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Spring Salads: 19 light salad recipes

Photo: RFF

Lightweight recipes

There comes joy: When radishes, cucumbers and tomatoes find their way onto our plates, is spring time. And with her the time 19 lighter salad recipes .

Young potatoes, crispy lettuce and fresh fruit - the ingredients of our salad recipes come straight from the field. And are accompanied by fruity spring messengers such as asparagus and strawberry and a fruity raspberry vinaigrette. A fabulous spring treat!

It greens so green: Whether iceberg lettuce, arugula or romaine lettuce - we enjoy the large selection of spring salads and enjoy a glass of wine - on the balcony or in the park. Oh, you wonderful spring time!

Salad recipes

Avocado and grapefruit and fennel salad

Ingredients (4 people)

3 grapefruits, juice of 1 lime, 3 tablespoons honey, 4 tablespoons olive oil, salt, pepper, 40 grams of pecan nuts, 3-4 stalks of coriander, 2 fennel tubers (about 250 grams each), 2 avocados

preparation

1. Peel grapefruit so that the white skin is completely removed. Remove fillets with a sharp knife between the separating skins. Squeeze juice from the skins, mix with lime juice and honey. Smash oil in a thin stream. Season with salt and pepper. Roughly chop nuts. Wash cilantro, shake dry and peel off leaves. Clean fennel, wash, rub dry and thinly slice. Halve the avocados lengthwise, turn them up, remove the seeds and remove the peel. Slice the pulp.

2. Arrange avocado, fennel, grapefruit and nuts on a plate. Distribute vinaigrette over it. Sprinkle with cilantro.

Fruity salad of pineapple, apple and carrots with shrimps

Ingredients (4 people)

200 g frozen prawns (about 15 g, without head, in bowl), 1 pineapple, 2 apples, juice of 1 lemon, 2 carrots, 4 figs, 250 g whole milk yoghurt, 1 tbsp medium hot mustard, 3 tbsp balsamic Vinegar, salt, pepper, 1 tablespoon sugar, 2 tablespoons sunflower oil, 4 stalks of mint, coarse pepper to sprinkle

preparation

1. Thaw prawns for about 2 hours. Clean the pineapple, peel, halve, cut out the stalk. Cut the pulp into thin slices. Wash the apples, rub dry and cut out the core casing with a cookie cutter. Cut the apples into thin slices and drizzle with lemon juice. Peel carrots and cut into thin strips with a peeler.

2. Wash the figs, rub dry and cut the half into fine cubes, cut the rest into slices. Mix the yoghurt, mustard and vinegar, season to taste with salt, pepper and sugar, stir in the diced figs.

3. Rinse shrimp, peel to the caudal fin and remove the intestine. Wash shrimp and pat dry. Heat oil in a pan. Fry the shrimp vigorously for 3-4 minutes while turning. Season with salt and pepper. Wash mint, shake dry and pluck leaves from the stems. Arrange pineapple, apples, carrots and fig slices on a plate, drizzle with the dressing and spread shrimp and mint on top. Add remaining dressing and sprinkle with coarse pepper.

Pear Rucola Salad with Blue Cheese and Walnuts

Ingredients (4 people)

80 g walnut kernels, 1 tsp oil, 5 slices of bacon, 3 tbsp dark balsamic vinegar, 1 tbsp honey, 6 tbsp mild olive oil, salt, pepper from the mill, 125 g rocket, 1 red onion, 2 ripe pears, 100 g blue cheese

preparation

1. Break the nuts into small pieces or roughly chop them and roast them in a frying pan until golden brown. Allow to cool on a flat plate. Brush a large coated pan with oil. Put the bacon slices side by side in the pan and fry over medium heat for 4-5 minutes while turning. Drain on kitchen paper.

2. For the vinaigrette, stir in vinegar and honey in a bowl. Add oil in a thin stream until a thick vinaigrette is formed. Season with salt and pepper. Clean the lettuce, wash, spin dry and possibly cut smaller. Peel the onion and slice into very fine rings. Wash the pears, rub dry and quarter. Remove core housing, cut quarters into thin slits.

3. Crumble the cheese, break the bacon into large pieces. Mix the salad, onion, pears and nuts in a bowl. Serve on plates. Spread bacon and cheese over it. Drizzle salad with vinaigrette.

Chickpea salad with beetroot, feta and apple

Ingredients (4 people)

1 red onion, 600 g of cooked beetroot (vacuumed), 1 tin (425 ml) of chickpeas, 2 apples (weighing approx. 150 g each), 250 g of feta cheese. 3 tablespoons vinegar, 1 teaspoon sugar, salt, pepper, 1 teaspoon mustard, 3 tablespoons oil, 1/2 bunch chives

preparation

1. Peel the onion and finely dice. Drain beetroot and chickpeas well. Cut beetroot into slices. Wash apples, rub dry and cut into slices. Crush feta roughly.

2. Mix vinegar, sugar, salt, pepper and mustard. Beat the oil in portions. Wash chives, shake dry and cut into fine rolls. Mix onion, beetroot, chickpeas and apples. Gently lift the vinaigrette. Sprinkle with feta cheese and chives.

Bean salad

Ingredients (6 people)

1 kg of green beans, salt, 200 g of red lentils, 2 spring onions, 5 stalks of parsley, 2 stalks of mint, 1 organic lemon, 2 tablespoons of oil, 6 tablespoons of lemon juice, 1 tablespoon medium hot mustard, 6 tablespoons olive oil, pepper, 200 grams of feta cheese

preparation

1. Wash and clean the beans. Cook in boiling salted water for 8-10 minutes. Drain, quench and drain. Cook the lentils in boiling water for about 10 minutes. Drain and put off. Drain beans well. Clean the spring onions, wash and cut into fine rolls. Wash parsley and mint, shake dry, pluck leaves from stalks and cut into thin strips.

2. Wash lemon and slice. Heat the oil in a pan and fry the lemon slices. Mix lemon juice and mustard. Beat olive oil in a thin stream, season with salt and pepper. Drain feta well and crumble. Mix the prepared ingredients and season with the vinaigrette.

Rice salad with rocket and tomatoes

Ingredients (4 people)

100 g rice, salt, 20 g pine nuts, 100 g rocket, 200 g tomatoes, 60 g black olives without stone, 200 g beefsteak (from the top dish), pepper, 8 tablespoons oil, 4 tablespoons white wine vinegar, pinch of sugar

preparation

1. Prepare rice in boiling salted water according to the package instructions. Roast pine nuts in a frying pan until golden brown, remove. Wash the rocket and drain well. Clean tomatoes, wash and cut into pieces. Drain the olives and cut into slices. Drain the rice and let it cool for 10-15 minutes.

2. Meanwhile pat the meat dry and cut into strips. Season with salt and pepper. Heat 4 tablespoons of oil in a pan. Fry the meat for about 4 minutes while turning, remove. Mix vinegar, salt, pepper and sugar. Slowly beat in 4 tablespoons of oil. Mix rice, pine nuts, tomatoes, olives, rocket and vinaigrette. Fold in strips of meat and arrange on a plate.

Colorful tomato salad with almond sprinkles

Ingredients (4 people)

50 g almonds without skin, 1 clove of garlic, 2 slices of toasted bread (à ca. 25 g), 1/2 bunch of smooth parsley, 2 tbsp capers (à 15 g each), 6 tbsp olive oil, 1 kg of curly tomatoes (red, green and orange), 2 tbsp Balsamico bianco vinegar, coarse sea salt, pepper from the mill

preparation

1. Chop the almonds roughly and toast in a frying pan until golden brown. Allow to cool on a flat plate. Peel garlic and finely chop with the toast. Wash the parsley, shake dry and finely chop, except for a few leaves to garnish. Drain capers and drain. Heat 4 tablespoons of oil in a pan. Roast toast and garlic in golden brown while turning. Remove from the pan and allow to cool slightly.

2. In the meantime, wash tomatoes, rub dry, remove stalk. Cut tomatoes into thin slices and spread on plates. Drizzle with vinegar and 2 tablespoons of oil. Sprinkle with salt and pepper. Mix breadcrumbs with almonds, capers and chopped parsley. Distribute on the tomato slices. Garnish with remaining parsley.

Fennel salad with tuna

Ingredients (4 people)

4 tomatoes, 2 fennel tubers, juice of 1 lemon, 1 small cucumber (about 300 g), 3 garlic cloves, 1 bunch of cilantro, salt, pepper, 2 tbsp olive oil, 2 tins (à 185 g) Tuna in its own juice

preparation

1. Wash the tomatoes, clean them, remove seeds and cut into pieces. Wash fennel, clean and cut into fine strips. Put both in a bowl and drizzle with lemon juice.

2. Peel the cucumber and cut off the ends. Core cucumber and dice. Peel and chop garlic. Wash cilantro, shake dry, peel off leaves and cut into strips. Put everything in the bowl. Season with salt and pepper and add oil. Mix everything.

3. Drain tuna and pluck into coarse pieces. Distribute on the salad just before serving.

Nice salad with potato mustard bacon vinaigrette

Ingredients (4 people)

2 heads of romaine lettuce (about 150 g each), 1 tin (425 ml) of white beans, 1 glass (314 ml) of artichoke hearts in oil, 1 glass (370 ml) of Kalamata olives, 500 g of beans, 1-2 potatoes (approx 100 g), 4 eggs, 2-3 tablespoons oil, 100 g breakfast bacon, 1 tablespoon mustard, 6 tablespoons white wine-Essif, 6 tablespoons olive oil, salt, pepper, sugar, 6 stems thyme

preparation

1. Clean and wash the salad and pluck it into bite-sized pieces. Pour white beans on a sieve, rinse and drain. Drain artichokes and olives as well. Brush beans, wash. Cook in boiling salted water for about 10 minutes, pour into a strainer and quench with cold water.

2. Wash potatoes and cook in boiling salted water for about 20 minutes. Boil eggs in boiling water for 8-9 minutes.

3. Heat the oil in a frying pan, fry the bacon until crispy and remove. Bratsud set aside. Drain the potatoes, fry, peel and crush in a bowl with a fork. Add bacon fat, mustard, olive oil and vinegar and stir. Season with salt, pepper and sugar. Peel eggs and quarter.

4. Mix all ingredients in a large bowl. Wash thyme, shake dry and strip the leaves. Arrange salad, sprinkle with thyme.

Spinach salad with baked goat cheese, croutons and rhubarb

Ingredients (4 people)

1 red onion, 8 tbsp olive oil, 100 ml cherry juice, 30 g liquid honey + drizzle, 450 g rhubarb, 1 package (200 g) soft goat cheese, 5 stems thyme, 1/4 baguette stick, 2 cloves garlic, salt, 200 g young spinach, 3 tablespoons raspberry vinegar, 1 teaspoon medium hot mustard, pepper, baking paper, kitchen paper

preparation

1. Peel the onion and finely dice. Heat 1 tbsp of olive oil in a saucepan. Braise the onion for about 3 minutes. Pour in the cherry juice, bring to the boil. Stir in 30 g of honey and let cook for about 5 minutes until syrupy. Remove from heat and let cool slightly.

2. Clean rhubarb, wash and halve lengthwise. Cut the bars into pieces about 8 cm long. Brush rhubarb pieces from both sides with a little syrup. Remove remaining syrup (about 30 ml) for dressing. Roast rhubarb pieces in a hot grill pan in portions from both sides for 2-3 minutes.

3. Cut the cheese into 8 slices. Wash thyme, shake dry. Remove leaves, except for garnish. Place the cheese slices on a baking tray lined with baking paper. Drizzle each slice with a little honey, sprinkle with thyme leaves and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 6 minutes.

4. Meanwhile cut baguette bread into pieces. Peel garlic, cut into pieces. Heat 3 tablespoons of olive oil in a pan. Fry the pieces of bread and garlic for about 4 minutes while turning. Season with salt, remove and drain on kitchen paper.

5. Wash spinach and drain well in a colander. Mix remaining syrup, vinegar and mustard. Add 3 tablespoons of olive oil gradually. Season with salt and pepper. Mix spinach, croutons and dressing. Spread rhababer pieces and salad on plates. Put 2 cheese slices on top and garnish with thyme.

Watercress salad with chicken strips

Ingredients (4 people)

2 chicken fillets (about 170 g each), salt, pepper, 1 tbsp oil, 3 tbsp liquid honey, 3 tsp medium hot mustard, 250 g watercress, 150 g tomatoes, 3 spring onions, 3 tbsp white wine vinegar, 3 tbsp olive oil, pepper, 50 g alfalfa sprouts

preparation

1. Wash meat, pat dry. Slice meat, season with salt and pepper. Heat oil in a large pan. Fry the meat for 3-4 minutes while turning. Mix 2 tablespoons of honey and 2 teaspoons of mustard and sprinkle with meat just before the end of the cooking time.

2. Clean, wash and dry the watercress. Clean and wash the spring onions and cut into oblique pieces. Wash tomatoes, clean and cut into slices.

3. Mix vinegar, 1 tsp mustard and 1 tbsp honey. Gradually embezzled olive oil. Season with salt and pepper. Mix watercress, spring onions, tomatoes and vinaigrette. Arrange salad on plates, spread meat on it and garnish with sprouts.

Toast and avocado salad

Ingredients (10 people)

250 g brown bread, 2-3 cloves of garlic, 50 g butter, 600 g tomatoes, 2 mini-romaine lettuce, 2 avocados (about 230 g each), 150 ml freshly squeezed orange juice, 100 ml white balsamic vinegar, salt, pepper, 1 -2 teaspoons sugar, 8-10 tablespoons olive oil

preparation

1. Cut the bread into thick slices, then cut into pieces. Peel garlic and finely chop. Melt the butter in two portions in a pan, add half of the bread and roast while turning. Finally add half of the garlic and roast it for 1-2 minutes. Remove from the pan and let cool.

2. Wash the tomatoes, clean them, cut into pieces or slices. Clean and wash the romaine lettuce, drain well and finely chop. Halve the avocados, remove the seeds and peel the peel. Dice the avocados roughly.

3. Mix orange juice, vinegar, salt, pepper and sugar for the vinaigrette. Strongly beat the oil. Mix romaine lettuce, tomatoes and avocado, add vinaigrette and fold in. Gently mix in the bread. Arrange in a bowl.

carrot salad

Ingredients (6-8 people)

6 carrots, 2 red peppers, 4 celery stalks, 1 red onion, 1/2 bunch cilantro, 2 tablespoons shelled sesame seeds, 20 g ginger root, 2 tablespoons soy sauce, 1 tablespoon honey, 1/2 lemon juice, 4 tablespoons sesame oil, salt, Pepper

preparation

1. Peel and grate carrots. Clean and wash the peppers and cut into cubes. Clean the celery, wash, dab dry and also dice roughly. Peel onion, halve and cut into thin slices. Wash the coriander, shake it dry, pluck leaves from the stems and chop. Roast sesame in a frying pan until golden brown and remove.

2. Peel ginger and finely dice. Mix soy sauce, honey, lemon juice and ginger. Beat in the oil and season with salt and pepper. Mix all prepared ingredients well together.

Summer salad with new potatoes and pesto

Ingredients (4 people)

600 g new potatoes, 1 pack (400 g) salad mix 'garden salad', 1 small onion, 80 g green pesto, 60 ml vegetable stock, 2 packs (à 90 g) Parma ham

preparation

1. Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Read salad mix, wash and spin dry. Peel the onion and cut into fine cubes. Stir onion and pesto with broth.

2. Drain potatoes, quench with cold water and halve lengthwise. Mix salad, potatoes and pesto. Arrange in a large bowl and garnish with ham. To pass on other ham.

Beetroot, carrots and apple salad with honey mustard dressing

Ingredients (4 people)

500 g beetroot, 200 g carrots, 1 green apple, 1 teaspoon lemon juice, 1 tbsp honey, 1 tsp coarse mustard, 5 tbsp red wine vinegar, salt, pepper, 1 tbsp brown flax seed, 1 tbsp sunflower seeds

preparation

1. Peel beetroot, grate coarsely and spread on a serving plate. Peel carrots, grate and grate on the beetroot. Quarter apple, remove core casing. Grate quarters roughly, drizzle with lemon juice and pile in the middle of the plate.

2. Mix honey, mustard, vinegar, salt and pepper and pour over the salad. Sprinkle with flaxseed and sunflower seeds.

Pasta salad with roasted vegetables

Ingredients (4 people)

200 g Spiral noodles, salt, 2 yellow peppers, 2 zucchini (about 200 g each), 225 g mushrooms, 6 stems thyme, 100 g cherry tomatoes, 10 stalks of oregano, 1 pinch of paprika powder, 125 g light mozzarella balls, 100 g low-fat Yogurt, 1 tbsp white wine vinegar, 1 tbsp toast, 1 pinch of sugar, pepper, oil for the baking sheet, baking paper

preparation

1. Prepare noodles in boiling salted water according to the package instructions. Cut the peppers in half, clean them, wash them and place them on the skin side up on a baking sheet lined with baking paper. Grill under the preheated grill (240 ° C) for 10-15 minutes until the skin becomes dark. In the meantime, wash, clean and quarter the zucchini and cut into lozenges. Clean mushrooms, clean them and, depending on their size, halve them if necessary. Remove the paprika, peel off the skin immediately. Cut the peppers into large pieces.

2. Wash thyme and shake dry. Brush a baking tray with olive oil. Spread the zucchini, mushrooms and thyme on the plate. Cook in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 15-20 minutes. Clean tomatoes, wash and halve some. Approximately 5 minutes before the end of cooking, add tomatoes and peppers to the oven.

3. Wash the oregano, shake it dry. Peel the leaves and finely chop, except for sprinkling. Mix the oregano and paprika and roll mozzarella in it. For the dressing, mix yoghurt, vinegar, tomato puree and 3 tablespoons water. Season with salt, sugar and pepper. Pasta, vegetables with Bratsud and dressing mix. Sprinkle with oregano leaves. Spread mozzarella on the salad.

Asparagus Salad Kassel

Ingredients (4 people)

150 g long grain rice, salt, 1 can (314 ml) tangerine oranges, 150 ml whole milk yoghurt, 4 tablespoons salad cream, 2 tablespoons fruit vinegar, curry powder, pepper, 500 g white asparagus, 500 g green asparagus, 1 tablespoon sugar, 1 onion, 500 g of dissolved pork chop, 2 tbsp sunflower oil, 1/2 cress bed

preparation

1. Prepare rice in boiling salted water according to the package instructions. Pour tangerines into a sieve, catch the juice. For the sauce, mix yoghurt, salad cream, vinegar and 6 tablespoons tangerine juice. Season with curry, salt and pepper.

2. Wash asparagus. Peel white asparagus. From the white and green asparagus cut off the woody ends. Third asparagus spears. Put the white asparagus in plenty of boiling salted water, add sugar and cook for 15-20 minutes, depending on the thickness. Approximately Add green asparagus 5 minutes before the end of the cooking time.

3. Peel the onion and cut into slices. Toss the meat. Heat the oil in a pan and fry the meat for about 5 minutes, turning it over. After about 3 minutes, add onion slices. Season with pepper. Mix prepared ingredients. Carefully fold in mandarins. Cut the cress off the bed and sprinkle with the salad.

Tomato nectarine salad with shrimps

Ingredients (4 people)

350 g ready-to-cook prawns, 4 tablespoons oil, salt, pepper, 750 g ripe curly tomatoes, 2 nectarines (each approx. 125 g), 2 onions, 100 g picking salad, 1 organic lime, 1 pinch of sugar, 100 g light salad cream, 100 g sour cream, 1 clove of garlic, 1 bunch of chives

preparation

1. Wash shrimp and pat dry. Heat 2 tablespoons of oil in a pan and fry the shrimp 3-4 minutes while turning. Season with salt and pepper, remove and allow to cool.

2. Wash tomatoes and cut into slices. Wash the nectarines, cut into quarters, remove the stone and cut the pulp into slices. Peel the onions and finely dice them. Wash the lettuce, drain well in a colander and pluck into bite-sized pieces.

3. Wash lime hot and rub dry. Rub the skin down finely. Squeeze juice. Mix lime peel and juice, salt, pepper and sugar. 2 tablespoons of oil. Mix tomatoes, nectarines, onions and salad. Approximately Let it rest for 10 minutes.

4. Mix salad cream and sour cream. Peel garlic and press directly into the salad dressing through a garlic press. Season with salt and pepper. Wash the chives, shake dry, cut into fine rolls and mix with the prepared salad. Mix prawns under the salad and arrange in a bowl. To give garlic cream.

Couscous Salad

Ingredients (4 people)

Salt, 9 tablespoons oil, 250 g couscous, 60 g pine nuts, 350 g carrots, 1 onion, 2 tbsp + 1 pinch of sugar, pepper, 1 bunch of parsley, 350 g strawberries, 1 avocado (about 250 g), grated peel + Juice of 2 organic lemons

preparation

1. Boil 400 ml of water, 1 tsp salt and 2 tbsp oil. Add couscous, remove from heat and let cover swell for about 5 minutes, loosen with a fork. Roast pine nuts in a hot pan until golden brown, remove. Clean carrots, peel and wash, cut into small cubes. Peel onion and chop finely. Heat 1 tbsp oil in a pan. Carrots simmer for 2-3 minutes. Add onion and continue to simmer for about 2 minutes. Sprinkle with 2 tablespoons of sugar and lightly caramelise. Remove from heat, season with salt and pepper, let cool.

2. Wash parsley, shake dry. Peel leaves and chop finely, except for garnish. Wash, clean and cut strawberries. Halve the avocado, remove the core. Remove the pulp from the skin and cut into small pieces. Whisk the lemon zest and juice with salt, pepper and a pinch of sugar. Smash 6 tablespoons of oil in a thin stream. Mix all the salad ingredients with the vinaigrette in a large bowl and season to taste. Garnish with parsley.

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