Fasting is not at all a reason to refuse holidays if they fall during such a difficult period. Moreover, today there is great amount products and ingredients that can help cover festive table in accordance with all rules and canons. Lenten salads for the holiday table can be tasty, satisfying and original, as it should be for special occasions.
Despite the seemingly limited products, you have a wide range of holiday ingredients at your disposal. lean salads- vegetables in all types (fresh, boiled, canned, baked), fruits, dried fruits, legumes (boiled or canned), seafood, mushrooms, nuts and herbs. To be more specific, tomatoes, cucumbers (fresh or pickled), carrots, cabbage (both fresh and pickled) are perfect for lean salads. boiled potatoes, radishes, apples, oranges, canned pineapple, grapes, fried or pickled champignons, canned peas, canned corn, shrimp, beans (boiled, canned or green), prunes, etc. Agree, the list is very significant. Only those who are prohibited from fasting are boiled eggs, meat, cheese, butter and mayonnaise, and even then it is not forbidden to replace the latter with a lean analogue. But even without these few products, it is quite possible to prepare a lot of options. delicious salads for every taste. Lenten salads can be given a special twist original gas stations, which can be prepared from a combination of vegetable oil, citrus juice, vinegar, mustard, soy sauce or honey with added spices.
Salad with shrimp, cucumbers and corn
Ingredients:
200 g shrimp,
250 g canned corn,
2 large cucumbers,
2 cloves of garlic,
lean mayonnaise,
a small bunch of dill,
salt to taste.
Preparation:
Boil shrimp in salted water and cool. In a salad bowl, mix shrimp, canned corn, chopped cucumbers and chopped dill. Add garlic and lean mayonnaise passed through a press, mix well.
Salad from Chinese cabbage with tomatoes and olives
Ingredients:
1/2 head of Chinese cabbage,
3 large tomatoes,
100 g olives,
lean mayonnaise,
dill greens.
Preparation:
Finely chop the Chinese cabbage. Cut the tomatoes into small pieces. Cut the olives in half or into 3 rings. Mix all ingredients with chopped dill and lean mayonnaise. There is no need to salt the salad, as the olives will give it a very pronounced flavor.
Eggplant salad with tomatoes and nuts
Ingredients:
1 large eggplant or 2 medium ones,
4 tomatoes,
a handful of walnuts or almonds
4 tablespoons vegetable or olive oil,
a large bunch of green onions,
salt and ground black pepper to taste.
Preparation:
Cut the eggplant into slices and fry in a frying pan without oil until soft, then cut into medium-sized pieces. In the same frying pan, fry the nuts until golden color for a few minutes, then cool and cut in half. In a small bowl, whisk together the oil and lemon juice. Mix eggplant slices, chopped tomatoes, nuts and chopped onion. Add dressing, salt and pepper to taste.
Beet and carrot salad with raisins
Ingredients:
2 cups grated carrots (about 3 carrots)
1 cup grated beets (about 1 medium beet)
1/2 cup raisins,
1/2 teaspoon ground paprika,
1/4 teaspoon ground cumin,
1/4 teaspoon ground cinnamon,
2 tablespoons lemon juice,
2 teaspoons honey,
a pinch of salt,
parsley.
Preparation:
Place the grated beets in a colander and rinse lightly under cold water- this will allow you to wash off a little excess juice from the beets, which can color the entire salad. Pat the beets dry with a paper towel and add to the bowl with the grated carrots. Add raisins and stir.
In a small bowl, whisk together paprika, cumin, cinnamon and salt. Then add lemon juice and honey, beat until homogeneous mass. Pour the resulting dressing over the vegetables and stir. Refrigerate the salad for an hour. Just before serving, toss the salad with 2-3 tablespoons of chopped parsley.
Bean, rice and bell pepper salad
Ingredients:
1 cup long grain rice,
2 cups canned corn,
2 cups canned beans,
1 cup olives,
2 bell peppers,
1 bunch of green onions,
1 bunch of parsley,
1/2 teaspoon ground black pepper,
salt to taste,
lean mayonnaise.
Preparation:
Boil the rice in 2 cups of water until tender and let it cool. In a large bowl, combine rice, corn, beans, chopped bell pepper, chopped herbs and chopped olives. Season with black pepper, salt and stir with lean mayonnaise. Cover the salad and refrigerate for at least 2 hours before serving. You will end up with about 10 servings of salad.
Salad of marinated champignons with crab meat and apples
Ingredients:
1 can of pickled champignons (about 250 g),
1 pack of crab meat,
2 medium sweet and sour apples,
dill and parsley,
lean mayonnaise,
salt and black ground pepper taste.
Preparation:
Chop the champignons and mix with chopped crab meat and grated apple. Add chopped greens and season the salad with lean mayonnaise. Add salt and pepper to taste. Refrigerate the salad for an hour before serving.
As you can see, lean salads on the holiday table can be very tasty and very varied, so don’t give up the pleasure of pampering yourself and your loved ones on a special occasion.
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, greens, 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 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 of Chinese cabbage, 3 stalks of celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumber, 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. Peel the bell pepper from seeds and stalks, 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 carrots, a handful of 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). Mix orange juice 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.
You will need: 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 lemon juice, salt and freshly ground pepper to 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 fresh champignons, 1 bank 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. Boiled potatoes and cut the 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 and, pressing 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 in a bowl green onions, bean sprouts, 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, pour clean water and cook until done. 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!
Fasting gives our body an excellent opportunity to take a break from mayonnaise and other dressings based on it and fill up on living vitamins, which are so needed in the spring.
Lenten salads are prepared from fresh, boiled, baked or canned vegetables. Vegetables can also be steamed: just like baked ones, they preserve vitamins, taste and color much better. Lenten salad can be prepared from fresh or boiled vegetables and seasoned with vegetable oil. At the same time, the salad Lenten table should be filling.
Some can be used in Lenten dishes fish and seafood, whether it is worth using these products is up to you: it all depends on how much you are willing to limit yourself in food. Very tasty Lenten salads are considered dietary and low-calorie, so these recipes are useful not only during Lent, but also if you want to cleanse your body of toxins and feel light.
Product composition
- 250 grams of canned pineapples;
- 400 grams of pickled mushrooms;
- 250 grams of olives;
- lettuce leaves;
- one tablespoon of mustard beans;
- olive oil - for dressing;
- salt - to taste.
Delicious lean salads: step-by-step preparation process
- Cut the canned pineapples (these are four rings) into small pieces. You can also use ready-made, cut into pieces, pineapples.
- We wash the lettuce leaves, tear them into small pieces with our hands, and place them on the bottom of the salad bowl.
- Add pickled mushrooms: I have small size champignons marinated with onions and bell pepper. There is no need to cut small mushrooms, but cut large ones into 2-4 parts.
- Advice. You can see how to make delicious pickled champignons at home on our website.
- Add pineapples and whole pitted olives to the rest of the ingredients. You can cut the olives if you wish, but I think whole ones look better in a salad.
- Add mustard grains, salt to taste and season with olive oil.
- That's it, the delicious lean salad is ready: you can even serve it on the holiday table.
Lenten salad “Pokrovsky”
Product composition
- one medium-sized apple;
- one boiled potato tuber;
- one small beet;
- 80 grams of prunes;
- half a head of onion;
- 150 grams of sauerkraut;
- one clove of garlic;
- 80 grams of any pickled mushrooms;
- favorite greens - to taste;
- salt and spices - to taste;
- two tablespoons of vegetable oil (olive or sunflower).
Lenten salad “Pokrovsky”: step-by-step preparation process
- As you already understood from the recipe, a small preliminary preparation. Wash the potatoes and beets with a brush and boil until tender. Beets can be cooked very quickly in microwave oven: It only takes 15 minutes.
- Cool the vegetables, peel them, cut them into small cubes and place them in a bowl.
- Half a head of onion (I used red salad onion) cut into thin half rings or feathers.
- Peel the apple, remove the seed pod and cut into small cubes. It is advisable to prevent the apples from darkening, sprinkle them with lemon juice and mix.
- You can use any pickled mushrooms, but I suggest you prepare very tasty pickled champignons according to the recipe from our website.
- We wash the greens (I used dill and parsley), dry them and finely chop them with a knife.
- Wash the prunes and pour boiling water over them for five minutes. Then drain the water, dry the prunes and cut them into thin strips.
- Finely chop the peeled garlic clove with a knife. I don't add salt because the cabbage and mushrooms are already salted.
- Place all prepared ingredients in a deep salad bowl (except beets) and mix.
- Pour two tablespoons of vegetable oil into the bowl with the beets and stir: this is necessary so that the beets do not immediately color the entire salad.
- After that, put the beets in the salad, taste it - and you can serve.
Bon appetit and good health to everyone.
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