Simple and healthy salad

The simplest definition of salad is a diverse mix of vegetables with salt, oil, vinegar or lemon juice eaten, but not enough anymore to define a salad, because now the red and white meat, beans, cheese, cereal, fruit and summer crops are used in salads and appetizer so the need for redefinition and new classification.

Cabbage salad and ham
The Cypress: 10 to 12 people

White cabbage (finely chopped): a number
Cucumbers (pearl split): 4
Ham (pearl split): 300
Onion (finely chopped): 10
Corn (cooked): 420 g
Mayonnaise: three-fourths cup
Salt: to the extent necessary

Wash and chop the vegetables. Put them in a suitable container and mix together. Add the ham and mayonnaise and mix gently. Salt and serve.

1. Instead of cucumber pickles can use.
2. If you wish, you can also use grated carrots.

Cilantro and avocado sauce
Served in a cup

Avocado: one
Garlic (peeled): a cane
Coriander leaves (chopped): a quarter cup
Sour cream or Greek yogurt: a quarter cup
Lemon juice (fresh): a Reddit Q
Olive oil: 3 Q Q
Salt: a quarter of BC (g)
Black pepper (powdered): a quarter of BC (g)
Water: One-third cup
Place all the ingredients in a food processor or blender and pour the smooth take off. This delicious sauce can be served with the salads.
Note: This sauce can be kept within a gated about one to two weeks.

Beet and Pomegranate Salad
The deal: 2 people

Beets (peeled and chopped) 3 cups
Red onions (pearl split): a cup
Apple cider vinegar: a quarter cup
Water birds: a quarter cup
Grated orange peel: 3 Q Q
Maple syrup: a Reddit Q
Pomegranate seeds: a cup
Salt: to the extent necessary
Spinach leaves (fresh): 2 cups
Feta cheese (sliced): a quarter cup


1. oven temperature to 180 ° C (350 ° F) Put the beets will roast in the oven for about 30 to 40 minutes.
2. onions, vinegar, chicken juice, grated orange peel and maple syrup in a suitable container heat to boil and stir occasionally material. After 5 minutes, remove from heat dish to cool in the presence of ambient temperature.

3. Roast beets and pomegranate seeds to add material. Fresh spinach leaves and pour the mixture over the chopped Feta cheese and sprinkle a little salt and serve.

Shrimp and Avocado Salad
The Cedar: 6 people

Tomatoes (chopped): 3 to 4
Small cucumbers (sliced): 3
Red onion (finely chopped): Half a number
Avocado (peeled and chopped): 2
Corn: 450g
Lettuce (chopped): a number
Korea: 2 Q Q
Shrimp (peeled and cleaned): 450 g
Black pepper (powdered): a quarter of BC (g)
Garlic (crushed) 2 cloves
Salt: to the extent necessary
Dried oregano: one-quarter of BC (g)
Red peppers (powdered): a quarter of BC (g)
Thyme: a quarter of BC (g)
Garlic powder: one part (g)
Ingredients Sauce:
Olive oil: 3 Q Q
Stone lemon juice (fresh): 3 Q Q
Coriander leaves (chopped) ½ cup
Salt: to the extent necessary
Black pepper (powder) to the extent necessary

How to prepare salad:
Shrimp and put in an appropriate container stuffing and mashed garlic to it and mix well. 2 tablespoons butter in a suitable container and shrimp on hot air into a container placed foam layer and cook about 2 minutes. Turn the shrimp and cook until thoroughly cooked by another one minute and puff up. (The shrimp Avoid overcooking, because it will be rubbery). Shredded lettuce and place in a serving dish foam layer. Tomatoes, cucumbers, onions, avocado and corn to figure Put the lettuce.
How to prepare the sauce:
Olive oil, lemon juice, chopped coriander leaves, salt and black pepper and mix together. Pour the dressing over the salad and mix well.


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