7 Delicious Salads Without Mayonnaise (8 photos)

During the warmer months, you crave light, fresh food that will invigorate you without weighing you down. We've selected several light salad recipes that will lift your spirits throughout the day without adding extra pounds.







Kohlrabi, Celery, Apple, and Carrot Salad

Ingredients:

500 g kohlrabi (can be substituted with radish)

300 g apples

200 g carrots

150 g celery stalks

juice of half a lime (or lemon)

Vegetable oil

Salt

Directions:

Grate the kohlrabi on a medium grater. If there's a lot of juice, squeeze it out.

Grate the carrots on a medium grater. Finely chop the celery.

Peel the apples, remove the cores, and cut into strips. Add the lime juice and stir.

Add the kohlrabi, carrots, and celery. Season with vegetable oil and salt to taste.





Caprese Salad with Avocado

Ingredients:

150 g romaine lettuce

170 g mozzarella cheese

1 cup cherry tomatoes, halved

1 avocado, peeled and finely chopped

1/4 cup basil

1/2 cup balsamic vinegar

2 tbsp brown sugar

1 tbsp olive oil

2 chicken breasts, thinly sliced

Salt and pepper to taste

Directions:

Heat the olive oil in a small skillet. Season the chicken breasts with salt and pepper and sear over medium heat.

For the dressing, combine the balsamic vinegar and sugar and gently warm in a small saucepan. Bring to a boil and simmer for 6-8 minutes, then set aside and cool.

Place the romaine lettuce leaves on a large plate and top with the cooled chicken breast, mozzarella, cherry tomatoes, avocado, and basil. Dress the salad with the dressing and toss lightly.



Salad with sun-dried tomatoes, baked chicken fillet, and Parmesan

Ingredients:

300 g chicken fillet

100 g sun-dried tomatoes

50 g Parmesan

150 g green salad

2 cloves garlic

5 black peppercorns

2 tsp dried herbs

2 tbsp Vegetable oil

Salt

For the dressing:

50 ml vegetable oil

1 tsp mustard

juice of half a lemon

Salt

Pepper

Preparation:

In a mortar, crush the pepper and salt. Add the garlic and crush well. Add the dried herbs and oil, season with salt, and mix well.

Grate the chicken fillet with the resulting mixture and wrap it in foil. Place in a baking dish. Bake at 180°C for 30-40 minutes.

Cut the cooked chicken fillet into small pieces. Thinly slice the tomatoes and cheese.

For the dressing, combine the oil, mustard, and lemon juice, season with salt and pepper. Combine the lettuce and tomatoes, add the dressing, and toss.

Place the lettuce and tomatoes on plates, top with the fillet and Parmesan.



Salad with croutons and bacon

Ingredients:

100 g loaf

50 ml vegetable oil

2 cloves garlic

juice of half a lemon

1 tbsp. Dried herbs

200 g bacon

lettuce leaves

100 g Parmesan cheese

15-20 cherry tomatoes

salt

pepper

Directions:

Mix the butter and lemon juice. Add the garlic pressed through a garlic press. Add the dried herbs, season with salt and pepper, and stir.

Tear the loaf into small pieces. Place the pieces in a baking dish and toss with the butter, garlic, and herbs. Bake in a preheated oven at 180°C (350°F) until golden brown (about 25 minutes).

Cut the bacon into strips and fry it in a frying pan without oil. Chop or grate the Parmesan cheese.

Cut the cherry tomatoes in half (cut regular tomatoes into small pieces). Tear the green salad with your hands. Add the cherry tomatoes, bacon, Parmesan cheese, croutons, and salt to taste.



Italian Arugula Salad

Ingredients:

15 napa cabbage leaves

1 bunch arugula

1 sweet red onion

10 cherry tomatoes

20 ml olive oil

lemon juice

salt

Directions:

Slice the onion into half rings and drizzle with a mixture of lemon juice, oil, and salt.

Chop and mix the napa cabbage, arugula, tomatoes, and onion.

Dress the salad with a mixture of lemon juice and oil.



Squid, Mushroom, and Glass Noodle Salad

Ingredients:

300 g squid (peeled)

300 g mushrooms

150 g glass noodles

150 g onions

salt

pepper

vegetable oil

For dressing:

5 tbsp vegetable oil

1 tbsp 6% vinegar

juice of half a lime (or a quarter of a lemon)

salt and pepper

Preparation:

Put the squid in boiling water and cook for 3 minutes. Remove, cool, and cut into strips.

Finely chop the onion and fry in vegetable oil. Dice the mushrooms and add to the onion, season with salt and pepper. Fry until tender (about 15-20 minutes).

Pour boiling water over the glass noodles for 5 minutes.

For the dressing, combine the oil and vinegar, add lime juice, salt, and pepper.

Combine the squid, mushrooms, and glass noodles and pour the dressing over them.



Spicy Carrot, Ginger, and Cucumber Salad

Ingredients:

500 g carrots

200 g cucumbers

1 clove garlic

fresh ginger

50 ml soy sauce

40 ml sesame oil

20 g sesame seeds

Directions:

Peel the carrots and grate them like Korean carrots. Then slice the cucumber and add it to the carrots.

Peel the fresh ginger and garlic. Finely chop the garlic and grate the ginger. Then, pound everything thoroughly in a mortar until smooth.

Add the oil and soy sauce and mix. Then pour the dressing into the salad, mix well, and let sit in a cool place for about 30 minutes. Sprinkle with sesame seeds.