15 unusual vegetable salads

1. Salad with tomato, zucchini and mozzarella

This unusual salad reminds paste. Only instead of pasta - thin strips of zucchini.

Ingredients

• 4 zucchini;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 400 g of cherry tomatoes;
• 150 g of mozzarella cheese in the beads;
• ½ basil beam;
• 2 tablespoons balsamic vinegar.

preparation

With the help of grater-shredder or other device cut zucchini long thin strips. Mix them with olive oil and herbs and leave to marinate for 15 minutes. Then add the zucchini cut in half the tomatoes and cheese, basil leaves and vinegar and mix well.

2. Salad with beets, avocado and spinach

Stunning combination of delicious vegetables, herbs and lemon dressing.

Ingredients

• 3 beets;
• 2 tomatoes;
• 1 avocado;
• ½ red onion;
• 100 g of feta cheese;
• 200 g of spinach;
• 3 tbsp lemon juice;
• 2 tablespoons olive oil;
• 1 tablespoon balsamic vinegar;
• 1 tablespoon Dijon mustard;
• salt - to taste;
• ground black pepper - to taste;
• ½ garlic cloves.

preparation

Put the beets in the pan, cover with water and bring to a boil on a high flame. Reduce heat and

cook beets More about an hour, until it becomes soft. Slightly cool it, peel, cut into cubes and store in the refrigerator for 15 minutes.

Mix beets, diced tomatoes and avocados, onion rings, crumbled feta and spinach. Fill salad mixture of lemon juice, oil, vinegar, mustard, spices and minced garlic.

3. Salad with broccoli, nuts and cranberries

It may seem that this is too unusual mixture. But try to make a salad, and you are unlikely to remain indifferent to it.

Ingredients

• 4 of head broccoli;
• 1-2 tablespoons of salt;
• 100 g of dried cranberries;
• 70 g of chopped almonds or almond petals;
• 40 g of purified sunflower seed;
• 200 g of cheddar cheese;
• 200 g of mayonnaise;
• 1 tablespoon red wine vinegar;
• 2-4 tablespoons sugar;
• 1 lemon;
• ½ tablespoon poppy seeds.

preparation

Cut off broccoli florets. Too big florets, cut in half. Put a large pot of water on the high heat, add salt and bring to boil. Lower broccoli in boiling water for 30 seconds and then shift them in a bowl with ice water. When broccoli is cool, dry it completely with a paper towel.

Mix broccoli with cranberries, almonds, sunflower seeds and diced cheddar. For the filling, mix the mayonnaise, vinegar, sugar, zest of a lemon, 1 tablespoon lemon juice, salt and poppy seeds. Fill salad, mix and place in the refrigerator for 15-30 minutes.

4. Salad with cabbage, figs and feta cheese

Juicy and healthy salad with a sweet note.

Ingredients

• 1 small head of red cabbage;
• 3 tablespoons olive oil;
• 2 tablespoons of lemon juice;
• salt - to taste;
• ground black pepper - to taste;
• 100 g dates;
• 100 g of feta cheese;
• a few sprigs of parsley;
• 2 teaspoons sesame seeds.

preparation

Cut the cabbage into thin strips. Add to it the oil, lemon juice and spices and mix. Mix the cabbage and a half of dates, cut into cubes or strips, and half crumbled feta. Sprinkle the remaining dates, feta cheese, chopped parsley and sesame seeds.

5. Salad with corn, tomatoes and feta cheese

This salad is delicious as a fresh or frozen, and with canned corn.

Ingredients

• 500 g of corn;
• 200 g of cherry tomatoes;
• 100 g of feta cheese;
• 1 red onion;
• a few sprigs of basil;
• 3 tablespoons olive oil;
• 1 lime;
• salt - to taste;
• ground black pepper - to taste.

preparation

Mix corn, halved tomatoes, crumbled feta and chopped onions. Add the basil leaves, cut into thin strips, oil and juice of a lime. Season with spices and stir.

6. Salad "Guacamole"

Guacamole - it's an appetizer of avocado pulp with lemon or lime juice, various condiments and vegetables. But these same ingredients can be put into a beautiful salad.

Ingredients

• 400 g of cherry tomatoes;
• 100 g of beans;
• 100 g of canned corn;
• 1 small red onion,
• 1 jalapeno pepper (chilli pepper can be replaced);
• 2 ripe avocados;
• a few sprigs of parsley;
• 4 tablespoons olive oil;
• 1 lime;
• ¼ teaspoon ground cumin;
• salt - to taste;
• ground black pepper - to taste.

preparation

Mix the halved tomatoes, beans, corn, chopped onions and peppers, diced avocado and chopped parsley. Season the mixture of butter, lime juice and spices and mix well.

7. Salad with broccoli and apple

This salad turns crispy and incredibly juicy.

Ingredients

• 2 of head broccoli;
• 50 grams of walnuts;
• 1 large carrot;
• 1 apple;
• ½ small red onion;
• 70 g raisins;
• 100 g of mayonnaise;
• 100 g of the cream;
• 2 tablespoons of lemon juice;
• ½ tablespoon of sugar;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut inflorescence and purified stem broccoli large pieces. Slightly dry the nuts on a hot frying pan. Mix broccoli with grated carrots, diced apple, Finely chopped onions, nuts and raisins. Separately, mix the remaining ingredients and season the salad with this mixture.

8. Salad with roasted beets and carrots

Flavor this salad will give oranges.

Ingredients

• 4-5 carrots;
• 2 beet;
• 4 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 oranges;
• 1 tablespoon sesame seeds;
• ½ bundle of cilantro.

preparation

Clean the vegetables. Carrots, cut in half, and beets - sliced. Boil carrot steamed for 5 minutes. Put the carrots and just boil beets. By separately preparing the carrots do not turn red.

Put vegetables on baking, pour 2 tablespoons of butter and season with salt and pepper. Bake at 200 ° C 30-40 minutes.

Grate the zest of oranges on a grater. Then remove them with a white layer and cut into slices of fruit. Within a couple of minutes dry the sesame seeds on a frying pan, stirring constantly.

Slightly cool baked vegetables. Then mix them with zest and oranges, pour the remaining oil and podsolite. Sprinkle with sesame seeds and coriander leaves.

9. Salad with brussels sprouts, nuts and Parmesan

Parmesan give the salad a spicy taste. But if desired it can be replaced and the other cheese.

Ingredients

• 100 g of walnut;
• 24 of head is Brussels sprouts;
• 50 g parmesan;
• 100 ml of olive oil;
• 3 tablespoons apple cider vinegar;
• 2 teaspoons Dijon mustard;
• salt - to taste;
• ground black pepper - to taste.

preparation

Dry walnuts on a hot pan for 5-8 minutes. Cut the cabbage into thin strips. Add to it nuts and grated cheese. For the filling, combine all the remaining ingredients, pour this mixture in the salad and mix well.

10. Acute salad with quinoa

Tasty, satisfying and very healthy dish.

Ingredients

• 500 g of quinoa;
• 2 cucumber;
• 400 g of cherry tomatoes;
• 1 small red onion,
• a few sprigs of parsley;
• ½ avocado;
• 100 g of feta cheese;
• 5 tablespoons olive oil;
• 3 tablespoons red wine vinegar;
• 1 teaspoon of honey;
• 1 clove of garlic;
• ½ teaspoon ground red pepper;
• 1 teaspoon of dried oregano;
• salt - to taste.

preparation

Put quinoa in boiling salted water and simmer for 15 minutes. Slice the cucumber quarters, cut the tomatoes in half, chop the onion and parsley, cut the avocado into cubes and crumble feta. Mix these ingredients with quinoa.

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

11. panzanella

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

Ingredients

• 2 baguette;
• 120 ml of olive oil;
• 3 tablespoons 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.

preparation

Cut the baguette into large cubes and mix with half the olive oil. Pour onto a heated pan bread and roast, stirring occasionally, over medium heat for about 10 minutes. Frames should be covered with a crispy golden brown. Then cool.

For the filling, mix the remaining oil, vinegar, honey and spices. Slice the cucumber large slices, removing seeds. Tomatoes cut in half, finely chop the onion, chop the garlic and coarsely chop the basil leaves. Mix the vegetables, herbs and baguette, pour the dressing and mix well.

12. Salad with potatoes, celery and avocado

Habitual flavor combination of potatoes and eggs will add to this salad celery and avocado.

Ingredients

• 8-10 potatoes;
• salt - to taste;
• 2 tablespoons vinegar;
• 4 eggs;
• 300 g Greek yogurt or mayonnaise;
• 1 tablespoon Dijon mustard;
• ground black pepper - to taste;
• 2 avocado;
• 2-3 stalks of celery;
• ½ small red onion;
• ½ bunch of parsley.

preparation

Boil potatoes in salted water until tender. Then pour off the water, the potatoes cool, clean and cut into small cubes. Sprinkle them with vinegar. Cook eggs hard-boiled and cool.

Mix yogurt or mayonnaise, mustard and pepper. Add the filling potatoes, diced eggs, avocado and celery, cut into thin strips onion and chopped parsley. Then gently mix the salad.

13. Salad with broccoli, spinach and lentils

lentil can cook not only soups or main dishes but hearty salads.

Ingredients

• 200 g of black or green lentils;
• 600 ml vegetable or chicken broth;
• 4 tablespoons olive oil;
• 200 g mushrooms;
• 1 small head of broccoli;
• ½ red onion;
• 4 garlic cloves;
• salt - to taste;
• ground black pepper - to taste;
• 200 g of spinach;
• 1 lemon;
• 100 g of feta cheese.

preparation

Wash the lentils, to shift into a pan and pour the broth. It can be replaced with water and dissolved in it chicken or vegetable bouillon cube. On average fire lentils bring to the boil. A little turn down the heat and simmer for 20-25 minutes more, until it becomes soft. Then drain water from lentil.

Heat 2 tablespoons oil in a frying pan over medium heat. Arrange the sliced ​​mushrooms into thin slices and broccoli florets. Fry, stirring occasionally, for 3-4 minutes. Add another spoonful of oil, chopped onion half rings, chopped garlic, salt and pepper. Cook another 2-3 minutes or more, if you want the vegetables are soft.

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

14. Salad with roasted eggplant and mint filling in lavash

Ingredients

• 2 eggplant;
• 3 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 thick Lavash;
• 3 tablespoons balsamic vinegar;
• 1 large beam mint;
• 1 red chilli;
• 2 onions;
• 170 g of cherry tomatoes;
• 300 g of salad mixture;
• 50 g of the goat cheese.

preparation

Slice eggplant pieces with sides of about 3 cm. Pour a tablespoon of butter, season with spices and stir. Pour onto a baking sheet and bake at 200 ° C 25 minutes until they are browned. 8 minutes before end of cooking eggplant put in a baking oven with large pieces of Lavash.

For the filling, mix the remaining oil, vinegar, crushed mint leaves, finely chopped chilli and 1 onion. Remove the eggplant, put them in a bowl for the salad and mix with ⅓ refueling. Add the chopped onion half rings, halved tomatoes, salad mix, pita bread and slices of goat cheese. Pour the remaining salad dressing and mix.

15. Salad with Chinese cabbage and peas

Hearty salad with a hint of the sea.

Ingredients

• 300 g of Chinese cabbage;
• 100 g of peas;
• 250 g of seaweed;
• 2 tablespoons olive oil.

preparation

Cut the Chinese cabbage small strips. Mix it with the peas and seaweed, pre-sink with them liquid. Season the salad oil.

see also

• 9 warm salads, worth cook →
• 10 tasty salad dietary →
• 10 egg salads, which will help out in any situation →
• 20 refills, which will improve the taste of any salad →