Many people love delicious salads as a snack. Their popularity is also explained by the fact that they are easy and quick to cook, and by satiety they can be as good as full-fledged dishes. Below are the most interesting recipes. In addition to the standard mixture of vegetables, various sweet and savory ingredients can be used.
Bright vegetable salad
A fresh vegetable salad is a quick and light snack that can be the perfect side dish. It is a great addition to meat dishes and barbecue, as well as to baked diet chicken. Depending on the season, fresh corn may be difficult to find. In this case, canned can be used. You can also not add jalapenos if you want. This tasty salad can be stored in the refrigerator for a couple of days, but it is still recommended to use it within 3 hours after preparation, if not immediately. The vegetables will then be crispy, and the dressing will not become watery.
For refueling:
- half a glass of sour cream;
- a quarter cup of mayonnaise;
- 2 tablespoons of white wine vinegar;
- 2 tablespoons jalapenos, finely chopped;
- 1 teaspoon celery seed;
- 1/4 tablespoon of tea salt;
- 1/4 teaspoon of tea pepper.
For salad:
- 4 ears of boiled young corn (cut grain);
- 2 large tomatoes, peeled and chopped;
- 6 stalks of celery, chopped;
- 1 cucumber, chopped into cubes;
- half red onion, chopped finely.
How to cook fresh vegetable salad?
In a medium bowl, beat sour cream, mayonnaise, vinegar, jalapenos, celery seeds, salt and pepper until smooth. Set aside so that the flavors mix while you cook the vegetables (for at least 5 minutes).
Combine all chopped vegetables in a deep bowl. Pour the dressing and mix gently until the ingredients are well combined. Serve immediately or close and store in the refrigerator for 3 hours.
Grilled Chicken Salad
If you use products that look beautiful and appetizing, you may well get a tasty and simple salad. And if you add fried chicken to it, it will also be satisfying. To do this, you will need the following components.
For chicken:
- 2-3 chicken breasts;
- 1 tablespoon olive oil;
- 1 tbsp. l seasoning tacos (or any of your choice).
For salad:
- bunch of lettuce leaves;
- 1 mango
- 1 cup cherry tomatoes;
- 1 red onion;
- 1 red pepper sweet;
- a small bunch of cilantro fresh;
- 1/3 cup fresh cottage cheese;
- 1 avocado;
- crispy pieces of tortilla or crackers.
For refueling:
- a quarter cup of mayonnaise;
- a quarter cup of sour cream;
- 1 tablespoon buttermilk;
- a quarter cup of mashed avocado;
- 1 teaspoon white vinegar;
- any spices: garlic powder, dill, onion powder, dried parsley, etc.
Cooking Chicken Salad
Grease the chicken breasts with olive oil, and then sprinkle with seasoning and the mixture: salt + pepper. Fry on a grill or pan over moderate heat for 5-6 minutes on both sides or until tender. Set aside.
Mix the cubes of mango, red pepper and onion in a deep bowl. Spread avocado slices, crackers, diced chicken, cherry tomatoes and chopped fresh cilantro on top.
Grind avocados. Add sour cream, mayonnaise, vinegar and seasoning. Mix and pour the resulting delicious salad on top.
Asparagus salad
Asparagus is known to contain vitamins K and C, folic acid and fiber. In addition, it does not accumulate nitrates and pesticides, which makes it an excellent “organic” vegetable. In addition to preparing asparagus as a side dish, you can make a delicious little salad out of it. This is especially true for children who do not like healthy vegetables. For this recipe you need:
- 4 large eggs, boiled and chopped;
- 1 kg of asparagus;
- 4 medium tomatoes, chopped;
- 2 large avocados, chopped into cubes;
- 1 cup chopped almond;
- a quarter cup of green onion, finely chopped;
- 3 tablespoons of olive oil;
- lemon zest;
- 2 tablespoons lemon juice;
- 1 tbsp. l soya sauce;
- 1 tablespoon Dijon mustard;
- 1/4 tsp salts;
- black pepper.
Cooking Asparagus Salad
A recipe with a photo of a delicious salad looks like this. Bring a large pot of water to a boil. Cut the asparagus into 5 cm pieces, add to boiling water and boil for 3 minutes. Drain and fill the pan with ice and cold water so that the vegetable does not warm further. Set aside.
Heat a ceramic non-stick skillet over moderate heat and add almonds. Fry until fragrance and crisp consistency for about 3-5 minutes. Set aside.
In a small bowl, mix olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and beat the mixture with a fork.
In a large dish, put the cooked asparagus, eggs, tomatoes, avocado, almonds, green onions and pour the dressing on top. Mix gently to soak all components and serve.
Strawberry and Bacon Salad
Many of us like to cook delicious salads for birthday and other holidays. As a rule, options for a festive table are original. The recipe presented below offers an unusual combination of ingredients, but in fact it turns out very tasty. In total you will need:
- a quarter cup of bacon chopped finely;
- 1 garlic clove minced in minced meat;
- 3 tablespoons cider vinegar;
- 2 tsp honey;
- 1 tsp Dijon mustard;
- salt and pepper;
- 6 glasses of fresh spinach, peeled, without stems;
- 1 cup chopped strawberries;
- 2 eggs, boiled and chopped;
- 6 slices of chopped large pieces of bacon, fried and dried.
Cooking an unusual salad
Fry the bacon until crisp, remove from the pan. Leave the melted fat. Cut the bacon into small pieces, with the exception of 2 strips - chop them coarsely.
Boil and chop the eggs and collect the salad from other solid ingredients, with the exception of large pieces of bacon.
To prepare the dressing, heat the pan with bacon fat, add garlic, apple cider vinegar, honey, Dijon mustard, salt and pepper. Use a whisk to scrape off brown pieces of bacon from the bottom and mix with other ingredients. Put large pieces of bacon there, heat for about two minutes. Pour the mixture onto the salad and serve immediately.
Shrimp and Mango Salad Recipe
This delicious little whip salad will appeal to many, as it includes tender shrimp and sweet mango. All you need is the following:
- 250 grams of boiled and drained basmati rice;
- 150 grams of cooked and peeled tiger shrimp;
- half red chilli, finely chopped;
- a quarter bunch of fresh coriander, roughly chopped;
- half a bunch of fresh mint, only leaves;
- zest and juice of one lime;
- half a large mango, peeled and chopped;
- 100 grams of cucumber, cut in half and chopped into strips by a vegetable cutter;
- 2 tablespoons unsalted soy sauce.
How to cook an exotic salad?
Cook rice according to package instructions. Drain and cool completely. Place the shrimp, chili pepper, coriander, peppermint and lime zest and juice in a large bowl. Add mango, cucumber and rice, pour sauce. Sprinkle with a little sweet chili sauce.
Hearty Tuna and Bean Salad
This recipe for a delicious salad offers to cook a quick, but very satisfying dish. It is convenient in that the ingredients for it do not need to be prepared in advance, the snack is made from completely finished products. All you need is the following:
- 2 cans of tuna, canned in its own juice, drained;
- 1 can of red canned beans, drained and washed;
- 1 can of canned green chilli, drained and dried;
- 3 tablespoons chopped red onion;
- 1-2 tablespoons fresh chopped cilantro;
- a quarter cup of mayonnaise;
- half a spoonful of tea chili powder;
- a quarter of a teaspoon of caraway seeds;
- a quarter of a spoon cayenne tea pepper;
- a quarter of a spoon of tea salt;
- fresh ground pepper.
Cooking a hearty bean salad
In a medium-sized bowl, mash the tuna with a fork into the cereal. Add beans, chili, onion and cilantro and mix thoroughly. In a separate container, mix the remaining ingredients, put them in a mixture of tuna and beans and mix well to make a tasty salad uniform. Try and adjust the amount of seasoning, then serve.
Beetroot Salad with Pistachios
Beetroot, like asparagus, is a very healthy vegetable that many unjustly dislike. But if you make a tasty salad out of it, the perception of the product will be different. You need:
- 4 small beets with tops;
- 2 teaspoons of vinegar, individually;
- 1 small red onion peeled;
- 1 glass of water;
- 2 tablespoons chopped fresh mint;
- tablespoon extra virgin olive oil;
- a teaspoon of coarse salt;
- freshly ground black pepper;
- a quarter cup of coarsely chopped toasted pistachios.
How to make beetroot salad?
Preheat the oven to 190 degrees. Cut the beet stalks and greens and set them aside. Place the beets in a baking dish with enough water to cover the bottom. Cover with foil and bake for about an hour until the root crops are soft.
Remove them from the oven and refrigerate. Peel and discard the skin, cut the beets into wedges or slices. Pour 1 teaspoon of vinegar and stir. Wash and coarsely chop the beet tops, place in a colander. Slice the onion into thin rings and place there. Boil a glass of water and pour boiling water on tops and onions. Drain well and dry. Transfer to a bowl and add mint and beets. Pour the remaining teaspoon of vinegar and olive oil. Add pepper and salt. Sprinkle chopped pistachios on top.