Salad of young lightly pickled zucchini


• Zucchini – 500g

• Parsley – a small bunch, chop

• Garlic – 2-3 cloves, pass through a garlic chopper

• Vegetable oil (olive, avocado) – 3 tbsp.l

. • Ordinary vinegar – 2 tbsp.l

. • Jerusalem artichoke syrup – 1 tbsp.l

. • Salt – 1 tsp

. • A pinch of black pepper and a pinch of chili pepper

How to do:

1. Chop the zucchini very thinly, add salt, stir, and drain in a colander.

2. At this time, make a dressing from all the other ingredients, mix thoroughly.

3. When the juice stops flowing from the zucchini, mix them with the dressing and put them in the fridge for at least 30 minutes.

Salad with roasted cauliflower, podmazyvanie carrot and crispy chickpea under tahini dressing

The moment when a salad just happened from what was home, but immediately loved it. Fragrant, spicy, light and hearty at the same time. In him everything is in harmony and texture, and taste.

Ingredients (for 4 servings):

  • Forks 1 large cauliflower (or 2 small),
  • 4 medium carrots, preferably a very sweet seasonal
  • 1 bunch parsley,
  • 1 bunch cilantro,
  • 2 cloves garlic, missed through chesnokodavku (optional)
  • 3 tablespoons Apple cider or wine vinegar,
  • 3 tbsp lemon juice (you can substitute Apple cider or red wine vinegar),
  • 2 tbsp Jerusalem artichoke syrup or any other sweetener (optional)
  • 2 tbsp soy sauce (can be replaced by 0.5 CH. l. salt),
  • 1 tsp ground coriander (optional or substitute the spices that you like),
  • Vegetable oil – 2-3 tbsp.
  • Salt/freshly ground pepper – to taste.
  • Crispy chickpeas (recipe) – a handful for each serving
  • Tahini dressing, try with a different (recipe 1, recipe 2, recipe 3) – 2 tbsp for each serving.

How to do:

1. Chickpeas do in the first place, the link to the recipe above. Do it a lot at once, put in salads, soups or just enjoy;)

2. While the chickpeas are done, prepare all the remaining ingredients.

Rinse the cabbage, disassemble it into inflorescences, rinse it again, let the water drain. Drying the cabbage is an important point, otherwise the Kona will not be baked, but will be boiled and not so tasty.

Leaves and a stalk not throw out, and put in the freezer and then cook this kind of vegetable broth (recipe).

Opolaskivaniem greens, soak in water for 10-15 minutes, so it definitely came off all the dust and dirt, again opolaskivaniem.

We only want the leaves, chop them coarsely. Stick, not to throw, too, in the freezer for broth.

Carrots my brush, clean (peel also not throwing themselves already know why;). Further, the peeler nastigaet thin plates, put them in a container with tight cover, add to vinegar, lemon juice, soy sauce or salt, garlic, sweetener, cilantro or your favorite spices, pepper. Close the jar and mix everything together intense shaking, leave at rest for at least 10 minutes. Marinating the carrots can be done in advance.

Make the salad dressing (it is better because it “collects” the whole salad).

3. Bake the cabbage.

Chickpeas take out, put the oven on to warm to 180C.

Spread the cabbage florets on the parchment, sprinkle with a little salt and pepper, butter sprinkles and carefully all this stir. Try that each inflorescence was covered with oil.

If you have the desire, then the cabbage can be used to season anything you like: paprika, turmeric, chili, cumin, mustard, honey, etc., but believe me, in this case, salt and pepper straight enough for the carrots and chickpeas and so will be very spicy.

Bake in fan mode until crispy and crusty, this is approximately 25-35 minutes. Depends on the oven. After allowed to cool.

4. Collect salad.

On the plate put cabbage, then the carrots on top of greens, really do not regret it there is a place, then pour dressing on salad (2 tbsp per serving or how many have conscience))), throw a handful of chickpeas and enjoy immediately.

Mouth-watering and nutritious salad with chickpeas, avocado and vegetables with tahini-dressing

This salad besides the awesome flavor and very hearty, it can be just a full lunch or dinner.

Ingredients for 2 servings:

A pair of elastic handfuls salad leaves (leaves beet tops, or Kale for a good fit),

1 avocado (very ripe, to it the salad was prevratilos in the sauce),

10-12 cherry tomatoes (regular tomatoes will not work, because they give a lot of moisture, and there is no need),

1 small red onion/shallots,

Two handfuls of cooked chickpeas (how to cook chickpea wrote here),

Leaves 10 twigs cilantro,

For the filling will need at 3st.l. tahini, lemon juice, olive oil.

In this salad you can also add cooked beets, grated carrots, quinoa and all it’s delicious base with which you can experiment;)

How to do it.

1. All to be washed. Kale you should massage (detailed instructions here). If you have beet greens, and she’s heavy and hard, it is also possible to mash 1 tbsp olive oil.

2. Onion cut into small cubes and marinate in a tablespoon of wine/balsamic/Apple cider vinegar while you chop everything else.

3. Avocado peel and cut into large dice. Cut the cherry tomatoes in half. Avocado, tomatoes, chickpeas, cilantro, and onion together with the vinegar and add to the salad bowl to the salad leaves.

4. Dressing. Mix all ingredients for filling until smooth, then season with salt/pepper to taste. The mass will be thick, that’s okay – the juice of the tomatoes will dilute the dressing to the desired consistency, but if you want the sauce to bring to the desired consistency with water.

5. Add the sauce to the salad, gently mix everything. Add more salt and pepper if needed and enjoy;)

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.


Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).


I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.


For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Salad «Summer»

Country, because it is traditionally made from what’s growing in the garden. It is the most delicious of the milk and frisée lettuce, small cucumbers with a thin skin and almost no seeds, with herbs and sweet onions plucked before cooking.

Those who have country trophies no, don’t worry, summer is on sale. Will not be as fragrant, but still cool.

The ingredients are very simple:

A generous bunch of salad leaves (I usually have a lettuce or a mix of frisee).

2-3 cucumber.

15 cherry tomatoes or 2-3 medium tomatoes. Tomatoes should be meaty. Either they need to cut and allow to drain the juice.

2 stalks of green onions.

About 3st.l. sour cream. Sour cream here is thick. Not necessarily greasy, but it is thick in consistency.

Any herbs to taste. I like to add parsley, cilantro, garlic leaves. By the way, the radishes here too. Salt and pepper to taste.

How to do:

1. The hardest part of this salad is to wash, sort and dry the salad leaves. The fact that in the summer salad come across a lot of the soil (when the rain comes, then it inevitably falls on the leaves), and these types of salads are very fond of slugs. But from all this you need to very carefully get rid of, and then no less than thoroughly dry the salad.

I wash all the ingredients in advance to vegetables and herbs exactly dry. This is important because the salad is delicious precisely when there is no excess moisture.

2. Then everything is very simple. Grind ingredients and mix with sour cream, salt, pepper. Serve with rye bread is better.

Experience an indescribable joy and completely lift the mood of this salad in the cooking process. These flavors, freshness, mmm! Summer is summer ☀

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

Green salad with apples, pecans and ginger-mustard dressing

This is my new favorite salad! Cook for 5 minutes (not counting the nuts stage)!

Recipe for 2-3 servings:

1. a handful of pecans. Rinse and fry in the oven at 160C until crispy. If the nuts are old or bitter, then soak them in clean water until they taste sweet, then dry iteratively at low temperatures (method wrote herePecans can be replaced with walnuts or almonds.

2. refueling. Carefully beat 3 tablespoons of olive oil, 2 tablespoons of honey or syrup (maple, Jerusalem artichoke), 2 tablespoons of apple/grape vinegar, 1 tsp of Dijon mustard, salt/pepper to taste, 1 h.l. ginger (grated or passed through a garlic chopper). I like the second method even more, because in fact you need ginger juice, and not the fibers themselves. Or replace it with a pinch of dry, but it will not be as fragrant as with fresh.

3. other ingredients.

Half a head of broccoli is divided into small inflorescences, rinse well and pour the dressing, mix so that the inflorescences absorb the sauce as much as possible, it is advisable to leave for 15 minutes.

1 avocado, 1 sweet and sour apple wash, peel, cut arbitrarily, add to broccoli. Toss a couple handfuls of fresh spinach, pecans and an optional handful of dried cranberries/raisins in a salad bowl, stir and serve immediately (until spinach is dull).

If the Berry is very dry, then leave it to soften along with broccoli and dressing. Vegetables can be changed at your discretion. Try it with zucchini, with asparagus. The main thing here is a combination of sour – spicy dressing, sweet notes from apple/berries and a nutty shade of pecan.

Just a bomb, not a salad!

Georgian salad with walnuts

This is a very simple dish, but if its preparation to use the most fresh and delicious foods, this salad becomes a feast of taste. It also important recipe nut filling. Every housewife prepares a dressing to your taste, I suggest to try my version;)

Ingredients for salad (serves 4):

• 3-4 sweet ripe flavorful tomato,

• 2-3 small cucumber,

• ½ Red sweet onion,

• A few sprigs of greens (I like to put wild garlic, can also experiment to your taste and put some tarragon, mint, scallions or fresh green stalks of young garlic),

• A few Basil leaves (I love purple, it is more appropriate here, not as fusion as green).

In a salad you can put bell pepper, young zucchini or other vegetables that you love. Although to begin with I recommend to try the classic version.

Ingredients for peanut sauce:

• 100 g walnuts (2 generous handfuls),

• 3-4 tooth. garlic (3 is enough, but if you really like garlic, put more)))

• Medium bunch fresh cilantro (about 40 g)

• 4 tbsp white wine vinegar,

• 30-40 ml of water,

• 2 tsp utsho-suneli,

• 1 tsp. pounded into dust Imeretian saffron

• 0.5 tsp. salt,

• A pinch of dry red Chile pepper (or to taste),

• Pinch of black pepper.

How to do:

1. First thing is check you have a bow. If it is fresh and sweet, it’s OK, But if it is even and red, but bitter and vigorous, it is thin then cut into half rings and zamarinovat 1 tbsp wine vinegar.

2. Dressing.

Nuts should ideally use a fresh/young, so they are not bitter. If your nuts have a bitter taste mercilessly, is best for this salad buy more, because the whole point of nuts, or soak them in clean water for a few hours. Try periodically. Once bitter stopped – you can make the dressing. Wash, peel garlic, fresh herbs, too, and separate the leaves from the stems (stems can be used for making vegetable broth). Then all the seasoning ingredients put in a blender, punched to paste-like uniformity, but let the texture remain. Trying to balance the flavor if necessary. Should be a spicy, aromatic, sour, spicy and moderately salty.

Nuance. If you soaked the nuts, the water may not be necessary. With nezamechennymi quality nuts tastier.

3. Make a salad.

Cucumbers definitely need to peel and slice fairly coarsely. Rings approximately 1 cm wide. Tomatoes also cut into large slices (for settings, I also remove the skin: cut into crosswise, dipped in boiling water for 30 seconds and clear). The smaller will be the vegetables, the more they will give SAP that will botaniste salad that we absolutely do not need. Greens chopped. Bow drain in a colander and allow to drain, if pickled it in vinegar, or just finely cut into half rings. To fill vegetables, peanut sauce and gently mix to try salt/pepper, add what is missing, and then serve.

Tastes best this salad is in company with pita bread and kebab;)

Salad with papaya and avocado

If you think you don’t like papaya, try this salad.

For 1 serving:
1. Ingredients. 100g cherry tomatoes cut into 2 pieces, 100g. papaya and ½ avocado cut into pieces same size as tomatoes 1 shallot cut into small dice, cilantro chop coarsely to taste (I have 2st.l.). And we still need half a lime.

2. Assembling the salad. Pour onion juice of ¼ lime and let it sit a little to is marinated. After 5 minutes to throw on him all the remaining ingredients, season with salt/pepper to taste, mix gently. If you have a very ripe avocado, it will turn into a sauce, but it tastes better that way;)

3. Feed. On top a little salt/pepper and pour over the juice of the remaining lime quarter.

Salad of roasted eggplant with chickpeas and herbs

It is the salad, which instantly transports you to the East. Moderately spicy, fragrant and hearty. Goes well on one table with lamb, kebabs, hummus and tabbouleh.

Ingredients (for 4 servings):

  • 1 jar 400 ml chickpeas (250 g cooked chickpeas, or 100g dried),
  • 4 small eggplant (ideally thin and long)
  • 1 large bunch cilantro or 50: 50, cilantro and parsley,
  • Leaves from 2-3 sprigs of mint (optional)
  • 4 garlic cloves,
  • 4 tbsp olive oil (2 for the lubrication of eggplant and 2 on the seasoning in the salad),
  • 3 tbsp lemon juice
  • 2 tbsp white wine vinegar,
  • 1 tsp liquid honey with a neutral flavor, or any other liquid sweetener
  • 1 tsp ground cumin,
  • 1 tsp ground sweet paprika,
  • 0.5 tsp. ground coriander,
  • 0.5 tsp. salt or to taste
  • A pinch of ground cumin,
  • A pinch of Cayenne chili pepper.

How to do:

1. Chickpeas.

You can use canned chickpeas (200g needed) or cook it yourself (100g dry) in any convenient way (here described in detail, as I do).

2. Eggplant.

Eggplant wash and cut washers 1.5-2 cm in width. Lay them on a baking sheet with parchment paper. Oil with a cooking brush and a little salt, flip and repeat with the other side.

Bake on grill mode or convection heater at 180-200C until a beautiful brown crust has formed (about 20 minutes), then remove, flip and bake second side to the same toasted condition.

Have ready the eggplant cool slightly and then use claim 3. If you have had not long skinny eggplant, and large thick, large pieces can be cut in half or into 4 parts. But not Melkite.

Important. Eggplant is able to absorb an incredible amount of oil. To avoid this, I lubricate them with a very thin layer of oil over it with a brush and baked. If you like some other method of cooking the eggplant, use it. It is important to get fried tasty pieces.

3. Cooking.

Wash the greens, separate the leaves from the stems and chop coarsely, set aside a handful for serving. In a salad bowl combine the chickpeas, parsley, garlic, passed through press 2 tbsp olive oil, all seasonings and spices, mix thoroughly. Then add the eggplant, mix gently and refrigerate at least 1 hour to infuse. I leave for the night;) In principle, the salad is delicious immediately, but I recommend all to give him to make friends with all the flavors and tastes together.

4. Feed.

Before serving the salad should be slightly warm, then sprinkle it with the remaining herbs, sprinkle a little lemon juice (optional) and serve with fresh pita bread or pita lush.

Also very delicious sprinkled this salad with feta or drizzle with a sauce made from tahini. In this case, I recommend a gas station not to put olive oil so it does not feel too greasy.