Salad recipes for New Year’s Eve dinner

We discover delicious salads, healthy, healthy and nutritious ideal for New Year’s Eve or New Year’s Eve dinner, refreshing and extremely natural.

In the recipes that we are providing at Natursan to help you choose the menu on that special night like New Year’s Eve, you could not miss the salads. Salads are a light and fresh starter.

Salads are a dish that we can vary just by changing the ingredients, and with a little imagination we can offer our guests rich and appetizing salads. Below we present a series of recipes for different salads, all very rich and easy to prepare.

Salads with legumes, vegetables, greens, fruits, nuts and with other ingredients such as fish, and seafood. Dressed as we like, with extra virgin olive oil, with vinaigrettes, with mayonnaise sauce, pink sauce, or any other dressing that you like more, without a doubt they will be very tasty and will surprise your guests.

Lentil Salad

According to tradition, you have to eat lentils to be lucky for the next New Year that is about to begin.

By presenting this plate of lentil salad we can say that we have lived up to tradition.

Many times you have to make a space to prepare the lentils among so many dishes that we prepare, and with this salad we offer a fresh starter with the lentils included. It is a very easy recipe to prepare and with which you will undoubtedly surprise your guests.

We hope you are encouraged to prepare it and of course, from Natursan we wish everyone the best of luck for the New Year that will soon be here.

Ingredients:

• Half a kilo of lentils already cooked previously.
• A piece of bacon.
• Two ripe tomatoes.
• Pickled cucumber.
• Three sprigs of parsley.
• Three tablespoons of mayonnaise.
• 120 ml. of extra virgin olive oil.
• 30 ml. of apple cider vinegar.
• A pinch of ground black pepper.
• A little bit of salt.

Elaboration:

1. We wash the tomatoes, remove the seeds and cut them into small cubes.
2. We cut the pickles into slices.
3. Cut the bacon into small cubes.
4. In a bowl we put the lentils and add the tomatoes, the pickles, the bacon and stir everything together to mix well.
5. We put the chopped parsley on top.
6. We are preparing the dressing as follows:
7. In a small bowl or bowl we put the oil, vinegar, pepper, a little salt, and stir to mix and bind well.
8. Next we add the mayonnaise and stir gently with enveloping movements.
9. We add the dressing over the lentil salad and store it in the fridge to serve it cold.

Vegetable salad with fish

To prepare this salad we have chosen a turbot, but you can also make it with the fish that you like the most.

We can also choose other vegetables.

Ingredients:

• A clean one kilo turbot, without entrails.
• Half a kilo of zucchini.
• 300 grams of ripe but firm tomatoes.
• A sweet onion.
• Extra virgin olive oil.
• A few sprigs of parsley.
• A few leaves of basil.
• A pinch of ground black pepper.
• Salt.

Elaboration:

1. We remove the skin from the onion, wash it, and divide it into rings.
2. We wash the tomatoes, cut them in half, remove the seed, and cut them into pieces.
3. We wash the zucchini and cut them into small cubes.
4. We put a tablespoon of oil in the pan to brown the zucchini.
5. We stir frequently until golden brown.
6. We remove the zucchini from the pan and put them on absorbent paper to drain the oil.
7. In the same pan we put a little oil to heat, once hot we add the onion to sauté it, before the onion is ready we add the tomatoes, a pinch of salt and pepper.
8. Cook for five minutes and then add the zucchini, cook for another three minutes.
9. Place the vegetables on a platter or tray and add the basil and minced parsley on top.
10. We wash and dry the turbot and cut it into slices.
11. The head of the turbot can be saved and to prepare a broth with it that can be used for another recipe.
12. We season the fish wheels.
13. We put a little oil to heat to brown the fish.
14. Brown the fish on both sides.
15. We remove from the heat and we are placing the fish on the vegetables.

Tropical salad

Ingredients:

• A mix of lettuces, (a mixture of different types of lettuce).
• A large can of pineapple in its juice, without syrup.
• Two apples.
• 200 grams of prawns.

Ingredients for the pink sauce:

• The juice of half an orange.
• 4 tablespoons of mayonnaise.
• A teaspoon of sherry wine.
• A little bit of salt.

Elaboration:

1. We wash the prawns well, drain and reserve.
2. We put water to heat in a cauldron with a little salt.
3. Once the water starts to boil, add the prawns and cook by boiling over high heat for about five minutes.
4. Remove the prawns from the heat, drain and let cool.
5. Once they are cold we remove the heads and the shells.
6. We wash the lettuce mix well, drain and put it in a salad bowl or platter.
7. We open the can of pineapple, and drain the juice.
8. Cut the pineapple wheels into small squares and add it along with the lettuce.
9. We wash the apples well, peel them, cut them into small cubes and put them with the lettuce and pineapple.
10. We prepare the pink sauce by putting the orange juice in a bowl, the mayonnaise, the wine and a little salt.
11. We beat until the sauce is well combined.
12. We put the prawns in the salad bowl together with the lettuce, pineapple and apple.
13. We remove all the ingredients to mix them.
14. We add the pink sauce on top and put the salad in the fridge to serve it cold.

Prawn salad, vegetables and pink sauce

Ingredients:

• 800 grams of prawns.
• A sprig of celery.
• A sweet onion.
• A few sprigs of parsley.
• A carrot.
• Water.
• A little bit of salt.
• A mix or mixture of lettuce leaves.

Ingredients for the pink sauce:

• The juice of half an orange.
• 4 tablespoons of mayonnaise.
• A teaspoon of sherry wine.
• A little bit of salt.

Elaboration:

1. We wash the prawns well and reserve.
2. We wash the carrot, remove the skin and cut it into pieces, we do the same with the onion.
3. We wash the celery and parsley.
4. We put all the vegetables to cook with water that covers it and a little salt, we cook for 15 minutes with moderate heat.
5. After this time we add the prawns to the cooking and cook for five more minutes.
6. We drain the prawns and the vegetables.
7. We discard the vegetables and we are removing the head and the shells from the prawns.
8. Once the prawns are prepared, we place them in a serving platter or tray and reserve to prepare the pink sauce.
9. In a bowl we put the orange juice with the spoonfuls of mayonnaise, the wine and a little salt.
10. We beat well until it is well linked and we reserve.
11. We wash the lettuce mix well, drain it and spread it in the source.
12. On the mix of lettuces we put the prawns leaving a hole in the center of the tray to put the pink sauce.

Papaya, avocado and walnut salad

Ingredients:

• One large papaya that is ripe.
• 3 ripe avocados.
• One lemon’s juice.
• One tablespoon of balsamic vinegar.
• 75 grams of peeled walnuts.
• A pinch of ground black pepper.
• A little bit of salt.

Elaboration:

1. We remove the skin from the papaya and cut it into a laminated form.
2. Cut the avocado in half, remove the pulp, the skin and also cut it into slices.
3. We sprinkle the avocado with the lemon juice to prevent it from darkening.
4. In a serving dish or tray we are placing the papaya slices, alternating them with an avocado.
5. In a bowl we put the balsamic vinegar, with two drops of lemon, a pinch of salt, a pinch of pepper, the walnuts and stir everything together to mix well.
6. We add this preparation on top of the papaya and avocados. If you want you can add orange and some cold fish.