15 unusual vegetable salads

1. Salad with tomatoes, zucchini and mozzarella

Ingredients

4 zucchini;

2 tablespoons of olive oil;

salt to taste;

ground black pepper – to taste;

400 g of cherry tomatoes;

150 g of mozzarella in balls;

½ bunch of basil;

2 tablespoons of balsamic vinegar.

Cooking

Using a grater shredder or other device, cut the zucchini into thin long strips. Mix them with olive oil and spices and marinate for 15 minutes. Then add tomatoes and cheese, basil leaves and vinegar to the zucchini, and mix well.

2. Salad with beets, avocados and spinach

Ingredients

3 beets;

2 tomatoes;

1 avocado;

½ red onion;

100 g feta cheese;

200 g spinach;

3 tablespoons of lemon juice;

2 tablespoons of olive oil;

1 tablespoon of balsamic vinegar;

1 tablespoon Dijon mustard;

salt to taste;

ground black pepper – to taste;

½ clove of garlic.

Cooking

Put the beets in a pan, fill with water and bring to a boil over high heat. Reduce the heat and cook the beets for about an hour, until it becomes soft. Cool it slightly, clean, cut into cubes and put in the refrigerator for 15 minutes.

Combine beets, diced tomatoes and avocados, onion rings, crumbled feta and spinach. Season the salad with a mixture of lemon juice, oil, vinegar, mustard, spices and chopped garlic.

3. Salad with broccoli, nuts and cranberries

Ingredients

4 heads of broccoli;

1-2 tablespoons of salt;

100 g dried cranberries;

70 g chopped almonds or almond petals;

40 g of peeled sunflower seeds;

200 g cheddar cheese;

200 g greek yogurt or healthy mayonnaise;

1 tablespoon of red wine vinegar;

2–4 tablespoons of sugar ( but better stevia);

1 lemon;

½ tablespoon poppy seeds.

Cooking

Cut broccoli inflorescences. Cut too large inflorescences in half. Put a large pot of water on a high heat, add salt and bring to a boil. Dip the broccoli in boiling water for 30 seconds, then transfer them to a bowl of ice water. When the broccoli has cooled, dry it completely with a paper towel.

Mix broccoli with cranberries, almonds, seeds and diced cheddar. For dressing, mix mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon of lemon juice, salt and poppy seeds. Season the salad, mix and refrigerate for 15-30 minutes.

4. Salad with cabbage, dates and feta cheese

Ingredients

1 small head of red cabbage;

3 tablespoons of olive oil;

2 tablespoons of lemon juice;

salt to taste;

ground black pepper – to taste;

100 g of dates;

100 g feta cheese;

several branches of parsley;

2 teaspoons of sesame seeds.

Cooking

Cut the cabbage into thin strips. Add oil, lemon juice and spices to it and mix. Mix the cabbage with half the dates, diced or stripes, and half the crumbled feta. Sprinkle the remaining dates, feta, chopped parsley and sesame seeds on top.

5. Salad with corn, tomatoes and feta

This salad will be delicious with both fresh or frozen, and with canned corn.

Ingredients

500 g of corn;

200 g of cherry tomatoes;

100 g feta cheese;

1 red onion;

several branches of basil;

3 tablespoons of olive oil;

1 lime;

salt to taste;

ground black pepper to taste.

Cooking

Combine the corn, half-sliced ​​tomatoes, chopped feta and finely chopped onions. Add the basil leaves, sliced ​​into thin strips, butter and juice of whole lime. Season with spices and mix.

6. Salad “Guacamole”

Guacamole is an avocado pulp appetizer with lemon or lime juice, various seasonings and vegetables. But these same ingredients can be served in the form of a beautiful salad.

Ingredients

400 g of cherry tomatoes;

100 g canned beans;

100 g canned corn;

1 small red onion;

1 jalapeno pepper (can be replaced with chili peppers);

2 ripe avocados;

several branches of parsley;

4 tablespoons of olive oil;

1 lime;

¼ teaspoon ground cumin;

salt to taste;

ground black pepper to taste.

Cooking

Mix half-sliced ​​tomatoes, beans, corn, finely chopped onions and peppers, avocado cubes and chopped parsley. Season with a mixture of oil, lime juice and spices and mix well.

7. Salad with broccoli and apple

Ingredients

2 heads of broccoli;

50 g of walnuts;

1 large carrot;

1 apple

½ a small red onion;

70 g of raisins;

100 g healthy mayonnaise or greek yogurt;

100 g of sour cream;

2 tablespoons of lemon juice;

½ tablespoon sugar or stevia;

salt to taste;

ground black pepper to taste.

Cooking

Cut inflorescences and peeled broccoli stalk into large pieces. Dry the nuts lightly in a hot pan. Mix broccoli with grated carrots, apple cubes, chopped onions, nuts and raisins. Mix the rest of the ingredients separately and season the salad with this mixture.

8. Salad with baked beets and carrots

Ingredients

4–5 carrots;

2 beets;

4 tablespoons of olive oil;

salt to taste;

ground black pepper – to taste;

2 oranges;

1 tablespoon of sesame seeds;

½ bunch of cilantro.

Cooking

Peel the vegetables. Cut the carrots in half and the beets in slices. Steam the carrots for 5 minutes. Put the carrots and boil the beets in the same way. Thanks to separate cooking, carrots will not turn red.

Put the vegetables on a baking sheet, pour 2 tablespoons of oil and season with salt and pepper. Bake at 200 ° C for 30–40 minutes.

Rub the zest of oranges on a grater. Then remove the white layer from them and cut the fruit into slices. Dry the sesame seeds in a preheated pan for a couple of minutes, stirring constantly.

Cool the baked vegetables lightly. Then mix them with zest and oranges, pour over the remaining oil and salt. Sprinkle with sesame seeds and cilantro leaves.

9. Salad with brussels sprouts, nuts and parmesan

Parmesan gives the salad a piquant flavor. But if desired, it can be replaced with another cheese.

Ingredients

100 g of walnuts;

24 heads of Brussels sprouts;

50 g of parmesan;

100 ml of olive oil;

3 tablespoons of apple cider vinegar;

2 teaspoons of Dijon mustard;

salt to taste;

ground black pepper to taste.

Cooking

Dry the walnuts in a hot pan for 5–8 minutes. Cut the cabbage into thin strips. Add nuts and grated cheese to it. For dressing, mix all other ingredients, pour salad with this mixture and mix well.

10. Spicy vegetable salad with quinoa

Ingredients

500 g quinoa;

2 cucumbers;

400 g of cherry tomatoes;

1 small red onion;

several branches of parsley;

½ avocado;

100 g feta cheese;

5 tablespoons of olive oil;

3 tablespoons of red wine vinegar;

1 teaspoon of honey;

1 clove of garlic;

½ teaspoon ground red pepper;

1 teaspoon dried oregano;

salt to taste.

Cooking

Put the quinoa in boiling salted water and cook on low heat for 15 minutes. Cut the cucumbers into quarters, cut the tomatoes in half, chop the onion and parsley, chop the avocado into cubes and crush the feta. Mix these ingredients with quinoa.

For dressing, mix oil, vinegar, honey, chopped garlic, pepper, oregano and salt. Pour salad dressing and mix.

11. Panzanella

Panzanella is a traditional Italian salad with fresh vegetables and bread.

Ingredients

2 baguettes;

120 ml of olive oil;

3 tablespoons of red wine vinegar;

1 teaspoon of honey;

salt to taste;

ground black pepper – to taste;

1 large cucumber;

800 g of red and yellow cherry tomatoes;

1 red onion;

1 clove of garlic;

1 bunch of basil.

Cooking

Cut the baguette into large cubes and mix with half the olive oil. Put the bread in a preheated pan and fry, stirring occasionally, over medium heat for about 10 minutes. The baguette should be covered with a crispy golden crust. Then cool.

Combine the remaining oil, vinegar, honey and spices for dressing. Cut the cucumber into large slices, removing the seeds. Cut the tomatoes in half, finely chop the onion, chop the garlic and chop the basil leaves coarsely. Mix vegetables, herbs and baguette, pour dressing and mix well.

12. Salad with potatoes, celery and avocado

Ingredients

8-10 potatoes;

salt to taste;

2 tablespoons of vinegar;

4 eggs;

300 g of Greek yogurt or healthy mayonnaise;

1 tablespoon Dijon mustard;

ground black pepper – to taste;

2 avocados;

2-3 stalks of celery;

½ a small red onion;

½ bunch parsley.

Cooking

Boil potatoes in salted water until tender. Then drain the water, cool the potatoes, peel and cut into small cubes. Sprinkle them with vinegar. Hard boil the eggs and cool.

Combine yogurt or mayonnaise, mustard and pepper. Add to the dressing potatoes, diced eggs, avocado and celery, chopped onions and chopped parsley. Then gently mix the salad.

13. Salad with broccoli, spinach and lentils

Ingredients

200 g of black or green lentils;

600 ml of vegetable or chicken broth;

4 tablespoons of olive oil;

200 g of champignons;

1 small head of broccoli;

½ red onion;

4 cloves of garlic;

salt to taste;

ground black pepper – to taste;

200 g spinach;

1 lemon;

100 g feta cheese.

Cooking

Wash the lentils, transfer to a saucepan and pour in the broth. It can be replaced with water with chicken or vegetable broth cube dissolved in it. Bring the lentils to a boil over medium heat. Reduce the heat a little and cook another 20–25 minutes until it becomes soft. Then drain the lentils.

Heat 2 tablespoons of oil in a pan over medium heat. Lay out the thin sliced ​​mushrooms and broccoli inflorescences. Fry, stirring occasionally, for 3-4 minutes. Add another spoonful of oil, half-onion, chopped garlic, salt and pepper. Cook another 2-3 minutes or more if you want the vegetables to be softer.

Combine lentils, vegetables, chopped spinach, whole lemon zest, 3-4 tablespoons of lemon juice, remaining butter and crumbled cheese. Season the salad with salt if necessary.

14. Salad with baked eggplant and pita bread in mint dressing

Ingredients

2 eggplants;

3 tablespoons of olive oil;

salt to taste;

ground black pepper – to taste;

2 thick pita bread;

3 tablespoons of balsamic vinegar;

1 large bunch of mint;

1 red chili pepper;

2 onions;

170 g of cherry tomatoes;

300 g of salad mixture;

50 g of goat cheese.

Cooking

Cut the eggplant into slices with sides of about 3 cm. Pour a tablespoon of oil, season with spices and mix. Put on a baking sheet and bake at 200 ° C for 25 minutes until they are browned. 8 minutes before the eggplant is cooked, place a baking sheet with large pieces of pita bread in the oven.

For dressing, mix the remaining oil, vinegar, chopped mint leaves, finely chopped chili and 1 onion. Remove the eggplants, put them in a salad bowl and mix with ⅓ dressings. Add onion, sliced ​​in half rings, half-sliced ​​tomatoes, salad mixture, pita bread and goat cheese slices. Pour the salad with the remaining dressing and mix.

15. Salad with Beijing cabbage and peas

Ingredients

300 g of Beijing cabbage;

100 g of green peas;

250 g of seaweed;

2 tablespoons of olive oil.

Cooking

Cut the Beijing cabbage into small strips. Mix it with peas and seaweed, after draining the liquid from them. Add salad oil.

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