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Pumpkin salad

Pumpkin salad


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Try this pumpkin salad recipe, you won't be disappointed!

  • 4 -5 zucchini,
  • 50 ml olive oil,
  • 3 - 4 cloves of garlic,
  • salt,
  • juice of 1/2 lemon.

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin salad:

A pumpkin salad recipe which is very easy and quick to prepare.

Wash the pumpkins well and cut them into thin slices. There is no need to peel them, because the peel of the zucchini contains many vitamins. We put the zucchini in a yena bowl and add the oil and salt. Mix lightly so as to cover all the zucchini with oil. Put the yena pot in the oven for about 40 minutes, over medium heat (180 degrees Celsius).

Meanwhile, mash the garlic with salt and mix it with the lemon juice.

Pour this sauce over the hot zucchini and mix. We can serve them so hot, but they look better cold.


Pumpkin Salad - Recipes

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Honestly, I don't remember who taught me to replace mayonnaise, which I often add to baked eggplant salad with boiled zucchini. But, from the first attempt, I declared myself so satisfied with the result that for years I have not prepared eggplant salad except in this way.

The zucchini gives it a slightly sweet taste and a lot of finesse.

We need:

100-150 ml rapeseed oil (I recommend mixed with 1-2 tablespoons of quality extra virgin olive oil)

Bake the eggplants on the stove flame or on the grill, clean them and let them drain for 30-40 minutes on a slightly inclined shredder.

Cut the zucchini into 4-5 cm thick slices and boil it in boiling water for 10-15 minutes (peeled). Let it drain on a stainless steel sieve (remove the seed box after boiling, it retains a lot of water and softens the salad too much). Note: you may not peel the zucchini, especially if it is fresh, but the salad will a greenish tint.

Chop the eggplant and zucchini in a blender, adding oil to taste (to become a thicker cream), season with salt.

Add the finely chopped onion.

You can add onions and eggplant and zucchini to the blender.

Some people add 1-2 cloves of crushed garlic, I also like this option.


Our recipe for pumpkin salad. You will surprise all your guests!

Pumpkin Salad - Do you have a favorite dish? For me and my family, pumpkin salad has become perhaps the most coveted dish.

Pumpkin Salad - Why?

Because it is tasty, healthy and not at all pretentious. In addition, anyone who tastes it will surely be delighted. It is much tastier than eggplant salad…

Here's what you need!

Pumpkin Salad - Ingredients:

Preparation:

- Peel a squash, grate it and squeeze the juice.

- Put the water, with salt, on the fire, in a large pot.

- When it starts to boil, put the zucchini on the grater.

- Leave on medium heat until cooked through.

- Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.

- Now make mayonnaise from egg yolk, mustard and oil.

- Peel the garlic and grind it!

- Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.


Method of preparation

  1. Put in a large bowl 60 ml of oil together with 60 ml of lemon juice, then season with salt and pepper to the liking of your taste.
  2. add 570 g of pumpkin cut thin, 1/2 red onion julienned cut, 1 bunch of spinach minced, 100 g pecans, mix with the rest of the composition, then let everything marinate while you prepare the LaProvincia chicken.
  3. cut 450 g boneless chicken breast LaProvincia in what shape you want.
  4. Put in a pan a tablespoon of oil and allow to heat well over medium heat. Then add the chicken and brown it.
  5. Slice the browned chicken and mix it with the pumpkin marinade, 230 g of chopped spinach, 1/2 onion, 100 g pecans, 25 g race parmesan and Mint chopped.
  6. Serve the salad for lunch or dinner!

Chef's tip for pumpkin salad with chicken

  • Due to a complexity of ingredients (pumpkin, chicken, spinach, onions, pecans, parmesan, mint) this salad does not require garnish.
  • Because in this case the marinated ingredient is zucchini, it does not require a long time to catch the extraordinary taste. It is enough to be left in the bowl in which it was mixed with oil, lemon juice, salt and pepper then covered for a few minutes.
  • Depending on your preference, pecans can be replaced with hazelnuts or almonds.
  • Due to a much thinner peel, pecans are recommended for salads. Also, they do not give a heavy consistency to the salad in terms of calories. Pecans, unlike all other nuts, contain the highest percentage of fat, 70% beneficial and favorable to the human body.

35 minutes in the kitchen you enjoy a whole day

Did you think that zucchini can be so easily part of a salad? But to make such a good team with the chicken? And these are just two reasons to cook this dish over and over again. Make sure you make a larger portion so that the whole family can enjoy the salad you prepare!

Zucchini is a very versatile food, with a strong and invigorating taste. It can be cooked both by boiling, oil bath, in the oven, but also on the grill.


Pumpkin salad

Pumpkin salad is filling, nutritious and delicious. In the hot season, it is a great pity not to take advantage of all the seasonal vegetables that can be easily introduced in a healthy diet. How do you prepare a pumpkin salad?

You need:

-2-3 garlic cloves
-1 yolk
-oil
-salt
-1-2 tablespoons mustard
-2-3 large pumpkin
-140 g fat yogurt

Method of preparation:

Peel a squash, grate it and squeeze the juice. Put salted water on the fire in a large pot. When it starts to boil, put the zucchini on the grater. Leave on the right heat until they are cooked, check from time to time.

After they have boiled, put them in a strainer, put them under a stream of cold water and let them drain from the water, pressing them from time to time with the back of a spoon. Meanwhile, prepare the mayonnaise from the yolk, mustard and oil. All ingredients must be at the same temperature so as not to cut the mayonnaise during preparation. Peel the garlic and grind it.

After draining the zucchini, mix with mayonnaise and yogurt, season with salt to taste, add the garlic, mix well, then it is ready to serve.


Pumpkin salad

Pumpkin salad is filling, nutritious and delicious. In the hot season, it is a great pity not to take advantage of all the seasonal vegetables that can be easily introduced in a healthy diet. How do you prepare a pumpkin salad?

You need:

-2-3 garlic cloves
-1 yolk
-oil
-salt
-1-2 tablespoons mustard
-2-3 large pumpkin
-140 g fat yogurt

Method of preparation:

Peel a squash, grate it and squeeze the juice. Put salted water on the fire in a large pot. When it starts to boil, put the zucchini on the grater. Leave on the right heat until they are cooked, check from time to time.

After they have boiled, put them in a strainer, put them under a stream of cold water and let them drain from the water, pressing them from time to time with the back of a spoon. Meanwhile, prepare the mayonnaise from the yolk, mustard and oil. All ingredients must be at the same temperature so as not to cut the mayonnaise during preparation. Peel the garlic and grind it.

After draining the zucchini, mix with mayonnaise and yogurt, season with salt to taste, add the garlic, mix well, then it is ready to serve.


Pumpkin salad with yogurt and garlic, an appetizer salad recipe with creamy yogurt and garlic dressing, cheap, fast and very tasty.

It is perfect during the summer, when you do not want to keep the stove too open.

If you have guests and want to prepare some salads as an appetizer, this pumpkin salad with yogurt and garlic could be a good idea, especially in summer, when we want to stay away from mayonnaise and heavy foods.

Yogurt is refreshing and brings creaminess. For the special aroma I used some fresh, chopped mint leaves.

I prepared at one point a Turkish carrot salad with yogurt and garlic, largely following the preparation steps that you will see described below.

Even the recipe for pumpkin salad with yogurt and garlic that I show you now is from Turkish cuisine.

For this recipe I used dark peeled zucchini (green zucchini), but you can use any kind of zucchini you have on hand.

The yogurt should be thick and creamy, so I used & # 8220Greek yogurt & # 8221. I put it in a strainer so that all the water drains. I left it in the fridge for a few hours, before starting to prepare the pumpkin salad with yogurt and garlic.

The grated zucchini were salted and they were strained for 10 minutes, then I squeezed them by hand. I tried to remove as much water as possible before cooking, so that the process itself did not take long, and the pumpkins to keep their taste.

I would say that these two aspects together form the secret of my salad. A pumpkin salad that is not watery. Not when I'm preparing it, not even a few hours later. I saw some pictures on the internet with watery salads. Follow the steps indicated by me and I promise you that you will have a delicious salad with the right texture.

We can say that the pumpkin, yogurt and garlic salad is healthy. Pumpkins do not have many calories, they are indicated in all diets. Yogurt is probably one of the dairy products appreciated by nutritionists, and garlic is a kind of natural antibiotic, with exceptional properties for the body.

I leave below the list of ingredients and how to prepare it and I invite you to prepare one of the best pumpkin salads with yogurt and garlic.

INGREDIENT:

2 pcs. large or 3 medium pumpkins

a few mint leaves and 2 sprigs of parsley

For optional decoration

1 cube butter (about a tablespoon)

1 knife tip smoked paprika

I leave you for the beginning how to prepare in video format:

I now leave the written explanations, explained step by step for the pumpkin salad with yogurt and garlic:

I put the yogurt in a sieve to drain the water and left it for 3 hours. I grated the pumpkins, sprinkled a little salt on them and let them drain for 15 minutes.

After this interval I squeezed them well in the hand of water. I soaked them in hot oil for about 3 minutes, maximum 4, until I noticed that the water had evaporated. If you leave the water even after this interval, let them drain a little more in the strainers, during which time they cool. As I said, I took the pumpkins off the heat, then let them cool completely.

I mixed the hardened and cooled pumpkins with yogurt, garlic and a few chopped mint and parsley leaves. You can also put a mixture of mint and basil.

Pumpkin salad with yogurt and garlic is very good!

Refreshing and very tasty! It can be eaten immediately, but it is better if it stays in the fridge for 30-60 minutes.

If you want to add a sauce you can melt the butter and add the paprika and paprika, leave it on the fire for a few seconds, stirring, then remove from the heat.

You can decorate the salad with this sauce. I also used this procedure at Turkish eggs in yogurt sauce.

You can find equally simple and delicious recipes on the channel YouTube.

I invite you to subscribe here and ring the bell, to be notified when I post a new recipe.


Our recipe for pumpkin salad. You will surprise all your guests!

Pumpkin Salad - Do you have a favorite dish? For me and my family, pumpkin salad has become perhaps the most coveted dish.

Pumpkin Salad - Why?

Because it is tasty, healthy and not at all pretentious. In addition, anyone who tastes it will surely be delighted. It is much tastier than eggplant salad…

Here's what you need!

Pumpkin Salad - Ingredients:

Preparation:

- Peel a squash, grate it and squeeze the juice.

- Put the water, with salt, on the fire, in a large pot.

- When it starts to boil, put the zucchini on the grater.

- Leave on medium heat until cooked through.

- Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.

- Now prepare the mayonnaise from the egg yolk, mustard and oil.

- Peel the garlic and grind it!

- Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.


Pumpkin salad, better than eggplant salad. You can surprise any guest with her taste

Do you have a favorite dish? For me and my family, pumpkin salad has become perhaps the most coveted dish.

Pumpkin Salad - Why? Because it is tasty, healthy and not at all pretentious. In addition, anyone who tastes it will surely be delighted. It is much tastier than eggplant salad… Here's what you need!

Pumpkin Salad - Ingredients:

- Peel a squash, grate it and squeeze the juice.

- Put water, with salt, on the fire, in a large pot.

- When it starts to boil, put the grated pumpkins.

- Leave on medium heat until cooked through.

- Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.

- Now prepare mayonnaise from egg yolk, mustard and oil.

- Peel the garlic and grind it!

- Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.



Comments:

  1. Gahiji

    It should be said that you are wrong.

  2. Weayaya

    In it something is. Thanks for an explanation, I too consider, that the easier the better...



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