Lifestyle, Diet

Tasty and Healthy Salad Recipes

A salad is an easy, quick dish that is usually composed of a few ingredients. It’s a field for creativity and most importantly it’s simple, tasty and good for our health.

Save this salad collection for later because it will become handy in any season and on any occasion.

Tomato and Feta Salad

Ingredients:

300 g cherry tomatoes

150 g feta

Small bundle of spinach and dill

100g green salad mix

30 g cedar nuts

1 teaspoon dry herbs

Salt and pepper to taste

Olive oil

Directions:

Cut cherry tomatoes in halves, dice cheese, cut dill. Tear salad leaves and spinach into a bowl, add tomatoes, cheese, and dill. Sprinkle salt and pepper to taste, add cedar nuts, herbs, and olive oil and mix nicely.

Chicken salad with avocado and bell pepper

Ingredients:

250 g chicken breast

3 bell peppers

1 avocado

1 orange

10 g fresh mint

40 ml olive oil

15 g honey

20 ml lime juice

1 teaspoon dijon mustard

Directions

Boil or bake chicken breast and cut it into small pieces. Remove seeds from bell peppers of different colors and dice them. Peel avocado, remove the seed and dice. Peel orange, divide into pieces and cut into cubes. For the dressing mix finely chopped mint, olive oil, lime juice, mustard, and honey. Add salt and pepper to taste.

Apple and carrot salad

Ingredients:

1 carrot

1 apple

1 teaspoon lemon juice

1 teaspoon honey or sugar

Directions:

Grate the apple and sprinkle with lemon juice. Grate the carrot and mix with apple, season with sugar or honey.

Broccoli, chicken and tomato salad

Ingredients:

150 g broccoli

200 g boil or baked chicken

2 tomatoes

2 teaspoons sesame seeds

1 teaspoon soy sauce

2 tablespoons olive oil

Directions:

Boil broccoli in salted water for 5-7 minutes and put into cold water. Chop chicken and tomatoes into medium pieces. For dressing mix soy sauce with olive oil and add salt. Season the salad and sprinkle sesame seeds over the top.

Warm liver salad

Ingredients:

150-200 g chicken liver

6-7 cherry tomatoes

Bundle of green salad and rucola

Handful of cedar nuts

1 medium apple

½ tablespoon soy sauce

½ tablespoon agave syrup or liquid honey

1 tablespoon olive oil

Salt and pepper

Directions:

Fry cedar nuts till brown, cut cherry tomatoes in halves, finely slice apple. For sauce: mix soy sauce, syrup and oil. Cut liver into medium pieces and fry them on a preheated pan poured with oil for 3-4 minutes, sprinkle with salt and pepper. Tear salad leaves and rucola and place on a plate. On top put liver, cherry tomatoes, apple and nuts. Season with salt, pepper and sauce.

Broccoli and corn salad

Ingredients:

200 g broccoli

100 g canned sweet corn

½ bell pepper

50 g brynza cheese

olive oil for seasoning

Directions:

Boil broccoli in salted water for 5-7 minutes and place it in cold water. Clean pepper from seeds and dice it. Dice cheese and add it to pepper, broccoli and corn. Season with salt and olive oil.

Beetroot and feta salad

Ingredients:

4 beetroots (medium)

60 g feta

Parsley bundle

2 garlic cloves

2 teaspoons lemon juice

Salt and ground black pepper to taste

2-3 tablespoons olive oil

Directions:

Boil beetroots, let them cool and peel them. Dice beetroots and feta, finely chop parsley and mix everything together. For dressing mix lemon juice, olive oil and pepper. Season with salt, dressing and stir nicely.

Carrot nest salad

Ingredients:

1 carrot

¼ apple

1 quail egg boiled

20 g soft cheese

Dill

Sour cream for seasoning

Directions:

Peel carrot and apple, remove the seeds and grate finely. Grate cheese and add one part to carrot and apple mix, season with salt and sour cream. Place the mix on a plate in a nest shape and sprinkle grated cheese. Put an egg in the middle of the nest and decorate it with dill all around.

Caprese salad

Ingredients:

1 large tomato (or 2 small ones)

150 g mozzarella

Salt and pepper

Olive oil

5-6 basil leaves

Directions:

Wash, dry and slice tomatoes. Slice mozzarella (you can also use Feta, Ricotta or Brynza). Arrange alternate slices of tomato and mozzarella decoratively on a serving plate. Season with salt, pepper, olive oil and decorate with basil leaves.

Meat salad with tomatoes

Ingredients:

200 g lean boiled beef

500 g tomatoes

200 g fresh cucumbers

100 g onion

Olive oil for seasoning

Fresh green herbs and salt to taste

Directions:

Cut boiled meat into long, thin pieces. Wash tomatoes and dice them, peel and slice cucumbers, chop onion. Mix all the ingredients, season with salt and olive oil. Before serving sprinkle with lemon juice and decorate with salad leaves, tomato pieces and cucumbers.

Try these easy salads and tell us which one is your favorite.