10 cool salads without mayonnaise

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

Chicken, crab sticks, fish, mushrooms and vegetables go well with tangerine dressings, soy sauce, butter, sour cream, mustard and lemon juice.

1. Salad with chicken, bell pepper, mozzarella, croutons and tangerine dressing

Ingredients

• 3 slices of loaf;
• ½ teaspoon of Provencal herbs seasoning;
• 1 teaspoon ground paprika
• salt to taste;
• 3-5 tablespoons of olive oil;
• 60 g butter;
• 300 g chicken fillet;
• 1 red bell pepper;
• ½ red onion;
• 10-12 small balls of mozzarella;
• ½ bunch of lettuce leaves;
• 1 tablespoon soy sauce
• 1/2 large sour mandarin (or 1 small);
• 1 clove of garlic

Preparation

Cut the loaf into cubes and place in a bowl. Add provencal herbs, paprika, salt and 1-2 tablespoons of oil. Stir, place on a baking sheet and bake at 200 ° C for 10 minutes.

Melt the butter in a skillet. Place the chicken fillet and cook for 5 minutes. Turn the meat over, cover the skillet with a lid, reduce heat and cook for another 8-10 minutes.

Cut the cooled chicken into large cubes, the pepper into rings and the onion into half rings. Halve the mozzarella and tear the salad leaves with your hands. Combine 2-3 tablespoons of olive oil, soy sauce, tangerine juice and minced garlic.

Place the lettuce, onion, pepper and chicken in a bowl, pour over the dressing and stir. Transfer the salad to a platter, garnish with mozzarella on top and sprinkle with croutons.

2. Layered salad with avocado, tomatoes and pink salmon

Ingredients

• 1 avocado
• 1-2 tomatoes + 1 tomato for garnish;
• 180 g of canned pink salmon;
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1-2 tablespoons of parmesan;
• a few feathers of green onions.

Preparation

Cut the avocado and tomato pulp into small cubes. Mash the pink salmon with a fork. Place the avocado on a platter, then a layer of tomatoes and pink salmon.

Combine the oil and soy sauce, pour over the fish and wait for the mixture to be absorbed into the fish. Garnish the salad with grated Parmesan cheese, tomato slices and onion feathers.

3. Salad with chicken, mushrooms, cucumber and bell pepper

Ingredients

• ½ red onion;
• 1 teaspoon sugar
• salt to taste;
• 1 teaspoon vinegar 9%;
• 100 ml hot water;
• 1 red bell pepper;
• 4 tablespoons olive oil
• 2 cloves of garlic;
• 400 g of champignons;
• 1 cucumber;
• 2 boiled chicken breast halves;
• 1 tablespoon lemon juice

Preparation

Cut the onion into half rings and place in a bowl. Add sugar, ½ teaspoon salt, vinegar and hot water. Stir and leave to marinate while you prepare other ingredients.

Cut the peppers into large cubes. Heat half the oil in a skillet, fry the coarsely chopped garlic and remove. You won't need garlic anymore. Fry the peppers until golden brown, put on a dish and salt.

Cut the mushrooms into thin slices. Fry the mushrooms until golden brown in the oil left over from the pepper. Season with salt.

Cut the cucumber and breast into large cubes. Add onions to them, drain the liquid, peppers and mushrooms from it. Mix 2 tablespoons of oil and lemon juice. Season the salad with the resulting mixture and leave to infuse for 15–20 minutes.

4. Salad with chickpeas, olives and sun-dried tomatoes

Ingredients

• 60 g sun-dried tomatoes;
• 70 g olives;
• 2 cloves of garlic;
• a few sprigs of parsley;
• 150 g canned or boiled chickpeas;
• ground black pepper - to taste;
• 1 tablespoon olive oil

Preparation

Cut the tomatoes into large pieces and the olives into slices. Chop the garlic and parsley. Add chickpeas, pepper and oil to the prepared ingredients and mix.

5. Salad with crab sticks, cottage cheese, tomatoes and eggs

Ingredients

• 2 eggs;
• 100 g crab sticks;
• 1-2 tomatoes;
• 100 g of fatty cottage cheese;
• 2-3 tablespoons of sour cream or natural yogurt;
• salt to taste;
• ground black pepper - to taste.

Preparation

Hard boil the eggs, cool and peel. Cut them, crab sticks and tomatoes into equal cubes. Add cottage cheese, sour cream or yogurt, salt and pepper to the ingredients. Stir.

6. Salad with chicken, feta, tomatoes and cucumber

Ingredients

• 200 g of boiled chicken fillet;
• 1-2 tomatoes;
• 1 cucumber;
• 100 g feta;
• salt to taste;
• 2 teaspoons lemon juice
• 1-2 tablespoons of vegetable oil.

Preparation

Cut the cooled chicken, tomatoes, cucumber and feta into large pieces. Add salt, lemon juice and oil and toss the salad.

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7. Salad with herring, eggs and onions

Ingredients

• 3 eggs;
• 200 g salted herring fillet;
• 1 red onion;
• salt to taste;
• 1 bunch of lettuce leaves;
• 3 tablespoons of vegetable oil;
• 1 tablespoon lemon juice
• 1 teaspoon mustard

Preparation

Hard boil the eggs, cool and peel. Cut them and the fish into large pieces, and the onion into half rings. Salt the onions and lightly rub with your hands to remove the bitterness. Tear the lettuce leaves.

Combine butter, lemon juice and mustard. Add dressing to prepared ingredients and stir. Salt can be added to the salad if desired.

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8. Layered salad with mushrooms, potatoes and two types of cheese

Ingredients

• 350 g potatoes;
• 3 eggs;
• 250 g champignons;
• some butter;
• salt to taste;
• 150 g of hard cheese;
• 250 g processed cheese;
• 1 clove of garlic;
• ¼ bunch of dill.

Preparation

Boil potatoes and eggs until tender, cool and peel. Cut the mushrooms into thin slices. Fry the mushrooms in hot oil until golden brown, season with salt. Transfer to a paper towel to drain off the grease.

Grate the potatoes on a coarse grater and the hard cheese on a fine grater. Cut the eggs and cream cheese into small cubes. Chop the garlic and dill with a knife and then in a blender with eggs and cream cheese.

Lay out the salad in layers in the following order: potatoes, mushrooms, cheese and egg mass and hard cheese.

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9. Salad with chicken, cheese and orange

Ingredients

• 1 orange;
• 200 g of boiled chicken fillet;
• 200 g of hard cheese;
• ½ bunch of lettuce leaves;
• salt to taste;
• ½ lemon;
• some vegetable oil.

Preparation

Peel the skin, white streaks and films from the orange. Cut the orange, cooled breast and cheese into equal cubes.

Tear the lettuce leaves with your hands and place on a platter. Place the prepared ingredients on top. Season the salad with salt and top with lemon juice and oil.

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10. Salad with rucola, beetroot, goat cheese and nuts

Ingredients

• 2 beets;
• 50 g goat cheese;
• a handful of walnuts;
• 2 bunches of arugula;
• 3 tablespoons olive oil
• 1½ tablespoons lemon juice
• ¼ a teaspoon of dry mustard;
• ½ teaspoon sugar;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper.

Preparation

Boil the beets or bake them in the oven. To do this, lightly grease vegetables with olive oil, wrap in foil and place in an oven preheated to 200 ° C for 1-2 hours until soft.

Peel the cooled beets and cut into large pieces. Chop the cheese and chop the nuts coarsely. Place the arugula in a bowl and add the prepared ingredients.

Combine butter, lemon juice, mustard, sugar, salt and pepper. Pour the dressing over the salad.

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