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12 Delicious and Filling Salad Recipes Spotted on Pinterest
With the arrival of sunny days, our cravings for fresh salads are emerging. Pinterest, our go-to platform for inspiration, offers a bounty of options. Therefore, we’ve curated a selection of twelve salads recipes that will truly whet your appetite!
These Salad Ideas Suit All Tastes!
Whether you’re in the mood for a rice salad, a vibrant spinach salad, or a pasta salad loaded with vegetables and fruits, you’re sure to find the ideal match for your palate.
Perfect for a quick, hassle-free, and delicious lunch break, these salad recipes promise to spark plenty of ideas and make your mouth water!
Bon appétit!
Quinoa, Red Cabbage, and Peanut Salad
Ingredients:
- 1 cup of quinoa
- 2 cups of water
- ½ grated purple cabbage
- 3 grated carrots
- 200g of chickpeas
- A bunch of chopped cilantro
- 1 small green onion, thinly sliced
- 100g of roasted and salted peanuts, chopped for garnish
Peanut Sauce:
- 60g of organic unsweetened peanut butter
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of maple syrup or honey
- 3 tablespoons of tamari sauce
- 1 teaspoon of toasted sesame oil
- Juice of ½ lime
- 1 teaspoon of freshly grated ginger
- A pinch of cayenne pepper
Preparation:
- Start by rinsing the quinoa (the water should be clear). Let the quinoa cool down.
- Prepare the sauce: mix the peanut butter and tamari until smooth (microwave if needed). Then add the remaining ingredients and whisk until smooth. If the mixture seems too thick, add a bit of water.
- In a large salad bowl, combine the cooked quinoa, grated cabbage, carrot, chickpeas, cilantro, and green onion. Mix well.
- Pour the peanut sauce over the salad and mix to combine. Season with salt and pepper if needed.
- Divide into individual bowls and top with whole peanuts.
Spring Roll-Inspired Salad
Ingredients:
- 100g of dry soy or rice vermicelli
- 1 avocado
- A few mint and cilantro leaves
- Arugula (or other salad greens)
- A quarter of a red (or white) cabbage
- 2 or 3 carrots
- Half a cucumber
- Peanuts or cashews
Sauce:
- 10cl of water
- 1 heaping teaspoon of peanut butter
- A handful of fresh cilantro leaves
- A generous splash of shoyu (soy sauce)
- 1 garlic clove
- A good pinch of chili
- Juice from 1 lime
Preparation:
- Rehydrate the vermicelli in hot water according to the package instructions, then rinse them in cold water. Place in a salad bowl.
- Add the salad greens, diced avocado, grated carrots, cucumber cut into sticks, shredded cabbage, peanuts, mint, and cilantro.
- For the sauce, blend all the ingredients until you get a sauce of the right consistency.
- Mix the sauce with your salad and serve.
Roasted Cauliflower Salad with Creamy Honey Mustard Dressing
Ingredients:
- One cauliflower
- Chickpeas
- Olive oil
- Paprika
- Garlic
- Lettuce
- Cucumbers
- Fresh herbs
- Cheese (preferably feta)
- One avocado
Preparation:
- Roast the cauliflower and chickpeas in olive oil.
- Season with paprika and garlic until they are slightly charred and crispy.
- Toss the roasted cauliflower and chickpeas with a simple honey mustard dressing.
- Add lettuce, cucumbers, fresh herbs, feta, and avocado.
- Mix well and serve.
Avocado and Sardine Pasta Salad
Ingredients:
- 4 Breton sardines in organic olive oil (Phare d’Eckmühl)
- 160g pasta
- 2 avocados
- 30g raw cashews
- A few black olives
For the Persillade:
- 1 small bunch of parsley
- 1 small garlic clove
- 5cl olive oil
- 5cl rapeseed oil
- Salt and pepper
Preparation:
- Cook the pasta in boiling salted water. Drain and let cool.
- Prepare the persillade by blending all the ingredients together, and set aside.
- Roughly crush the cashews and toast them briefly in a dry pan.
- Remove the sardines from the can and gently scrape off their skin with a knife blade.
- Split the sardines lengthwise, remove the central bone and any small bones, then break the fillets into small pieces.
- Pit and chop the olives.
- Remove the skin and pit from the avocados, and cut them into pieces.
- Place the pasta in a salad bowl and add the remaining ingredients.
- Season with a bit of the persillade and mix well.
Lentil Salad with Spring Vegetables
Ingredients:
- Lentils
- Kohlrabi
- Radishes
- Green onions
- Dill
- Sunflower seeds
- Lemon oil
- Agave syrup
- Goat cheese
- Salt and pepper
Preparation:
- Cook the lentils in a large amount of boiling water for a maximum of 20 minutes. Drain and quickly rinse them under cold water to stop the cooking process.
- In a salad bowl, mix the lentils with diced kohlrabi, sliced radishes, chopped green onions, dill, and sunflower seeds that have been toasted in a dry pan.
- Season with fleur de sel and pepper, then generously drizzle with lemon oil.
- Add a few drops of agave syrup and mix well.
- Sprinkle with crumbled goat cheese and serve.
Composed Wild Rice Salad
Ingredients:
- 200 grams wild rice
- 1/2 cucumber
- 1 can of natural tuna
- 2 tomatoes
- 1 small can of corn
- 1 pack of plain feta
- 8 black olives
- 1 avocado
- 2 soft-boiled eggs
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper
Preparation:
- Cook the wild rice in boiling water. Let it cook over medium heat for about 10 minutes, covered.
- Meanwhile, cook the eggs for about 4 minutes from boiling to make them soft-boiled. Let the rice and eggs cool for 5 minutes.
- Wash and dice the tomatoes. Dice the cucumber. Drain the tuna and corn. Crumble the tuna. Cut the avocado into pieces. Dice the feta. Once the eggs have cooled, cut them into pieces.
- In a salad bowl, mix the ingredients: rice, egg pieces, tomatoes, cucumber, feta, avocado, corn, tuna, and olives.
- For the dressing, mix 3 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, and pepper.
- Pour the dressing into the salad bowl and mix well.
Spinach, Pear, and Feta Salad
Ingredients:
- 25g baby spinach
- 1 pear
- 30g feta cheese
- 1 teaspoon shelled pistachios
- 1 teaspoon raspberry vinegar
- 3 teaspoons olive oil
- A pinch of freshly ground black pepper
Preparation:
- On a plate, arrange the baby spinach.
- Slice the pear and place the slices on top of the spinach. Drizzle with raspberry vinegar.
- Crumble the feta cheese over the salad. Add the pistachios and season with black pepper to taste.
- Finish by drizzling with olive oil.
- Enjoy with a buckwheat galette sautéed in butter, toasted bread, or fresh bread.
Spinach Salad with Mozzarella, Tomatoes, and Pepperoni
Ingredients:
- 4 handfuls of fresh spinach
- 1 pepperoni (salami)
- 200g cherry tomatoes
- Cheese (Comté)
- 1 onion
- Balsamic cream or olive oil
- Fresh herbs
- Salt and pepper
Preparation:
- Wash and peel the spinach leaves. Wash the cherry tomatoes.
- Slice the pepperoni. Thinly slice the onion.
- Arrange the ingredients on individual plates, adding pieces of Comté cheese.
- Season with salt, pepper, and a drizzle of balsamic cream or olive oil.
- Garnish with fresh herbs and serve.
Mango, Raspberry, and Mozzarella Salad
Ingredients:
- 1 mango
- 1 ball of mozzarella
- 1 small red onion
- 20 raspberries
- 8 fresh mint leaves
For the Dressing:
- Salt
- Freshly ground black pepper
- 2 tablespoons raspberry balsamic vinegar
- 4-5 tablespoons olive oil
Preparation:
- Peel, pit, and dice the mango.
- Drain and dice the mozzarella.
- Peel and thinly slice the red onion.
- Gently wash and dry the raspberries.
- Wash, dry, and tear the mint leaves with your fingers.
- For the dressing: In a bowl, combine salt, freshly ground black pepper, raspberry balsamic vinegar, and olive oil. Mix vigorously.
- On two plates, arrange the mango, mozzarella, red onion, and raspberries. Sprinkle with fresh mint.
- Dress with the vinaigrette just before serving.
Roasted Sweet Potato Salad
Ingredients:
- 2 sweet potatoes
- 100 grams fresh spinach
- 1/2 avocado
- 1 teaspoon hazelnut oil
- 4 tablespoons olive oil
- 1 tablespoon mustard
- 1 tablespoon flaxseeds
- 100 grams ricotta
Preparation:
- Peel and cut the sweet potatoes into cubes.
- In a bowl, mix hazelnut oil, olive oil, and mustard. Season with salt, pepper, and add flaxseeds.
- Add the sweet potato cubes to the mixture and toss to coat. Marinate for 15 minutes.
- Place the sweet potatoes in a baking dish and roast in the oven at 240°C (464°F) for 30 minutes. Remove and let cool.
- Wash and chop the spinach leaves. Cut the half avocado into small pieces.
- Combine the roasted sweet potatoes, spinach, and avocado in a bowl. Add the ricotta and enjoy.
Melon and Shrimp Salad
Ingredients:
- 1 melon
- 400g shrimp
- 2 avocados
- 300g mesclun
- 200g feta
For the Dressing:
- 5 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon clear honey
Preparation:
- Rinse the mesclun and dry it.
- Drain the feta and cut it into cubes.
- Peel the shrimp and place them on paper towels to dry.
- Cut the melon in half and remove the seeds. Peel and slice the melon into thin strips.
- Cut the avocados in half, remove the pits, peel, and slice them into thin strips.
- In a bowl, gently toss the mesclun, feta, melon, avocado, and shrimp together.
- Prepare the dressing by whisking together olive oil, apple cider vinegar, and honey.
- Drizzle the dressing over the salad, toss to combine, and serve immediately.
Cucumber Salad with Mint Pesto and Feta
Ingredients:
- 2 cucumbers
- 150g feta
- 4 tablespoons mint pesto
- 10 chives
- 1 sprig fresh mint
- 6 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 60g blanched almonds
- A pinch of salt
Preparation:
- Prepare the dressing by mixing mint pesto with olive oil, apple cider vinegar, salt, and pepper.
- Heat a pan and toast the almonds, stirring regularly until golden. Set aside to cool.
- Wash and dry the cucumbers, then cut them into 1.5 cm cubes. Place in a salad bowl.
- Cut the feta into cubes of similar size and add to the bowl.
- Wash and dry the herbs, then roughly chop them. Add the herbs and cooled almonds to the bowl.
- Toss everything together to ensure it is well coated with the dressing.
**Recettes : 12 Salades Gourmandes et Rassasiantes Repérées sur Pinterest**
This article first appeared on grazia.fr – Author: Marilou Le Menn
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