Forget bagged salad, boring dressings and always the same ingredients – with our ideas, tips and recipes, salad can become a versatile and healthy favourite.
Do you know salad as a classic side dish? It can be a variety of food: healthy, light, filling – and tasty. From choosing the right ingredients to adding a certain something to your mix to the right dressing: making salads is easy with our recipes and a few tips.
1. When shopping
Packaged, shredded lettuce is often contaminated with germs and is also more expensive than a single head of lettuce. buy yours Organic quality lettuce and if possible, regional and seasonal, it tastes great. And: Seasonal varieties add variety to your diet. Find out which vegetables are in season here: Seasonal calendar of fruits and vegetables.
Many tasty ingredients like chickpeas, sun-dried tomatoes or cucumbers last a long time, while salads like rocket or lamb’s lettuce tend to wilt after a few days. Buy lettuce leaves as fresh as possible.
Tip: If the lettuce leaves are a little wilted, you can revive them in a water bath. Soak them in a bowl of water for about 30 minutes before cooking and they will be crisp and fresh again. Then spin the leaves in a salad spinner or dry them on a clean dish towel.
2. Important for the salad recipe: choose the filling ingredients
When a salad goes from a side dish to a main course, it should also be filling—preferably without “light” ingredients like roast turkey or bacon. Protein-rich plant-based foods to enrich your salad include beans, lentils, nuts, tofu, tempeh, or chickpeas. By the way, beans, lentils and chickpeas are also available as noodles.
Try new salad ideas: Of course, you can also use beans and lentils as the main ingredient in your salad – for example, how about a Georgian bean salad with green beans, walnuts and pomegranate seeds?
3. Salad recipe: Dressing
Ready-made salad dressings usually contain unnecessary plastic packaging and questionable ingredients – you can easily make a vinaigrette: Mix three parts oil with one part acid, such as white wine vinegar, lime or lemon juice. You can finish this base with anything you want. Gradually add other ingredients, such as spices or herbs, to taste.
Then it’s time to refine: a pinch of salt and a bit of sweetness in each part of the salad. Sweetening can include sugar, honey, agave syrup, maple syrup, and jelly or jam. Just check what’s in the (refrigerator) cupboard. The classic herbs in salad recipes are dill, basil, chives and some garlic. A little mint gives the dish something special.
Three salad recipe ideas:
- 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 freshly pressed garlic clove, 1 tablespoon agave syrup, salt, pepper
- 5 tablespoons of rapeseed oil, 2 tablespoons of white wine vinegar, 1 tablespoon of medium hot mustard, 2 tablespoons of honey, salt, pepper
- 4 tablespoons soy yogurt (plain, unsweetened), 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon medium hot mustard, 1 clove garlic, 1 teaspoon agave syrup, salt and pepper
Combine herbs like these:
- Cucumber: dill
- Tomatoes: basil
- Salads with feta: thyme, mint, rosemary
- Radishes, carrots: onions, parsley
- Salads made from leaves: basil, onion
To read more: “Product Knowledge Oil” Can be purchased by Stiftung Warentest, among others at your local book seller or online books.de to eat book 7.
4. Refined salad recipe: salty meets sweet
Many dishes are especially delicious when different flavors are skillfully combined. Spicy lettuce varieties such as endive, chicory and radicchio go particularly well with fruits such as oranges, strawberries, apples or cherries – depending on the season.
When in season, you can add dried fruits like figs or dates to your salad.
5. Home Grown Ingredients: Grown Herbs
Sprouts, watercress and herbs add flavor to your salad. Some of the ingredients you grow yourself will taste a little better – after all, you’re putting in the time and effort to care. In our articles, you will learn how to grow your own balcony seedlings and herb garden.
Made pumpkin soup and still have seeds left? Don’t throw them in the organic waste, roast pumpkin seeds and decorate your salad with them.
6. Salad Ideas: Be experimental
In addition to green salads, the best of the German classics are potato and macaroni salads. But if you look around, there are many delicious types of salad in international cuisine. Here you will find a selection of delicious salad recipes:
7. Icing the cake: Don’t forget the tonings
Flavorful toppings for your salad, sprouted herbs, and we’ve already mentioned a few. Alternatively, toasted nuts and seeds, such as sunflower or pine nuts, will give your meal a certain something.
Experiment with waves: How about edible flowers or chopped seaweed leaves (known from sushi) in your salad?
8. Try it raw
Of course, cucumbers and tomatoes will be raw in the salad. Beetroot, cauliflower, savoy cabbage, baby spinach, cultivated mushrooms or finely chopped red cabbage are also delicious as raw salad ingredients.
Raw food is a sensible and healthy approach; Raw fruits and vegetables should make up half of our daily diet.
But be careful, not all foods should be eaten raw. For example, beans and potatoes should be cooked before eating. Read more about this in our “Is raw food healthy?” 12 Questions and Answers about the Raw Food Diet”.
9. Proper tableware
Of course, a salad is delicious on every plate, but those who appreciate sustainable materials and stylish design will now find a large selection. For example, bamboo salad bowls or olive wood salad servers (eg Avocado shop).
Got a piece left? Then take it to work the next day for lunch or in a (plastic-free) lunchbox. We wish you a lot of fun with preparation and a good appetite.
The last salad requires variety
As you can see, salad is not a boring side dish. It is guaranteed that those who make a clever combination and above all a variety of salads will not get bored. How about:
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