it is not so difficult to fulfill the norm. We offer you to cook very tasty lean salads, for every taste.

Salad of beans and vegetables

Ingredients:

• string beans - 1 pack
• bell pepper - 1 pc.
• garlic - 2 teeth
• sesame - 1 tbsp. l.
• soy sauce - 2-4 tbsp. l.
• vegetable oil - 4 tbsp. l.

How to cook?

1. Fry the green beans in a non-stick pan until the sides are golden brown. If using a regular one, brush lightly with oil.
2. Peel the pepper from seeds and core, cut into slices and also fry a little.
3. Mince the garlic or put it through a garlic press.
4. Combine all ingredients in a bowl, pour vegetable oil and soy sauce on top. At the end, decorate the lean salad with sesame seeds.

Vegetable salad with chuka seaweed

dextergirl

Ingredients:

• avocado - ½ pc.
• bell pepper - 1 pc.
• cucumber - 1 pc.
• Chuka seaweed (or others) - 100 g
• soy sauce - 2 tbsp. l.
• olive oil - 1 tbsp. l.
• sesame seeds (optional) - 1 tbsp. l.

How to cook?

1. Wash and cut the avocado, pepper and cucumber.
2. Put the vegetables on a plate, add chuka seaweed or any other seaweed to your taste. Dress the salad with soy sauce and olive oil.
3. You can decorate the salad with sesame seeds toasted in a non-stick pan.

Lenten salad with croutons

otbornoe_menu

Ingredients:

• cucumber - 3 pcs.
• tomatoes - 2 pcs.
• pepper - 1-2 pcs.
• lettuce - 10 large leaves
• baguette - 1 pc.
• garlic - 2 teeth
• vegetable oil - 50 g
• citrus juice - 2 tbsp. l.
• tangerines - 1 pc.
• lemon - 1 pc.
• paprika

How to cook?

1. Wash the vegetables, remove excess moisture and cut into slices.
2. Add chopped lettuce leaves to vegetables.
3. Salt all ingredients to taste, pour over citrus juice and season with vegetable oil.
4. Cut the baguette into thin slices, salt, add a little paprika, finely chopped garlic. Drizzle the baguette pieces with oil and toss to combine. Then bake them for 12-15 minutes at 140 degrees.
5. The final touch: toss the salad and top with warm croutons. You can serve the dish to the table!

Salad with orange and beets

nutsandberries.ru

Ingredients:

• arugula - bunch
• beets - 1 pc.
• orange - 1 pc.
• animated walnuts - 0.5 tbsp. l.
• cold pressed olive oil

How to cook?

1. Wash the nuts and soak them in clean water for several hours.
2. Wash the arugula too and put it on a plate, removing any remaining moisture from it.
3. Peel and grate raw beets. Then put it on the arugula.
4. Chop the orange and add to the rest of the ingredients.
5. Drizzle the salad with extra virgin olive oil.
6. Top the dish with nuts: both grated and whole halves.

Light vegetable salad

mysweetbijou

Ingredients:

• carrots - 400 g
• raisins - 70 g
• lettuce leaves - 150 g
• white wine vinegar - 4 tbsp. l.
• olive oil

How to cook?

1. Peel the carrots, cut into large strips, salt, season with olive oil and bake for 15 minutes at a temperature of 220 degrees.
2. Meanwhile, soak the raisins in vinegar for 15-20 minutes.
3. Tear lettuce leaves and place on a plate.
4. When the carrots are ready, add them to the lettuce leaves along with the raisins.
5. Drizzle all ingredients with olive oil.

Salad of chickpeas and vegetables

girlyanda

Ingredients:

• chickpeas - 200 g
• cherry tomatoes - 4 pcs.
• cucumber - ½ pc.
• sweet red pepper - ½ pc.
• freshly squeezed lemon juice - 4 tbsp. l.
• apple cider vinegar - 2 tbsp. l.
• lemon zest - 1 tbsp. l.
• garlic - 3 teeth
• mint leaves
• pepper

How to cook?

1. Boil chickpeas.
2. Grind tomatoes, cucumber and pepper. Finely chop the garlic or pass through a garlic press.
3. Prepare the sauce: stir in the oil, lemon juice, vinegar, zest, garlic, salt and pepper. Mix well.
4. In a separate bowl, combine chickpeas and vegetables. Then season them with sauce and garnish with chopped mint leaves.

Salad of mango, avocado and vegetables

alya_samokhina

Ingredients:

• mango - 1 pc.
• avocado - 1 pc.
• cherry tomatoes - 6 pcs.
• cucumber - 1 pc.
• lettuce
• lime juice
• pepper

How to cook?

1. Cut the mango into cubes.
2. Cut the avocado in half, peel, remove the stone and cut into thin slices obliquely. Pour lime juice over it, after mixing it with salt and pepper so that it does not turn black.
3. Wash tomatoes, cucumber and lettuce and cut into large pieces.
4. Put all the ingredients, except for the avocado, on a plate, mix.
5. At the end, decorate the avocado salad, season it with a mixture of lime juice, pepper and salt, and serve the lean salad to the table.

Salad of tomato, olives and herbs

larion_larissa

Ingredients:

• marinated tomatoes - 5 pcs.
• olives - 10 pcs.
• bulb - 1 pc.
• celery
• vinegar 5% - 1 tbsp. l.
• olive oil - 1 tbsp. l.
• pepper

How to cook?

1. Cut the onion into half rings or cubes, scald with boiling water and marinate in vinegar with salt and pepper.
2. Put the onion on a plate. Top with finely chopped celery, olives and tomatoes.
3. Garnish the salad with finely chopped herbs and seasonings to taste.

Quick bean and vegetable salad

vkusno_v_post

Ingredients:

• beans - 1 can
• tomato - 1 pc.
• celery - stalk
• garlic - 3 teeth
• dill - bunch
• basil - bunch
• sesame - 1 tbsp. l.
• olive oil

How to cook?

1. Lay the beans on a plate.
2. Cut the tomatoes, celery, finely chop the garlic or pass through a garlic press. Then lay all the ingredients on the beans.
3. Dress the salad with olive oil, garnish with herbs and basil leaves. At the end, sprinkle the dish with sesame seeds.

Salad of beets, almonds and sauerkraut

trainer_pravilnoe_pitanie

Ingredients:

• boiled beets - 1 pc.
• sauerkraut - 100 g
• almonds - 100 g
• parsley
• olive or linseed oil

How to cook?

1. Boil the beets until cooked, cool, peel, cut into slices.
2. Put the beets, sauerkraut, almonds on a plate. Top the dish with finely chopped parsley.
3. Drizzle a lean salad with olive or linseed oil and serve.

spring salad

veganstvo_syroedenie

Ingredients:

• yellow pepper - 1 pc.
• orange pepper - ½ pc.
• gherkin - 2 pcs.
• avocado - ½ pc.
• chard
• wheat germ oil
• lemon juice

How to cook?

1. Wash the avocado, gherkin, yellow and orange pepper and remove excess moisture. Then cut them into half rings and cubes.
2. Lay out all the ingredients on a plate. Add chard leaves to them.
3. Drizzle the salad with wheat germ oil, toss gently and serve.

Salad of greens, vegetables and mushrooms

ya_krivtsova

Ingredients:

• mushrooms (champignons) - 100 g
• tomatoes - 2 pcs.
• cucumber - 1 pc.
• Bulgarian pepper - 1 pc.
• celery
• cilantro
• lettuce
• leek
• lemon juice (olive oil)

How to cook?

1. Fry fresh mushrooms in a non-stick frying pan. You can also use raw mushrooms of this type for making salad.
2. Wash and chop the tomatoes, cucumber, peppers, celery, lettuce, cilantro and onion.
3. Mix all the ingredients in a bowl, season with lemon juice or olive oil. Delicious lean salad is ready to eat!

These very tasty lenten salads will definitely please your loved ones! Save yourself our recipes for delicious and healthy dishes for every day! And not only during Lent!

Prepared by: Tatyana Krysyuk

Even with the restrictions that are set during fasting, Christians can afford healthy and varied food. To go beyond the circle of familiar dishes and products, you just need to pay attention to the recipes for all kinds of snacks and salads, which are easy to prepare and delicious in taste.

As you know, meat and dairy products, eggs are banned from fasting. At the same time, all kinds of cereals, vegetables, mushrooms, fruits, etc. are allowed. From these ingredients it is quite possible to prepare delicious dishes.

Let's start with cereals.
* For example, rice goes well with beans, tomatoes, celery, red peppers, tomatoes.

* Barley is good with onions, mushrooms or beans and corn, vegetables and any greens. It is impossible to resist a salad of pearl barley, radish and chives.

* Buckwheat forms delicious combinations with prunes and mushrooms, as well as zucchini and herbs, tomatoes and arugula, baked beets and mushrooms. In addition to the traditional, sprouted green buckwheat is also useful, which in a salad can be combined with lean bread and greens.
Buckwheat and lentil salad with the addition of vegetable broth, onions, carrots, celery, garlic and bright seasonings is much more attractive than ordinary buckwheat without additives.

It's time to pay attention to recipes that contain such new ingredients as bulgur and quinoa.
* Bulgur goes well with herbs, nuts (eg almonds), vegetables, green beans, fruits (eg pears). Combine bulgur, celery, pomegranates and walnuts - and you get a delicious salad on a lean table.

* Quinoa can also be used to prepare a variety of snacks, including warm ones. A salad of quinoa, greens and sweet peppers is good, and quinoa can also be combined with avocado and corn, with various vegetables. Another good combination is quinoa, arugula, raisins and celery.

* Lenten table is impossible to imagine without legumes. Hearty and mouth-watering salads are prepared from beans, beans, lentils, peas. For example, you can make a snack with beans, spinach and mustard dressing.

Recipes for lean salads suggest using a variety of dressings, such as vegetable oil, lemon juice, honey, vinegar, mustard, and a mixture of them.

Be creative - and the Lenten table will not disappoint you and your household.

Salad in fasting is quite problematic. After all, during such a period it is strictly forbidden to use any products of animal origin. That is why housewives are forced to prepare meals without the use of eggs, meat, sour cream and mayonnaise.

Most culinary specialists claim that lean salads on the festive table can be much tastier than those made in the classic way. To convince the housewives of this, they offer to consider several recipes and be sure to put them into practice.

Lent Salads: Step by Step Recipes

The simplest and fastest lean salad to prepare is a dish called "Vitamin". To make it at home, you only need fresh vegetables and a little effort. But first things first.

So, to make a salad in the post, we need:

• white cabbage - ½ a medium fork (it is advisable to take a fresh vegetable);
• fresh carrots of maximum juiciness - 1 large or 2 medium;
• medium-sized table salt - add at your discretion (about 1/3 of a dessert spoon);
• fine white sugar - a dessert spoon;
• sunflower oil - 3 large spoons (take without aroma).

We prepare products

Before you make a post, you should prepare all the products. Carrots and white cabbage are well washed and cleaned. After that, they start grinding them. Carrots are rubbed on the smallest grater, and cabbage is chopped into long and thin strips.

Preparing an appetizer

In fact, Lenten salads in Lent are prepared very quickly and easily. That is why such snacks are very popular during this holy period.

To prepare a vitamin dish, white cabbage is laid out in a large and wide container, and then juicy carrots are added to it and All products are kneaded for a long time by hands so that in the end all the vegetables are completely softened and a large amount of juice is released. Next, the salad is flavored with sugar and sunflower oil. Mixing all the ingredients with a spoon, you get a very juicy and healthy dish.

How to present for a festive dinner?

Vitamin Lenten salads on the festive table should be presented only freshly prepared. This is due to the fact that they are made using fresh vegetables that do not tolerate long exposure to heat or in the refrigerator. Cabbage and carrot salad is good to use with a hot second or first course.

Making Beetroot Salad in Lent

Surely many people remember how in a kindergarten or a school cafeteria they served us boiled beets. It is good to present such an appetizer to the festive table, especially during Lent. It should be noted that it is done quite easily.

So what products are needed to prepare salads for fasting? Recipes for such dishes may include completely different ingredients. Beetroot snack provides for the use of:

• fresh large carrots - 2 pcs.;
• white onion - 2 heads;
• medium fresh beets - 3 tubers;
• table salt - at the discretion;
• sunflower oil - optional;
• walnuts - handfuls.

We process the ingredients

Delicious fasting salads are made very quickly and easily. But before proceeding with their formation, all the ingredients should be processed. For this, fresh vegetables are washed well. The beets are placed in boiling water, salted and boiled until completely soft (about 65 minutes). After that, it is cooled, cleaned and rubbed on a large grater. Carrots and onions are also processed. However, they are not boiled, but fried in a pan. Vegetables are laid out in a heated dish, sunflower oil is added, and then cooked until browned and completely transparent.

We form a salad

Lenten salad is formed as easy as shelling pears. To the grated boiled beets spread the vegetable roast together with oil, and then season with table salt. Also, for taste and greater nutritional value, pre-washed and dried walnuts, crushed into large crumbs, are added to the ingredients. Having mixed all the products, they get a rather satisfying and nutritious salad, which has a beneficial effect on and saturates the body with vitamins.

Serve beetroot appetizer for the festive table

After all the vegetables and nuts are mixed, they are immediately presented to the table. This salad can be served to guests both warm and chilled. It is recommended to use it together with the second or first hot dish. Although some housewives prefer to eat such an appetizer along with a slice of lean bread.

We make an unusual salad using squid

Lenten squid salad will serve as an excellent decoration for your table. Despite the use of seafood, such an appetizer is made very quickly. Moreover, its preparation does not require large financial costs.

So, to make a lean squid salad, we need:

• ready-made squids in oil, purchased at the store - about 100-150 g;
• cherry tomatoes - about 10 pcs.;
• green salad - 2 medium bunches;
• Bulgarian pepper - 1 large piece;
• green onion - a couple of feathers;
• medium-sized lemon - ½ fruit;
• olive oil - a couple of large spoons;
• fresh parsley - use at discretion;
• table salt - add to taste;
• pomegranate seeds - use at discretion (to decorate a dish);
• freshly ground black pepper - use as desired.

Preparing the Components

To prepare a delicious squid salad, all fresh vegetables are washed well and cleaned of stalks and other inedible elements. After that, they are crushed. Cherry tomatoes are cut in half, green ones are torn into pieces, parsley is chopped with a knife, and sweet bell pepper is cut into thin half rings. As for it, it is very finely chopped.

To make not only tasty, but also a beautiful lean salad, squids in oil should be cut into very thin rings.

sauce preparation

As you know, during Lent it is forbidden to eat animal products, including mayonnaise and sour cream. In this regard, we decided to season the squid salad with a special sauce. For its preparation, freshly squeezed lemon juice, olive oil, as well as table salt and black pepper are mixed in a small bowl. Whisk all ingredients thoroughly with a fork.

The process of forming a festive salad with seafood

After the sauce is ready, and all the ingredients are crushed, you can begin to form the snack. To do this, cherry tomatoes, squids in oil, bell peppers, lettuce leaves, onions and fresh parsley are combined in one container. All products are flavored with freshly prepared sauce and mixed well.

Serving appetizer with seafood for the festive table

By mixing all the ingredients and flavoring them with sauce, you get a very tasty, nutritious and beautiful salad. Putting it in a glass or crystal bowl, the dish can be safely presented to the table. Additionally, it is recommended to decorate with pomegranate seeds.

Summing up

As you can see, lean salads are prepared quite simply. Moreover, in terms of their taste and nutritional value, such dishes are in no way inferior to classic ones. In this regard, they can be cooked at home, not only during Lent, but also at other times.