Delicious Salad Creations for Every Season and Occasion
- SABA
- Dec 6, 2024
- 11 min read
Updated: Sep 29
1 . Greek Salad
4 servings
15 minutes
Ingredients:
2 large tomatoes, chopped
1 cucumber, diced
1 red onion, thinly sliced
100g feta cheese, cubed
10–12 Kalamata olives
1 tsp dried oregano
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt & pepper to taste
Method:
Combine tomatoes, cucumber, onion, olives, and feta in large bowl.
Drizzle with olive oil and red wine vinegar.
Sprinkle with oregano, salt, and pepper. Toss gently.
Serve fresh or refrigerate 15–20 mins for flavors to blend.
2 . Caesar Salad
4 servings
20 minutes
Ingredients:
1 large romaine lettuce, shredded
50g Parmesan, shaved
100g croutons
2 anchovy fillets (optional)
1 garlic clove, minced
1 egg yolk
1 tsp Dijon mustard
2 tbsp lemon juice
4 tbsp olive oil
Salt & pepper
Instructions:
Mix garlic, anchovies, egg yolk, mustard, lemon juice, and olive oil to form dressing.
Toss romaine lettuce with dressing.
Garnish with croutons and shaved Parmesan.
Serve immediately.
3 . Caprese Salad (Italian)
2 servings
10 minutes
Ingredients:
3 large ripe tomatoes, sliced
250g fresh mozzarella, sliced
Fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt & black pepper
Instructions:
Alternate tomato slices and mozzarella on a platter.
Insert fresh basil leaves between slices.
Drizzle with olive oil and balsamic glaze.
Season with salt and pepper. Serve fresh.
4 .Quinoa & Avocado Salad
4 servings
20 minutes
Ingredients:
1 cup cooked quinoa, cooled down
1 ripe avocado, diced
1 red bell pepper, diced
½ cup corn kernels
2 tbsp lime juice
1 tbsp olive oil
Salt & pepper
Fresh coriander leaves
Instructions:
Mix quinoa, avocado, bell pepper, and corn in a bowl.
Drizzle with lime juice and olive oil.
Season with pepper, salt, and garnish coriander.
Serve cold.
5 .Asian Sesame Noodle Salad
4 servings
20 minutes
Ingredients:
200g cooked noodle (egg noodles or rice noodles)
1 cup shredded cabbage
1 julienned carrot
2 sliced spring onions
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp honey
1 tsp sesame seeds
Method:
Toss the noodles, carrot, cabbage, and spring onions in a bowl.
Mix soy sauce, sesame oil, rice vinegar, and honey to make dressing.
Pour dressing over salad and toss lightly.
Top with sesame seeds. Refrigerate or serve at room temperature.
6 .Waldorf Salad
4 servings
20 minutes
Ingredients:
2 cups diced apples
½ cup grapes, halved
½ cup celery, diced
½ cup walnuts, chopped
½ cup mayonnaise or Greek yogurt
1 tsp lemon juice
Salt & pepper
Method:
Toss together apples, grapes, celery, and walnuts in a large bowl.
Mix mayonnaise/yogurt with lemon juice, salt, and pepper.
Pour dressing over fruit mixture and toss lightly. Chill before serving.
7 . Chickpea & Spinach Salad (Nutritious Middle Eastern Style)
4 servings
20 minutes
Ingredients:
1 cup cooked chickpeas
2 cups fresh spinach leaves
1 small red onion, thinly sliced
1 diced tomato
2 tbsp olive oil
1 tbsp lemon juice
½ tsp cumin powder
Salt & pepper
Procedure:
Mix chickpeas, spinach, onion, and tomato in a bowl.
Whisk together olive oil, lemon juice, cumin, salt, and pepper as dressing.
Toss salad with dressing. Serve fresh.
8 .Beetroot & Goat Cheese Salad
4 servings
25-30 minutes
Ingredients:
2 medium cooked beetroot, diced
50g goat cheese, crumbled
2 cups mixed greens
2 tbsp toasted walnuts
2 tbsp balsamic vinaigrette
Salt & pepper
Procedure:
Mix mixed greens, beetroot, and walnuts in a bowl.
Top with crumbled goat cheese.
Drizzle with balsamic vinaigrette and season. Serve straight away.
9 . Mediterranean Couscous Salad
4 servings
25 minutes
Ingredients:
1 cup cooked couscous
1 cucumber, diced
1 tomato, diced
¼ cup red onion, diced
¼ cup feta cheese
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt & pepper
Procedure:
Combine couscous, cucumber, tomato, onion, and feta in a bowl.
Toss with olive oil, lemon juice, oregano, salt, and pepper.
Refrigerate 20 mins before serving.
10 . Avocado & Mango Summer Salad
4 servings
15 minutes
Ingredients:
1 ripe avocado, diced
1 ripe mango, diced
1 small red bell pepper, diced
1 cup mixed greens
2 tbsp lime juice
1 tbsp olive oil
Salt & pepper
Fresh mint leaves to garnish
Method:
Toss avocado, mango, bell pepper, and greens in a bowl.
Drizzle with lime juice and olive oil, season with salt and pepper.
Garnish with mint leaves. Serve hot.
11 .Niçoise Salad (France)
4 servings
30 minutes
Ingredients:
200g blanched green beans
2 medium boiled potatoes, sliced
100g cherry tomatoes, halved
2 quartered hard-boiled eggs
100g canned tuna (or seared fresh)
6 anchovy fillets (optional)
10 black olives
2 tbsp olive oil
1 tbsp red wine vinegar
Salt & pepper
Method:
Arrange potatoes, green beans, cherry tomatoes, eggs, tuna, anchovies, and olives in a platter.
Drizzle with olive oil and red wine vinegar.
Season with salt and pepper. Serve immediately.
12 .Cobb Salad (USA)
4 servings
25 minutes
Ingredients:
2 cups chopped romaine lettuce
100g diced grilled chicken breast
2 chopped hard-boiled eggs
50g crumbled cooked bacon
½ avocado, diced
50g blue cheese, crumbled
50g halved cherry tomatoes
2 tbsp red wine vinaigrette or ranch dressing
Procedure:
Put lettuce as base in large bowl or platter.
Layer layers of chicken, eggs, bacon, avocado, blue cheese, and tomatoes.
Add dressing just before serving.
13 .Russian Salad (Olivier Salad)
6 servings
40 minutes
Ingredients:
3 medium-sized potatoes, boiled and diced
2 carrots, boiled and diced
100g boiled peas
100g diced cooked chicken or ham
2 diced pickles
3 tbsp mayonnaise
Salt & pepper
Instructions:
Lightly mix all ingredients in a bowl.
Season with salt and pepper to taste.
Chill 1–2 hours before serving.
14 .Sauce Tabouleh (Lebanon / Middle East)
4 servings
30 minutes
Ingredients:
½ cup fine bulgur, soaked in water
2 cups chopped parsley
2 diced tomatoes
1 diced cucumber
2 chopped spring onions
3 tbsp lemon juice
3 tbsp olive oil
Salt & pepper
Instructions:
Mix together bulgur, parsley, tomatoes, cucumber, and spring onions.
Drizzle with lemon juice and olive oil.
Sprinkle with salt and pepper. Chill before serving.
15 .Fattoush (Middle East / Lebanon)
4 servings
20 minutes
Ingredients:
2 cups chopped romaine lettuce
1 diced cucumber
2 diced tomatoes
1 diced red bell pepper
2 thinly sliced radishes
2–3 toasted pita bread slices, broken into small pieces
3 tbsp olive oil
2 tbsp lemon juice
1 tsp of sumac
Salt & pepper
Procedure:
Combine vegetables in a big bowl.
Toss with olive oil, lemon juice, sumac, pepper, and salt.
Top with toasted pita crumbs just before serving.
16 .Spinach & Strawberry Salad (USA / Modern)
4 servings
15 minutes
Ingredients:
2 cups fresh baby spinach
½ cup sliced strawberries
¼ cup crumbled feta cheese
2 tbsp chopped walnuts
2 tbsp balsamic vinaigrette
Method:
Toss together spinach, strawberries, feta, and walnuts in a bowl.
Drizzle with balsamic vinaigrette. Serve immediately.
17 .Japanese Seaweed Salad
4 servings
15 minutes
Ingredients:
1 cup rehydrated wakame seaweed
1 tsp sesame seeds
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sugar
½ tsp chili flakes (optional)
Instructions:
Mix soy sauce, rice vinegar, sesame oil, sugar, and chili flakes to make dressing.
Mix with seaweed and garnish with sesame seeds. Serve cold.
18 .Som Tam (Thai Green Papaya Salad)
4 servings
20 minutes
Ingredients:
1 cup shredded green papaya
1 carrot, shredded
2 cherry tomatoes, halved
2 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
1–2 red chilies, sliced
1 tbsp crushed peanuts
Instructions:
Mix papaya, carrot, tomatoes, and chilies.
Mix lime juice, fish sauce, and sugar to make dressing.
Pour over salad, top with crushed peanuts. Serve immediately.
19 .Mexican Corn & Black Bean Salad
4 servings
25 minutes
Ingredients:
1 cup corn kernels (roasted or fresh)
1 cup black beans, drained
1 red bell pepper, chopped
1 avocado, chopped
2 tbsp lime juice
2 tbsp olive oil
¼ cup chopped cilantro
Salt & pepper
Procedure:
Mix all ingredients in a bowl.
Toss with lime juice, olive oil, salt, and pepper. Serve fresh.
20 .Italian Panzanella (Bread Salad)
4 servings
30 minutes
Ingredients:
2 cups stale bread cubes, toasted
2 tomatoes, diced
1 cucumber, diced
½ red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp dried oregano
Salt & pepper
Procedure:
Mix bread cubes, tomatoes, cucumber, and red onion together.
Drizzle with olive oil and vinegar, sprinkle with oregano, salt, and pepper.
Let stand 10–15 mins before serving.
21 .Moroccan Carrot Salad
4 servings
20 minutes
Ingredients:
3 large carrots, grated or julienned
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
½ tsp ground cumin
1 tsp paprika
Salt & pepper
Fresh coriander for garnish
Method:
Blanch or steam carrots lightly.
Mix garlic, olive oil, lemon juice, cumin, paprika, salt, and pepper to make dressing.
Toss the carrots in the dressing. Garnish with fresh coriander. Serve room temperature or cold.
22 .Vietnamese Goi Cuon Salad
4 servings
25minutes
Ingredients:
1 cup shredded lettuce
½ cup shredded cabbage
1 carrot, julienned
½ cup cooked shrimp or shredded chicken
Fresh mint and cilantro
2 tbsp crushed peanuts
2 tbsp hoisin-peanut dressing or nuoc cham (fish sauce dressing)
Instructions:
Toss cabbage, carrot, shrimp/chicken, and herbs in a bowl.
Drizzle with dressing and add peanuts on top. Serve immediately.
23 . African Kachumbari Salad
4 servings
15 minutes
Ingredients:
3 tomatoes, diced
1 cucumber, diced
1 small red onion, thinly sliced
1–2 green chilies, minced (optional)
2 tbsp lemon or lime juice
Salt & pepper
Fresh coriander for garnish
Instructions:
Combine tomato, cucumber, onion, and chilies in a bowl.
Add pepper, salt, and lemon juice. Toss lightly.
Garnish with coriander. Serve hot.
24 .Italian Antipasto Salad
4 servings
25 minutes
Ingredients:
100g mixed cured meats (salami, prosciutto)
100g mozzarella balls or slices
10–12 marinated artichokes or roasted peppers
50g olives
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt & pepper
Method:
Place meats, cheese, artichokes, and olives on a platter.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper. Serve as appetizer or salad.
25 .Peruvian Ceviche Salad
4 servings
25 minutes
Ingredients:
250g fresh white fish, diced
½ red onion, thinly sliced
1–2 fresh chili peppers, chopped
Juice of 2–3 limes
Salt & pepper
Fresh coriander
Optional: corn kernels or sweet potato slices
Instructions:
Marinate fish in lime juice, chili, onion, salt, and pepper for 15–20 minutes.
Add optional sides and fresh coriander. Serve immediately chilled.
26 .Brazilian Hearts of Palm Salad (Palmito Salad)
4 servings
20 minutes
Ingredients:
200g hearts of palm, sliced
1 tomato, diced
1 small red onion, diced
2 tbsp olive oil
1 tbsp lime juice
Salt & pepper
Fresh parsley
Instructions:
Mix hearts of palm, tomato, and onion in a bowl.
Toss with olive oil, lime juice, salt, and pepper.
Garnish with parsley and serve chilled.
27 .Indian Cucumber & Yogurt Salad (Raita)
4 servings
15 minutes
Ingredients:
1 cup plain yogurt
1 cucumber, grated or chopped
1 tsp cumin powder
Salt & pepper
Fresh coriander or mint
Instructions:
Mix yogurt and cucumber in a bowl.
Add cumin, salt, and pepper. Garnish with coriander or mint. Refrigerate until serving.
28 . Japanese Soba Noodle Salad
4 servings
30 minutes
Ingredients:
200g cooled soba noodles cooked
½ cucumber, sliced into julienne
1 carrot, julienned
2 spring onions, chopped
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sesame seeds
Method:
Toss noodles, cucumber, carrot, and spring onions in a bowl.
Combine soy sauce, rice vinegar, sesame oil, and pour over salad.
Sprinkle sesame seeds before serving.
29.Korean Kimchi Salad
4 servings
15 minutes
Ingredients:
1 cup kimchi, chopped
1 cucumber, sliced thin
1 carrot, julienned
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sesame seeds
Method:
Mix kimchi, cucumber, and carrot together in a bowl.
Toss with sesame oil and rice vinegar. Top with sesame seeds. Serve hot.
30 .Kachumber Salad (Traditional Indian Salad)
4 servings
15 minutes
Ingredients:
2 cucumbers, diced
2 tomatoes, diced
1 small red onion, finely chopped
1 green chili, finely chopped (optional)
2 tbsp lemon juice
1 tbsp fresh coriander, finely chopped
Salt & pepper
½ tsp chaat masala (optional)
Method:
Mix cucumber, tomato, onion, and chili in a bowl.
Add lemon juice, salt, pepper, and chaat masala.
Lightly toss and garnish with fresh coriander. Serve chilled.
31. Sprouted Moong Bean Salad
4 servings
20 minutes
Ingredients:
1 cup sprouted moong beans
1 cucumber, diced
1 tomato, diced
1 small onion, chopped finely
1 green chili, chopped
2 tbsp lemon juice
Salt & black pepper
Garnish with fresh coriander
Instructions:
Sprouted moong beans washed and boiled for 2–3 minutes (optional for softness).
Mix with cucumber, tomato, onion, and chili.
Season with salt, pepper, and lemon juice.
Garnish with coriander.
32 .Carrot & Peanut Salad (Maharashtrian Style)
4 servings
20 minutes
Ingredients:
2 cups grated carrot
3 tbsp crushed roasted peanuts
1 green chili, chopped
1 tbsp lemon juice
1 tbsp chopped fresh coriander
1 tsp oil
½ tsp mustard seeds
A pinch of salt
Procedure:
Heat oil in a pan, add mustard seeds and let them splutter.
Toss grated carrots with peanuts, chili, lemon juice, and salt.
Pour tempered mustard oil over salad. Garnish with coriander.
33.South Indian Cabbage Kosambari
4 servings
20 minutes
Ingredients:
1 cup finely chopped cabbage
¼ cup soaked moong dal (yellow split lentils, soaked for 1–2 hours)
1 cucumber, finely chopped
1 green chili, chopped
2 tbsp fresh coconut, grated
1 tbsp lemon juice
Salt to taste
Fresh coriander
Tempering:
1 tsp oil
½ tsp mustard seeds
1 dry red chili
4–5 curry leaves
Process:
Mix cabbage, soaked moong dal, cucumber, chili, coconut, lemon juice, and salt.
Heat oil, mustard seeds, red chili, and curry leaves.
Pour tempering over the salad and mix gently.
Garnish with coriander.
34 .Chickpea Chaat Salad (Chana Chaat)
4 servings
20 minutes
Ingredients:
1 cup boiled chickpeas
1 small onion, chopped
1 tomato, chopped
1 cucumber, diced
1 green chili, chopped
1 tbsp tamarind chutney
1 tbsp mint chutney
1 tsp chaat masala
Salt & black pepper
Fresh coriander
Procedure:
Mix chickpeas, onion, tomato, cucumber, and chili together in a bowl.
Add tamarind chutney, mint chutney, chaat masala, salt, and pepper.
Mix very well and garnish with fresh coriander.
Serve hot for tangy, spicy flavor.
35 .Beetroot & Coconut Salad (Kerala Style)
4 servings
20 minutes
Ingredients:
2 medium beetroots, boiled and cubed
2 tbsp grated coconut
1 green chili, chopped
1 tbsp lemon juice
Salt to taste
Fresh curry leaves for garnish
Procedure:
Mix beetroot, coconut, green chili, and lemon juice in a bowl.
Toss with salt well.
Garnish with curry leaves. Serve chilled.
36 .Tandoori Chicken Salad
4 servings
40 minutes
Ingredients:
200g boneless chicken, marinated in yogurt + tandoori spices
4–5 leaves of lettuce, shredded
½ cucumber, sliced
1 tomato, sliced
½ red onion, sliced
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper
Fresh coriander leaves
Method:
Grill or pan-fry marinated chicken until cooked and slightly browned. Slice into strips.
Arrange lettuce, cucumber, tomato, and onion in a bowl.
Top with grilled chicken.
Drizzle olive oil, lemon juice, and add fresh coriander.
Serve hot as a substantial salad.
37 .Paneer Tikka Salad
4 servings
35 minutes
Ingredients:
200g paneer cubes, yogurt-marinated with turmeric, chili, and garam masala
1 bell pepper, diced
1 cucumber, diced
1 small onion, thinly sliced
1 tbsp mint chutney (for dressing)
1 tbsp lemon juice
Salt & pepper
Method:
Grill or pan-fry paneer till golden brown and light char.
Mix cucumber, onion, and bell pepper in a salad bowl.
Add paneer cubes grilled.
Drizzle with mint chutney and lemon juice. Mix lightly.
38. Quinoa & Indian Spiced Roasted Vegetable Salad
4 servings
35 minutes
Ingredients:
1 cup quinoa
1 carrot, roasted cumin & chili powder
1 bell pepper, roasted
½ zucchini, roasted
2 tbsp olive oil
1 tbsp lemon juice
½ tsp garam masala
Salt & pepper
Procedure:
Roast vegetables in olive oil, cumin, chili powder, and salt until golden brown.
Combine cooked quinoa with roasted vegetables.
Add lemon juice and garam masala.
Serve warm or refrigerated.
39 . Millet & Pomegranate Salad
4 servings
30 minutes
Ingredients:
1 cooked foxtail millet (or pearl millet)
½ pomegranate seeds
1 diced cucumber
1 grated carrot
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper
Fresh mint to garnish
Method:
Mix millet, cucumber, carrot, and pomegranate in a bowl.
Drizzle olive oil and lemon juice.
Add salt, pepper, and garnish with mint.
40 . Chaat-Inspired Potato Salad
4 servings
20 minutes
Ingredients:
2 boiled and cubed potatoes
1 small onion, chopped
1 chopped tomato
1 tbsp tamarind chutney
1 tbsp mint chutney
½ tsp chaat masala
1 tbsp yogurt (optional for creaminess)
Fresh coriander
Instructions:
Mix potato cubes, onion, and tomato in a bowl.
Sprinkle chutneys and chaat masala over them.
Add yogurt for creaminess, if desired.
Garnish with coriander.
"This is a refreshing take on the classic cucumber salad. I’m so glad I found this recipe!"
"Tried this recipe today and my whole family loved it! Thank you for such a great dish."
"Anyone else thinking this would taste great with some crunchy peanuts on top?"
"This looks like a fantastic way to enjoy cucumbers. I'll definitely be adding this to my rotation!"
"The texture and flavor look just right! Thanks for introducing me to a new favorite."