4 recipes for delicious salads from seasonal vegetables

Already now in shops and markets you can find fresh seasonal vegetables - radishes, asparagus, leeks, salads, sorrel and other greens. We tell you how not to miss the opportunity to enjoy them and prepare delicious and very satisfying salads.

614 calories

4 recipes for delicious salads from seasonal vegetables4 recipes for delicious salads from seasonal vegetables

A more useful version of the popular American salad. But still delicious.

4 recipes for delicious salads from seasonal vegetables

COOKING TIME :

35 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Cheese (with blue mold)

50-75 g

Salad (romano or lettuce)

1 pc.

Oil (olive )

4 tbsp. l

Cooking process

  1. Preheat the grill pan.
  2. At the leek, cut the root and green leaves, cut the stem itself along. For asparagus, cut off the bases. Put the leeks and asparagus in a grill pan and fry for 8-10 minutes, periodically turning over.

  3. While the vegetables are fried, prepare the eggs - you can simply boil them or make poached eggs.
  4. At this time, prepare all the vegetables: chop the salad, chop the cucumber and radish into thin slices, and the avocado into slices.
  5. When the asparagus and leek are ready, fry the chicken breast in the same grill pan. Cut it into large pieces.
  6. Divide all vegetables and chicken breast into two plates.

    Put an egg on each and chop the cheese on top.

  7. For dressing, mix wine vinegar, oil and thyme. Pour the salad and serve.

394 calories

4 recipes for delicious salads from seasonal vegetables4 recipes for delicious salads from seasonal vegetables

Salad with chicken, broccoli and sorrel

Sorrel adds a unique sourness to any dish. If you are not yet ready to use it in the salad itself, then be sure to try it at the gas station.

4 recipes for delicious salads from seasonal vegetables

COOKING TIME :

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Chicken (any part)

500 g

Pepper (green chili)

1 pc.

Yogurt (natural )

150 g

Oil (olive )

2-3 tbsp. l

Pepper (ground black)

to taste

Cooking process

  1. Preheat the oven to 200 degrees.
  2. Prepare the chicken meat - grease it with oil, salt, pepper and put in the oven. Bake until cooked.

  3. Divide the broccoli into inflorescences and blanch in boiling water for two minutes, then transfer to a bowl of ice water. Then get the broccoli and dry.
  4. Heat the pan over high heat.Spread the broccoli and sprinkle the inflorescences with olive oil. Fry them for 1-2 minutes on each side.

  5. Prepare the dressing: mix yogurt, 100 grams of sorrel, mustard and salt in a blender.
  6. Chop onion and chili finely, and chicken into large pieces.
  7. Mix the remaining sorrel, broccoli, chicken, onion, chili and anchovies in a salad bowl (optional). Salt and mix.
  8. Pour salad dressing and sprinkle with grated lemon peel.

190 calories

4 recipes for delicious salads from seasonal vegetables4 recipes for delicious salads from seasonal vegetables

Vegetable salad with yogurt sauce

A very simple and easy salad from the usual vegetables with an interesting dressing.

4 recipes for delicious salads from seasonal vegetables

COOKING TIME :

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Yogurt (natural )

150 g

Oil (olive )

2 tbsp. l

Sauce (sriracha or chili)

1/2 tsp

Pepper (ground black)

to taste

Cooking process

  1. Combine the yogurt, olive oil, sauce, finely chopped garlic and finely chopped greens in a small bowl. Add salt, pepper and set aside for an hour.
  2. Cut the cucumber, avocado, radish, young peas and tomatoes.

    Put everything in a salad bowl, add dressing, salt, pepper and mix well.

  3. Refueling can be prepared in advance and stored for about three days in the refrigerator.

245 calories

4 recipes for delicious salads from seasonal vegetables4 recipes for delicious salads from seasonal vegetables

Vegetable salad with goat cheese

Just a very beautiful spring salad in just 20 minutes.

4 recipes for delicious salads from seasonal vegetables

COOKING TIME :

20 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Oil (olive )

2 tbsp. l

Mustard (Dijon )

1 tsp

Pepper (ground black)

to taste

Cooking process

  1. Boil one and a half liters of water, put the peas and asparagus in the water.

    Cook for 2-3 minutes. Transfer vegetables to a bowl of ice water. Then drain the water and lay the vegetables on a paper towel.

  2. Finely chop the parsley and green onions.
  3. Spread a cling film on the working surface, put chopped greens on it and lay the cheese on top.

    Cover the whole cheese with greens and roll it together with cling film. Cut into eight pieces.

  4. Grate the zest of lime and squeeze the juice from it.
  5. Combine the zest and lime juice, mustard, honey, finely chopped mint, pepper and salt. Then gradually add olive oil.

  6. Put spinach, asparagus, peas, thinly sliced ​​radishes and cheese in a salad bowl, sprinkle with mint and almonds. Pour the salad over the cooked dressing and serve.
.

Search

Related Articles