Recipes

Original Salads, Easy To Make And Very Tasty

Original Salads: Tired of the usual salads? Try these. They have combinations as surprising as delicious and an irresistible look. Here you have one of the most complete and tasty original salads.

1. Avocado, Mango and Prawn Salad

Ingredients

For 4 people: 2 avocados | 1 lemon | 1 chive | 1 mango | 250 g cooked prawn tails | some sprouts | 100 ml of mayonnaise.

Step by Step

Wash and dry the avocados, cut them in half, and remove the pit. Empty the pulp, chop it and sprinkle it with lemon juice. Clean, wash, and chop the chives. Wash the mango, cut some fragile sheets to decorate, peel the rest, and cut it into cubes.

Peel the shrimp and cut them the same way. Put all the ingredients in a bowl, add the mayonnaise and mix. Fill the avocados with the salad, decorate with the reserved mango slices, and some washed and dried sprouts, and serve.

Trick. To lighten it, you can use yogurt instead of mayonnaise.

2. Peach Salad and Toast

Most fruits combine very well with all kinds of salads.

Ingredients

For 4 people: 100 g of bread from the previous day | 1 zucchini | 1 red pepper | 1 yellow pepper | 150 g of cherry tomatoes | 2 peaches | 50 g of black olives | some basil leaves | 2 tablespoons of white wine vinegar | 6 tablespoons of olive oil | pepper, and salt.

Step by Step

Preheat the oven to 180º. Hl, hm TD, cut the bread into cubes and place them on the plate. Spray with 2 tablespoons oil, season with salt and pepper, and bake for about 15 minutes, until lightly browned.

Blunt the zucchini, wash it and cut it into thin slices with a mandolin. Blanch them in saltwater for 40 seconds, drain and refresh with cold water. Clean the peppers by removing the stem, seeds, and white filaments inside; wash them with the tomatoes and the peaches.

Cut the cherry tomatoes in half, the peppers into strips, and the peaches into wedges. Sewer the olives and wash and dry the basil. Arrange the bread cubes in a salad bowl, with the vegetables, olives, and peach, and mix. Dress with oil, vinegar, salt, and sprinkle, and garnish with basil.

Trick. If you want a lighter version, skip the toast.

3. Corn, Avocado, and Tomato Salad

It fits both for a formal meal and for a snack or brunch.

Ingredients

For 4 people: 250 g of sweet corn | 2 avocados | 3 ripe tomatoes | 1 red onion | 60 g of olives | 1 sprig of coriander or parsley | 1 lemon | olive oil | Tabasco (optional) | 1 bag of nachos | Salt.

Step by Step

Rind the tomatoes and cut them into cubes. Peel the onion and chop very finely. Rinse the olives and cut them into slices. Rinse the corn and drain well.

Squeeze the lemon and strain the juice. Wash the coriander and pat dry. Remove the thicker stems and chop the rest very fine.Slash the avocados in half and remove the pit.

Extract the pulp with a teaspoon, cut it into small cubes, and sprinkle with a few drops of lemon juice so they don’t rust. Mix the ingredients in a bowl and season them with a splash of oil, 1 tablespoon of lemon juice, salt, and, if you want, a few drops of Tabasco.

Stir and serve with the nachos.

Trick. Corn tends to dry quickly, if you have too much, keep it submerged in water.

4. Tabulate

A typical Syrian and Lebanese salad that gives a lot of play.

Ingredients

For 4 people: 300 g of precooked couscous | 4 coriander sprigs | 4 sprigs of parsley | 4 sprigs of mint | 1 chive | 3 tomatoes | 1 lemon | some arugula leaves | 8 pitted black olives | 4 tablespoons of olive oil and salt.

Step by Step

Arrange the couscous in a bowl. Heat about 300 ml of water, pour it on top, and rest for 20 minutes until it softens. Separate the leaves from the coriander, parsley, and mint; wash and dry them. Reserve some whole of the first and chop the rest.

Clean the chives; wash it, and drain it. Cut the stem into thin slices and julienne the rest. Wash the tomatoes, remove the tail, and cut them into cubes.

Cut the lemon in half, squeeze it and filter the juice. Drain the couscous, transfer it to a salad bowl, and mash it with your hand’s palm.

Add the tomato, chive, and chopped herbs. Mix and season with the lemon juice, the oil, and a pinch of salt; stir with a fork to loosen the beans and add the arugula.

Distribute the taboule on the plates, decorate with the olives cut in half and the reserved coriander, and reserve in cold until it is served.

Trick. You can do it with other aromatic herbs and vegetables: cucumber, pepper, carrot, And replace the olives with raisins.

5. Asparagus, Salmon and Strawberry Salad

Ingredients

For 4 people: 1 bunch of green asparagus | 100 g of smoked salmon | 1 tablespoon of sunflower seeds | 200 g of strawberries | 1 tablespoon of honey | apple cider vinegar | some stalks of chives | some pink peppercorns | olive oil and salt.

Step by Step

Clean the asparagus and wash them. Cut them in half and steam 8 minutes. Wash the strawberries, remove the peduncle, dry and chop them.

Prepare a vinaigrette by mixing the honey, 1 tablespoon of vinegar, 2 of oil, salt, and some lightly crushed peppercorns. Stir until emulsified well. Wash the chives, chop it and add it to the vinaigrette.

Cut the salmon into strips lengthwise. Mix the asparagus with the salmon and the strawberries. Water with the vinaigrette, stir and serve sprinkled with the pipes.

Trick. If you are in a hurry, you can do it with boat asparagus.

6. Tomato, Anchovy, and Olive Salad

Empty the tomatoes and fill them with a tomato, anchovy, and olive salad.

Ingredients

For 4 people: 4 large tomatoes | 1 chive | 50 g pitted black olives | 12 anchovies | 7 baby cucumbers | 100 ml of mayonnaise | a few sprouts of lettuce.

Step by Step

Wash and dry the tomatoes. Remove the top cover and empty them with the aid of a scooter; chop the pulp.
Clean, wash, and chop the chives. Drain the anchovies, reserve 4, and cut the rest together with the drained olives.

Wash the cucumbers, cut 1 into slices with a kitchen mandolin or a potato peeler, and chop the rest. Mix everything and season with mayonnaise.

Fill the tomatoes with the salad, decorate with the reserved anchovies, the cucumber slices, and then washed and dried lettuce sprouts and serve.

Trick. You can also add canned tuna or canned sardines instead of anchovies and put yogurt instead of mayonnaise if you want a lighter version.

7. Rice and Watermelon Salad

An ideal salad for summer or to take advantage of a bland watermelon.

Ingredients

For 4 people: 100 g of rice (mix of white and wild or whatever you have) | 50 g of watermelon | 1 carrot | 2 tomatoes | 1 small cucumber | 1 orange | 1 teaspoon of honey | 1 teaspoon of mustard | sesame seeds | some stalks of chives | olive oil | salt and pepper.

Step by Step

Prepare the rice until al dente, drain, and let cool. Peel the watermelon, remove the seeds, and cut it into cubes. Wash the tomatoes and chop them.

Scrape the carrot, peel the cucumber and grate both. Squeeze the orange and mix its juice with honey, mustard, 3 tablespoons of oil, salt, and pepper.

Mix the rice with the vegetables in a bowl. Dress with the sauce, stir briefly with 2 tablespoons, and serve immediately, sprinkled with sesame and chives, washed and chopped.

Trick. If you want a unique dish, you can add some fresh cheese tacos. And it is also vibrant with melon instead of watermelon and tomato.

8. Pineapple, Ham and Radish Salad

A fresh and original salad with a super appealing party look.

Ingredients

For 4 people: 2 baby pineapples | 8 radishes | 1 red onion | 150 g diced cooked ham | some sprouts | 100 ml of pink sauce.

Step by Step

Wash the pineapples and remove the stem. Cut them in half and empty them; reserve the shells and chop the pulp. Peel the onion and chop half. Wash the radishes and cut 6.

Mix everything with the ham and the pink sauce, and fill the pineapples with this salad. Garnish with the rest of the onion cut into julienne strips, the remaining 2 radishes cut into slices and some washed and dried sprouts.

Set out it as is or, if you want it more relaxed, let it cool a little in the fridge before decorating

Trick. To make the pink sauce, place a little homemade mayonnaise in a bowl, add three tablespoons of fried tomato, a teaspoon of honey, a splash of orange juice, another of lemon juice, and if you want a splash of brandy (it is optional).

9. Avocado, Mango and Strawberry Salad

An authentic explosion of smells, colors, and flavors that conquers you from the first bite.

Ingredients

For 4 people: 2 firm avocados | 1 mango | 200 g of strawberries | some lettuce leaves | 50 g peeled peanuts | sprouts | 1 lemon | apple cider vinegar | oil and salt.

Step by Step

Crush the peanuts with 70 ml of oil, 2 tablespoons of vinegar, and salt. Wash and slice strawberries. Peel and dice the mango. Peel the avocados, cut them wide, into thin slices; sprinkle them with the lemon juice, and shape them into a rose.

Wash the lettuce and put it in a salad bowl, add the fruits, and the avocado flower. Decorate with the sprouts and season with the prepared peanut vinaigrette.

Trick. If it is not strawberry and mango season, you can also do it with berries, apples, pears.

10. Octopus Salad

Octopus is usually eaten with potatoes, but it is delicious in a salad.

Ingredients

For 4 people: 600 g of cooked octopus | 8 lemons or 12 files | 2 sprigs of coriander | 1 red pepper | 1 green pepper | 2 red onions | 300 g of baked black beans | ½ teaspoon garlic powder | white pepper and salt.

Step by Step

Cut lemons or limes in half; squeeze them and filter the juice. Cut the octopus into thick slices, transfer it to a bowl, pour the juice on top, and rest for 1 hour. Drain, reserve part of the liquid from the maceration, and place it in a salad bowl.

Wash the coriander and chop it. Peel the onions slit them into thin slices, and add them to the octopus salad bowl. Add salt and pepper, add the coriander, stir and let it rest for a few minutes.

Clean the peppers, wash them, and cut them into strips; add them to the salad, with the beans rinsed and drained. Sprinkle with the juice of the marinade, sprinkle with the garlic, and serve

Trick. If you don’t have beans on hand, you can make it with pot lentils or white beans.

11. Prawn and Avocado Salad

Another delicious salad with avocado.

Ingredients

For 4 people: 120 g of mixed salad leaves | 200 g of peeled shrimp | 1 avocado | the juice of ½ lemon | 1 thin chive | 3 tablespoons olive oil | rustic mustard | some tarragon leaves | pepper and salt.

Step by Step

Wash and dry the salad leaves. Wash the shrimp and saute 1 minute in a pan with 1 tablespoon of oil. Remove them and add the washed and chopped tarragon leaves, the mustard, salt, and pepper.

Cut the avocado in half, remove the pit, remove the pulp and dice it; water it with the lemon juice to prevent it from rusting. Clean the chive, wash it, and cut it into thin slices.

Divide the salad leaves into 4 bowls, and add the avocado and chives. Stir and arrange the prawns on top, with their cooking juice. Sprinkle the salad with the rest of the oil and serve.

Trick. You can also make it with cooked or frozen shrimp.

12. German Potato Salad

The German version of the Russian salad.

Ingredients

For 4 people: 1 kg of small potatoes | 4 frankfurter sausages | 2 sweet and sour pickles | 1 red onion | 50 ml of vegetable broth | mayonnaise sauce | ½ teaspoon garlic powder | 2 stalks of chives | ½ sprig of mint | ½ sprig of coriander | ½ sprig of parsley | Salt.

Step by Step

Put a saucepan with plenty of salty water on the fire and bring it to a boil. Wash the potatoes and add them without peeling. Cook them for 20 to 30 minutes, until they are tender but whole.

Prick the potatoes with a toothpick; if it quickly penetrates the meat, drain them and cool. Peel the onion and potatoes, chop them first and chop the last. Mix the broth with 4 tablespoons of mayonnaise.

Drain the pickles from their liquid, rinse them, and drain again. Cut the sausages into not too thin slices and the pickles into cubes. Wash the chives, mint, coriander, and parsley; Dry these herbs with absorbent kitchen paper and chop very small.

Arrange the potatoes, onion, sausages, and pickles in a bowl. Pour the mayonnaise, season, and mix. Sprinkle with garlic and 1 teaspoon each of the herbs, reserve in the fridge for 1 hour, and serve.

Trick. Instead of Frankfurt, which is an ultra-processed food, you can put some tacos of cooked ham.

13. Xato, Endive Salad, Cod and Anchovies

Here you have the classic Xato with romesco sauce, typical escarole, cod, and anchovy salad from Catalonia.

Ingredients

For 4 persons: 300 g of desalted cod | 1 chive | 150 g of escarole | 80 g of black olives | 8 anchovies in oil.
For the romesco sauce: 2 ripe tomatoes | 1 head of garlic | 2 Noras or Choriceros peppers | 1 slice of dry bread | 85 g roasted peeled almonds | 50 g roasted peeled hazelnuts | 1 tablespoon of paprika | 1 tablespoon of salt | 210 ml of olive oil | 100 ml of white wine vinegar | ½ chili.

Step by Step

Put the Noras in a water soak for 15 minutes to hydrate them. Wash and dry the tomatoes and the garlic head, and arrange them on the plate; spray them with 10 ml of oil, and cook for 25 minutes in the oven preheated to 180º. Remove them, let them warm, and peel them; remove the seeds from the tomatoes.

Crush the bread with the almonds and hazelnuts in the mortar. Place the tomatoes, garlic, and chopped nuts in the blender jar. Extract the pulp from the Noras and add it, with the paprika, the washed chili pepper, salt, and grind.

First, pour the vinegar little by little and then the remaining oil, continuing to beat until they are integrated; you should get a thick sauce. Clean the chives and wash them with the endive; Julienne the first and cut the last.

Wash the cod, drain and shred it. Distribute these three ingredients on the plates, with the olives. Decorate with the drained anchovies. And serve it with the romesco sauce.

Trick. To save time, skip the romesco sauce, which is quite tricky, and season it with a vinaigrette or a honey and mustard sauce, for example.

14. An Updated Version of the Typical Caesar Salad.

Ingredients

For 4 people: 1 romaine lettuce | 50 g of lamb’s lettuce | 1 red onion | 500 g of chicken breast | 3 eggs | 1 cup of breadcrumbs | 50 g of shavings of parmesan cheese | olive oil | pepper and salt.

Step by Step

Cook 2 eggs in salted water for 10 minutes, drain and refresh with cold water. Peel them and cut them into wedges. Separate the lettuce leaves, wash, dry, and chop them. Remove the roots of the canons, clean them, and drain them too.

Peel the onion; cut it first in half and then into a thin julienne. Put it in a bowl, protect it with water, add a pinch of salt, and rest until you are ready to use it.

Clean the breast and season with salt and pepper. Pass it through the remaining beaten egg and the breadcrumbs; press a little with your hand’s palm to adhere.

Heat 150 ml of oil in a frying pan and fry the chicken on both sides until golden. Remove it with a slotted spoon and drain on absorbent paper.

Mix the lettuce with the lamb’s lettuce, the drained onion, and the Parmesan. Divide the salad into four plates and top with chicken strips and the hard-boiled egg.

Trick. You can season it with a cheese sauce or a light vinaigrette.

15. Corn and Bean Salad

It is done in a quarter of an hour and is complete.

Ingredients

For 4 people: 300 g of cooked black beans | 300 g of sweet corn | 1 red onion | 3 sprigs of coriander | 3 files | 2 avocados | 1 teaspoon of ground cumin | 100 g of cottage cheese | 4 tablespoons of olive oil | pepper, and salt.

Step by Step

Rinse the beans and corn, and drain. Peel the onion and cut it into blocks. Wash the coriander, reserve a few leaves, and chop the rest. Squeeze the files.

Cut the avocados in half, remove the pit, cut the pulp into slices, and sprinkle with a few tablespoons of the lime juice. Arrange the corn, beans, onion, and avocado in a salad bowl.

Dust with salt and pepper, sprinkle with the cumin, and drizzle with the juice’s oil and the rest. Add the chopped coriander and mix. Add the drained cottage cheese, decorate with the coriander leaves and serve.

Trick. If you don’t like beans or can’t find it, it’s also delicious with canned chickpeas.

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