Ultimate Weekend Salad Guide: 8 Traditional and Modern Recipes to Try
Discover a collection of vibrant weekend salad recipes, from classic eggplant and Moroccan salads to crunchy broccoli, fennel, and fresh herb medleys.
Welcome to the ultimate weekend salad guide! If you want to impress your family and friends with vibrant flavors, these traditional and modern recipes will transform your dining table. From classic eggplant variations to crunchy broccoli and refreshing fennel, here is how to make them all.
Eggplant with Mayonnaise
This effortless classic is a staple of Israeli home cooking. Ingredients: 4 eggplants, 5-6 tablespoons mayonnaise, 5-6 peeled and crushed garlic cloves, half a teaspoon preserved lemon paste, half a teaspoon salt, quarter teaspoon black pepper. Instructions: Roast the eggplants in a preheated oven at 220°C for 15-20 minutes until tender. Scoop out the flesh, let it cool completely, and mix with the rest of the ingredients.
Moroccan Eggplant Salad
Ingredients: 1 medium eggplant, oil for frying, half a cup of roasted red peppers, 1 bunch of parsley, 2 tablespoons harissa, 1.5 teaspoons cumin, 2-3 tablespoons lemon juice, 4-5 garlic cloves, salt, and pepper. Instructions: Slice the eggplant, fry until golden brown, and top with a freshly mixed dressing of red peppers, parsley, harissa, and spices.
Zion's Swiss Chard Salad
Ingredients: 2 packages chard, 4 tablespoons oil, 3 sliced garlic cloves, 1 tablespoon vinegar, 2 tablespoons lemon juice, cumin, paprika, turmeric, salt, pepper, and water. Instructions: Boil the chard leaves, drain, and sauté with garlic, vinegar, and aromatic spices until tender.
White Cabbage and Red Onion Salad
Ingredients: Half a large white cabbage, 1 large red onion, 60 ml oil, 4-5 tablespoons lemon juice, coarse salt, and black pepper. Instructions: Thinly slice the cabbage and onion, toss with oil and lemon juice, and let chill for at least 20 minutes.
Upgraded Fennel Salad
Ingredients: 4 medium fennel bulbs, 1 tablespoon Dijon mustard, fresh lemon juice, 1 tablespoon olive oil, salt, and pepper. Instructions: Slice the fennel thinly and toss with a bright dressing made of mustard, lemon, and olive oil.
Broccoli Salad with Pecans and Cranberries
Ingredients: 800g fresh broccoli, 4 tablespoons mayonnaise, 4 tablespoons lemon juice, salt, white pepper, candied pecans, and dried cranberries. Instructions: Chop the broccoli finely, soak in salted water, drain, and mix with the creamy lemon-mayonnaise dressing, pecans, and cranberries.
Authentic Beet Salad
Ingredients: 5-6 fresh beets, 1 white onion, parsley, oil, lemon juice, sugar, cumin, and salt. Instructions: Boil the beets until soft, slice them up along with the onion, chop the parsley, and toss everything together with a zesty dressing.
Green Herb Salad
Ingredients: Parsley, celery sticks, green onions, cilantro, walnuts, cranberries, olive oil, lemon juice, silan, and salt. Instructions: Chop all the greens finely, add the walnuts and cranberries, and dress with olive oil, lemon juice, and silan.
