15 unusual vegetable salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Diversify your usual vegetable combinations with toasted bread, avocado, cheese, nuts and dried fruit.

1. Salad with tomatoes, zucchini and mozzarella

This unusual salad resembles pasta. Only instead of pasta - thin strips of zucchini.

Ingredients

• 4 zucchini;
• 2 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 400 g cherry tomatoes;
• 150 g mozzarella balls;
• ½ bunch of basil;
• 2 tablespoons of balsamic vinegar

Preparation

Cut the zucchini into thin long strips using a shredder or other tool. Mix them with olive oil and spices and leave to marinate for 15 minutes. Then add the halved tomatoes and cheese, basil leaves and vinegar to the zucchini and mix well.

2. Salad with beets, avocado and spinach

An amazing combination of delicious vegetables, herbs and lemon dressing.

Ingredients

• 3 beets;
• 2 tomatoes;
• 1 avocado
• ½ red onion;
• 100 g feta cheese;
• 200 g spinach;
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• salt to taste;
• ground black pepper - to taste;
• 1/2 clove of garlic.

Preparation

Place the beets in a saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer the beets for about an hour, until tender. Cool it slightly, peel, cut into cubes and refrigerate for 15 minutes.

Combine beets, diced tomatoes and avocados, onion rings, chopped feta and spinach. Season the salad with a mixture of lemon juice, oil, vinegar, mustard, spices and minced garlic.

3. Salad with broccoli, nuts and cranberries

It may seem that this is an overly unusual mixture. But try to make a salad, and you are unlikely to remain indifferent to it.

Ingredients

• 4 heads of broccoli;
• 1-2 tablespoons of salt;
• 100 g dried cranberries;
• 70g chopped almonds or almond petals
• 40 g of peeled sunflower seeds;
• 200 g cheddar cheese;
• 200 g mayonnaise;
• 1 tablespoon red wine vinegar
• 2-4 tablespoons of sugar;
• 1 lemon;
• ½ tablespoon of poppy seeds.

Preparation

Cut off the inflorescences from the broccoli. Cut inflorescences that are too large in half. Place a large pot of water over high heat, add salt and bring to a boil. Dip broccoli in boiling water for 30 seconds, then transfer to a bowl of ice water. When the broccoli has cooled, dry it completely with a paper towel.

Combine broccoli with cranberries, almonds, seeds and cheddar cubes. For dressing, combine mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon lemon juice, salt and poppy seeds. Season the salad, stir and refrigerate for 15-30 minutes.

4. Salad with cabbage, dates and feta cheese

A juicy and healthy salad with a sweet touch.

Ingredients

• 1 small head of red cabbage;
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• salt to taste;
• ground black pepper - to taste;
• 100 g dates;
• 100 g feta cheese;
• a few sprigs of parsley;
• 2 teaspoons of sesame seeds.

Preparation

Cut the cabbage into thin strips. Add oil, lemon juice and spices to it and stir. Combine kale with half the dates, diced or strips, and half the crushed feta. Top with remaining dates, feta, chopped parsley and sesame seeds.

5. Salad with corn, tomatoes and feta cheese

This salad will be delicious with fresh, frozen or canned corn.

Ingredients

• 500 g of corn;
• 200 g cherry tomatoes;
• 100 g feta cheese;
• 1 red onion;
• a few sprigs of basil;
• 3 tablespoons olive oil
• 1 lime;
• salt to taste;
• ground black pepper - to taste.

Preparation

Combine corn, halved tomatoes, chopped feta, and finely chopped onions. Add thin strips of basil leaves, oil and juice of whole lime. Season with spices and stir.

6. Guacamole salad

Guacamole is an avocado pulp snack with lemon or lime juice, various spices and vegetables. But these same ingredients can be served as a beautiful salad.

Ingredients

• 400 g cherry tomatoes;
• 100 g canned beans;
• 100 g canned corn;
• 1 small red onion;
• 1 jalapeno pepper (can be substituted with chili)
• 2 ripe avocados;
• a few sprigs of parsley;
• 4 tablespoons olive oil
• 1 lime;
• ¼ a teaspoon of ground cumin;
• salt to taste;
• ground black pepper - to taste.

Preparation

Combine halved tomatoes, beans, corn, finely chopped onions and peppers, avocado cubes, and chopped parsley. Season with a mixture of butter, lime juice and spices and mix well.

7. Broccoli and apple salad

This salad is crispy and incredibly juicy.

Ingredients

• 2 heads of broccoli;
• 50 g of walnuts;
• 1 large carrot;
• 1 apple;
• ½ small red onion;
• 70 g raisins;
• 100 g mayonnaise;
• 100 g sour cream;
• 2 tablespoons lemon juice
• ½ tablespoon sugar;
• salt to taste;
• ground black pepper - to taste.

Preparation

Chop the broccoli buds and peeled stem into large chunks. Dry the nuts lightly in a hot skillet. Combine broccoli with grated carrots, apple cubes, finely chopped onions, nuts and raisins. Mix the rest of the ingredients separately and season the salad with this mixture.

8. Salad with baked beets and carrots

Oranges will add a zest to this salad.

Ingredients

• 4-5 carrots;
• 2 beets;
• 4 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 2 oranges;
• 1 tablespoon sesame seeds
• ½ bunch of cilantro.

Preparation

Peel vegetables. Cut the carrots in half and the beets into slices. Steam the carrots for 5 minutes. Lay out the carrots and boil the beets in the same way. Thanks to separate cooking, the carrots will not turn red.

Place vegetables on a baking sheet, sprinkle with 2 tablespoons of oil and season with salt and pepper. Bake at 200 ° C for 30-40 minutes.

Grate the zest of oranges. Then remove the white layer from them and cut the fruit into wedges. Dry the sesame seeds in a preheated skillet for a couple of minutes, stirring constantly.

Cool the baked vegetables slightly. Then mix them with zest and oranges, drizzle with the remaining oil and salt. Sprinkle with sesame seeds and cilantro leaves.

9. Salad with Brussels sprouts, nuts and parmesan

Parmesan will add a spicy flavor to the salad. But if desired, it can be replaced with another cheese.

Ingredients

• 100 g of walnuts;
• 24 heads of Brussels sprouts;
• 50 g parmesan;
• 100 ml of olive oil;
• 3 tablespoons apple cider vinegar
• 2 teaspoons of Dijon mustard
• salt to taste;
• ground black pepper - to taste.

Preparation

Dry the walnuts in a hot skillet for 5-8 minutes. Cut the cabbage into thin strips. Add nuts and grated cheese to it. For dressing, mix all the other ingredients, pour this mixture over the salad and mix well.

10. Spicy vegetable salad with quinoa

Delicious, hearty and very healthy dish.

Ingredients

• 500 g quinoa;
• 2 cucumbers;
• 400 g cherry tomatoes;
• 1 small red onion;
• a few sprigs of parsley;
• ½ avocado;
• 100 g feta cheese;
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon honey;
• 1 clove of garlic;
• ½ teaspoon ground red pepper;
• 1 teaspoon dried oregano
• salt to taste.

Preparation

Place the quinoa in boiling salted water and simmer over low heat for 15 minutes. Cut the cucumbers into quarters, cut the tomatoes in half, chop the onion and parsley, dice the avocado and chop the feta. Mix these ingredients with quinoa.

For dressing, combine oil, vinegar, honey, minced garlic, pepper, oregano and salt. Pour the dressing over the salad and stir.

11. Panzanella

Panzanella is a traditional Italian salad with fresh vegetables and bread.

Ingredients

• 2 baguettes;
• 120 ml olive oil;
• 3 tablespoons red wine vinegar
• 1 teaspoon honey;
• salt to taste;
• ground black pepper - to taste;
• 1 large cucumber;
• 800 g red and yellow cherry tomatoes;
• 1 red onion;
• 1 clove of garlic;
• 1 bunch of basil

Preparation

Cut the baguette into large cubes and stir in half the olive oil. Place the bread in a preheated skillet and toast, stirring occasionally, over medium heat for about 10 minutes. The baguette should be crispy and golden brown. Then cool it down.

For dressing, combine remaining oil, vinegar, honey and spices. Cut the cucumber into large wedges, removing the seeds. Cut the tomatoes in half, chop the onion finely, chop the garlic and coarsely chop the basil leaves. Combine vegetables, herbs and baguette, pour over the dressing and stir well.

12. Salad with potatoes, celery and avocado

The usual flavor combination of potatoes and eggs will complement celery and avocado in this salad.

Ingredients

• 8-10 potatoes;
• salt to taste;
• 2 tablespoons of vinegar;
• 4 eggs;
• 300 g Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• ground black pepper - to taste;
• 2 avocados;
• 2-3 stalks of celery;
• ½ small red onion;
• 1/2 bunch of parsley.

Preparation

Boil the potatoes in salted water until tender. Then drain the water, cool the potatoes, peel and cut into small cubes. Sprinkle them with vinegar. Boil the eggs hard-boiled and cool.

Combine yogurt or mayonnaise, mustard and pepper. Add potatoes, diced eggs, avocado and celery, thin strips of onion and chopped parsley to the dressing. Then stir the salad gently.

13. Salad with broccoli, spinach and lentils

Lentils can be used to make not only soups or main courses, but also hearty salads.

Ingredients

• 200 g black or green lentils;
• 600 ml vegetable or chicken broth;
• 4 tablespoons olive oil
• 200 g champignons;
• 1 small head of broccoli
• ½ red onion;
• 4 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 200 g spinach;
• 1 lemon;
• 100 g feta cheese.

Preparation

Rinse lentils, transfer to a saucepan and cover with broth. It can be replaced with water with a chicken or vegetable broth cube dissolved in it. Bring lentils to a boil over medium heat. Reduce heat slightly and simmer for another 20-25 minutes, until tender. Then drain the water from the lentils.

Heat 2 tablespoons of oil in a skillet over medium heat. Arrange the mushrooms and broccoli blossoms, cut into thin slices. Fry, stirring occasionally, for 3-4 minutes. Add another spoonful of oil, chopped onion in half rings, chopped garlic, salt and pepper. Cook for 2-3 minutes or more if you want the vegetables to be softer.

Combine lentils, vegetables, minced spinach, whole lemon zest, 3-4 tablespoons lemon juice, remaining butter and crumbled cheese. Season the salad with salt if necessary.

14. Salad with baked eggplant and lavash in mint dressing

Ingredients

• 2 eggplants;
• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 2 thick pita bread;
• 3 tablespoons of balsamic vinegar
• 1 large bunch of mint
• 1 red chili
• 2 onions;
• 170 g cherry tomatoes;
• 300 g salad mixture;
• 50 g goat cheese.

Preparation

Cut the eggplants into slices about 3 cm sides. Drizzle with a tablespoon of oil, season with spices and stir. Place on a baking sheet and bake at 200 ° C for 25 minutes, until browned.8 minutes before the end of the eggplant cooking, place a baking sheet with large pieces of pita bread in the oven.

For dressing, combine remaining oil, vinegar, chopped mint leaves, finely chopped chili and 1 onion. Remove the eggplants, place in a salad bowl and mix with ⅓ of the dressing. Add chopped onion, halved tomatoes, salad mix, pita bread and goat cheese pieces. Pour the remaining dressing over the salad and stir.

15. Salad with Chinese cabbage and peas

Hearty salad with a touch of sea.

Ingredients

• 300 g of Chinese cabbage;
• 100 g green peas;
• 250 g of seaweed;
• 2 tablespoons of olive oil.

Preparation

Cut the Chinese cabbage into small strips. Mix it with peas and seaweed, after draining the liquid from them. Season the salad with oil.