In anticipation of the holidays, each housewife, dreaming of surprising with something new, original, begins an active search for new recipes. I wish it was not like everyone else's, but better, tastier, more beautiful.

But, as you know, the new is the well-forgotten old. Vegetables are especially popular during feasts, because there is usually a lot of food on holidays, you want to taste all the dishes, while maintaining your health - not every stomach can withstand a large amount of heavy food.

Here are some options for summer ease.

Black Prince salad

This salad has oriental roots and is prince black not only because the salad contains eggplant.

• Round eggplant - 1 medium size;
• sweet pepper - 1 medium size;
• tomato - 3 medium sizes;
• garlic - 2 cloves;
• onion - 1 medium size;
• parsley;
• Dill;
• basil;
• sunflower oil;
• apple cider vinegar;
• soy sauce.

First, let's prepare the eggplant: you need to take one eggplant and bake it in the oven until a crust appears.

Take out, cool and peel.

Finely chop the pulp.

Add finely chopped or crushed garlic, soy sauce, garlic, vegetable oil to the eggplant mass.

Cut the tomatoes into slices without removing the seeds.

Chop the onion into thin half rings and add apple cider vinegar to remove the bitterness. Cut the sweet bell pepper into thin strips.

Finely chop the dill, parsley and basil.

It goes well with meat, poultry, kebabs and vodka!

Put tomatoes, peppers and onions in a deep dish, pour over the eggplant dressing and sprinkle with chopped herbs. You don't need to salt the salad, as the soy sauce is salty.

Serve the salad immediately, otherwise the tomatoes will let in a lot of juice, and the salad will become a cold soup, which is also, in principle, not bad. This summer salad turns out to be bright, with a mild spicy basil flavor and garlic aroma.

Sea Breeze Salad

The next salad is a good alternative to the traditional herring under a fur coat, but much healthier and less nutritious.

• Seaweed - 1 pack of dried or 1 can of canned;
• beets - 1 medium size;
• salted herring - 1 small fish;
• blue or red onion - 1 head;
• mayonnaise - about 2 tablespoons;
• coriander;
• Dill.

Boil the beets or cook in the microwave - put in a bag without tying and cook at full power for about 15 minutes, depending on the size, let cool, peel and rub on a special grater with long strips.

Serve well with potato dishes.

Drain all the liquid from the seaweed, you will not need it (you can use dried seaweed after boiling it).

Cut the onion into thin half rings. Peel the herring from skin and bones and cut into strips as thin as possible.

Mix all ingredients, sprinkle with dill and dry coriander. Add mayonnaise. You do not need to salt.

These ingredients will make the original ones.

Greek salad

The classic combination of cheese and tomato in this salad is given a novelty by the Adyghe cheese, which has a curd structure and a salty taste.

• Tomato - 2 medium sizes;
• sweet bell pepper - 1 large;
• cucumber - 1 medium size;
• bow - 1 medium head;
• lettuce leaves - a bunch;
• Adyghe cheese, or similar to it - 150 gr;
• olives (olives) - 10 pieces;
• parsley, cilantro;
• olive oil;
• soy sauce.

Remove the core from the tomatoes, you don't need it, you can use it to make a sauce for another dish. Cut vegetables into equal cubes.

Salad "Stozhok"

An original and very easy to prepare salad, guests cannot recognize potatoes in it for a long time - the taste is so unusual.

• Potatoes - 2 medium sizes;
• dried wood mushrooms - 1 briquette;
• vegetable oil;
• soy sauce;
• Dill.

Peel the potatoes, grate them raw on a coarse grater. Boil water in a saucepan.

Put the grated potatoes in a small colander and dip in boiling water. Cook for about 3 minutes, remove and rinse with cold water.

Pour boiling water over the mushrooms, let them swell and straighten. Cut the mushrooms into small curls.

Cut the sausage into thin strips. Mix the ingredients, put on a plate in the form of a stack, sprinkle generously with soy sauce and pour with oil, chop the dill on top. Meat salads are irreplaceable for.

Crunchy salad

Almost everyone loves crunching cabbage, but cabbage alone is boring, but with an apple and a red berry, it's just a storehouse of vitamins and a sea of ​​positive emotions.

• Cabbage;
• Apple;
• cranberries or lingonberries;
• lemon;
• sugar and salt;
• vegetable oil.

Chop the cabbage into very thin strips. Sprinkle it with sugar and salt and mash it well with your hands until the juice appears.

The salad is crispy, juicy and beautiful. Suitable for potato dishes, meat, fish and spirits.

Drizzle with juice squeezed from one lemon. Stir and taste - cabbage should be slightly salty and sweet and sour in taste.

Add the thinly sliced ​​green apple and pour the olive oil over the salad. Place the berries on top.

"Merry Chicken" salad

The salad is easy to prepare, light, very popular with women; it has a spicy, slightly pungent buttery flavor with sour notes.

• Fillet of chicken breasts - 2 small or 1 large;
• green or red salad - 1 bunch;
• round radish - 6 pieces;
• crackers - 1 sachet;
• garlic - 1 medium clove;
• Dill;
• parsley;
• green onion;
• unrefined sunflower oil;
• mayonnaise;
• soy sauce;
• Apple vinegar.

Boil the fillets or cook in the microwave: put in a bag and cook at full power for 3 - 5 minutes. Cut the radish into slices, fillet into cubes. Chop the garlic finely.

Combine radish, chicken, garlic, croutons and chopped greens. Tear lettuce leaves into pieces of arbitrary size and shape with your hands.

It goes well with white wines, but can be served with any other drink.

Mix equal proportions of mayonnaise, soy sauce and sunflower oil and add a little apple cider vinegar.

Put lettuce leaves on a flat dish, on them the rest of the salad, pour over the dressing, even drops over the entire area of ​​the salad. Stir the salad after serving.

Rainbow Mood salad

This salad turns out to be very beautiful, bright, and is liked by women and children.

• Cucumber - 1 medium size;
• tomato - 2 large;
• pepper - yellow, red, green - half by half;
• green apple - half;
• purple cabbage - one quarter fork, or half if small;
• carrots - 1 medium size;
• Dill;
• feathers of a batun or any other bow - 1 small bunch;
• Dill;
• olive oil.

Chop the cucumber, pepper, cabbage into thinner strips. Chop the apple and carrots on a coarse grater.

Finely chop the green onion and dill. Cut the tomato into slices.

The salad goes well with any meat and fish dishes.

Put the salad on a plate with a slide, lightly sprinkle with fine salt. Sprinkle with oil on top.

Spicy Cucumber Salad

You need to be more careful with this salad: it suits those who like it sharper.

• Cucumber - 5 pieces of small size;
• garlic - 1 large head;
• fine salt;
• ground black pepper - half a pack;
• mustard seed;
• sunflower oil;
• apple cider vinegar.

Cut the cucumbers lengthwise into 4 pieces and then across. Chop the garlic finely.

Put the cucumbers in a deep bowl, salt, add garlic, pepper and mustard seed, vinegar and sunflower oil.

The salad turns out to be spicy, but not hot. It goes very well with young potatoes, meat, fish and spirits.

Leave for an hour and a half in a cold place, then stir and serve, pouring over the released juice.

Happy Chinese salad

The pungency of this salad should be slightly noticeable, so in no case should you overdo it with a spicy seasoning: after standing, the salad will soak and become even more spicy and salty.

• Starch noodles - 0.5 pack;
• cucumber - 2 medium sizes;
• onion - 1 large head;
• carrots - 1 small;
• raw smoked sausage - 150 grams;
• vegetable oil;
• soy sauce;
• Weijing seasoning;
• seasoning "Malasyan".

Boil the noodles without undoing. Rinse with cold water in a colander, let the water drain well. Remove the strings and cut the noodles into about 5-7 cm long pieces.

This is a variation of the Chinese Haihe salad. The salad has a bright, pungent taste. It goes well with neutral dishes of rice, potatoes.

Chop the cucumber and carrots into thin long strips lengthwise or grate them on a special grater.

Cut the sausage into long thin noodles.

Chop the onion into thin half rings.

Mix all the ingredients, add seasonings, soy sauce, vegetable oil.

Put the salad on a large flat dish.

Seasoning "Weijing" - white crystals, consisting of monosodium glutamate. Seasoning "Malasyan" - orange hot seasoning. They are sold in small sachets, the packaging depicts a Chinese chef. Starch noodles are white, thin, long starch-based noodles sold in packets, usually 2 bunches, tied with strings. You do not need to cook it - just pour boiling water over it and wait for softening.

Tsukesha salad

Raw zucchini is very rarely used, but in vain - this vegetable is rich in vitamins, nutritious and tasty if cooked correctly.

• Zucchini - 1 small size;
• onion - 1 head;
• parsley;
• garlic - 2 small cloves;
• Dill;
• table vinegar;
• sunflower oil;
• salt.

Fresh, small young zucchini, without seeds, together with the peel, cut into very thin plates, then into strips 2-3 cm wide.

Chop the onion in half rings. Finely chop the dill and parsley. Finely chop the garlic.

The salad is very light, goes well with boiled new potatoes and meat dishes, good quality, for strong drinks.

Mix vegetables, salt, add vinegar and sprinkle with vegetable oil.

All the presented salads are easy to prepare, do not contain expensive and rare ingredients and therefore are suitable not only for holidays, but also on ordinary days, and on holidays they will help to save precious time and, importantly, the family budget.

After many days of cold winter, everyone needs to nourish their body with vitamins. In the coming spring and summer, you need to immerse yourself in full strength and with perfect dedication. To do this, you need to relax not only with your soul, but also gain physical strength. This applies not only to a particular person personally, but also to all members of his family.

It is very important to please yourself and all your loved ones with healthy, tasty, summer dishes, preferably salads

Summer is the time when nature generously shares its wealth of fruits, vegetables and greens with people. All this can be plucked from the garden or bought on the market in the freshest form. With the help of different summer salads, you can both nourish your body with useful substances after the cold weather, and provide yourself with them for future use for the coming winter.

Vegetables and fruits will become faithful helpers in achieving such goals. In summer, they not only nourish and give strength, but also provide a certain cooling effect. Fresh light foods are very rich in water, minerals, vitamins, that is, everything that a person loses on hot summer days.

In summer, there is absolutely no desire to eat something heavy and fatty, that is, you do not want to eat fried meat and even fish at all. Summer light salads meet all the needs associated with the desire to consume something nutritious, yet tasty and light at the same time. Fresh vegetable salads are not only very light, but also have an ideal taste, more importantly, such dishes are perfectly digestible.

Benefits of Summer Light Salads

The main advantage of light summer salads is that you can eat them in absolutely unlimited quantities, that is, for breakfast, lunch, and also for dinner. In this case, you do not have to fear that a couple of kilograms will be added to the total weight. For those who care about their figure, as well as for those who wish to lose weight, this is the ideal diet. You can eat salads for a long time and feel lightness, comfort and a significant improvement in overall well-being.

Another important benefit is that light salads can be used as a main course, as well as as an addition to a more serious dish. This allows you to diversify the daily menu as much as possible, you can experiment and come up with and look for something new.

In this article, the simplest and lightest salads are presented to the attention, but it should be noted right away that this is only a fraction of all the proposed variety that only exists. Even this minimum is quite enough to make the menu varied, bring great pleasure to loved ones, and also get great benefits and pleasure.

Light salad with radishes

This is one of the simplest and healthiest salads that can be prepared in a few minutes.

• 300 grams of radish;
• 4 pre-cooked eggs;
• 100 grams of fresh green onions;
• 30 grams of dill and the same amount of parsley;
• sour cream or other light sauce for dressing.

Eggs need to be cut into relatively small pieces, radish in circles, greens are chopped very finely. All ingredients are thoroughly mixed, sauce and salt are added according to taste preferences.

Colored salad

This salad is similar to the one shown above, just a little more cabbage is added, and oil is used as a dressing.

• 400 grams of cauliflower;
• 350 grams of fresh radish;
• 1 small lemon;
• 50 g of vegetable, preferably olive oil;
• 40 grams of various greens and green onions;
• for taste sugar, salt, pepper.

The radish should be cut into wedges. The cabbage is divided into separate inflorescences, boiled in slightly salted water and cooled. After that, everything is thoroughly mixed and laid out in a prepared salad bowl. The mixture is seasoned with oil with spices and finely chopped herbs.

Salad Dressy

This is a favorite salad of many, which is made from fresh cucumbers and eggs. The dish is very tasty, and if you wish, it can be decorated and served when meeting guests, as it looks very attractive.

• 300 grams of fresh cucumber;
• 3 boiled eggs;
• 1 spoonful of lemon juice;
• 3 tablespoons of light, non-fatty sour cream, herbs and
  salt.

For cooking, it is necessary to cut the cucumbers into strips, approximately also cut the white of the eggs, and it is better to finely chop the yolk together with the herbs. The components are thoroughly mixed, everything is seasoned with lemon juice and sour cream. To give the dish a solemn look, you need to decorate it a little with finely chopped greens and one yolk.

The salad will look perfect laid out in a slide. It is worth making a rim from the greens along the edge, and grate the yolk in the very middle.

Freshness salad

This is one of the freshest salads, which gives the perfect refreshing effect, has a sweet and sour taste. Ideal with dishes such as boiled potatoes, fish, meat, as well as just bread.

To prepare a salad, you will need to take one fruit of a radish, apple, cucumber, carrot, onion. A spoonful of herbs, a clove of garlic, a spoonful of oil and vinegar are used as a dressing. Salt and sugar are added to taste.

All vegetables are washed, peeled and rubbed on coarse graters. Cut the onion into thin strips, pour over the cooked vinegar and let it brew a little before adding. Garlic and greens are finely chopped, and then all the ingredients are transferred to a salad bowl and seasoned with oil and seasonings.

Celery salad

Celery is rich in various vitamins, minerals, proteins and acids. This plant is able to effectively slow down various aging processes, has a positive effect on digestion, soothes the nerves, cleanses the body of harmful toxins, and also ideally affects the skin. Celery salads are always delicious and healthy.

The product goes well with fresh cucumbers and herbs. You can experiment with celery as much as you like, add it to a variety of dishes and at the same time be sure that the product will not spoil the taste of the salad, moreover, it will make them tastier and healthier.

• 150 grams of celery;
• 2 small carrots;
• 1 apple, preferably green, with a slight sourness;
• 3 tablespoons of not very fatty sour cream;
• 1.5 tablespoons lemon juice and salt

The celery root is thoroughly peeled, then rubbed on a grater along with carrots and apples. Everything is mixed, sour cream, lemon and salt are added.

Fresh cabbage salad

Cabbage is the dream of every person who wants to lose weight and feel very good. This product contains tartonic acid in its composition, which effectively prevents the formation of fats from carbohydrates. Salads made from fresh cabbage are very healthy and tasty, they must be on the table.

• 1 small head of cabbage;
• 1 carrot;
• celery - amount to taste;
• 1 cucumber, you can also add bell pepper;
• 2 cloves of garlic;
• as a dressing - olive oil and salt.

Carrots should be grated on a coarse grater, cabbage, celery, garlic and herbs, chop. The mass is filled with oil, and it is better if it is fragrant vegetable and olive, with a small addition of lemon juice.

Salad "Health"

This is one of the healthiest salads and is easy and simple to make in the summer.

• ¼ small from a small head of early cabbage;
• 1 bunch of lettuce
• 1 fresh cucumber, apple, bell pepper, tomato;
• 2 tablespoons of chopped walnuts;
• mustard, oil, pepper are used for dressing,
  salt.

Vegetables are thoroughly washed, peeled and cut into small strips. You can grate the apple and cucumber on a coarse grater, chop the cabbage and then mash it a little with your hands. Everything is mixed and laid out in a salad bowl, then filled with the listed ingredients. Sprinkle everything on top with nuts. Add some basil and garlic to add some flavor to the dish.

Cabbage and prune salad

A healthy salad that has a beneficial effect on digestion and overall health.

• 300 grams of cabbage;
• 1 cup prunes
• 1 carrot;
• sugar, caraway seeds, lemon juice and 2 tablespoons of oil.

To prepare a dish, you need to chop the cabbage, pour over it with a little boiling water and discard it in a colander. Everything fits into a container and sprinkled with salt and sugar. Grated carrots and finely chopped prunes are added. After mixing, add caraway seeds and lemon juice with oil. The taste is simply unreal!

Green beans salad

Green bean salads are very healthy and tasty. It doesn't take long to prepare meals.

• 200 grams of beans;
• 25 grams of cheese, strictly hard varieties;
• 1 spoonful of oil, a little lemon juice and a small amount of herbs.

The beans are cleaned and boiled in slightly salted water. The cheese is cut into very thin slices and added to the beans. The mixture is seasoned with oil and lemon, and sprinkled with herbs on top.

Zucchini salad

Zucchini salads will appeal to everyone, without exception, even the most demanding gourmets.

• 1 zucchini;
• 2-3 cloves of garlic;
• frying oil;
• parsley;
• mayonnaise or sour cream, and salt to taste.

The zucchini are peeled, cut into small pieces and fried in oil. After the product has completely cooled down, add garlic, salt, sour cream and herbs.

Zucchini, if desired, can be replaced with eggplant and get a completely new, very tasty dish

Beetroot and green onion salad

As soon as fresh beets appear, you should definitely make a delicious and healthy salad that is filled with vitamins and is characterized by ideal taste. Beetroot is a product that retains its useful qualities for a long time even after being heat treated. In addition, beets are optimally combined with various products, so you can effectively diversify the menu from them.

• 200 grams of boiled, as well as 100 grams of fresh beets;
• 100 g green onions;
• some vegetable oil, salt and sugar.

Beets are processed on a coarse grater, mixed with the rest of the components and filled with dressing. Beets can be used boiled. The product is cut into strips, young potatoes, previously cooked, are added. Everything is mixed and filled with oil. Also, beets can be made with apples and tomatoes, with radishes and just with herbs. There can be a lot of options, but all types of salads will be very healthy and tasty.

"Polyanka" salad

This is a special light salad that can be prepared not only in summer, but at any time of the year. It can be made very quickly, and the result is a delicious dish.

• 4 boiled young potatoes;
• 2 radishes;
• 3 boiled carrots;
• 2 eggs;
• greens, mayonnaise and a little salt.

All components are rubbed on a coarse grater, except for the radish, from which you need to squeeze the juice and use it for dressing. A salad with a container is laid out in layers, everything is soaked in sour cream or mayonnaise. Moreover, each layer must be salted. The sequence of layers is as follows - potatoes, radishes, carrots and eggs. At the end, everything is sprinkled with herbs, and you can also use mushrooms for decoration.

Summing up

If you have an appetite and at the same time there is a desire to maintain a figure and nourish your body with healthy products, it's time to prepare one of the light salads listed above.

This is an ideal opportunity to replenish your diet with vitamins and minerals, lose weight or maintain the result of losing weight, as well as improve your immunity. Bon appetit with healthy and tasty products!

Look for recipes for delicious summer salads? We have made a special selection of new interesting recipes, so we advise you to familiarize yourself with it as soon as possible.

Delicious summer salads - recipes with photos

You will need:

45 ml dry white wine
- a couple of small tomatoes
- shrimps - 90 g
- a bunch of watercress
- Bulgarian pepper - ¼ pcs.
- a teaspoon of balsamic vinegar
- olive oil
- soy sauce - 2.1 tbsp. spoons
- seasonings

Cooking features:

Boil the shrimps, marinate them in a mixture of balsamic vinegar, soy sauce and wine, let stand for 5 minutes. Blanch the tomatoes, peel them. Grind the Bulgarian pepper. Mix vegetables with shrimps, add lettuce, sprinkle with lemon juice, season.

Summer salad recipes: simple and delicious

Ingredients:

Tofu - 150 g
- half a bunch of lettuce leaves
- pickled salted mushrooms - 190 g
- half a bunch of dill
- green onion - 50 g
- half a bunch of parsley
- olive oil - 3.2 tablespoons
- young garlic - 2 cloves
- sunflower seeds, balsamic vinegar - 2 tbsp. spoons
- black pepper

Cooking steps:

Pick up lettuce leaves with your hands, chop the herbs, stir, transfer to a plate. Combine chopped mushrooms with garlic in a bowl, place on lettuce leaves. Make a sauce with black pepper, balsamic vinegar, butter, and whisk well. Chop the tofu into a medium dice. Spread the tofu on top of the lettuce leaves, drizzle with the prepared sauce and sprinkle with seeds.

Summer salads, simple, delicious: recipes with photos

Recipe with corn and crab sticks

Ingredients:

Canned Corn
- onion
- forks of red cabbage
- light mayonnaise
- ground black pepper

How to cook:

Grate the cabbage. Chop the crab sticks into small cubes. Chop the onion. Drain the liquid from the corn jar, stir, salt, season with mayonnaise sauce.

Recipe for a delicious summer salad for your birthday

You will need:

Bunch of green salad
- a pair of celery sticks
- cucumbers - 245 g
- avocado
- sweet green pepper
- 4 feathers of green onions
- lemon juice - 2.2 tbsp. spoons
- a pinch of sugar
- 125 g olive oil
- garlic clove
- ½ tsp dijon mustard

How to cook:

Rinse the lettuce leaves, dry, tear with your hands. Chop the sweet green pepper into wedges. Chop cucumbers, avocado, onion and celery. Stir the ingredients, season with mustard, olive oil.

The most delicious summer salad recipes

Fruit salad

Required products:

Kiwi
- Apple
- pear
- Orange
- lemon with banana
- cashews - one handful
- natural yogurt - 190 ml
- icing sugar

Cooking features:

Cut the middle out of apples and pears, chop it into cubes. Chop kiwi, orange, banana into small pieces. Fold the fruit into a container, sprinkle with lemon juice, stir. Divide the avocado in half, remove the pit, separate from the peel, cut into slices, grind in a blender. Add yogurt, powder, stir. Arrange in glasses, pour with sauce, garnish with nuts, serve chilled.

Required products:

Chicken egg
- a slice of white bread
- anchovies - 6 pcs.
- lettuce
- soft cheese
- garlic powder
- parmesan - 10 g
- mustard

How to do:

Chop the bread into cubes, fry with a drop of olive oil. Soak the anchovies in water. Combine cheese with mustard, ricotta, dry garlic. Cheese can be replaced with natural yogurt. Transfer to a plate, season with sauce, add boiled egg, anchovies, chopped croutons, sprinkle with grated Parmesan.

Simple light salads are loved by everyone, without exception. This is a great option for the heat. They can be cooked every day. In honor of the holiday, you can include shrimp, cheese, fish, etc. The fruit variations are quite interesting.

Light summer salad is the perfect dish for the hot season. They can be prepared from vegetables, fish, herbs, fruits. The following summer salad recipes are sure to please.

Light summer salad with sheep's cheese and pears.

Ingredients:
- iceberg salad - ½ head of cabbage
- pear - 2 pcs.
- raspberries - ¾ glass
- soft sheep cheese - 100 g
- liquid honey - 1 tbsp. spoon
- a handful of arugula
- salt
- juice of one lemon
- walnuts, olive oil - 2 tbsp. spoons
- mustard - 1 tsp

Preparation:
1. Sort arugula and salad, rinse, tear into small pieces, mix, put in a large cup.
2. Rinse the pears well. If the fruit has a thick skin, remove it. Cut the pears in half, remove the seeds, cut the pulp into thin slices.
3. Sprinkle the pear slices with lemon juice, put them on the salad, sprinkle with walnuts and raspberries.
4. Form cheese into small balls and place on salad.
5. Pound honey with mustard, season, add olive oil, mix well, pour over salad.

Leftover fruit can be prepared.

Light summer salad from green beans.

Ingredients:
- green beans - ½ kg
- radish - 1 bunch
- cottage cheese - 120 g
- any sprouts - ½ pack
- salt
- pepper
- olive oil - 3 tbsp. spoons
- sprigs of oregano

Preparation:
1. Thoroughly peel the beans, boil in salted boiling water, and immerse them in cold water to preserve their color.
2. Rinse the radishes well, remove the leaves, dry, grate with large holes or cut into narrow cubes.
3. Put the boiled and chilled beans in one large plate, put the radishes on top, sprinkle with cottage cheese.
4. Add to pepper and salt, sprinkle with olive oil, garnish with herbs.

Salmon and spinach salad.

Ingredients:
- spinach leaves - 80 g
- a handful of arugula
- radicchino salad - 2-3 leaves
- salmon - 120 g
- paprika
- salt
- pepper
- soy sauce - 1 tsp
- vegetable oil - 2 tbsp. spoons
- French mustard and honey - 1 tbsp. spoon

Preparation:
1. Cut the salmon into small pieces, fry in a pan with the addition of vegetable oil, cool.
2. Heat the paprika on a wire rack for 20 minutes, remove, cool, peel, cut the pulp into cubes or strips.
3. Sort out lettuce and spinach, rinse, mix with paprika.
4. Transfer the salad to a bowl, cover with cooled salmon.
5. Prepare the sauce: mash the soy sauce with vegetable oil, honey and mustard, season with pepper and salt, season the salad.

Cook with leftover fish.

Summer light salads.

Salad with peas and fish.

Ingredients:
- green peas - 1 b.
- long cucumber - 1 pc.
- a bunch of arugula
- green salad
- smoked fish fillet
- vegetable oil, mustard - 1 tbsp. spoon
- sour cream, lemon juice - 2 tbsp. spoons
- pepper, salt

Preparation:
1. Drain the liquid from the canned peas.
2. Rinse the cucumber, cut into slices.
3. Rinse the salad thoroughly, drain, tear into pieces.
4. Cut a piece of fish fillet into cubes.
5. Rinse the arugula thoroughly and dry.
6. Prepare the sauce: mix sour cream with mustard, season with pepper, salt and lemon juice.
7. In a large salad bowl, combine lettuce and cucumbers, peas and arugula.
8. Pour the cooked sauce over all the products and stir.
9. Place pieces of smoked fish on top of the salad.
10. Serve the salad with toast bread.

Salad with potatoes and eggs.

Ingredients:
- potatoes boiled in their uniform - ½ kg
- tomatoes - 3 pcs.
- cucumbers - 2 pcs.
- boiled eggs - 3 pcs.
- green paprika
- Dill
- salt
- pepper
- sour sour cream, mayonnaise - 3 tbsp. spoons

Preparation:
1. Peel the boiled potatoes, cut into small cubes.
2. Thoroughly rinse the cucumbers, dry, cut into semicircles.
3. Rinse the tomatoes, dry, remove the seeds, cut the pulp into cubes.
4. Transfer all salad components to a salad bowl, mix.
5. Prepare the sauce: combine sour cream with mayonnaise, season with salt and pepper, mix thoroughly.
6. Pour the salad over the sauce, add chopped dill. ready!

Summer light salads.

Salad with watermelon and chicken.

Ingredients:
- green salad - 1/3 head of cabbage
- boiled chicken breast
- nectarine, red lettuce leaves
- watermelon - 120 g
- apricot jam, mayonnaise - 1 tbsp. spoon
- yogurt - 2 tbsp. spoons
- pepper, salt
- chopped chili peppers

Preparation:
1. Rinse the salad, tear, transfer to a bowl.
2. Cut the nectarine into slices, the chicken into thin slices.
3. Cut the balls out of the watermelon pulp.
4. Place the meat and fruits on the salad.
5. Mash the yogurt with mayonnaise and jam, season with pepper and salt, pour over the salad
6. Sprinkle with chili, serve. with watermelon ready!

Salad with dried tomatoes.

Ingredients:
- arugula - ½ sachet
- goat cheese - 120 g
- Batavia salad - ½ head of cabbage
- olive oil, peeled sunflower seeds
- dried tomatoes - ½ can
- vinegar

Preparation:
1. Fry sunflower seeds in a dry skillet.
2. Grate goat cheese on a coarse grater.
3. Drain the dried tomatoes, cut into small pieces.
4. Rinse the arugula, drain, tear into pieces, stir in a small salad bowl.
5. Sprinkle the salad with dried tomatoes, grated goat cheese, mix well, salt and pepper.
6. At the end, pour the salad with olive oil, wine vinegar.

Panzanella.

Ingredients:
- cucumbers, tomatoes - 3 pcs.
- pieces of white bread - 6 pcs.
- shallots - 2 pcs.
-greens
- sprigs of greenery - 4 pcs.
- olives - 120 g
- a cup of olive oil
- wine vinegar - 3 tbsp. spoons
- salt pepper
- balsamic vinegar - 1 tbsp. spoon

Preparation:
1. Cut the bread into cubes, spread on a baking sheet, pour over with olive oil, place in the oven, bake for about 20 minutes.
2. Wash and dry the tomatoes. Remove the thick skin.
3. Cut the tomatoes into quarters, remove the seeds, cut the flesh into cubes.
4. Rinse the cucumber, cut into cubes.
5. Finely chop the onions and herbs.
6. Drain the olives.
7. Mix the prepared salad ingredients with croutons.
8. Prepare the sauce: grind olive oil and 2 types of vinegar, season with pepper and salt. Pour the prepared sauce over the salad.

Homemade salad.

Ingredients:
- tomatoes - 3 pcs.
- champignons - 320 g
- onion - 1 pc.
- sweet peppers - 3 pcs.

Preparation:
1. Cut the champignons into cubes, fry in vegetable oil.
2. Cut onions, peppers, tomatoes into cubes, mix with fried mushrooms, season with spices and mayonnaise.

Greek salad.

Ingredients:
- ham - 320 g
- green salad - 520 g
- tomato - 1 pc.
- olives - 20 pcs.
- onions - 1 head
- capsicum - 10 pcs.
- feta cheese - 120 g
- dried oregano - 1 tsp
- olive oil - ½ cup
- red wine vinegar - 5 tbsp. spoons
- salt - 1 tsp
- ground black pepper - 1/3 tsp
- sugar - ½ teaspoon

Preparation:
1. Tear lettuce leaves by hand.
2. Thinly slice the onion, ham and tomatoes.
3. In a small bowl, combine all ingredients and mix well.
4. In another salad bowl, layer tomatoes, onions, crumbled feta cheese, sprinkle with oregano.
5. Season, stir, divide into 4 servings, put pepper and olives in each.

Summer cod liver salad.

Ingredients:
- cucumber - 1 pc.
- cod liver - 160 g
- olives
- green onion feathers
- dill, parsley
- pepper, salt

Preparation:
1. Grate the cucumber.
2. Divide the liver with a fork, after draining the oil.
3. Chop the olives.
4. Chop the greens and onions.
5. Put all the ingredients in a salad bowl, stir, sprinkle with lemon juice, salt.

Summer light salads.

Peking Pea Salad.

Ingredients:
- Peking cabbage - 1 head
- green onions - 1 bunch
- peas - 1 can
- Bulgarian pepper - 1 pc.
- boiled sausage - 320 g
- feta cheese - 220 g
- greens of dill or parsley
- mayonnaise
- salt pepper

Preparation:
1. Cut the boiled sausage into strips, chop the cabbage.
2. Cut green cucumber and bell pepper into medium squares.
3. Mix all components, add peas.
4. Cut the cheese into large squares.
5. Dill, parsley, chives, finely chop, season with mayonnaise, pepper, salt, mix gently, refrigerate.

Summer-style mimosa.

Ingredients:
- pink salmon in its own juice - 1 can
- pear - 1 pc.
- hard cheese - 120 g
- eggs - 4 pcs.
- mayonnaise

Preparation:
1. Remove the fish from the jar, remove the large bones, mash the fish together with the juice.
2. Grate the cheese on a coarse grater.
3. Rub the pear into a separate bowl.
4. Separate the whites of the boiled eggs from the yolks.
5. Rub the whites, mash the yolks.
6.Place on a flat dish in the following order:
- half of the grated proteins, mayonnaise
- half mashed fish, a net of mayonnaise
- half cheese, mayonnaise
- pear
- half of the yolks
- leftover cheese, mayonnaise
- remaining pink salmon, mayonnaise

Tenderness salad

Ingredients:
- lettuce - 2 bunches
- purple onion - 1 pc.
- celery
- juice of one lemon
- sugar
- olive oil

Preparation:
1. Rinse lettuce thoroughly. To do this, leave it for half an hour in cold water, rinse in running water.
2. Tear each leaf of lettuce into small pieces.
3. Chop the purple onion, pour over hot water.
4. Mix all vegetables, salt, pour over the sauce made from lemon juice, sugar and olive oil.

Air Kiss salad.

Ingredients:
- low-fat cottage cheese - 220 g
- fresh cucumbers - 2 pcs.
- parsley, dill - 1 bunch
- salt

Preparation:
1. Beat curd in a blender, add grated cucumbers, a bunch of parsley and dill, salt.
2. Put the prepared salad on the lettuce leaves.

Summer salad "Blush".

Ingredients:
- small beets - 2 pcs.
- large apples - 2 pcs.
- grated horseradish, sugar - 1 teaspoon each
- low-fat sour cream - for dressing

Preparation:
1. Boil the beets, rinse them under running water.
2. Cut apples and beets into strips.
3. Add sugar and grated horseradish to vegetables.
4. Season the prepared salad with low-fat sour cream. You can serve salad in a salad bowl or serve in portioned bowls.

After a long snowy winter, you just need to immerse yourself in the long-awaited summer with all the dedication. This means not only to relax mentally and gain strength, but also to please yourself and your loved ones with incredibly delicious summer dishes. After all, only in summer nature so generously shares with us its wealth, collected from the garden or plucked from a 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 summer, you don't 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 the fact that vegetable dishes are much easier to digest. Fresh vegetable salads are always tasty and healthy. What unthinkable vegetable combinations! What a combination of colors and flavors!

Summer salads can be eaten in unlimited quantities for breakfast, lunch and dinner, without fear of adding a couple of extra pounds. This, first of all, concerns those who care about their figure and dream of losing a little weight over the summer. Well, you and cards in hand, as they say, light salads are what you need: health, lightness and comfort!

Light summer salads are good as a separate dish or in addition to the main one. This is where there is to roam, show imagination and experiment, experiment. If you have already tried all your recipes, and you want something new, we are always happy to help and offer you a range of delicious, varied light summer salads. Here are just a small fraction of the 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 summer salad, which has been well known to us since childhood.

Ingredients:
300 g of radish,
4 boiled eggs
100 g green onions
30 g dill,
30 g parsley
sour cream or mayonnaise for dressing.

Preparation:
Cut the boiled eggs into small cubes, the radishes into slices (large slices can be cut in half). Finely chop the greens (dill, green onions, parsley). Mix all ingredients. Add salt and sour cream or mayonnaise to taste. Bon Appetit!

Add cauliflower to the radish, slightly change the recipe and you will get another culinary masterpiece.

Ingredients:
400 g cauliflower
350 g radish,
1 lemon
50 g vegetable oil
40 g greens and green onions,
sugar, salt, pepper.

Preparation:
Cut the radish into wedges. Divide the cabbage into inflorescences, boil in boiling salted water and cool. Then stir in the radishes and place in a salad bowl. Use butter, lemon juice, finely chopped onions, sugar, pepper and salt to make a dressing and pour over the salad. Decorate your creation with fresh herbs.

A simple and everyone's favorite salad of eggs and fresh cucumbers. Very tasty and, if you try, you can turn it into an elegant festive salad if guests suddenly come to you.

Ingredients:
300 g fresh cucumber
3 boiled eggs
1 tbsp. a spoonful of lemon juice
3 tbsp. tablespoons of sour cream or mayonnaise,
green onions, herbs (dill, parsley),
salt.

Preparation:
Cut the cucumbers into strips. Cut the egg white into strips and finely chop the yolk. Chop the green onions and greens, too. Mix all the ingredients, salt and season with sour cream and lemon juice. If using mayonnaise, you don't need to add lemon juice and salt. Salad ready. If you want to decorate the salad, keep some chopped greens and 1 yolk. Put the seasoned salad in a slide, make a rim from the greens, and grate the yolk on a fine grater in the middle. A thin slice of cucumber and a sprig of onion will make a flower. Decorate your salad with it.

Freshness salad
This is a very refreshing, sweet and sour salad that tastes good. It will go 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 onion
1-2 tbsp. spoons of chopped parsley,
1 tbsp. a spoonful of chopped green onions,
1 clove of garlic
1-2 tbsp. spoons of fragrant vinegar,
1-2 tbsp. tablespoons of vegetable oil
salt, sugar to taste.

Preparation:
Peel the vegetables, wash and grate on a coarse grater, cut the onions into strips and cover with aromatic vinegar, mash with your hands and let it brew. Chop the greens finely. Chop the garlic finely. Put all vegetables, herbs, onions in a salad bowl, add salt, vegetable oil to taste and, if necessary, add a little sugar for taste.

The healthiest 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 processes, cleanse the body of toxins, calm the nervous system, and it also has a wonderful effect on the skin. Here are the benefits of a delicious spicy plant, and salads with it are unusually tasty.

And celery goes well with cucumbers and various herbs. You can experiment with it as much as you like, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even healthier and tastier. Try it!

Ingredients:
150 g celery root,
2 small carrots
1 apple (preferably green, sour),
3 tbsp. spoons of sour cream,
1.5 tbsp. tablespoons of lemon juice
salt to taste.

Preparation:
Peel the celery root. Grate the apple, carrot and celery root. Mix everything well, add sour cream and lemon juice, salt to taste. A healthy and tasty salad is ready!

Ingredients:
1 bunch of radishes
fresh dill,
ground black pepper
vegetable oil,
just a little vinegar
salt to taste.

Preparation:
Wash the radishes thoroughly and cut in half, and then into the thinnest possible plates. Salt and pepper, remember a little with your hands so that she lets the juice.
Put the radishes in a large plate, chop the dill on top. The salad should stand for 15-20 minutes to soak, and then welcome to the table.

Cabbage is the dream of any person who monitors their weight. It contains tartonic acid, which prevents the formation of fat from carbohydrates. Early cabbage salads, so tasty and tender, are a must 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.

Preparation:
Grate the carrots on a coarse 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 bell peppers (your choice). Season the salad with vegetable oil - preferably several types, for example, olive and aromatic sunflower. It's delicious to add a little good sesame or flaxseed oil and lemon juice.

Another version of the same salad: add chopped cucumbers, tomatoes and bell peppers to chopped cabbage, and, of course, greens: parsley, dill, cilantro. Garlic can be added here too, but lemon in this combination is completely superfluous. Season also with a mixture of vegetable oils.

Continuing the theme, one more 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 bell pepper
1 fresh tomato
2 tbsp. tablespoons of crushed walnuts.
For refueling:
mustard,
vegetable oil,
ground pepper,
salt.

Preparation:
Wash the vegetables and pat dry with a tea towel. Cut the pepper in half, remove the stem and seeds and cut the pulp into small strips. Grate the cucumber and apple on a coarse grater. Chop the cabbage and lightly rub with your hands along with the salt. Tear the lettuce leaves coarsely. Cut the tomato into large slices. Put the prepared vegetables in a salad bowl and mix gently. For dressing, squeeze the juice from a slice of lemon, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour the dressing over the salad, sprinkle with crushed walnuts.

The piquancy of the taste of this salad will be added to the dressing by adding garlic, mashed with basil herbs.

Ingredients:
300 g cabbage
1 tbsp. prunes,
1 carrot,
sugar,
caraway,
lemon juice,
2 tbsp. tablespoons of sunflower oil.

Preparation:
Chop the cabbage finely and scald it with boiling water, then discard in a colander and drain. Place in a salad bowl, sprinkle with sugar and salt. Grate the carrots on a coarse grater and add to the cabbage. Cut the prunes into small pieces. Mix all the ingredients, add caraway seeds, sprinkle with lemon juice, add sunflower oil. Divide the salad into bowls and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy are green beans salads, which recently our housewives are happy to grow in large quantities in their gardens. Basically, it is canned, but how delicious it is in salads, beyond words. You need to try!

Green beans salad

Ingredients:
200 g green beans
25 g of hard cheese,
1 teaspoon of vegetable oil, lemon juice,
some greens (dill, parsley).

Preparation:
Peel, chop and boil the green beans in boiling salted water until tender. Cut 25 grams of hard cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle with herbs on top.

Zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then, well, simply do not know what to do with this wonderful vegetable. The answer is simple - make summer salads from it. Be sure that even the most fastidious gourmets will like them.

Ingredients:
1 medium zucchini
2-3 cloves of garlic
sunflower oil for frying,
parsley,
mayonnaise,
salt to taste.

Preparation:
Peel the 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, which is in no way inferior in taste to the previous one.

Delicious, easy and fast - this is the motto of our summer menu!

A young beet has appeared in your garden, which means that a tasty and healthy salad is already ready to appear on your table. Beets are one of the few vegetables that retain their beneficial properties even after heat treatment. It goes very well with different products, so by improvising, we can diversify our menu without much hassle.

Ingredients:
200 g of boiled and 100 g of raw beets,
100 g green onions
50 ml of vegetable oil,
salt, sugar.

Preparation:
Grate peeled boiled beets on a coarse grater, and raw beets on a fine grater, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beetroot salad with new potatoes

Ingredients:
300 g beets
200 g potatoes
50 g green onions
50 ml of vegetable oil,
salt.

Preparation:
Boil the beets, peel and cut into strips, add the boiled young potatoes, cut into strips, and the green onions, cut into rings. Mix everything, salt and pour over with vegetable oil.

Beetroot and tomato salad with apples and bell peppers

Ingredients:
200 g young beets,
30 ml lemon juice
50 ml of vegetable oil,
200 g tomatoes
100 g apples
50 g carrots
50 g sweet pepper
salt.

Preparation:
Grate the beets on a coarse grater, pour over with lemon juice and some vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all 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 radish. Its taste is as great as the name.

Ingredients:
4 boiled young potatoes
2 small radishes,
3 boiled carrots,
2 boiled eggs
greens (dill, parsley),
250 g mayonnaise
salt.

Preparation:
Grate potatoes, carrots and eggs separately on a coarse grater. Grate the radish on a fine grater and squeeze the juice. Spread the salad on a large plate in layers, saturating with mayonnaise and adding a little salt to each layer, in the following sequence: potatoes, radish, carrots, egg. Decorate your "Polyanka" with herbs.

Have an appetite? Then it's time to make a salad from the recipes above. Are fresh vegetables and herbs plucked from the garden, fragrant with summer aromas, already waiting for you? It's just great! Fill your body with vitamins, strengthen immunity. Bon appetit and good health with healthy products!

Larisa Shuftaykina