Salads without mayonnaise: tasty and healthy. Video
Mayonnaise is a popular salad dressing, but not everyone likes it. But there is an alternative – excellent salads with butter. Prepare a few and appreciate their taste, and most importantly – the benefits.
Salads without mayonnaise
Vegetable salads without mayonnaise are tasty and healthy. They are usually seasoned with a mixture of olive oil, vinegar and spices.
Delicious holiday salad “Laguna”
You will need: – 70 g lettuce; – 30 g of boiled peeled shrimp; – 30 g salmon fillet; – 40 g parmesan cheese; – 20 g cherry tomatoes; – 50 g of lemon; – 40 g avocado; – 20 g of olive oil; – basil; – salt.
For the marinade: – 20 ml of orange juice; – 10 ml lemon juice; – 5 ml of vodka; – salt and pepper to taste.
Marinate the salmon fillets first. To do this, fill it with a mixture of orange and lemon fresh juice, vodka, salt and pepper to taste. Refrigerate for XNUMX hours. When the salmon fillets are marinated, remove them from the refrigerator and cut into thin slices. Place the salad on a plate, drizzle with olive oil, top with diced avocado, boiled and peeled shrimp and sliced marinated salmon fillet. Sprinkle with grated Parmesan, garnish with cherry tomatoes and lemon wedges.
For this dish, it is better to take a lettuce Romaine or Batavia. They have tender green leaves that you can simply pick with your hands and then put on a plate, and put the rest of the ingredients on top.
You will need: – 200 g of boiled potatoes; – 90 g of boiled carrots; – 150 g of boiled beets; – 250 g of pickled mushrooms; – 120 g of pickled cucumbers; – 90 g onions; – 50 g of canned green peas; – 100 sunflower oil; – 50 g of vinegar; – 1 tsp Sahara; – parsley; – salt and pepper to taste.
Start your salad by making a dressing. To do this, mix sunflower oil with vinegar, add sugar, salt and pepper. Whisk everything.
Cut vegetables into cubes, mushrooms into small pieces. Fill the beets with dressing, move and stand for 10 minutes. This is necessary so that the vinaigrette is not a uniform red color. Then put the rest of the vegetables, canned green peas on the beets, pour the rest of the dressing, salt and pepper as you like, and stir. Decorate with herbs.
You can cut some of the mushrooms into beautiful slices and decorate with them the vinaigrette. You can also make a decoration from boiled carrots and beets, or cut a lily from onions.
You will need: – 80 g of ham; – 1 tomato; – 1 boiled egg; – 1 sweet pepper; – 10 pitted olives; – lettuce leaves; – 2 tbsp. olive oil; – 1 tbsp. wine vinegar; – salt and black pepper to taste.
Cut the boiled egg into 4 parts, the ham and bell pepper into strips, the tomato into the slices. Put lettuce leaves on a plate, place a tomato on them, then pepper and ham on top. Garnish with olives and herbs, drizzle with olive oil mixed with vinegar, salt and black pepper.