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A file of the most famous recipes for various Western salads

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A file of the most famous recipes for various Western salads

momo ali 11/21/2025 01:00:00 AM

 A file of the most famous recipes for various Western salads


 

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1 - Avocado salad with vegetables with avocado cream sauce


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Ingredients:


Authority:



2 avocados, cubed


1 cup cucumber, chopped


1/2 cup corn (canned or boiled)


1/2 red pepper, chopped


1 small red onion, thinly sliced


1/4 cup minced garlic or green onions


2 medium tomatoes, chopped


Creamy sauce:



1/2 cup plain Greek yogurt or sour cream


2 tablespoons mayonnaise (optional for extra creaminess)


1 tablespoon olive oil


1 tablespoon lemon juice


1 teaspoon Dijon mustard


1 clove of garlic, minced


Salt and pepper according to taste


Fresh herbs (optional, such as dill or parsley)


Instructions:


Prepare the salad:



In a large bowl, add the sliced avocado, chopped cucumber, corn, red pepper, red onion, garlic, and tomatoes. Mix them gently to avoid mashing the avocado.


Make the cabinet:



In a small bowl, whisk together yogurt, mayonnaise (if using), olive oil, lemon or lime juice, Dijon mustard, garlic, salt, and pepper. Stir until smooth. You can add fresh herbs like dill or parsley for extra flavor.


Assembly:



Drizzle creamy dressing over salad. Toss gently until the vegetables are evenly coated with the vinaigrette.


Service:



Serve immediately or refrigerate slightly to allow flavors to blend. This salad pairs well with grilled meats and fish or as a healthy stand-alone meal.





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'2 - Greek salad with feta and kalamata olives


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Ingredients:


Lettuce (romaine or mixed greens)


cucumber (clip)


Cherry tomatoes (half)


Red onion (thinly chopped)


Kalamata olives


Feta cheese (crumbed)


Olive oil (for design)


Red wine vinegar or lemon juice (for design)


Dried oregano


Salt and pepper (to taste)


Recipe:


Salad preparation:


Prepare the vegetables: In a large bowl, layer the fresh lettuce, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.


Feta and Olives Top: Sprinkle chopped feta and Kalamata olives over the salad.


Clothes:


In a small bowl, whisk together olive oil, grape vinegar (or lemon juice), a pinch of salt, pepper, and dried oregano.


Drizzle the dressing over the salad and toss gently to combine.



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3- Grilled chicken salad


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Ingredients:


For salad:



2 boneless, skinless chicken breasts


6 cups mixed salad greens (such as romaine, arugula, and spinach)


1 cup cherry tomatoes, halved


1 cucumber, cut into half moons


1/4 cup olives (optional)


1/4 cup chopped carrots (optional)


1/4 cup thinly sliced red onion (optional)


For marinade:



2 tablespoons olive oil


1 tablespoon lemon juice


1 teaspoon dried oregano


1 clove of garlic, minced


Salt and pepper according to taste


For clothes:



3 tablespoons olive oil


1 tablespoon balsamic vinegar (or your favorite vinegar)


1 teaspoon Dijon mustard


1 clove of garlic, minced


Salt and pepper according to taste


Instructions:


Marinate the chicken:



In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.


Place the chicken breasts in a plastic bag or shallow dish, and pour the marinade over the chicken. Leave it to marinate in the refrigerator for at least 30 minutes, preferably 1 hour.


Chicken grill:



Heat the grill to medium-high heat.


Remove chicken from marinade and grill for 5-7 minutes on each side, or until chicken is cooked through and has an internal temperature of 165°F (74°C).


Once cooked, let the chicken rest for a few minutes, then cut it into slices.


Collect the salad:



On a large plate or in a salad bowl, arrange the mixed salad vegetables.


Add cherry tomatoes, cucumber slices, olives, and any optional vegetables you'd like to include.


Place the chopped grilled chicken on top of the salad.


Make the cabinet:



In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until well combined.


Power dress:



Drip the dressing over the salad just before serving, or serve on the side.



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4- Hummus salad with vegetables


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Ingredients:


Power base:



4 cups arugula (or mixed greens)


1 cup cherry tomatoes, halved


1 cup canned chickpeas, drained and rinsed


1 cucumber, cubed


1/2 cup banana pepper, sliced


1/2 cup blended olives (green and Kalamata)


1/2 cup feta cheese, cubed


1/2 cup tuna salad (or your favorite tuna)


Clothes:



3 tablespoons olive oil


1 tablespoon lemon juice


1 teaspoon red wine vinegar


1/2 teaspoon dried oregano


Salt and pepper according to taste


Instructions:


Prepare the ingredients:



Cut the cherry tomatoes in half.


Drain and rinse the chickpeas.


Dice option.


Cut bananas, peppers and olives.


Prepare or use tuna salad ahead of time.


Collect the salad:



Start with an arugula base in a large bowl or plate.


Arrange tomatoes, chickpeas, cucumbers, banana peppers, olives, and feta cheese around the plate.


Place the tuna salad in one section of the bowl.


Prepare the dressings:



In a small bowl, whisk together olive oil, lemon juice, grape vinegar, oregano, salt, and pepper.


Service:



Drip the dressing over the salad just before serving. Toss if you wish or keep neat for presentation.



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5- Fresh tuna salad with beetroot, cucumber and feta cheese

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Ingredients:


Tuna salad:


1 can tuna (in water or olive oil, drained)


A handful of leafy greens (such as mixed salad leaves, arugula, or baby spinach)


1 small cucumber, sliced


Cooked or canned beets, sliced


Pass the cheese cubes


Olive oil and balsamic vinegar (for delivery)


Salt and pepper according to taste


Instructions:


Prepare the salad base:



On a plate, arrange a large amount of mixed salad greens.


Add cucumber slices evenly across the plate.


Add beets and feta:



Place the beet slices on top of the greens.


Scatter cubes of feta cheese across your salad for extra flavor and texture.


Top with tuna:



Canned tuna flakes and place them in the center of the salad.


Power dress:



Drip with olive oil and balsamic vinegar, then season with salt and pepper to taste.





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6- grilled chicken salad with avocado, lemon and corn


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Ingredients:


Grilled chicken breast (chopped)


Mixed salad vegetables (such as arugula, spinach, or lettuce)


Avocado (chopped or chopped)


Cherry tomatoes (half)


Corn kernels (cooked or canned, drained)


Red cabbage (chopped, optional)


Coriander (fresh, chopped for garnish)


Lemon wedges (to serve)


Olive oil (for drizzle, optional)


Salt and pepper (to taste)


Preparation method:


Grill the chicken: Season the chicken breast with salt and pepper, and grill it over medium heat until it is fully cooked. This should take about 6-8 minutes per side, depending on thickness. Once done, let it rest for a few minutes before slicing it.



Prepare the salad base: In a large salad bowl, arrange a generous handful of mixed greens as a base.



Add toppings: Top vegetables with sliced ​​avocado, halved cherry tomatoes, corn kernels, and shredded red cabbage (if using).



Add chicken: Place chopped grilled chicken breast over the salad.



Garnish and Serve: Sprinkle fresh chopped cilantro over the salad, and serve with lemon wedges on the side for an extra burst of freshness. Drizzle with olive oil if desired.



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7 - Classic Greek salad

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Ingredients:


Cucumber (chopped or chopped)


Tomatoes (chopped or diced)


Green pepper (chopped)


Red onion (thinly chopped)


Kalamata or green olives


Feta cheese (cubed or crumbled)


Fresh parsley (chopped, for garnish)


Olive oil (extra virgin)


Dried oregano


Salt and pepper (to taste)


Red wine vinegar (optional, for sauce)


Preparation method:


Prepare the vegetables: Start by washing and chopping the cucumbers, tomatoes, green peppers, and red onions. Place them in a large mixing bowl.



Add the olives and feta: Add the sage or green olives to the bowl, followed by the cubed or crumbled feta cheese.



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8- Grilled chicken salad with spinach and cherry tomatoes


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Ingredients:


Grilled chicken breast (chopped)


Baby spinach or mixed vegetables


Cherry tomatoes (half)


Pine nuts (roasted)


Feta cheese (crumbed)


Basil pesto (dripped over chicken)


Olive oil (optional, for dripping)


Salt and pepper (for dressing) Drizzle olive oil generously over the salad. Sprinkle with dried oregano and salt and pepper to taste. If you like, add a splash of red wine vinegar for more tang.



Garnish: Finish by garnishing the salad with freshly chopped parsley.



Tossing and serving: Gently toss all ingredients together until everything is well coated with the dressing and olive oil. Serve immediately, or refrigerate briefly to allow flavors to blend.





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9 - Fresh corn, cucumbers and tomatoes


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Ingredients:



1 cup cherry tomatoes, halved


1 cup cucumber, chopped


1 cup sweet corn kernel (fresh, canned, or frozen and thawed)


1 tablespoon olive oil


1 tablespoon lemon juice or vinegar


Salt and pepper according to taste


Optional: fresh herbs such as basil or parsley for garnish


Instructions:



In a large bowl, combine the cherry tomatoes, cucumber, and sweet corn.


Drizzle with olive oil and lemon juice (or vinegar).


Season with salt and pepper to taste.


Gently toss the ingredients to combine.


Optionally, garnish with fresh herbs.


Serve immediately or chill in the refrigerator for a more refreshing taste.





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10- Hummus salad with avocado and feta


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Ingredients:



1 cup chickpeas (canned, drained and rinsed)


1 avocado, sliced


1/2 cucumber, cubed


A handful of cherry tomatoes, halved


1/4 red onion, finely chopped


Handful of Kalamata olives, halved


1/4 cup crumbled feta cheese


A handful of arugula (or any leafy greens)


Fresh parsley, chopped (for garnish)


Salt and pepper according to taste


Olive oil and lemon juice (for delivery)


Instructions:



Prepare the salad base:



Wash and dry the arugula (or any leafy green you prefer) and place it in a large salad bowl.


Prepare the ingredients:



Drain and rinse the chickpeas if using canned ones.


Cut the cherry tomatoes in half.


Dice option.


Finally chop the red onion.


Cut the Kalamata olives in half.


Cut avocado.


Collect the salad:



Arrange the chickpeas, sliced avocado, diced cucumber, cherry tomatoes, chopped red onion, and qalamata olives over the arugula in sections around the bowl.


Sprinkle crumbled feta cheese over salad.


Garnish with fresh parsley.


Season and dress:



Season the salad with salt and pepper to taste.


Drizzle with olive oil and squeeze lemon juice for a fresh and flavorful sauce.


Service:



Toss the salad lightly before serving if you prefer, or leave it as is for a more organized presentation.





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11- Mexican black bean and corn salad


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Ingredients:



1 can black beans, drained and rinsed


1 can of sweet corn, dried


1 ripe avocado, cubed


1/2 red pepper, cubed


1/2 green pepper, cubed


1 small red onion, finely chopped


1-2 tomatoes, chopped


1/4 cup fresh coriander, chopped


1 can cooked tuna or chicken (optional for protein)


1 lemon (for juice)


Salt and pepper according to taste


1 tablespoon olive oil


Optional: hot sauce or chili flakes for some heat


Instructions:



Prepare the ingredients:


 Avocado, pepper, red onion, and tomato.


Drain and rinse the black beans and corn.


If you are using tuna or chicken, cut it into bite-sized pieces.


Collect the salad:



In a large bowl, combine black beans, corn, avocado, diced pepper, onion, tomato, and cilantro.


Add chopped tuna or chicken if you wish.


Season and dress:



Drizzle olive oil and fresh lemon juice over the salad.


Add salt, pepper, and optional chili flakes or hot sauce for an extra kick.


Service:



Mix everything together gently so the avocado doesn't get too crunchy.


Serve cold or at room temperature, perfect for a light lunch or as a side dish to a Mexican inspired meal!




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12 - Beetroot salad with spinach and orange

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Ingredients:


4 medium beets, roasted, peeled, and sliced


4 cups fresh spinach


1 can (11 oz) mandarin oranges, drained


1/2 small red onion, thinly sliced


1/4 cup pine nuts, toasted


1/2 cup crumbled feta cheese


1/4 cup balsamic vinaigrette (store bought or homemade)


Salt and pepper according to taste



Instructions:


Assemble salad: In a large salad bowl, combine the spinach, chopped beets, mandarin oranges, and red onion.



Add toppings: Sprinkle toasted pine nuts and crumbled feta cheese over the top of the salad.



Dress Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to combine.



Serve: Season with salt and pepper to taste, and serve immediately.




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13- Spicy Korean cucumber salad


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Ingredients:


• 2 medium cucumbers, thinly sliced


• 1/2 teaspoon salt


• 2 green onions, finely chopped


• 1 clove of garlic, minced


• 1 tablespoon Korean red pepper flakes (gochugaru)


• 1 tablespoon sesame oil


• 1 tablespoon soy sauce


• 1/2 teaspoon sugar


• 1 tablespoon rice vinegar


• 1 teaspoon of toasted sesame seeds


• Fresh coriander (optional) for garnish



Instructions:



1. Prepare the cucumbers:


• Cut the cucumber thinly and sprinkle with salt. Let them sit for 10-15 minutes to draw out moisture.


• Rinse the cucumbers under cold water and drain well. Squeeze out any excess water.



2. Make dressings:


• In a small bowl, mix garlic, Korean red pepper flakes, sesame oil, soy sauce, sugar, and rice vinegar. Stir until the sugar dissolves.



3. Collection and soaking:


• In a larger bowl, mix the cucumber and green onions.


• Pour the pour over the cucumbers and toss well to coat evenly.


• Let the salad soak for at least 10 minutes.



4. Completion and service:


• Sprinkle toasted sesame seeds over the salad before serving.


• If you like, add fresh coriander for extra flavour.



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14- Greek chickpea salad

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Ingredients:



Authority:


1 15 oz can chickpeas, drained and rinsed


1 and a half cups of cubed cucumber


1 and a half cup of chopped pepper


1 cup cherry tomatoes, halved


1/2 cup Kalamata olives, pitted and halved (can also use Castelvetrano or another variety)


Optional: 1/3 cup chopped bell pepper


1/2 cup crumbled feta cheese (regular or vegan)


Greek sauce:


1/4 cup olive oil


3 tablespoons red wine vinegar


Juice from 1/2 lemon (~1 tablespoon)


1/2 teaspoon Dijon mustard


1/2 teaspoon garlic powder


1/2 teaspoon dried oregano


1/4 teaspoon salt


1/4 teaspoon black pepper


Directions:


Drain and rinse the chickpeas.


Add to mixing bowl with cucumbers, peppers, tomatoes, and olives.


Whisk together all the ingredients for the Greek sauce.


Toss salad in sauce and top with feta.



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15 - Avocado salad with grilled chicken

 Egyptian salads, international recipes in Arabic, cold salads, all kinds of salads, Arabic recipes, international recipes, all salads, types of salads, recipes with chicken, quick food recipes, all types of salads, food recipes, international recipes in minutes, different salads, restaurant salads and appetizers, recipes, the best recipes, recipes with chicken breasts, the most famous restaurant sauces, Arabic salads, Moroccan salads, red cabbage salad, salads and appetizers for grills, easy recipes, recipes Diet, famous restaurant sauces, quick recipes, salads and appetizers with grilled meats, quick cooking recipes, Egyptian salads and appetizers, fish salads

Ingredients:



1 chicken breast (grilled)


1 avocado, sliced


2 hard-boiled eggs (medium or hard-boiled)


1 cup of mixed lettuce or green salad


1/2 cup cherry tomatoes, halved


1/4 cup feta cheese, crumbled


6-8 Kalamata or black olives


1/4 cucumber, cubed


1 lemon wedge (for garnish)


Salt and pepper according to taste


Olive oil (optional)


Fresh herbs such as parsley or cilantro (optional)


Instructions:



Grill the Chicken: Season the chicken breast with salt, pepper, and herbs of your choice. Grill until fully cooked (about 6-7 minutes per side), then slice thinly.


Boil eggs: Boil eggs to your preferred consistency. Medium-boiled eggs (7-8 minutes) work well for a soft center, but you can boil them longer for hard-boiled ones.


Assemble the salad: On a plate or in a bowl, arrange a base of lettuce or mixed greens.


Add to plates: Arrange grilled chicken slices, hard-boiled eggs, avocado slices, cherry tomatoes, cucumbers, olives and crumbled feta on top.


Season: Drizzle olive oil and a squeeze of lemon over the salad. Add salt, pepper and fresh herbs if desired.


Serve: Enjoy this protein-packed salad as lunch or dinner

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