What salads can be quickly prepared in the summer? From this material you will learn how to cook light and healthy summer salads at home, visual step by step recipes which you will find below.

Summer is a time of freshness and lightness, which we try to achieve in everything, and food is no exception. Therefore, the most popular dish in the summer on the tables deservedly recognized light vegetable or fruit salad, which is used as an appetizer, side dish, sometimes replaces a full breakfast and even lunch in hot weather. You can add to it whatever your heart desires and whatever is at hand. Tomatoes, onions and radishes will become a piquant additive to lettuce leaves, and if all this is mixed with coriander, basil, parsley or celery (they contain a lot of essential oils), then excellent taste and smell delicious lung meals are guaranteed.

Step by step recipe with photos. Doing it in an ambulance arm light summer salad of tomatoes, cucumbers and herbs:

Summer light salads are quite easy to prepare. You can choose from a variety of ingredients, chicken meat is often used. Such snacks will be appropriate on the festive table. The duet of pineapple and chicken is also suitable for those people who are on a diet, but want to treat themselves to something tasty and unusual.

Summer is the time for salads made from fresh and crispy vegetables, greens and lettuce leaves. And do not forget about the berries, they also make incredibly tasty summer salads. No need to wait, it's time to cook! 10 summer salad recipes with photos and detailed descriptions.

Apple and Cucumber Salad

Please your taste buds this simple but very delicious salad. For 3-4 servings of salad you will need:

1 long cucumber or 3 small cucumbers;
2 apples;
a small bunch of green onions;
1 st. l. lemon juice;
dill for decoration.

Refueling:

1 tbsp honey;
4 tbsp natural yogurt;

Cooking:

1. Cucumber cut into circles, apples into small slices, finely chop the green onion. Collect all ingredients in a bowl.

2. Mix the dressing in a small bowl. Pour it over the salad, mix, sprinkle with chopped dill on top.

Green salad with eggs and cheese

Light green salad, is quite self-sufficient, but can become a good companion to any meat or fish. Such a salad can be prepared at the cottage or a picnic, just boil the eggs in advance.

For 1 salad you need:

50 gr. lettuce leaves (any that you like or can find);
1 egg or 3-4 quail;
30 gr. hard cheese;
1 small clove of garlic;
1 tbsp olive oil;
1 tbsp orange juice;
salt, pepper to taste.

Cooking:

1. Hard boil eggs, cool and peel. Cut into quarters.

2. Prepare the dressing: finely chop the garlic, mix with orange juice, salt and pepper. Whisking the mixture with a whisk or fork, pour in olive oil to make an emulsion.

3. We take lettuce leaves, if the leaves are large, you can tear them with your hands, leave the small ones as they are. Mix them with dressing and put on a plate. Place egg slices on top.

4. Use a paring knife to slice the cheese onto the salad. And you can serve right away!

Shopska salad is one of the dishes of Bulgarian cuisine, which has taken root well with us. The freshness of crunchy vegetables and the salty taste of brynza perfect combination. To prepare the salad you need:

1-2 cucumbers;
2 medium sized tomatoes;
1 medium red onion;
2 bell peppers;
100 gr. cheese;
10 pitted olives;
for dressing 1 tbsp. lemon juice and 2-3 tbsp. olive oil.
salt and pepper to your taste.

Cooking:

1. Wash and dry the peppers with paper towels. Put on a baking sheet in an oven preheated to 200 degrees, bake for 10-15 minutes. Then remove the peppers from the oven, cover with a bag or plastic wrap and let cool for 10 minutes.

2. When the peppers are cool, remove the core, remove the skin and cut the peppers into cubes.

Note! You can skip the step with peppers and make a salad with fresh peppers.

3. Wash and cut the remaining vegetables: tomatoes - into slices, cucumbers - into strips or quarters 2 cm thick, onions - into half rings, cut olives in half or can be left whole. Put everything in a salad bowl. Add peppers and cheese, cut into cubes.

4. Drizzle salad dressing with olive oil and lemon juice. Salad Shopsky is ready!

summer indian salad

This salad is just a storehouse of antioxidants, super healthy and bright. For 4-5 servings of salad you will need:

3 small carrots;
1 bunch of radishes;
1 small zucchini;
1/2 small red onion (do not overdo it with onions, otherwise you can spoil the salad);
a handful of mint leaves;

For salad dressing:

1 tbsp mayonnaise;
2 tsp Dijon mustard;
2 tbsp olive oil.

Cooking:

1. First, let's deal with vegetables: peel and grate the carrots on a large grater or cut into small strips; finely chop the onion; cut the zucchini into strips, and the radish into thin circles, tear the mint leaves with your hands. Collect everything in one large bowl.

2. Prepare the dressing: in a small bowl, mix mayonnaise, vinegar and mustard, beat until uniform consistency. Whisking constantly, pour in the oil. Now you can pour this dressing over the salad and mix everything well.

Summer Indian salad is ready!

Good to know! Lettuce can be stored in the refrigerator in a covered container for up to a day.

For this recipe you will need:

2 cups pasta spirals or feathers;
1 carrot;
1 cucumber;
1 red pepper;
1 green pepper;
salt, pepper to your taste;

Cooking:

1. Boil pasta until tender, BUT! do not digest. Let them cool down.

2. Vegetables cut into cubes of the same size. Put vegetables and pasta in a salad bowl.

3. Prepare the Italian dressing and pour it over the salad, add spices to your taste. Stir and serve!

Good to know! It is very tasty to season the salad with seasonings for pasta, they are sold in stores.

Summer salad with arugula and ricotta cheese

Fresh and super light summer lettuce with hints of summer. For two servings of this recipe you will need:

100 gr. fresh herbs (it can be any salad mix);
100 gr. ricotta cheese;
a handful of pecans or walnuts;
1/2 cup blueberries;
mint leaves (to your taste);
1 tbsp balsamic vinegar;
2 tbsp olive oil.

Cooking:

1. This salad is prepared in portions. Arrange lettuce leaves on each plate. Top with slices of ricotta cheese, washed blueberries and nuts.

2. Top salad with balsamic vinegar and olive oil dressing. Serve this salad and eat it right away!

Salad with green beans and radishes - summer recipe

For cooking you will need:

400 g green beans (frozen beans are quite suitable);
10 pieces. cherry tomatoes;
6 pcs. radish;
100 gr. feta cheese.

For refueling you need (for simple option dressing will be enough for the first two ingredients):

3-4 tbsp olive oil;
1 tsp honey;
1 tsp mustard;
2 tbsp lemon juice;
1 tbsp white wine vinegar;
salt, pepper to your taste.

1. First let's cook honey mustard dressing by mixing all the ingredients, except for the oil, until homogeneous mass. While stirring with a whisk or fork, carefully pour in the oil.

2. String beans should be boiled in boiled water 2-3 minutes. Drain the water and discard the beans.

3. In a large bowl, combine beans, cherry tomato halves, sliced radishes and feta cheese pieces. Drizzle with dressing and serve.

Summer recipe with lettuce, apple and cucumber

Fresh and crunchy, this salad is perfect for a light lunch or dinner. good addition for chicken dishes.

For 2 servings you need:

100 gr. lettuce leaves (any that you can buy or find at home will do);
1 medium cucumber;
1 apple;
2 tsp shelled sunflower seeds.

Cooking:

1. lettuce leaves rinse and tear with your hands into pieces of 5 cm. Cut the cucumber into circles, the apple into thin slices. Put everything in a salad bowl and mix.

2. As a dressing, you can take regular olive oil or a mixture of 1 tsp. mustard, 1 tsp honey and 2 tsp. olive oil.

3. Sprinkle seeds on top of the salad.

Carrot salad with lemon - recipe with photo

The sunniest and most summer salad of the entire selection. It is quick and easy to prepare, and the taste will surprise everyone. For 4 servings of salad you need:

4 medium carrots;
juice and zest of 1 lemon;
1 bunch of parsley;
olive oil;
1-2 tsp liquid honey;
salt, pepper to your taste.

Cooking:

1. Grate carrots coarse grater or cut into strips using a Korean carrot grater.

2. Cut off the stems of the parsley and finely chop the leaves.

3. Mix carrots with lemon juice and zest, honey and chopped parsley, season with oil and mix. Add salt, pepper to taste. Let the salad rest for a bit before serving!

Spinach and Strawberry Salad - Summer Recipe

In the summer, strawberries are an affordable product. Did you know that it makes amazing light salads? Not! Then try and cook. For 2 servings of salad you need:

100 gr. spinach leaves;
2 cups strawberries;
guest almond flakes/pecans or walnuts

Refueling:

1 tsp lemon juice or white wine vinegar;
2 tbsp olive oil

Cooking:

1. Rinse the spinach and dry the leaves with paper towels. Wash the strawberries, separate the tails and cut. Put everything in a salad bowl.

2. Add nuts.

3. Prepare the dressing, pour over her salad. Salad should be served immediately.

Interesting to know! This salad has variations, you can additionally add slices goat cheese, and use balsamic vinegar or mustard salad dressing as a dressing.

In anticipation of the holidays, every housewife, dreaming of surprising with something new, original, begins an active search for new recipes. I want it to be not like everyone else, but better, tastier, more beautiful.

But, as you know, the new is the well-forgotten old. Vegetables are rightfully popular during feasts, because there are usually a lot of dishes on holidays, you want to taste all the dishes, while maintaining your health - a large number of not every stomach can withstand heavy food.

Here are some options for summer lightness.

Salad "Black Prince"

This salad has oriental roots and the prince is black not only because there is eggplant in the salad.

Eggplant round - 1 medium size;
sweet pepper - 1 medium size;
tomato - 3 medium sizes;
garlic - 2 cloves;
onion - 1 medium size;
parsley;
Dill;
basil;
sunflower oil;
apple cider vinegar;
soy sauce.

First, prepare the eggplant: you need to take one eggplant and bake it in the oven until a crust appears.

Remove, cool and peel.

Finely chop the pulp.

Add finely chopped or crushed garlic, soy sauce, garlic, vegetable oil to the eggplant mass.

Tomatoes, without removing the seeds, cut into slices.

Chop the onion into thin half rings and add Apple vinegar to remove bitterness. Sweet bell pepper cut into thin strips.

Finely chop the dill, parsley and basil.

It goes well with meat, poultry, barbecue and vodka!

Put tomatoes, peppers and onions in a deep dish, pour everything with eggplant dressing and sprinkle with chopped herbs. You do not need to salt the salad, as soy sauce is salty.

Serve the salad immediately to the table, otherwise the tomatoes will release a lot of juice, and the salad will become a cold soup, which is also not bad in principle. This summer salad turns out bright, with soft spicy taste basil and garlic aroma.

Salad "Sea Breeze"

The next salad is a good alternative to the traditional herring under a fur coat, but much healthier and less high-calorie.

Seaweed - 1 package dried or 1 canned;
beets - 1 medium size;
salted herring - 1 small fish;
blue or red onion - 1 head;
mayonnaise - about 2 tablespoons;
coriander;
Dill.

Boil beets or cook in microwave oven- put in a bag without tying and cook at full power for about 15 minutes, depending on the size, let cool, peel and rub on a special grater in long strips.

Good with potato dishes.

Drain all the liquid from the seaweed, you will not need it (you can use dried sea kale, having previously boiled it).

Onion cut into thin half rings. Remove skin and bones from herring and cut into strips as thin as possible.

Mix all ingredients, sprinkle with dill and dry coriander. Add Mayo. Salt is not needed.

These ingredients will make the original.

Salad "Greek"

The classic pairing of cheese and tomato in this salad is given a fresh twist. Adyghe cheese, which has a curdled structure and a salty taste.

Tomato - 2 medium sizes;
Bulgarian sweet pepper - 1 large;
cucumber - 1 medium size;
onion - 1 medium head;
lettuce leaves - a bunch;
Adyghe cheese, or similar to it - 150 gr;
olives (olives) - 10 pieces;
parsley, cilantro;
olive oil;
soy sauce.

Remove the core from the tomatoes, you will not need it, it can be used to prepare the sauce for another dish. Cut vegetables into equal cubes.

Salad "Stozhok"

An original and very easy-to-prepare salad, guests cannot recognize potatoes in it for a long time - the taste is so unusual.

Potatoes - 2 medium sizes;

dried wood mushrooms - 1 briquette;

vegetable oil;

soy sauce;

Dill.

Peel the potatoes, grate it raw on a coarse grater. Boil water in a saucepan.

Put the grated potatoes in a small colander and dip into boiling water. Cook for about 3 minutes, remove and rinse cold water.

Mushrooms pour boiling water, let swell and straighten. Cut the mushrooms into small curls.

Cut the sausage into thin strips. Mix the ingredients, put on a plate in the form of a pile, sprinkle generously soy sauce and pour over with oil, crumble dill greens on top. Meat salads indispensable for .

Salad "Khrustishka"

Almost everyone loves crunching cabbage, but one cabbage is boring, but with an apple and a red berry it’s just a pantry of vitamins and a sea of positive emotions.

Cabbage;

Apple;

cranberries or lingonberries;

lemon;

sugar and salt;

vegetable oil.

Chop cabbage into very thin strips. Sprinkle it with sugar and salt and knead well with your hands until the juice appears.

The salad is crispy, juicy and beautiful. Suitable for potato dishes, meat, fish and spirits.

Drizzle with juice squeezed from one lemon. Stir and taste - the cabbage should be slightly salty and sweet and sour in taste.

Add thinly sliced green apple and drizzle with olive oil. Arrange berries nicely on top.

Salad "Cheerful chicken"

The salad is easy to prepare, light, women really like it; it has a savory, slightly pungent, buttery flavor with sour notes.

Fillet chicken breasts- 2 small sizes or 1 large;

green or red salad - 1 bunch;

round radish - 6 pieces;

crackers - 1 sachet;

garlic - 1 medium clove;

Dill;

parsley;

green onion;

unrefined sunflower oil;

mayonnaise;

soy sauce;

Apple vinegar.

Boil the fillet or cook in the microwave: put in a bag and cook at full power for 3 to 5 minutes. Cut the radish into slices, fillet into cubes. Finely chop the garlic.

Mix radishes, chicken, garlic, croutons and chopped greens. Tear lettuce leaves with your hands into pieces of arbitrary size and shape.

Suitable for white wines, but can be served with any other drink.

Mix mayonnaise, soy sauce and sunflower oil v equal proportions and add some apple cider vinegar.

Put lettuce leaves on a flat dish, put the rest of the salad on them, pour dressing, even drops over the entire area of \u200b\u200bthe salad. Stir the salad after serving.

Salad "Rainbow mood"

This salad turns out to be very beautiful, bright, women and children like it.

Cucumber - 1 medium size;

tomato - 2 large;

pepper - yellow, red, green - half;

green apple - half;

purple cabbage - one quarter of a fork, or half if small;

carrots - 1 medium size;

Dill;

feathers of a batun or any other onion - 1 small bunch;

Dill;

olive oil.

Cucumber, pepper, cabbage chop thinner straws. Chop the apple and carrot on a coarse grater.

Finely chop the onion and dill greens. Cut the tomato into slices.

Salad goes well with any meat and fish dishes.

Put the salad on a dish with a slide, sprinkle lightly fine salt. Spray on top with oil.

Salad "Spicy Cucumber"

You need to be careful with this salad: it suits those who like it spicy.

Cucumber - 5 pieces of small sizes;

garlic - 1 large head;

fine salt;

black ground pepper- half a pack;

mustard seed;

sunflower oil;

apple cider vinegar.

Cucumbers cut lengthwise into 4 parts and then across. Finely chop the garlic.

Put cucumbers in a deep bowl, salt, add garlic, pepper and mustard seed, vinegar and sunflower oil.

The salad is spicy but not hot. Very well suited to new potatoes, meat, fish and strong drinks.

Leave for an hour and a half in a cold place, then mix and serve to the table, pouring over the allocated juice.

Salad "Happy Chinese"

The spiciness of this salad should be slightly noticeable, so in no case should you overdo it with spicy seasoning: after standing, the salad will soak and become even more spicy and salty.

Starch noodles - 0.5 packs;

cucumber - 2 medium sizes;

onion - 1 large head;

carrots - 1 small;

raw smoked sausage - 150 grams;

vegetable oil;

soy sauce;

seasoning "Weijing";

seasoning "Malasyan".

Boil the noodles without untying. Rinse with cold water in a colander, let the water drain well. Remove the strings and cut the noodles into pieces about 5–7 cm long.

It's a variation Chinese salad"Heihe". The salad has a bright, spicy taste. It goes well with neutral rice and potato dishes.

Chop cucumber and carrot into thin long strips along or rub on a special grater.

Cut the sausage into long thin noodles.

Chop the onion into thin half rings.

Mix all the ingredients, add seasonings, soy sauce, vegetable oil.

Put the salad on a flat large dish.

Seasoning "Weijing" - white crystals, consisting of monosodium glutamate. Seasoning "Malasian" - orange spicy seasoning. They are sold in small bags, the packaging shows a Chinese chef. Starch noodles are white, thin, long starch-based noodles sold in bags, usually 2 bunches, tied with string. It is not necessary to cook it - just pour boiling water over it and wait for softening.

Salad "Tsukesha"

Raw zucchini is very rarely used, but in vain - this vegetable is rich in vitamins, nutritious and tasty if cooked correctly.

Zucchini - 1 small size;

onion - 1 head;

parsley;

garlic - 2 small cloves;

Dill;

table vinegar;

sunflower oil;

salt.

Fresh, small young zucchini, without seeds, together with the peel, cut into very thin plates, then into strips 2–3 cm wide.

We chop the onion in half rings. Finely chop the dill and parsley. Finely chop the garlic.

The salad is very light, goes well with boiled new potatoes and meat dishes, good in quality, to strong drinks.

Mix vegetables, salt, add table vinegar and sprinkle with vegetable oil.

All presented salads are easy to prepare, do not contain expensive and rare ingredients, and therefore are suitable not only for holidays, but also on ordinary days, and on holidays they will help save precious time and, importantly, the family budget.

Summer is the season fresh vegetables and greenery, so be sure to use this period with maximum benefit for the body. summer vegetables It is a source of vitamins and minerals necessary for the normal functioning of the human body.

How to cook delicious summer salad?

Choose the Right Ingredients

It's no secret that the taste ready meal directly depends on the quality and taste characteristics of each individual ingredient. Therefore, it is important to carefully select the ingredients for a summer vegetable salad and carefully ensure that they are ripe enough, but not spoiled.

Add greenery

There is a large list of tasty and healthy greens that will spice up your dish and make the taste of the salad more intense. Green onions, parsley and dill are best combined with vegetables. In addition to them, you can add cilantro, arugula, celery, mint or spinach to the dish. Such a variety of greens gives everyone the opportunity to choose their favorite ingredient.

Prepare a delicious condiment

It is from the dressing for summer salads that the taste characteristics of the finished dish depend to a greater extent. For dressing simple and tasty summer salads on hastily sour cream is often used. For a richer taste, you can add a little garlic to it.

It is advisable to prepare recipes for summer salads without mayonnaise, since without this ingredient they will be even more useful. Also, you can season the dish with soy sauce or balsamic vinegar. In addition, you can experiment and try to create your own unique recipe dressings by simply mixing different ingredients. For example, it turns out delicious if you combine in one dish lemon juice, french mustard and olive oil.

Add cheese, meat or seafood

summer salad recipes simple ingredients should not necessarily be limited to vegetables and herbs. For a richer taste, you can diversify them with your favorite type of cheese. For example, grated parmesan or even regular hard parmesan would be appropriate. In addition, it goes well with feta and cheese vegetables.

As for meat, summer salads with chicken are the most popular, as they are tasty and satisfying. And if you want to please your loved one with a romantic dinner and cook a more original and unusual dish, look for step-by-step recipes for summer seafood salads.

Serve ready salad At once

Simple and tasty summer salads in a hurry cannot stand for too long, as they quickly lose their taste and presentable appearance. Therefore, season them immediately before serving.

In summer, all kinds of salads are ideal. Seasoned with citrus juice, vegetable oil, mayonnaise or sour cream, they are great addition our menu. These are simple, delicious and inexpensive meals perfect for also festive table, and for every day.

The first mention of salads dates back to the era of the Roman Empire. During feasts, meat was served with dishes of herbs and vegetables seasoned with honey, vinegar and salt. The word salata (salty) meant "dish with dressing". The salad usually consisted of lettuce, endive and onion, dressed with olive oil, honey, salt, and vinegar. Lettuce (the leaves of which we add to our salads) got the name "salad" from the name of the dish, and not vice versa.

During the Renaissance, salads became an indispensable addition to the ceremonial table. Dishes become more elegant, new products appear, strict rules of etiquette appear. Cheese, artichokes, asparagus, various root crops are added to delicate, balanced salads. In the form of dressings, wine, various vinegars, lemon juice, olive oil and salt are used. Also added fragrant herbs and spices.

Until the 19th century, salads consisted of fresh vegetables, herbs, root vegetables, and fruits. Since the 19th century, meat, boiled vegetables and root vegetables, salted and pickled products, boiled eggs, cheese, mint, parsley, mayonnaise. Since the 20th century, all kinds of meat, fish, mushrooms, canned peas and corn, all kinds of fruits have been added to vegetable salads. They also use all kinds of seafood: shrimp, lobster, squid…

V modern time we can invent snacks ourselves, experiment with different ingredients, creating a new unique taste. Salads are extremely useful. They contain fiber, and vitamins, and proteins, and polyunsaturated fats, and various minerals, and carbohydrates. And it's just delicious...

So without summer, vegetable salads Not a single holiday has been and is not spared. Today we will look at a few simple and delicious recipes these dishes on the New Year's table.

Summer salad of crab sticks with tomatoes

This salad is not only delicious, but also very healthy.

Salad from crab sticks (crab meat) with tomatoes has a high nutritional value, it combines vitamins A, C, B1, B2, PP, many mineral salts, carbohydrates, fiber, complete protein, healthy fats. Vitamin A is involved in almost all major functions of the body, improves vision, strengthens immune system. B vitamins speed up the metabolism in the human body. Vitamin C helps prevent colds. Vitamin P - strengthens capillaries and vessel walls. Lettuce is very rich in minerals such as cobalt, potassium, iron, iodine, zinc and calcium. The use of such a salad is very useful for both adults and children. Also, the benefits of such a salad are high content garlic, which helps fight infectious diseases.

Salad of crab sticks (crab meat) with tomatoes goes well with other dishes of our table. And it can also be an independent dish.

Ingredients:

Tomatoes - 2-3 pieces,
crab sticks (crab meat) -200 g,
cheese - 150-200 g,
mayonnaise, preferably own cooking- 100 g,
garlic - 2-3 cloves,
salt, pepper - to taste.

Cooking:

We remove the pulp from the tomatoes, drain the juice, cut into strips.

Cut crab sticks into strips.

Grate the cheese on a coarse grater.

Grind garlic

Place all ingredients in a salad bowl. Add mayonnaise.

We mix.

Salad ready!

Bon Appetit!

Radish salad with sour cream, “country style”

Radish contains a large amount of fiber, which helps the intestines, improves peristalsis, frees the body from harmful substances (for example, cholesterol), removes excess fluid and promotes weight loss. Young and juicy radish has a decongestant effect, improves metabolism and digestion.

Ascorbic acid, which is found in radishes, strengthens blood vessels, improves immunity. Essential oils provide an antibacterial effect. With the help of phytoncides, radish fights colds well.

Considering everything beneficial features radish, it is advisable to include it in your diet and combine it with other equally tasty and healthy products.

So, let's prepare our delicious salad.

Ingredients:

Radish - 0.5 kg,
dill - a bunch,
young onion - bunch,
rustic sour cream - 3 tbsp. spoons,
salt - to taste.

Preparing our salad

We cut the radish.

We cut the greens

We put everything in a bowl, salt, season with rustic sour cream.

Salad ready!

Bon Appetit!

Light cabbage and cucumber salad

This salad contains the whole spectrum of vitamins, which makes it almost indispensable for proper nutrition.

Such a salad must be included in the diet to maintain health and beauty. With it, you can easily get rid of excess weight and maintain the result. The calorie content of coleslaw and cucumber salad is usually very low, and the products included in the composition help to remove harmful substances and excess fluid from the body, which is ideal for diet menu.

Cabbage and cucumber salad helps to keep the body in good shape, saturating it with vitamins and all the necessary trace elements.

Ingredients:

Cabbage - 500 g.,
carrots - 1 pc,
cucumbers - 2-3 pieces,
green onion, dill - 1 bunch,
vegetable oil - 2 tbsp. spoons,
lemon juice - 1 tbsp. a spoon,
sugar - 1 teaspoon,
salt, pepper - to taste.

Finely chop the cabbage

Add salt to the cabbage, mix. Cabbage needs to be “mashed” a little to make it softer.

Three carrots on a coarse grater

Cut greens, add to cabbage and carrots

Add salt, pepper, vegetable oil, mix.

Summer salad of baked vegetables with tomatoes

This salad is ideal for a diet menu. It can be eaten in almost unlimited quantities, because the health benefits are great, and the harm is minimal, besides, the salad helps to get rid of extra pounds and perfectly satisfies hunger.

Oven-baked vegetables and fruits retain more vitamins than boiled or fried ones. When cooking part useful substances contained in them go into a decoction, and when frying they are destroyed by excessively high temperatures, in addition, a harmful carcinogenic crust is formed. When baking, you can avoid the use of fats, which will reduce the overall calorie content of the dish. This can be done simply - just cover the baking sheet with parchment or use special sleeves for baking.

Ingredients:

Zucchini - 1-2 pieces,
carrots - 1 pc,
onion - 1 pc,
dill, parsley - a bunch,
tomatoes - 1 pc,
bell pepper - 1 piece,
garlic - 1-2 cloves,
salt - to taste,
olive oil (sunflower) - 2 tbsp. spoons.

Cooking:

Coarsely cut zucchini

We spread the zucchini on a baking sheet, which is covered with tracing paper (parchment paper)

Coarsely chop the carrots and add to the zucchini

Cut the bell pepper, put on a baking sheet

Cut the onion into half rings, add to our vegetables.

We bake our vegetables in the oven.

Chopped tomatoes and herbs

We spread the cooled baked vegetables in a salad bowl, add salt, squeeze the garlic. Add tomatoes, herbs, sunflower or olive oil.

We mix.

Salad ready! Bon Appetit!

Light vegetable salad with cheese and olives

Vegetable salad with cheese and olives is a storehouse of all kinds of vitamins, minerals and beneficial microorganisms.

The olive oil used to dress the salad is rich in vitamin E and other antioxidants. This excellent tool for the prevention of cardiovascular disease, diabetes and obesity. Olives improve the functioning of the liver and have a cleansing effect on it. Cheese is a source of proteins, minerals and vitamins. Basil tones and strengthens nervous system, is an antiseptic. Vegetables are fiber alimentary fiber that improve digestion. They also contain vitamins A, C, B1, B2, PP, sugar and many mineral salts, magnesium, and iron. The use of tomatoes and greens reduces the risk of cardiovascular disease, improves the functioning of the lungs, stomach and pancreas.

This is not only healthy, but also an unusually tasty salad.