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Pumpkin salad

Pumpkin salad

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Wash the zucchini, remove the spine and slice into 1/2 cm slices. Bake on the stove for 1-2 minutes on each side.

Remove to a bowl. Immediately sprinkle with olive oil and vinegar mixed with water and honey. Wash green onions and finely chop. Peel a squash, grate it and squeeze the juice. Add the green onion, garlic and dill over the pumpkin and mix gently. Season with salt and pepper.

Serve immediately.

Good appetite!

Pumpkin salad with cheese - a quick and tasty recipe

  • Pumpkin salad with cheese (Maria Baciu / Epoch Times) Pumpkin salad with cheese
  • Preparation of ingredients (Maria Baciu / Epoch Times) Preparation of ingredients
  • Sliced ​​zucchini are fried on a plate or grilled (Maria Baciu / Epoch Times) Sliced ​​zucchini are fried on a plate or grilled
  • The salad is ready! (Maria Baciu / Epoch Times) The salad is ready!

Zucchini are among the vegetables that are in the top of preferences, especially in the summer season. They can be cooked in many ways, they are light, nutritious and tasty. We present you a recipe that is so simple, so tasty. It cooks quickly, in less than 15 minutes, and can be consumed as such, or it can also be served as a garnish for various steaks.


  • 500 g of zucchini
  • 100 g of cheese
  • a few sprigs of green dill
  • salt, pepper to taste
  • olive oil (optional)
  • a little lemon juice (optional)


The zucchini are washed, cleaned of the spine and the hardest peel, then cut into one-cm-thick rounds. Pumpkins cut into rounds are placed on a hot plate, or grilled to fry. After 2-3 minutes, turn to the other side and continue frying. When they are ready, put them in a bowl.

While they are still hot, sprinkle the crushed cheese over them and mix well. Add salt and pepper to taste, then sprinkle with chopped dill.

Pumpkin and pepper salad in a jar & # 8211 Once you make them, they can be kept for a long time

Pumpkin and pepper salad is the first to be eaten in winter. No matter how many jars I make, it ends immediately. My husband and children would eat this salad with all kinds of dishes. Try the recipe below too!


  • 2 zucchini, 280 gr carrots
  • 350 gr onion, 600 gr bell pepper
  • 2 kg tomatoes, 150 ml sunflower oil
  • 200 g sugar, 2 tablespoons salt, 5 cloves garlic
  • 100 ml of vinegar, 10-15 black peppercorns

Method of preparation:

Rinse the pumpkins and cut off their heads. We then cut them into small cubes. We wash the bell peppers well and clean them of seeds. We cut them into cubes, just like pumpkins. Then peel the carrots and grate them.

Peel the onion and put it together with the tomatoes through a meat grinder or a blender. Those who want the salad to be more spicy can add chopped hot peppers.

Transfer the prepared vegetables, except for the zucchini, to a deep saucepan.Add in the pan, sunflower oil, sugar, salt, black peppercorns and chopped garlic.

Let the mixture simmer, then add the zucchini. Cook the vegetables for 40-50 minutes, stirring constantly. We make sure the salad doesn't burn.

At the end, pour the vinegar into the pan and mix. Turn off the heat and immediately pour the salad into sterilized jars. We screwed on the lids of the jars. We turn the jars upside down, wrap them in a thick blanket and let them cool.

After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry. I enjoy cooking!


Pumpkin salad with yogurt and garlic,a recipe simple and tasty, summer. The combination is really delicious, the pumpkins go perfectly with the aromatic sauce yogurt we believe cu garlic and dill fresh. It is served cold, from the fridge and is perfect in hot periods, so I warmly invite you to try it.

We love pumpkins and include them in as many dishes as possible.

We often prepare recipe for pumpkin meatballs and carrots, but also various appetizers. Even in pizza recipes we include them, as you can see in pizza recipe with pumpkin and smoked salmon.

Zucchini salad with mayonnaise and yogurt


  • 1 raw zucchini
  • very little oil
  • salt and pepper with lemon
  • 3 cloves of garlic
  • 1 bunch of dill
  • 2 tablespoons mayonnaise
  • 3 tablespoons Greek yogurt


Wash the zucchini well and put it on the large grater.

With a brush, grease the pan with oil and heat it. Put the zucchini grater in it and sprinkle a little salt and pepper. I chose some pepper with lemon, because I like it a lot, but you can put ordinary pepper, freshly ground. Gently mix the zucchini grater in the pan, being careful not to crush it. Then place a lid on the pan and let the grated zucchini simmer for 5-6 minutes, to penetrate and remove from the liquid. Leave it for another 3-4 minutes in the pan and with the heat off, but also add a clove of grated garlic and mix it lightly.

Then we transfer it to a sieve to drain and cool.

Meanwhile, we prepare the mayonnaise. I prepare it from a raw egg yolk, a teaspoon of mustard, 250 ml of oil, 1 tablespoon of mineral water, lemon juice and salt. This is about the basic recipe, but you can add more oil and add a teaspoon of mustard and a tablespoon of mineral water. Mineral water gives it creaminess, but also diminishes the strong taste of oil.

Take 2 tablespoons of this mayonnaise and mix it with 2 grated garlic cloves. Add it over the chilled zucchini. Add 3 tablespoons of Greek yogurt, previously drained in a thick sieve, finely chopped dill, mix them all and ready the delicious Zucchini Salad with mayonnaise and yogurt.

Let it cool before serving, because this salad is very good cold, served on slices of toast.

We can keep the remaining mayonnaise in a saucepan with a lid for 3-4 days, in the refrigerator and we can use it for other salads. Put the garlic in the zucchini salad to taste!

10 Pumpkin Pumpkin Recipes

Zucchini is a food known to bring many health benefits. It can help control high blood pressure due to the high amount of potassium, keeping blood pressure under control, stimulates bones and keeps the heart healthy and is also a food with only 19 calories per 100 grams and is therefore recommended to lose weight by incorporating various recipes.

It is a food rich in B vitamins, vitamin A, phosphorus, calcium, sodium and magnesium. It is also rich in fiber, beta-carotene and vitamin C. Its nutritional properties are maintained when eaten raw or cooked and cooked quickly.

With this in mind, we separate pumpkin salad recipes to enjoy all the benefits. There are simple recipes with some ingredients and more refined ones, with pesto sauce and even shrimp. For all tastes and pockets, check it out!

1. Simple and quick salad recipe


  • 2 sliced ​​pumpkin
  • ¼ cup of chopped peppers
  • 2 tablespoons oregano
  • 3 tablespoons basil
  • salt to taste
  • 4 tablespoons Spanish olive oil
  • 1 lemon extinguished
  • pepper to taste.

Preparation method:

Cut the zucchini into thin slices. Season with olive oil and salt and squeeze to remove excess water. Place them in a salad bowl or serving bowl and incorporate basil, oregano and other remaining ingredients. Serve fresh.

2. Zucchini salad recipe with cherry tomatoes


  • 5 cherry tomatoes
  • 1 canned green corn
  • 1/4 olive oil
  • 1/4 fresh basil
  • 2 squeezed lemons
  • 3 medium zucchini
  • salt to taste
  • pepper to taste.

Preparation method:

Cut the washed zucchini into thin slices. Put it in a sieve, add salt and let it drain for half an hour. Squeeze and put it in a bowl. Mix mustard, lemon juice and spices. Finish with olive oil and serve with chopped cherry tomatoes and corn. Add the basil leaves to serve.

3. Zucchini salad recipe with chinoa


  • 1 cup of washed quinoa
  • 1/2 glass of water
  • salt to taste
  • pepper to taste
  • 2 tablespoons olive oil
  • 1 medium zucchini cut into thin slices
  • 4 cloves of sliced ​​garlic
  • 3 cut shrubs
  • ¼ pistachio nuts
  • ½ cup of fresh basil.

Preparation method:

Take the washed chinoa in a pan with boiling water and a pinch of salt. Cook for about 10-12 minutes, then drain and cool. Then separate a medium pan, add olive oil and heat. Put the pumpkin in thin slices. Leave brown for 5 minutes. Add the garlic and cook for 1 minute. Then season with salt, pepper and add the already cooked and cold chinoa. Finally, add the pistachios, lemon juice and basil. Mix the spices and serve.

4. Zucchini salad recipe


  • 2 zucchini
  • 1 tablespoon olive oil
  • 1 lemon extinguished
  • oregano the taste
  • onion slices
  • salt to taste
  • pepper to taste.

Preparation method:

Place the onion rings in an ice bowl. Cut the zucchini into thin slices and quickly put in hot water for two minutes. Drain and arrange in a salad bowl. Include onions and spices. Serve.

5. Zucchini salad recipe with beets and arugula


  • 2 American lettuce leaves
  • 1 medium tomato slices
  • 3 slices of onion
  • 1 small beet cut into slices
  • 1/2 sliced ​​green zucchini
  • arugula leaves.
  • 1 cup plain yogurt
  • 1 lemon extinguished
  • salt to taste
  • 1 tablespoon mustard.

Preparation method:

Take the pumpkin and beets. Separate a bowl and cover the washed and stem-free lettuce leaves. Then make a layer of beets and slices of pumpkin, mixing the two. Then add the chopped tomatoes, onion and finish with the yogurt sauce. Simply mix all the sauce and water ingredients over the salad.

6. Zucchini Salad with Alfalfa Recipe


  • 2 medium zucchini
  • 150 g alfalfa cabbage
  • 2 medium sweet peppers cut into thin strips
  • 3 tablespoons Spanish olive oil
  • salt to taste
  • black pepper to taste.

Preparation method:

Wash the zucchini, cut into slices and season with salt and pepper. Allow excess water to drain. Then put in a bowl or salad bowl, add peppers and alfalfa. Mix the spices and serve with Spanish olive oil.

7. Pumpkin salad recipe with pesto


  • 1 cup cherry tomatoes
  • 1 cup basil
  • 3 zucchini
  • 1 clove of garlic
  • 3 tablespoons olive oil
  • ¼ cup of grated Parmesan cheese
  • salt to taste
  • pepper to taste
  • tonight of taste.

Preparation method:

Bring the basil, garlic, Parmesan cheese, hole, salt and pepper to a blender to prepare the fish. Beat and add the olive oil gradually while the ingredients are crushed. Put the fish in a bowl and set aside. Spoon the pumpkin into thin strips. Put the pestle and the tomatoes cut in half in a bowl. Stir and serve this delicious.

8. Stuffed pumpkin salad recipe


  • 3 medium Italian zucchini
  • 1 teaspoon olive oil
  • 100 grams of fresh ricotta
  • 1/2 grated carrot
  • 100 grams of minced turkey breast
  • 1 tablespoon of unfavorable gelatin powder.

Preparation method:

Cut the top of the zucchini and remove the pulp with a spoon. Cut the juice and set aside. Bring the zucchini in boiling water for 3 minutes. Drain and set aside. Meanwhile, prepare the filling. Heat a frying pan with olive oil and cut the pumpkin fruit. Remove from the heat and mix the carrot, ricotta and turkey breast in a kind of paste.

Dissolve the gelatin with 2 tablespoons of water and bring to the boil in a water bath. Add the gelatin to the rest of the ingredients. Fill the zucchini and cool it until it sets. Take the zucchini out of the fridge and cut it. Serve with fresh green leaves and spices for taste.

9. Recipe for pumpkin salad with shrimp


  • 15 clean medium shrimp
  • salt to taste
  • pepper to taste
  • 1 American salad
  • 3 tablespoons olive oil
  • 1 clove of garlic, chopped
  • 300g of zucchini cut into thin slices
  • juice of 1 lemon
  • 2 tablespoons mustard
  • 2 tablespoons olive oil.

Preparation method:

Season the shrimp with salt and pepper and cool. Prepare the sauce by touching the juice mixer from a lemon, the mustard and olive tank. In a large skillet, place the olive oil and dry the garlic. Add to the pumpkin and sutures until soft and fluffy. Then add the shrimp and cook for 3 minutes until pink. Cut the washed lettuce leaves into a bowl, add the pumpkin and shrimp and serve with the sauce!

10. Zucchini salad recipe with leek


  • 4 medium zucchini
  • olive oil to taste
  • salt to taste
  • chopped onion to taste
  • oregano the taste
  • pepper to taste
  • 1 stalk of fresh leeks
  • fine plants

Preparation method:

Wash and cut the zucchini into thin slices, as well as onions and leeks. Take these three ingredients to quickly fry with olive oil in a pan. Season with salt, pepper, oregano and herbs and serve.

When we think about weight loss and what it takes to lose weight, some obvious attitudes are: exercising more, cutting calories, choosing healthier options such as fruits and vegetables, cutting portions,, among others. But if, chi

Pineapple is a citrus fruit often used in the preparation of juices or recipes for refreshing desserts, but have you ever considered using pineapple to enhance the flavor and coolness of your salad? To give a citrus and tropical salad, you can introduce some fruit. Pineapple goes very well in combination with some vegetables such as lettuce, arugula, cabbage, celery and carapace. You can mix

Zucchini salad

Today we will do Zucchini salad. This salad is very similar to eggplant or mushrooms, it is very easy to make and is absolutely delicious. In the spring, when the first pumpkins appear in my garden, the first recipe I make is this one.

1 larger pumpkin that I peeled and removed the seeds
2 larger cloves of finely chopped garlic
1 teaspoon salt

Put the zucchini, water and salt in a pot. Let the zucchini boil. While it is boiling, we can take care of the mayonnaise.

Ingredients for mayonnaise:
300 ml of oil
1 yolk
1 teaspoon mustard
salt to taste

In a bowl, put the yolk, mustard, salt and oil, which we gradually add, in a thin thread, so as not to cut the mayonnaise.

The zucchini is boiled when the fork enters it easily. Strain it and press it well with the fork, until it is passed and let it drain well from the liquid.

When the zucchini is cooled and drained, put it over the mayonnaise. Add the garlic and salt to taste. Mix everything well and the salad is ready.

Look how creamy it is! Lying on bread, with tomatoes or plain, it is so delicious. As you can see, my slice of bread disappeared from the table very quickly!

Pumpkin salad fried with yogurt - recipe

For this recipe it is better to use zucchini than pumpkin, because they have less juice and remain firmer after cooking.

Also, the yogurt should be creamy, without whey. You can use, for example, Greek yogurt.

If you want to get a diet salad, opt for an assortment of yogurt that is low in fat. This way you will have a dietary substitute for mayonnaise. Yogurt sauce with garlic can be used with other types of salads.

Also, bake the zucchini on the grill or in the oven and avoid frying.


  • 2 zucchini or small zucchini
  • 200 g of yogurt
  • 2 cloves of garlic
  • 2 tablespoons oil
  • salt and dill, to taste

Method of preparation

Peel a squash, grate it and cut it into cubes. Sprinkle with salt and let stand for a few minutes. Drain excess fluid.

Heat the oil in a pan and add the zucchini. Fry them on both sides, browning slightly. It doesn't have to flicker at all.

Remove the fried zucchini on a plate lined with paper towels.

While the pumpkins are cooling, you can prepare the yogurt sauce.

Peel a squash, grate it and squeeze the juice. Put them in a bowl with a little salt. Rub them a little with the back of a teaspoon to leave the juice.

Then add the yogurt and finely chopped dill.

After the pumpkins have cooled, add the yogurt sauce over them and mix gently, without crushing the vegetables.

Fried pumpkin salad and yogurt should be kept cold for at least 30 minutes before eating.

Serve on slices of bread, with glue or crackers (dry biscuits).

You can eat it with the addition of raw vegetables, such as tomatoes or bell peppers.

The remaining salad is kept in a saucepan in the refrigerator. However, it is recommended to consume it in 2 days.

We also recommend other pumpkin recipes:

1. Iuliana Florentina Avram, Pumpkin salad with yogurt and garlic, Recipes of all kinds:
2. Liviu Gheorghe, Tudori Ilie, Mihai Minoiu, Călin Ianța, Dovleceii, Healing and Purification through Food and Fasting, Vol. II, Kamala Publishing House, Brașov, 2000, p. 119

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pumpkin salad with mayonnaise

Pumpkin salad is a very tasty and flavorful dish, suitable for a quick and easy snack.

Zucchini contain 90% water and very few calories. They also contain important vitamins and minerals, but also fiber. Thus, eating pumpkin helps us eliminate water from the body, improves digestion, regulates intestinal transit and reduces blood pressure. It is recommended in diets because it gives the feeling of satiety and regulates cholesterol.

Our country is one of the main pumpkin growers in the world. We find pumpkins starting with May, we have to choose the green-yellow ones, of medium size, with a thin skin. If they have a thick shell and a dry tail, it means that they are old and have many seeds


  • 2 zucchini
  • vegan mayonnaise
  • 1 tablespoon inactive yeast
  • 2 cloves of garlic
  • 1 tablespoon sesame seeds
  • 1 tablespoon flax seeds
  • salt


1. Peel the zucchini and cut them into cubes, if they have seeds they must be cleaned. Boil the pumpkin cubes in salted water.

2. While the pumpkins are boiling, we can prepare the mayonnaise. You can find the complete recipe for vegan mayonnaise with cornstarch here . It is very easy to prepare, has a taste and consistency very similar to classic mayonnaise. And in addition we do it with just a tablespoon of oil.

3. After the pumpkins have boiled, check them with a fork (the fork should fit very easily in them), strain them with water and let them cool.

4. We pass them with a fork, or we mix them with a vertical mixer and we drain them of the juice that leaves it. We mix them with vegan mayonnaise, with the garlic clove given through the press, flax seeds, sesame seeds, inactive yeast and salt to taste.

Raw pumpkin salad - refreshing, light and healthy

  • Raw pumpkin salad (Maria Matyiku / Epoch Times) Raw pumpkin salad

This refreshing and tasty pumpkin salad offers you a less traditional but very healthy way to use zucchini - eating it raw.

For this, young pumpkins are chosen that are cut lengthwise into strips as thin and thin as possible, like ribbons. You will be amazed at how tender, crunchy and delicious these pumpkins are in the salad.


2-3 green zucchini (zucchini),

2 teaspoons lemon juice,

a few sprigs of basil and marjoram (or thyme),

grated peel of a lemon,

the juice of half a lemon,

2 tablespoons extra virgin olive oil,

salt and pepper as desired


First grate the peel of a lemon, then cut the lemon in half to squeeze the juice.

Peel the onion and cut it into thin slices. Put the chopped onion in a small bowl and sprinkle with 2 teaspoons of lemon juice, mix gently and set aside for 10-15 minutes to marinate.

The olives are cut into rounds.

Remove the ends of the pumpkin and the skin if it has any impurities. Using a mandolin-type grater or a vegetable peeler, grate the zucchini lengthwise into long, thin strips about 2-3 mm thick. If the zucchini has pips formed, when you reach the center of the seeds, turn the zucchini on the opposite side and start cutting from the other side until you reach the seeds again. The seed medium can be used in a vegetable soup.

Put the strips of pumpkin in the bowl in which the salad is prepared. Sprinkle marinated onions and olive slices over the pumpkin.

To prepare the vinaigrette, finely chop a piece of red pepper and then place in a bowl.

The basil and marjoram (or thyme) leaves are finely chopped and placed over the peppers. Add the grated peel and juice of half a lemon, then pour in the olive oil, salt and pepper and mix well.

Before serving, pour the vinaigrette over the pumpkin salad, stirring gently, to cover the pumpkin strips. Add salt and pepper if needed. Serve immediately, garnished with greens, plain or as desired with fish, chicken, grill, cheese, etc.


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