The ideal salad should be not only satisfying, but also healthy. The recipes we have collected will not contain fatty or high-calorie dishes. We offer you several options for delicious and easy-to-prepare salads.
Avocado, tuna and cherry tomatoes
- avocado – 1 piece;
- lettuce leaves – 1 bunch;
- cherry tomatoes – 300 gr;
- canned tuna – 2 cans;
- cucumbers – 300 gr;
- purple onion;
- juice of 0.5 lemon;
- olive oil – 2-3 tbsp;
- cilantro;
- salt, spices.
Dressing : olive oil, cilantro, lemon juice, salt and spices.
Wash and tear the lettuce leaves with your hands. Cut cherry tomatoes in half. Wash, peel and cut cucumbers and avocados. Drain the oil from the tuna cans and cut the tuna into pieces. Place all ingredients on a plate, mix, add onion and dressing.
Ham, peaches and mozzarella
- peaches – 4 pcs.;
- lettuce leaves with arugula – 150 g;
- ham – 4 pieces;
- mozzarella – 8 pieces;
- olive oil, balsamic bite;
- salt, spices.
Peel the peaches, slice them, brush with olive oil and lightly fry in a frying pan. Place the salad with arugula on a plate and place peaches on the sides. There is mozzarella in the center and ham on the sides. Before serving, pour the dressing over the salad and sprinkle with spices.
Salad “Dachny”
- chicken egg – 1 piece;
- potatoes – 2 pcs;
- cucumber – 1 piece;
- iceberg salad – 60 gr;
- radishes – 25 gr;
- cream – 15 ml;
- cream – 20 g;
- garlic – 20 gr;
- lemon juice;
- butter – 5 g;
- olives – 10 pcs;
- dill, thyme, salt, pepper, spices.
Boil the potatoes with herbs and butter, then lightly fry. Boil an egg. Prepare the sauce: sour cream, cream, lemon juice, garlic and dill. Chop the vegetables and combine with the sauce. Dry the olives in the oven and puree in a blender. Sprinkle olives over salad. Cut the egg and potatoes and place next to the vegetables.
With boiled pork and potatoes
- red sweet pepper – 2 pods;
- potatoes – 400 gr;
- olive oil – 8 tbsp;
- mixed salad – 150 g;
- pork belly – 300 g;
- curry powder – 1 tsp;
- lemon juice – 1 tbsp;
- mozzarella – 200 g;
- ground black pepper, salt. spices.
Preheat oven to 200°C. Take the pods, cut them in half, remove the seeds from them and, placing them on paper, skin side up, bake in the oven for 10 minutes. After this, cover the pepper with a wet towel and wait until it cools. Remove the skin and cut the pods into strips.
Boil the potatoes, cut into slices, place on a baking sheet, brush with olive oil, sprinkle with spices and bake for 20 minutes. Sort out the lettuce leaves, rinse, dry and tear them with your hands. Cut the boiled pork into strips, mix curry powder with butter and brush the potatoes in the oven. Place boiled pork on potatoes and bake for 3 minutes. Combine peppers, potatoes, boiled pork, lettuce and mozzarella. Mix lemon juice with oil and season the salad with sauce.
Light vegetable salad with cheese
- apple – 1 piece;
- onion – 1 piece;
- arugula – 100 g;
- lettuce leaves – 100 gr;
- mozzarella – 50 g;
- walnuts – 50 gr;
- olive oil;
- lemon juice;
- green parsley;
- honey – 1 tablespoon;
- salt, spices.
Wash and dry the arugula and lettuce leaves, then tear them with your hands. Fry the nuts in a frying pan and grind in a blender. Cut the onion into half rings, cheese into slices. Peel the apple, cut into rings and sprinkle with lemon juice.
Make the sauce : honey, olive oil, salt and pepper. Stir and season vegetables. Wait 10 minutes for the ingredients to soak in the sauce. Place the salad on a plate and garnish with cheese and nuts.
