12 delicious salads for summer

Those who think that salads are tasteless and boring, simply do not know how to cook them. In fact, these dishes not only perfectly satisfy hunger, but also are a source of vitamins and all sorts of useful substances.

We have collected 12 delicious salads that are worth making this summer. And the next one, too.

1. Asian salad with broccoli and peanut sauce (© gimmesomeoven.com)

Heat a large pot of water and bring it to a boil. Add the broccoli to it and cook for 30 seconds. Cool the broccoli and dry it. Then add the remaining ingredients to it — 1 cup of edamame soybeans, 1/2 cup of thinly sliced green onions, 1/2 cup of peanuts, sesame seeds. For the sauce, mix 1/4 cup of peanut butter, 1 tablespoon of rice wine or vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1/8 teaspoon of sesame oil and 1-2 tablespoons of hot water. Pour the broccoli mixture over the sauce and serve.

2. The original red salad with cauliflower (© taylortakesataste.com)

Preheat the oven. In a large bowl, combine the finely chopped cauliflower, 1/4 cup olive oil, 1 tablespoon tabasco sauce, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt so that the cabbage is well soaked. Put the cabbage on a baking sheet and bake in the oven for 20-30 minutes until golden brown.

For the sauce, mix the dried tomatoes, a glass of orange juice, 3 tablespoons of olive oil, vinegar, ketchup, 1 tablespoon of lemon juice, crushed garlic clove, 1 teaspoon of tabasco sauce, 1/2 teaspoon of salt and 1/2 teaspoon of Worcestershire sauce in a blender. In a bowl with fried cabbage, add cherry tomatoes, red pepper, cottage cheese and green onions and pour the sauce over everything.

3. Cucumber and strawberry salad (© thehousewifeintrainingfiles.com)

In a large bowl, combine 2 large cucumbers, cut into a spiral shape, and 4 cups of strawberries, cut into rings. Sprinkle the mixture with crumbly feta cheese and poppy seeds and serve.

4. Creamy zucchini salad (© katyskitchen.ca)

Cut 3 small zucchini into very thin strips, resembling noodles. Boil the zucchini in water for 2 minutes to soften them. Put the noodles in a medium-sized bowl and add the chopped tomatoes to it. For the sauce, mix half an avocado, half a bunch of parsley, a clove of garlic, 2 teaspoons of lime juice, 1 teaspoon of olive oil, 1 teaspoon of dried basil, chopped walnuts in a blender. Pour the sauce over the zucchini and tomato mixture. Serve the salad chilled.

5. Carrot salad with apple and ginger (© cravingsomethinghealthy.com)

Chop 2 ordinary carrots, 2 maroon carrots and 1 apple in a food processor to make a straw. Peel the ginger root and grate it on a grater (about 2 tablespoons). Chop the green onions. Put all this in a bowl and mix with the pecans (1÷4 cups). For the sauce, mix 1 tablespoon of vinegar, 1 tablespoon of maple syrup, 2 tablespoons of olive oil, salt and pepper to taste. Pour the sauce over the mixture and let it stand for about 30 minutes.

6. Brussels sprouts and bacon salad (© thehousewifeintrainingfiles.com)

Cut the Brussels sprouts into very thin slices. Fry 1 cup of walnuts in a frying pan for 5 minutes over medium heat. Remove the nuts from the heat and add them to the Brussels sprouts. Add the chopped bacon, raisins and mix there. For the sauce, in a blender, mix 3/4 teaspoon of Dijon mustard, 2 tablespoons of maple syrup, 3 tablespoons of apple cider vinegar, 4 tablespoons of olive oil, salt and pepper to taste. Mix the salad with the sauce and serve immediately.

7. Salad with tomatoes, beans and olives (© dangthatsdelicious.com)

For the sauce, mix 1 tablespoon of Dijon mustard, 1 tablespoon of coconut oil, 1/2 teaspoon of anchovy paste, 1/2 cup of apple cider vinegar, 1/2 cup of olive oil, 1.5 tablespoons of dried thyme, salt and pepper to taste in a blender. Put it aside.

In a large frying pan, add 1 tablespoon of coconut oil, heat and put the beans, cherry tomatoes, olives. Fry until the beans darken and the skin begins to separate from the tomatoes. Remove the mixture from the heat and pour the sauce over it.

8. Daikon salad (© platingsandpairings.com)

Peel the daikon and cut it into very thin slices. In a small bowl, mix it with 1/2 tablespoon of red pepper, 1 tablespoon of sugar, 1 teaspoon of salt, green onion and crushed garlic clove. Add 1.5 tablespoons of white vinegar to the mixture and mix well. Cool and serve.

9. Potato salad (© thisrawsomeveganlife.com)

Cook the potatoes, cut each potato in half, put it in a bowl, add coriander, dill, 1 cup of cherry tomatoes (cut them in half) and mix everything.

For the sauce, mix 1/2 cup of cashews, 2 tablespoons of Dijon mustard, 1/4 teaspoon of chili, 2 cloves of garlic, the juice of 2 lemons and water until smooth. Mix the sauce with the salad and serve.

10. Bean salad (© theminiaturemoose.com)

Take canned white beans, wash them and dry them a little. Mix the chopped vegetables (of your choice), fresh herbs, dried tomatoes, 2 tablespoons of balsamic vinegar, salt and pepper to taste. Add the beans to the resulting mixture and serve.

11. Zucchini with goat cheese (© thekitchn.com)

Cut 2 zucchini into very thin strips. In a large bowl, mix the resulting strips with chopped onion, 2 tablespoons of olive oil, vinegar and let the mixture stand for 10 minutes. Then add salt and pepper, basil, pine nuts to taste, sprinkle the mixture with goat cheese and serve.

12. Salad of brown rice, mango and beans (© theinventivevegetarian.blogspot.ru)

Cook the brown rice according to the instructions on the package. For the sauce, in a separate bowl, mix 1/2 cup of lime juice, 1/3 cup of olive oil, 2 tablespoons of agave, 2 tablespoons of any hot sauce, salt and pepper to taste.

Add 1 cup of canned beans, finely chopped green onions, 3-4 mangoes, diced, 2 red bell peppers and 2 avocados, also diced, to the cooked rice. Pour the sauce into the mixture, stir and serve.