Spring salads. Delicious spring salads. Zucchini appetizer salad

Light salads with notes of spring and warmth: 7 excellent and simple recipes that will diversify your menu.

Spring salad with radishes and orange dressing

The recipe for this salad is simple, but all the magic of taste is in its dressing. For 4 servings you need:

14-16 radishes, rinsed and cut into large slices (as in the photo of the salad);
100g feta cheese, cut or broken into small pieces;
2 tbsp. chopped mint leaves;

For refueling:

1 glass of orange juice;
1 tbsp olive oil;
1/2 tsp. curry powder;
salt to your taste.

Preparation:

Place the chopped radishes in a salad bowl and mix with feta cheese and mint.

Now let's prepare the dressing: pour the juice into a small saucepan or frying pan, place over medium heat and bring to a boil. Cook it for 8-10 minutes, then mix with curry and olive oil. Pour into a gravy boat and let cool.

Dress the salad when serving.

Salad with apple, radish and red cabbage

Fresh, juicy and spring vegetable salad for every day. For it you will need:

2 cups finely chopped red cabbage;
8-10 chopped radishes;
2 medium apples, peeled and cored;
1 small red onion;
a bunch of parsley.

Cut the apples into strips, cut the onion into half rings. Combine shredded cabbage, radishes, apples and onion in a large bowl.

Spring salad with cucumber and yogurt dressing

For 4 servings of this refreshing salad you will need:

3 small cucumbers, cut into slices;
0.5 kg cherry tomatoes, cut in half;
half a red onion, cut into half rings;
1 clove of garlic, finely chopped;
2 tbsp chopped mint;
2 tbsp. finely chopped parsley;

For refueling:

100 ml. natural yogurt;
1 tsp lemon juice;
salt, pepper to your taste.

Preparing this salad is very simple: mix all the ingredients in a salad bowl. The dressing is also simple: mix yogurt with lemon juice and add pepper. Dress the salad and quickly start eating it!

Mediterranean salad - recipe with photo

Elegant and light, this salad made from common vegetables is the perfect accompaniment to any lunch or dinner. For 4-6 servings you need the following ingredients:

4 cups of any salad mixes (fortunately, there are plenty of them in stores now);
2 small tomatoes;
3 medium cucumbers;
1 red onion;
100 g Feta cheese

Salad with radish, iceberg lettuce and avocado

For the salad you need to take:

a small head of iceberg lettuce;
8-10 radishes (fresh), cut into circles;
a couple of green onions, finely chopped;
1 avocado, peeled and cut into slices;
a little dill.

Cut or tear iceberg lettuce into small pieces with your hands. Mix lettuce leaves with chopped radishes, green onions and dill. When serving, garnish the salad with avocado slices and pour over.

Spring salad with radishes and blue cheese

An excellent salad for lunch or dinner - light, crisp and so springy. For 4 servings you will need:

2 carrots, peeled and washed;
15 radishes, washed;
100 gr. blue cheese;
small head of iceberg lettuce

Dressing that will pleasantly enrich the salad:

4 tbsp. mayonnaise;
4 tbsp. sour cream;
1 tbsp. red wine vinegar;
1/4 tsp. Worcestershire sauce (can be replaced with soy sauce)
salt and pepper to taste

Let's start preparing:

Cut the carrots into bars or rings, as you like best. Cut the radishes into thin circles. Break the cheese into small pieces with your hands. Tear the lettuce leaves with your hands into 5-6 cm pieces.

Place the vegetables in a salad bowl and mix everything. Sprinkle cheese on top.

To prepare the dressing, all ingredients must be mixed in one bowl. Toss the salad with dressing just before serving.

Spring salad with strawberries and goat cheese

An original salad of greens and strawberries, you can surprise your guests and household members with it.

For 4 servings of salad you need:

3 tbsp. baby spinach;
3 cups watercress;
2.5 cups fresh strawberries, chopped;
1/3 tbsp. green onions, finely chopped;
a handful of pecans, cut into small pieces;
70 gr. goat cheese

For refueling:

1 tablespoon pure maple syrup or brown sugar;
2 tablespoons red wine vinegar;
1 tablespoon olive oil;
1/4 teaspoon salt;
freshly ground pepper to taste.

Preparation:

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl.

Mix watercress, spinach and strawberries in a bowl. When serving, divide the salad onto plates. Sprinkle with goat cheese and nuts, and drizzle with dressing.

Advice! If you want the nuts in the salad to be crunchy, fry them in a dry frying pan over medium heat for about 2-4 minutes.

Are you planning to set a holiday table? You don’t know what else you can do to surprise your guests and loved ones? Prepare more delicious, unusual salads, and you are guaranteed good luck! After all, salads are the best option not only for the everyday diet, but also for the holiday table. Thanks to the variety of products, you can prepare salads for every taste, taking into account the taste preferences of each person. Some people love light vegetable salads - there are a huge number of types. Others prefer hearty meat ones, and there are many of them too. And how many recipes there are for fish and fruit salads! Salads fill our body with all the necessary substances and elements - fiber, proteins, fats, carbohydrates, microelements, mineral salts and vitamins, which are so necessary for our body at the beginning of spring.

Avocado salad with tomatoes and sweet peppers

Ingredients:

1 avocado
1 large tomato
1 teaspoon lemon juice
1/2 red sweet pepper
1/2 chili pepper
1 clove of garlic
1-2 tablespoons chopped green onions
2 tablespoons chopped cilantro, parsley or dill
1-2 tablespoons mayonnaise
ground black pepper and salt

Instructions: Mash the peeled, pitted avocado with a fork until it becomes a paste, add lemon juice and stir. Scald the tomato with boiling water, remove the skin and finely chop the pulp. Chop the peeled garlic. Remove seeds from sweet peppers and chili and chop very finely. Combine the prepared products, add green onions, mix well, salt, pepper, season with mayonnaise and mix again. Keep the finished salad in the refrigerator for 30-40 minutes and serve with chips or salted croutons.

Arugula salad with shrimp

Ingredients:

1 tomato
115 g peeled king prawns
75 g arugula
5 ml oyster sauce
50 ml olive oil
10 ml soy sauce
20 g pine nuts

Instructions: Arugula has a bright taste. However, a girl who watches her weight and health has other reasons to love this salad: it improves metabolism and digestion, and contains a lot of vitamin C and iodine. Place washed and dried arugula in a heap on a serving plate. Separately, mix the oyster sauce and some of the olive oil. Pour the resulting sauce over the arugula. Fry the shrimp in the remaining olive oil, adding soy sauce at the end of cooking. Cut the tomato into slices and fry the pine nuts. Arrange the shrimp and tomato wedges around the edges of the arugula and sprinkle the dish with toasted pine nuts.

Pineapple salad with cheese

Ingredients:

250 g canned pineapples
250 g hard cheese
3 cloves garlic
3-4 tbsp. l. mayonnaise
salt

Instructions: Strain the pineapples from the liquid and cut into large cubes together with the cheese. Pass the peeled garlic through a garlic press or grate it on a fine grater, mix with mayonnaise, season the pineapples with cheese with this mixture, add salt and mix. Let the finished salad brew for 10-15 minutes and serve.

Salad "Spring"

Ingredients:

50 g boiled beets
1 orange
1 fresh cucumber
1 green onion
100 g balsamic vinegar
30 g sugar (3 tsp)
10 ml olive oil (1 tbsp)
70 g feta cheese
2 g sesame (pinch)

Instructions: Cut the boiled beets into small cubes. Peel the orange, remove the film from each slice, cut the slices into 3 parts. Peel the fresh cucumber from skin and seeds and cut into cubes, like beets. Making balsamic syrup. To do this, heat balsamic vinegar and sugar on the stove and evaporate by 1/3.
Add to beets. In another bowl, mix cucumbers with orange, a pinch of salt and olive oil. We lay out the salad in layers: the first layer is half the volume of beets, the second is half the volume of orange with cucumbers, the third is feta cheese, cut into neat cubes. Sprinkle toasted sesame seeds on top of the feta (if you don’t fry the sesame seeds, it will be damp) and finely chopped green onions. Decorate the dish with balsamic syrup.

Avocado, grape and cheese salad

Ingredients:

200 g avocado
1 small bunch each of green and black grapes
150 g edam cheese
1 fig
1 teaspoon mustard
1/2 tablespoon chopped green onion
1 tablespoon shelled pine nuts
white wine vinegar

Instructions: Wash the grapes, dry them, separate the berries from the branches and cut them in half, removing the seeds. Cut the avocado in half, cut off the peel, and cut the pulp and cheese into small cubes. Pour pine nuts into a dry frying pan and fry, stirring. Prepare the dressing: wash the figs, cut them in half, scoop out the pulp with a spoon and mash it slightly. Add mustard, green onions, vinegar, salt and ground pepper to it and mix well. Then, continuing to stir, add vegetable oil. Combine grapes, avocado and cheese, pour over the dressing, stir, place in a salad bowl, sprinkle with pine nuts, let stand for 10 minutes, and then serve.

Beet salad with cheese

Ingredients:

600 g young medium-sized beets
3-4 tbsp. l. olive oil
6-7 tbsp. l. balsamic vinegar
salt and black pepper
150 g blue cheese (Roquefort, Gorgonzola)
1-2 tsp. sesame

Instructions: Boil the beets and cut into 4 parts (if the tubers are large - into 6-8). Heat the oil in a saucepan, put the beets in it and fry for 2-3 minutes. Pour in vinegar, season with salt and pepper. Transfer to a bowl, let cool and refrigerate for several hours. Before serving, crumble the cheese over the beets and then sprinkle the dish with sesame seeds. Can be served with arugula.

Mixed salad with chicken and vegetables

Ingredients:

120 g chicken fillet
1 egg
40 g white bread pulp
5 g curry
10 g grated Parmesan cheese
30 g green salad mix
1 radish
1 cucumber
orange juice from 1/3 orange
2 g mustard
10 g honey
30 g olive oil

Instructions: Beat the chicken fillet on one side, roll in the egg and breading of white bread, curry and Parmesan. The result is a yellow fillet. Drizzle it with olive oil. Cut radishes, apples crosswise, and cucumbers into slices. Prepare the dressing: combine orange juice, mustard, honey, olive oil and salt in a blender.
Fry the chicken in a preheated oven for 15 minutes at 180°C. Remove, cut diagonally into small slices and carefully place throughout the plate. Top the chicken with the salad mixture. On top of the salad are plates of vegetables: radish, cucumber, apple in random order. Pour over the sauce. Garnish the dish with hard goat cheese.

Eggplant, mint and feta salad

Ingredients:

1 eggplant
2 tbsp. l. olive oil
1/4 pumpkin
100 g feta cheese
2 tbsp. l. freshly chopped mint
1 tbsp. l. lemon juice

Instructions: Cut the eggplant in half, cut the pumpkin into cubes and bake the vegetables in the oven, drizzling with olive oil for 15-20 minutes. Mix pumpkin in a deep bowl with feta, fresh mint and lemon juice. Add salt and black pepper. Stuff the eggplant halves with the mixture.

Salmon salad with herbs

Ingredients:

150-200 g salted salmon
150 g soft lightly salted cheese
80 g mixture of different salads
3 cucumbers
1 small lemon
3-4 tbsp. spoons of olive oil
dry italian herb mixture
salt pepper

Instructions: Wash and dry the lettuce leaves thoroughly and place in a salad bowl. Cut the fish into thin slices. Squeeze the juice from the lemon and mix it with vegetable oil, season with salt, pepper and dry herbs. Pour half of the dressing over the chopped fish, mix well and leave for 10 minutes.
Cut the peeled cucumbers into thin slices and add to the salad. Cut the cheese into cubes and add to the salad. Add the remaining dressing to the salad and stir.
Place the prepared fish in the salad bowl, mix lightly so as not to damage the fish. Place the salad on plates and serve.

Tuna salad with pomegranate

Ingredients:

Lettuce and arugula leaves 200 g
1 can canned tuna
1 pomegranate
2 eggs
salt, ground black pepper
lemon juice
cherry tomatoes

Instructions: Remove the tuna fillet from the can, let the juice drain and cut into small cubes. Cut the pomegranate with a knife, carefully break it in half and remove the seeds. Mix finely chopped eggs, pomegranate seeds, lettuce, cherry tomatoes and tuna, add salt and pepper to taste. Season the salad with sunflower oil and lemon juice.

After the winter cold and vitamin deficiency, our body really needs vegetables and fruits, as well as greens. Simple and affordable salads made from spring products can make up for the deficiency of nutrients, especially since with the coming warmer weather you really want something juicy, bright and fresh.

There is nothing complicated when creating these dishes, just a little patience - and any novice cook will solve this problem, since no special skills are required. However, there are some subtleties and rules for creating such dishes, which we will discuss below.

To create spring salads, you can use any fresh vegetables, eggs and dressings. It is not necessary to strictly follow recipes; use your imagination and use all available products, taking into account their compatibility.

Spring classic salad

We will need:

White cabbage – ½ piece;
Eggs – 6 pcs.;
Dill and parsley – 100 grams;
Cucumber – 3 pcs.;
Green onions – 50 grams;
Olive oil – 50 ml;
Salt.

Preparation:

Wash the cucumbers, remove the top layer, then cut into cubes;
Remove the top leaves from the young cabbage, then chop the head of cabbage very finely;
Wash the green onions, dry them and cut them into rings;
We do the same with the rest of the greens;
Boil eggs hard. Cool and remove the shells, then chop coarsely;
Assembling the salad: combine all the ingredients, salt and season with oil. An easy and quick vitamin salad is ready!

Radish salad

We will need:

Young cabbage – ½ head;
Fresh radish – 10 heads;
Green onions – 70 grams;
Dill – 70 grams;
Eggs – 3 pcs.;
Mustard – 1 tsp;
Vegetable oil – 2 tablespoons;
Sour cream – 4 spoons;
Salt pepper.

Preparation:

We clean the young cabbage from dirty outer leaves, and then cut it into thin short slices;
We wash the dill, dry it well, then finely chop it with a knife;
We do the same with the onion, but cut it into rings;
Mix the greens with cabbage, add a drop of salt and crush with a rolling pin or hands so that everything becomes a little softer and juicier;
Boil the eggs, cool in water, remove the shell. Then coarsely chop;
Wash the radishes well, cut off the tails and cut into circles;
We also wash the cucumbers and cut them into halves. Then chop them in the form of a semicircle;
Prepare the sauce: combine sour cream with butter, salt and mustard;
Combine all the prepared ingredients and pour the dressing over them, add salt and mix. Spring salad with fresh vegetables is ready!

Country salad

We will need:

Early cabbage - ½ fork;
Country eggs – 4 pcs.;
Carrots – 2 pcs.;
Garlic – 3 cloves;
Onion (greens) – 50 grams;
Cilantro – 50 grams;
Cucumber – 100 grams;
Tomato – 100 grams;
Radish – 4 pcs.;
Olive oil – 1 spoon;
Mayonnaise – 2 spoons;
Salt.

Preparation:

Remove the outer leaves from the cabbage, then take a deep bowl and finely chop it into it. Then knead thoroughly with your hands or a potato masher so that it releases juice and also becomes softer;
Boil the eggs hard and leave to cool in cold water. Then peel and cut into slices;
Remove the peel from the garlic, press it in a press or grate it. Add it to the cabbage and grind and press a little again;
We wash the carrots, peel them and grate them on a fine grater, as for Korean carrots, only slightly shorter;
Wash the cucumber, remove the peel and cut into circles;
We do the same with radishes, first removing the tails;
Wash the tomatoes, then chop them into cubes;
We wash the greens under the tap and dry them on napkins. We chop most of it quite finely, and leave a little cilantro for decoration;
Now let's prepare the dressing for our salad. To do this, add vegetable oil and a little salt to the mayonnaise, then beat it into a fluffy foam-like consistency;
Assembling the salad: combine cabbage with garlic with other vegetables, herbs and slices of eggs, then pour over our sauce and garnish with the remaining cilantro.

With cherry and soft cheese

We will need:

Green salad – 1 bunch;
Radishes – 6 pcs.;
Fresh cucumber – 3 pcs.;
Cherry tomatoes – 200 grams;
Green onions – 6 feathers;
A mixture of parsley and dill – 50 grams;
Soft cheese – 100 grams;
Garlic – 2 cloves;
Olive oil – 5 tbsp;
Half a lemon – 1 pc.;
Black pepper (powder) – a pinch.

Preparation:

Divide the salad into leaves, rinse and dry on napkins. Then we tear it into small pieces with our hands;
We wash the radishes, get rid of the tails, cut them in half, and then chop them into semicircles;
Wash and peel the cucumbers, then divide them into halves lengthwise and also chop them into half circles;
We wash the cherry tomatoes. Separate the twigs and leaves, then cut in half or quarters;
We wash all the greens, let them dry, then chop them finely;
We peel the garlic and press it through a press;
Squeeze the juice from the lemon into a separate container;
Prepare the sauce. Mash the soft cheese with a fork, then mix with olive oil and garlic, finally add squeezed lemon juice, pepper and beat everything in a blender;
We assemble the dish. Place lettuce, radishes and cucumbers, green onions, dill and parsley, as well as cherry tomato slices in a deep bowl. Pour the sauce over everything and mix gently.

With sorrel and apples

We will need:

Fresh leaf sorrel – 200 grams;
Sweet and sour apple – 1 pc.;
Green onion – 50 grams;
Parsley – 40 grams;
Garlic – a couple of cloves;
Radishes – 4 heads;
Dill – 40 grams;
Sour cream - a small glass;
Salt.

Preparation:

Wash the apples thoroughly, peel them with a vegetable peeler and grate them on the coarsest grater;
Wash the radishes, remove the tails and cut into circles;
Wash the sorrel, dry it and tear it into shreds with your hands;
Wash the green onions, let them dry and chop them;
We do the same with the rest of the greens;
Remove the peel from the garlic, press through a press and grind with a pinch of salt;
In a deep salad bowl, combine the following ingredients: radishes, apples, sorrel, parsley, garlic and green onions. Season with sour cream, knead and sprinkle with chopped dill.

With beans and chicken

We will need:

Tomatoes – 3 pcs.;
Chicken breast – 250 grams;
Canned red beans – 1 can;
Hard cheese – 150 grams;
Lettuce greens – 1 bunch;
White bread – 150 grams;
Sour cream – 70 grams.

Preparation:

Cut the bread into cubes and dry in the oven until it becomes crackers;
Wash the chicken breast, separate the skin and cut into pieces. Let's heat up the frying pan. Add a little water, then the fillet and add a little salt. Close the lid and simmer until done. At the very end, let the liquid boil away and lightly fry the meat;
Divide the green salad into leaves, wash and dry. Then we tear into medium shreds;
Wash the tomatoes, cut off the stems and finely chop;
Grind the cheese into cheese shavings in a blender;
Drain all the brine from the beans;
Combine lettuce leaves, chicken, tomatoes and beans. Add cheese and sour cream. Add a little salt and mix. Just before serving, sprinkle crackers on top.

With orange and beets

We will need:

Beetroot – 100 grams;
Fresh cucumber – 1 pc.;
Sweet orange – 1 pc.;
Green onions - 3 feathers;
Feta cheese – 70 grams;
Olive oil – 10 ml;
Balsamic vinegar – 100 grams;
Sugar – 30 grams;
Sesame - a teaspoon.

Preparation:

Boil the beets until soft, then peel and cut into small squares;
Peel the peel and membranes from the orange, divide it into slices, then cut each of them into 4 pieces;
Trim the skin from a fresh cucumber and remove large seeds, if any. Then we chop it like beets;
Wash the green onions, dry them and cut them into rings;
Cut Feta cheese into cubes;
Fry sesame seeds in a dry frying pan;
Let's prepare the syrup for the salad. In a small frying pan, mix sugar with balsamic vinegar, heat and let one third of the volume evaporate;
Add half of the mixture to the beets;
In another bowl, combine cucumbers and oranges, olive oil and add a little salt;
We assemble the salad in stages. As the first layer, lay out beets with balsamic syrup (1/2 part), then half of the cucumbers and oranges, and the third layer is the same amount of Feta cheese. Then sprinkle everything with some sesame seeds and repeat the layers again. Finally, drizzle everything with the remaining balsamic syrup and garnish with green onions.

With radish and bell pepper

We will need:

Fresh white cabbage – 250 grams;
Sweet bell pepper – 80 grams;
Green radish – 150 grams;
Black radish – 130 grams;
Apple – 50 grams;
Carrots – 90 grams;
Dill – 20 grams;
Cucumber – 150 grams;
Vegetable oil – 30 grams;
Light mayonnaise – 60 grams;
Mustard - a tablespoon;
Salt.

Preparation:

We peel the cabbage from the outer leaves and chop it into thin strips;
Wash the pepper well, cut it into halves and discard the stem and seeds. Then we plan into thin strips;
Wash both radishes thoroughly with a brush and cut into cubes. Then pour cold water (each separately) and let stand for 40 minutes so that all the bitterness comes out of the fruit;
Wash the carrots well, then remove the skin. Grate on a medium or fine grater;
Wash the apple and remove the peel, and chop the pulp into cubes;
We also wash the cucumber and cut it in the same way as an apple, but you can leave the skin;
Wash the dill under water pressure, let it dry and chop finely;
Prepare the sauce: combine mayonnaise, mustard and butter, beat until fluffy;
We collect the salad. Combine all the above ingredients, add salt and pour over the dressing. You can also replace this sauce with regular sour cream, which will make the dish lighter.

With beans and asparagus

We will need:

Potatoes – 350 grams;
Beans in pods – 200 grams;
Asparagus – 200 grams;
Green pea pods – 400 grams;
Ham – 90 grams;
Mixture of lettuce leaves – 130 grams;
Hard cheese – 100 grams;
Fresh watercress – 50 grams;
Apple cider vinegar – 2 tbsp;
Olive oil – 6 tbsp;
Sugar – 5 grams;
Salt.

Preparation:

Wash the potatoes, boil and let cool. Then we peel the skin and cut it;
We wash the beans and remove the pods. At the same time, boil water and dip the beans and asparagus into it for 3 minutes. Then we take everything out, put the asparagus aside, and rinse the beans in cold water. After such procedures, the skin can be easily removed from the peas; to do this, just make a cut and press a little so that the bean pops out on its own. When we have sorted out all the peas, dip them in boiling water for another 1 minute;
Cut the ham into strips;
We wash the lettuce leaves and dry them on napkins, then tear them quite finely with our hands;
Grind the cheese into shavings;
Let's prepare the dressing. Grind the watercress in a blender, then add olive oil, salt, vinegar and sugar. Beat everything until fluffy;
Combine ham, potatoes, asparagus and peas and mix;
We collect our food. Pour 1/3 of the sauce over the lettuce leaves, mix and place on a wide dish. On top of them we place a mixture of vegetables and ham, which we pour with the remaining dressing. Finally, sprinkle the salad with cheese shavings. The dish is ready and can be served.

Tips for preparing spring salads:

To preserve the maximum amount of vitamins in greens, it is better to tear them with your hands where possible;

Fresh vegetables in a salad contain a lot of juice, so it is better to salt and season them immediately before serving so that the dish does not sour too quickly;

When boiling foods, it is better to do this under a closed lid and in a moderate amount of liquid, this way more vitamins will be preserved.

With the arrival of the long-awaited spring, I want to throw off everything unnecessary and enjoy the lightness. You can start by updating your already tired winter diet. Therefore, today we suggest recalling recipes for preparing spring salads.

Citrus freshness

Even a novice cook knows how to prepare a spring salad. The main thing is that it contains fresh vegetables or fruits, a not too rich dressing and some gourmet ingredient. In this regard, spring salad with beets and grapefruit is just what you need. Cut half the boiled beets into cubes. Remove the peel from the grapefruit, peel the membranes from the segments and cut the pulp into three parts. In one bowl, mix the beets with 30 ml of balsamic vinegar, in another bowl, combine arugula or any other greens with grapefruit, season with 1 tbsp. l. olive oil and a pinch of salt. Mix both parts, sprinkle with pomegranate seeds and walnuts - a delicious spring salad is ready.

Cabbage mosaic

Cabbage of any variety is one of the main ingredients of spring salads. It goes well with a variety of foods and adds a juicy flavor to the dish. In addition, spring cabbage salad is full of vitamins and healthy fiber. We need a head of white cabbage, which we chop and mix with 1 grated carrot. Pour boiling water over 100 g of dried apricots for 5 minutes, then drain in a colander and finely chop. Now mix all the ingredients in a salad bowl, add parsley and pour the salad with a dressing made from the juice of 1 lemon and 2 tbsp. l. vegetable oil.

Spicy twist

How to make a quick spring salad? Take a standard set of vegetables that is in every refrigerator and complement it with an interesting dressing. So, first, cut 2 fresh cucumbers and 5-7 into cubes, cut small tomatoes into several parts. Chop lettuce leaves, a bunch of parsley and 5-6 green onions with a knife. Now let's start dressing: add 4 tbsp. l. olive oil, juice of half a lemon and 1 clove of garlic, passed through a press. Mix the resulting sauce well and season the vegetables with it. The mild, spicy taste and low calorie content of spring salad will please even those who vigilantly watch their figure.

Chicken in spring dress

Spring salad with chicken breast and fresh herbs is a perfect combination that the whole family will love. Add avocado and pomegranate seeds to it, and you get an excellent vitamin salad. The good thing about it is that the composition of the ingredients can be freely changed, creating new combinations. Cut chicken fillet weighing 300 g into pieces and simmer in a frying pan for 20 minutes until all the liquid has evaporated, or grill. In the meantime, let's get to the rest of the products. We tear the lettuce leaves with our hands, cut 3 cherry tomatoes in half, peel the avocado and cut it into slices. When the chicken is ready, mix all the ingredients in a salad bowl and season with your favorite sauce. This salad can be served with garlic rye or wheat croutons.

Little meat joys

Another good solution when you want something tasty and not too filling. First of all, cut soft cheese and ham into strips, bell pepper into strips. Add 150 g of sweet corn to them, then mix all the ingredients. For the sauce, in a bowl, mix 3 tbsp. l. olive oil, 1 tsp. lemon juice, salt, pepper to taste. Season the salad and mix gently with two forks. There should not be too much sauce, otherwise the salad will turn out watery and lose its taste.

Improvisation with sticks

Some housewives prefer to prepare spring salad with crab sticks. They love it for its ease of preparation and successful flavor combinations, which help diversify the daily menu. If unexpected guests appear on the doorstep, our quick recipe will always come to the rescue. The spring accent will be the original presentation of the salad. First of all, chop 200 g of crab sticks and 1 cucumber and mix with canned corn. We remove the pulp from medium tomatoes and make edible salad bowls out of them, then put the salad in them, season with 3 tbsp sauce. l. mayonnaise, 1 tsp. lemon juice and 1 tbsp. l. sour cream. Before serving, decorate the salad with fresh herbs.

Do you have a favorite spring salad recipe with photos or good ideas of your own? Be sure to share them with other readers. Let's create a menu for the new season together!