Salads: Neither salads are boring or leave you hungry. At least these are not. They are designed and have all the necessary ingredients to satisfy you and do not lack nutrients.
Table of Contents
1. Endives Stuffed With Vegetables, Chicken, and Cheese
25 minutes | 4 people | Easy
Ingredients
1 chicken breast | mint | 3 endives | 4 radishes | 1 red onion | olives | 150 g of cherry tomatoes | 100 g of feta cheese | arugula | 6 baby cucumbers | 3 baby peppers | 2 Greek yogurts.
How to Do Them Step by Step
- Salt and Pepper the breast and roast it for 20 minutes over low heat.
- Separate the leaves from the endives, cut the tomatoes, radishes, peppers, three cucumbers, and the onion.
- Grind the rest of the cucumbers with some mint leaves; let drain. Mix with the yogurts and Salt and Pepper; reserve the sauce.
- Dice the chicken and cheese.
- Fill the endive leaves with the cut vegetables, the chicken, the cheese, the olives, and the arugula.
- Sprinkle with pepper and serve with the cucumber and yogurt sauce.
- If you prefer a 100% vegetarian version salads, skip the chicken and cheese and add some marinated tofu instead.
2. Seafood and Vegetable Timbale
30 minutes | 4 people | Easy
Ingredients
12 prawns and 12 cooked mussels | 6 sticks of surimi | 12 cherry tomatoes | lettuce head | 1 onion | 1 avocado | ½ red pepper | ½ yellow pepper | 1 egg | chives | vinegar | oil | salt.
How to Do Them Step by Step
- Cook the roe for 10 minutes, let it cool, peel it, and chop it.
- Cut the tomatoes into quarters and reserve them along with the egg.
- Clean and chop the peppers and peel and chop the onion; Mix them with chopped chives, Salt and Pepper and season with 4 tablespoons of oil and one of vinegar.
- Add 6 mussels and 6 prawns, and stir.
- Wash, dry, and chop the bud.
- Spread it around the plates’ base, put a ring on top, and fill it with layers of chopped surimi, the seasoned seafood mixture, the peeled and sliced avocado, the tomato, and the egg.
- Add the rest of the prawns and mussels and dress with more vinaigrette.
- Remove the rings and serve.
- If you want to avoid ultra-processed foods, you can do without the surimi or put canned tuna instead.
3. Tortellini Salad With Mozzarella and Anchovies
20 minutes | 4 people | Easy
Ingredients
200 g of tortellini stuffed with spinach and cottage cheese | 200 g of red and yellow cherry tomatoes | 200 g of mozzarella balls | 20 anchovies | 2 lettuce buds | oregano | 1 sprig of basil | 1 tablespoon of vinegar | 4 tablespoons of olive oil | salt | Pepper.
How to Do Them Step by Step
- Cook the pasta in salty water following the manufacturer’s instructions, drain it and immerse it in cold
- water to stop cooking. Drain the pasta again and set it aside.
- Wash the cherry tomatoes, pat them dry, and cut them in half.
- Wash and drain the lettuce buds. Remove the first leaves of these and distribute them in 4 plates.
- Chop the rest of the buds in julienne strips, distribute them in the plates’ center, and Salt and Pepper.
- Add the pasta, the mozzarella balls, the well-drained anchovies, and the tomatoes.
- Dress with the vinegar and oil. Sprinkle some oregano and basil previously washed and chopped, and serve.
- Instead of buds, you can put spinach, arugula, watercress, or a mixture of them.
4. Tomatoes With Mozzarella Salads
30 minutes | 4 people | Easy
Ingredients
4 large tomatoes | 2 balls of buffalo mozzarella | some fresh basil leaves | 50 g of grated Parmesan | 60 g of pine nuts | one garlic | 50 ml of olive oil | salt.
How to Do Them Step by Step
- Peel the garlic, wash the basil leaves and pat them dry with a little kitchen paper.
- Put the garlic and basil in the blender glass and the grated Parmesan cheese, 50 g of pine nuts, the olive oil, and a pinch of salt.
- Blend until you have a uniform sauce and set it aside.
- Wash the tomatoes, dry them well and remove the stem.
- Cut them into slices about a finger thick, but without the cut reaching the bottom.
- Cut the mozzarella balls into slices of a thickness similar to the tomato ones.
- In a skillet over medium heat, toast the remaining pine nuts and reserve.
- Distribute the cheese slices between the spaces of the tomatoes.
- Season with salt, and the pesto spread the pine nuts on top and serve.
- Instead of mozzarella, you can also put slices of fresh cheese or cottage cheese, much lighter.
5. Quinoa Salads With Crudites
25 minutes | 4 people | Easy
Ingredients
300 g of quinoa | 2 red onions | 2 carrots | 2 sticks of celery | 1 yellow pepper | 1 red pepper | 2 Italian green peppers | fresh herbs | olive oil | salt | Pepper.
How to Do Them Step by Step
- Peel the onions and dice them very finely.
- Scrape the carrots, cut them, first into fine julienne strips, and then chop them into tiny cubes.
- Also, chop some leaves of the herbs.
- Clean the peppers and celery sticks and cut them just like the carrots.
- Cook the quinoa over medium heat and covered for 20 minutes; Check that it is not hard, and if so, cook for a few more minutes.
- Move it to a colander and let the cooking water drain well.
- Transfer the quinoa to a salad bowl, add the carrot, peppers, onion, and celery, and add Salt and Pepper.
- Water with a drizzle of oil, sprinkle with herbs and stir carefully, serves right away.
- Before cooking the quinoa, wash it and let it drain.
- This will prevent it from having a somewhat bitter taste.
6. Pasta Salads With Feta Cheese
20 minutes | 4 people | Easy
Ingredients
200 g of pasta spirals | 100 g of cherry tomatoes | 1 red onion | ½ cucumber | 100 g of feta cheese | 50 g of black olives | ½ zucchini | 2 sprigs of parsley | 10 ml of sherry vinegar | olive oil | salt | Pepper.
How to Do Them Step by Step
- Cook the pasta in many of salted water until al dente. Drain the spirals and cool them with cold water.
- Squash the zucchini, cut it in half lengthwise, and then into not very thin slices. Blanch them in water for a minute and drain.
- Drain the olives; Julienne the onion, dice the feta cheese, the tomatoes in half, and the cucumber, just like the zucchini.
- Chop the parsley and, in a small bowl, whisk the vinegar with 30 ml of oil.
- Arrange the prepared vegetables, cheese cubes, and pasta in a large bowl and season with Salt and Pepper.
- Drizzle with the vinaigrette and sprinkle with the parsley. Stir and serve.
- Let it rest for a while, covered in the fridge, so that the flavors mix.
7. Green Salads With Egg
15 minutes | 4 people | Easy
Ingredients
1 lettuce | 1 green pepper | 1 red pepper | 2 spring onions | 4 tomatoes | 4 eggs | 4 radishes | 100 g of green olives | 1 cup of mayonnaise | 2 tablespoons ketchup | 1 orange | salt.
How to Do Them Step by Step
- Put water in a saucepan to fever, and when it starts to boil, add a pinch of salt and cook the eggs in it for 10 minutes.
- Take them out and run them through the stream of cold water and let them warm up. Peel them and reserve.
- Wash the lettuce, cut it into pieces, remove the seeds from the peppers, cut them into slices; julienne the onions, the radishes into slices, and the hard-boiled eggs in quarters; and chop the tomatoes too.
- Mix the mayonnaise (here are all the secrets to make it at home and not cut it) with the ketchup and the squeezed orange juice.
- Put the lettuce in a salad bowl and add the peppers, onion, radishes, eggs, olives, and tomatoes.
- Garnish with a little of the pink sauce and serve the rest separately.
8. Asparagus Salads With Cottage Cheese and Walnuts
20 minutes | 4 people | Easy
Ingredients
2 bunches of green asparagus | 30 g of peeled walnuts | 150 g of cherry tomatoes | 100 g of cottage cheese | 30 g of roasted corn | 20 g of peeled sunflower seeds | 2 tablespoons vinegar | 4 tablespoons of olive oil | salt | Pepper.
How to Do Them Step by Step
- Clean the asparagus, removing the most challenging part of the stem, and cut them into pieces of the same size.
- Prepare them in salted water until tender but whole. Remove them and immerse them for a few moments in ice water to stop cooking and drain them.
- Cut the walnuts into small pieces and the tomatoes in half.
- Put the vinegar in a bowl. Add a pinch of salt and a bit of Pepper, and pour in the oil, little by little, continuing to beat with a fork, until it emulsifies.
- Distribute the asparagus into 4 bowls; Add the tomatoes, corn, seeds, walnuts, and cottage cheese.
- Dress the salad with the vinaigrette and blend.
- You can also put other nuts and when it’s time, strawberries instead of tomatoes.
9. Green Bean Salads With Foie
30 minutes | 4 people | Easy
Ingredients
500 g of green beans | 30 g pine nuts | 20 g of raisins | 400 g of foie | balsamic vinegar.
How to Do Them Step by Step
- Put the foie in the freezer a minimum of 2 hours before starting to prepare the salad.
- Please put a saucepan with plenty of water and salt; trim the beans, and wash them.
- When the water comes to a boil, add the beans and cook for about 20 minutes or until the beans are al dente.
- Drain them and put them in a bowl with ice water for a few minutes. This cuts the cooking time, and the beans keep a deep green color.
- Drain the beans well and in a bowl, mix them with the pine nuts and raisins.
- Water them with a splash of balsamic vinegar and stir carefully.
- Divide the beans into four plates, top with the grated foie gras on a coarse grater and serve quickly.
- Although it is easy to grate the foie as it is frozen, hurry up because it takes heat very quickly.
10. Salad With Ham, Poached Egg, and Croutons
20 minutes | 4 people | Easy
Ingredients
1 bag of baby sprout salad | 4 eggs | 1 spring onion | 4 slices of sliced bread | 50 g of cooked ham | 2 tablespoons vinegar | 5 tablespoons olive oil | salt | Pepper.
How to Do Them Step by Step
- Split an egg into a cup and carefully drop it into a saucepan with boiling salted water and a tablespoon of vinegar.
- Cook for 3 minutes, collecting the white with a slotted spoon so that the yolk is covered. Drain it, reserve it on a plate and prepare the remaining eggs in the same way.
- Clean, wash and chop the chives; Mix it with 4 tablespoons of oil, the rest of the vinegar, Salt, and Pepper and reserve the vinaigrette.
- Slit the bread into small cubes and brown them in a pan with the remaining oil.
- Wash and drain the sprouts; Distribute them on plates and arrange the eggs on them.
- Dress everything with the vinaigrette, add the ham cut into strips and the bread cubes, and serve immediately.
- If you want a lighter version, instead of frying, toast the bread in the toaster or the oven without any oil.
11. Oatmeal and Lentil Salads
20 minutes | 4 people | Easy
Ingredients
90 g of whole oats | 250 g of cooked lentils | 2 garlic | 80 g of mixed greens | ½ red pepper | ½ chives | 50 g of cooked green beans | 1 tablespoon of soy sauce | 1 tablespoon of sherry vinegar | 6 tablespoons of olive oil | Salt.
How to Do Them Step by Step
- Soak the oatmeal the night before and drain it the next day.
- Chop the garlic and saute it with the oatmeal and two tablespoons of oil for 7 to 8 minutes.
- Add twice the water and Salt; Cook for 45 minutes, and, once the oatmeal is cooked, let it cool.
- Arrange the green salad leaves in a bowl.
- Dice the red pepper and chives and mix with the oatmeal and lentils.
- Spread the mixture over the green leaves.
- Cut the green beans into thin strips and place them on top of the salad for decoration.
- Dress with the soy sauce, vinegar, and the rest of the oil. Serve right away.
- These salads go very well with wild asparagus; add or serve on the side.
