Spring, vitamin salads that will add color to your life!
Spring is coming, and with it comes vitamin deficiency and the desire to sleep, sleep, sleep. In order to perk up, you need to make a lot of effort. The best helpers in this for you are sports and proper nutrition. We will not talk about sports now, but we will share with you recipes for healthy vitamin dishes. Choose, experiment and stock up on energy!
Salad "Spring"
Salad with the first young greens, potatoes, radishes and young cabbage is a truly seasonal dish that pleases us for a short period in spring and early summer, the rest of the time this salad is ordinary, country and very easy to prepare - salad with radishes, potatoes and greens.
Ingredients
- half a head of young cabbage
- 1 bunch (8-10 pieces) of radish
- 4 young cucumbers
- 1 medium bunch green onions
- 1 small bunch of dill
- 3 eggs
- 4 tbsp sour cream or yogurt
- 2 tbsp sunflower oil
- 1 tsp horseradish or mustard, optional
- salt, freshly ground black pepper
Recipe
- Shred the cabbage very thinly. If the strips are too long, cut them into several pieces.
- Finely chop the dill and green onions, mix with the cabbage, add a little salt and squeeze the mixture with your hands.
- Place the eggs in cold water, bring to a boil, and cook for 9 minutes. Crack the shells, place the eggs in cold water for 5 minutes. After that, peel them and chop them coarsely.
- Remove the stems from the radishes, crush each radish with a heavy object (such as the bottom of a sturdy cup) and cut into 2-3 pieces. If the radishes have fresh green leaves, add them to the salad, chop them very finely and mix with the cabbage.
- Without peeling, cut cucumbers into circles or halves of circles. Mix curdled milk (sour cream) with sunflower oil. If desired, you can add horseradish or mustard.
- Mix all the prepared ingredients, add the dressing, salt and pepper, stir quickly and serve immediately.
Broccoli and Lentil Salad
Ingredients
- 450 g broccoli
- 3 celery stalks
- 1 small avocado
- 1/2 cup green lentils
- 50 g arugula
- 1/3 cup almonds
- 15 olives
- half a red onion
For filling:
- 80 ml natural yoghurt
- 1-2 tbsp heavy cream
- 1 clove of garlic
- 1 tbsp miso paste
- 1 tbsp mirin
- 1 tbsp. l. rice vinegar
- a large pinch of ground cumin
Recipe
- Pour cold water over the lentils and bring to a boil, remove the foam. Cook until done for 20-40 minutes depending on the variety, add salt, drain in a colander and cool.
- Place the broccoli in a pan of boiling salted water and cook for 2–3 minutes – the broccoli should remain bright green and slightly crunchy. Drain and cool. Slice the celery and olives very thinly. Peel the onion and chop finely. Coarsely chop the almonds.
- Peel the garlic clove and crush it in a mortar with a pinch of salt into a paste. Add the miso paste, pour in the mirin and vinegar and mix well until smooth. Add the resulting mixture to the yogurt, season with cumin and stir. Add salt if necessary.
- Place all the salad ingredients in a bowl and add the dressing. Cut the avocado lengthwise and remove the pit. Peel and cut the flesh into small pieces. Place the avocado in the salad and mix gently.
Carrot and Orange Salad
Ingredients
- 1 medium carrot
- 1 orange
- 5 dates
- 1 tsp lemon juice
- 1 tsp honey
- 2 tbsp sour cream
Recipe
- Peel the carrots and grate them finely. Remove the pits from the dates and cut the flesh into small pieces.
- Peel the orange. Use a sharp knife to cut out the segments between the films, saving the juice that flows out. Cut the orange fillet into medium pieces.
- In a bowl, mix orange and lemon juice with honey, add carrots and stir. Add oranges and dates and pour sour cream over the salad.
Vitamin salad made from cabbage, apples and carrots.
Ingredients
- Carrot
- Apples
- White cabbage
- Olive oil
- Lemon juice
Recipe
- Grate all ingredients on a coarse grater.
- Mix.
- Add a little olive oil (the amount depends on the portion).
- Sprinkle with lemon juice
