Salad in Lent. Lenten salads for the holiday table: recipes. Very tasty Lenten salads: you can also serve them on a holiday table

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Lenten salads are not necessarily the traditional vinaigrette and sauerkraut with shredded carrots. National cuisines of the world offer a lot of interesting recipes using products that are sold in any supermarket today.

It’s not difficult to choose the most delicious Lenten salad for yourself with an interesting dressing and savory ingredients. Our selection with photographs presents various Lenten salads that can be prepared for every day or served on the occasion of a family celebration.

Israeli classic vegetable salad

Ingredients:

• Cucumber – 3 pcs.
• Tomato – 3 pcs.
• Onions – ½ pcs.
• Chopped parsley - 2 tablespoons. spoons.
• Hot green pepper – 1 (small).
• Lemon juice.
• Lemon peel.
• Olive oil – 4 tablespoons. spoons.
• Salt.

Preparation:

1. Divide the tomatoes and cucumbers into cubes, after cutting out the areas with seeds; use only the pulp with the skin.
2. Grind the onion and hot pepper.
3. Chop parsley leaves without stems.
4. Chop the lemon peel with white pulp very finely.
5. Collect all products in one bowl, combine with lemon juice, salt and olive oil.

Salad with sea fish

Lots of vitamins and omega-6, omega-3 fatty acids.

Ingredients:

• fish: raw pollock - 500 gr.;
• lemon - juice from ¼;
• pickled cucumber - 1 pc.;
• boiled eggs - 6 pcs.;
• onion - 1 head;
• salt, pepper, mayonnaise to taste

Preparation:

Boil boneless pollock fillet or cook in the microwave (3 minutes on both sides). Disassemble into slices and sprinkle with lemon juice. Cut eggs, cucumber, onion into cubes. Add salt, spices and dressing to taste.

Lenten salad with corn and beans

A bright and tasty salad is worthy of serving on a holiday table.

Ingredients:

• Canned or boiled red and white beans – 300 g.
• Corn – canned or boiled – 200 g.
• Carrots – 2 pcs.
• Sweet red onion – 1 pc.
• Pickled pepper – 100 g.
• Green onions - a bunch.
• Salt.

For refueling:

• Vegetable oil – 4 tbsp. spoons.
• Canned white beans – 1 can.
• Mustard – 1 teaspoon.
• Lemon juice – 2 tablespoons. spoons.
• Salt.

Preparation:

1. Boil carrots, beans and corn or replace them with canned goods.
2. Divide the carrots into small cubes.
3. Finely chop the sweet and green onion.
4. Mix the products and add salt.
5. To make the dressing, drain the liquid from the beans and blend them with a blender along with the rest of the ingredients.
6. Add the liquid in parts and mix with the beans until the mayonnaise reaches the desired consistency.
7. Dress the salad.

New Year's salad "Dream"

Lenten salads for the New Year 2020 are full of variety; all dishes are interesting, unusual and incredibly tasty. However, it is difficult to compare them with cauliflower soaked in a fragrant, delicate tomato sauce.

The advantages of the snack include the possibility of its quick and, most importantly, uncomplicated preparation. So it’s very easy to create your own “Dream”; don’t miss your chance to make it come true on this holiday night.

Preparing Lenten New Year's Salad

• Heat vegetable oil (2 tbsp) in a saucepan.
• Add finely chopped onion (1 piece), fry it until translucent, then add chopped garlic (2 cloves) to the saucepan. Simmer until the garlic begins to smell.
• Sprinkle the food with red pepper (to taste).
• Add chopped herbs (1 bunch of parsley), half a vegetable bouillon cube, finely chopped regular tomatoes (800 g), and a pinch of sugar to the dish.
• Simmer the food for 10-15 minutes over medium heat.
• Divide cabbage (800 g) into small inflorescences and transfer to a frying pan.
• Bring the dish to a boil, simmer until the cabbage softens.
• Finally, season the salad with ground black pepper and salt to taste.

The dish is ready - you can serve it to your guests and enjoy the wonderful taste and aroma of the holiday snack with them.

Lenten pasta and broccoli salad

Ingredients:

• Figured pasta – 150 g.
• Tomatoes – 4 pcs.
• Broccoli – 300 g.
• Olives.
• Lettuce leaves.
• Sea salt.

For refueling:

• Lemon – ½ pc.
• Olive oil – 4 tablespoons. spoons.
• Ground black pepper.
• Sea salt.

Preparation:

1. Dip pasta (made from durum flour) into 1 tablespoon of boiling water. a spoonful of vegetable oil and a pinch of salt. Be careful not to overcook the pasta.
2. Disassemble the cabbage into inflorescences, add salted water and boil.
3. Squeeze juice from lemon.
4. Combine lemon juice with oil and spices and mix.
5. Place pasta, cabbage, slices of tomatoes and olives on a plate.
6. Season with sauce, garnish with herbs.

Why are fish salads healthy?

Lenten salads with fish are not only tasty, but also healthy for our body. Eating fish strengthens bones, hair, and gives a healthy color to the skin. Seafood supplies our body with many vitamins and prevents heart disease.

Fish contains protein, which is more easily absorbed by our body, iodine, copper and zinc, and acids from fish oil prevent the deposition of cholesterol on the walls of blood vessels. It is noteworthy that lean salads with fish are very easy to prepare. There are many recipes in which you can use canned fish.

Chop the contents with a fork, add chopped jacket potatoes, olives, cut into rings. Stir, you can season with lemon juice, add herbs. You can prepare seafood salads with rice. The benefits to the body will also be enormous. Therefore, lean seafood dishes are so in demand in modern society.

Beetroot salad with walnuts and apple

Ingredients:

1. Apple – 1 pc.
2. Beets – 1 pc.
3. Nuts – 50 g.
4. Honey – 1 teaspoon.
5. Mustard – 1 teaspoon.
6. Olive oil – 3 tablespoons. spoons.
7. Balsamic sauce – 1 teaspoon.
8. Arugula.
9. Salt.
10. Pepper.

Preparation:

1. Chop the boiled beets and apples into half rings.
2. Line a plate with a layer of arugula and place beets and apple on top.
3. For dressing, combine honey, mustard, balsamic sauce, lemon juice, olive oil, pepper and salt.
4. Season the salad, sprinkle with chopped walnuts.
5. Serve immediately after cooking.

Fish in yoghurt sauce and fruit

Sweet and salty - combined salad taste, suitable for a feast

Ingredients:

• salted fish (red) – 200 gr.;
• avocado – 1 pc.;
• apple – 1 pc.;
• lemon – 1 pc.;
• green salad;
• yogurt – 150 gr.;
• powdered sugar – 1 tsp;
• salt, almonds for decoration

Preparation:

cut fish, avocado, apple into strips and slices. Place the green salad on portioned plates, then avocado slices, fish, apple. Sauce: lemon juice, plain yogurt, powder - mix everything. Pour over the dish. Decorate the top with almond tongues.

White bean and sweet pepper salad

Ingredients:

• Dry white beans – 1 cup.
• Sweet red pepper – 1 pc.
• Large carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Ground red and allspice pepper.
• Greenery.
• Ground coriander - to taste.
• Vegetable oil.

Preparation:

1. Pour cold water over dry beans in the evening. In the morning, drain the water, add fresh water and cook the beans for 1.5-2 hours.
2. Using a Korean carrot grater, grate the carrot root.
3. Chop the onion into half rings.
4. Cut the pepper into strips.
5. Strain the finished beans, add spices, salt, and chopped garlic.
6. Sauté the onion over medium heat until soft, combine with the beans.
7. Fry the carrots in the remaining oil, add sweet pepper and cook for 5 minutes.
8. Combine all the vegetables, heat over low heat for another 5 minutes and turn off the heat.
9. Serve warm, garnish with chopped herbs.

Lenten fish dishes. Snacks

Herring vinaigrette

Read: Salad As March 8th

300 g of salted herring, 4 boiled potatoes, 1 onion, 1 tablespoon of sunflower oil, 1 teaspoon of mustard, pepper, 1 teaspoon of vinegar, herbs.

Cut the potatoes into thin slices. Peel and finely chop the herring, finely chop the onion.

Mix potatoes, herring, onions, season with oil mixed with mustard, pepper, vinegar. Sprinkle with herbs.

Potato salad with canned tuna

3-4 boiled potatoes, 1/2 celery root, 1 onion, 200 g canned tuna. For filling: 2 tablespoons of vegetable oil, 1-2 tablespoons of white and red wine, lemon, salt, pepper, parsley, basil, 1/2 teaspoon of mustard.

Peel the boiled potatoes in their skins and cut into slices. Add cooked and sliced ​​celery, finely chopped onion and shredded tuna meat, as well as canning sauce. Mix white and red wine with vegetable oil, lemon juice, mustard and spices.

Stir the marinade well and pour it over the salad. Place the salad in a cool place.

200 g of boiled fish (silver carp, carp, pollock, cod), 100 g of canned green peas, 1 onion, 1 tablespoon of vegetable oil.

Separate the fish fillet from the bones and cut into small pieces. Add finely chopped onions, green peas and vegetable oil.

Mix everything, add oil.

150 g of fish (cod or other fish), 1-2 potatoes, 1-2 fresh or salted tomatoes, 1 boiled carrot, 2 tablespoons of green peas, 1 tablespoon of lingonberries or cranberries, a bunch of lettuce or green onions. Salad dressing: 100 g sunflower oil, 100 g 3% vinegar, 1 teaspoon sugar, ground pepper, salt.

Cut boiled and raw vegetables into thin slices, mix with green peas, lingonberries or cranberries. Cut the boiled fish into small pieces. Mix all products and pour over salad dressing.

Decorate the salad with pieces of fish, tomatoes, and herbs.

Salted herring with fried onions

150-200 g salted herring (fillet), 1-2 onions, 1 tablespoon vegetable oil, 1 teaspoon tomato puree, 1 teaspoon sugar.

Cut the onion into slices and fry until soft in vegetable oil, then add tomato puree and continue frying until the oil turns orange, then add sugar, salt, ground pepper and cool.

Place onion fried with tomato on the herring fillet.

500 g of salted herring, 1-2 teaspoons of mustard, 1/2 cup of vegetable oil, herbs to taste.

Cut the herring into clean fillets (without skin and bones) and lightly beat, giving it a sheet shape. Grease the layers with mustard on both sides, place in a jar, add vegetable oil and leave in the cold.

Before serving, place on a herring plate, first rolling the layer into a tube and garnishing with herbs. As a side dish, you can serve boiled potatoes cold or hot, sprinkle with parsley or dill.

Pike marinated monastery style

1.2 kg of pike, 1/2 cup of vegetable oil, 1 tablespoon of 30% vinegar, salt, bay leaf, pepper, 2-3 heads of garlic.

Fry the pike, cut into pieces, in oil. Dilute 1 tablespoon of 30% vinegar with 10 tablespoons of water, add spices and boil.

Pour the cooled vinegar into a wooden bowl grated with garlic, place the fish, and cool for 12 hours.

Fish with vegetable marinade

500 g fish, 1-2 tablespoons vegetable oil, 2 tablespoons flour, 50 g green onions, pepper. For the marinade: 3 carrots, parsley or celery root, 3 onions, 1 cup tomato puree, 300 g broth, 1/2 cup vegetable oil, a glass of 3% vinegar, 1 tablespoon sugar, peppercorns, bay leaf, cloves , cinnamon.

Cut fish fillets (pike perch, pike, catfish, cod, sea bass) into portions, sprinkle with salt, pepper, bread in flour and fry in vegetable oil. After cooling, place the fish in a ceramic or other dish, pour over the marinade and store in the refrigerator.

When serving, sprinkle with onions. The marinade is prepared as follows. Cut the roots into strips, thin slices, and onion into rings or half rings. Saute all this in vegetable oil, add tomato puree and continue sautéing for 10-15 minutes.

Then pour in vinegar, fish broth or water, add salt, sugar, bay leaf, peppercorns, cloves, cinnamon and boil for 15-20 minutes. Cool the finished marinade.

Fish in marinade

1 kg of cod (perch, pike perch or other fish), 500 g of carrots, 150 g of white roots, 1/2 cup of vegetable oil, 200 g of onions, 500 g of tomatoes or 1/2 cup of tomato paste, 2 tablespoons of sugar, parsley, 0.5 liters of fish broth, 1/4 cup 3% vinegar.

Read: Quick Salads Made from Carrots and Processed Cheese

Cut the fish fillet into portions, roll in flour and fry in oil. Chop the carrots, cut the white roots into strips and sauté everything in oil. Then add tomato paste or finely chopped tomatoes, bay leaf, peppercorns and sauté for another 8-10 minutes.

Add fish broth or water to the prepared vegetables, boil everything, season with salt, sugar and vinegar.

Pour the resulting marinade over the fish, place in the oven or boil for 5 minutes over heat and cool. When serving, sprinkle with chopped herbs.

500 g of head of sturgeon or pike perch, burbot, pike, sterlet, etc. or 500 g of small fish, 1 onion, 1 carrot, herbs, salt, pepper, bay leaf to taste, 100 g of prepared horseradish.

Make broth from fish heads or fish fines (0.5 liters of water per 50 g of fish). Strain the finished broth and boil again.

Check it for solidification.

Place the pulp from the head of the fish into glass salad bowls or vases (if the jelly was cooked from small fish, then put pieces of fish in the salad bowl). Then beautifully arrange the chopped carrots and herbs and pour in the broth. Let the jelly set in the cold.

Serve horseradish and kvass separately with the jelly.

Pike jellied

1.5 kg pike, 1 carrot, 1 parsley root, 1 onion, 3 pcs. peppercorns, 1/2 tablespoon salt, 1.5-2 liters of water.

Cut the pike into pieces, sprinkle with salt and leave so that the salt is absorbed. Meanwhile, cook broth from parsley, carrots, onions and peppers, strain and cool. Then put it in the broth and cook first the pike head, and then the rest of the fish along with the resulting brine.

Remove the finished pieces, thoroughly remove the bones, strain the broth and continue to cook over low heat until it becomes sticky. Place the prepared fish in a round or oval shape, pour in the broth, stir and place in the cold.

After 6 hours, tip the mold onto a dish and serve the aspic without any side dish.

Lean ham (fish appetizer)

1.5 kg of fish (carp, tench or salmon), salt, bay leaf, cloves, nutmeg, 2-3 tablespoons of vegetable oil, herbs, 0.5 liters of red wine.

Clean the fish, separate the meat from the bones, add milk from the carp, grind through a meat grinder, add salt, pepper, grated nutmeg and vegetable oil, mix thoroughly. Form the minced meat into a bun and wrap tightly in a napkin, cook in red wine half and half with water, adding cloves, bay leaves, and pepper. When the ham is cooked, cool in the broth, then put under a press.

To serve, cut into slices and sprinkle with herbs.

Fresh fish roe

100 g caviar of pike perch, pike, whitefish, carp, a teaspoon of vegetable oil, a teaspoon of 4% vinegar, 1/2 onion, green onions, salt and pepper.

Remove the fish roe from the films, put it in a bowl, loosen it, pour boiling water over it and after 10 minutes, when the roe turns white, drain the liquid. Place the caviar in a non-oxidizing bowl, season with salt, vinegar, ground pepper, finely chopped onions and vegetable oil.

Stir the caviar and let stand for 1 hour.

Pink salad with radishes and beets

Ingredient:

• Beets – 1 pc.
• Radishes – 10 pcs.
• Walnuts – 30 g.
• Mint leaves – 2-3 pcs.
• Arugula – 50 g.

Refueling:

• Olive oil – 2 tablespoons. spoons.
• Grape vinegar – 1 teaspoon.
• Dijon mustard – ½ teaspoon.
• Honey – ½ teaspoon.
• Salt.
• Pepper.

Preparation:

1. Bake the beets, divide into cubes.
2. Tear the arugula into large pieces.
3. Finely chop the radishes.
4. Chop the nuts.
5. Combine radishes with beets, pour in vinegar, let soak (15 minutes).
6. Place vegetables and arugula in a salad bowl, add mint and chopped nuts.
7. Pour oil into the container with the remaining vinegar and add the remaining ingredients, mix.
8. Dress the salad.

Korean Lenten Cabbage Salad

Have to take:

• about a kilogram of winter cabbage;
• 4-5 medium sized carrots;
• 600 g radish;
• medium head of garlic;
• half a glass of refined sunflower oil;
• 3 tbsp. l. vinegar;
• 3 tsp. salt;
• a teaspoon of sugar and coriander;
• a pinch of pepper (adjust the spiciness to taste).

How to cook:

1. Shred medium sized cabbage. Pour boiling water over it and after 10 minutes drain the cabbage in a colander.
2. Grate the carrots and radish on a grater with large holes.
3. Squeeze the garlic through the garlic press.
4. Mix cabbage, carrots, garlic and radish.
5. Season with spices, salt and vinegar. Mix.
6. Heat the oil and pour on top, stir the salad. Leave it in the room for a couple of hours, then put it in the refrigerator.

Greek salad

Ingredients:

• Leaf lettuce.
• Tomatoes – 6 pcs.
• Cucumbers – 3-4 pcs.
• Sweet pepper – 1 pc.
• Red onion – 1 pc.
• Olives – 150 g.
• Feta cheese (brynza) – 250 g.
• Basil and other greens.
• Lemon juice (balsamic vinegar).
• Olive oil.
• Oregano – a pinch.
• Garlic.

Preparation:

1. For the dressing, mix balsamic vinegar or lemon juice, olive oil, salt, pepper, chopped garlic and oregano.
2. Vegetables and cheese should be cut into large pieces.
3. Line the bottom of the salad bowl with lettuce leaves, place vegetables on it, sprinkle with herbs and olives.
4. Drizzle with dressing.
5. Place cheese cubes on top.

Tuna salad "Maguro"

Lenten recipe - no heat treatment.

Ingredients:

• fresh tuna - 150 gr.;
• champignons - 100 gr.;
• juice of one lemon;
• salt pepper;
• green onions, dill, parsley;
• olive oil.

Preparation:

It is known that during fasting one should eat hot food only on certain days. This salad is made from raw ingredients. Cut the tuna, sprinkle with juice, salt and pepper, wait 30 minutes. Cut the champignons into thin layers, the greens – finely. Mix all ingredients.

Turkish fried vermicelli salad

Ingredients:

• Thin vermicelli - 1½ cups.
• Sweet red pepper – 2 pcs.
• Carrots – 1 pc.
• Pickled gherkins – 5 pcs.
• Green peas or canned corn - 1 cup.
• Lemon juice.
• Olive oil.
• Salt.
• Green onions, dill, parsley.

Preparation:

1. Fry the vermicelli by adding a little oil.
2. Pour hot water into the frying pan, covering the noodles with a 1 cm layer, add salt, stir, and bring to a boil.
3. Reduce heat and cook until liquid has evaporated. Cool.
4. Divide the pepper into cubes and quickly fry in a frying pan with a little oil.
5. Grate raw carrots using a Korean carrot grater or cut into long strips.
6. Drain canned corn or peas.
7. Grind the gherkins.
8. Place the prepared products in a deep container.
9. Season with salt, lemon juice, olive oil.
10. You can add pomegranate sauce to the dressing (if available).

Bright Mexican Lenten Salad

Ingredients:

• Avocado – 1 fruit.
• Zucchini/zucchini – 1 pc.
• Boiled red beans – 1½ cups.
• Tomatoes – 4 pcs.
• Sweet red pepper – 1-2 pcs.
• Red onion – 1 pc.
• Chili pepper – 1 pc.
• Chopped green cilantro – ½ cup.
• Lettuce – 1 bunch.
• Corn chips - ½ pack, or dried tortillas.

Refueling:

• Lime (lemon) juice – ¼ cup.
• Liquid light honey – 2 tables. spoons.
• Olive oil – 2 tablespoons. spoons.
• Sesame oil – 2 tablespoons. spoons.
• Zira – ½ teaspoon.
• Garlic – 2 cloves.
• Salt (preferably sea salt) – ½ teaspoon.
• Ground pepper mixture – ½ teaspoon.

Preparation:

1. Prepare a dressing from lime juice, honey, chopped garlic, cumin, salt, oil, pepper, whisking the mixture.
2. Chop the avocado thinly.
3. Remove seeds and juice from tomatoes and divide into small cubes.
4. Cut the pepper and red onion into cubes.
5. Divide the chili pepper and chop into thin slices.
6. Roughly chop the cilantro.
7. Tear the lettuce leaves into large pieces.
8. Cut the zucchini into cubes and fry.
9. Mix all products, combine with dressing and spices.

Fish and seafood - delicious lean salad

Original styling and appropriate sauce

Ingredients:

• red fish (boneless) - 300 gr.;
• scallop - 70 - 100 gr.;
• shrimp - about a dozen;
• lettuce leaves - 100-200 gr.;
• tomatoes - 8 pcs.;
• sweet pepper - 1 pc.;
• orange juice - 100 g;
• olive oil - 100 gr.;
• soy sauce - to taste.

Preparation:

Cut the fish and scallop into medium cubes. Clean the shrimp. Place in a saucepan. Boil for 5 minutes. Place the salad on the bottom of the plates, cut the tomatoes into 4 pieces, pepper into strips, and complete the composition. Distribute the cooked seafood beautifully on a plate. Mix the sauce from juice, oil, soy sauce, pour it over the salad. Serve immediately.