Delicious salads:: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people love delicious salads as an appetizer. Their popularity is also explained by the fact that they are easy and quick to cook, and in terms of satiety, they can not be inferior to full-fledged dishes. Below are the most interesting such recipes. In addition to the standard mix of vegetables, various sweet and savory ingredients can be used.

Bright vegetable salad

Fresh vegetable salad is a quick and easy appetizer that can be the perfect side dish. It is a great addition to both meat dishes and kebabs, as well as baked diet chicken. Depending on the season, fresh corn can be hard to come by. In this case, you can use canned. You can also leave out the jalapenos if you like. This tasty salad can keep for a couple of days in the refrigerator, but it is still recommended to consume it within 3 hours of preparation, if not immediately. The vegetables will then be crispy and the dressing will not become watery.

For refueling:

• half a cup of sour cream;
• a quarter cup of mayonnaise;
• 2 tablespoons of white wine vinegar;
• 2 tablespoons jalapeno, finely chopped;
• 1 teaspoon celery seeds;
• 1/4 teaspoon tea s alt;
• 1/4 teaspoon teaspoon.

For salad:

• 4 cobs of baby corn, boiled (cut kernels);
• 2 large tomatoes, peeled and chopped;
• 6 celery stalks, chopped;
• 1 cucumber, diced;
• half of a red onion, finely chopped.

How to make fresh vegetable salad?

In a medium bowl, whisk sour cream, mayonnaise, vinegar, jalapeno, celery seeds, s alt and pepper until smooth. Set aside to let the flavors mingle while you cook the vegetables (at least 5 minutes).

In a deep bowl, combine all the chopped vegetables. Pour in the dressing and stir gently until the ingredients are well combined. Serve immediately or close and refrigerate for up to 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 Taco (or any of your choice).

For salad:

• beamlettuce leaves;
• 1 mango;
• 1 cup cherry tomatoes;
• 1 red onion;
• 1 sweet red pepper;
• a small bunch of fresh cilantro;
• 1/3 cup fresh cream cheese;
• 1 avocado;
• crunchy tortilla pieces or croutons.

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

Brush chicken breasts with olive oil, then sprinkle with seasoning and s alt and pepper mixture. Grill or skillet over moderate heat for 5-6 minutes on both sides, or until done. Set aside.

Stir the mango, red pepper and onion cubes in a deep bowl. Top with avocado slices, croutons, diced chicken, cherry tomatoes and chopped fresh cilantro.

Mash the avocado. Add sour cream, mayonnaise, vinegar and seasoning. Mix and pour over the resulting delicious salad.

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 cooking asparagus as a side dish, you can make a delicious salad out of it in a hurry. Especially thisrelevant for children who do not like he althy vegetables. For this recipe you need:

• 4 large eggs, boiled and chopped;
• 1 kg asparagus;
• 4 medium tomatoes, chopped;
• 2 large avocados, diced;
• 1 cup chopped almonds;
• 1/4 cup green onion, finely chopped;
• 3 tablespoons olive oil;
• lemon zest;
• 2 tablespoons lemon juice;
• 1 tbsp l. soy sauce;
• 1 tablespoon Dijon mustard;
• 1/4 tsp s alt;
• black pepper.

Cooking asparagus salad

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 pot with ice and cold water to keep the vegetable warm. Postpone.

Heat a ceramic non-stick skillet over moderate heat and add the almonds. Fry until fragrant and crispy, about 3-5 minutes. Postpone.

In a small bowl, stir together the olive oil, lemon zest and juice, soy sauce, mustard, s alt and pepper and beat with a fork.

In a large dish, place the cooked asparagus, eggs, tomatoes, avocado, almonds, green onions and pour the dressing on top. Stir gently to absorb all ingredients and serve.

Strawberry and bacon salad

Many of us love to cook delicioussalads for birthdays and other holidays. As a rule, the options for the ceremonial table are original. The recipe below suggests an unusual combination of ingredients, but in fact it turns out very tasty. All you need:

• 1/4 cup bacon, finely chopped;
• 1 garlic clove minced;
• 3 table spoons of apple cider vinegar;
• 2 tsp honey;
• 1 tsp Dijon mustard;
• s alt and pepper;
• 6 cups fresh spinach, peeled, stemless;
• 1 cup chopped strawberries;
• 2 eggs, boiled and chopped;
• 6 slices coarsely chopped bacon, fried and drained.

Cooking an unusual salad

Fry bacon until crispy, remove from pan. Leave the rendered fat. Cut the bacon into small pieces, except for 2 strips - cut them coarsely.

Boil and chop the eggs and assemble the salad with the other solid ingredients, minus the large pieces of bacon.

To make the dressing, heat a skillet with bacon fat, garlic, apple cider vinegar, honey, Dijon mustard, s alt and pepper. Use a whisk to scrape off the brown bits of bacon from the bottom and mix in with the other ingredients. Put large pieces of bacon there, heat up for about two minutes. Pour the mixture over the salad and serve immediately.

Shrimp and mango salad recipe

This delicious quick salad will pleasemany, as it includes tender shrimp and sweet mango. All you need is the following:

• 250 grams of basmati rice, boiled and drained;
• 150 grams cooked and peeled tiger prawns;
• half red chili, finely chopped;
• a quarter bunch of fresh coriander, roughly chopped;
• half bunch of fresh mint leaves only;
• zest and juice of one lime;
• half large mango, peeled and chopped;
• 100 grams cucumber, cut in half and chopped into strips with a vegetable cutter;
• 2 tablespoons uns alted soy sauce.

How to make an exotic salad?

Cook the rice according to package instructions. Drain water and cool completely. Place the shrimp, chili, coriander, mint and lime zest and juice in a large bowl. Add mango, cucumber and rice, pour sauce over. You can drizzle with some sweet chili sauce.

Hearty tuna and bean salad

This delicious salad recipe offers a quick, but very satisfying meal. It is convenient because the ingredients for it do not need to be prepared in advance, the snack is made from fully prepared products. All you need is the following:

• 2 cans of tuna, canned in its own juice, drained;
• 1 tin canned red beans, drained and rinsed;
• 1 tin canned green chili, drained and drained;
• 3 tablespoons chopped onionred;
• 1-2 tablespoons chopped fresh cilantro;
• a quarter cup of mayonnaise;
• half teaspoon chili powder;
• a quarter of a teaspoon of cumin;
• a quarter teaspoon of cayenne pepper;
• a quarter teaspoon of tea s alt;
• fresh ground pepper.

Cooking hearty bean salad

In a medium bowl, mash the tuna with a fork into flakes. Add beans, chili, onion and cilantro and mix thoroughly. In a separate bowl, mix the remaining ingredients, put them in a mixture of tuna and beans and mix well so that the delicious salad turns out to be homogeneous. Taste and adjust the amount of seasoning, then serve.

Beetroot salad with pistachios

Beetroot, like asparagus, is a very useful vegetable that many people unfairly dislike. But if you make a delicious salad out of it, the perception of the product will be different. You need:

• 4 small beets with leaves;
• 2 teaspoons of vinegar, separately;
• 1 small red onion, peeled;
• 1 glass of water;
• 2 tablespoons chopped fresh mint;
• tablespoon extra virgin olive oil;
• a teaspoon of coarse s alt;
• freshly ground black pepper;
• 1/4 cup coarsely chopped toasted pistachios

How to make beetroot salad?

Preheat the oven to 190 degrees. Cut off the beet stalks and greens and set them aside. Place the beets in a baking dish with sufficientamount of water to cover the bottom. Cover with foil and bake for about an hour until the root vegetables are tender.

Remove them from the oven and cool. Peel and discard the skin, cut the beets into wedges or slices. Pour in 1 teaspoon of vinegar and stir. Wash and coarsely chop the beet tops, place in a colander. Cut the onion into thin rings and place in the same place. Boil a glass of water and pour boiling water over the tops and onions. Drain well and dry. Transfer to a bowl and add mint and beets. Drizzle with the remaining teaspoon of vinegar and olive oil. Add pepper and s alt. Sprinkle chopped pistachios on top.