Salads without mayonnaise - 15 recipes, lick your fingers

Recently, salads without mayonnaise are becoming more popular among housewives. They turn out useful, tasty and low-calorie. Recipes for such snacks are especially relevant for those who need to lower the amount of cholesterol in their menu.

Squid salad without mayonnaise

Ingredients:

• 350 g squid;
• 1 onion;
• 1 bell pepper;
• ½ lemon;
• 1 tsp balsamic vinegar;
• 2 dessert spoons of olive oil;
• a pinch of parsley;
• table salt and black pepper.

Cooking:

1. Wash bell peppers. Wrap it in foil and bake until soft. Peel the vegetable and cut into small cubes, previously eliminating the seeds.
2. Peel the onion, cut into thin half rings and pour balsamic vinegar. Leave for a few minutes, then squeeze.
3. Put the squid in boiled water for 2 - 2.5 minutes. Then put in a colander, cool, peel off anything superfluous and cut into thin strips.
4. Squeeze the juice of half a lemon into a glass. Mix with olive oil, salt and pepper.
5. Put all prepared vegetables in a large salad bowl and add the squid.
6. Stir the ingredients and add citrus oil sauce.

Chill the prepared salad with calamari without mayonnaise and serve.

With egg pancakes

Ingredients:

• 250 g of cooked sausage;
• 2 raw eggs;
• 1 tbsp. l vegetable oil;
• 1 medium fresh cucumber;
• 1 tbsp. l potato or corn starch;
• salt
• ½ tbsp canned green peas;
• fresh herbs to taste;
• unsweetened natural yogurt.

Cooking:

1. Beat raw eggs with vegetable oil, selected starch and a little salt.
2. From the resulting mixture, prepare 2 chubby pancakes in a cast iron pan. No need to fry the cakes very much, they should turn out soft.
3. Cool the improvised omelette and cut into thick strips. Set aside a few sticks to decorate the treats.
4. Remove cucumber from a thick dense skin and cut into long strips.
5. Grind boiled sausage in the same way.
6. With peas (for salad it is best to choose small and sweet), drain the brine.
7. Mix the products in a common bowl and pour the chopped selected herbs to them.

Season the delicious salad with salted natural yogurt.

Healthy chicken appetizer

Ingredients:

• 150 g of Bulgarian yellow pepper;
• 250 g chicken breast;
• 150 g ripe juicy tomatoes;
• 1 bunch of lettuce leaves;
• 2 tablespoons boiled eggs;
• 100 g of mozzarella in balls;
• 2 - 3 garlic cloves;
• lime juice to taste;
• salt;
• 2 - 3 tbsp. l olive oil.

Cooking:

1. Boil chicken in salt water until cooked. Cool right in the broth so that the meat remains soft and juicy.
2. Coarsely chop the cheese balls.
3. Pour coarsely torn leaves onto a large plate. Spread chicken divided into fibers on top.
4. Send large slices of tomatoes and small sticks of yellow sweet pepper to the salad. Add cheese and boiled egg circles.
5. To make the sauce, combine lime juice, olive oil, garlic and salt.

Pour the resulting chicken salad dressing from the last step. Serve immediately. Such a treat can be safely tasted even during a diet.

With crab sticks without mayonnaise

Tasty salads, as if evil, almost always contain mayonnaise or sour cream. But who said that they will become worse if they replace such a refueling with less calorie? We’ll experiment with the most popular holiday salad of crab sticks.

Ingredients:

• 1 medium pack of juicy crab sticks;
• 100 g of salad onions;
• 150 g of tomato fruits and as many fresh cucumbers;
• pumpkin or sesame oil (3 - 4 teaspoons);
• 1.5 dessert spoons of soy sauce;
• 2 dessert spoons of lime juice;
• 1 pinch of white sugar and the same amount of marine crystalline salt.

Cooking:

1. Remove the packaging from the crab sticks and cut them into long, thin strips.
2. Grind cucumbers and tomatoes along with the skin on the same principle.
3. Chop the onion into very thin half rings.
4. In a bowl, mix lime juice, sugar, salt, selected butter, and sauce.
5. Combine all products.

Pour salad with crab sticks generously with original lime dressing.

Beetroot Salad

Ingredients:

• 2 - 3 pcs. boiled beets;
• 2 garlic cloves;
• 3 dessert spoons of walnut oil;
• 1 dessert spoon of apple cider vinegar;
• 1/3 tsp granulated sugar;
• fine salt;
• granulated garlic;
• 5 - 7 pcs. pitted prunes.

Cooking:

1. Cool boiled root vegetables and peel them. Cut into thin, medium in length, straws.
2. For the sauce, combine walnut oil, apple vinegar, granulated garlic, salt and sweet sand. Vinegar must be taken natural, and not an ordinary table with apple flavor.
3. Rinse dried fruits well with warm water and cut into thick strips.
4. Mix beets and prunes. Pour dressing and mix components well.

Cool the beetroot salad and serve immediately for dinner.

Cooking with Beans

Ingredients:

• 1 tbsp. white beans;
• 150 g of fresh ripe tomatoes and as many cucumbers;
• 1 medium onion;
• 150 g of peeled sweet bell pepper;
• 2 tbsp. l pomegranate sauce;
• ½ lime;
• 5 dessert spoons of olive oil;
• 1 tbsp. l eastern mixture of spices;
• parsley greens;
• salt.

Cooking:

1. Soak the beans all night in cool water. Then boil them in salt water until cooked and cool.
2. Rinse vegetables, if necessary, peel, cut into neat and approximately the same size cubes.
3. Squeeze juice from half a lime. Remove bones from it.
4. Mix onion cubes with lime juice, add oriental spices. Knead the mass with your hands so that the vegetable quickly releases juice. Sprinkle the mixture with salt and leave for 10 minutes.
5. Mix onion, squeezed out of excess liquid, boiled beans, all other vegetables and chopped parsley.

Put the appetizer on a plate. Pour olive oil and pomegranate juice.

From Beijing cabbage without mayonnaise

Ingredients:

• 1 head of Chinese cabbage;
• 1 onion head;
• 1 chicken breast;
• sunflower oil;
• 1 can of sweet corn (canned food);
• 1 tsp balsamic vinegar;
• salt, dried herbs;
• wheat crackers.

Cooking:

1. Rinse out the cabbage. If necessary, remove the upper leaves from it. Chop.
2. Cut the prepared breast into medium slices and fry in heated oil until browned.
3. Mix cabbage with meat, pour corn and wheat crackers to them. Add onion cubes.

Season the salad with a sauce of sunflower oil, salt, vinegar and dried herbs.

Beef liver salad

Ingredients:

• ½ kilogram of beef liver;
• 1 PC. onion turnips;
• 1 tbsp. water;
• 1.5 dessert spoons of granulated sugar;
• 1 tbsp. l table vinegar;
• finely ground salt;
• vegetable oil.

Cooking:

1. Rinse fresh offal, remove blood clots and bile ducts from it. Cook until soft, cool and cut into strips.
2. Cut onion into slices, marinate in a mixture of vinegar, water, salt and sugar. Wait a quarter hour and squeeze out excess fluid.
3. Mix onion and liver in a salad bowl, season with salted vegetable oil and mix. Add any spices.

You can use another salad dressing with a liver. For example, based on soy sauce.

Lick Fingers with Chicken Fillet

Ingredients:

• 2 chicken fillets;
• 1 jar of canned corn;
• 1 can of red beans (canned food);
• 1 green pepper;
• 2 tomatoes;
• 4 dessert spoons of table vinegar and as much sweet mustard;
• 1 onion head;
• 3 dessert spoons of liquid honey;
• ½ dessert spoon of vegetable oil;
• 1 pinch of thyme;
• fresh garlic and parsley to taste;
• salt and spices for chicken.

Cooking:

1. Finely chop the washed fillet, sprinkle with salt and spices. Leave it to cool for an hour, then fry until cooked.
2. In the bowl, send the contents of the cans without liquid. There, move the cooled meat, chopped parsley, small pieces of green pepper and tomato.
3. For the sauce, mix all the remaining ingredients. Pre-mash the garlic.

Season the resulting salad with aromatic sauce.

With lightly salted herring

Ingredients:

• 4 boiled potatoes;
• 4 barrel pickles;
• 3 boiled carrots;
• 1 salted herring;
• 2 garlic cloves;
• 1 onion head;
• green onions;
• vegetable oil;
• boiled water, vinegar and sugar for onion marinade;
• salt.

Cooking:

1. Chop the boiled cooled root vegetables into cubes.
2. Cut the onion into small pieces and marinate in vinegar with water and sugar.
3. Chop pickles. Crush the garlic.
4. Cut herring - remove the tail, head, fins, skin, all bones. Cut the rest into medium slices.
5. Mix the products and season the salad with vegetable oil and crushed garlic. Immediately serve.

"Ginger" without mayonnaise

Ingredients:

• 1/2 kilo peeled carrots;
• 600 g chicken fillet;
• 250 g of onions;
• 2 to 3 cloves of garlic;
• coarse salt;
• ground coriander and red pepper;
• vegetable oil.

Cooking:

1. Coarsely peeled root crops. It is best to use a “Korean” grater.
2. Cut the onion into very thin quarter rings.
3. Put a cast-iron skillet on the fire and heat a small amount of vegetable oil in it. Pour carrot and onion into it, stew until all vegetables are transparent.
4. While still hot, put the components in a bowl, send to them a breast of chicken, pre-cooked until cooked and cut into cubes.
5. Pour finely chopped garlic into the salad, grated coriander, red pepper and coarse salt.

The finished appetizer does not need to be seasoned. Enough oil left on fried vegetables.

Classic Tbilisi Salad Recipe

Ingredients:

• 350 g of boiled red beans;
• 350 g of cooked veal;
• 1 red onion;
• 1 pod of bell pepper;
• fresh garlic to taste;
• 100 g peeled walnuts;
• 15 g mild mustard;
• 25 g granulated sugar;
• 1 chilli pod;
• 100 ml of cold water;
• any vegetable oil;
• 1 pinch of hops-suneli;
• 30 ml of table vinegar;
• salt.

Cooking:

1. Cook beans soaked in advance overnight in water. If you don’t have time to mess with a dry product, you can ease your task by using canned food.
2. For cooking, you need to choose soft, tender, without veins, otherwise it can ruin the taste of the salad.
3. Chop the onion and pickle in a mixture of vinegar, sugar and cold water. Mash lightly with your hands, mix and set aside while the other components are being processed.
4. Cut the cooled beef into short strips. Grind bell pepper without seeds and stalk.
5. Crush the garlic with a knife and chop finely. Similarly chop a chili pod without burning seeds.
6. Grind walnuts with a knife, but do not turn into small crumbs. Coarsely chop the parsley.
7. Mix all the ingredients in a common bowl. Last add onion squeezed from excess marinade.
8. Prepare a dressing from oil, suneli hops and mustard. Salt her.

Pour the salad over the sauce and let it cool for at least half an hour.

Greek salad dressing

When choosing vegetable salads without mayonnaise, first of all remember the classics of the genre. The "Greek" salad will probably never lose its relevance.

Ingredients:

• 250 g feta cheese;
• 150 g of fresh cucumbers and tomatoes;
• 100 g of sweet pepper and olives;
• 1 medium purple onion;
• 1 tbsp. l lemon juice;
• 3 tbsp. l olive oil;
• fresh dark basil and parsley;
• salt and pepper.

Cooking:

1. Washed onions, cucumbers, tomatoes and sweet peppers cut into identical neat cubes.
2. Break cheese into pieces with your hands. Chop olives into thin rings.
3. Combine the remaining ingredients in the sauce.
4. Season them with all prepared foods, salt the appetizer and season with pepper. Add basil and parsley torn by hand. Mix the ingredients well.

Immediately serve refreshments to the table.

Smoked Chicken Holiday Appetizer

Ingredients:

• 350 g of any portion of smoked chicken;
• 1 bunch of lettuce leaves;
• 3 medium ripe tomatoes;
• 1 bunch of fresh herbs if desired;
• 2 cloves of garlic;
• 1 tbsp. l olive oil;
• table salt to taste.

So, we prepare our delicious and healthy snack on the festive table:

1. Coarsely tear lettuce leaves. Great for the Romano recipe.
2. Peel the chicken from the skin and seeds, randomly cut into medium pieces.
3. Chop the tomatoes into cubes, add meat, salad and chopped garlic to them. Pour chopped greens.
4. Season the appetizer with a mixture of olive oil and salt.

Cooking option with tuna

Ingredients:

• 150 g canned tuna;
• ½ bell pepper;
• 1 stalk of celery;
• 4 olives;
• 40 g of arugula;
• olive oil, salt and spices for dressing salads.

Cooking:

1. Rinse the celery stalk, cut along and finely chop.
2. Peel the bell peppers from the seeds and chop into small pieces.
3. Each olive to get rid of the seeds and chop.
4. Transfer products to a bowl and add to them tuna from a can, previously mashed with a fork.
5. Season with salt, pepper and season with olive oil.

Put the salad on the green "pillow" of arugula.

Salads without mayonnaise - the perfect solution to a snack or dinner during the diet. They will diversify the meager menu and get rid of the feeling of cold, losing weight.The main thing is not to choose fatty meat, sausages and smoked fish as the basis for such snacks.