Approaching the long-awaited and beloved holiday, and everywhere is heard the discussion of the main question: What to cook for New year?. Despite the fact that the patron Saint of next year will be a pig, we don’t recommend you to adopt her eating habits. After all, as the new year meet, so spend it. We believe что2019 th should be a year of beauty and health, so I share with you an unusual salad recipes that will be healthy and delicious decoration for your Christmas table.
Salad crab with grapefruit and avocado
Ingredients
- calcichew
- teaspoons grated lemon peel
- 1 tbsp lemon juice
- 2 tablespoons finely chopped tarragon
- 1 teaspoon Apple cider vinegar
- tsp salt
- 1 tbsp avocado oil
- 3 tbsp water
- 1 pink grapefruit
- 1 orange
- 1 avocado
- 300 g of crab meat
- 4 cups watercress
- salt and pepper
Method of preparation
Clean citrus. Watercress mix with 1 tbsp. sauce (zest, juice, vinegar, oil, water). Arrange the slices of grapefruit. Naritaweg slices and add crab meat. Season with salt and pepper. Pour over the dressing.
Salad with roasted tomatoes
Ingredients
- Tomatoes 400 g
- A mixture of lettuce leaves 75 g
- 1 clove garlic
- Natural yoghurt 200 ml
- Olive oil 55 ml
- Salt to taste
- Ground black pepper
Method of preparation
- Tomatoes medium size cut into rings with a thickness of about a centimeter. Preheat the pan, pour a little olive oil and fry the tomato slices until crisp, then remove from heat.
- Mix natural yoghurt with 50ml of olive oil. A clove of garlic crush with a knife, to make out the fibers and finely chop. Add the chopped garlic to the yogurt with oil, salt and pepper to taste.
- To fill the resulting sauce salad mix of leaves, garnish with rings of fried tomatoes and serve when they are slightly cooled down or still hot.
Salad with squid, vegetables and smoked cheese
Ingredients
- Mini calamari 12 pieces
- Large cherry tomatoes 8 pieces
- Sweet pepper-1 piece
- Zucchini 1 piece
- 1 clove garlic
- Lemon pieces
- Smoked cheese Suluguni 100 g
- Parsley 15 g
- Olive oil 100 ml
- Salt to taste
- Fresh pepper
Method of preparation
- Squid clear from the films, rinse and place on a napkin to soak up excess moisture. Smoked Suluguni cheese to grate on a coarse grater.
- The tomatoes on the lower side make shallow cuts crosswise. Putting them down for half a minute in boiling water and immediately cool in ice water and then remove the skin, leaving the six tomatoes, the green stalks.
- From parsley tear off the leaves and finely chop, garlic cloves remove the core (if any) and finely chop a clove or RUB on a small grater special for the garlic to a pulp.
- On the same grater to grate two tomatoes without stalks (or turn them into a puree with a blender). Mix the chopped parsley, garlic and tomatoes, season with juice of half a lemon, salt and pepper to taste and stir again.
- Squid (with tentacles) together with coarsely chopped peppers and zucchini fry in a grill pan with olive oil until Golden grille on both sides, pepper and salt to taste.
- Put in a bowl the vegetables, sprinkle them with seasoning of parsley, garlic and tomatoes, top with squid, cherry tomatoes, cut in half. Sprinkle with grated cheese and drizzle with olive oil.
Tuna salad with young cheese
Ingredients
- Tuna 500 g
- Cheese mini mozzarella 400 g
- Cherry tomatoes 500 g
- Mixed salad
- Sesame seeds 50 g
- Light soy sauce 50 ml
- Lime 1 piece
- Olive oil 50 ml
- Onion fries 50 g
- Cilantro to taste
- Ground black pepper
Method of preparation
- Mozzarella and lime cut in half, cherry tomatoes into quarters.
- Olive oil mixed with lime juice, salt and pepper. Separately soy sauce mixed with lime juice.
- Roll tuna in sesame seeds, pepper, salt and fry in olive oil in a hot pan on each side for 30 seconds. Tuna cut into thin slices.
- In a separate bowl, mix the tomatoes and mozzarella, season with salt to taste. Add A Mix Of Tuscany. Pour the olive oil with lemon juice.
- On a plate lay out the slices of tuna in a circle, pour soy sauce with lime. In the middle through cooking ring put the salad with cherry tomatoes and mozzarella and sprinkle with onion. Garnish with cilantro leaves.
Salad Nicoise with Basil
Ingredients
- Tuna 200 g
- Canned tuna 50 g
- Quail eggs-4 pieces
- Mini marinated artichokes 160 g
- Cucumbers 100 g
- Tomatoes 100 g
- Sun-dried tomatoes 20 g
- Sweet pepper 2 pieces
- Olives 20 g
- Radishes 20 g
- Mix of salad leaves 40 g
- Salad of mini Romaine 30 g
- Celery leaves 30 pieces
- Watercress 6 g
- Honey 40 g
- Egg yolk 3 pieces
- Dijon mustard 40 g
- Sherry vinegar 2 teaspoons
- Extra virgin olive oil 5 tablespoons
- Balsamic vinegar 100 ml
- Deodorized refined vegetable oil 150 ml
- Soy sauce 20 ml
- Basil 5 g
- Thyme 2 stalks
- Garlic 2 cloves
- Ground black pepper to taste
- Salt
Method of preparation
- Take two peppers, red and yellow, cut the stems, clean the seeds, and in their place to put in a crushed clove of garlic and sprig of thyme. Wrap in foil and bake for forty minutes at 180 degrees, then immediately dip in ice water, peel and slice in an arbitrary format.
- For homemade mayonnaise to mix three egg yolks with Dijon mustard and slowly, constantly stirring, pour in vegetable oil. In the end, add a couple of teaspoons of sherry vinegar, salt and pepper. Mix the mayonnaise with a broken blender in canned tuna.
- For the dressing to evaporate four times as balsamic vinegar, add honey and 3-4 tablespoons of olive oil, mix well.
- The spoonful of olive oil to fry the tuna until Golden. Not cut very thick slices.
- At the bottom of the plates to smear mayonnaise and tuna mixture. Spread out over the entire surface of salad mix (frisée, arugula, mini spinach, Swiss chard), and a Romano. Behind them the coarsely chopped cucumbers, tomatoes, marinated artichokes, cut in half lengthwise boiled quail eggs, olives, pepper, Basil and sliced into thin circles of radish.
- In the end put fried tuna, drizzle with olive oil and soy sauce, garnish with the celery leaves and watercress and pour the honey-balsamic dressing.
Salad Of Wt-Barmac
Ingredients
- Asparagus 4 stalks
- Zucchini 1 piece
- Scallops 3 pieces
- Cherry tomatoes 4 pieces
- Sprouts green peas 5 g
- Lemon juice 1 teaspoon
- Olive oil 10 ml
- Salt to taste
- Vegetable oil 10 ml
- Ground black pepper to taste
- Furikake seasoning, 2 teaspoons
Method of preparation
- Cut the zucchini with the skin. Summer vegetables, it is still quite soft and fresh, it can write, but the winter is bitter. For cleaning you can use a grater for the zest will remain beautiful stripes like a watermelon. Cut zucchini in half, clean out the pith and the remaining flesh cut into slices with a thickness of a centimeter.
- Potato knife clean the stems of the asparagus from the hard skin, which creeps up almost to the Bud. Slice the stems diagonally cuttings with a length of about 4 cm Each cherry tomato divided into five or six rings.
- In a saucepan boil a liter of water, a little salt and blanch the vegetables in it: asparagus three or four minutes, the zucchini about two. With a slotted spoon to put the vegetables in ice water and give a few moments to stand to stop the cooking and reinforce the color. Dry on paper towels.
- Heat the pan vegetable oil and fry on him the scallops for a minute on each side, to a Golden crust. Remove from heat, cover and leave for a few minutes.
- Just to warm the asparagus and zucchini in olive oil to fry, namely heat. Spread the vegetables on a plate, top with scallops and tomatoes rings. Sprinkle the salad with lemon juice, sprinkle generously with a mixture of Japanese spices, Furikake and garnish with pea shoots.