As promised, I’ll tell you about some more wonderful salads. You can eat these salads for dinner without worrying about your sleep at all. After all, he will be strong and healthy after such a dinner.
A light salad for dinner is one of those dishes that simultaneously satisfies the feeling of hunger, while at the same time, extraordinary lightness and harmony are felt throughout the body.
I hope, dear readers, you will like my new culinary article.
So, please meet recipes for light salads for dinner.
- Beetroot salad
- Salad with seaweed
- Zucchini salad
- Chicken salad
- Salad with shrimp and oregano
- Light dinner salad with fennel
- Cauliflower salad
- Salad with sun-dried tomatoes
- Pink salmon salad
- Salad with rice
- Carrot and cabbage salad
- Evening salad with potatoes
- Radish salad
- Avocado salad
Beetroot salad
Ingredients:
- pink salmon fish fillet – 0.5 kg
- beetroot – 1 pc.
- ripe Antonovka apples – 2-3 pcs.
- sour cucumbers – 2 pcs.
- mayonnaise sauce – 0.5 cups
- salt - a pinch
- dill – 20 g
- green onions – 20 g
First you need to prepare the fish - boil it, add a little salt to the water, then cut it into small pieces and put it in a salad bowl.
Boil the beets in a saucepan; when ready, drain the water and peel the beets. Cut the peeled beets into cubes, and sour cucumbers into circles or semi-circles.
Apples must be peeled, cored, and the pulp grated on a large-mesh grater. Mix everything in a plate with pink salmon. Then add a little salt, finely chopped dill and green onions, and pour over mayonnaise sauce.
Salad with seaweed
Ingredients:
- fresh white cabbage – 300 g
- sweet bell pepper – 1 pc.
- green cucumber – 2-3 pcs.
- pickled seaweed – 150 g
- parsley and dill – 30 g
- salt - a pinch
- mayonnaise – 200 g
The cabbage should first be chopped into thin strips, salted and ground so that it releases more juice and softens. The cucumbers must be washed and cut into cubes, and then placed on a plate with cabbage. Wash the sweet pepper, remove the seeds and cut into small pieces, then add to all the other salad ingredients.
Strain the seaweed to remove excess liquid, cut into small pieces and add to the salad. Season all prepared ingredients with salt and mayonnaise. Mix carefully and can be consumed immediately.
Light salad with chicken breast and yogurt
The salad according to this recipe has a slight sourness and is pleasantly refreshing in the evening after a hot summer day.
Ingredients:
- Chicken breast – ½ pc.
- Finely chopped dill - tablespoon
- Celery – 4 stalks
- Garlic – 1 clove
- Green apple “Simirenka” variety – 1 pc.
- Thermostatic yogurt "Activia" -3-4 tablespoons
- Cucumber 3/4 pcs.
Preparation:
Chicken breast is boiled and finely chopped
Celery and apple are cut into small pieces, the garlic is pressed through a press, combined with chicken breast and other ingredients, seasoned with yogurt and mixed.
Zucchini salad
Ingredients:
- zucchini – 2 pcs.
- sweet pepper – 1 pc.
- onion – 0.75 pcs.
- garlic – 2 cloves
- fine salt - 1-2 pinches
- granulated sugar – 1 tbsp.
- ground black pepper – 1 pinch
- table vinegar - 1 tbsp.
It is best to take the zucchini in this salad young and cut it in any way and shape. Peel the onion and cut into half rings. Wash, peel and cut the pepper into small strips.
Mix everything in a bowl, add chopped garlic, granulated sugar, salt, ground pepper and vinegar, then stir and let it brew a little. Before you try this salad, it is better to stir it again.
Chicken salad
Ingredients:
- boiled chicken meat – 400 g
- pickled cucumbers – 4-5 pcs.
- pickled onions – 2.5 tbsp.
- low-calorie mayonnaise - to taste
- iodized salt
- spices - a little
Chicken meat must first be boiled in a pan of salted water. Then strain and cut into small cubes. Remove the cucumbers from the jar and also cut into cubes. Cut the onion into cubes and marinate in vinegar diluted with water, let stand for a few minutes, strain and add to the rest of the salad ingredients. Mix everything, add salt, spices and season with mayonnaise. Gently mix the prepared low-calorie salad.
Spring Chicken Salad: The perfect light dinner!
Ingredients:
- Boiled chicken breast – 200 g
- Radish – 200 g
- Cucumbers – 2 pcs.
- Lettuce leaves – 100 g
- Eggs – 3 pcs.
- Low-fat sour cream – 3 tbsp. l
- Canned green peas – 150 g
Preparation:
- Cut the cucumber and radish into small pieces.
- Cut the boiled chicken breast into small pieces.
- Add chopped boiled eggs to the chicken
- Add canned green peas.
- Mix all the ingredients of the spring salad and season with sour cream.
Salad with shrimp and oregano
Ingredients:
- ground oregano – 1 tsp.
- chopped garlic – 1 tsp.
- onion – 2 pcs.
- sweet pepper – 2 pcs.
- sunflower (olive) oil – 2-3 tbsp.
- shrimp – 320 g
- salt, ground black pepper - a little
The shrimp should first be boiled in a pan of salted water, peeled and mixed with chopped garlic and oregano. Add salt, ground pepper and some olive oil to all this, mix and leave to brew for a while. Peel the onion and cut into half rings.
Wash the sweet pepper, peel it, remove the seeds and cut it into small strips. Then place them on a container from the steamer, grease with olive oil, place shrimp on top and let cook for a couple of minutes 20. When you serve the finished dish, pour olive oil on top.
Light salad with shrimp
Another dinner option for lovers of tasty, healthy and light dishes. This salad is prepared very quickly. You will need about 300 grams of shrimp, two bell peppers and two onions. Also prepare ground oregano, minced garlic, ground black pepper and a couple of tablespoons of olive oil.
The salad is very easy to prepare:
- boil the shrimp and peel them;
- mix in a salad bowl with oregano and garlic, add salt and pepper;
- add a tablespoon of oil and mix;
- let the salad brew a little;
- Wash the onion, peel and cut into half rings;
- Wash and peel the sweet pepper, remove the seeds and cut into strips;
- Place onions and peppers in a steamer, brush with oil, and place shrimp seasoned with garlic and oregano on top;
- Steam the dish for 20 minutes and drizzle with the remaining olive oil before serving.
Light dinner salad with fennel
Ingredients:
- tangerine zest – 1 tsp.
- shallots – 1 pc.
- fennel – 2 pcs.
- red apples – 2-3 pcs.
- black pepper - a pinch
- lettuce leaves – 450 g
- lime – 1 pc.
- white wine vinegar – 1-2 tbsp.
- salt - a little
- cold pressed olive oil – 2 tbsp.
Cut the fennel pulp into half rings. The apples do not need to be peeled, just cored and then cut into thin slices. Sprinkle lime juice on top of the sliced apples. Chop the fennel greens with a knife and finely chop the onion.
To prepare the dressing for this salad, you need to whisk olive oil, wine vinegar, tangerine zest, lime zest and chopped shallots. You also need to add salt and pepper to the dressing.
Prepare plates on which you will place the finished salad. Place washed and dried lettuce leaves on plates and top with fennel and apples. Pour the prepared dressing over everything and sprinkle with fennel greens.
Light cucumber salad for dinner
This salad can be prepared at any time of the year, but it is especially tasty from early cucumbers.
Ingredients:
- Low-fat sour cream – 2 tablespoons
- Hard-boiled chicken eggs – 2 pcs.
- Salt, pepper - according to preference
- Cucumbers – 4 pcs.
Preparation:
Cucumbers and boiled eggs are cut into halves of circles. Add salt and mix with sour cream.
The salad can be served.
Cauliflower salad
Ingredients:
- head of cauliflower – 1 pc.
- black pitted olives – 15 pcs.
- capers – 2 tsp.
- pickled anchovies (fillet) – 8 pcs.
- celery stalks – 3 pcs.
- ground red pepper, a little salt
- olive oil – 4.5 tbsp.
You need to take a small head of cauliflower, peel it from the outer leaves, cut out the tough stem, and divide the head into inflorescences. Cook the inflorescences in salted boiling water for 5 minutes, then strain through a colander and place on a salad plate.
Open the jar of olives, drain the marinade and finely chop the olives, and then put them on a plate with the cabbage. Anchovies also need to be cut into small pieces. Celery needs to be chopped coarsely and also mixed with the rest of the ingredients. Next you need to add capers, hot pepper and salt, then pour in olive oil and mix gently.
Before you try the salad, put it in the refrigerator for a few minutes.
Salad with arugula and shrimp
- Cooking time: 30 minutes.
- Difficulty level: easy.
- Number of servings: 3.
- Weight of 1 serving: 230 g.
- Calorie content of 1 serving: 296.9 kcal (proteins - 24.1 g; fats - 20.8 g; carbohydrates - 3.5 g).
- Calorie content per 100 g: 128.4 kcal (BJU: 10.4; 9; 1.5);
- Purpose: dinner.
Photo: subscribe.ru
Arugula, having a unique taste and pleasant aroma, contains various vitamins (A, B1, B2, B9, H, C and PP) and goes well with tender shrimp meat, rich in easily digestible protein. I propose to combine these 2 components in an original and delicious salad.
List of ingredients:
- shrimp (unpeeled) – 1 kg;
- arugula – 150 g;
- cherry tomatoes – 150 g;
- hard cheese – 50 g;
- garlic – 1 clove;
- balsamic vinegar - ½ tbsp. l.;
- unrefined olive oil – 2 tbsp. l.;
- salt, pepper - to taste.
How I cook:
- Place the shrimp in a pan of boiling, slightly salted water for 2-3 minutes. After this, I wash them, cool them, and then carefully remove the heads and shells.
- I randomly tear the arugula with my hands.
- I cut cherry tomatoes into halves or quarters depending on their size.
- Grate the cheese and garlic on a fine grater.
- I put all the ingredients in a salad bowl, add a little pepper and salt, pour over a dressing made from olive oil and balsamic vinegar, and mix gently.
The result is a delicious low-calorie salad, which is also suitable for a small family celebration.
Print Pin Recipe
Salad with sun-dried tomatoes
Ingredients:
- sun-dried tomatoes – 8 pcs.
- fruit vinegar - to taste
- freshly squeezed lemon juice – 0.5 pcs.
- ground black pepper - a little
- lettuce leaves – 2 bunches
- radishes – 10 pcs.
- fresh tomatoes – 4 pcs.
- salt - a pinch
The radishes should be washed and cut into slices. Cut the sun-dried tomatoes into thin strips. Fresh tomatoes are best cut into slices. Wash the lettuce leaves, dry them and tear them into large pieces with your hands.
Mix everything in a salad bowl, add salt and pepper, sprinkle with lemon juice, vinegar and mix gently.
Vitamin salad with rice
Rice and fresh herbs are the perfect combination! Boil the rice until cooked, and while it is cooking, chop fresh herbs (spinach, parsley, green onions), chop celery. Combine all ingredients in a deep bowl, add canned green peas, salt, pepper and season with olive oil and lemon juice. When serving, garnish the salad with half a boiled egg and enjoy!
Detailed recipe for making vitamin salad with rice >>>
Pink salmon salad
Ingredients:
- pink salmon – 0.5 kg
- young potatoes – 3 pcs.
- bell pepper – 2 pcs.
- green onions – 50 g
- green cilantro – 20g
- salt - a pinch
- ground black pepper - a little
- chicken egg – 1 pc.
- mayonnaise – 50 g
- lemon juice – 1 tbsp.
- sunflower oil – 4.5 tbsp.
Pink salmon should be boiled and then divided into small pieces or finely chopped. After this, you need to pour a little lemon juice on it.
It is better to boil the potatoes with the skins on; when ready, peel and cut into cubes. Peel the bell pepper from the seeds and cut into thin strips. Next you need to finely chop the green onions. Wash the lettuce leaves, dry them and tear them into pieces. Hard-boil a chicken egg, peel and cut into strips.
All salad components must be mixed, sprinkled with salt, ground pepper and a small amount of mayonnaise. Mix everything carefully and garnish with fresh cilantro, which is finely chopped. You can also find another pink salmon salad on Yulia’s website.
Salad with rice
Ingredients:
- rice – 1 cup
- pickled pink salmon – 1 jar
- green onions – 100 g
- fresh cucumbers – 2 pcs.
- light mayonnaise – 100 g
- salt, ground black pepper - a pinch
Rice must be boiled in salted water, then rinsed and left to cool. Wash fresh cucumbers and cut into small cubes. Finely chop the green onions.
You also need to add the liquid from the canned fish to the rice, so there is no need to pour out this liquid, thus you will need less mayonnaise. You also need to add onions and cucumbers to this rice, and then mix gently.
Next you should do the fish. Remove rough bones from pink salmon and mash the fish with a fork. Add pink salmon to all other salad components.
Season the finished salad with salt, pepper and a small amount of mayonnaise. After this, put it in a cool place for a while.
Quinoa, fennel and pomegranate salad
If you want to treat yourself to something tasty and unusual, then this recipe is for you! Cut the fennel into slices and fry in a frying pan with salt, sugar and cumin, as well as lemon juice. Mix quinoa with fennel, salt and pepper the salad and add fresh herbs and pomegranate seeds. Bon appetit!
Photo recipe for preparing salad with quinoa, fennel and pomegranate >>>
Carrot and cabbage salad
Ingredients:
- sauerkraut – 400 g
- bulbs – 2 pcs.
- carrots – 2 pcs.
- apples – 2 pcs.
- ripe orange – 1 pc.
- pineapple – 4 cups
- raisins – 100 g
- lemons – 2 pcs.
- granulated sugar – 4 tbsp.
- parsley – 30 g
The cabbage needs to be removed from the jar and squeezed well; if it is too sour, then rinse a little under running water. Then chop it very finely. Peel the onions and finely chop them. Peel the carrots with a knife and grate them on a large-mesh grater. Remove the apples from their peel and seeds, and cut the pulp into strips or grate.
Remove zest and membranes from the orange, and finely chop the pulp or separate it with your hands. Cut the pineapple rings into small pieces.
Mix everything in one bowl and add finely chopped raisins. This salad needs to be seasoned with lemon and pineapple juice. Gently mix the prepared salad and set aside to cool. Then garnish with finely chopped parsley. The result is a wonderful vitamin salad with fruits and vegetables.
Evening salad with potatoes
Ingredients:
- potatoes – 4-5 pcs.
- carrots – 2 pcs.
- green onions – 60 g
- sauerkraut – 300 g
- sour cucumbers – 5 pcs.
- small beets - 2 pcs.
- green peas – 100 g
- vegetable oil – 70 g
- salt, ground black pepper - a little
- dill – 30 g
Potatoes, beets and carrots must be boiled in their skins, only in a separate bowl. Once they have cooled, peel them and cut them into cubes. You can grate the beets if you prefer. Finely chop the green onions and cut the sour cucumbers into cubes. You can take canned green peas, just drain the liquid from them. Mix everything in a container, sprinkle with salt, freshly ground pepper and sprinkle with vegetable oil. It is better to take unrefined oil for such a salad. You need to decorate this salad with finely chopped dill on top.
Potato salad for dinner
This salad will be a great dish for dinner regardless of the time of year . The ingredients for preparing it are:
- four potatoes;
- two carrots;
- some green onions;
- 300 g sauerkraut;
- five sour cucumbers;
- two beets;
- 100 g green peas;
- vegetable oil;
- dill;
- salt, black pepper.
Boil beets, potatoes and carrots in their skins. Allow them to cool after cooking, then peel the vegetables and cut them into cubes. If desired, the beets can be grated . Finely chop the green onions and cut the cucumbers into cubes. Liquid from canned green peas is first drained.
Mix all the ingredients in a container, add salt and pepper, sprinkle with oil, preferably unrefined. At the end, the dish is sprinkled with finely chopped dill.
Radish salad
Ingredients:
- fresh radish – 300 g
- sunflower oil – 60 g
- dill – 30 g
- ground black pepper, salt - a pinch
- vinegar - to taste
The radishes need to be washed, dried and cut into very thin slices, then salt and pepper them. After this, you need to knead it thoroughly to release some juice.
Next you need to sprinkle the radishes with finely chopped dill and pour in vinegar and vegetable oil. This low-calorie salad is ready!
