What could be more heartwarming than gathering in a cozy circle of friends and loved ones at Christmas? The festive mood, gifts, and, of course, the Christmas table. Those who await guests always dream of surprising them with something unusual, tasty, and hearty. Imagination and the most intriguing recipes come into play.
However, the preparation of such dishes could realistically take an entire day. And energy for the festive evening will definitely be lacking. AdmiGram.com decided to address this annoying issue and specially prepared simple yet incredibly tasty recipes for filling salads for you. Each of them is guaranteed to please every one of your guests!
5 delicious and filling Christmas salads
Christmas meat salad a la Frankfurt
© Colette Leclair
Ingredients:
- Boiled pork – 4 oz (100 g)
- Boiled beef tongue – 4 oz (100 g)
- Chicken eggs – 4 pcs.
- Croutons – 4 oz (100 g)
- Fresh cucumber – 1 pc.
- Boiled green peas – 4 oz (100 g)
- Liver pâté – 4 oz (100 g)
- Mayonnaise – 4 oz (100 g)
- Parsley leaves – 1 oz (30 g)
- Salt, pepper, greens – to taste
How to cook:
This salad is the king of Christmas salads in Frankfurt. If you have the time and desire, you can boil the pork and beef tongue yourself. However, it’s better to save time and use ready-made semi-finished products. We’ll only boil the eggs hard. So, chop the boiled pork and beef tongue in a blender to medium-sized pieces. Dice the eggs and cucumber finely. Chop the parsley with a knife. Carefully mix all the ingredients together, gently adding mayonnaise. Shape beautiful portions from the resulting mass and garnish with greens.
Christmas Seafood Salad à la Saragossa
© Colette Leclair
Ingredients:
- Boiled squid meat – 4 oz (100 g)
- Boiled shrimp – 4 oz (100 g)
- Marinated spicy onions – 4 oz (100 g)
- Hard Maasdam cheese – 4 oz (100 g)
- Chicken eggs – 4 pcs.
- Red caviar – 2 oz (50 g)
- Tartar sauce – 4 oz (100 g)
- Salt, pepper, greens – to taste
How to cook:
If you want your guests to literally lick their fingers with pleasure, prepare them this salad. Again, for time-saving, we’ll use ready-made semi-finished products. Slice the squid meat, cheese, and eggs into strips. If the onion is not pre-cut, slice it into rings. Mix all the ingredients together, dressing it with tartar sauce. Garnish with greens and red caviar.
Christmas Fish Salad Norwegian-style
© Colette Leclair
Ingredients:
- Boiled salmon meat – 4 oz (100 g)
- Boiled cod liver – 4 oz (100 g)
- Carrots – 4 oz (100 g)
- Rice – 2 oz (50 g)
- Leek – 2 oz (50 g)
- Chicken eggs – 4 pcs.
- Lemon – 1 pc.
- Salt, pepper, greens – to taste
How to cook:
In places where the land is constantly covered in snow, bright colors are highly appreciated. Especially during Christmas. This salad is highly popular in Norway for its delicate taste and richness. Boil the carrots, eggs, salmon, and cod liver separately in different pots. It’s better to use rice that is prepared by steaming. Finely chop the leek with a knife as finely as possible. Mince the cooked salmon, cod liver, carrots, and chicken eggs into the smallest pieces. Then, layer the ingredients: salmon, rice, leek, carrots, cod liver, eggs. Drizzle each layer with fresh lemon juice. Garnish the salad with greens and carrot slices.
Christmas Seafood Salad à la Busan
© Colette Leclair
Ingredients:
- Fried shrimp – 8 oz (200 g)
- Cheddar cheese – 4 oz (100 g)
- Avocado – 4 oz (100 g)
- Mandarins – 4 oz (100 g)
- Pineapple – 4 oz (100 g)
- Bell pepper – 4 oz (100 g)
- Arugula, spinach – 2 oz (50 g)
- Tartar sauce – 4 oz (100 g)
- Lemon – 1 pc.
- Salt, pepper, herbs – to taste
How to cook:
Korea is a country where culinary mastery is revered like a religion. That’s why Korean cuisine is so delicious and refined. Sprinkle fried shrimp with freshly squeezed lemon juice. Cut the cheese, avocado, mandarins, pineapple, and bell pepper into large chunks. Tear the greens in half with your hands. Then, arrange all the ingredients on a large dish and drizzle with tartar sauce.
Christmas Fried Calamari Salad Chilean-style
© Colette Leclair
Ingredients:
- Squid meat – 1 pound (0.5 kg)
- Cherry tomatoes – 1 pound (0.5 kg)
- Olives – 4 oz (100 g)
- Quail eggs – 10 pcs.
- Onion – 4 oz (100 g)
- Flour – 2 oz (50 g)
How to cook:
Chilean cuisine can surprise anyone, especially during Christmas. Divide the squid meat into large pieces. Finely chop the onion. Cut the cherry tomatoes and olives in half. Take a large frying pan, lightly grease it with olive oil. Heat it over medium heat. Add the onion to the pan and sauté it. Then, add the squid meat, cherry tomatoes, olives, sprinkle everything with flour, and crack in the quail eggs. Sauté over medium heat, stirring constantly, for 5-10 minutes. Serve the salad hot at the table.
image on top: Colette Leclair
