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Salad Recipes

salad recipes

Spicy Low Fat Tuna Salad

2 cans tuna (unsalted)
4 to 6 Serrano Chili’s (finely chopped)
1/3 stalk celery (finely chopped)
20 leaves Cilantro (finely chopped)
1 to 2 bunches green onions (tops of green part only)
1 to 2 tablespoons nonfat or low fat mayonnaise

Adjust all ingredients to your personal taste. But the combination of ingredients always makes this taste great. Serve with pita breads or with a salad for a light and spicy lunch.

salad recipes

Spicy Cucumber and Green Pepper Salad

2 medium-sized cucumbers - washed and peeled
2 small green peppers - washed and deseeded
1/4 tsp cinnamon powder or a small piece of cinnamon
1 or 2 cloves
5 - 7 groundnuts - whole
1/2 tsp black pepper
1/2 tsp cumin powder (available in Indian stores)
1/8 tsp asafetida
(generally known as 'Hing' in Indian stores - this dried resin gives a distinctive flavor to the dish)
2 tsp salt
1 tsp dried oregano - for garnish
2 tsp vegetable oil

Cut the peeled cucumbers into thin slices, removing all the seeds. Repeat the same with the green peppers. Mix both with salt well and marinate for about an hour. Keep a small skillet on heat and put 2 tsp vegetable oil.
When the oil is hot, add cinnamon powder, groundnuts and cloves. Fry for about 1 minute.

Add black pepper, cumin powder and at the last, add hing. Remove the fried mixture from heat and pour it on the salad. Garnish with dried oregano and serve chilled.

salad recipes

Spicy Shrimp Avocado Salad
Low calorie, spicy, refreshing salad that can be used as a main dish or to compliment any Mexican meal

3 ripe genuine California avocados
2 cups cooked shrimp
1/2 cup fresh lemon juice
1/2 cup diced celery
4 ripe tomatoes
1 cup diced cucumbers
2 tsp salt or to taste
2 garlic cloves
2 jalapenos
1 cup fresh cilantro
4 green tomatillos
6 tostada shells

Cut up shrimp in good size pieces and place in a medium bowl. Add fresh lemon juice and let it stand for about 5 minutes Dice avocados, 2 fresh tomatoes, celery and cucumbers add to shrimp. Cover and chill in refrigerator for 15 minutes Prepare salsa as follows: Boil remaining 2 fresh tomatoes, 4 green tomatillos and jalapenos for about 10 minutes. Rinse and place in blender, add garlic cloves and cilantro and salt to taste, about 1/2 tsp. Add salsa mixture to your shrimp and avocado salad, mix all ingredients well and serve on tostada shells. Makes 6 servings

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