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 the 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 very summer salad, well known to us from 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 circles (large circles 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. Enjoy your meal!

Add cauliflower to the radish, change the recipe a little and you get another culinary masterpiece.

Ingredients:
400 g cauliflower
350 g of 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, with sourness),
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 radish thoroughly and cut it in half, and then into the thinnest possible plates. Salt, 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. Salads from early cabbage, so tasty and tender, are simply 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 unnecessary. 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 the lemon slice, 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 cumin, sprinkle with lemon juice, add sunflower oil. Divide the salad into bowls and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy salads from green beans, which recently our housewives are happy to grow in large quantities in their gardens. Basically, it is canned, but how tasty 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 just don't 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 new 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, soaking with mayonnaise and a little salt on 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

Tuna vegetable salad

As a rule, simple vegetable salads for every day are prepared from what is at hand. However, we suggest adding canned fish to the dish, which will make it more satisfying. Such a salad can replace a full dinner for those who have decided to lose weight and go on a diet. Recipe:

• Cut the cucumber, tomato and two boiled eggs into cubes.
• Rinse the lettuce leaves under running water and dry.
• Open a can of tuna and mash the contents with a fork.
• For the sauce, combine two tablespoons of olive oil, a teaspoon of Dijon mustard, salt and lemon juice to taste.
• This dish should be prepared and served in portions. Therefore, put lettuce leaves on each plate, put cucumbers on them, and tomatoes around the ring. Pour the sauce over the vegetables. Sprinkle the cucumbers with chopped tuna and eggs, then serve.

Like all simple everyday salads, this dish can be prepared in minutes.

Sausage salad

Speaking of salads for every day made from simple products, we cannot fail to mention one of the most popular snacks. If guests unexpectedly appear or you just decided to have a snack, then this recipe will certainly come in handy:

• Peel, cut into half rings and fry one white onion in a pan.
• Beat four chicken eggs with a fork or whisk, then add them to the skillet over the onion. Fry the resulting pancake on both sides. When it's cool, cut it into thin strips.
• Cut 250 grams of ham or boiled sausage into long cubes.
• Cut the canned champignons (one can) into strips.
• Combine prepared ingredients in a large salad bowl, season with salt, chopped garlic, chopped herbs and mayonnaise.

Stir the salad and refrigerate so that all the ingredients are soaked in the sauce. After half an hour, serve the appetizer to the table.

Sprat salad

If you decide to have a snack, and you have no energy to bother with preparing dinner, then create a salad according to our recipe. You can use it as a spread on sandwiches or serve as a wine appetizer. If desired, instead of sprat, you can take any canned fish. Recipe:

• Open a tin can, drain the oil and remove the tails from the sprat.
• Transfer the fish to a salad bowl, mash it with a fork and sprinkle with chopped onions.
• Chop two boiled eggs and three pickled cucumbers finely.
• Open a can of canned corn, drain the liquid, and stir in the rest of the ingredients.

Season the salad with salt and mayonnaise, and then serve immediately. If desired, serve with it pressed crispbread or a baguette cut into slices and toasted in a preheated oven.

Summer salad with feta cheese

When you learn how to cook the simplest salads for every day, then pay attention to the most beneficial food combinations. So, feta cheese or any other pickled cheese goes well with fresh vegetables. How to make a light summer salad:

• Cut 150 grams of fresh cucumbers and 150 grams of young zucchini into thin rings.
• Peel 150 grams of bell peppers and cut into strips.
• Cut 200 grams of tomato into slices.
• Combine the ingredients in a salad bowl, add basil greens to them, and sprinkle with lemon juice.
• Add salt, pepper, a pinch of sugar to the salad and mix everything thoroughly.

Arrange the finished dish on plates, crumble a piece of feta cheese into each and pour with olive oil. Summer salad should be served immediately. Like other simple salads for every day, this dish is very healthy, and also goes well with meat or fish dishes.

Cabbage salad with corn

Most often, foods such as sausage, crab sticks, or canned corn are used to prepare simple salads for every day. The recipes, of course, differ from each other, but the essence usually does not change. Therefore, we suggest you prepare a delicious corn and vegetable salad:

• Chop half of a small fork of fresh cabbage into thin strips, transfer to a large salad bowl and knead with your hands so that juice appears.
• Peel and grate one large carrot. You can use a Korean carrot grater to shape your vegetables.
• Dice one pack of crab sticks.
• Open one can of canned corn.
• Mix the ingredients with the cabbage, season them with mayonnaise, add salt and ground pepper.

Like many simple salads for every day, this dish will fit for a regular dinner and for a festive table. It is also perfect for a lean table if you replace mayonnaise with olive oil.

Russian salad

This healthy and tasty dish made from fresh vegetables is a real storehouse of vitamins. Therefore, you can prepare a salad at any time of the year and delight your loved ones with an original appetizer. Recipe:

• Grate one peeled carrot on a fine grater.
• Chop a quarter fork of fresh (preferably young) cabbage into thin strips.
• Peel one small green radish and cut one medium apple in half and remove the core. Grate food on a medium or fine grater.
• For dressing, mix two tablespoons of olive oil, half a teaspoon of vinegar, salt to taste, a little sugar, a pinch of black pepper and a pinch of red pepper.

Season the salad with the resulting sauce and mix thoroughly.

We hope you enjoyed the simple salads presented every day. The recipes we have collected in this article will help you meet unexpected guests with dignity or instantly prepare a snack for your loved ones.

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 are 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.

Remove, 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 comes out bright, with a mild spicy basil flavor and garlic aroma.

Sea Breeze salad

The following 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, allow to cool, peel and rub on a special grater in long strips.

Serve well with potato dishes.

Drain all the liquid from the seaweed, it is not needed (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 the ingredients, sprinkle with dill and dry coriander. Add Mayo. You don't 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;
• onion - 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.

"Crunch" salad

Almost everyone loves to crunch 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 \u200b\u200bpositive 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 thinly sliced \u200b\u200bgreen apple and pour 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 with your hands into pieces of any size and shape.

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 \u200b\u200bthe 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 onion and dill greens. 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 pungent. 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;
• uncooked 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 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 bags, usually 2 bunches, tied together 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 young 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.

Salads are delicious and convenient food for every day. They can be an addition to a hot, stand-alone meal or snack. We bring to your attention 9 simple and quick recipes that you can easily prepare even on weekdays.

1. Vegetable salad with chicken

It is convenient to take such a salad with you to work if there is no way to warm up food. It turns out both tasty and satisfying.

You will need:

Boiled chicken breast - 1pc.

Lettuce leaves (salad mix is \u200b\u200balso fine)

Tomatoes - 3 pcs.

Cucumbers - 1 pc.

Salt, pepper, spices - to taste

Preparation:

Cut the chicken breast into cubes, add lettuce leaves (if they are large, tear them with your hands), cut the tomato, cucumber. Add salt, pepper, spices, season with olive or any other oil.

2. Fruit salad

Great option for breakfast.

You will need:

Orange - 1 pc.

Apple - 1 pc.

Banana - 1 pc.

Kiwi - 1 pc.

Seedless grapes - 100 g

Preparation:

Chop all fruits and mix in one cup. If you wish, you can season the salad with low-fat yogurt or whipped cream.

3. Salad with avocado and shrimps

You will need:

Avocado - 1 pc.

Tomatoes - 1 pc.

Green salad

Shrimps - 100 g

Olive oil - for dressing

Lemon juice - for dressing

Salt, pepper - to taste

Preparation:

Cut the avocado into thin slices and drizzle with lemon juice. Add chopped tomato and lettuce. At the very end, add the pre-cooked and chilled shrimp. Season with olive oil, salt and pepper.

4. Red bean salad with curd cheese

You will need:

Canned red beans in their own juice - 350 g (1 can)

Salt, pepper - to taste

Lemon - 1 pc.

Garlic - 1 clove

Olive oil - for dressing

Arugula - 80 g

Curd cheese - 200 g

Red onion - 1 pc.

Preparation:

Open a jar of beans, rinse the beans with cold water. Chop the red onion finely and mix with the beans. Pick up the arugula, add it to the beans, then add the crushed garlic, olive oil, lemon juice and curd cheese. Season with salt and pepper. Salad ready.

5. Salad with mango and chicken liver

This salad is best prepared in portions.

You will need:

Chicken liver - 250 g

Mango - 350 g

Mix of lettuce leaves

Olive oil - for dressing

Dijon mustard - 3 tbsp l.

Honey - 2 tbsp. l.

Mustard - to taste

Salt, pepper - to taste

Preparation:

Peel the mango from the skin, cut out the pit, cut the pulp into cubes. Spread the lettuce mixture into bowls with the mango cubes on top. For dressing: Whisk Dijon mustard with a fork, slowly pouring olive oil into it, add honey and regular hot mustard. Mix well.

Heat vegetable oil in a skillet and fry the chicken liver until tender and crusty. Add salt and pepper. Place the liver gently on plates, season the salad with pre-prepared sauce (about 7 tablespoons of sauce per one plate). Done! Serve the salad right away, without waiting for it to cool down.

6. Tomato salad

You will need:

Tomatoes - 2 pcs.

Sesame oil - for refueling

Red wine vinegar - for dressing

Dried oregano - 1 tsp

Coarse sea salt - to taste

Feta cheese - 300 g

Preparation:

Cut the tomatoes into thin slices, drizzle with sesame oil and vinegar. Add salt and oregano. Slice the cheese and place it on top of the tomatoes. The dish should be infused for 30 minutes so that the tomatoes are saturated with the aroma of spices.

7. Salad with quail eggs and salmon

You will need:

Iceberg salad - 1 pc.

Lightly salted salmon - 100 g

Cherry tomatoes - 16 pcs.

Quail egg - 8 pcs.

Parsley - 15 g

Lemon juice - 1 tbsp. l.

Olive oil - 4 tbsp. l.

Salt, pepper - to taste

Preparation:

Rinse the salad, cut the head of cabbage into pieces and let it dry. Boil quail eggs, peel and cut in half. Cut the cherry tomatoes into 4 pieces. Prepare the sauce: in a blender, whisk together the lemon juice, olive oil, parsley, salt and pepper. Spread the salad on plates in small heaps, cut the salmon into thin slices and place on top of the salad. Add chopped tomatoes and quail eggs. Without stirring, pour over the sauce. Salad ready.

Summer is the time for salads made from fresh and crispy vegetables, herbs and lettuce leaves. And don't forget about the berries, they also make incredibly delicious summer salads. No need to wait, it's time to cook! 10 recipes for summer salads with photos and detailed descriptions.

Apple and cucumber salad

Delight your taste buds with this simple yet delicious salad. For 3-4 servings of salad you will need:

• 1 long cucumber or 3 small cucumbers;
• 2 apples;
• a small bunch of green onions;
• 1 tbsp. l. lemon juice;
• dill for decoration.

Refueling:

• 1 tbsp honey;
• 4 tablespoons natural yogurt;

Preparation:

1. Cut the cucumber into circles, small apple slices, finely chop the green onion. Collect all ingredients in a bowl.

2. Mix the dressing in a small bowl. Pour over the salad, mix, sprinkle with chopped dill on top.

Green salad with eggs and cheese

A light green salad, quite self-sufficient, but can be a good companion to any meat or fish. Such a salad can be prepared in the country or on a picnic, just boil the eggs in advance.

For 1 serving of salad you need:

• 50 gr. lettuce leaves (whatever you like or can find);
• 1 egg or 3-4 quail;
• 30 gr. hard cheese;
• 1 small clove of garlic
• 1 tbsp olive oil;
• 1 tbsp orange juice;
• salt and pepper to taste.

Preparation:

1. Hard-boiled eggs, cool and peel. Cut into quarters.

2. Prepare the dressing: finely chop the garlic, mix with orange juice, salt and pepper. Whisk the mixture with a whisk or fork and pour in the olive oil to emulsify.

3. Take lettuce leaves, if the leaves are large, you can tear them with your hands, leave small ones as they are. Mix them with the dressing and put them on a plate. Put the slices of eggs on top.

4. Use a vegetable knife to cut the cheese onto the salad. And you can serve right away!

Shopska salad is one of the dishes of the Bulgarian cuisine, which has taken root well with us. The freshness of crispy vegetables and the salty taste of feta cheese are the perfect combination. To prepare a salad, you need:

• 1-2 cucumbers;
• 2 medium sized tomatoes;
• 1 medium red onion;
• 2 bell peppers;
• 100 g feta cheese;
• 10 pitted olives;
• for refueling 1 tbsp. lemon juice and 2-3 tbsp. olive oil.
• salt and pepper to your taste.

Preparation:

1. Wash and dry the peppers with paper towels. Put on a baking sheet in an oven preheated to 200 degrees, bake for 10-15 minutes. Then remove the peppers from the oven, cover with a bag or plastic wrap and let cool for 10 minutes.

2. When the peppers have cooled, core them, remove the skins and cut the peppers into cubes.

Note! You can skip the peppers stage and make a salad with fresh peppers.

3. Wash and cut the rest of the vegetables: tomatoes - in slices, cucumbers - in strips or quarters 2 cm thick, onion - in half rings, cut olives in half or you can leave them whole. Put everything in a salad bowl. Add the peppers and cheese, cut into cubes.

4. Pour the salad dressing with olive oil and lemon juice. Shopsky salad is ready!

Summer indian salad

This salad is a treasure trove of antioxidants, super healthy and vibrant. For 4-5 servings of salad, you will need:

• 3 small carrots;
• 1 bunch of radishes;
• 1 small zucchini;
• 1/2 small red onion (don't overdo it with onions, or you might ruin the salad)
• a handful of mint leaves;

For salad dressing:

• 1 tbsp mayonnaise;
• 2 tsp dijon mustard;
• 2 tbsp olive oil.

Preparation:

1. First, let's deal with vegetables: peel and grate carrots or cut into small strips; finely chop the onion; Cut the zucchini into strips, cut the radishes into thin circles, tear the mint leaves with your hands. Collect everything in one large bowl.

2. Prepare the dressing: in a small bowl, mix the mayonnaise, vinegar and mustard, beat until smooth. Pour in the oil, stirring constantly. Now you can pour this dressing over the salad and mix everything well.

Summer Indian salad is ready!

Good to know!The salad can be refrigerated in a sealed container for about a day.

For this recipe you will need:

• 2 cups of spiral or feather pasta;
• 1 carrot;
• 1 cucumber;
• 1 red pepper;
• 1 green pepper;
• salt, pepper to your taste;

Preparation:

1. Boil pasta until cooked, BUT! do not digest. Let them cool down.

2. Cut vegetables into cubes of the same size. Place vegetables and pasta in a salad bowl.

3. Prepare an Italian dressing and pour over the salad, add spices to your taste. Stir and serve!

Good to know! It is very tasty to season the salad with pasta spices, they are sold in stores.

Summer salad with arugula and ricotta cheese

A fresh and super light summer salad with a touch of summer. For two servings of this recipe, you will need:

• 100 g fresh herbs (this can be any salad mixture);
• 100 g ricotta cheese;
• a handful of pecans or walnuts;
• 1/2 cup blueberries
• mint leaves (to your taste);
• 1 tablespoon balsamic vinegar
• 2 tbsp olive oil.

Preparation:

1. This salad is prepared in portions. Place lettuce leaves on each plate. Top with pieces of ricotta cheese, washed blueberries and nuts.

2. Top the salad with balsamic vinegar and olive oil dressing. Serve this salad and eat it right away!

Green beans and radish salad - summer recipe

For cooking you will need:

• 400 grams of green beans (frozen beans are fine);
• 10 pieces. cherry tomatoes;
• 6 pcs. radishes;
• 100 g feta cheese.

For refueling you need (for a simple refueling option, the first two ingredients are enough):

• 3-4 tablespoons olive oil;
• 1 tsp honey;
• 1 tsp mustard;
• 2 tbsp lemon juice;
• 1 tbsp white wine vinegar;
• salt, pepper to your taste.

1. First, prepare the honey-mustard dressing by mixing all the ingredients, except for the oil, until smooth. Stir with a whisk or fork and gently pour in the oil.

2. Green beans should be boiled in boiled water for 2-3 minutes. Drain the water and condemn the beans.

3. In a large bowl, combine beans, halved cherry tomatoes, sliced \u200b\u200bradishes and slices of feta cheese. Drizzle with dressing and serve.

Summer recipe with lettuce, apple and cucumber

Fresh and crispy, this salad is ideal for a light lunch or dinner, and will be a good addition to chicken dishes.

For 2 servings you need:

• 100 g lettuce leaves (any that you can buy or find at home will do);
• 1 medium cucumber;
• 1 apple;
• 2 tsp peeled sunflower seeds.

Preparation:

1. Rinse the lettuce leaves and tear them into 5 cm pieces by hand. Cut the cucumber into slices, and cut the apple into thin slices. Put everything in a salad bowl and mix.

2. As a dressing, you can take regular olive oil or a mixture of 1 tsp. mustard, 1 tsp. honey and 2 tsp. olive oil.

3. Sprinkle the seeds over the salad.

Carrot salad with lemon - recipe with photo

The sunniest and most summer salad of the entire selection. Cooking is quick and easy, and the taste will surprise everyone. For 4 servings of salad you need:

• 4 medium carrots;
• juice and zest of 1 lemon;
• 1 bunch of parsley;
• olive oil;
• 1-2 tsp liquid honey;
• salt, pepper to your taste.

Preparation:

1. Grate carrots or cut into strips using a Korean carrot grater.

2. Cut off the stems of the parsley and finely chop the leaves.

3. Mix carrots with juice and lemon zest, honey and chopped parsley, season with oil and stir. Add salt and pepper to taste. Let the salad steep a little before serving!

Spinach and Strawberry Salad - Summer Recipe

In the summer, strawberries are an affordable product. Did you know that it makes amazing light salads? Not! Then try and cook. For 2 servings of salad you need:

• 100 g spinach leaves;
• 2 cups strawberries
• almond flakes / pecans or walnuts guest

Refueling:

• 1 tsp lemon juice or white wine vinegar;
• 2 tbsp olive oil

Preparation:

1. Rinse the spinach and dry the leaves with paper towels. Wash the strawberries, separate the tails and cut. Put everything in a salad bowl.

2. Add nuts.

3. Prepare the dressing, pour over the salad. Serve the salad right away.

Interesting to know! This salad has variations, you can add extra goat cheese chunks, and use balsamic vinegar or mustard salad dressing as a dressing.