Young vegetable salads for Easter: TOP 4 recipes

Spring is the time of young, fresh vegetables. And on your Easter table, of course, in addition to the traditional paschi and eggs-krashenok, there will be salads.

What vegetable salads to prepare in the spring, you will be told by the editors of MustHub. We have prepared the TOP 4 original salads from young vegetables and recipes for delicious salad sauces.

Radish, avocado, cucumber and tomato salad

Ingredients:

• Radish — 10 pcs.
• Cucumbers — 2 pcs.
• Tomatoes — 2 pcs.
• Avocado — 1 pc.
• Arugula, parsley, dill — to taste.

Radish salad dressing:

• Balsamic vinegar — 1 tbsp.
• Olive oil — 2 tbsp.
• Honey — 1 tsp.
• Mustard — 1 tsp.
• Salt — to taste.

Cooking method

1. Cut the tomatoes into slices, add salt and let the juice flow.
2. Cut the radishes and cucumbers into thin slices, and finely chop the avocado, arugula, parsley, and dill. Mix all the ingredients in a salad bowl.
3. Drain the tomato juice. Pour the tomatoes into a salad bowl, and the juice will go to the sauce. 
4. Prepare the sauce in a separate bowl. Mix tomato juice, balsamic vinegar, oil, honey and mustard. Salt it.
5. Season the radish and vegetable salad with the sauce.

Sauerkraut salad with sesame sauce

Ingredients:

• Young cabbage-1/2 head
• Cucumbers — 2 pcs.
• Parsley — to taste.

Sauce 

• Sesame seeds-2 tbsp.
• Olive oil — 2 tbsp.
• Apple cider vinegar — 2 tbsp.
• Black pepper— to taste
• Salt — to taste
• Sugar — 1 tsp.

Cooking method

1. Chop the cabbage. Chop the cucumbers and parsley finely. Mix it in a salad bowl.
2. In a separate bowl, prepare the sauce: mix olive oil, vinegar, sesame seeds, add sugar, pepper and salt.
3. Season the vegetables with the sauce.

Radish, red cabbage salad with yogurt sauce

Ingredients:

• Red cabbage-1/2 head
• Radish — 10 pcs.
• Parsley-a bunch.

Yogurt sauce:

• Basil, rosemary-fresh leaves.
• Yogurt — 100 g
• Salt to taste.

Cooking method

1. Chop the cabbage. Cut the cucumbers into slices. Cover the parsley.
2. Pour the yogurt into a blender, add salt, and place a few sprigs of basil and rosemary. Whisk in a blender.
3. Pour the yogurt sauce over the salad and mix.

Spinach, broccoli and cucumber salad with lemon sauce

Ingredients:

• Spinach-bunch
• Cucumbers — 3 pcs.
• Broccoli — 200 g
• Green peas (canned) — 100 g.

Sauce:

• Olive oil — 2 tbsp.
• Juice from canned peas — 2 tbsp.
• Lemon juice — 2 tbsp.
• Honey — 1 tsp.
• Salt, black pepper to taste.

Cooking method

1. Cover the spinach, cut the cucumbers into circles, and divide into small broccoli florets. Mix it in a salad bowl. Add the green peas.
2. In a separate bowl, make a sauce from the listed ingredients.
3. Season the spinach and vegetable salad with the sauce.