Summer salads for the holiday table: light - without mayonnaise, delicious, simple recipes with photos. Light salads for the summer

After a long time snowy winter you just need to plunge into the long-awaited summer with all your heart. This means not only to mentally relax and gain strength, but also to please yourself and your loved ones with incredibly tasty summer dishes. After all, only in summer does nature so generously share with us its wealth, collected from a garden bed or plucked from a branch. It's time to stock up on vitamins whole year and invigorate your tired body. Faithful helpers in this are fruits and vegetables, which also have a cooling effect in the summer heat. They are rich in water, vitamins and minerals, which our body loses in hot weather.

In summer, you don’t want any fatty or heavy foods, for example, fried meat or fish. I want something light, tasty and nutritious. Well, that’s right, because summer is a wonderful time for light and tasty salads. They are no worse taste qualities than we love so much fried potatoes or pork. Not to mention the fact that vegetable dishes much easier to digest. Salads from fresh vegetables- it's always tasty and healthy. How many incredible vegetable combinations! What a combination of colors and flavors!

Summer salads can be eaten in unlimited quantities for breakfast, lunch, and dinner, without being afraid to add a couple extra pounds. This, first of all, concerns those who care about their figure and dream of losing a little weight over the summer. Well, the cards are in your hands, as they say, light salads are what you need: health, lightness and comfort!

Lungs summer salads good as a separate dish or in addition to the main dish. This is where you can go wild, show your imagination and experiment, experiment. If you have already tried all your recipes and want something new, we are always happy to help and offer you a whole series delicious, varied light summer salads. Here is just a small fraction of the great variety of existing recipes that will help you diversify your menu, please your loved ones and get incredible pleasure from the summer.

Let's start, perhaps, with the most summer salad, well known to us since childhood.

Ingredients:
300 g radish,
4 boiled eggs,
100 g green onions,
30 g dill,
30 g parsley,
sour cream or mayonnaise for dressing.

Preparation:
Cut the boiled eggs into small cubes, the radishes into circles (large circles can be cut in half). Finely chop the greens (dill, green onions, parsley). Mix all ingredients. Add salt and sour cream or mayonnaise to taste. Bon appetit!

Add to radishes cauliflower, let’s change the recipe a little and we’ll get another culinary masterpiece.

Ingredients:
400 g cauliflower,
350 g radish,
1 lemon,
50 g vegetable oil,
40 g of greens and green onions,
sugar, salt, pepper.

Preparation:
Cut the radishes into slices. Divide the cabbage into inflorescences, cook in boiling salted water and cool. Then mix with radishes and place in a salad bowl. Prepare a dressing from oil, lemon juice, finely chopped onion, sugar, pepper and salt and pour it over the salad. Decorate your creation with fresh herbs.

A simple and beloved egg salad fresh cucumbers. Very tasty and, if you try, you can turn it into an elegant one holiday salad, if you suddenly have guests.

Ingredients:
300 g fresh cucumber,
3 boiled eggs,
1 tbsp. spoon of lemon juice,
3 tbsp. spoons of sour cream or mayonnaise,
green onions, herbs (dill, parsley),
salt.

Preparation:
Cut the cucumbers into strips. Cut into strips egg white, and finely chop the yolk. Finely chop the green onions and herbs. Mix all ingredients, add salt and season with sour cream and lemon juice. If you use mayonnaise, you don't need to add lemon juice and salt. The salad is ready. If you want to decorate the salad, leave some chopped herbs and 1 yolk. Place the dressed salad in a mound, make a rim of greens, and grate the yolk in the middle on a fine grater. A thin slice of cucumber and a sprig of onion will make a flower. Decorate your salad with it.

Salad "Freshness"
It's very refreshing, sweet and sour salad, pleasant to the taste. It will go with boiled hot potatoes, as a side dish for meat, fish, and even better with some bread!

Ingredients:
1 green radish,
1 sour apple
1 carrot,
1 fresh cucumber
1 onion,
1-2 tbsp. tablespoons chopped parsley,
1 tbsp. a spoonful of chopped green onions,
1 clove of garlic,
1-2 tbsp. spoons of aromatic vinegar,
1-2 tbsp. spoons of vegetable oil,
salt, sugar to taste.

Preparation:
Peel, wash and grate the vegetables, onions cut into strips and pour aromatic vinegar, knead with your hands and let it brew. Finely chop the greens. Finely chop the garlic. Place all the vegetables, herbs, onions in a salad bowl, add salt to taste, vegetable oil and, if necessary, add a little sugar for taste.

Most healthy salad from celery
This plant is rich in vitamins, minerals, acids, and proteins. Celery can slow down the aging process, have a beneficial effect on digestion, cleanse the body of toxins, and soothe nervous system, and it also has a wonderful effect on the skin. That's how many benefits there are from a delicious spicy plant, and salads with it are incredibly tasty.

Celery also goes well with cucumbers and various greens. You can experiment with it as much as you like, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even healthier and tastier. Try it!

Ingredients:
150 g celery root,
2 small carrots,
1 apple (preferably green, sour),
3 tbsp. spoons of sour cream,
1.5 tbsp. spoons of lemon juice,
salt to taste.

Preparation:
Peel the celery root. Grate the apple, carrots and celery root on a coarse grater. Mix everything well, add sour cream and lemon juice, salt to taste. Useful and delicious salad ready!

Ingredients:
1 bunch of radishes,
fresh dill,
ground black pepper,
vegetable oil,
just a little vinegar
salt to taste.

Preparation:
Wash the radishes thoroughly and cut them in half, and then into as thin slices as possible. Season with salt and pepper and press it a little with your hands so that it releases the juice.
Place radishes in a large plate and crumble dill on top. The salad should stand for 15-20 minutes to soak, and then - welcome to the table.

Cabbage is the dream of any person who watches their weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads from early cabbage, so tasty and tender, simply must be on the table.

Ingredients:
1 small head of early cabbage,
1 carrot,
celery (to taste),
1 cucumber (or sweet pepper),
2 cloves of garlic,
olive or vegetable oil,
salt.

Preparation:
Grate the carrots on a coarse grater, finely chop the greens. Celery goes well with cabbage; it goes very well in cabbage salad. Finely grated garlic would also be appropriate here. You can add cucumber or bell pepper (to your taste). Season the salad with vegetable oil - preferably several types, for example, olive and aromatic sunflower. Very tasty adding a little good sesame or linseed oil and lemon juice.

Another version of the same salad: add chopped cucumbers, tomatoes and sweet peppers to shredded cabbage, and, of course, greens: parsley, dill, cilantro. You can add garlic here too, but lemon is completely unnecessary in this combination. Season also with a mixture of vegetable oils.

Continuing the theme is another early cabbage salad, the name of which speaks for itself.

Ingredients:
¼ small head of early cabbage,
1 bunch of lettuce leaves,
1 fresh cucumber
1 apple,
1 red bell pepper,
1 fresh tomato
2 tbsp. spoons of crushed walnuts.
For refueling:
mustard,
vegetable oil,
ground pepper,
salt.

Preparation:
Wash the vegetables and dry them with a kitchen towel. Cut the pepper in half, remove the stem and seeds and cut the pulp into small strips. Grate the cucumber and apple on a coarse grater. Shred the cabbage and lightly crush it with your hands along with the salt. Roughly tear the lettuce leaves. Cut the tomato into large slices. Place the prepared vegetables in a salad bowl and mix gently. For the dressing, squeeze the juice from a lemon slice, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour the dressing over the salad and sprinkle with crushed walnuts.

The addition of garlic and mashed basil with herbs will add a piquancy to the taste of this salad.

Ingredients:
300 g cabbage,
1 tbsp. prunes,
1 carrot,
sugar,
caraway,
lemon juice,
2 tbsp. spoons of sunflower oil.

Preparation:
Finely chop the cabbage and scald it with boiling water, then place in a colander and let drain. Place in a salad bowl, sprinkle with sugar and salt. Grate the carrots on a coarse grater and add to the cabbage. Cut the prunes into small pieces. Mix all ingredients, add cumin, sprinkle with lemon juice, add sunflower oil. Place the salad on plates and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy salads made from green beans, which our housewives have been enjoying lately. large quantities grown in their own gardens. Basically, it is canned, but words cannot describe how delicious it is in salads. You need to try!

Green bean salad

Ingredients:
200 g green beans,
25 g hard cheese,
1 teaspoon vegetable oil, lemon juice,
some greens (dill, parsley).

Preparation:
Peel the green beans, cut them and boil until tender in boiling salted water. Cut 25 grams of hard cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle herbs on top.

Zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then simply don’t know what to do with this wonderful vegetable. The answer is simple - prepare summer salads from it. Be sure that even the most picky gourmets will like them.

Ingredients:
1 medium sized zucchini
2-3 cloves of garlic,
sunflower oil for frying,
parsley,
mayonnaise,
salt to taste.

Preparation:
Peel the zucchini and cut into small cubes. Fry in sunflower oil. Cool and add garlic, salt, season with mayonnaise and add parsley.

Replace the zucchini in this recipe with young eggplants - and now you have a completely new dish, in no way inferior in taste to the previous one.

Tasty, easy and fast - that’s the motto of our summer menu!

Young beets have appeared in your garden bed, which means that a tasty and healthy salad is ready to appear on your table. Beets are one of the few vegetables that retain their beneficial properties and after heat treatment. It goes very well with different foods, so by improvising, we can diversify our menu without much hassle.

Ingredients:
200 g boiled and 100 g raw beets,
100 g green onions,
50 ml vegetable oil,
salt, sugar.

Preparation:
Grate the peeled boiled beets, and on a shallow one - raw, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beet salad with new potatoes

Ingredients:
300 g beets,
200 g potatoes,
50 g green onions,
50 ml vegetable oil,
salt.

Preparation:
Boil the beets, peel and cut into strips, add boiled young potatoes cut into strips and green onions cut into rings. Mix everything, add salt and add vegetable oil.

Salad of young beets and tomatoes with apples and sweet peppers

Ingredients:
200 g young beets,
30 ml lemon juice,
50 ml vegetable oil,
200 g tomatoes,
100 g apples,
50 g carrots,
50 g sweet pepper,
salt.

Preparation:
Grate the beets on a coarse grater, pour in lemon juice and some vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all ingredients and add salt. Season the salad with the remaining vegetable oil.

And to complete the salad theme - a salad with new potatoes and radishes. Its taste is as wonderful as its name.

Ingredients:
4 boiled new potatoes,
2 small radishes,
3 boiled carrots,
2 boiled eggs,
greens (dill, parsley),
250 g mayonnaise,
salt.

Preparation:
Grate potatoes, carrots and eggs separately on a coarse grater. Grate the radish on a fine grater and squeeze out the juice. Place the salad on a large plate in layers, soaking it with mayonnaise and adding a little salt to each layer, in the following sequence: potatoes, radish, carrots, egg. Decorate your “Glade” with greenery.

Got an appetite? Then it’s time to prepare a salad from the recipes suggested above. Are fresh vegetables and herbs picked from the garden, fragrant with the aromas of summer, already waiting for you? This is just great! Fill your body with vitamins and strengthen your immune system. Bon appetit and good health with healthy products!

Larisa Shuftaykina

Light summer salad- This perfect dish for the hot season. They can be prepared from vegetables, fish, herbs, and fruits. The following recipes summer salads will definitely suit your taste.

Light summer salad with sheep cheese and pears.

Ingredients:
- iceberg lettuce - ½ head
- pear - 2 pcs.
- raspberries - ¾ cup
- soft sheep cheese- 100 g
- liquid honey - 1 tbsp. spoon
- a handful of arugula
- salt
- juice of one lemon
- walnuts, olive oil - 2 tbsp. spoons
- mustard - 1 teaspoon

Preparation:
1. Sort out the arugula and lettuce, rinse, tear into small pieces, mix, and place in a large cup.
2. Rinse the pears well. If the fruit has a thick skin, remove it. Cut the pears in half, remove the seeds, and cut the pulp into thin slices.
3. Pour lemon juice over the pear slices, place on the salad, sprinkle with walnuts and raspberries.
4. Form small balls from the cheese and place on the salad.
5. Grind honey with mustard, season, add olive oil, mix well, pour over salad.

The remaining fruit can be prepared.

Light summer salad from green beans.

Ingredients:
- green beans- ½ kg
- radish - 1 bunch
- cottage cheese - 120 g
- any sprouts - ½ pack
- salt
- pepper
- olive oil - 3 tbsp. spoons
- oregano sprigs

Preparation:
1. Thoroughly peel the beans, boil in salted boiling water, and place in cold water to preserve color.
2. Rinse the radishes well, remove the leaves, dry, grate on a grater with large holes or cut into narrow cubes.
3. Place the boiled and cooled beans in one large plate, place radishes on top, sprinkle with cottage cheese.
4. Add pepper and salt, pour olive oil, garnish with herbs.

Salmon and spinach salad.

Ingredients:
- spinach leaves - 80 g
- a handful of arugula
- radicchino salad - 2-3 leaves
- salmon - 120 g
- paprika
- salt
- pepper
- soy sauce- 1 teaspoon
- vegetable oil - 2 tbsp. spoons
- french mustard and honey - 1 tbsp. spoon

Preparation:
1. Cut the salmon in small pieces, fry in a frying pan with vegetable oil, cool.
2. Heat the paprika on a wire rack for 20 minutes, remove, cool, peel, and cut the pulp into cubes or strips.
3. Sort the lettuce and spinach, rinse, and mix with paprika.
4. Place the salad in a bowl and cover with cooled salmon.
5. Prepare the sauce: grind soy sauce with vegetable oil, honey and mustard, season with pepper and salt, and dress the salad.

Prepare the remaining fish.

Summer light salads.

Salad with peas and fish.

Ingredients:
- green peas- 1 b.
- long cucumber- 1 pc.
- a bunch of arugula
- green salad
- smoked fish fillet
- vegetable oil, mustard - 1 tbsp. spoon
- sour cream, lemon juice - 2 tbsp. spoons
- pepper, salt

Preparation:
1. Drain canned peas.
2. Rinse the cucumber and cut into slices.
3. Rinse the salad thoroughly, drain, and tear into pieces.
4. Piece fish fillet cut into cubes.
5. Rinse the arugula thoroughly and drain.
6. Prepare the sauce: mix sour cream with mustard, season with pepper, salt and lemon juice.
7. In a large salad bowl, combine lettuce and cucumbers, peas and arugula.
8. Pour the prepared sauce over all products and stir.
9. Place pieces of smoked fish on top of the salad.
10. Serve the salad with toast bread.

Salad with potatoes and eggs.

Ingredients:
- potatoes, boiled in their jackets - ½ kg
- tomatoes - 3 pcs.
- cucumbers - 2 pcs.
- boiled eggs - 3 pcs.
- green paprika
- dill
- salt
- pepper
- sour cream, mayonnaise - 3 tbsp. spoons

Preparation:
1. Peel the boiled potatoes and cut into small cubes.
2. Rinse the cucumbers thoroughly, dry, cut into half circles.
3. Wash the tomatoes, dry them, remove the seeds, and cut the pulp into cubes.
4. Place all salad ingredients in a salad bowl and mix.
5. Prepare the sauce: combine sour cream with mayonnaise, season with salt and pepper, mix thoroughly.
6. Pour the sauce over the salad and add chopped dill. ready!

Summer light salads.

Salad with watermelon and chicken.

Ingredients:
- green salad - 1/3 head
- boiled chicken breast
- nectarine, red lettuce leaves
- watermelon - 120 g
- apricot jam, mayonnaise - 1 tbsp. spoon
- yogurt - 2 tbsp. spoons
- pepper, salt
- crushed chili pepper

Preparation:
1. Wash the salad, tear it, put it in a bowl.
2. Cut the nectarine into slices, and the chicken into thin pieces.
3. From watermelon pulp cut out the balls.
4. Place meat and fruit on salad.
5. Grind yogurt with mayonnaise and jam, season with pepper and salt, pour over salad
6. Sprinkle with chili and serve. ready with watermelon!

Salad with dried tomatoes.

Ingredients:
- arugula - ½ bag
- goat cheese - 120 g
- Batavia salad - ½ head
- olive oil, shelled sunflower seeds
- dried tomatoes - ½ can
- wine vinegar

Preparation:
1. Fry sunflower seeds in a dry frying pan.
2. Grate the goat cheese onto coarse grater.
3. Dried tomatoes drain, cut into small pieces.
4. Rinse the arugula, drain, tear into pieces, and mix in a small salad bowl.
5. Sprinkle the salad with dried tomatoes, grated goat cheese, mix well, add salt and pepper.
6. At the end, pour olive oil and wine vinegar over the salad.

Panzanella.

Ingredients:
- cucumbers, tomatoes - 3 pcs.
- pieces white bread- 6 pcs.
- shallots - 2 pcs.
-green
- sprigs of greenery - 4 pcs.
- olives - 120 g
- a cup of olive oil
- wine vinegar - 3 tbsp. spoons
- salt, pepper
- balsamic vinegar- 1 tbsp. spoon

Preparation:
1. Cut the bread into cubes, place on a baking sheet, pour with olive oil, put in the oven, bake for about 20 minutes.
2. Rinse the tomatoes and dry them. Remove the thick skin.
3. Cut the tomatoes into quarters, remove the seeds, and cut the pulp into cubes.
4. Rinse the cucumber and cut into cubes.
5. Finely chop the onions and herbs.
6. Drain the olives.
7. Mix the prepared salad ingredients with croutons.
8. Prepare the sauce: grind olive oil and 2 types of vinegar, season with pepper and salt. Pour the prepared sauce over the salad.

Salad “Homemade”.

Ingredients:
- tomatoes - 3 pcs.
- champignons - 320 g
- onion - 1 pc.
- sweet pepper - 3 pcs.

Preparation:
1. Cut the champignons into cubes and fry in vegetable oil.
2. Cut onions, peppers, tomatoes into cubes, mix with fried mushrooms, season with spices and mayonnaise.

Greek salad.

Ingredients:
- ham - 320 g
- green salad - 520 g
- tomato - 1 pc.
- olives - 20 pcs.
- onion - 1 head
- capsicum- 10 pcs.
- feta cheese - 120 g
- dried oregano - 1 teaspoon
- olive oil - ½ cup
- red wine vinegar - 5 tbsp. spoons
- salt - 1 teaspoon
- ground black pepper - 1/3 teaspoon
- sugar - ½ teaspoon

Preparation:
1. Tear the lettuce leaves with your hands.
2. Thinly slice the onion, ham and tomatoes.
3. In a small bowl, combine all ingredients and mix well.
4. In another salad bowl, layer tomatoes, onions, crumbled feta cheese, and sprinkle with oregano.
5. season, stir, divide into 4 portions, put pepper and olives in each of them.

Summer cod liver salad.

Ingredients:
- cucumber - 1 pc.
- cod liver - 160 g
- olives
- green onion feathers
- dill, parsley
- pepper, salt

Preparation:
1. Grate the cucumber.
2. Separate the liver with a fork, after draining the oil.
3. Cut the olives.
4. Chop the greens and onions.
5. Place all ingredients in a salad bowl, mix, sprinkle with lemon juice and salt.

Summer light salads.

Peking pea salad.

Ingredients:
- Chinese cabbage - 1 head
- green onions- 1 bunch
- peas - 1 jar
- bell pepper - 1 pc.
- boiled sausage - 320 g
- feta cheese - 220 g
- dill or parsley
- mayonnaise
- salt, pepper

Preparation:
1. Boiled sausage cut into strips, shred the cabbage.
2. Green cucumber and cut the bell pepper into medium squares.
3. Mix all ingredients, add peas.
4. Cut the cheese into large squares.
5. Finely chop the dill, parsley, green onions, season with mayonnaise, pepper, salt, mix carefully, and put in the refrigerator.

Mimosa for summer.

Ingredients:
- pink salmon in own juice- 1 bank
- pear - 1 pc.
- hard cheese- 120 g
- eggs - 4 pcs.
- mayonnaise

Preparation:
1. Remove the fish from the jar, remove large bones, mash the fish together with the juice.
2. Grate the cheese on a coarse grater.
3. Grate the pear into a separate bowl.
4. Separate the whites of boiled eggs from the yolks.
5. Rub the whites, mash the yolks.
6. post on flat dish in this sequence:
- half of the grated egg whites, mayonnaise
- half mashed fish, a mesh of mayonnaise
- half cheese, mayonnaise
- pear
- half the yolks
- remaining cheese, mayonnaise
- remaining pink salmon, mayonnaise

Salad “Tenderness”

Ingredients:
- lettuce - 2 bunches
- purple onion - 1 pc.
- celery
- juice of one lemon
- sugar
- olive oil

Preparation:
1. Lettuce rinse thoroughly. To do this, leave it for half an hour in cold water, rinse under running water.
2. Tear each lettuce leaf into small pieces.
3. Chop the purple onion and rinse with hot water.
4. Mix all the vegetables, add salt, and pour in a sauce made from lemon juice, sugar and olive oil.

Salad “Blow Kiss”.

Ingredients:
- low-fat cottage cheese - 220 g
- fresh cucumbers - 2 pcs.
- parsley, dill - 1 bunch each
- salt

Preparation:
1. Beat the cottage cheese in a blender, add grated cucumbers, a bunch of parsley and dill, and add salt.
2. Ready salad Place on lettuce leaves.

Summer salad “Rumyanets”.

Ingredients:
- small beets - 2 pcs.
- large apples - 2 pcs.
- grated horseradish, sugar - 1 teaspoon each
- low-fat sour cream - for dressing

Preparation:
1. Boil the beets, rinse them under running water.
2. Cut the apples and beets into strips.
3. Add sugar and grated horseradish to the vegetables.
4. Season the finished salad with low-fat sour cream. You can serve the salad in a salad bowl or in portioned bowls.

All types of salads are ideal in summer. Seasoned with citrus juice, vegetable oil, mayonnaise or sour cream, they are a great addition our menu. These are simple, tasty and inexpensive dishes perfect for festive table, and for every day.

The first mention of salads dates back to the era of the Roman Empire. During feasts, meat was served with dishes of herbs and vegetables, seasoned with honey, vinegar and salt. The word salata (salty) meant “dish with dressing.” The salad usually consisted of lettuce, endive and onions, seasoned with olive oil, honey, salt, and vinegar. Lettuce (the leaves of which we add to our salads) got its name “salad” from the name of the dish, and not vice versa.

During the Renaissance, salads became a mandatory addition to the festive table. Dishes become more elegant, new products appear, and strict rules of etiquette appear. Cheese, artichokes, asparagus, and various root vegetables are added to tender, balanced salads. Wine is used as a dressing various vinegars, lemon juice, olive oil and salt. Also added fragrant herbs and spices.

Until the 19th century, salads consisted of fresh vegetables, herbs, root vegetables, and fruits. Since the 19th century, meat has appeared in salads, boiled vegetables and root vegetables, salted and fermented products, boiled eggs, cheese, mint, parsley, mayonnaise. Since the 20th century, all types of meat, fish, mushrooms, canned peas and corn, all kinds of fruits. They also use all types of seafood: shrimp, lobster, squid...

In modern times, we can invent snacks ourselves, experiment with different ingredients, creating new unique taste. Salads are extremely healthy. They contain fiber, vitamins, proteins, polyunsaturated fats, various minerals, and carbohydrates. And it's just very tasty...

Thus, not a single holiday could do without summer vegetable salads. Today we will look at some simple and delicious recipes these dishes on the New Year's table.

Summer salad of crab sticks with tomatoes

This salad is not only tasty, but also very healthy.

Salad from crab sticks (crab meat) with tomatoes has a high nutritional value, it combines vitamins A, C, B1, B2, PP, many mineral salts, carbohydrates, fiber, complete protein, healthy fats. Vitamin A is involved in almost all the main functions of the body, helps improve vision, strengthen immune system. B vitamins speed up metabolism in the human body. Vitamin C helps prevent colds. Vitamin P – strengthens capillaries and vessel walls. Lettuce is very rich in minerals such as cobalt, potassium, iron, iodine, zinc and calcium. Eating this salad is very healthy for both adults and children. Also, the benefits of this salad are: high content garlic, which helps fight infectious diseases.

A salad of crab sticks (crab meat) with tomatoes goes well with other dishes on our table. And it can also be a separate dish.

Ingredients:

Tomatoes – 2-3 pcs.
crab sticks (crab meat) -200 g,
cheese – 150-200 g,
mayonnaise, preferably homemade– 100 g,
garlic – 2-3 cloves,
salt, pepper - to taste.

Preparation:

Remove the pulp from the tomatoes, drain the juice, and cut into strips.

Cut crab sticks into strips.

Grate the cheese on a coarse grater.

Chop the garlic

Place all ingredients in a salad bowl. Add mayonnaise.

Mix.

The salad is ready!

Bon appetit!

Radish salad with sour cream, “country style”

Radish contains large number fiber, which helps intestinal function, improves peristalsis, rids the body of harmful substances (for example, cholesterol), removes excess fluid and promotes weight loss. Young and juicy radishes have an anti-edematous effect, improve metabolism and digestion.

Ascorbic acid, which is found in radishes, helps strengthen blood vessels and improves immunity. Essential oils provide an antibacterial effect. With the help of phytoncides, radishes fight colds well.

Considering all the beneficial properties of radishes, it is advisable to include them in your diet and combine them with other equally tasty and healthy foods.

So, let's prepare our delicious salad.

Ingredients:

Radish – 0.5 kg,
dill - bunch,
young onion - bunch,
country sour cream – 3 tbsp. spoons,
salt - to taste.

Let's prepare our salad:

Cut the radishes.

Cutting greens

We put everything in a bowl, add salt, and season with country sour cream.

The salad is ready!

Bon appetit!

Light cabbage and cucumber salad

This salad contains the entire spectrum of vitamins, which makes it almost indispensable for proper nutrition.

This salad must be included in your diet to maintain health and beauty. With its help you can easily get rid of excess weight and maintain the result. The calorie content of cabbage and cucumber salad is usually very low, and the products contained in it help remove harmful substances and excess fluid from the body, which is ideal for a diet menu.

Cabbage and cucumber salad helps keep the body in good shape, saturating it with vitamins and all the necessary microelements.

Ingredients:

Cabbage – 500 g.,
carrots – 1 piece,
cucumbers – 2-3 pcs.,
green onion, dill – 1 bunch,
vegetable oil – 2 tbsp. spoons,
lemon juice – 1 tbsp. spoon,
sugar – 1 teaspoon,
salt, pepper - to taste.

Finely chop the cabbage

Add salt to the cabbage and stir. The cabbage needs to be “mashed” a little to make it softer.

Three carrots on a coarse grater

Chop the greens and add to the cabbage and carrots

Add salt, pepper, vegetable oil, mix.

Summer salad of baked vegetables with tomatoes

This salad is ideal for a diet menu. You can eat it in almost unlimited quantities, because the health benefits are great and the harm is minimal, besides, the salad helps to get rid of extra pounds and perfectly satisfies hunger.

Oven-baked vegetables and fruits retain more vitamins than boiled or fried ones. When cooking part useful substances contained in them go into the decoction, and when frying they are destroyed excessively high temperature, in addition, a harmful carcinogenic crust is formed. When baking, you can avoid the use of fat, which will reduce the overall calorie content of the dish. This can be done simply - just cover a baking sheet with parchment or use special baking sleeves.

Ingredients:

Zucchini – 1-2 pieces,
carrots – 1 piece,
onion – 1 piece,
dill, parsley - a bunch,
tomatoes – 1 piece,
bell pepper – 1 piece,
garlic – 1-2 cloves,
salt - to taste,
olive oil (sunflower) – 2 tbsp. spoons.

Preparation:

Coarsely chop the zucchini

Place the zucchini on a baking sheet lined with tracing paper ( parchment paper)

Coarsely chop the carrots and add to the zucchini

Chop the bell pepper and place it on a baking sheet

Cut the onion into half rings and add to our vegetables.

We bake our vegetables in the oven.

Cutting tomatoes and herbs

Place the cooled baked vegetables in a salad bowl, add salt, squeeze out the garlic. Add tomatoes, herbs, sunflower or olive oil.

Mix.

The salad is ready! Bon appetit!

Light vegetable salad with cheese and olives

A vegetable salad with cheese and olives is a storehouse of all kinds of vitamins, minerals and beneficial microorganisms.

Olive oil, which is used to dress the salad, is rich in vitamin E and other antioxidants. This excellent remedy for prevention cardiovascular diseases, diabetes and obesity. Olives improve liver function and have a cleansing effect on it. Cheese is a source of proteins, minerals and vitamins. Basil tones and strengthens the nervous system and is an antiseptic. Vegetables provide fiber and dietary fiber which improve digestion. They also contain vitamins A, C, B1, B2, PP, sugar and many mineral salts, magnesium, iron. Eating tomatoes and greens reduces the risk of cardiovascular diseases and improves the functioning of the lungs, stomach and pancreas.

This is not only healthy, but also incredibly tasty salad.

Ingredients:

Tomatoes – 5 pcs.
onion – 1 piece,
hard cheese – 200 g,
olives – 1 jar,
basil, parsley - a bunch,
juice of 1 lemon,
olive oil – 2 tbsp. spoons,
salt - to taste.

Preparation:

Cut tomatoes into slices

Cutting the onion

Cut hard cheese into cubes

Chop the parsley and put it on our plate

Add basil leaves to the salad

Salt a little and add olives

Sprinkle with lemon juice

Add vegetable oil (olive or sunflower)

The salad is ready! Bon appetit!

How to decorate a salad for a holiday table. Step by step with photo

Thinly slice the cucumber

Carefully lay out a strip of cucumber

Rolling the cucumber into a roll

Fix the cucumber roll with toothpicks

Straightening our “rose”

This is how the “flower” turned out

We post it on beautiful plate all our roses. We mask the toothpicks with parsley leaves.

Decorating salads with vegetables. Roses made from cucumbers and vegetables (video)

Summer is an energetic, cheerful and easy period! A person needs a strong enough energy boost to accomplish everything that is planned for this time. This means that food during the hot months of the year should be special. Not only tasty and satisfying, but healthy and energy-intensive.

It is in the summer that there are practically no products that are “out of season.” Available huge amount vegetables, fruits, herbs, various combinations which every new culinary homemade delicacy will give a special aroma and taste.

But, in the hot season, poisoning is very dangerous! This means that you should be even more careful about the correct purchase, storage and processing of products!

Below are the following summer snacks will delight all gourmets: both vegetarians and meat-eaters. The dishes presented have only one thing in common: they don’t take a lot of time to prepare and don’t require professional cooking skills.

How to make summer snacks - 15 varieties

There are no food delights in this recipe! But, such an appetizer will look gorgeous on the dinner and holiday tables!

Compound:

Bread (mostly black, but choice at will) - 1 loaf;
Herring fillet - 2 pcs.
Beets - 300 gr.
Garlic - 4-5 cloves;
Sunflower oil for frying - 100 gr.
Greens, tomatoes, cucumbers - to taste and desire.

How to cook:

Let's cook the beets and, once cooled, peel and grate them on a fine grater.

Add the garlic pressed through the garlic press and mix thoroughly.

Let's prepare portioned pieces of bread. The pieces of bread should be lightly fried in sunflower oil.

It’s better to buy ready-cut: less hassle, and all the pieces are neat and uniform.

Herring fillet mode into portioned pieces the size of a bread crouton.

On each crouton we place a layer of beetroot-garlic mass, and on top - a slice of herring. You can decorate with dill leaves, sprinkle with black ground pepper, make a special layer between beets with garlic and herring from a slice of tomato, cucumber, herbs - anything is possible for the housewife’s imagination!

What’s attractive about this appetizer is that it’s filling and delicious! And it only takes about 10-15 minutes to prepare!

Compound:

Puff pastry - 1 package;
Any fish (salted, smoked, fried) - 350 gr.
Hard cheese (but can be replaced with processed cheese) - 200 gr.
Egg - 1 pc.

How to cook:

Thaw the dough and unroll it into one layer. Cut into rectangles 7x7 cm.

Prepare portioned pieces of fish: remove bones and cut.

Place a piece of fish on the dough and small cube cheese, roll into an envelope or triangle. Brush with beaten egg.

Place everything on a baking sheet lined with parchment paper and greased with oil. Bake in a well-heated oven for no more than 10 minutes (until golden brown).

Can you name a more favorite treat than potatoes + herring? Yes, there is nothing surprising, but you definitely won’t find anything tastier!

Compound:

Herring fillet - 300 gr.
Boiled potatoes - 500 gr.
Dill greens - 1 bunch;
Onion and ground black pepper - to taste.

How to cook:

Boil and cool the potatoes. Peel and cut crosswise into slices up to 1.5 cm thick.

It is more convenient to cook potatoes “in their jackets”, since this way they will crumble less during further cutting.

Cut the herring into portions, finely chop the dill, chop the onion.

Place the potato ring on a flat dish, sprinkle melted melt on top butter, sprinkle with ground pepper and sprinkle with chopped dill. Place a piece of herring on each piece of potato and garnish with onion on top.

The appetizer is prepared quickly, but is sufficient hearty dish. Excellently transportable, i.e. Suitable for a snack on the road or in nature.

Compound:

Canned fish in oil - 500 gr.
Wafer cones for stuffing - 20 pcs.
Boiled rice - 1 glass;
Onion - 2 pcs.
Mayonnaise - 2 tbsp.
Spices - dill, pepper;
Vegetable oil for frying.

How to cook:

Chop the onion and fry in oil until golden brown.

Remove the fish from the bones and crush it finely with a fork.

Mix fish+onion+mayonnaise+rice+spices.

Fill waffle molds and fry them in oil for 2-3 minutes.

After just 2-3 minutes, the filled tubes lend themselves well to easy changing of shape.

At first glance, it is very difficult to understand what such “sweet” cakes are made from fish and meat dishes. After all, in appearance it is great dessert. But, having tried it, you understand that the main ingredient of these “sweets” is fried fish with vegetables!

Compound:

Fish fillet - 500 gr.
Onion - 200 gr.
Carrots - 150 gr.
Tomatoes are small and hard - 200 gr.
Mayonnaise and sour cream - 100 g each.
Flour - 100 gr.
Boiled and raw eggs - 3 pcs.
Vegetable oil for frying - 100 gr.
Greens for decoration and 2-3 cloves of garlic.

How to cook:

We make minced fish fillet and onion. Add ground black pepper, salt, flour, raw eggs- mix everything well.

Place the formed minced meat cakes in a frying pan with heated oil and fry on both sides until cooked.

Separately mix mayonnaise and sour cream.

Mode for tomatoes into mugs up to 1 cm thick.

Prepare the carrot layer: lightly fry the grated carrots in oil and add 1 spoon of sour cream and grated garlic.

Separately three yolks and whites.

Place a carrot-garlic layer on a fried fish cake, place a tomato ring on top and cover with a second cake. Grease the ends of the cake with sour cream and mayonnaise sauce and dip in grated egg white. We also grease the top with sauce, but dip it in grated yolk.

That's it, the main composition of the fish cake is ready. You can decorate and complement the appetizer to your liking: with caviar, herbs, olives, etc.

For this recipe you should use pork or beef, because... other types of meat do not tend to hold their shape when cooked.

The dish is quite filling, so complement it with light salads or just raw vegetables.

Compound:

Meat (fillet) - 500 gr.
Marinated mushrooms (or fresh) - 200 gr.
Garlic - 1-2 heads;
Processed or hard cheese - 150 gr.
Sour cream 20% - 150 gr.
Dill and parsley - 1 tbsp each.
Salt, spices, pepper.

How to cook:

Cut the meat into portions lengthwise (thickness up to 1 cm) and beat. Salt, pepper, add 2-3 cloves of crushed garlic.

On a layer of spices and garlic, place chopped mushrooms and a cheese cube (91.5 x 1.5 cm) in the center of a piece of meat.

Secure the meat with toothpicks to form a pouch.

Separately, we make bases for each bag from foil in the form of a bowl with high sides. Place the meat pouches in these bowls, cover the top with a layer of foil and place in a hot (t=200C) oven for 15-20 minutes.

After this time, you should take out the baking sheet with meat for a control check. And then put it in the oven again for 20 minutes until the meat is cooked and a golden crust appears on it.

Sauce for these meat bags It’s easy to prepare: mix sour cream with dill and parsley, salt and pepper.

Liver must be included in the diet at any time of the year, since it is unique product, necessary for high vitality and energy of the body.

For the recipe will do beef, chicken, turkey, pork liver.

Compound:

Liver - 500 gr.
Onion - 200 gr.
Flour - 100 gr.
Eggs - 3 pcs.
Processed cheese - 3 briquettes;
Mayonnaise - 100 gr.
Garlic - 1 head;
Salt, spices, herbs.

How to cook:

Grind the liver together with the onion. Add salt, spices, flour (until the consistency of sour cream), eggs and bake pancakes in butter from the resulting dough.

Grate the cheese on a fine grater, add crushed garlic, finely chopped herbs and mayonnaise.

Coat each pancake with the cheese mixture and roll up. You can fasten the form green onions. Trim the ends with a sharp knife for a neat appearance.

These mini alternatives to liver cake look great on the table in both summer and winter. A moderately high-calorie and immensely healthy dish!

Compound:

Liver - 500 gr.
Eggs - 3 pcs.
Mayonnaise - 2 tbsp.
Flour - 150 gr.
Carrots - 200 gr.
Onion - 200 gr.
Vegetable oil for frying - 150 gr.
Garlic and herbs - to taste;
Spices (salt, pepper)

How to cook:

Prepare the carrot-liver mixture: grind the liver, half the volume of onions, grate half the volume of carrots on a fine grater, add salt/pepper, add flour and eggs.

You need to add enough flour so that the dough looks like thick sour cream.

Form small cakes with a spoon and fry in well-heated oil in a frying pan.

Separately, prepare the filling: grate the second half of the carrots on a coarse grater, chop the remaining half of the onion finely, fry all the vegetables in oil until slightly golden brown. At the end of frying, add crushed garlic and mayonnaise to the mixture.

Grease the finished pancakes with the filling and cover with another one on top. This “liver hamburger” can be colored on top like this: spread with a thin layer of filling, add a slice of tomato (cucumber) and sprinkle with finely chopped herbs.

Tomatoes, ham and cheese - everyone loves this combination! And the look of this snack is so original - well, just “table decoration”.

Compound:

Cherry tomatoes - 500 gr.
Ham - 300 gr.
Hard cheese - 200 gr.
Eggs - 2 pcs.
Mayonnaise - 150 gr.
Garlic and herbs

How to cook:

Prepare the base: grate the boiled eggs and cheese, mix with mayonnaise, garlic and herbs.

Cut the ham into round slices, and then cut each circle in half, i.e. make semicircles.

A cut on the semicircle is necessary so that the stuffed rolls stand confidently exactly where they are cut.

Twist each semicircle into a tube, tie with a feather of green onion at the base and install like little men as shown in the photo.

Fill the resulting half-tube with 2/3 of the filling, and put a cherry tomato on top (like the “head” of the resulting little man). You can even draw eyes with mayonnaise. Decorate the figures with greenery.

We can say about this snack in two words: fast and tasty!

Compound:

Hard cheese - 500 gr.
Processed cheese - 300 gr.
Sausage - 250 gr.
Peeled walnut- 100 gr.
Greens - to taste.

How to cook:

Hard cheese should be cut into three equal parts and placed in water heated to 100C for 20 minutes.

Chop the sausage and greens finely. Do not mix!

Each piece of cheese in 20 minutes hot water has become soft and can be easily rolled out.

Be sure to gently cover the board on which we will roll the cheese with cling film so that the melted cheese does not stick to the surface and then easily wrap the prepared rolls in the same film.

So, on each rolled out layer of cheese we put a layer of soft processed cheese, and on top we put sausage, herbs, nuts (one for each layer). And we roll each such layer into a roll, wrap it in cling film and place in the refrigerator until completely cool.

Once cooled, the rolls will take their shape well and can be easily cut into portions and served to guests.

This recipe is universal, since the filling can be absolutely anything: meat, fish, vegetable, fruit, salty, sweet. Not for everyone!

The secret to the success of this snack is that there are no food delights here: only what is at hand. And in the summer everyone has zucchini, tomatoes and herbs.

Compound:

Young zucchini - 1 pc.
Tomatoes are small and fleshy - 0.5 kg.
Greens and garlic - to taste;
Mayonnaise - 150 gr.
Sunflower oil for frying - 150 gr.
Flour - 5 tbsp.
Eggs - 2 pcs.

How to cook:

Beat the eggs in a container.

Pour flour into a bowl and add salt/pepper.

Cut the zucchini into slices (up to 1 cm thick). Dip each piece first in the egg, then in flour and fry in oil until golden brown.

Place the fried zucchini from the frying pan on a paper napkin so that all excess fat is removed.

Mix finely chopped herbs, garlic crushed through a garlic press and mayonnaise in a container.

Cut the tomatoes into slices.

Grease each piece of zucchini mayonnaise sauce of herbs and garlic, place a piece of tomato on top and decorate with herbs. The “Summer” sandwich is ready!

Aromas of fresh cucumber, bell pepper, the tomatoes blend gently with each other, giving this dish its special summer mood freedom.

To prepare these rolls, you need to stock up on skewers and toothpicks, because... Only with their help can you secure the shape of unruly cucumbers.

Compound:

Cucumbers (long and thin) - 2 pcs.
Cherry tomatoes - 10 pcs.
Green olives - 10 pcs.
Bell pepper (bright) - 3 pcs.
Lemon juice - 2 tsp.
Salt\pepper - to taste.
Fetta cheese (pigtail will also work) - 200 gr.
Mayonnaise - 150 kg.

How to cook:

Finely chop olives, peppers, cherry tomatoes (5 pcs) and fry in a frying pan with lemon juice. Cool, add chopped cheese and mayonnaise.

Cut the cucumber into thin slices lengthwise. Grease each cucumber slice with the filling and roll it up.

Cut cherry tomatoes (5 pcs) in half and, piercing them in the middle with a skewer, make a cucumber roll.

This appetizer is for those who love spicy and aromatic dishes.

Compound:

Eggplants - 1 pc.
Parsley - 1 bunch;
Garlic - 1 head;
Salt, spices, frying oil

How to cook:

Do not peel the eggplants, but cut them into thin strips.

In order to remove the bitterness from the eggplants, you need to sprinkle them with salt and leave them for a while, and then rinse them thoroughly.

Fry each slice in well-heated sunflower oil on both sides until golden brown.

Separately, finely parsley mode and garlic mode.

Place all the fried eggplants in a mold in layers, each one sprinkled with garlic and herbs. Place in the refrigerator for half a day.

When we take it out, all that remains is to roll up the already soaked garlic and aromatic herbs fried eggplant into rolls (if you cut along the fruit) or you can decorate the top with a slice of tomato and herbs (if you cut the eggplant into slices) and eat.

This is exceptional vegetarian dish, but so beautiful and unusual that even a notorious meat-eater will not refuse the temptation to try it. And when he tries it, he will definitely fall in love with this culinary masterpiece!

Compound:

Tomatoes (dense and fleshy) - 6 pcs.
Garlic - 3-4 cloves;
Processed cheese - 3 pcs.
Mayonnaise - 150 gr.
Greens - a bunch of parsley and dill.

How to cook:

Grate processed cheese, finely chop the greens, squeeze out the garlic and mix all the ingredients with mayonnaise.

Peel the tomatoes from the pulp and fill them with prepared minced cheese and herbs.

To carefully peel the pulp from tomatoes, start from the tail: cut it off slightly into the tomato, then cut off the “fly agaric cap” from the side and take out all the pulp and juice along the perimeter of this cut for the cap.

Decorate the resulting appetizer “like fly agarics” and add greens.

This dish is prepared extremely quickly, but is quite appetizing and presentable. appearance, i.e. It is quite suitable for both the daily diet and holiday tables.

Compound:

Tomatoes - 6 pcs.
Eggplants - 2 pcs.
Garlic - 3-4 cloves;
Soft processed cheese - 200 gr.
Olive oil and herbs

How to cook:

For the filling: mix processed cheese, garlic and finely chopped herbs. Mix everything.

Cut the eggplants: first in half, and then each half into slices (thickness up to 0.5 cm). Fry the slices in olive oil.

Be sure to salt the cut eggplants before frying: this way they will give extra juice and the unwanted bitterness will go away.

Cut the tomatoes: cut 1/3 off from the tail side, then scoop out the pulp from most of it with a spoon, and cut the smaller part into thin slices.

Spread most of the tomato from the middle with a thin layer of filling.

We form a flower from fried eggplant slices and tomato slices: the first layer is eggplant, on top are several tomato slices, and carefully roll the two resulting layers into a roll.

Place the flower-shaped roll in the stuffed tomato. You can decorate the top with grated cheese or chopped herbs.

What salads can you quickly prepare in the summer? From this material you will learn how to properly prepare light and healthy summer salads at home, visual step-by-step recipes for which you will find below.

Summer is a time of freshness and lightness, which we try to achieve in everything, and food is no exception. Therefore, it is deservedly recognized as the most popular dish on tables in the summer. light vegetable or fruit salad, which is used as an appetizer, side dish, sometimes replaces full breakfast and even lunch in hot weather. You can add whatever your heart desires and whatever is at hand. Tomatoes, onions and radishes will be a piquant addition to lettuce leaves, and if you mix all this with coriander, basil, parsley or celery (they contain a lot essential oils), then excellent taste and smell delicious light food is guaranteed to you.

Step-by-step recipe with photos. We do it quickly light hand summer salad from tomatoes, cucumbers and herbs:

Light summer salads are quite easy to prepare. You can choose different ingredients, chicken meat is often used. Such snacks would be appropriate on a holiday table. The duet of pineapple and chicken is also suitable for those people who are on a diet, but want to treat themselves to something tasty and unusual.