Summer is the season of fresh vegetables and greens, so be sure to use this period with the maximum benefit for the body. Summer vegetables are a source of vitamins and minerals necessary for normal functioning of the human body.
How to cook tasty summer salad?
- Choose the right ingredients.
It's no secret that taste ready dish directly depends on the quality and taste characteristics of each individual ingredient. Therefore, it is important to carefully select the ingredients for the summer vegetable salad and carefully monitor that they are ripe enough, but not spoiled.
- Add greens
There is a large list of tasty and healthy greens, which will give your dish spice and make the salad taste more saturated. Green onions, parsley and dill combine best with vegetables. In addition to them, you can add cilantro, arugula, celery, mint or spinach. Such a variety of greens allows everyone to choose their favorite ingredient.
- Cook a delicious dressing
It is from the dressing for summer salads that the taste characteristics of the finished dish largely depend. For dressing simple and tasty summer salads on quick hand often use sour cream. For more rich taste You can add a little garlic.
It is advisable to prepare recipes for summer salads without mayonnaise, since without this ingredient they will be even more useful. Also, you can fill the dish soy sauce or balsamic vinegar. In addition, you can experiment and try to create your own unique recipe refueling, simply mixing various ingredients. For example, it is tasty if you combine lemon juice, French mustard and olive oil in one dish.
- Add cheese, meat or seafood
Summer Salad Recipes from simple ingredients not necessarily limited to vegetables and greens. For a richer taste, they can be varied with the help of your favorite type of cheese. For example, grated parmesan or even plain hard would be appropriate. In addition, it goes well with feta vegetables and cheese.
As for meat, summer salads with chicken are the most popular, as they are tasty and satisfying. And if you want to please your loved one with a romantic dinner and cook a more original and unusual dishlook for step by step recipes summer salads with seafood.
- Serve the ready salad immediately
Simple and tasty summer salads in a hurry can not stand for too long, as they quickly lose their taste and presentable appearance. Therefore, refuel them just before serving.
Summer salads can rightly be called the most popular dish on every daily table in the summer. We all know how, with the advent of summer, I would rather like to try the first vegetables, fruits and berries. Finally, delicious summer salads are replacing the fat Olivier and the annoying vinaigrette, which can be prepared not only in the summer. Some with pleasure from year to year prepare the same proven summer recipes, while others prefer variety and are looking for recipes for new summer salads that can be whipped up.
Simple summer salads are tasty, satisfying, low-calorie and healthy dish. Seasonal summer vegetables allow you to roam fantasies, because best recipes Summer salads are often derived from incompatible, at first glance, products. And the taste of the same summer dish can be radically changed by changing only the dressing in the recipe.
We offer you a selection of recipes for summer salads with photos, with the help of which you can diversify the everyday table, and make a festive one bright, easy and useful. All recipes are checked, among them there will surely be those that the whole family will like and will occupy an honorable place in your personal recipe book. Peppers with strawberries, cheese and grapes, apples and chicken - all these unusual combinations in summer recipes have already found their fans, and continue to gain more and more popularity.
Light summer salads - this is something that can be cooked in a hurry and at the same time eat. Especially these summer recipes are relevant today, because now healthy food more than ever in fashion. Come up with new recipe It’s not as easy as it seems at first glance. It is not so difficult to choose products for recipes for summer salads, how to successfully combine them in one recipe. It is important that summer ingredients do not overwhelm each other's tastes, but emphasize and complement. As a rule, the more ingredients in the recipe of summer salads, the higher the likelihood of such an error. For those who do not have culinary talent and a special desire to invent their own recipes, we offer a whole category of summer salads in a hurry. Here you will find new and original recipes summer salads with photos that will be a bright decoration of any table. These light dishes will never get bored, one new ingredient or another seasoning, and the recipe will be completely different.
Look for simple and delicious recipes? Then you should definitely look into this section, where we have placed for you recipes for summer salads with fresh seasonal vegetables and fruits in quite unusual combinations. Cook with us delicious and useful recipes from fresh vegetables, berries and fruits for the whole family!
After a long snowy winter, you just need to immerse yourself in the long-awaited summer with all the benefits. This means not only to relax mentally and gain strength, but also to please yourself and your loved ones with incredibly tasty summer dishes. After all, it is only in the summer that nature so generously shares with us its wealth collected from the garden or taken from the branch. It's time to accumulate vitamins for a 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 that our body loses in hot weather.
In the summer you do not want any fatty and heavy foods, for example, fried meat or fish. I want something light, tasty and nutritious. Well, right, because summer is a wonderful time for light and tasty salads. They are no worse in taste than our favorite fried potatoes or pork. Not to mention that vegetable dishes much easier to digest. Fresh vegetable salads are always tasty and healthy. How unthinkable vegetable combinations! What a combination of colors and tastes!
Summer salads can be eaten in unlimited quantities for breakfast, lunch and dinner, without fear of adding a few extra pounds. This, first of all, concerns those who care about their figure and want to lose some weight over the summer. Well, you and cards in hand, as they say, light salads - this is what you need: health, lightness and comfort!
Light summer salads are good as a separate dish, and in addition to the main one. This is where you have to roam, show imagination and experiment, experiment. If you have already tried all your recipes, and you wanted something new, we are always happy to help and offer you a range of delicious, varied light summer salads. Here are just a little bit of that 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 very summer salad, well known to us since childhood.
Ingredients:
300 grams of radish,
4 boiled eggs,
100 g of green onions,
30 grams of dill
30 grams of parsley,
sour cream or mayonnaise for refueling.
Cooking:
Cut boiled eggs into small cubes, radish - in circles (large circles can be cut in half). Greens (dill, green onions, parsley) finely chop. Mix all ingredients. Add salt and sour cream or mayonnaise to taste. Enjoy your meal!
Add to the radish cauliflower, a little change the recipe and get another culinary masterpiece.
Ingredients:
400 g cauliflower,
350 grams of radish,
1 lemon,
50 g of vegetable oil,
40 g greens and green onions,
sugar, salt, pepper.
Cooking:
Cut the radish into slices. Divide the cabbage into florets, boil in boiling salted water and cool. Then mix with radish and place in a salad bowl. Prepare a dressing from the butter, lemon juice, finely chopped onion, sugar, pepper and salt and pour over the salad. Decorate your creation with fresh greens.
A simple and well-loved egg salad fresh cucumbers. Very tasty and, if you try, you can turn it into a festive festive salad, if you suddenly came upon guests.
Ingredients:
300 g fresh cucumber,
3 boiled eggs,
1 tbsp. lemon juice spoon
3 tbsp. spoons of sour cream or mayonnaise,
green onions, greens (dill, parsley),
salt.
Cooking:
Cut the cucumbers into strips. Slice the egg white and finely chop the yolk. Green onions and greens, too, finely chop. Mix all the ingredients, salt and season with sour cream and lemon juice. If you use mayonnaise, lemon juice and salt can not add. Salad ready. If you want to decorate the salad, leave a little chopped green and 1 yolk. Put the dressed salad in a slide, make a rim of greens, and rub the yolk in the middle of the grater. From a thin slice of cucumber and onion sprigs you get a flower. They decorate your salad.
Salad "Freshness"
This is a very refreshing, sweet and sour salad that tastes good. Comes with boiled hot potatoes, as a side dish for meat, fish, and so good, with bread!
Ingredients:
1 green radish,
1 sour apple,
1 carrot,
1 fresh cucumber,
1 bulb,
1-2 tbsp. spoons of chopped parsley,
1 tbsp. spoon of chopped green onions,
1 clove garlic,
1-2 tbsp. spoons of fragrant vinegar,
1-2 tbsp. spoons of vegetable oil
salt, sugar to taste.
Cooking:
Peel the vegetables, wash and rub them on a large grater, chop the onions and pour aromatic vinegar, mash your hands and let it brew. Chop the greens finely. Finely chop the garlic. Put all the vegetables, greens, onions in a salad bowl, add salt to taste, vegetable oil and, if necessary, add some sugar to taste.
The most healthy celery salad
This plant is rich in vitamins, minerals, acids, proteins. Celery is able to slow down the aging process, have a beneficial effect on digestion, cleanse the body of toxins, soothe nervous systemand also it has a great effect on the skin. These are the benefits of a tasty spicy plant, and the salads with it are extremely tasty.
And celery goes well with cucumbers and various greens. You can experiment with it arbitrarily, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them healthier and tastier. Try it!
Ingredients:
150 g celery root,
2 small carrots,
1 apple (preferably green, sour),
3 tbsp. spoons sour cream,
1.5 Art. spoons of lemon juice,
salt to taste.
Cooking:
Peel the celery root. Apple, carrot and celery root rub on a large grater. Mix everything well, add sour cream and lemon juice, salt to taste. Useful and delicious salad ready!
Ingredients:
1 bunch of radish,
fresh dill,
ground black pepper,
vegetable oil,
quite a bit of vinegar,
salt to taste.
Cooking:
Radish thoroughly wash and cut in half, and then on the thinnest plate. Salt, pepper, remember a little with your hands, so that she pours juice.
Put the radish in a large plate, chop the dill on top. Salad should stand for 15-20 minutes to soak, and then - welcome to the table.
Cabbage - the dream of any man who watches his weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads from early cabbage, so tasty and tender, just have to be on the table.
Ingredients:
1 small head of early cabbage,
1 carrot,
celery (to taste),
1 cucumber (or bell pepper),
2 cloves of garlic,
olive or vegetable oil,
salt.
Cooking:
Rub carrots on a large grater, finely chop the greens. Celery is perfect for cabbage, in a cabbage salad it is very appropriate. Finely grated garlic will also be appropriate here. You can add cucumber or sweet pepper (to your taste). Season the salad with vegetable oil - preferably several types, for example, olive and fragrant sunflower. Very tasty add some good sesame or flaxseed oil and lemon juice.
Another version of the same salad: add chopped cucumbers, tomatoes and sweet peppers, and, of course, greens: parsley, dill, cilantro. You can add garlic here too, but the lemon in this combination is completely superfluous. Also fill with a mixture of vegetable oils.
Continuing the theme is another early cabbage salad, the name of which speaks for itself.
Ingredients:
¼ a small head of early cabbage,
1 bunch of lettuce leaves
1 fresh cucumber,
1 apple
1 red sweet pepper,
1 fresh tomato,
2 tbsp. Spoons of crushed walnuts.
For refueling:
mustard,
vegetable oil,
ground pepper,
salt.
Cooking:
Wash vegetables and dry them with a kitchen towel. Pepper cut in half, remove the stem and seeds and cut the flesh into small strips. Cucumber and apple grate a large grater. Chop the cabbage and slightly remember with your hands with the salt. Large leaves tear lettuce. Cut the tomato into large slices. Put the prepared vegetables in a salad bowl and mix gently. To fill, squeeze the juice from a slice of lemon, add mustard, vegetable oil, salt and pepper to taste and mix well. Pour salad dressing, sprinkle with crushed walnuts.
Add flavor to the dressing garlic, pounded with the greens of basil.
Ingredients:
300 g cabbage,
1 tbsp. prunes,
1 carrot,
sugar,
caraway,
lemon juice,
2 tbsp. spoons of sunflower oil.
Cooking:
Thinly chop the cabbage and scald it with boiling water, then drain it in a colander and let drain. Put in a salad bowl, sprinkle with sugar and salt. Grate the carrots and add to the cabbage. Prune cut into small pieces. Mix all components, add cumin, sprinkle with lemon juice, add sunflower oil. Arrange the salad in plates and garnish with prunes. The taste is extraordinary.
Incredibly tasty and useful salads from green beans, which recently our hostesses with pleasure in large quantities grown in their gardens. Basically, it canned, but how delicious it is in salads, beyond words. Need to try!
Green Bean Salad
Ingredients:
200 g green beans,
25 g cheese hard varieties,
1 tsp vegetable oil, lemon juice,
some greens (dill, parsley).
Cooking:
Peel the green beans, cut and boil until ready in boiling salted water. Cut 25 grams of durum cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle with greens on top.
Not far off season zucchini. And in fact, many of us, having enjoyed the first harvest, then just don’t just know what to do with this wonderful vegetable. The answer is simple - make summer salads from it. Be sure they will please even the most fastidious gourmets.
Ingredients:
1 medium-sized zucchini,
2-3 cloves of garlic,
sunflower oil for frying,
parsley,
mayonnaise,
salt to taste.
Cooking:
Peel zucchini and cut into small cubes. Fry in sunflower oil. Cool and add garlic, salt, season with mayonnaise and add parsley.
Replace zucchini in this recipe with young eggplants - and here you have a completely new dish, in no way inferior to the previous taste.
Tasty, easy and fast - this is the motto of our summer menu!
A young beetroot appeared on your bed, which means that a tasty and healthy salad is already ready to appear on your table. Beetroot - one of the few vegetables that retain their beneficial features and after heat treatment. It fits very well with different products, so by improvising, we can diversify our menu without much hassle.
Ingredients:
200 g boiled and 100 g raw beets,
100 g of green onions,
50 ml of vegetable oil
salt, sugar.
Cooking:
Grate the peeled boiled beetroot on a large grater, and the grated 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 of beets,
200 grams of potatoes
50 g green onions,
50 ml of vegetable oil
salt.
Cooking:
Boil the beets, peel and cut into strips, add boiled new potatoes to chopped slices and green onions chopped into ringlets. All mix, salt and pour with vegetable oil.
Salad of young beets and tomatoes with apples and sweet peppers
Ingredients:
200 g young beets,
30 ml of lemon juice,
50 ml of vegetable oil
200 grams of tomatoes,
100 g apples
50 g carrots,
50 g sweet pepper,
salt.
Cooking:
Beetroot rub on a large grater, pour lemon juice and some vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all the ingredients and salt. Season the salad with the remaining vegetable oil.
And at the end of the salad theme - a salad with young potatoes and radishes. Its taste is as beautiful as the name.
Ingredients:
4 boiled new potatoes,
2 small radish,
3 boiled carrots,
2 boiled eggs,
greens (dill, parsley),
250 g of mayonnaise,
salt.
Cooking:
Potatoes, carrots and eggs separately rub on a large grater. Grate the radish and squeeze the juice. Spread the salad on a large plate in layers, soaking it with mayonnaise and slightly salting each layer, in the following sequence: potatoes, radish, carrots, eggs. Decorate your "Glade" with greens.
Got an appetite? Then it's time to cook a salad of the above recipes. Are fresh vegetables picked out of the garden and green, fragrant with the aromas of summer, already waiting for you? This is just great! Fill your body with vitamins, strengthen the immune system. Enjoy your meal and good health with healthy products!
Larisa Shuftaykina
In the summer, we especially strive for a beautiful figure, because this is a time for vacations and beach holidays, when we want to show off in short shorts and swimsuits. For this, we traditionally sit on diets all spring, limiting ourselves to the delicious, but rather harmful joys of life. And with the onset of summer, it seems, you can abandon all the diets and enjoy the results of your victims (taut slim body) to the full.
But it was not there, because a few weeks of daily eating delicacies can nullify all your efforts.
That is why in the summer it is important to consolidate the result obtained in the spring. In this we will be helped by summer salads from seasonal fruits, berries and vegetables, seasoned with olive oil, honey, lemon juice or yogurt.
Summer salads can be eaten in the morning, in the afternoon and in the evening, as well as served on festive tableBecause there are a lot of recipes. Only in summer can we treat ourselves to truly tasty, fresh and full of vitamins vegetables, berries and fruits.
That is why it is worth taking advantage of the moment not only to maintain the slim figure, but also to replenish the body's vitamin reserves.
Berry-fruit summer salads
Delicate and fragrant fruit and berry salads will become a real decoration of our summer table and a favorite delicacy of not only children, but also adults.
Summer salad of melon and plum
You will need one small melon, half a kilogram of plums, two tablespoons of crushed walnuts, two tablespoons of lemon juice, 2-3 tablespoons of liquid honey and three-quarters cup of whipped cream.
The melon should be peeled and cut into small, small slices and put them on a dish. Plums should be washed, remove bones from them, cut in half and put in melon pieces and add walnuts. Then you need to mix honey with lemon juice and sprinkle the salad with the resulting mixture. At the end of the salad is decorated with whipped cream and served to the table.
Simple fruit salad
You will need 400-500 grams of melon, a bunch of lettuce leaves, four peaches, one cucumber, two tablespoons of white wine vinegar, 30 grams of canned ginger and some fresh ginger, as well as salt, black pepper and vegetable oil.
The melon should be peeled, cut in half, remove the seeds and cut the flesh into small pieces. Peaches are also sliced. Cucumber is peeled and cut into thin slices.
Salad leaves are laid out on a dish, melon, cucumber and peaches are laid on top. After that, finely chop canned ginger, and grate fresh, add vinegar to the ginger, 50 milliliters of vegetable oil, pepper, salt and mix, then pour the salad with the resulting dressing and serve.
Salad with avocado and strawberries
You will need 250 grams of strawberries, two avocados, three tablespoons of olive oil, lemon juice, a teaspoon of balsamic vinegar, lettuce, salt and pepper.
Avocados should be peeled, cut in half and clean the bone, then cut into thin strips and sprinkle with lemon juice. Washed strawberries are ground with a blender, and olive oil, vinegar, pepper and salt are added to it. Salad leaves and avocado slices are laid out on the dish, and strawberry sauce is added on top, and everything is served at the table.
Cherry Salad with Yogurt
You will need 200 grams of fresh cherries, two pears, two apples, two tablespoons of powdered sugar, two tablespoons of lemon juice, 150-200 milliliters of white yogurt, 150 milliliters of heavy cream, and two teaspoons of vanilla sugar.
Cherry need to wash and remove the bones. Pears and apples should be peeled, removed in the middle and cut into small cubes, sprinkled with lemon juice and sprinkled with powdered sugar.
Then cherries should be added to pears and apples, trying not to mash them. Then the cream is whipped with vanilla sugar into the froth, after which, while beating, yogurt and the remaining lemon juice should be gradually introduced. The salad is laid out in the bowls and decorated with whipped cream and yogurt.
Vegetable salads
Habitual cucumbers, tomatoes, eggplants and zucchini will play with new flavors, you just need to replace the usual mayonnaise or sour cream with yogurt, lemon juice or vegetable oil.
Celery Root Salad
You will need 3-4 celery stalks, one sour apple, 50 grams hard cheese, three tablespoons of white yogurt and salt. Cheese and celery must be grated on a coarse grater.
With an apple you need to do the same, but first peeling it off and removing the core. All the ingredients need to be mixed, add salt and fill all with yogurt.
Carpaccio Salad
To prepare this salad, you will need four large tomatoes, one red onion, ten pitted olives, two tablespoons of lemon juice, four tablespoons of olive oil, three cloves of garlic, a tablespoon of liquid honey, a teaspoon of dried basil, a quarter of a teaspoon of ground black pepper and the same amount of chili powder, as well as salt to taste.
Tomatoes need to be washed, make cross-shaped cuts on them and pour boiling water for a few seconds, then immediately immerse them in cold water and peel them off.
Olives must be cut in half lengthwise, the onion cut into rings, and the tomatoes cut into 4 pieces, remove the seeds and partitions. After that, you need to put the tomatoes on a flat plate down the inner side, put another plate on the tomatoes and place a jar of water on top, leaving everything in this condition for about 15-20 minutes.
During this time, you need to make a dressing of lemon juice, vegetable oil, salt, honey, pepper, garlic (passed through the garlic) and basil. After that, the dish laid out the petals of tomatoes, on top of them olives and onion rings, as well as, if desired, a sprig of basil for decoration. Salad is poured over cooked dressing and served to the table.
Spicy Zucchini Salad
You will need 200 grams of zucchini, one carrot, half a head of onion, a tablespoon of cilantro (finely chopped), juice of one lemon, two cloves of garlic, pepper, salt, and two tablespoons of vegetable oil.
Zucchini must be peeled and cut into thin strips, the onion cut into half rings, grate carrots on a medium grater, and finely chop the garlic. All vegetables need to be mixed, add cilantro, vegetable oil, lemon juice, salt and pepper. Here is the salad and ready.
Eggplant Salad
You will need one large eggplant, one red, one green and one yellow pepper, two fresh cucumber and two large tomatoes, as well as basil, cilantro, 2-3 cloves of garlic, green onions, olive oil, pepper, balsamic vinegar and salt.
Peppers are cleared of seeds and cut into small cubes. Then, olive oil is heated in the pan, and the peppers are fried in it for 5-7 minutes. Eggplants need to be cut into small slices, soak them for 15 minutes in water so that the bitterness is gone, fry them in olive oil on both sides and put on a paper towel to remove excess oil.
Tomatoes and cucumbers are cut into medium cubes. All prepared ingredients are laid out in one dish, garlic, herbs, salt, pepper and balsamic vinegar are added, everything is thoroughly mixed and served on the table.
Warm summer salads
Warm Cabbage Salad
You will need 500-700 grams of white cabbage, one onion, one large carrot, 2-3 tablespoons of white raisins, a bunch of parsley, juice of half a lemon, one and a half teaspoons of sugar, two teaspoons of curry, four tablespoons of olive oil, salt and black ground pepper.
Cabbage needs to be cut very finely, and grate carrots, peel the onions and cut into half rings, and soak the raisins in boiling water.
Then you need to heat the olive oil in a pan and fry the onions to transparency, add curry and raisins, and, stirring constantly, fry for another 2-3 minutes.
After that, you need to add carrots and cabbage to the pan, as well as salt, pepper, sugar and lemon juice, cook for another 5-7 minutes, stirring constantly, then turn off the heat, cover and let it brew for another 5 minutes. At the end, add chopped parsley to the salad and you can serve the dish to the table.
Warm Eggplant Salad
You will need one large eggplant, one hundred grams of feta cheese or feta cheese, two tomatoes, a bunch of leaf lettuce, 50 grams of peeled walnuts, a tablespoon of mustard, greens, a teaspoon of honey, three tablespoons of lemon juice, two cloves of garlic, salt and ground pepper Eggplant must be cut into half rings, salt and leave for 15 minutes.
Salad dressing is made from garlic, passed through a press, honey, mustard, lemon juice, pepper, salt and olive oil. Eggplants are washed in water and dried on a napkin, fried in olive oil until golden brown, and then filled with dressing and marinated.
Tomatoes are cut into thin slices and white cheese into cubes. Cheese and tomatoes are added to eggplants. Then lettuce leaves are laid out on a flat dish, on top of them are eggplants with cheese and tomatoes, and finally the salad is sprinkled with finely chopped greens, as well as chopped walnuts.
Warm Tomato and Pepper Salad
For this salad, you will need four sweet peppers, five tablespoons of olive oil, 400 grams of tomatoes, a quarter of a teaspoon of ground chili, a tablespoon of brown sugar, two teaspoons of balsamic vinegar and black pepper.
First you need to heat the oven to 180 degrees. Peppers are cut along in half, cleared of seeds and laid out on a baking sheet, greased lightly with olive oil. Tomatoes are cut into small cubes and superimposed into halves of peppers. Mix a few tablespoons of olive oil with chilli powder and season tomatoes. All this is baked in the oven for 50 minutes.
Then the sugar should be mixed with olive oil, balsamic vinegar, pepper and salt, ready to sprinkle the peppers with the ready dressing and serve.
