Young vegetable salads for Easter: TOP 4 recipes
Spring is the time of young, fresh vegetables. And on your Easter table, of course, in addition to the traditional paschi and eggs-krashenok, there will be salads.
What vegetable salads to prepare in the spring, you will be told by the editors of MustHub. We have prepared the TOP 4 original salads from young vegetables and recipes for delicious salad sauces.
Radish, avocado, cucumber and tomato salad
Ingredients:
- Radish — 10 pcs.
- Cucumbers — 2 pcs.
- Tomatoes — 2 pcs.
- Avocado — 1 pc.
- Arugula, parsley, dill — to taste.
Radish salad dressing:
- Balsamic vinegar — 1 tbsp.
- Olive oil — 2 tbsp.
- Honey — 1 tsp.
- Mustard — 1 tsp.
- Salt — to taste.
Cooking method
- Cut the tomatoes into slices, add salt and let the juice flow.
- Cut the radishes and cucumbers into thin slices, and finely chop the avocado, arugula, parsley, and dill. Mix all the ingredients in a salad bowl.
- Drain the tomato juice. Pour the tomatoes into a salad bowl, and the juice will go to the sauce.
- Prepare the sauce in a separate bowl. Mix tomato juice, balsamic vinegar, oil, honey and mustard. Salt it.
- Season the radish and vegetable salad with the sauce.
Sauerkraut salad with sesame sauce
Ingredients:
- Young cabbage-1/2 head
- Cucumbers — 2 pcs.
- Parsley — to taste.
Sauce
- Sesame seeds-2 tbsp.
- Olive oil — 2 tbsp.
- Apple cider vinegar — 2 tbsp.
- Black pepper— to taste
- Salt — to taste
- Sugar — 1 tsp.
Cooking method
- Chop the cabbage. Chop the cucumbers and parsley finely. Mix it in a salad bowl.
- In a separate bowl, prepare the sauce: mix olive oil, vinegar, sesame seeds, add sugar, pepper and salt.
- Season the vegetables with the sauce.
Radish, red cabbage salad with yogurt sauce
Ingredients:
- Red cabbage-1/2 head
- Radish — 10 pcs.
- Parsley-a bunch.
Yogurt sauce:
- Basil, rosemary-fresh leaves.
- Yogurt — 100 g
- Salt to taste.
Cooking method
- Chop the cabbage. Cut the cucumbers into slices. Cover the parsley.
- Pour the yogurt into a blender, add salt, and place a few sprigs of basil and rosemary. Whisk in a blender.
- Pour the yogurt sauce over the salad and mix.
Spinach, broccoli and cucumber salad with lemon sauce
Ingredients:
- Spinach-bunch
- Cucumbers — 3 pcs.
- Broccoli — 200 g
- Green peas (canned) — 100 g.
Sauce:
- Olive oil — 2 tbsp.
- Juice from canned peas — 2 tbsp.
- Lemon juice — 2 tbsp.
- Honey — 1 tsp.
- Salt, black pepper to taste.
Cooking method
- Cover the spinach, cut the cucumbers into circles, and divide into small broccoli florets. Mix it in a salad bowl. Add the green peas.
- In a separate bowl, make a sauce from the listed ingredients.
- Season the spinach and vegetable salad with the sauce.
