Original salads easy to make and very appetizing

Avocado, mango and shrimp salad

Here you have one of the most complete and tasty original salads.

Ingredients

Serves 4: 2 avocados - 1 lemon - 1 spring onion - 1 mango - 250 g of cooked shrimp tails - a few sprouts - 100 ml of mayonnaise.

Step by Step

Wash and dry the avocados, cut them in half and remove the pit. Empty the pulp, chop it and sprinkle it with lemon juice.
Clean, wash and chop the chives. Wash the mango, cut some very thin slices to decorate, peel the rest and cut it into small cubes. Peel the prawns and cut them in the same way.
Place all the ingredients in a bowl, add the mayonnaise and mix.
Fill the avocados with the salad, decorate with the reserved mango slices and some washed and dried sprouts and serve.

CLARA trick. To lighten it, you can use yogurt instead of mayonnaise.

Discover here more salads with avocado.

Peach salad and toast

Most fruits go very well with all kinds of salads.

Ingredients

For 4 people: 100 g of bread from the day before - 1 zucchini - 1 red pepper - 1 yellow pepper - 150 g of cherry tomatoes - 2 peaches - 50 g of black olives - a few leaves of basil - 2 tablespoons of white wine vinegar - 6 tablespoons of olive oil - pepper and salt.

Step by Step

Preheat the oven to 180º. Cut the bread into small cubes and place them on the plate. Drizzle with 2 tablespoons oil, salt and pepper and bake for about 15 minutes, until lightly browned.
Scoop the zucchini, wash it and cut it into thin slices with a mandolin. Scald them in salty water for 40 seconds, drain and cool them with cold water.
Clean the peppers by removing the stem, the seeds and the white filaments inside; wash them, with the tomatoes and peaches.
Cut the tomatoes in half, the peppers into strips and the peaches into wedges. Drain the olives and wash and dry the basil.
Arrange the bread cubes in a salad bowl, with the vegetables, olives and peaches, and mix.
Dress with oil, vinegar, salt and pepper, and garnish with basil.

CLARA trick. If you want a lighter version, skip the toast.

Corn, avocado and tomato salad

It is suitable for a formal meal as well as for a snack or a brunch.

Ingredients

Serves 4: 250 g of sweet corn - 2 avocados - 3 ripe tomatoes - 1 red onion - 60 g of olives - 1 sprig of coriander or parsley - 1 lemon - olive oil - Tabasco (optional) - 1 bag of nachos - Salt.

Step by Step

Peel the tomatoes and cut them into small cubes. Peel the onion and chop it very finely.
Rinse the olives and cut them into slices. Rinse the corn and drain it well.
Squeeze the lemon and strain the juice. Wash the cilantro and pat dry. Remove the thicker stems and chop the rest very finely.
Cut the avocados in half and remove the pit. Extract the pulp with a teaspoon and cut it into small cubes; sprinkle with a few drops of lemon juice so they don't rust.
Mix the ingredients in a bowl and season them with a drizzle of oil, 1 tablespoon of lemon juice, salt and, if you want, a few drops of Tabasco.
Stir and serve with the nachos.

CLARA trick. Corn tends to dry out easily, if you have any left over, keep it submerged in water.

Tabulate

A typical salad from Syria and Lebanon that gives a lot of play.

Ingredients

Serves 4: 300 g of precooked couscous - 4 sprigs of coriander - 4 sprigs of parsley - 4 sprigs of mint - 1 spring onion - 3 tomatoes - 1 lemon - a few rocket leaves - 8 pitted black olives - 4 tablespoons of olive oil and salt.

Step by Step

Arrange the couscous in a bowl. Heat about 300 ml of water, pour it on top and let it rest for 20 minutes, until it softens.
Separate the coriander, parsley and mint leaves; wash and dry them. Reserve some whole of the first and chop the rest.
Clean the chives; wash and drain. Cut the stem into not very thick slices and julienne the rest. Wash the tomatoes, remove the stem and cut them into small cubes.
Cut the lemon in half, squeeze it and filter the juice. Drain the couscous, transfer it to a salad bowl and mash it with the palm of your hand.
Add the tomato, chives and chopped herbs. Mix and season with the lemon juice, oil and a pinch of salt; Stir with a fork to loosen the grains and add the arugula.
Distribute the taboulé on the plates, decorate with the olives cut in half and the reserved coriander, and reserve cold until serving.

CLARA trick. You can do it with other aromatic herbs and vegetables: cucumber, pepper, carrot … And substitute olives for raisins.

Asparagus, salmon and strawberry salad

It is done in a simple pleat and it is delicious.

Ingredients

Serves 4: 1 bunch of green asparagus - 100 g of smoked salmon - 1 tablespoon of sunflower seeds - 200 g of strawberries - 1 tablespoon of honey - apple cider vinegar - a few stalks of chives - a few grains of pink pepper - oil olive and salt.

Step by Step

Clean the asparagus and wash them. Cut them in half and steam them for 8 minutes.
Wash the strawberries, remove the peduncle, dry them and chop them.
Make a vinaigrette by mixing the honey, 1 tablespoon of vinegar, 2 tablespoons of oil, salt and a few lightly crushed peppercorns. Stir until well emulsified. Wash the chives, chop it and add it to the vinaigrette.
Slice the salmon lengthwise. Mix the asparagus with the salmon and strawberries. Water with the vinaigrette, stir and serve sprinkled with the pipes.

CLARA trick. If you're in a hurry, you can make it with pot asparagus.

For more ideas, take a look at our easy and tasty green asparagus recipes or delicious smoked salmon recipes.

Tomato, anchovy and olive salad

You empty the tomatoes and fill them with a tomato, anchovy and olive salad.

Ingredients

Serves 4: 4 large tomatoes - 1 spring onion - 50 g of pitted black olives - 12 anchovies - 7 baby cucumbers - 100 ml of mayonnaise - a few sprouts of lettuce.

Step by Step

Wash and dry the tomatoes. Remove the top cap and empty them with the help of a scoop; chop the pulp.
Clean, wash and chop the chives. Drain the anchovies, reserve 4 and chop the rest together with the drained olives.
Wash the cucumbers, cut 1 into slices with a kitchen mandolin or a potato peeler and chop the rest. Mix everything and dress with the mayonnaise.
Fill the tomatoes with the salad, decorate with the reserved anchovies, the cucumber slices and the washed and dried lettuce sprouts and serve.

CLARA trick. You can also put canned tuna or canned sardines instead of anchovies, and put yogurt instead of mayonnaise if you want a lighter version.

Rice and watermelon salad

An ideal salad for the summer or to take advantage of a watermelon that has turned out to be bland.

Ingredients

For 4 people: 100 g of rice (mix of white and wild or whatever you have) - 50 g of watermelon - 1 carrot - 2 tomatoes - 1 small cucumber - 1 orange - 1 teaspoon of honey - 1 teaspoon of mustard - seeds of sesame - a few stalks of chives - olive oil - salt and pepper.

Step by Step

Cook the rice until it is al dente, drain it and let it cool.
Peel the watermelon, remove the seeds and cut it into small cubes. Wash the tomatoes and chop them.
Scrape the carrot, peel the cucumber, and grate both.
Squeeze the orange and mix its juice with honey, mustard, 3 tablespoons of oil, salt and pepper.
Mix the rice with the vegetables in a bowl. Dress with the sauce, stir a few moments with 2 spoons, and serve immediately, sprinkled with the sesame and chives, washed and chopped.

CLARA trick. If you want a unique dish, you can add some fresh cheese tacos. And it is also very good with melon instead of watermelon and tomato.

Pineapple, ham and radish salad

An original salad fresh and with a super appetizing party look.

Ingredients

For 4 people: 2 baby pineapples - 8 radishes - 1 red onion - 150 g of diced cooked ham - a few sprouts - 100 ml of pink sauce.

Step by Step

Wash the pineapples and remove the stem. Cut them in half and empty them; reserve the peels and chop the pulp.
Peel the onion and chop half. Wash the radishes and chop 6.
Mix everything with the ham and the pink sauce, and fill the pineapples with this salad.
Garnish with the rest of the onion cut into julienne strips, the remaining 2 radishes cut into slices and some washed and dried sprouts.
Serve as is or, if you want it cooler, let it cool a bit in the fridge before decorating.

CLARA trick. To make the pink sauce, place a little homemade mayonnaise in a bowl, add three tablespoons of fried tomato, a teaspoon of honey, a dash of orange juice, another of lemon juice, and if you want a dash of brandy (that's optional).

Avocado, mango and strawberry salad

An authentic explosion of smells, colors and flavors that conquers you from the first bite.

Ingredients

Serves 4: 2 firm avocados - 1 mango - 200 g of strawberries - a few lettuce leaves - 50 g of peeled peanuts - sprouts - 1 lemon - apple cider vinegar - oil and salt.

Step by Step

Crush the peanuts with 70 ml of oil, 2 tablespoons of vinegar and salt.
Wash and slice the strawberries. Peel and dice the mango.
Peel the avocados, cut them widthwise, into thin slices; Sprinkle them with the lemon juice and shape them into a rose.
Wash the lettuce and put it in a salad bowl, add the fruits and the avocado flower.
Garnish with the sprouts and dress with the prepared peanut vinaigrette.

CLARA trick. If it is not strawberry and mango season, you can also make it with berries, apple, pear …

Octopus salad

Octopus is usually eaten with potatoes, but in salad it is delicious.

Ingredients

Serves 4: 600 g of cooked octopus - 8 lemons or 12 limes - 2 sprigs of coriander - 1 red pepper - 1 green pepper - 2 red onions - 300 g of cooked black beans - ½ teaspoon of garlic powder - white pepper and Salt.

Step by Step

Cut lemons or limes in half; squeeze them and filter the juice.
Cut the octopus into thick slices and transfer to a bowl; Pour the juice over it and let it rest for 1 hour. Drain it, reserve part of the juice from the maceration and place it in a salad bowl.
Wash the cilantro and chop it. Peel the onions, cut them into thin slices and add them to the salad bowl with the octopus. Salt and pepper, add the coriander, stir and let it rest for a few minutes.
Clean the peppers, wash and cut into strips; Add to salad, with beans rinsed and drained.
Drizzle with the juice from the marinade, sprinkle with the garlic, and serve.

CLARA trick. If you don't have beans on hand, you can make it with canned lentils or white beans.

Shrimp and avocado salad

Another delicious salad with avocado.

Ingredients

For 4 people: 120 g of mixed salad leaves - 200 g of peeled prawns - 1 avocado - the juice of ½ lemon - 1 fine spring onion - 3 tablespoons of olive oil - rustic mustard - a few leaves of tarragon - pepper and salt.

Step by Step

Wash and dry the salad leaves. Wash the prawns and sauté them for 1 minute in a pan with 1 tablespoon of oil.
Remove them and add the washed and chopped tarragon leaves, mustard, salt and pepper.
Cut the avocado in half, remove the pit, remove the pulp and dice it; Water it with the lemon juice to prevent it from rusting.
Clean the spring onion, wash it and cut it into thin slices.
Divide the salad leaves into 4 bowls, and add the avocado and chives.
Stir and arrange the prawns on top, with their cooking juice. Sprinkle the salad with the rest of the oil and serve.

CLARA trick. You can also make it with cooked or frozen prawns.

German potato salad

The German version of the Russian salad.

Ingredients

Serves 4: 1 kg of small potatoes - 4 frankfurters - 2 sweet and sour pickles - 1 red onion - 50 ml of vegetable broth - mayonnaise sauce - ½ teaspoon of garlic powder - 2 stalks of chives - ½ sprig of mint - ½ sprig of coriander - ½ sprig of parsley - salt.

Step by Step

Put a pot with plenty of salty water on the fire and bring to a boil. Wash the potatoes and add them, without peeling.
Cook them for 20 to 30 minutes, until they are tender but whole. Prick the potatoes with a toothpick; if it penetrates easily into meat, drain and let cool.
Peel the onion and potatoes, chop the first and chop the last.
Mix the broth with 4 tablespoons of mayonnaise.
Drain the pickles from their liquid, rinse them, and drain them again.
Cut the sausage into slices not too thin and the pickles into small cubes.
Wash the chives, mint, coriander and parsley; dry these herbs with absorbent kitchen paper and chop them very finely.
Arrange the potatoes, onion, sausages and pickles in a bowl. Pour in the mayonnaise, season and mix.
Sprinkle with the garlic and 1 teaspoon of each of the herbs, reserve in the fridge for 1 hour and serve.

CLARA trick. Instead of frankfurt, which is an ultra-processed food, you can put some tacos of cooked ham.

Xató, escarole salad, cod and anchovies

Here you have the classic Xató with romesco sauce, a salad of escarole, cod and anchovies typical of Catalonia.

Ingredients

Serves 4: 300 g of desalted cod - 1 spring onion - 150 g of endive - 80 g of black olives - 8 anchovies in oil.
For the romesco sauce : 2 ripe tomatoes - 1 head of garlic - 2 ñoras or chorizo peppers - 1 slice of dry bread - 85 g of toasted peeled almonds - 50 g of roasted peeled hazelnuts - 1 tablespoon of paprika - 1 tablespoon of salt - 210 ml of olive oil - 100 ml of white wine vinegar - ½ chilli.

Step by Step

Soak the ñoras in water for 15 minutes to hydrate.
Wash and dry the tomatoes and the head of garlic, and arrange them on the plate; Drizzle with 10 ml of oil and cook for 25 minutes in a preheated 180º oven. Remove them, let them temper and peel them; remove the seeds from the tomatoes.
Crush the bread with the almonds and hazelnuts in the mortar. Place the tomatoes, garlic and the minced nuts in the blender glass.
Extract the pulp from the ñoras and add it, with the paprika, the washed chilli and salt, and blend.
Pour in the vinegar little by little first and then the remaining oil, continuing to beat until integrated; you should get a thick sauce.
Clean the spring onion and wash it with the endive; julienne the first and chop the last. Wash the cod, drain it and shred it.
Distribute these three ingredients on the plates, with the olives. Garnish with the drained anchovies. And serve it with the romesco sauce.

CLARA trick. To save time, skip the romesco sauce, which is quite laborious, and dress it with a vinaigrette or a honey and mustard sauce, for example.

Chicken and cheese salad

An updated version of the typical Caesar salad.

Ingredients

For 4 people: 1 romaine lettuce - 50 g of lamb's lettuce - 1 red onion - 500 g of chicken breast - 3 eggs - 1 cup of breadcrumbs - 50 g of Parmesan cheese shavings - olive oil - pepper and salt.

Step by Step

Cook 2 eggs in salted water for 10 minutes, drain them and cool them with cold water. Peel them and cut them into wedges.
Separate the leaves from the lettuce, wash, dry and chop. Remove the roots of the lamb's lettuce, wash and drain them as well.
Peel the onion; cut it first in half and then into a fine julienne. Place it in a bowl, cover it with water, add a pinch of salt and let it rest until ready to use.
Clean the breast and salt and pepper it. Pass it through the remaining beaten egg and the breadcrumbs; press a little with the palm of your hand to adhere it.
Heat 150 ml of oil in a frying pan and fry the chicken on both sides until golden brown. Remove it with a slotted spoon and let it drain on absorbent paper.
Mix the lettuce with the lamb's lettuce, the drained onion and the Parmesan.
Divide the salad on four plates and top with chicken strips and the hard-boiled egg.

CLARA trick. You can dress it with a cheese sauce or a light vinaigrette.

Corn and bean salad

It takes a quarter of an hour and it is very complete.

Ingredients

Serves 4: 300 g of cooked black beans - 300 g of sweet corn - 1 red onion - 3 sprigs of coriander - 3 limes - 2 avocados - 1 teaspoon of ground cumin - 100 g of cottage cheese - 4 tablespoons of olive oil - pepper and salt.

Step by Step

Rinse the beans and corn, and drain. Peel the onion and cut it into small cubes.
Wash the cilantro, reserve a few leaves and chop the rest. Squeeze the limes.
Cut the avocados in half, remove the pit and cut the pulp into slices; Drizzle with a few tablespoons of the lime juice.
Arrange the corn, beans, onion, and avocado in a salad bowl. Salt and pepper, sprinkle with cumin, and pour with the oil and the rest of the juice.
Add the chopped cilantro and mix. Add the drained cottage cheese, decorate with the coriander leaves and serve.