The best recipes for healthy and fresh vegetable salads in one place!

Vegetables provide the body with energy and supplement the necessary vitamins.

Don’t despair, even if you’re not rooting for her twice.

We have prepared for you such delicious recipes for vegetable salads that even the biggest carnivores will love them!

Try the Indian version of carrots, a beautiful looking salad with several layers or the popular Coleslaw.

You definitely have a lot to choose from!

Cucumber salad

This salad is wonderfully refreshing! Cold and crunchy cucumbers and slices of red onion are complemented by a luxurious herb dressing. It’s the perfect easy side dish to your favorite summer dishes.

Ingredients

• 2 large cucumbers (about 450 g each), cut into thin slices
• 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 3 tablespoons of apple cider vinegar
• 2 tablespoons of olive oil
• 1 spoon of mayonnaise
• 1 teaspoon of honey
• 1 and 1/2 teaspoons finely chopped fresh parsley
• 1 tablespoon of ground fresh dill
• 1 teaspoon of pressed fresh garlic
• 1/4 medium red onion, thinly sliced

Method

1. Place the sliced ​​cucumbers in a colander.
2. Sprinkle with salt and toss, separating the slices so the salt coats all the cucumbers.
3. Transfer the colander to a plate in the refrigerator and let the cucumbers drain for 30-60 minutes.
4. Meanwhile, whisk apple cider vinegar, olive oil, mayonnaise, honey, parsley, dill, garlic and pepper in a bowl.
5. Refrigerate until you are ready to use the dressing.
6. Place the red onion in a fine sieve, rinse and drain.
7. Spread the cucumbers on a double layer of paper towels.
8. Place another layer of paper towels on top, then roll up the towels (with the cucumbers inside) and press to remove excess liquid.
9. Transfer the cucumbers and red onion to a large bowl.
10. Whisk the dressing again until combined, then pour over the cucumbers.
11. Mix it up.
12. Enjoy it!

Radish salad with walnuts and mint

You will enjoy an excellent and unique combination of flavors in this recipe. The combination of radishes, lemon dressing, walnuts and mint is simply irresistible!

Ingredients

For the salad:

• ¼ cup walnuts
• 2 cups radishes, thinly sliced ​​(use a vegetable slicer)
• sea ​​salt and freshly ground black pepper to taste
• ¼ cup lemon dressing (see below)
• 2 tablespoons of mint leaves

For the lemon dressing:

• ⅔ cup olive oil
• ⅓ cup fresh lemon juice
• salt and freshly ground pepper to taste

Method

1. Preheat the oven to 175° Celsius.
2. Toast the walnuts on a rimmed baking sheet, tossing once, until golden, 8-10 minutes.
3. Leave to cool and then crush them with the flat side of a kitchen knife.
4. Arrange the radishes on a plate.
5. Season lightly with salt and pepper and drizzle with dressing.
6. Prepare the dressing by mixing oil with lemon juice and seasoning with salt and pepper.
7. Decorate the salad with walnuts and mint.

Fennel salad with lemon

With only 3 ingredients, this salad has a bright and fresh taste, is delicious, crunchy and goes perfectly with things like grilled meat and fish, stews and even pasta. Plus, it only takes 10 minutes to prepare!

Ingredients

• 1 fennel bulb, trimmed and very thinly sliced
• 2 tablespoons of chopped fennel leaves
• 1 tablespoon of extra virgin olive oil
• juice and zest of 1 lemon
• salt and black pepper to taste

Method

1. Combine the fennel bulb, leaves, olive oil, 3 tablespoons lemon juice, and ½ teaspoon lemon zest in a medium bowl.
2. Season with salt and plenty of pepper.
3. Let the salad sit for 15 minutes before serving to soften the fennel.
4. Serve!

Mixed salad

You will love the delicious Bulgarian salad made from fresh ingredients and feta cheese! It is a popular delicacy and you can serve it either on its own for example as a light dinner or as a super tasty side dish.

Ingredients

• 1 long, thin cucumber
• 1/2 large red onion
• 1/2 large green pepper
• 2 large, very ripe tomatoes
• 1/2 cup Kalamata olives
• 2 tablespoons of red wine vinegar
• 4 tablespoons of extra virgin olive oil
• 1/4 cup chopped parsley
• salt and pepper to taste
• 1/2 cup finely crumbled feta cheese

Method

1. Peel the cucumber to create a striped pattern, then cut into rounds about 1.3cm in size.
2. Toss them in a medium bowl.
3. Dice the onion and pepper into approximately 1.3cm cubes and add to the bowl.
4. Remove the seeds and dice the tomatoes and add them to the bowl along with the olives and parsley.
5. Whisk together the oil and vinegar and add to the mixture.
6. Toss the vegetables until they are coated with the dressing.
7. Taste and add salt and pepper as needed.
8. Now place the salad in a serving bowl of a suitable size and sprinkle with feta.
9. Allow to cool before serving.

Coleslaw

Make this luxurious Coleslaw! You only need a few ingredients, it’s extremely easy to make and it’s deliciously creamy and refreshing.

Ingredients

• 1 small head of cabbage
• 3 medium carrots
• 1 onion
• vinegar or lime for drizzling
• 3 spoons of sugar
• salt
• pepper
• a little mayonnaise and cream

Method

1. Finely dice the cabbage first and do the same with the carrots.
2. Then cut the onion into small pieces and add sugar, pepper and a little salt.
3. Then drizzle with a little vinegar or lime and mix everything well with a little mayonnaise and cream.
4. Enjoy it!

Layered salad

This salad is suitable as a healthy dinner even for the most demanding guests and not only looks beautiful, but also tastes great. You just have to try it!

Ingredients

For the salad:

• 2 heads of romaine lettuce or other favorite salad
• 1/2 small head of red cabbage, chopped
• 1 and 1/2 cups chopped celery stalks
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 2 cups cherry tomatoes, sliced
• 170 g of fresh mushrooms, cut into slices
• 1/2 red onion, thinly sliced
• 6 spring onions, diced plus extra for garnish
• 1 cup frozen peas, quickly thawed under warm water

For the dressing:

• 2 cups mayonnaise or 1 cup mayonnaise and 1 cup Greek yogurt
• zest of one lemon
• 1 tablespoon chopped fresh parsley, optional
• 2 tablespoons of fresh lemon juice
• 1 small spoon of granulated sugar

For the topping:

• 1 cup grated cheddar cheese or other cheese of your choice
• spring onion
• 6 slices bacon, sautéed until crispy and crumbled (optional)
• crispy onion (optional)
• croutons or walnuts (optional)

Method

1. In a deep glass salad bowl, layer all the vegetables in the order in which the ingredients are listed above.
2. Quantities are approximate and can be adjusted as desired.
3. The romaine lettuce will grow to about a third before you layer the other ingredients on top.
4. Mix all the dressing ingredients in a small bowl and spread over the salad.
5. Sprinkle with cheese and spring onions.
6. If you are preparing the salad in advance, cover it with a lid or plastic wrap and refrigerate for 8 hours.
7. Just before serving, lightly toss the salad and serve with additional toppings, if desired.

Vegetable salad with bacon and cheese

Definitely the best salad you’ve ever had! It is made from fresh romaine lettuce, two types of cheese, tasty bacon, sweet cherry tomatoes, crunchy roasted almonds and croutons, and all of this is topped off with a fresh lemon dressing. Delicacy!

Ingredients

For the salad:

• 1 cup blanched almonds
• 10 slices of bacon
• 1 and a half heads of romaine lettuce, cut into pieces
• 500 g cherry tomatoes, halved
• 1 cup grated Swiss cheese
• 1/2 cup finely grated Parmesan
• 1 and 1/2 cups croutons (from day old bread and Italian seasoning – more in the process)

For the lemon dressing:

• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves of garlic, chopped
• 1 teaspoon Dijon mustard
• 1 and 1/2 teaspoons of honey
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon freshly ground black pepper, to taste

Method

1. Prepare the croutons.
2. Cut the day-old bread into about 2 cm cubes.
3. Preheat the oven to 190 degrees C.
4. Place the bread pieces close together on the baking sheet, then slowly and evenly drizzle 2-3 tablespoons of olive oil over them, then toss to coat.
5. Season with salt and pepper and a little Italian seasoning (about 3/4 teaspoon).
6. Bake in the preheated oven until golden and crispy, toss the croutons halfway through baking, bake for about 15-20 minutes in total.
7. Leave to cool.
   Add olive oil, lemon juice, garlic, Dijon mustard and honey to the jar.
8. Salt and pepper.
9. Close the lid and shake to mix everything.
10. If necessary, stir the honey well if it sticks to the bottom of the jar.
11. Chill in the fridge while you prepare the rest.
12. Preheat the oven to 175 degrees Celsius.
13. Spread the almonds in an even layer on a small baking sheet.
14. Bake in the preheated oven until lightly golden, about 6 – 10 minutes, tossing once halfway through.
15. Remove from oven, let cool.
16. Increase the oven temperature to 200 degrees.
17. Line a baking sheet with aluminum foil around the edges.
18. Stack the strips of bacon on it in a single layer.
19. Bake in the preheated oven until golden brown and almost crispy (they should be completely crispy when cool), about 13 – 18 minutes (time will vary depending on the thickness of the bacon).
20. Transfer the bacon to a baking sheet lined with paper towels and leave to cool.
21. After cooling, cut the bacon into small pieces.
22. Rinse the romaine lettuce under cold water and let it dry well.
23. Add the salad to a large serving bowl.
24. Add almonds, bacon, tomatoes, Swiss cheese and Parmesan.
25. Shake the dressing again, pour over the salad, mix everything, add the croutons and mix again.
26. Serve immediately.

Arugula and avocado salad

A simple salad of arugula, avocado, tomatoes, cucumbers and shallots with an excellent lemon dressing that brings everything together beautifully, your whole family will love it!

Ingredients

For the salad:

• 140 g arugula
• 1 to 2 ripe tomatoes, cut into wedges
• ½ cucumber, halved lengthwise and then sliced
• 1 shallot, sliced
• 1 avocado, pitted and sliced

For the topping:

• ¼ cup extra virgin olive oil
• zest and juice of 1 large lemon
• 1 to 2 cloves of garlic, chopped
• 1 teaspoon of dried oregano
• salt and black pepper to taste

Method

1. Add olive oil, lemon zest and juice, garlic, oregano, salt and pepper to a large bowl.
2. Whisk to combine.
3. Add arugula, tomatoes, cucumbers, shallots and sliced ​​avocado to the same bowl.
4. Mix it up.
5. Taste and adjust the seasoning to your taste.
6. Transfer the salad to a serving plate.
7. Serve immediately.

Bombay Carrot Salad

This easy, vegan Bombay carrot salad with cashews and raisins is tossed with the most luxurious Indian dressing. It is easy to prepare, healthy and vegan. And yet it is so delicious!

Ingredients

• 280-340g carrots, grated or thinly sliced ​​(about 4-5 cups)
• 1 tablespoon lime or orange zest (or some of both)
• 1 clove of garlic, pressed
• 1 teaspoon fresh ginger, finely chopped (or use ginger paste)
• ⅓ cup raisins (golden or plain)
• ½ cup toasted cashews (or blanched almonds)
• 3 spring onions
• ½ cup cilantro or parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice (or apple cider vinegar)
• 2 tablespoons honey, agave or alternative sweetener
• ½ teaspoon of salt
• pepper to taste
• ½ teaspoon ground turmeric (or use 1-2 teaspoons freshly grated)
• 1 teaspoon of yellow curry
• ¼ teaspoon cayenne pepper (optional and/or more to taste)

Method

1. Put all the ingredients in a bowl and mix well.
2. Season to taste.
3. Adjust saltiness, sourness and sweetness to taste.
4. Enjoy it!

Beet-root salad

A sweet beetroot and apple salad that goes well with, for example, a toasted baguette, spread with herb butter and garlic.

Ingredients

For the salad:

• 1 beetroot
• lemon juice
• apple
• onion
• some chives from the garden

For the topping:

• 1 large yogurt
• a little grated horseradish
• 1 tablespoon of mustard
• 2 tablespoons of vinegar
• a little honey to sweeten
• salt and pepper to taste
• half a teaspoon of ground cumin

Method

1. Clean and wash the beets thoroughly.
2. Cut or grate into smaller cubes.
3. Drizzle with lemon right away so the beets don’t lose their color.
4. Coarsely grate or dice the apple and also dice the onion and mix together.
5. Add chopped chives, pepper, salt, cumin, honey, horseradish, mustard, vinegar to the white yogurt and mix everything well.
6. This will create a topping.
7. Mix this into the beets and let it stand in the fridge for about 30 minutes.

Celery salad

This quick and easy celery, fennel, chicory and celeriac salad with an absolutely amazing mayo, mustard and fresh herb dressing is an absolute gem that will definitely add to your collection of favorite recipes.

Ingredients

• 900g celery, washed, chopped, peeled and cut into julienne strips
• 2 and ½ teaspoons of salt
• ⅓ cup fresh lemon juice
• 1 and ½ cups mayonnaise
• 3 tablespoons Dijon mustard
• 2 spoons of coarse mustard
• 2 tablespoons of mustard seed
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh parsley
• 1 and ½ spoons of champagne vinegar
• 1 and ½ teaspoons of ground black pepper
• ½ teaspoon ground white pepper
• ½ teaspoon of sugar
• 4 stalks of celery stalks, thinly sliced
• 1 fennel, thinly sliced
• 1 head of chicory, washed and chopped
• for garnish: fresh parsley and celery stalk

Method

1. In a large bowl, combine the celery, 1 and ½ teaspoons salt, and lemon juice.
2. Let the mixture stand at room temperature for at least 20 minutes.
3. Meanwhile, in a medium bowl, whisk together mayonnaise, Dijon mustard, coarse mustard, mustard seed, dill, parsley, vinegar, black pepper, white pepper, sugar, and remaining 1 teaspoon salt.
4. Add the celery stalks, fennel and chicory to the mixture in the bowl and toss to combine.
5. Add enough of the mayonnaise dressing mixture to slightly moisten the salad.
6. Use remaining dressing as needed.
7. Garnish with celery and parsley to taste.
8. Enjoy your meal!

Summer tomato salad

This fresh tomato salad is incredibly easy to prepare and is the perfect side dish for a summer party or picnic. Try it yourself!

Ingredients

• 500 g cherry tomatoes, cut in half
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of balsamic vinegar
• 1 medium shallot, finely chopped
• fresh basil, chopped
• salt and pepper to taste

Method

1. Simply mix all ingredients in a large bowl and serve!
2. If you want the tomatoes nicely marinated (optional), cover the bowl and refrigerate for two hours or more.

And which of today’s recipes was your favorite? Write to us in the comments!