Nutritionists claim that daily norm is 300 g of fruits, 500 g of vegetables and 500 g of herbs. Together it will be too much. But if you prepare smoothies and various fruit and vegetable salads, fulfilling the norm is not so difficult. We invite you to prepare very tasty lean salads for every taste.
Bean and vegetable salad
Ingredients:
- green beans – 1 pack
- bell pepper – 1 pc.
- garlic - 2 teeth.
- sesame – 1 tbsp. l.
- soy sauce– 2-4 tbsp. l.
- vegetable oil– 4 tbsp. l.
How to cook?
- Fry the green beans in a non-stick frying pan until golden color side If using regular, lightly grease.
- Peel the pepper from seeds and core, cut into slices and fry a little.
- Chop the garlic or put it through a garlic press.
- Combine all ingredients in a bowl, pour vegetable oil and soy sauce on top. At the end, decorate the lean salad with sesame seeds.
Vegetable salad with chuka seaweed
Ingredients:
- avocado – ½ pc.
- bell pepper – 1 pc.
- cucumber – 1 pc.
- Chuka seaweed (or others) – 100 g
- soy sauce – 2 tbsp. l.
- olive oil– 1 tbsp. l.
- sesame (optional) – 1 tbsp. l.
How to cook?
- Wash and cut the avocado, pepper and cucumber.
- Place the vegetables on a plate, add chuka seaweed or any other seaweed to your taste. Season the salad with soy sauce and olive oil.
- You can decorate the salad with sesame seeds toasted in a non-stick frying pan.
Lenten salad with croutons
Ingredients:
- cucumber – 3 pcs.
- tomatoes – 2 pcs.
- pepper – 1-2 pcs.
- salad – 10 large leaves
- baguette – 1 pc.
- garlic - 2 teeth.
- vegetable oil – 50 g
- citrus juice – 2 tbsp. l.
- tangerines – 1 pc.
- lemon – 1 pc.
- paprika
How to cook?
- Wash the vegetables, remove excess moisture and cut into slices.
- Add chopped lettuce to the vegetables.
- Salt all ingredients to taste, pour over citrus juice and season with vegetable oil.
- Cut the baguette into thin slices, add salt, a little paprika and finely chopped garlic. Drizzle the baguette pieces with oil and toss to coat. Then bake them for 12-15 minutes at 140 degrees.
- The final touch: toss the salad and top with warm croutons. You can serve the dish to the table!
Orange and beet salad
Ingredients:
- arugula – bunch
- beets – 1 pc.
- orange – 1 pc.
- lively walnuts– 0.5 tbsp. l.
- cold pressed olive oil
How to cook?
- Wash the nuts and soak them in clean water for a few hours.
- Wash the arugula too and place on a plate, removing any remaining moisture from it.
- Peel the raw beets and grate them. Then place it on top of the arugula.
- Chop the orange and add to the rest of the ingredients.
- Drizzle extra virgin olive oil over the salad.
- Decorate the dish with nuts on top: both grated and whole halves.
Light vegetable salad
Ingredients:
- carrots – 400 g
- raisins – 70 g
- lettuce leaves – 150 g
- white vinegar– 4 tbsp. l.
- olive oil
How to cook?
- Peel the carrots, cut into large strips, salt, season with olive oil and bake for 15 minutes at 220 degrees.
- Meanwhile, soak the raisins in vinegar for 15-20 minutes.
- Tear the lettuce leaves and place on a plate.
- When the carrots are ready, add them to the lettuce leaves along with the raisins.
- Season all ingredients with olive oil.
Chickpea and vegetable salad
Ingredients:
- chickpeas – 200 g
- Cherry tomatoes – 4 pcs.
- cucumber – ½ pc.
- sweet red pepper – ½ pc.
- freshly squeezed lemon juice– 4 tbsp. l.
- Apple vinegar– 2 tbsp. l.
- lemon zest – 1 tbsp. l.
- garlic - 3 teeth.
- mint leaves
- pepper
How to cook?
- Boil the chickpeas.
- Chop tomatoes, cucumber and pepper. Finely chop the garlic or pass through a garlic press.
- Prepare the sauce: mix oil, lemon juice, vinegar, zest, garlic, salt and pepper. Mix well.
- In a separate bowl, combine chickpeas and vegetables. Then season them with sauce and garnish with chopped mint leaves.
Mango, avocado and vegetable salad
Ingredients:
- mango – 1 pc.
- avocado – 1 pc.
- Cherry tomatoes – 6 pcs.
- cucumber – 1 pc.
- lettuce leaves
- lime juice
- pepper
How to cook?
- Cut the mango into cubes.
- Cut the avocado in half, peel, remove the pit and cut into thin slices diagonally. Pour lime juice over it, after mixing with salt and pepper so that it does not turn black.
- Wash the tomatoes, cucumber and lettuce and cut into large pieces.
- Place all ingredients except avocado on a plate and stir.
- At the end, decorate the salad with avocado, season it with a mixture of lime juice, pepper and salt and serve the lean salad to the table.
Salad of tomatoes, olives and herbs
Ingredients:
- pickled tomatoes – 5 pcs.
- olives – 10 pcs.
- onion – 1 pc.
- celery
- vinegar 5% – 1 tbsp. l.
- olive oil – 1 tbsp. l.
- pepper
How to cook?
- Cut the onion into half rings or cubes, scald with boiling water and marinate in vinegar with salt and pepper.
- Place the onions on a plate. Top with finely chopped celery, olives and tomatoes.
- Garnish the salad with finely chopped herbs and seasonings to taste.
Quick bean and vegetable salad
Ingredients:
- beans – 1 can
- tomato – 1 pc.
- celery - stalk
- garlic - 3 teeth.
- dill - bunch
- basil - bunch
- sesame – 1 tbsp. l.
- olive oil
How to cook?
- Place the beans on a plate.
- Cut the tomatoes, celery, finely chop the garlic or put it through a garlic press. Then spoon all the ingredients onto the beans.
- Season the salad with olive oil, garnish with herbs and basil leaves. At the end, sprinkle the dish with sesame seeds.
Beetroot, almond and sauerkraut salad
Ingredients:
- boiled beets – 1 pc.
- sauerkraut – 100 g
- almonds – 100 g
- parsley
- olive or flaxseed oil
How to cook?
- Boil the beets until tender, cool, peel, and cut into slices.
- Place beets, sauerkraut, and almonds on a plate. Top the dish with finely chopped parsley.
- Season a lean salad with olive or linseed oil and serve.
Spring salad
Ingredients:
- yellow pepper – 1 pc.
- orange pepper – ½ pc.
- gherkin – 2 pcs.
- avocado – ½ pc.
- chard
- wheat germ oil
- lemon juice
How to cook?
- Wash the avocado, gherkin, yellow and orange pepper and remove excess moisture. Then cut them into half rings and cubes.
- Place all ingredients on a plate. Add chard leaves to them.
- Season the salad with wheat germ oil, mix gently and serve.
Salad of greens, vegetables and mushrooms
Ingredients:
- mushrooms (champignons) – 100 g
- tomatoes – 2 pcs.
- cucumber – 1 pc.
- bell pepper – 1 pc.
- celery
- cilantro
- lettuce leaves
- leek
- lemon juice (olive oil)
How to cook?
- Toast fresh champignons on a non-stick frying pan. You can also use it to make salad and raw mushrooms of this type.
- Wash and cut tomatoes, cucumber, pepper, celery, lettuce, cilantro and onion.
- Mix all ingredients in a plate, season with lemon juice or olive oil. A very tasty lean salad is ready to eat!
These delicious lean salads will definitely please your loved ones! Save our recipes for delicious and the right dishes on every day! And not only during Lent!
Prepared by: Tatiana Krysyuk
What salads to prepare during fasting - TOP 10 recipes for lean salads from the magazine "site"
During Lent, Orthodox Christians traditionally abstain from eating eggs, meat, fish and dairy products. What remains are fruits, vegetables, mushrooms, all kinds of pickles and cereals - all this is not only tasty, but also healthy.
An excellent substitute for dairy products during fasting are calcium-rich sesame seeds and some vegetables. Instead of fish, you can eat nuts and vegetable oils (especially rich in healthy fats flaxseed, olive, mustard oil and walnut oil).
Protein products are an excellent substitute for mushrooms and legumes - beans, peas, lentils. And sources of vitamins are fresh vegetables, herbs, cereal sprouts, fruits and berries (fresh and frozen).
This article provides Lenten salad recipes– salty and sweet, festive and everyday, from mushrooms, fruits and vegetables (fresh and baked), with the addition of nuts and seeds (sesame, pumpkin and sunflower).
TOP 10 recipes for lean salads
Recipe 1.
You will need: 250 g champignons, 3 small beets (about 350 g), 1 red onion, a handful of fried sunflower seeds, greens for decoration. For dressing: 1 tablespoon of natural apple cider vinegar (can be replaced with lemon juice), 2-3 tablespoons of cold-pressed vegetable oil, salt and a pinch of sugar.
Wash the beets, wrap in foil and bake in a well-heated oven until soft (about 35-50 minutes, depending on the size of the fruit). Wash the champignons, place in a colander and then on paper towels. When the mushrooms are dry, cut them into thin slices, place on a baking sheet and bake in the oven for 15-20 minutes (until wilted, the champignons should greatly reduce in size). Cut the onion very thinly, into half rings. Cool the baked beets, cut off the peel and cut into strips (or thin slices). Combine salt, sugar, vinegar and oil in a bowl. Season the beets with the resulting mixture, stir, let stand for 10 minutes, then add onions and mushrooms, stir again and leave for another 10 minutes to marinate. Before serving, garnish the salad with fresh herbs.
Recipe 2.
You will need: 400 g Chinese cabbage, 3 stalks of celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumbers, 1 tablespoon soy sauce, handful sesame seeds, 2 tablespoons lemon juice (can be replaced rice vinegar), 3 tablespoons olive oil.
Wash and dry the vegetables. bell pepper Remove seeds and stems, cut into small, thin strips. Finely chop the Beijing cabbage. Cut the onion into thin half rings and the cucumbers into strips. Finely chop the celery. In a separate bowl, combine olive oil, soy sauce and lemon juice. Mix all the vegetables in a salad bowl, add dressing, stir and serve, garnished with sesame seeds.
Recipe 3.
You will need: 300 g of Chinese cabbage (can be replaced with young white cabbage), 250 g of carrots, a handful walnuts(can be replaced with cashews, hazelnuts, pistachios), 100 g pitted prunes. For dressing: 5 tablespoons unrefined vegetable oil, 3 teaspoons brown sugar(or honey), 2 teaspoons lemon juice.
Wash and dry the vegetables. Chop the cabbage thinly. Grind the carrots on a medium grater or cut into thin strips. Rinse the prunes in warm water, scald with boiling water and cut into small pieces. Place all ingredients in a deep bowl, sprinkle with sugar (or honey), add butter and lemon juice. Mix everything. Serve sprinkled with chopped nuts. The result is a light, but very satisfying lean salad, crispy, juicy, with delicate taste and the piquant note that prunes give it. For piquancy, you can add 1 clove of garlic pressed through a press to this dish. Prunes in this recipe can be replaced with dried apricots.
Recipe 4.
You will need: 2 apples, 2 pears, 4 kiwis, 2 carrots, 200 g pumpkin pulp, 1 tablespoon liquid honey, 2 tablespoons walnut oil, 3-4 tablespoons natural freshly squeezed orange juice, a handful of white raisins, a pinch of chopped walnuts (optional), a handful of pumpkin seeds, a handful of cranberries (fresh or frozen).
Rinse the raisins and soak for 10 minutes in warm water, then place in a strainer, and when the water has drained, place on a paper towel to completely remove excess moisture. Wash the kiwis, pears, apples and carrots, dry them, and remove the skins. Cut cores with seeds from apples and pears. If the skin on the fruit is soft, you can leave it. Coarsely grate the carrots, and cut the pumpkin, apples, pears and kiwis into small slices (or cubes). Orange juice mix with honey and walnut oil. Combine all the ingredients in a salad bowl, add steamed raisins, pour in the dressing and mix everything well. Serve sprinkled pumpkin seeds and cranberries. Instead of honey, you can use maple syrup or brown sugar in this recipe.
Recipe 5.
Needed: 3 large tomatoes, 2 medium eggplants, 2 bell peppers, 2 sprigs of basil, a handful of pine nuts, 2-3 tablespoons of olive oil, 2 sprigs of parsley (or cilantro), 2-3 cloves of garlic, 1 coffee spoon of sugar, 2 tablespoons of lemon juice, salt and fresh ground pepper taste.
Wash and dry peppers, eggplants and tomatoes. Place vegetables on a parchment-lined baking sheet. Prick the eggplants with a toothpick or fork in 2-3 places, and also make several punctures on the tomatoes. Bake vegetables at 220-240° until soft. Tomatoes and peppers will cook in about 20-25 minutes (they need to be removed from the oven and covered cling film). The eggplants will take longer to bake - about 45 minutes (they should be completely soft). Cover the finished eggplants with film too and let them “rest” for a quarter of an hour. Then peel the vegetables, cut into slices and place in a salad bowl. Finely chop the garlic. Chop the washed and dried greens and combine with vegetables. In another bowl, combine garlic, lemon juice, sugar, salt, ground pepper and oil. Add dressing to assorted vegetables, mix, wrap in film and put in the refrigerator to let the salad brew. Serve chilled, sprinkled with pine nuts.
Recipe 6.
You will need: 300 g of fresh champignons, 1 jar canned peas, 2 small carrots, 2 small potatoes, 2 fresh cucumbers, a handful of pitted green olives, 100 g peeled pistachios, 3 tablespoons unrefined vegetable oil (preferably flax or olive), 1-2 cloves of garlic (optional), salt and pepper taste.
Preheat the oven to 180º. Wash the mushrooms, place on a towel, remove excess moisture, cut into thin slices, distribute on a lightly oiled baking sheet and bake until golden brown. Boil carrots and potatoes. You can add 1 tablespoon of sugar to the water in which the carrots will be boiled - the salad will turn out tastier. Cut the olives into rings, cucumbers into half rings. Finely chop the garlic. Cut the boiled potatoes and carrots into small cubes. Lightly fry the pistachios in a dry frying pan. Mix all the vegetables in a salad bowl, add nuts, salt and pepper, add oil and stir.
Recipe 7.
You will need: 2 small zucchini (about 400 g), 2 fresh cucumbers, 100 g bean sprouts, 250 g radishes, 4 sprigs of green onions, a handful raw almonds, 1 teaspoon peanut butter, salt, a small bunch of watercress. For dressing: juice of half a lime, 2 coffee spoons of liquid honey, 3 tablespoons of walnut oil, freshly ground black pepper.
Preheat the oven to 180º. Peel the zucchini, cut out the seeds, cut the flesh into slices about 1 cm thick, place on an oiled baking sheet and bake until golden brown. Cut the cucumbers into cubes too. Pour boiling water over the almonds, bring to a boil, and then, in portions, transfer the nuts into cold water, take them out from there and, pressing on each nut with two fingers (sliding movements), remove the peel - it should “slip off”. Chop each nut in half and fry in a dry frying pan until golden brown. Cut green onions into rings, radishes into circles. Mix radishes, green onions, bean sprouts in a bowl, add cucumbers. Next, prepare the dressing: using a whisk or blender, beat the honey with nut butter and lime juice. Gently fold the dressing into the salad, being careful not to damage the sprouts. Place the watercress leaves on plates, place the salad on them, sprinkle with nuts and freshly ground pepper. Serve immediately.
Recipe 8.
You will need: 300 g of red beans, 2 sweet Crimean onions, 1 large zucchini, 1 bunch of herbs (dill, parsley or basil), 100 g of peeled walnuts, 2-3 cloves of garlic, 250 g of champignons, 2 tablespoons of cold-pressed olive oil for salad dressing, refined vegetable oil for frying, salt and pepper to taste.
Soak the beans overnight. The next day, boil: first add water, boil for 15 minutes, then carefully strain the broth, add clean water and cook until tender. Be careful not to overcook the beans. Peel the onions and finely chop them. Fry one in oil until golden brown, set the other aside. In another frying pan, brown the washed, dried and sliced mushrooms. Cut the zucchini into cubes and fry until golden brown in a separate bowl. In a blender, grind garlic, herbs, nuts, salt, pepper, raw and fried onion. Add to vegetable puree olive oil, whisk again. Mix cooled beans, mushrooms, zucchini in a salad bowl, add dressing and stir.
Recipe 9.
You will need: 200 g canned corn, 200 g fresh pineapple, 1 eggplant (or zucchini), 100 g leek (white part), 1 white onion, 4 tablespoons vegetable oil, 1 cup red lentils. For the marinade: 1 coffee spoon of salt, 1 coffee spoon of sugar, 50 ml of water, 3 tablespoons of lemon juice (can be replaced with vinegar).
Rinse the lentils, boil for 15 minutes in 2 liters of salted water and place in a sieve. Cut the onion into rings and fry in oil. Cut the white onion into half rings and marinate in a mixture of salt, sugar, water and lemon juice (at least half an hour), then drain the liquid and squeeze the onion. Cut the eggplant into cubes and fry for about 7 minutes in another frying pan, adding salt at the end. Cut the pineapple into slices. Combine cooled lentils, fried leeks, pickled onions, corn and pineapple in a salad bowl. If necessary, add more salt and vegetable oil. This makes an excellent festive Lenten salad.
Recipe 10. Asparagus, green bean and avocado salad
You will need: 250 g boiled green beans, 2 boiled potatoes, 1 avocado, 2 small tomatoes, 250 g boiled green asparagus, 1 tablespoon natural apple (or balsamic) vinegar, 2 tablespoons olive oil, salt and black pepper to taste.
Mix vinegar with salt, pepper and olive oil. Place the beans in the center on a flat salad plate and distribute the potatoes and tomatoes cut into slices around. Remove the pit and peel from the avocado, cut the flesh into small slices and place on the potatoes. Scatter the asparagus on top. Pour the dressing over the vegetables and serve. This is another version of a lean salad for the holiday table.
As you can see, even during fasting you can enjoy amazingly tasty, satisfying, and most importantly, healthy dishes. Choose the recipes you like, prepare lean salads at home and eat to your health! Bon appetit!
Making salad during Lent is quite problematic. After all, during such a period it is strictly forbidden to consume any products of animal origin. That is why housewives are forced to prepare dishes without using eggs, meat, sour cream and mayonnaise.
Most chefs claim that lean salads are festive table can be much tastier than those made in the classic way. To convince housewives of this, they suggest considering several recipes and be sure to put them into practice.
Salads for Lent: step-by-step recipes
The simplest and fastest Lenten salad to prepare is a dish called “Vitamin”. To make it at home, you only need fresh vegetables and a little effort. But first things first.
So, to make a salad for Lent, we need:
- white cabbage - ½ medium fork (it is advisable to take a fresh vegetable);
- fresh carrots of maximum juiciness - 1 large or 2 medium;
- medium-sized table salt - add at your discretion (about 1/3 of a dessert spoon);
- fine white sugar - dessert spoon;
- sunflower oil - 3 large spoons (take without aroma).
We prepare products
Before fasting, you should prepare all the products. Carrots and white cabbage are well washed and cleaned. After this, they begin to grind them. Carrots are grated on the very fine grater, and the cabbage is chopped into long and thin strips.
Preparing snacks
In fact, lean salads in Lent prepare very quickly and easily. This is why such snacks are very popular during this holy period.
For cooking vitamin dish put white cabbage in a large and wide container, and then add juicy carrots to it and knead all the products with your hands for a long time so that in the end all the vegetables are completely softened and released a large number of juice Next, the salad is flavored with granulated sugar and sunflower oil. By mixing all the ingredients with a spoon, you get a very juicy and healthy dish.
How to serve it for a holiday dinner?
Vitamin-rich salads should only be presented freshly prepared on the festive table. This is due to the fact that they are made using fresh vegetables, which do not tolerate long exposure to heat or refrigeration chamber. Cabbage and carrot salad is good to eat along with a hot second or first course.
Making beet salad for Lent
Surely many remember how in kindergarten or the school canteen they served us boiled beets. This appetizer is also good for a holiday table, especially during Lent. It should be noted that it is done quite easily.
So what products are needed to prepare salads for Lent? Recipes for such dishes can include completely different ingredients. Beetroot snack involves the use of:
- fresh large carrots - 2 pcs.;
- white onion - 2 heads;
- fresh medium beets - 3 tubers;
- table salt - at discretion;
- sunflower oil - at your discretion;
- walnuts - handfuls.
Processing the ingredients
Delicious salads for Lent are made very quickly and easily. But before you start forming them, you should process all the ingredients. To do this, wash fresh vegetables well. Place the beets in boiling water, salt and cook until completely soft (about 65 minutes). After this, it is cooled, cleaned and grated on a large grater. Carrots and onions are processed in the same way. However, they are not boiled, but fried in a frying pan. Place vegetables in a heated bowl, add sunflower oil, and then cook until browned and completely translucent.
Forming a salad
Lenten salad is easy to form. To the grated boiled beets post vegetable roasting along with butter, and then season with table salt. Also, for taste and greater nutritional value, pre-washed and dried walnuts, crushed into coarse crumbs, are added to the ingredients. By mixing all the products, you get a fairly satisfying and nutritious salad, which has a beneficial effect on and saturates the body with vitamins.
Serving beetroot appetizer for the holiday table
After all the vegetables and nuts are mixed, they are immediately presented to the table. This salad can be served to guests either warm or already chilled. It is recommended to eat it along with the second or first hot dish. Although some housewives prefer to eat such a snack along with a slice of lean bread.
Making an unusual salad using squid
Lenten squid salad will serve as an excellent decoration for your table. Despite the use of seafood, this appetizer is made very quickly. Moreover, its preparation does not require large financial expenditures.
So, to make a lean squid salad, we need:
- ready-made squid in oil, purchased in a store - about 100-150 g;
- cherry tomatoes - about 10 pcs.;
- green salad - 2 medium bunches;
- bell pepper - 1 large piece;
- green onion - a couple of feathers;
- medium-sized lemon - ½ fruit;
- olive oil - a couple of large spoons;
- fresh parsley - use as desired;
- table salt - add to taste;
- pomegranate seeds - use at discretion (to decorate the dish);
- Freshly ground black pepper - use as desired.
Preparing the components
To prepare a delicious salad with squid, wash all fresh vegetables well and remove stems and other inedible elements. After this they are crushed. Cherry tomatoes are cut in half, green ones are torn into pieces, parsley is chopped with a knife, and sweet bell peppers are cut into thin half rings. As for it, they chop it very finely.
To make not only a tasty, but also a beautiful lean salad, squid in oil should be cut into very thin rings.
Preparing the sauce
As you know, during Lent it is forbidden to consume animal products, including mayonnaise and sour cream. In this regard, we decided to season the squid salad special sauce. To prepare it, mix freshly squeezed lemon juice, olive oil, and table salt and black pepper. Whisk all ingredients thoroughly with a fork.
The process of forming a holiday salad with seafood
Once the sauce is ready and all the ingredients are chopped, you can begin to form the snack. To do this, cherry tomatoes, squid in oil, bell peppers, green lettuce leaves, onions and fresh parsley are combined in one container. All products are seasoned with freshly prepared sauce and mixed thoroughly.
Serving a seafood appetizer for the holiday table
By mixing all the ingredients and seasoning them with sauce, you will get a very tasty, nutritious and beautiful salad. Having placed it in a glass or crystal bowl, the dish can be safely presented to the table. Additionally, it is recommended to decorate it with pomegranate seeds.
Let's sum it up
As you can see, lean salads are quite simple to prepare. Moreover, in their own taste qualities And nutritional value Such dishes are in no way inferior to classic ones. In this regard, they can be prepared at home not only during Lent, but also at other times.
For those who adhere to the traditions of the Orthodox Church, it is necessary to choose proper diet for the post. Refusal fatty foods animal origin should not deprive the body of vitamins and nutrients. Lenten food also suitable for dietary nutrition. Even if there is a need to change your diet, food should be enjoyable. The menu can be complemented by a delicious lean salad. There are many recipes for such dishes that will decorate your table.
One of the simple recipes
Let's prepare a delicious lean salad with a minimum amount of ingredients that are found in every kitchen. For this you will need 6 potatoes, one onion, 250 grams of pickled mushrooms (champignons are perfect), a can of canned peas, 5 pickles, herbs, salt and olive oil (can be replaced with vegetable oil).
First you need to boil the potatoes and dry them. This is all the preparatory work, after which you can begin to form a delicious lean salad. Cut the mushrooms into four parts. Peel the onion and chop it into half rings. Then you need to pour boiling water over it to remove the unnecessary bitterness in this salad. Cucumbers should be cut into cubes. We do the same with peeled potatoes. Now all that remains is to mix all the ingredients and add salt to taste. Dress the salad with oil and sprinkle with chopped herbs.
Holiday salad
Salads on Lenten table can become a culinary masterpiece. You don't have to take it for this. expensive delicacies. Standard products from the daily diet are quite suitable. Take one can of canned beans, 2 medium-sized pickles and tofu soy cheese (300 grams). You can season the salad with any oil you want. Cut the cheese into medium-sized pieces. Cut the cucumbers into cubes, similar to a vinaigrette. Place these two ingredients in a bowl and add canned beans to them. The type of bean does not matter; you can take white or red. Season a delicious lean salad with oil. For a spicy taste, add grated garlic and ground pepper.
Beet caviar
It is very useful to add beets to your diet. It contains many vitamins and other useful substances. Prepare lean beet salad as follows. You will need 3-4 medium-sized beets, one sweet pepper, one onion (small), two tablespoons of tomato paste, garlic (2 cloves), spices and vegetable oil. First, wash the beets and boil them in their skins until tender. The pepper also needs to be boiled a little, but not much.
While the vegetables are cooling, you can cut the onion into small cubes and fry it in a frying pan with vegetable oil and tomato paste. Grate the beets and chop the pepper very finely. If you wish, you can remove the skin from it, but it is not necessary. Add vegetables to the frying pan, add spices to taste (ground salt and pepper) and chopped garlic. Mix everything and put it in a salad bowl. The dish can be served to the table.
Nourishing and tasty
To make it more hearty snack, you can prepare a lean salad with rice and beans. To do this, take 100 grams of dry beans, 100 grams of rice, a small onion, one medium sweet pepper, a clove of garlic, vinegar and vegetable oil. Soak the beans in water for 7 hours.
Then boil it in new water until tender. We wash the rice and also boil it. Peel the pepper and cut it into any shape. Cut the onion into small cubes. Fry them in vegetable oil. Chop the garlic in any way. Mix all ingredients and season with oil and vinegar to taste. A delicious lean salad is ready.
Salad with fish
You can diversify the menu with seafood. Lenten salads Even a festive table will be decorated with fish. For cooking, we take any fish (salted, smoked or canned), fresh cucumber, one sweet pepper, 100 grams of rice, medium-sized onion, oil and salt as needed. First, boil the rice and cool. Finely chop the onion and fry in vegetable oil. We clean the pepper and cut it into not very small cubes. We also chop the remaining ingredients, but not too much, so as not to make porridge. Mix all ingredients and season with oil. Salt to taste, as the fish will already add salt to the dish.
Tuna salad
Lenten salads with fish are traditional not only during Lent. Take the jar canned tuna, 100 grams of dry beans, onion, vegetable oil and garlic. Soak the beans for 7 hours and then boil.
Finely chop the onion and sauté. Grind the fish and mix all the ingredients. Salt to taste and season with oil. This is how delicious lean salads are prepared. The recipes are very simple and accessible.
Salads for the festive table
Even during Lent you can decorate the festive table with delicious and original dishes. Lenten salads on New Year should please all guests. But you will have to spend a little more time preparing them. We will make a lean salad with squid. Seafood is a favorite product of many gourmets. You will need one kilogram of fresh frozen squid. We defrost them and remove the spine and skin.
Place the prepared carcasses in boiling water and cook for about 3 minutes, but no more. Overcooking squid can result in a very hard and tasteless product. Lenten salad with squid should be tender. When the carcasses have cooled, cut them into thin strips. Take two sweet peppers different color(red and yellow). We clear them of seeds and cut them into strips. Wash the medium tomato thoroughly and cut into small cubes. The lemon should be cut into slices, and then into eight more pieces. Cut the onion into cubes and scald with boiling water. Now put all the ingredients in a salad bowl and season lean mayonnaise or oil. Add salt and pepper as desired. Lenten salads for the New Year are sure to be decorated with greens.
Fruit salad
Lenten holiday salads can be made from fruits. It will turn out very delicious dessert. The “Winter Garden” salad will become the pride of any housewife. To prepare it you will need 3 apples, an orange, a tangerine, a pear, kiwi, 5 strawberries and several grapes. We must clean all fruits, removing seeds, skins and veins.
Cut them into slices, and cut the grapes and strawberries in half. Now we lay out the fruit in layers on a beautiful holiday dish, but not very small. The first layer will be apples. Then come pear, kiwi, grapes, orange, tangerine and strawberry. Before serving, sprinkle the salad with lemon juice and sprinkle with powdered sugar. Decorate the dish with thin shavings of orange zest and dried fruits. Serve the salad on the table.
Salad with pear and cheese
Lenten salad is not necessarily seasoned with vegetable or olive oil. You can use lean mayonnaise without eggs. Let's prepare a simple salad of pear and cheese. Here you need to take a pear durum varieties, better than winter ones. We take any cheese according to our taste. The pear must be cut into halves. Remove seeds and skin. Then cut it into strips. We also cut cheese. Add a small pinch of salt and red pepper to these products. Then season with lean mayonnaise. You can let the dish brew a little, then it will be even tastier. Lenten holiday salads like this are always in demand.
Oriental salad
There are options for preparing a lean salad for those who love oriental cuisine. Products will be needed minimal amount, and the result will be simply excellent. You will need 300 grams of Korean carrots and 300 grams of champignons. Korean carrots season with soy sauce.
This amount will require two large spoons. We also sprinkle it with toasted sesame seeds. Clean the mushrooms and cut into slices. Then fry them in vegetable oil. They need to be slightly browned. Salt and pepper them to taste. Mix these two ingredients and serve. To give the dish a more aesthetic appearance, we decorate it with herbs.
Unusual recipe
You can also prepare original delicious lean salads. The recipes include an ingredient atypical for such dishes, which gives them new flavor notes. Persimmons are most often used in making desserts. But how do you like a lean salad with persimmons and shrimp? This is an original, festive and very healthy dish. To prepare, take two persimmons, 16 king prawns, 100 grams of arugula, salad mix(200 grams), one clove of garlic, 50 grams of pine nuts, balsamic vinegar, mustard beans and olive oil. For salad you should choose ripe fruits, without seeds, which do not knit. Peel the shrimp and place in a frying pan with olive oil. Fry them for about 3 minutes with the addition of finely chopped garlic. We wash the persimmon and cut it into thin slices. Pour arugula and salad mix into a salad bowl. Mix the greens and place into serving bowls. Place fried shrimp on top and sprinkle with pine nuts. Place persimmon slices on the sides. For dressing we use a mixture of balsamic vinegar, oil, mustard, salt and pepper. Pour over the salad and serve.
Cabbage and soy salad
During fasting, the body especially needs vitamins and useful substances. There are a lot of them in sprouted soybean sprouts. For a lean salad you will need 150 grams of white cabbage, 150 grams of sprouted soybean sprouts, 100 grams of papaya (can be replaced with sweet pumpkin), a bunch of basil, lemon or lime juice, olive or vegetable oil, ground pepper (a pinch) and salt. It's light but very healthy salad. Fry the soybean sprouts in a frying pan with some oil. Chop the cabbage finely and place in a salad bowl. We cut or tear the greens with our hands. If desired, you can add to this salad Bell pepper. We cut it into thin strips. Cut papaya or pumpkin into thin slices. Place all the ingredients in a salad bowl and sprinkle with lime or lemon juice. Serve the salad in portioned plates.
Moroccan carrot salad
Easy to prepare and delicious salad almost from one carrot. This dish takes 15 minutes to prepare. Take 500 grams of carrots, two large spoons of vegetable oil, one lemon, a bunch of cilantro, a quarter spoon of cumin, salt and ground red pepper. Peel the carrots and cut into very thin strips. A special grater can be a helper in this matter. Divide the lemon in half and squeeze the juice out of one half. Cut the second part into thin circles. Wash the cilantro and chop finely. Place the greens in a bowl and add vegetable oil, lemon juice, salt and cumin. Mix all the ingredients and pour the mixture over the carrots. Decorate the salad with herbs and lemon. Serve in a couple of hours. By this time, the carrots will be saturated with all the juices and will become especially juicy.
Greek salad
Greek salad can also be classified as Lenten dishes. You need a traditional set of products: 2 tomatoes, 2 cucumbers, a medium onion, several olives and olive oil. Cut tomatoes and cucumbers into cubes and place in a salad bowl. Cut the onion into half rings and the olives into thin rings. Mix all ingredients and season with olive oil. This is a traditional, but everyone's favorite salad.
Salad with croutons
Salad with croutons takes its own place among appetizers. To prepare it, you need to take one equivalent can of white beans and pickled champignons, one small onion, 200 grams of white soy cheese, herbs, spices, lean mayonnaise, garlic and 50 grams of lean croutons from rye bread. Drain the water from the beans and pour it into the salad bowl. Cut the champignons into quarters, and the onion and cheese into cubes. Place all ingredients in a salad bowl and mix. Lastly, add croutons and season the salad with mayonnaise. Add garlic if desired. This salad should be served immediately, before the croutons become soft. You can season this dish with lean mayonnaise, and then sprinkle crackers on top. Decorate the lean salad with croutons with herbs and cherry tomatoes, cut into halves.
Afterword
Lenten salad can be prepared from any fresh vegetables and fruits. They look very good in such dishes canned food. The simplest and most well-known lean salad is made from tomatoes, cucumbers and onions, cut into pieces and seasoned with vegetable oil. By adding new ingredients, you can create new dishes. Therefore, show imagination and creativity, and food will bring you pleasure.
Today, more and more people are trying to fast. For some it is a tribute to fashion, for others it is a diet, and for others it is a true believer. Whatever the motives, you have to cook without animal products. Of course, from plant products they prepare the first, second and dessert, but some of the most simple dishes Lenten menu are salads. They are quick and easy to prepare.
This is a light food containing vitamins and microelements, necessary for the body. So, lean salads: recipes with photos, simple and delicious options preparations, cooking secrets - further.
Important! Since lean salads are prepared without animal products, lemon juice, apple and balsamic vinegar or vegetable oil are used for dressing.
The composition of crab sticks includes fish protein or a mass of chopped white fish: hake, blue whiting, pollock, cod. However, in Lately the manufacturer makes them cheaper by adding various components - egg white, soy, chemical additives. If you are strictly fasting, be sure to read the ingredients on the package before purchasing.
Crab stick salads are usually seasoned with lean mayonnaise. Even a novice housewife can prepare it.
Lenten mayonnaise:
water - 3 glasses;
wheat flour - 1 cup;
vegetable oil - 8 tbsp. spoon;
lemon juice - 3.5 tbsp. spoons;
mustard - 3 tbsp. spoons;
granulated sugar- 2 tbsp. spoons;
salt - 2 teaspoons.
Add to the sifted flour a small amount of water, mix so that there are no lumps. Place the mixture on the stove and bring to a boil, cook until thick, stirring occasionally. While the mixture is cooling, pour any type of vegetable oil (olive, sunflower, corn), lemon juice, mustard, salt, sugar into a deep bowl and beat for 2 minutes using a mixer. Then, continuing to beat, add the cooled flour mixture in several stages. Lenten sauce ready.
Lenten salads (recipes with photos) are simple and tasty with crab sticks and can be prepared according to several recipes.
Layered salad
raw radish or daikon;
boiled potatoes;
crab sticks;
prepared seaweed - 1 jar;
lean mayonnaise.
The potatoes are grated on a coarse grater. Do the same with raw radish. The sticks are cut finely. Take a vase and lay out the components in layers: first a layer of radish, then potatoes, sticks, lay on top seaweed. The layers are covered with mayonnaise.
Lenten salad:
boiled rice - 150 g;
crab sticks - 200 g;
onion - 1 piece (medium size);
corn - 1 can;
canned champignons - 250 g;
lean mayonnaise - 180 g;
a pinch of salt.
Cooled boiled rice is transferred to a deep bowl. Finely chopped crab sticks, onions, and champignons are added to it. The liquid is drained from the corn and the mass is sent to the salad. Salt and pepper everything (to taste), season with mayonnaise, and mix.
Important! Champignons can be replaced with any salted and pickled mushrooms.
If you don't like mayonnaise, you can season this salad with lemon juice.
Vegetable salad with crab sticks:
tomatoes - 2 pcs;
crab sticks - 200 g;
sweet pepper (medium) - 1 piece;
pickled cucumbers - 2 pcs;
garlic - 1-2 cloves;
greens - dill, parsley;
salt, pepper to taste;
lemon juice - 1 tbsp. spoon.
Vegetables are cut into cubes, crab sticks into small pieces. The garlic is finely chopped with a knife or squeezed through a garlic press. The greens are finely chopped. Everything is mixed, salted, peppered and seasoned with lemon juice.
Lenten salads with mushrooms
Mushrooms during fasting are the main source of protein. On sale you can find any mushrooms from champignons, hangers to exotic shiitakes. Delicious and simple Lenten vegetable salads (recipes with photos) with mushrooms are a real “highlight” of the Lenten table.
This is interesting! Shiitake fruits are considered champions in the fight against cancer cells.
Lenten salad with hanger mushrooms:
oyster mushrooms - 200 g;
onion - 1 piece (large onion);
garlic - 1 clove;
lettuce leaves;
fresh cucumbers - 2 pcs;
lemon juice - 1/2 citrus;
salt, pepper to taste
The onion is cut into half rings and fried in oil, then oyster mushrooms are added and fried for another 10 minutes, chopped garlic is added at the very end. Lettuce leaves are washed and torn into medium pieces by hand, cooled mushrooms and onions are added to them, and sliced cucumbers are added. All that remains is to salt and pepper the salad to taste and season with lemon juice.
Important! When choosing oyster mushrooms, pay attention to the cap. In a young and tender mushroom it is light gray in color.
Salad with champignons:
fresh champignons - 200 g;
boiled rice - 100 g;
canned olives - 50 g;
pickled cucumber - 50 g;
onion - 30 g;
dill greens;
vegetable oil for dressing.
Pour oil into a frying pan and fry the mushrooms. The onion is cut into rings and doused with boiling water. Cucumbers and olives are cut. The greens are finely chopped. Mix everything, add oil, mix again.
This is interesting! Champignons are rich in phosphorus; they can compete in its content with recognized leaders - fish and seafood.
Dietary, simple and tasty lean salads, recipes with photos are presented in the article, you can prepare practically from what is in the refrigerator.
Salad with berries and mushrooms not only satisfying, but also rich in vitamins. In early spring, when the diet lacks fresh vegetables and fruits and vitamin deficiency is approaching, it comes to the rescue with a huge charge of vitamins.
boiled potatoes - 4 pcs;
boiled carrots - 2 pcs;
pickled mushrooms (any) - 0.5 l;
berries - 1 cup (cranberries or lingonberries);
green onion - 1 bunch;
dill, parsley - 1 bunch of each;
green pea canned - 150 g;
vegetable oil - 30 g;
salt - 1 teaspoon.
Vegetables are boiled in their skins and peeled. Berries are taken fresh or frozen. Frozen cranberries or lingonberries are thawed in advance and excess juice is squeezed out. Potatoes and carrots are cut into cubes, mushrooms into small pieces. Finely chop the greens and onions. All components are placed in one container and stirred. Salt and season with vegetable oil.
Lenten salads for funerals
The funeral table is a tribute to centuries-old traditions. As you know, a person is alive as long as he is remembered.
Important! There must be kutia on the table - a ritual porridge made from grains of rice, millet or barley with the addition of raisins and honey. Before the beginning funeral meal First they eat three spoons of kutya.
Delicious and simple lean salads (recipes with photos) for funerals can be prepared in several ways.
For funerals, salads are often prepared, which include cabbage, mushrooms or fish. Cabbage is a vegetable that is available almost any time of the year.
Salad from white cabbage:
white cabbage - 1/2 of a medium head;
sweet pepper - 3 pcs;
carrots - 2 pcs;
fresh apple - 1 large;
onion- 2 onions;
apple cider vinegar, granulated sugar, vegetable oil, salt for salad dressing.
Shred the cabbage into thin strips, place in a large bowl, add a little salt and mash with your hands until cabbage juice appears. The bell pepper (if it is not available, you can do without it) is cut into thin strips, the onion into half rings. Grate carrots and apples on a coarse grater. All ingredients are mixed. To your taste, prepare a dressing from the ingredients, to which you can add black pepper. Pour vegetables into it, mix well, and leave to infuse for a day.
Salad from canned fish:
canned food “Saury” or “Pink salmon” - 1 can;
pitted olives - ½ can;
boiled potatoes - 3 pcs;
green onions;
lean mayonnaise.
Mash canned food using a fork. Potatoes are cut into cubes, olives into rings. The onion is chopped. Mix everything and season with mayonnaise. If there is not enough salt, add more salt.
Low-calorie, simple and tasty Lenten salads (recipes with photos) will appeal not only to those who fast, but also to those who like to eat meat. From the set simple products plant origin You can prepare a variety of lean salads that are in no way inferior to the usual salads.
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