9 decorated salads to rock the table decor

9 decorated salads to rock the table decor




Sweet and sour red cabbage salad |  Photo: reproduction

Sweet and sour red cabbage salad | Photo: reproduction

Photo: Kitchen Guide

Decorated salads don’t have to be complicated to give that bye on the table! Escaping the Basic Lettuce and Tomato, it is possible to vary – and a lot – in the ingredients, adding colors and flavors to your table. When you are receiving that special visit or even to bring a differential to the day to day, bet on a decorated salad recipe!

In addition to being nutritious and tasty, salads are also very versatile, and can vary in composition according to your preference and the availability of ingredients in the pantry. And there’s more: you can include ingredients from the most diverse nutritional categories and rock the presentation. Check out the recipes:

sweet and sour cabbage salad

A delight for the eyes and the palate, sweet and sour coleslaw works great at the table when the main course is succulent red meat.



Sweet and sour red cabbage salad |  Photo: reproduction

Sweet and sour red cabbage salad | Photo: reproduction

Photo: Kitchen Guide

Time: 20min (+1h in the fridge)

Performance: 4

Difficulty: easy

Ingredients:

  • 3 cups thinly sliced ​​red cabbage
  • 2 cups thinly sliced ​​green cabbage
  • 2 cups pineapple (chopped)
  • 2 cups diced turkey breast
  • 1/2 cup (tea) of peas
  • 1/2 cup (tea) of olive oil
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons of chopped parsley
  • Salt and black pepper to taste

Preparation mode:

In a pan with boiling water, place the cabbages and then remove, transferring to a bowl of water with ice. Drain and mix with the rest of the ingredients. Place in the fridge for 1 hour and then serve in individual bowls.

Summer salad

When it comes to decorated salads, the summer salad is the perfect recipe. Check out:



Summer Salad |  Photo: reproduction

Summer Salad | Photo: reproduction

Photo: Kitchen Guide

Time: 20min

Performance: 8 servings

Difficulty: easy

Ingredients:

  • 10 chicory leaves
  • 8 purple lettuce leaves
  • 1 cup(s) chopped fennel
  • 1 cup of chopped palm heart
  • 1 cup shredded kani kama

Sauce:

  • 1 cup of plain yogurt
  • 1 tablespoon fresh chopped mint
  • 1 tablespoon of lemon juice
  • 1 teaspoon of olive oil
  • 3 tablespoons of ice water

Preparation mode:

On a platter, arrange the chicory and purple lettuce leaves. Add the chopped fennel, heart of palm and kani kama. In another bowl, mix the sauce ingredients: plain yogurt, mint, lemon juice, olive oil and ice water. Before serving, drizzle the salad with this prepared dressing.

Potato salad with tuna

Almost a main course it’s so complete, the tuna potato salad is delicious and can be served alone when you just want a lighter meal!



Potato Salad with Tuna |  Photo: Kitchen Guide

Potato Salad with Tuna | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 30min (+1h in the fridge)

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 600g potato in pieces
  • 1 chicken bouillon cube
  • 1 onion grated
  • 2 cans of drained solid tuna
  • 1/2 cup cherry tomatoes, halved
  • 5 tablespoons of olive oil
  • Salt, pepper and chopped parsley to taste
  • 2 cups mayonnaise (tea)

Preparation mode:

First, cook the potatoes over medium heat with the chicken stock and water until softened, but not falling apart. Then drain and transfer to a bowl. Then, add the onion, tuna, tomato and olive oil to the still hot potato. Season with salt, pepper, green smell and mix. Take it to the fridge for 1 hour, mix the mayonnaise with the salad and, finally, serve it with your potato salad.

Moroccan couscous salad

Unlike the other salads on this list, the Moroccan couscous requires 1 hour of rest and, therefore, this recipe can be used on those days that require a special touch.



Moroccan Couscous Salad |  Photo: reproduction

Moroccan Couscous Salad | Photo: reproduction

Photo: Kitchen Guide

Time: 30min (+1h rest)

Performance: 5 servings

Difficulty: easy

Moroccan Couscous Salad Ingredients:

  • 1 cup Moroccan couscous
  • 1 and 1/2 cup (tea) hot water
  • 1 vegetable bouillon cube
  • 1 red onion in strips
  • 1 seeded tomato in strips
  • 1 lemon juice
  • 1/2 cup (tea) of black raisins
  • 2 tablespoons of oil
  • 2 tablespoons of chopped parsley
  • 2 tablespoons chopped mint
  • salt to taste
  • Mint leaves to decorate

Preparation mode:

In a large bowl, place the Moroccan couscous and drizzle with the water with the dissolved vegetable stock. Cover the bowl and let it rest for 1 hour. Drain the excess water and fluff the couscous with a fork. Add the onion, tomato, lemon juice, raisin, olive oil, parsley, mint and adjust salt. Mix well and transfer to a platter. Garnish with mint leaves and serve.

avocado salad

Famous in the gringa, the avocado salad is super delicious and only takes 20 minutes to prepare!



Avocado Salad |  Photo: Kitchen Guide

Avocado Salad | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 20min

Performance: 6

Difficulty: easy

Ingredients:

  • 1 bunch of iceberg lettuce, in strips
  • 1 cup cherry tomatoes, halved
  • 2 avocados in strips
  • 1 lemon juice
  • Salt, pepper, olive oil and coriander sprigs to taste

Preparation mode:

Arrange the lettuce in a salad bowl, spread the tomatoes, the avocado and drizzle with the lemon juice. Sprinkle coriander sprigs on top and season with salt, pepper and olive oil before serving.

Green salad with pomegranate

The green salad with pomegranate is ideal for those days that call for an escape from the conventional. An explosion of flavors, the freshness of the pomegranate in this recipe is perfect for hot days.



Green salad with pomegranate |  Photo: Kitchen Guide

Green salad with pomegranate | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 15min

Performance: 4 servings

Difficulty: easy

Ingredients:

  • Chopped lettuce leaves, to taste
  • Endive leaves to taste
  • Watercress leaves to taste
  • 1/2 cup of bean sprouts
  • 1/2 cup (tea) of standard cheese from Minas (half cured) in cubes
  • 1/2 cup of pomegranate seeds

Preparation mode:

Arrange the lettuce leaves, endive and watercress on a platter. On top, place the bean sprouts, the Minas cheese and sprinkle with the pomegranate seeds. Season to taste and serve.

Chickpea salad with chicken

The chickpea salad with chicken is a favorite when the intention is to increase the protein in the diet and bet on decorated salads. Here are the ingredients you need:



Chickpea Salad with Chicken |  Photo: reproduction

Chickpea Salad with Chicken | Photo: reproduction

Photo: Kitchen Guide

Time: 30min

Performance: 5

Difficulty: easy

Ingredients:

  • 1 cup chickpeas (cooked)
  • 1 cup shredded cooked chicken breast
  • 1 ripe tomato, skinned and diced
  • 1 cucumber in cubes
  • 1 grated carrot
  • 1/3 cup sliced ​​green olives
  • Lettuce leaves to decorate

Sauce:

  • 4 tablespoons of vinegar
  • 10 tablespoons of olive oil
  • 1 crushed garlic clove
  • 2 tablespoons of chopped parsley
  • 1 teaspoon of salt
  • 1/2 teaspoon ground black pepper

Preparation mode:

Pour all the sauce ingredients into a glass with a lid and shake until smooth. In a bowl, combine the chickpeas, chicken, tomato, cucumber, carrot and olive. Drizzle with half the sauce and mix. Line a platter with lettuce and arrange the salad. Drizzle with the rest of the sauce and serve.

Fitness salad with yogurt dressing

Still thinking about fitness recipes, this salad recipe with yogurt sauce should be your bet to get away from boring salads and stay on the diet:



Salad with yogurt dressing |  Photo: Kitchen Guide

Salad with yogurt dressing | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 30min

Performance: 4

Difficulty: easy

Ingredients:

  • 4 chicken breast fillets
  • 1 crushed garlic clove
  • Juice of 1/2 lemon
  • salt to taste
  • Freshly ground black pepper to taste
  • 4 tablespoons of olive oil
  • 1 large sweet potato, thinly sliced ​​(like chips)
  • 1 head of iceberg lettuce, washed and torn
  • 1 bunch of washed arugula
  • 1/2 cup cherry tomatoes, halved
  • 1 small grated carrot
  • 1/2 small yellow bell pepper, seeded in strips
  • 1 medium red onion sliced

Sauce:

  • 200ml of natural yogurt
  • Juice of 1/2 lemon
  • 1 teaspoon of salt
  • 4 tablespoons of olive oil
  • 3 tablespoons chopped parsley

Preparation mode:

Season the chicken with the garlic, lemon, salt, pepper and half the oil. Arrange the potato slices on a baking sheet and brush with the rest of the oil. Sprinkle with salt and pepper and bake in a preheated oven for 20 minutes, turning halfway through, until crisp and golden. Pour all sauce ingredients into a jar with a lid and shake vigorously. Brown the chicken breasts in a thick skillet, let it cool down and cut into strips. Spread the leaves on a platter and arrange the chicken, potato, tomato, carrot, pepper and onion. Serve with the sauce.

Greek salad with anchovies

And, how about including tasty anchovies in the salad? Tasting this Greek Salad Recipe once, you’ll never want to stop!



Greek Salad with Anchovies |  Photo: Kitchen Guide

Greek Salad with Anchovies | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 15min

Performance: 6 servings

Difficulty: easy

Ingredients:

  • 1 bunch of chopped escarole
  • 1/2 bunch of chopped iceberg lettuce
  • 2 sliced ​​tomatoes
  • 1 sliced ​​Japanese cucumber
  • 100g of black olives
  • 50g anchovy fillets
  • 2 tablespoons chopped chives
  • 1 tablespoon of capers
  • 250g cubed white cheese

Sauce:

  • 1/2 cup (tea) of olive oil
  • 3 tablespoons of vinegar
  • 1 teaspoon of oregano
  • salt to taste

Preparation mode:

Arrange the escarole, lettuce, tomato and cucumber on a platter. Add the black olives, the chopped anchovy fillets, the chopped chives, the capers and the cheese on top. For the sauce, combine the oil, vinegar, oregano and salt in a bowl. Drizzle the salad with the dressing when serving.

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