Vegetable salad - 12 delicious recipes

In addition to the classic combination of cucumbers and tomatoes with sour cream, you can choose other, more complex and interesting basics of vegetable salad. For example, add to them seafood, fish, legumes, herbs and other components. It happens that a vegetable salad is so interesting and tasty that it looks very organic on a festive table.

Light vegetable salad without mayonnaise

You will need:

• fresh leaves of sorrel - 50 g;
• tomato - 1 pc.;
• fresh strong cucumber - 1 pc.;
• bell pepper - half a pod;
• lime juice - 1 dessert spoon;
• red onion - half the head;
• vegetable oil - 2 dessert spoons;
• sea ​​salt.

Cooking:

1. Rinse, dry, shred the young sorrel leaves.
2. Cut the pepper in half. Remove the stalk and seeds. Chop the rest into strips.
3. Cut the tomato arbitrarily with the skin. Also chop the cucumber.
4. Chop red onion into thin half rings.
5. Mix all products in a wide bowl.
6. Pour everything with a mixture of oil, lime juice and sea salt. Mix.

Similar salads without mayonnaise can be added even to the diet menu.

Greek salad with classic dressing

Ingredients:

• cucumber - 2 pcs. (large);
• tomato - 2 pcs. (with dense pulp);
• bell pepper - 1 pod (red or yellow);
• Crimean onion - 1 head;
• pitted olives - 20 pcs.;
• Feta (cheese) - 80 - 100 g;
• ground oregano - 0.5 small. spoons;
• high-quality olive oil - 3 to 4 dessert spoons;
• lime / lemon juice - 1.5 dessert spoons;
• salt and a mixture of peppers.

Cooking:

1. Cucumbers and tomatoes cut into arbitrary cubes. If the vegetables have a dense skin, it should be removed in advance.
2. Also cut bell pepper.
3. Chop blue onion (Crimean) into thin quarters of rings.
4. Large olives cut in half, small - leave whole.
5. Combine the ingredients, mix. Send large cubes of cheese to them.
6. Beat butter with citrus juice in a separate bowl. Add oregano, salt, pepper mixture.
7. Pour the mixture with the resulting salad.

On top, you can additionally sprinkle the finished snack with a pinch of oregano.

With eggplant

Ingredients:

• blue eggplant - 2 pcs.;
• small cherry - 1 full glass;
• juicy salad pepper - 1 - 2 pods;
• goat cheese - 200 - 250 g;
• salad onions - 1 head;
• greens for the season - 1 bunch;
• garlic - 3 cloves;
• flavourless oil - for frying;
• linseed oil (cold pressed) - 50 ml;
• lemon - ½ pcs.;
• classic soy sauce - 2 dessert spoons;
• dry herbs - 1 - 2 pinches;
• sugar - 1 small. a spoon.

Cooking:

1. Wash and cut the "little blue ones" into thin circles. Sprinkle them with salt, leave for 1 hour. Wash slices and dry.
2. Fry the eggplant slices in a small amount of flavourless oil. Put on paper napkins. When the slices have cooled, grate them with garlic or just sprinkle with crushed product.
3. Cut onion into smaller pieces, pour juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
4. Cut the remaining vegetable ingredients into large slices.
5. Chop the goat cheese into neat and approximately equal sized cubes.
6. Greens chop randomly.
7. Mix all.
8. In a separate bowl, combine sugar, herbs, linseed oil, soy sauce and a few drops of lemon juice. The latter will do without additional salt.

Add vegetable salad with eggplant to the resulting aromatic sauce.

Shrimp Cooking

Ingredients:

• ripe tomatoes - 150 g;
• fresh cucumbers - 150 g;
• peeled shrimp of any size - 150 g;
• Brynza - 100 g;
• Iceberg (salad) - 100 g;
• cilantro - ½ bunch;
• olive oil, balsamic vinegar, salt - for the sauce.

Read also:what is asparagus?

Cooking:

1. Cook the shrimp until cooked. If they are boiled and frozen, 3-4 minutes in boiling water will suffice. If previously untreated - 10 - 12 minutes.
2. Cilantro cut the stems (they can be thrown away), and finely chop the remaining leaves.
3. Cucumbers, tomatoes cut arbitrarily. Dice the cheese.
4. Salad to tear hands.

Mix all. Season with vinegar, oil and salt sauce.

Salad with avocado and cucumber on the festive table

Ingredients:

• fresh lettuce leaves - 1 small bunch;
• fresh cucumbers - 2 pcs.;
• ripe soft avocado - 2 pcs.;
• olives - ½ tbsp .;
• fresh dill greens - 1 bunch;
• olive oil - 2 dessert spoons;
• coarse salt.

Cooking:

1. Rinse fresh lettuce leaves. Shake off excess fluid from them and tear the leaves into medium-sized pieces directly with your hands. Send to a bowl with high sides.
2. Cucumbers and avocados rid of the peel. Have the last cut out the bones. Cut the remaining parts of the fruit into slices. It is convenient to use a vegetable cutter for this.
3. Cut olives in half.
4. Separately combine oil, salt, chopped greens.
5. Mix the ingredients, pour over the dressing.

This light meal can be served on the festive table. It will be a great addition to hot meat dishes.

With canned tuna

Ingredients:

• tuna (in oil or in its own juice) - 80 - 100 g;
• tomatoes - 2 - 3 pcs.;
• cucumbers - 1 pc.;
• bell pepper - 100 g;
• any head of lettuce - 2 to 3 leaves;
• garlic - 1 clove;
• lime juice - 2 dessert spoons;
• sugar - ½ small. spoons;
• peeled pine nuts - 1 handful;
• basil greens - ½ small bunch;
• salt and 5 peppers mixture.

Cooking:

1. Drain all juice or oil from the fish. Disassemble it with a fork with sharp teeth into small fibers.
2. Wash all vegetables and cut into small, uniform slices. For Bulgarian pepper, first remove all seeds.
3. Rinse the basil greens and lettuce leaves, dry, tear with your hands. Conveniently and cut them with a sharp knife.
4. Combine the components of the future salad, salt, pepper and mix.
5. For the sauce, combine lime juice, sugar, mashed garlic. Pour them a snack. Mix everything.

Decorate the finished salad with peeled nuts.

Peking cabbage vegetable salad

Ingredients:

• Chinese cabbage - ½ average head of cabbage;
• fresh cucumber - 1 pc.;
• grains of sugar canned corn - 1 full glass;
• green onion feathers - half a bunch;
• dill greens - half a bunch;
• high-quality olive oil - 1 dessert spoon;
• lime juice - ½ dessert spoon;
• salt.

Cooking:

1. Shred washed and dried cabbage with straws. Use only the soft part of its leaves.
2. Finely chopped washed greens.
3. Cucumbers with peel cut into thin long sticks.
4. Put the corn seeds in a colander and, if desired, rinse from the marinade.
5. Mix prepared ingredients.
6. For the sauce, combine lime juice, oil, salt.

Pour the resulting tasty vegetable salad onto the resulting mixture. Mix everything well.

The recipe for those on a diet

Such a salad has a beneficial effect not only on the figure, but also on the liver, nervous system and heart losing weight. And among other things, it strengthens the immune system and cleanses the intestines.

Ingredients:

• fresh celery - 2 to 3 stems;
• average beets - 1 pc.;
• sour apple - 1 pc.;
• olive oil - for dressing;
• fine salt.

Cooking:

1. Cook the root crop until soft, peel and grind with the smallest grater.
2. To clear stalks of fresh celery with a sharp knife from all that is superfluous. Cut the remaining parts into small pieces.
3. Peel the apple. Cut the core of the fruit with seeds. Cut the rest into small cubes.
4. Mix the ingredients. To salt. Pour oil.

A salad dressing for this recipe can be made from orange juice and low-fat kefir.

Lenten Bean Salad

Ingredients:

• onion - 1 pc.;
• sweet pepper - 1 pc.;
• carrots - 1 pc.;
• olive oil - 5 dessert spoons;
• potato - 3 pcs.;
• pickles - 2 pcs.;
• cloves of garlic - 2 pcs.;
• canned beans - ½ tbsp .;
• sweet mustard - 2 mal. spoons;
• salt and dry herbs to your taste.

Cooking:

1. Cook the potatoes until soft, chop.
2. Rinse the remaining vegetables, peel and chop into small pieces. Fry them in olive oil (2 tablespoons) until soft and cooked. Cool.
3. Mix the ingredients in a salad bowl.
4. Send beans without brine and small pieces of pickles to common dishes.
5. Mix the remaining oil with mustard, mashed garlic and the declared loose ingredients.

Season the resulting lean dish with the resulting sauce.

Tasty appetizer with asparagus

Ingredients:

• cherry tomatoes - 1 full glass (small);
• sweet bell pepper - 1 large pod (meaty and juicy);
• purple onions - 1 medium head;
• lettuce leaves - 1 bunch;
• white bread - 3 slices;
• asparagus - 200 - 250 g;
• garlic - 1 - 2 cloves;
• olive oil - 4 dessert spoons;
• wine vinegar - 1 dessert spoon;
• classic soy sauce - 1 dessert spoon;
• sweet mustard - 1 small. a spoon.

Cooking:

1. Wash lettuce leaves with your hands.
2. Cut small cherry halves.
3. Bell pepper to get rid of seeds and stalk. Thinly chop its remaining parts.
4. Finely chop red onion and asparagus.
5. Connect everything.
6. Grate the bread cubes with half the garlic and dry in a frying pan without oil.
7. Crush the remaining garlic and combine with oil, vinegar, sauce, mustard.

Ready flavorful dressing pour mixed vegetables. Pour bread croutons on top of them. Serve refreshments to the table.

From radish daikon

Ingredients:

• daikon radish - 1 pc.;
• fresh juicy carrot - 2 pcs.;
• fresh strong cucumbers - 2 pcs.;
• peeled walnut kernels - 2 dessert spoons;
• sesame oil - 2 dessert spoons;
• sea ​​salt with garlic.

Cooking:

1. Coarsely chopped peeled nuts with a knife.Pour them into a dry cast-iron skillet and dry for a couple of minutes, stirring often. Do not use the oil in the process, as nuts are quite fatty.
2. Peel root vegetables, rinse, and grind thin long strips using a special grater.
3. Wash the cucumbers and cut into strips.
4. Mix all declared ingredients in a common bowl.
5. Combine sea garlic salt with sesame oil. Season the finished salad with the resulting sauce.
6. Mix everything well. Garnish the appetizer with dried nuts in a pan.

Any other vegetable oil is well suited for such a dish. As a dressing, you can also use unsweetened natural yogurt with salt and spices.

Vegetable Bean Salad

Ingredients:

• dry red beans - 1 full glass;
• red onion - 4 heads;
• juicy carrot - 2 pcs.;
• salad red pepper - 2 pcs.;
• tomato paste - 1 full glass;
• granulated garlic - to taste;
• any vegetable oil and salt.

Cooking:

1. Pour the beans with warm water and leave in this form for the whole night. In the morning, rinse the beans and boil in fresh water until soft. If there is no time to mess with the heat treatment of the product, you can take canned.
2. Peel the onion, rinse, cut into half rings. If it is very bitter - pre-pour boiling water.
3. Peel the fresh carrots. Grind with a special Korean grater.
4. Pepper cut into cubes.
5. Fry vegetables one by one until golden brown and crisp in oil, remove excess from them with paper napkins.
6. Place the tomato paste in the pan with the remaining fat. Add garlic and salt. Warm up until it decreases in volume and becomes thicker. You can add pasta to your favorite seasonings.
7. Mix vegetables and beans in a common bowl. Season with the resulting tomato sauce.
8. Let the salad brew.

It is best to serve such a warm appetizer. But you can try it and chilled with rye crackers or just slices of fresh homemade bread.

Most vegetable salads have a minimal calorie content and a very useful composition. They should be added to your daily menu, experimenting with the ingredients. If you do not use mayonnaise or fat sour cream as a dressing, then the discussed snacks can be safely eaten during the diet.

Tasty recipe:Chinese cabbage