In anticipation of the holidays, every housewife, dreaming of surprising with something new and original, begins an active search for new recipes. I want it to be not like everyone else, but better, tastier, more beautiful.

But, as you know, the new is the well-forgotten old. Vegetables are rightfully especially popular during feasts, because at holidays there are usually a lot of dishes, you want to try all the dishes while maintaining your health - not every stomach can handle a large amount of heavy food.

Here are some easy summer options.

Salad "Black Prince"

This salad has oriental roots and the black prince is not only because the salad contains eggplant.

• Round eggplant - 1 medium size;
• sweet pepper – 1 medium size;
• tomato – 3 medium sizes;
• garlic – 2 cloves;
• onion – 1 medium size;
• parsley;
• dill;
• basil;
• sunflower oil;
• apple cider vinegar;
• soy sauce.

First, let's prepare the eggplant: you need to take one eggplant and bake it in the oven until a crust appears.

Remove, cool and peel.

Finely chop the pulp.

Add finely chopped or crushed garlic, soy sauce, or garlic sauce, and vegetable oil to the eggplant mixture.

Cut the tomatoes into slices without removing the seeds.

Chop the onion into thin half rings and add apple cider vinegar to remove bitterness. Cut the sweet bell pepper into thin strips.

Finely chop the dill, parsley and basil.

Goes well with meat, poultry, barbecue and vodka!

Place tomatoes, peppers and onions in a deep dish, pour eggplant dressing over everything and sprinkle with chopped herbs. There is no need to add salt to the salad, as soy sauce is salty.

Serve the salad immediately, otherwise the tomatoes will release a lot of juice and the salad will turn into a cold soup, which is also not bad in principle. This summer salad is bright, with a mild, spicy basil flavor and garlicky aroma.

Salad “Sea Breeze”

The following salad is a good alternative to traditional herring under a fur coat, but it is much healthier and less caloric.

• Sea kale – 1 package dried or 1 jar canned;
• beets – 1 medium size;
• salted herring - 1 small fish;
• blue or red onion - 1 head;
• mayonnaise - approximately 2 tablespoons;
• coriander;
• dill.

Boil the beets or cook in the microwave - put in a bag without tying it up and cook at full power for about 15 minutes, depending on the size, let cool, peel and grate on a special grater in long strips.

Good served with potato dishes.

Drain all the liquid from the seaweed; you won’t need it (you can use dried seaweed after boiling it first).

Cut the onion into thin half rings. Peel the herring from skin and seeds and cut into strips as thin as possible.

Mix all ingredients, sprinkle with dill and dry coriander. Add mayonnaise. No need to add salt.

These ingredients will make original ones.

Greek salad

The classic combination of cheese and tomato in this salad is given a new twist by Adyghe cheese, which has a curdled structure and a salty taste.

• Tomato – 2 medium sizes;
• sweet bell pepper – 1 large;
• cucumber – 1 medium size;
• onion – 1 medium head;
• lettuce leaves - a bunch;
• Adyghe cheese, or similar to it – 150 g;
• olives (olives) – 10 pieces;
• parsley, cilantro;
• olive oil;
• soy sauce.

Remove the core from the tomatoes; it will not be needed; it can be used to prepare a sauce for another dish. Cut vegetables into equal cubes.

Salad "Stozhok"

An original and very easy-to-prepare salad, guests cannot recognize potatoes in it for a long time - the taste is so unusual.

• Potatoes – 2 medium sizes;
• dried wood mushrooms – 1 briquette;
• vegetable oil;
• soy sauce;
• dill.

Peel the potatoes and grate them raw on a coarse grater. Boil water in a saucepan.

Place the grated potatoes in a small colander and place in boiling water. Cook for about 3 minutes, remove and rinse with cold water.

Pour boiling water over the mushrooms, let them swell and spread. Cut the mushrooms into small curls.

Cut the sausage into thin strips. Mix the ingredients, place on a plate in a stack, sprinkle generously with soy sauce and pour over oil, crumble dill on top. Meat salads are irreplaceable.

Salad “Crunchy”

Almost everyone likes to crunch cabbage, but cabbage alone is boring, but with an apple and a red berry it’s just a storehouse of vitamins and a sea of ​​positive emotions.

• Cabbage;
• apple;
• cranberries or lingonberries;
• lemon;
• sugar and salt;
• vegetable oil.

Chop the cabbage into very thin strips. Sprinkle it with sugar and salt and knead it well with your hands until the juice appears.

The salad turns out crispy, juicy and beautiful. Suitable for potato dishes, meat, fish and spirits.

Pour over the juice squeezed from one lemon. Stir and taste - the cabbage should taste slightly salty and sweet and sour.

Add a thinly sliced ​​green apple and pour olive oil over the salad. Place the berries on top nicely.

Salad “Funny Chicken”

The salad is easy to prepare, light, and women really like it; it has a piquant, slightly spicy oily flavor with sour notes.

• Chicken breast fillets – 2 small sizes or 1 large;
• green or red salad - 1 bunch;
• round radishes - 6 pieces;
• crackers – 1 sachet;
• garlic – 1 medium clove;
• dill;
• parsley;
• green onion;
• unrefined sunflower oil;
• mayonnaise;
• soy sauce;
• apple cider vinegar.

Boil the fillet or cook in the microwave: put in a bag and cook at full power for 3 - 5 minutes. Cut the radishes into slices and fillet into cubes. Finely chop the garlic.

Mix radishes, chicken, garlic, croutons and chopped herbs. Tear the lettuce leaves with your hands into pieces of arbitrary size and shape.

Suitable for white wines, but can be served with any other drink.

Mix mayonnaise, soy sauce and sunflower oil in equal proportions and add a little apple cider vinegar.

Place lettuce leaves on a flat dish, place the rest of the salad on them, pour dressing over the entire area of ​​the salad. After serving, stir the salad.

Salad “Rainbow Mood”

This salad turns out very beautiful, bright, and is liked by women and children.

• Cucumber – 1 medium size;
• tomato – 2 large;
• pepper – yellow, red, green – half each;
• green apple - half;
• purple cabbage - one quarter fork, or half if small;
• carrots – 1 medium size;
• dill;
• feathers of batun or any other onion - 1 small bunch;
• dill;
• olive oil.

Chop cucumber, pepper, cabbage into thinner strips. Chop the apple and carrots on a coarse grater.

Finely chop the onion and dill. Cut the tomato into slices.

The salad goes well with any meat and fish dishes.

Place the salad on a plate and lightly sprinkle with fine salt. Sprinkle oil on top.

Salad “Spicy cucumber”

You need to be careful with this salad: it is suitable for those who like it spicy.

• Cucumber – 5 small pieces;
• garlic – 1 large head;
• fine salt;
• ground black pepper - half a pack;
• mustard seed;
• sunflower oil;
• apple cider vinegar.

We cut the cucumbers lengthwise into 4 parts and then crosswise. Finely chop the garlic.

Place the cucumbers in a deep bowl, add salt, garlic, pepper and mustard seeds, vinegar and sunflower oil.

The salad turns out to be spicy, but not hot. It goes very well with new potatoes, meat, fish and strong drinks.

Leave for an hour and a half in a cold place, then stir and serve, pouring over the released juice.

Salad “Satisfied Chinese”

The spiciness of this salad should be slightly noticeable, so you should never overdo it with hot seasoning: after standing, the salad will become saturated and become even spicier and saltier.

• Starch noodles – 0.5 packs;
• cucumber – 2 medium sizes;
• onion – 1 large head;
• carrots – 1 small;
• raw smoked sausage – 150 grams;
• vegetable oil;
• soy sauce;
• Weijing seasoning;
• seasoning "Malasyan".

Boil the noodles without untying them. Rinse with cold water in a colander and let the water drain well. Remove the threads and cut the noodles into lengths of approximately 5–7 cm.

This is a variation of the Chinese Haihe salad. The salad has a bright, spicy taste. Goes well with neutral dishes of rice and potatoes.

Chop the cucumber and carrots into thin long strips lengthwise or grate them on a special grater.

Cut the sausage into long thin noodles.

Chop the onion into thin half rings.

Mix all ingredients, add seasonings, soy sauce, vegetable oil.

Place the salad on a large flat dish.

Weijing seasoning is white crystals consisting of monosodium glutamate. Seasoning "Malasyan" is an orange spicy seasoning. They are sold in small bags, with a picture of a Chinese chef on the packaging. Starch noodles are white, thin, long starch-based noodles sold in bags, usually 2 bundles, tied with threads. There is no need to cook it - just pour boiling water over it and wait for it to soften.

Salad "Tsukesha"

Raw zucchini is very rarely used, but in vain - this vegetable is rich in vitamins, nutritious and tasty if cooked correctly.

• Zucchini – 1 small size;
• onion – 1 head;
• parsley;
• garlic – 2 small cloves;
• dill;
• table vinegar;
• sunflower oil;
• salt.

Cut fresh, small young zucchini, without seeds, together with the peel into very thin slices, then into strips 2–3 cm wide.

Chop the onion into half rings. Finely chop the dill and parsley. Finely chop the garlic.

The salad is very light, goes well with boiled new potatoes and meat dishes, good quality, and with strong drinks.

GOOD DAY!

Know the recipes simple and quick salads very convenient and necessary because salads
you need to eat as often as possible at any time of the year, and even more so in the summer, we also have
more possibilities. Simple and quick salads- These are vegetable and fruit salads.
They give us a fresh complexion, lightness in the stomach, and get rid of excess
weight. They have few calories. And there are many benefits.

What is most important when talking about the benefits of salads is the quick saturation of raw
plant products, this means that we eat much less other food,
the metabolic process in the body is normalized and this means there will be a decrease
weight.

This is why fasting days and weight loss diets based on raw vegetables are so popular,
greens and from them. And today I will tell you about vegetable diet salads
which promote weight loss.

The range of vegetables and herbs on store shelves is very diverse. Available to us
Now vegetables and fruits range from the usual, growing in any garden, to gourmet and
exotic.

WHAT IS THE BEST ONE TO MAKE FROM? VEGETABLE SALADS?

• Firstly, they must be of high quality: fresh, elastic, juicy.
• Secondly, preference should be given to vegetables that are low in calories.

For example. Celery root contains only 18 calories.
Low-calorie foods - all types of cabbage - white, cauliflower, broccoli,
kohlrabi, carrots, beets, head lettuce, watercress, bell pepper, cucumbers,
tomatoes, green peas, radishes, radishes, turnips, asparagus, artichokes, spinach, sorrel.

• IN - third, do not forget to add dill, parsley, basil, any

other greens you love. And also spices - in small doses. Variety in salads
add ginger, cinnamon, horseradish. Ginger stimulates digestion and improves tone.
Cinnamon effectively lowers blood sugar levels, thereby preventing the formation of
fat deposits. Horseradish, this will probably surprise you, is equivalent in vitamin C content to
black currant berries.

WHICH DRESSING TO CHOOSE FOR SALADS?

Mayonnaise is not the best option for dressing light salads. Replace it with sour cream and kefir.
Fermented milk products contain bifidobacteria, which help digest
coarse fiber.

• If you are making a salad that contains carrots or tomatoes, season it either

sour cream (of course, low fat content), or vegetable oil - sunflower
or olive.

• Vegetable oil mixed with lemon or cranberry juice is the best dressing.

EXACTLY for dietary salads made from fresh vegetables.

• You can make a spicy dressing from tomatoes, a piece of horseradish, a few cloves of garlic,

minced and mixed with olive or sunflower oil.
This dressing is good for pouring over salads that contain ingredients such as cabbage,
green cucumbers, bell peppers, celery.

There are many options for summer salads. Prepare salads according to your taste and imagination,
You also need to take into account the state of your body.

A NOW MEET THE RECIPES OF THE FASTEST AND HEALTHIEST SALADS.

Vitamin salad "Cleaner"

VITAMIN SALAD "CLEANER"

We will need:

• 200 g white cabbage,
• 1 carrot
• 1 small raw beet
• 1 - 2 green apples
• 0.5 cups kefir
• green onions, parsley or dill to taste

Preparing the salad:
Chop the cabbage very thinly.
Grate the beets on a fine grater.
Grate the carrots and apples on a medium or coarse grater, as you prefer.
Mix everything, add chopped onions, herbs and season with kefir.

If you don’t plan to leave the house anywhere, you can add it to your salad.
1 - 2 cloves of crushed garlic - optional. This salad will not only replenish vitamins,
but also has an excellent cleansing effect.

Summer vitamin salad.

SUMMER VITAMIN SALAD

We will need:

• 500 g young boiled potatoes
• 1 bunch of radishes
• 1 bunch of green onions
• 1 large carrot
• 1 apple

For refueling:

• 2 tablespoons vegetable oil
• 1 teaspoon vinegar
• 1 tablespoon mustard
• 1 pinch of salt

Preparing the salad:
Finely chop the potatoes, radishes and onions. Beat the dressing with a whisk or blender,
add grated apple and carrots to it.
Mix everything and let the salad soak.

Salad "Morning freshness"

SALAD "MORNING FRESHNESS"

We will need:

• 2 - 3 leaves of white cabbage
• 0.5 carrots
• 0.5 apples
• 0.5 sweet bell pepper
• 2 tablespoons of vegetable oil.

Preparing the salad.
Cut the cabbage into very small strips.
Peel the carrots and grate them.
Apple and pepper, remove seeds, cut into cubes and sprinkle with chopped
green onions.
Season with vegetable oil.

Summer vegetable salad.

SUMMER VEGETABLE SALAD

We will need:
1 large fork green salad
3 bell peppers
2 fresh cucumbers
1 onion
3 tablespoons olive oil
juice of 0.5 lemon
1 clove of garlic
salt, pepper to taste

Preparing the salad
Wash the vegetables and dry them slightly. Chop the lettuce leaves, or even better, tear them with your hands.
Cut cucumbers and bell peppers into slices or strips. Thinly sliced ​​onion into half rings.
First grate the salad bowl with garlic and place all the vegetables in it.
Season the salad with oil mixed with lemon juice, salt and pepper.
Sprinkle with finely chopped parsley and stir.

Red tomato salad with horseradish.

RED TOMATO SALAD WITH HORSERADISH

We will need:

• 3 red tomatoes
• 1 bunch of green salad
• 0.5 cups kefir
• 1 tablespoon grated horseradish
• parsley, dill, cilantro to taste

P preparing salad.
Cut medium-sized tomatoes crosswise into two halves and cut each half
into three parts and place on a plate on green lettuce leaves.
Mix kefir intensively with grated horseradish, add salt and pour over the tomatoes.
Sprinkle finely chopped herbs on top of the salad.

Cabbage and celery salad.

SALAD WITH CABBAGE AND CELERY

We will need:

• 400 g white cabbage
• 4 stalks of celery
• 3 fresh cucumbers
• 1 onion
• lemon, salt, parsley to taste

Preparing the salad.
Chop the cabbage very finely. When making cabbage salads it’s great
replace white cabbage with Beijing cabbage, it is more tender and very suitable for salads.
Cut the celery stalks into strips. Cucumbers - in circles, and onions in half rings.

A little advice: when you add onions to the salad, chop them and pour them over
hot water and then rinse with cold water, the onion bitterness will disappear and the salad will be
more tender.

Mix everything, season with lemon juice and olive oil, sprinkle finely
chopped greens.

Carrot sa lat with oranges and cinnamon.

CARROT SALAD WITH ORANGE AND CINNAMON

We will need:

• 500 g carrots
• 2 medium oranges
• juice of 0.5 lemon
• 1 tablespoon powdered sugar
• 1 tablespoon olive oil
• ground cinnamon to taste

Preparing the salad
Chop or grate the carrots.
Divide the orange into slices, cut them into pieces and mix with carrots.
Combine lemon juice with powdered sugar, cinnamon, butter and pour over the salad.

Vegetable salad.

VEGETABLE SALAD

We will need:

• 1 small beet
• 3 eggs
• 3 small potatoes
• 2 pickled cucumbers
• 100 g hard cheese
• 2 cloves garlic
• salt to taste

Preparing the salad
Boil beets, eggs, potatoes.
Grate the cheese and beets. Eggs, potatoes, cucumbers - finely chop.
Pass the garlic through a garlic press.
Combine everything, salt and season with mayonnaise.
If you make lard before leaving home, it is better not to add garlic.

Cheese salad with tomatoes.

CHEESE SALAD WITH TOMATOES

We will need:

• 200 g cheese
• 200 g tomato
• 100 g each sweet and green pepper
• 100 g fresh cucumbers
• 100 g celery or parsley
• 3 cloves of garlic
• 200 g sour cream
• salt to taste

Preparing the salad.
Finely crumble the cheese, cut the tomatoes and cucumbers into cubes, pepper into rings,
Crush the garlic, finely chop the greens.
Mix everything and season with sour cream.
If you are making a salad before leaving home, it is better not to add garlic.

Fresh cucumber salad with corn and cheese.

fresh cucumber salad with corn and cheese

We will need:
5 green salad leaves
0.5 cans canned corn
1 sweet bell pepper
1 - 2 fresh cucumbers
50 g grated cheese
100 g small rye crackers
2 - 3 tablespoons vegetable oil
salt, herbs to taste

Preparing the salad
Finely chop the lettuce, cucumber, herbs, pepper.
Grate the cheese. Add corn.
Mix everything, add salt and season with vegetable oil.
Place croutons on top and sprinkle with cheese. This salad
can be seasoned with mayonnaise or sour cream.

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In the summer, we often want to eat light, but satisfying food. Salads certainly fall into this category.

website shares with you the secrets of preparing 30 of the most delicious salads that will please your taste during the hot season.

Spicy carrot, cucumber and ginger salad

Ingredients:

• 200 g cucumbers
• 500 g carrots
• 1 clove of garlic
• fresh ginger
• 20 g sesame
• 50 ml soy sauce
• 40 ml sesame oil

Preparation:

1. Peel the carrots and grate them as for Korean carrots. Then chop the cucumber and add it to the carrots.
2. Peel fresh ginger and garlic. Finely chop the garlic and grate the ginger on a fine grater. Grind everything well in a mortar until you get a homogeneous mass.
3. Add oil, soy sauce and stir. Pour the dressing into the salad, stir, let stand for about 30 minutes in a cool place. Sprinkle sesame seeds on top.

Pineapple and chicken salad

Ingredients:

• 200 g chicken meat
• 300 g hard cheese
• 2 cloves garlic
• 250 g canned pineapple
• 1-2 cucumbers
• 100 g sour cream
• salt, ground black pepper - to taste

Preparation:

1. Grate the cheese on a fine grater.
2. Cut pineapples and cucumbers into cubes.
3. The chicken must be pre-boiled and cooled, and it must also be cut into small pieces.
4. Press the garlic cloves through the garlic press.
5. Mix all the products and add sour cream, pepper and salt to taste. Here is such a simple recipe.

Grape, melon and feta salad

Ingredients:

• 75 g salad
• 100 g feta cheese
• a handful of grapes (seedless)
• 500 g melon
• 20-30 g almond petals
• 2 tbsp. l. olive oil

Preparation:

1. Place lettuce leaves on a plate.
2. Cut the melon into small slices, cut the berries in half and add to the lettuce.
3. Add diced feta cheese and mix everything thoroughly.
4. Garnish the salad with almond flakes and drizzle with olive oil.

Radish and orange salad

Ingredients:

• 10 radishes, sliced
• 2 medium oranges, sliced ​​and peeled
• 1/2 head lettuce, such as radiccio, chopped
• 3 tbsp. l. olive oil
• 1 tbsp. l. wine vinegar
• 1 tsp. orange zest
• 1/4 tsp. salt
• dill and freshly ground black pepper - to taste

Preparation:

1. In a suitable bowl, thoroughly whisk together the olive oil, vinegar, salt and zest. Add chopped radishes to the bowl.
2. Stir until each slice comes into contact with the marinade and refrigerate for 20-30 minutes.
3. Combine chopped orange slices, lettuce leaves and pickled radishes, season with pepper and dill and serve.

Fresh cucumber salad in sour cream

Ingredients:

• 3 fresh cucumbers
• 1/4 cup sour cream
• 1/2 tbsp. spoons of vinegar
• greens, salt, black pepper - to taste

Preparation:

1. Wash and peel the cucumbers, cut them into thin slices.
2. Lightly salt the cucumbers, sprinkle with pepper and pour over sour cream mixed with salt and vinegar.
3. Add herbs to taste.

Salad with kohlrabi, apple and carrots

Ingredients:

• 500 g kohlrabi (can be replaced with radish)
• 300 g apples
• 200 g carrots
• 150 g celery stalks
• juice of half a lime (or lemon)
• olive oil, salt, ground black pepper - to taste

Preparation:

1. Grate the kohlrabi on a medium grater. If there is a lot of juice, it must be squeezed out.
2. Grate the carrots on a medium grater, and grate the celery on a fine grater.
3. Peel the apples, remove the core, cut into strips. Add lime juice and stir.
4. Add kohlrabi, carrots, celery. Season with olive oil and salt to taste.

Fruit salad with pina colada

Ingredients:

• 1 cup fresh blueberries
• 1.5 cups fresh strawberries
• 200-250 g pineapple
• 0.5 cups fresh raspberries
• 280 g non-alcoholic pina colada mix
• 0.5 cups sugar
• 0.5 cups orange-pineapple juice

Preparation:

1. Wash all the berries and dry with a paper towel. Cut the grapes and strawberries in half.
2. Mix all the berries in a bowl. You can take canned pineapple, cut into pieces.
3. Mix Pina Colada with juice, adding sugar. Stir until sugar dissolves. Pour over fruit and serve.

Vegetable salad with pasta

Ingredients:

• 8 pitted olives
• 1 tomato
• 1/4 bell pepper
• 50 g spiral pasta

• 1 tbsp. l. olive oil
• 1 pinch of salt
• 1 pinch freshly ground black pepper
• 4 sprigs fresh cilantro
• 1 sprig purple basil
• 1 clove of garlic

Preparation:

1. Cook the fusilli pasta in boiling salted water. Drain in a colander and cool.
2. Cut the olives into slices, tomatoes and peppers into cubes.
3. Finely chop the cilantro and basil, mix with oil, salt, pepper and garlic, passed through a press.
4. Place the cooled pasta in a salad bowl, add vegetables, dressing and mix everything carefully.
5. Serve the salad after cooling it in the refrigerator. Bon appetit!

Salad with watermelon, cucumbers and feta cheese

Ingredients:

• 250 g watermelon pulp
• 2 medium cucumbers
• 120 g feta cheese
• 50 g salad

Preparation:

1. Cut 250 g of pulp from the watermelon, remove the seeds from it, cut into small cubes.
2. Wash and cut the cucumbers. If they have a rough, bitter skin, it should be removed first.
3. Slice the cheese.
4. Mix all ingredients. The salad is ready!

Vegetable salad with rice and tofu cheese

Ingredients:

• 1 cup unpolished rice (brown, wild rice)
• 1/2 package soy tofu
• 1 red sweet pepper
• 2 tomatoes
• 1/3 cup canned or fresh corn
• 2 cloves garlic
• 1/2 small broccoli
• 1/2 bunch fresh spinach
• 1 tsp. brown sugar
• fresh ginger - to taste
• 2 tbsp. l. vegetable oil
• soy sauce (no more than 1/4 cup)
• salt, ground red pepper - to taste

Preparation:

1. Boil the rice until done.
2. Using a blender or whisk, beat soy sauce, sugar, ground red pepper, salt, vegetable oil, finely chopped garlic and a little grated ginger.
3. Place the frying pan on medium heat. Pour in the sauce and heat it up. Then add tofu cubes and fry until golden brown. Next, add broccoli florets, sweet peppers (cut into thin strips), tomatoes and corn. Fry for 2-3 minutes so that the vegetables remain slightly crispy.
4. Mix prepared vegetables with fresh spinach leaves.
5. Place rice with vegetables and tofu on a plate. The dish is ready!

Salad with tortellini and bacon

Ingredients:

• 1 package of small tortellini with cheese
• 250 g spinach
• 250 g cherry or grape tomatoes
• 4-6 strips bacon or prosciutto
• 1 clove of garlic
• 3-4 tbsp. l. finely chopped parsley
• 3-4 tbsp. l. finely chopped basil (optional)
• 1/4 cup Italian dressing
• ground black pepper
• olive oil (extra virgin or regular)

Preparation:

1. Fry the bacon in the oven or in a frying pan until crispy and remove to a paper towel.
2. Cook tortellini according to package instructions. Drain the water, add a little olive oil, spinach and stir.
3. Add the remaining ingredients and mix again.

Salad with shrimp and broccoli

Ingredients:

• 100 g broccoli
• 100 g bell pepper
• 100 g shrimp
• 2 tbsp. l. olive oil
• salt, ground black pepper, herbs - to taste

Preparation:

1. Separate the broccoli into florets and boil in salted boiling water for about 3 minutes.
2. Place the boiled broccoli in a sieve and plunge into ice water (this will prevent the cabbage from losing its color).
3. Boil the shrimp in boiling water for about 2 minutes and also place in a sieve.
4. Cut the bell pepper into strips or into arbitrary shapes.
5. We clean the shrimp (do not forget that on the back of the shrimp there is an esophagus that needs to be removed) and cut into pieces.
6. Mix all the ingredients, add olive oil, herbs to taste, lightly salt and pepper. Bon appetit!

Pasta and tuna salad

Ingredients:

• 300 g pasta
• 100 g canned tuna in oil
• 500 g tomatoes
• 6 olives
• 1 egg

Preparation:

1. Place the pasta in a pan of salted water, bring to a boil and simmer uncovered. When the water returns to a boil, reduce the heat so that the water continues to simmer and cook for another 10-12 minutes. Drain through a large colander and rinse under cold water. Let cool.
2. Hard boil an egg and finely chop it. Drain the tuna oil and shred it with a fork. Cut the tomatoes into slices.
3. Toss the pasta with olive oil, toss with the tuna and transfer the salad to a serving platter.
4. Place slices of tomatoes and olives along the edge, sprinkle with chopped egg. Refrigerate for 30 minutes before serving.

Caprese salad with prosciutto

Ingredients:

• 10 small tomatoes
• 100 g arugula
• 2 mozzarella balls
• 12 slices prosciutto
• 1 lemon
• olive oil, salt and ground black pepper - to taste

Preparation:

1. Cut tomatoes and mozzarella into slices.
2. Place the arugula in a bowl, squeeze the lemon juice onto it, add olive oil and stir.
3. Place arugula on plates, top with prosciutto, then tomatoes and mozzarella.

Cucumber salad with radishes

Ingredients:

• 2 small cucumbers
• 1 bunch of radishes
• 1 lemon
• 100 g cheese
• dill and parsley - to taste

Preparation:

1. Finely chop the cucumbers.
2. Peel the radishes, cut into thin rings, pour in lemon juice and let stand for a while.
3. Stir radishes and cucumbers into a dish. Grate the cheese and sprinkle it over the salad. You can decorate with finely chopped parsley and dill.

Salad with orzo pasta, chicken and tomatoes

Ingredients:

• 2 parts chicken fillet
• 1 onion
• 1 large tomato
• 2 tbsp. l. olive oil
• 200 g orzo
• 2.5 cups water
• 1 can of green peas
• salt and seasonings - to taste

Preparation:

1. Cut the chicken fillet into small pieces, fry and season.

2. In a saucepan with butter, fry chopped onion and two basil leaves. When the onion is browned, remove the basil and discard.

3. Pour boiling water over a large tomato, remove the skin and cut the pulp into cubes.

4. Pour olive oil into a separate pan and add orzo. Fry until golden brown and add water.

5. Add chicken and tomato to the fried onion and season to taste. We are waiting for the tomatoes to release their juice.

6. When the orzo has almost absorbed all the liquid, you need to add the tomato mixture. We also add a can of peas and heat it up.

Fruit salad with yogurt

Ingredients:

• 2 kiwi
• 3 tangerines
• 2 bananas
• 2 apples
• yogurt - to taste

Preparation:

1. Cut the peeled bananas into slices.
2. Peel the washed apples, cut them into halves and remove the core, and then cut them into small cubes.
3. We cut peeled tangerines and kiwis in the same way.
4. We put prepared fruits in a mound in beautiful bowls and fill them with sweet yoghurt. Sprinkle the salad with orange zest, cut into thin strips. Boiled prunes, grapes and various berries are also suitable for decorating the salad.

Salad with roasted peaches and mozzarella cheese

Ingredients:

• 5 peaches
• 3 stalks green onions (chopped)
• 1/4 cup chopped fresh cilantro
• 3 tbsp. l. honey
• 1 tsp. salt
• 1 tsp. lime zest
• 1/2 cup fresh lime juice
• 3/4 tsp. ground cumin
• 3/4 tsp. chili powder

Preparation:

1. Peel and chop 1 peach. Cut the remaining 4 into circles, removing the seeds.
2. Combine chopped peach, green onion, chopped cilantro, honey, salt, lime zest, lime juice, ground cumin, and chili (you can add tequila if desired) in a food processor. Once smooth, add the butter and pulse a little more in the food processor until the mixture is completely combined.
3. Spray the grill grate with special spray and place it in place. Preheat the grill to 200-250°C. Brush both sides of the peach slices with the peach sauce. Grill the peaches on both sides for 3 to 5 minutes until lightly charred.
4. Place watercress and arugula on 4 plates. Place 4-5 peach slices and 4-5 slices of cheese on each plate. Pour over the remaining peach sauce and garnish with cilantro sprigs.

Salad with squid, mushrooms and funchose

Ingredients:

• 300 g peeled squid
• 300 g mushrooms
• 150 g funchose
• 150 g onion
• salt, pepper, vegetable oil - to taste

For refueling:

• 5 tbsp. l. vegetable oil
• 1 tbsp. l. vinegar
• juice of half a lime
• salt, pepper

Preparation:

1. Place the squid in boiling water and boil for 3 minutes. Take out, cool and cut into strips.
2. Finely chop the onion and fry in vegetable oil. Cut the mushrooms into cubes and add to the onion, sprinkle with salt and pepper. Fry until done (about 15-20 minutes).
3. Pour boiling water over funchoza for 5 minutes.
4. For the dressing, mix oil and vinegar, add lime juice, salt and pepper.
5. Mix the ingredients and pour over the dressing.

Traditional American Cobb Salad

Ingredients:

• handful of lettuce leaves (romano or lettuce)
• 1 boiled or baked chicken breast
• 2 small tomatoes
• 2 boiled eggs
• 1 avocado
• 2 celery sticks
• small piece of cheddar cheese
• 4 strips bacon

For refueling:

• 1 tsp. mustard with grains
• 1 tsp. Dijon mustard
• 1-2 cloves of garlic
• 2 tbsp. l. white grape vinegar
• 4 tbsp. l. olive oil

Preparation:

1. Pass the garlic through a press and mix with two types of mustard and oil.
2. Fry the bacon in a hot frying pan until it becomes a little crispy.
3. Cut all the ingredients for the salad (except lettuce leaves) into small cubes or short strips.
4. First put lettuce leaves on a plate, and on top, in strips, everything else.
5. We serve the dressing separately.

Vegetable salad with salmon

Ingredients:

• 4 tbsp. l. soy sauce
• 200 g salmon
• 2 medium potatoes
• 6 radishes
• 6 cherry tomatoes
• 2 tbsp. l. vegetable oil
• 3 tbsp. l. olive oil
• small piece of cheddar cheese
• 4 strips bacon
• 1 tbsp. l. vinegar (rice)
• 1 tsp. wasabi
• lettuce leaves

Preparation:

1. We clean the fish, fillet it, leave the skin on, and cut it into thin strips.
2. While the salmon is marinating, peel the potatoes and cut into thin strips, frying in vegetable oil until golden.
3. Remove the potatoes from the pan, add more oil if necessary and fry the marinated salmon until golden brown.
4. Place the cooled fried salmon in a deep plate, add cherry tomatoes, cut in half, and radishes, cut into thin strips. Place the cooled fried potatoes in there. Mix.
5. Prepare salad dressing. Take soy sauce, add olive oil, rice vinegar and wasabi. Adjust the amount of wasabi to taste.
6. Pour the dressing over the salad and sprinkle with finely chopped green onions.
7. Serve immediately when ready. Bon appetit!

Cauliflower and Pomegranate Salad

Ingredients:

• 8-10 cauliflower florets
• 5-6 lettuce leaves
• 3-4 walnuts (or hazelnuts)
• small pomegranate
• 2-3 cloves of garlic
• 1 bunch of young greens
• salt, pepper and apple cider vinegar - to taste

Preparation:

1. Place the cauliflower in boiling salted water with dissolved saffron. Cook for 5 minutes and drain in a colander.
2. Finely chop the nuts and herbs.
3. Remove the seeds from the pomegranate.
4. Combine all ingredients and season with apple cider vinegar.

After a long snowy winter, you simply need to plunge into the long-awaited summer with all your might. This means not only to mentally relax and gain strength, but also to please yourself and your loved ones with incredibly delicious summer dishes. After all, only in summer does nature so generously share with us its wealth, collected from a garden bed or plucked from a branch. It's time to accumulate vitamins for the whole year and invigorate your tired body. Faithful helpers in this are fruits and vegetables, which also have a cooling effect in the summer heat. They are rich in water, vitamins and minerals, which our body loses in hot weather.

In summer, you don’t want any fatty or heavy foods, such as fried meat or fish. I want something light, tasty and nutritious. Well, that’s right, because summer is a wonderful time for light and tasty salads. They are no worse in taste than our beloved fried potatoes or pork. Not to mention that vegetable dishes are much easier to digest. Salads made from fresh vegetables are always tasty and healthy. How many incredible vegetable combinations! What a combination of colors and flavors!

You can eat summer salads in unlimited quantities for breakfast, lunch, and dinner, without fear of adding a couple of extra pounds. This, first of all, concerns those who care about their figure and dream of losing a little weight over the summer. Well, the cards are in your hands, as they say, light salads are what you need: health, lightness and comfort!

Light summer salads are good as a separate dish or in addition to the main dish. This is where you can go wild, show your imagination and experiment, experiment. If you've already tried all your recipes and want something new, we're always happy to help and offer you a range of delicious, varied light summer salads. Here is just a small fraction of the great variety of existing recipes that will help you diversify your menu, please your loved ones and get incredible pleasure from the summer.

Let's start, perhaps, with the most summer salad, well known to us since childhood.

Ingredients:
300 g radish,
4 boiled eggs,
100 g green onions,
30 g dill,
30 g parsley,
sour cream or mayonnaise for dressing.

Preparation:
Cut the boiled eggs into small cubes, the radishes into circles (large circles can be cut in half). Finely chop the greens (dill, green onions, parsley). Mix all ingredients. Add salt and sour cream or mayonnaise to taste. Bon appetit!

Add cauliflower to the radishes, change the recipe a little and you will get another culinary masterpiece.

Ingredients:
400 g cauliflower,
350 g radish,
1 lemon,
50 g vegetable oil,
40 g of greens and green onions,
sugar, salt, pepper.

Preparation:
Cut the radishes into slices. Divide the cabbage into inflorescences, cook in boiling salted water and cool. Then mix with radishes and place in a salad bowl. Prepare a dressing from oil, lemon juice, finely chopped onion, sugar, pepper and salt and pour it over the salad. Decorate your creation with fresh herbs.

A simple and everyone's favorite salad made from eggs and fresh cucumbers. Very tasty and, if you try, you can turn it into an elegant holiday salad if you suddenly have guests.

Ingredients:
300 g fresh cucumber,
3 boiled eggs,
1 tbsp. spoon of lemon juice,
3 tbsp. spoons of sour cream or mayonnaise,
green onions, herbs (dill, parsley),
salt.

Preparation:
Cut the cucumbers into strips. Cut the egg white into strips and finely chop the yolk. Finely chop the green onions and herbs. Mix all ingredients, add salt and season with sour cream and lemon juice. If you use mayonnaise, you don't need to add lemon juice and salt. The salad is ready. If you want to decorate the salad, leave some chopped herbs and 1 yolk. Place the dressed salad in a mound, make a rim of greens, and grate the yolk in the middle on a fine grater. A thin slice of cucumber and a sprig of onion will make a flower. Decorate your salad with it.

Salad "Freshness"
This is a very refreshing, sweet and sour salad that tastes good. It will go with boiled hot potatoes, as a side dish for meat, fish, and even better with some bread!

Ingredients:
1 green radish,
1 sour apple
1 carrot,
1 fresh cucumber
1 onion,
1-2 tbsp. tablespoons chopped parsley,
1 tbsp. a spoonful of chopped green onions,
1 clove of garlic,
1-2 tbsp. spoons of aromatic vinegar,
1-2 tbsp. spoons of vegetable oil,
salt, sugar to taste.

Preparation:
Peel the vegetables, wash and grate on a coarse grater, cut the onions into strips and pour in aromatic vinegar, mash with your hands and let it brew. Finely chop the greens. Finely chop the garlic. Place all the vegetables, herbs, and onions in a salad bowl, add salt, vegetable oil to taste and, if necessary, add a little sugar for taste.

The healthiest celery salad
This plant is rich in vitamins, minerals, acids, and proteins. Celery can slow down the aging process, have a beneficial effect on digestion, cleanse the body of toxins, calm the nervous system, and it also has a wonderful effect on the skin. That's how many benefits there are from a delicious spicy plant, and salads with it are incredibly tasty.

Celery also goes well with cucumbers and various greens. You can experiment with it as much as you like, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even healthier and tastier. Try it!

Ingredients:
150 g celery root,
2 small carrots,
1 apple (preferably green, sour),
3 tbsp. spoons of sour cream,
1.5 tbsp. spoons of lemon juice,
salt to taste.

Preparation:
Peel the celery root. Grate the apple, carrots and celery root on a coarse grater. Mix everything well, add sour cream and lemon juice, salt to taste. A healthy and tasty salad is ready!

Ingredients:
1 bunch of radishes,
fresh dill,
ground black pepper,
vegetable oil,
just a little vinegar
salt to taste.

Preparation:
Wash the radishes thoroughly and cut them in half, and then into as thin slices as possible. Season with salt and pepper, press it a little with your hands so that it releases the juice.
Place radishes in a large plate and crumble dill on top. The salad should stand for 15-20 minutes to soak, and then - welcome to the table.

Cabbage is the dream of any person who watches their weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads made from early cabbage, so tasty and tender, simply have to be on the table.

Ingredients:
1 small head of early cabbage,
1 carrot,
celery (to taste),
1 cucumber (or sweet pepper),
2 cloves of garlic,
olive or vegetable oil,
salt.

Preparation:
Grate the carrots on a coarse grater, finely chop the greens. Celery goes well with cabbage; it goes very well in cabbage salad. Finely grated garlic would also be appropriate here. You can add cucumber or bell pepper (to your taste). Season the salad with vegetable oil - preferably several types, for example, olive and aromatic sunflower. It tastes great with a little good sesame or flaxseed oil and lemon juice.

Another version of the same salad: add chopped cucumbers, tomatoes and sweet peppers to shredded cabbage, and, of course, greens: parsley, dill, cilantro. You can also add garlic here, but lemon is completely unnecessary in this combination. Season also with a mixture of vegetable oils.

Continuing the theme is another early cabbage salad, the name of which speaks for itself.

Ingredients:
¼ small head of early cabbage,
1 bunch of lettuce leaves,
1 fresh cucumber
1 apple,
1 red bell pepper,
1 fresh tomato
2 tbsp. spoons of crushed walnuts.
For refueling:
mustard,
vegetable oil,
ground pepper,
salt.

Preparation:
Wash the vegetables and dry them with a kitchen towel. Cut the pepper in half, remove the stem and seeds and cut the pulp into small strips. Grate the cucumber and apple on a coarse grater. Shred the cabbage and lightly crush it with your hands along with the salt. Roughly tear the lettuce leaves. Cut the tomato into large slices. Place the prepared vegetables in a salad bowl and mix gently. For the dressing, squeeze the juice from a lemon slice, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour the dressing over the salad and sprinkle with crushed walnuts.

The addition of garlic and mashed basil with herbs will add a piquancy to the taste of this salad.

Ingredients:
300 g cabbage,
1 tbsp. prunes,
1 carrot,
sugar,
caraway,
lemon juice,
2 tbsp. spoons of sunflower oil.

Preparation:
Finely chop the cabbage and scald it with boiling water, then place in a colander and let drain. Place in a salad bowl, sprinkle with sugar and salt. Grate the carrots on a coarse grater and add to the cabbage. Cut the prunes into small pieces. Mix all ingredients, add cumin, sprinkle with lemon juice, add sunflower oil. Place the salad on plates and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy salads made from green beans, which our housewives have been happily growing in large quantities in their gardens lately. Basically, it is canned, but words cannot describe how delicious it is in salads. You need to try!

Green bean salad

Ingredients:
200 g green beans,
25 g hard cheese,
1 teaspoon vegetable oil, lemon juice,
some greens (dill, parsley).

Preparation:
Peel the green beans, cut them and boil until tender in boiling salted water. Cut 25 grams of hard cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle herbs on top.

Zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then simply don’t know what to do with this wonderful vegetable. The answer is simple - prepare summer salads from it. Be sure that even the most picky gourmets will like them.

Ingredients:
1 medium sized zucchini
2-3 cloves of garlic,
sunflower oil for frying,
parsley,
mayonnaise,
salt to taste.

Preparation:
Peel the zucchini and cut into small cubes. Fry in sunflower oil. Cool and add garlic, salt, season with mayonnaise and add parsley.

Replace the zucchini in this recipe with young eggplants - and now you have a completely new dish, in no way inferior in taste to the previous one.

Tasty, easy and fast - that’s the motto of our summer menu!

Young beets have appeared in your garden bed, which means that a tasty and healthy salad is ready to appear on your table. Beets are one of the few vegetables that retain their beneficial properties even after heat treatment. It goes very well with different foods, so by improvising, we can diversify our menu without much hassle.

Ingredients:
200 g boiled and 100 g raw beets,
100 g green onions,
50 ml vegetable oil,
salt, sugar.

Preparation:
Grate the peeled boiled beets on a coarse grater, and raw ones on a fine grater, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beet salad with new potatoes

Ingredients:
300 g beets,
200 g potatoes,
50 g green onions,
50 ml vegetable oil,
salt.

Preparation:
Boil the beets, peel and cut into strips, add boiled young potatoes cut into strips and green onions cut into rings. Mix everything, add salt and add vegetable oil.

Salad of young beets and tomatoes with apples and sweet peppers

Ingredients:
200 g young beets,
30 ml lemon juice,
50 ml vegetable oil,
200 g tomatoes,
100 g apples,
50 g carrots,
50 g sweet pepper,
salt.

Preparation:
Grate the beets on a coarse grater, pour in lemon juice and some vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all ingredients and add salt. Season the salad with the remaining vegetable oil.

And to complete the salad theme - a salad with new potatoes and radishes. Its taste is as wonderful as its name.

Ingredients:
4 boiled new potatoes,
2 small radishes,
3 boiled carrots,
2 boiled eggs,
greens (dill, parsley),
250 g mayonnaise,
salt.

Preparation:
Grate potatoes, carrots and eggs separately on a coarse grater. Grate the radish on a fine grater and squeeze out the juice. Place the salad on a large plate in layers, soaking it with mayonnaise and adding a little salt to each layer, in the following sequence: potatoes, radish, carrots, egg. Decorate your “Glade” with greenery.

Got an appetite? Then it’s time to prepare a salad from the recipes suggested above. Are fresh vegetables and herbs picked from the garden, fragrant with the aromas of summer, already waiting for you? This is just great! Fill your body with vitamins and strengthen your immune system. Bon appetit and good health with healthy foods!

Larisa Shuftaykina

Publication date: 2015-06-22 I liked the recipe: 39

Ingredients: radishes - 6 pcs.; Chinese salad - 200g; cucumbers - 3 pieces; curd cheese - apetina 100g; sunflower oil- to taste

Cooking method:

It’s great that in the summer you can prepare salads more often and more! The salad with Apetina curd cheese is very tasty and satisfying! This cheese is not very salty and I really liked the combination with simple sunflower oil with flavor! ...

with feta cheese and cherry tomatoes

Publication date: 2015-05-14 I liked the recipe: 4

Ingredients: Cherry tomatoes - 200 g; cucumbers - 2 pcs.; bell pepper- 1 piece; feta cheese - 200 g; greens - 1 bunch; onion - 1 piece; vegetable oil- to taste

Cooking method:

Preparing this salad will require a minimum investment of both time and money. At the same time, it contains a lot of vitamins and is not high in calories at all. To prepare, you just need to prepare and mix the ingredients. Separate the cherry tomatoes from the branches, wash...