01.12.2021

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image_51 Avocado, shrimp and cherry salad


Light, bright, summer salad.
Pickled onions give it a special, piquant touch..
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

  • 350 g avocado
  • 100 g boiled shrimp (peeled)
  • 300 g cherry tomatoes (or 2 regular tomatoes)
  • juice of half a lemon
  • 100 g onions
  • 3 tbsp vinegar 6%
  • 10 tbsp water
  • vegetable oil
  • salt
  • pepper

Preparation

Finely chop the onion.

For the marinade, mix vinegar and water.
Salt a little.

Put onions in the marinade.
Leave on for 20-30 minutes.

Cut the tomatoes into small pieces.

Peel the avocado.
Remove bone.
Cut into cubes.
Sprinkle with lemon juice.

Mix cherry, avocado, shrimp, onion (marinade off onion).

Salt, pepper.

Fill with oil.

Enjoy your meal!

image_48 Salad “King of China”


Fresh light salad.
For serving, I used a tray (a dish divided into sectors).
I poured the sauce into the center, spread vegetables and meat on the sides.
Already mixed everything on the table.
From the specified amount of ingredients, 4-6 servings are obtained.
Ingredients

  • 200 g chicken fillet
  • 350 g bell pepper
  • 250 g carrots
  • 300 g cucumbers
  • 300 g radish (green or black)

Sauce:

  • 5 tbsp. l. soy sauce
  • 5 tbsp. l. water
  • 3 cloves of garlic

Preparation

Boil the chicken fillet until tender (cook for about 20 minutes after boiling).
Cool down.

Cut into small pieces.

Grate the cucumber on a medium grater.

Pepper to clear from seeds.
Cut into cubes.

Grate the carrots on a medium grater.

Grate the radish on a medium grater.

Finely chop the garlic.

Prepare the sauce: To do this, mix the soy sauce, water, garlic.

Enjoy your meal!

image_46 The vinaigrette


One of the most popular vegetable salads. Each housewife has her own recipe.
The taste directly depends on the amount of a particular ingredient..
I suggest a recipe that we really like.
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

  • 400 g beets
  • 300 g carrots
  • 400 g potatoes
  • 200 g sauerkraut
  • 200 g pickled or pickled cucumbers
  • 150 g onions
  • salt
  • vegetable oil

Preparation

Boil the beets until tender.

Boil potatoes and carrots until tender.

Finely chop the onion.

Cut cucumbers into cubes.

If the cabbage is very salty, rinse it.
Chop finely.

Dice the carrots.

Dice the beets.

Dice the potatoes.

Mix potatoes, carrots, cucumbers, onions, cabbage, beets.
Salt a little.

Season with vegetable oil.

Enjoy your meal!

image_45 Salad with sausage, potatoes and mushrooms


Simple but delicious salad.
Apple gives freshness and juiciness.
From the specified amount of ingredients, 4-6 servings are obtained.
Ingredients

  • 200 g smoked sausage
  • 350 g potatoes
  • 200 g apples
  • 250 g pickled champignons
  • mayonnaise

Preparation

Boil potatoes until tender.
Cool down.

Clean up.
Cut into cubes.

Cut the sausage into strips.

Finely chop the mushrooms.

Peel the apple.
Remove core.
Cut into strips.

Mix potatoes, sausage, mushrooms, apple.

Season with mayonnaise.

Enjoy your meal!

image_4 Chicken fillet and cucumber salad


A simple, I would say, everyday salad.
It turns out to be tender, fresh, satisfying. You can make it more piquant by adding pickled cucumbers instead of fresh.
From the specified amount of ingredients, 4-6 servings are obtained.
Ingredients

  • 300 g chicken fillet
  • 200 g cucumbers
  • 3 eggs
  • salt
  • mayonnaise

Preparation

Boil the fillet until tender (cook for about 20 minutes after boiling).
Cool down.

Cut in small pieces.

Cut cucumbers into strips.

Grate eggs on a medium grater.

Mix fillets, eggs, cucumbers.
Salt.

Season with mayonnaise.

Enjoy your meal!

image_225 Salad with beetroot, croutons and curd cheese


Light, tasty and healthy salad.
Instead of curd cheese, you can use grain curd.
From the specified amount of ingredients, 4-6 servings are obtained.
Ingredients

  • 350 g beets
  • 150 g curd cheese
  • 100 g loaf
  • 1 tbsp dried herbs (I used Provence)
  • salad (I used arugula)

refueling:

  • 50 ml vegetable oil
  • 10 ml vinegar 5-9%
  • 1 tbsp mustard
  • 2 cloves of garlic
  • juice of half a lime (or lemon)
  • salt
  • pepper

Preparation

Boil the beets until tender.
Cool down.
Clean up.

Slice thin.

Dice the loaf.

Place in a baking dish.

Sprinkle with herbs.

Sprinkle with oil.
Put in the oven.
Bake at 180 degrees until golden brown (about 15 minutes).

Cooking gas station.
Mix oil and vinegar.

Add lime juice.

Add mustard.

Add garlic squeezed through the garlic press.

Salt, pepper.

Mix.

Put the salad on the plates.

Lay out the beets.

Put out the cheese.

Lay out the croutons.

Drizzle with dressing.

Enjoy your meal!