Original salads for March 8: recipes for delicious dishes for the holiday menu

In preparation for March 8, we are carefully thinking through the menu for the festive table. And we can’t do without salads – delicious, light and original dishes. We at joy-pup offer some of the most interesting salad recipes for March 8th.

Salad with chicken fillet and crab sticks

Ingredients:

• 200 g chicken fillet, boiled and diced
• 100 g crab sticks, cut into rings
• 1 large cucumber, cut into half rings
• 1 apple, cut into thin half rings
• 50 g walnuts, finely chopped
• Greens (cilantro, parsley) for decoration

For refueling:

• 3 tbsp. spoons of Greek yogurt
• 1 tbsp. spoon of honey
• Juice of half a lemon
• Salt and pepper to taste

Preparation:

• In a deep bowl, combine chicken, crab sticks, cucumbers, apple and walnuts.
• In a separate bowl, mix all dressing ingredients.
• Pour the dressing over the salad and toss gently.
• Garnish with fresh herbs.

Salad with shrimp and avocado

Ingredients:

• 300 g shrimp, boiled
• 150 g avocado, diced
• 1 mango, peeled and chopped
• 100 g cherry tomatoes, halved
• 50 g olives, cut into rings
• Green onions for garnish

For refueling:

• 2 tbsp. spoons of olive oil
• 1 tbsp. spoon of balsamic vinegar
• Salt and pepper to taste

Preparation:

• Place shrimp, avocado, mango, tomatoes and olives in a deep plate.
• In a separate container, mix all the ingredients for the dressing.
• Season the salad with the resulting sauce.
• Stir and garnish with green onions.

Salad with chicken breast and fresh berries

Ingredients:

• 200 g boiled chicken breast, diced
• 1 cup fresh berries (strawberries, raspberries, blueberries)
• 1 large avocado, sliced
• 1 cucumber, sliced into thin half rings
• 50 g feta, crumbled
• Fresh mint for garnish

For refueling:

• 3 tbsp. spoons of olive oil
• 1 tbsp. spoon of honey
• Juice of half a lime
• Salt and black pepper to taste

Preparation:

• In a deep bowl, combine chicken, fresh berries, avocado, cucumber and feta.
• In a separate container, mix all the ingredients for the dressing.
• Pour the resulting dressing over the salad and stir.
• Garnish with fresh mint before serving.

Salmon and pomegranate salad

Ingredients:

• 200 g salmon, cut into thin strips
• 100 g mixed greens (arugula, spinach)
• 1 apple, sliced
• 1/2 pomegranate, seeds extracted
• 50 g cashews, roasted
• 50 g Parmesan cheese, grated

For refueling:

• 3 tbsp. spoons of olive oil
• 1 tbsp. spoon of balsamic vinegar
• 1 teaspoon mustard
• Salt and pepper to taste

Preparation:

• Place mixed greens on a large plate.
• Top with salmon, apples, pomegranate and cashews.
• Sprinkle with grated Parmesan.
• In a separate container, mix all the ingredients for the dressing and pour over the salad before serving.

To be continued…