Salads with yogurt

Salad recipes with yogurt instead of mayonnaise are no less tasty, but the most healthy. We immediately suggest you look at the recipes for salads with yogurt with photos to make sure of their diversity. Natural yogurt is the base of almost all desserts and marinades. Salads with yogurt dressing are not only dessert fruit, but with the addition of vegetables, fish or meat. In general, recipes for making salads with yogurt are no different from salads with sour cream.

Salad with crab sticks, pickles and vegetables

carrots – 70g; potatoes – 150-170g; salted cucumber (or pickled) – 200g; testicle – 5 pcs.; yogurt (without additives, thick) – 80-100 ml; crab sticks – 180g

Waldorf salad with chicken, apple and celery

chicken breast (fillet, boiled or baked) – 1/4 pcs.; apple (sour) – 1 pc.; celery (petiole) – 2-3 pcs.; for the sauce: natural yogurt (without additives) – 100ml; lemon juice – 1 tbsp; lemon zest - to taste; salt - to taste; dark pepper

Waldorf salad with chicken and pineapple

chicken breast (fillet, boiled or baked) – 1/4 pcs.; apple (sour) – 1 pc.; celery (petiole) – 2-3 pcs.; pineapple (canned) – 150g; walnuts – 80g; for sauce: yogurt – 100ml; blue cheese (doorway blue) - 30g; salt - according to VK

Salad with croutons, sausage and omelette

testicle – 2 pcs.; mayonnaise – 2 tbsp; canned corn – 120g; sausage (boiled or smoked) – about 200g; salt - to taste; ground dark pepper - to taste; for salad dressing: sour cream, yogurt or mayonnaise; for crackers: bread (snow-white or grayish

Sorrel salad with egg and cucumber

sorrel – 1 large bunch (about 100g); fresh cucumber – 2 pcs.; testicle – 2 pcs.; green onions - 3-4 feathers; dill – 3 sprigs; salt - to taste; for dressing: sour cream (or natural yoghurt) – 2 tbsp.

Salad with celery, tomatoes and reddish onions

tomato – 1 pc.; stalk celery – 2 stalks; reddish onion – 1 pc.; salt - to taste; ground dark pepper - to taste; walnut; greens (fresh or frozen) - to taste; for salad dressing: mayonnaise (or yogurt).

Cucumber salad with yogurt and arugula (for barbecue)

fresh cucumbers – 200g; arugula – 1 bunch; yogurt (traditional, without additives) – 2-3 tbsp; salt – 1 pinch; garlic – 2 cloves.

Fitness salad with chicken, apples and orange

chicken breast (boiled, fillet) – 150g; orange – 1 pc.; apple – 1 pc.; yogurt – 1-2 tbsp. l.; green salad (or Chinese cabbage) – 1 leaf.

Beetroot salad with suluguni cheese, cucumbers and kohlrabi

beets – 350g; kohlrabi cabbage – 180g; garlic – 20g; pickled cucumbers – 40g; suluguni cheese (smoked, in the form of sticks) – 40g; yogurt (without additives) – 25 ml.

Fruit salad with cookies

apple – 1 pc.; kiwi – 1 pc.; banana – 1/2 pcs.; pear – 1 pc.; shortbread cookies – 50g; ground cinnamon - to taste; for dressing: yogurt – 3 tbsp.

Fruit salad with yogurt in melon

melon (Kolkhoznitsa variety) – 1 pc. (preferably small size); kiwi – 2 pcs.; apricot – 4 pcs.; peach – 2 pcs. (big size); grapes (seedless) – 70g; yogurt – 95g.

Salad with celery and green peas

stalk celery – 3-4 stalks; apple – 2 pcs. (small); cheese – 130g; natural yogurt – 100g; green peas (canned) - 1 jar.

Waldorf salad with celery

apple – 2 pcs. (preferably not very sweet); stem celery – 3-4 pcs.; lemon – 1/4 part; walnuts – 1 handful; mayonnaise with lemon juice – 1 tbsp; sour cream (or natural yogurt) – 2 tbsp; for decoration: dried cranberries.

Pasta salad with avocado, vegetables and yogurt dressing

short pasta (for example, feathers) – 1 cup; avocado – 1 pc.; tomatoes – 2 pcs.; cucumber – 1 pc.; reddish onion – 1 pc. (small onion); fresh herbs (dill, basil) - to taste; for salad dressing: yogurt – 150 ml; garlic – 2 cloves; cumin

Cabbage salad with chicken breast "Acentsil"

cabbage (fresh) – 1/4 fork (medium size); chicken breast (or part of a turkey breast, boiled) – 1 pc.; cilantro – 1 bunch; for sauce: yogurt; mayonnaise; reddish pepper (ground) - to taste; parsley (dried) - to taste; salt - to taste; for decoration

Chicken fillet in the oven with avocado salsa

chicken fillet (preferably reddish meat, boneless thighs) – 5-6 pcs.; for marinade: lime (juice) – 1 pc.; olive oil – 2-3 tbsp; celery greens - to taste; cumin (ground) – 1/4 tsp; salt – 1/3 tsp; for avocado salsa: avocado – 1 pc.; celery

Greek steaks with feta sauce

for steaks: minced lamb – 1 kg; onions - 2 onions; garlic – 2 cloves; parsley (finely chopped) – 100 ml (handful); salt – 1 tsp; coriander (ground) – 2 tsp; cumin (ground) – 2 tsp; bell pepper – 2-3 pcs.; greenish lettuce (Li

Warm salad with pearl barley, red cabbage and Brussels sprouts

pearl barley – 200 ml; soybeans – 200 ml; lemon seeds – 100 ml; hazelnuts (peeled) – 100 ml; red cabbage – 250g; Brussels sprouts – 10 heads; apple cider vinegar - 3 tbsp. l.; Dijon mustard – 1 tbsp. l.; olive oil for frying; Sol

Shanghai Chicken Salad with Pineapple and Mushrooms

chicken breast (large, smoked or boiled, without skin) – 1/2 pcs.; pineapples (canned) – 1 jar; champignons (canned) – 1 jar; for the sauce: mustard (not very spicy) – 2 tbsp. l.; mayonnaise – 4 tbsp; yogurt – 2 tbsp; snow-white dry wine

Winter salad of seaweed and beets

seaweed (canned) – 1 can (net weight 250 g); beets (boiled) – 1 pc. (approximately 250 g); egg (boiled) – 3 pcs.; onion – 1/2 onion; canned peas - 1 small jar; mayonnaise – 1 tbsp. l.; yogurt (fat content

Shrimp salad with yogurt

shrimp (in shell) – 300g; salad mixture (iceberg, freeze, etc.) - to taste; fresh cucumber – 1-2 pcs.; fresh tomatoes – 1-2 pcs.; for dressing: yogurt (natural, without additives) – 1 jar; fresh herbs (parsley, dill, etc.) - to taste; salt -

section: Shrimp salads

Radish salad with vegetables

radish – 300g; cucumber – 2 pcs. (young, small); boiled egg – 1 pc.; cheese (any salty kind) – 70g; greens (green onions, parsley or dill) - to taste; salt, ground dark pepper - to taste; yogurt (without additives) – 50 ml

section: Salads with radishes

Fruit and vegetable salad

carrots – 3 pcs.; apple – 1 pc.; pear – 1 pc.; tangerine – 1 pc.; yogurt; sesame

section: Carrot salads

Gooseberry and banana salad

bananas; gooseberry; mint liqueur; sugar; creamy yogurt.

section: Fruit salads

Pasta salad with smoked fish

pasta – 200g; smoked fish (fillet) – 400g; pickled cucumbers – 200g; onions (preferably reddish) – 1 pc.; cherry tomatoes – about 100g; dill (fresh) - to taste; for the sauce: yogurt – 350g; vegetable oil – 3 tbsp; wine vinegar (snow white) – 2

section: Pasta salads

Vegetable salad with celery

celery root - about 150g; carrots – 1 pc. (medium size); apples (semerinka variety) – 1 pc.; yogurt – 125 ml; lemon juice; salt - to taste

10 delicious cucumber and tomato salads

Noteworthy combinations with chicken, shrimp, cheese, corn, cottage cheese, caramelized apples and more.

1. Salad of cucumbers and tomatoes with onions and sour cream dressing

Ingredients

1 large cucumber;
2 large tomatoes;
½ reddish onion;
1 clove of garlic - optional;
several sprigs of parsley;
several sprigs of dill;
100 g sour cream or natural yoghurt;
2 tablespoons lemon juice;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the cucumber and tomatoes into medium pieces, and the onion into small pieces. Add chopped garlic and chopped herbs.

Combine sour cream or yogurt, lemon juice, salt and pepper. Add the dressing to the salad and toss to coat.

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2. Salad of cucumbers, tomatoes and chickpeas with honey mustard dressing

Ingredients

450 g small tomatoes;
2–3 medium cucumbers;
a few green onions;
1 sprig of fresh oregano;
300–350 g canned or boiled chickpeas;
2 tablespoons olive oil;
2 teaspoons reddish wine vinegar;
1 teaspoon Dijon mustard;
1 teaspoon honey;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Divide the tomatoes into quarters. Cut the cucumbers and green onions into long strips. Add chopped oregano and chickpeas to the vegetables.

Combine oil, vinegar, mustard, honey, salt and pepper. Pour the dressing over the salad and stir thoroughly.

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3. Salad of cucumbers, tomatoes and beef with onions, garlic and herbs

Ingredients

250 g beef;
½ snow-white onion;
2 tablespoons vegetable oil;
salt - to taste;
ground reddish pepper - to taste;
2 medium cucumbers;
1 bell pepper - optional;
3–4 medium tomatoes;
1 reddish onion;
3–4 cloves of garlic;
several sprigs of cilantro;
several sprigs of dill;
a few green onions;
1 tablespoon soy sauce;
1 tablespoon lemon juice.

Manufacturing

Cut the meat into strips and the snow-white onion into small cubes. Place the beef in a frying pan with hot oil and fry until the pieces change color from reddish to brownish-gray. Add onion, salt and pepper and cook for about 5 minutes more.

Cut the cucumbers and bell peppers into large cubes, the tomatoes into large slices, and the reddish onion into half rings. Chop the garlic and herbs.

Add fried meat to cooked vegetables and herbs. Season with salt, pepper, soy sauce and lemon juice and toss the salad.

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4. Salad of cucumbers, tomatoes, avocados, bell peppers and shrimp

Ingredients

300–350 g small shrimp;
salt - to taste;
ground black pepper - to taste;
3–4 tablespoons olive oil;
2 medium tomatoes;
2 medium cucumbers;
1 medium bell pepper;
1 avocado;
several sprigs of parsley;
½ teaspoon sugar;
2 teaspoons white wine vinegar.

Manufacturing

Season the shrimp with salt and pepper. Heat 1 tablespoon of oil in a frying pan and add shrimp there. Fry them until golden brown on all sides and cool.

Cut tomatoes, cucumbers, peppers and avocados into similar medium cubes. Add chopped parsley, shrimp, remaining butter, sugar, vinegar and salt and stir.

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5. Salad of cucumbers, tomatoes and corn with feta and soy dressing

Ingredients

60–80 g feta;
1 teaspoon Herbes de Provence seasoning;
4 tablespoons olive oil;
2 medium tomatoes;
1 large cucumber;
several sprigs of basil;
250 g canned corn;
1 tablespoon soy sauce;
2 tablespoons lemon juice;
½ tablespoon of honey;
salt - to taste.

Manufacturing

Cut the feta into small cubes. Add ¼ teaspoon of Herbes de Provence and 1 tablespoon of oil. Stir and let sit while you prepare the rest of the ingredients.

Cut the tomatoes and cucumber into the same cubes as the cheese. Add chopped basil leaves and corn.

Mix the remaining Herbes de Provence and oil, soy sauce, lemon juice, honey and salt. Dress the salad and top with feta.

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6. Layered salad of cucumbers, tomatoes, chicken and eggs

Ingredients

300 g boiled, fried or baked chicken fillet;
1 large tomato;
1 medium cucumber;
2 boiled eggs;
mayonnaise - to taste;
salt - to taste.

Manufacturing

Cut the fillet into small cubes. Divide the tomato into several parts, remove the core with seeds and cut the dense pulp into the same cubes. Grate the cucumber and egg whites on a large grater, and the yolks on a small grater.

Lay out the layers of salad in the following order: chicken, cucumber, whites, tomato and yolks. Cover any layer, not counting the outer one, with a narrow mesh of mayonnaise. Proteins and tomatoes must be additionally salted.

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7. Salad of cucumbers, tomatoes and bell peppers with cottage cheese

Ingredients

4–5 medium cucumbers;
2 medium tomatoes;
1 large bell pepper;
several sprigs of dill;
several sprigs of parsley;
several sprigs of basil;
3–4 cloves of garlic;
200 g cottage cheese;
salt - to taste;
4 tablespoons olive oil;
2 tablespoons balsamic vinegar;
1 lemon.

Manufacturing

Cut the cucumbers into semicircular slices, and the tomatoes and peppers into small pieces. Add chopped herbs, chopped garlic, cottage cheese and salt to the vegetables and mix.

Drizzle the salad with oil, vinegar and the juice of a whole lemon. Thoroughly stir all the ingredients again.

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8. Cucumber and tomato salad with eggs, caramelized apple and nuts

Ingredients

½ green apple;
2–3 tablespoons of vegetable oil;
1–2 teaspoons sugar;
1 tablespoon honey;
1 tablespoon balsamic vinegar;
1 tablespoon soy sauce;
a handful of walnuts;
1 bunch of lettuce leaves;
1 medium cucumber;
1 large tomato;
1 boiled egg;
a few green onions;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Slice the apple into large thin slices. Heat 1 tablespoon of oil in a frying pan and place the slices in a single layer. Brown them on both sides, sprinkling them with sugar. Place fruit on a plate.

Add honey, vinegar and soy sauce to the pan. Place the nuts there and fry, stirring, until dark brown. Transfer them to the apples and cool slightly.

Coarsely chop the lettuce leaves and nuts. Cut the cucumber into half circles, and the tomato and egg into large slices. Chop the green onions.

Place lettuce leaves on a plate, vegetables and onions on top, then apples, nuts and eggs. Drizzle the remaining oil over the salad and sprinkle with salt and pepper.

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9. Salad of cucumbers, tomatoes, chicken, smoked cheese and olives

Ingredients

200 g smoked chicken;
200 g smoked cheese (pigtail cheese is ideal);
2 medium cucumbers;
100 g olives;
3 medium tomatoes;
2 tablespoons of mayonnaise;
mixture of peppers - to taste.

Manufacturing

Cut the chicken, cheese and cucumbers into narrow strips. Cucumbers can be grated for Korean carrots. Cut the olives into slices. Divide the tomatoes into several parts, drain the liquid with the seeds into a bowl and chop the pulp into strips.

Mix the resulting tomato juice with mayonnaise and pepper consistency. Add the dressing to the prepared ingredients and toss the salad well. Place it in the refrigerator for 1–2 hours.

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10. Salad of cucumbers, tomatoes, bell peppers and beans

Ingredients

2–3 medium tomatoes;
3 medium cucumbers;
1 medium bell pepper;
½ onion;
200–250 g canned or boiled reddish beans;
3–4 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the tomatoes into large slices, cucumbers into half circles, peppers into strips, and onions into half rings. Add beans and oil, salt and pepper and stir the salad.

Salad with yogurt instead of mayonnaise, with tomato and cucumber: recipe

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A simple salad of new vegetables, ready in almost 5 minutes. Instead of yogurt, you can use sour cream or mayonnaise. Well, and as usual on Recipes from Domovest, a couple of culinary secrets for making salads.

Ingredients (for 1-2 servings):

Tomato – 1 piece
Cucumber – 1 piece
Green onion – 1-2 stalks
Dill 3-5 sprigs
Yogurt without additives – 1-2 tbsp.
spoons Salt to taste

Manufacturing:

Finely chop the greens (dill and onion). Add a pinch of salt. Grind lightly.

Cut the cucumber into slices, maybe like cubes. Add a pinch of salt. Mix with greens. It is better to cover the cup with a lid and shake it slightly.

We cut tomatoes. Sprinkle another pinch of salt on them. Mix. There is no need to shake here, the tomatoes are soft and will simply be salted right away.

This technique, with numerous additions of salt to each ingredient, is designed to quickly (without waiting) create a balanced taste of the salad. Naturally, add a little salt each time so as not to overdo it. Add yogurt (sour cream). Mayonnaise is also possible. Stir and serve.

So, with the help of these simple steps, we quickly prepared a delicious salad from the most common vegetables.

Tomato and cucumber salad with yogurt

Similar recipes:

Potato salad with herbs and yogurt

Tomato salad with yogurt

A regular Chinese tomato salad or how to quickly peel the skins of tomatoes.

Regular cucumber salad with dill and yogurt

Regular tomato salad with yogurt

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How to replace mayonnaise - yogurt dressings

As many people as there are, so many preferences in choosing sauces and various dressings. And although ordinary mayonnaise does not think about losing its position, even going for homemade creation, there will always be cooks who, at least out of curiosity at first, and later, having assessed the taste and benefits, will find the answer to the question of how to replace mayonnaise - they will come up with delicious sauces from yogurt, which in itself initially acts as a fermented milk natural product - a beautiful sauce that can be successfully seasoned with any salads. Even the famous “Herring under a fur coat” can be seasoned with unsweetened yogurt without aromatic additives, which combines its own lactic sourness perfectly with the whole bouquet of herring and boiled vegetables aromas.

Yogurt is appropriate as a dressing for almost all salads with the role of meat, fish and mushroom ingredients, combined with vegetables, fruits, nuts, and fresh salad and spicy herbs. In addition, experienced chefs have long used traditional unsweetened yogurt as a base for delicious and tasty sauces, adding spices, herbs, fresh herbs and even vegetable puree. The most common version of this consistency is with the same mayonnaise in your preferred proportion.

We were very intrigued by this tasty and unique topic and for this reason we decided to retell some of the most successful, from our point of view, recipes for sauces based on traditional sugar-free yogurt.

Recipe for yogurt salad sauce with honey and mustard

This dressing is organically suitable for salads made from vegetables, fruits and mushrooms, fitting perfectly into their aromatic palette.

Ingredients for making Yogurt Salad Dressing with Honey and Mustard:

traditional unsweetened yogurt - 250 grams;
lemon juice - 2 tablespoons;
table mustard - 1 teaspoon;
natural honey - 1 teaspoon;
grated orange zest - to taste.

How to make yogurt salad dressing with honey and mustard

In a suitable container, mix yogurt with all the products indicated in the ingredients, including cooled watery honey melted in a water bath, with a whisk until a homogeneous sauce mass, which should be cooled in a cool place.

Recipe for yoghurt salad with cucumber and mint

The original combination of new flavors of cucumber and mint with a milky yoghurt base makes this sauce suitable for spicy meat, fish, mushroom and vegetable appetizers.

Ingredients to make Cucumber Mint Yogurt Salad Dressing:

natural yogurt, unsweetened, without additives - 450 ml;
fresh cucumber - 1 piece;
dried mint - 1/2 teaspoon;
olive oil - 1 tablespoon;
fresh garlic - 2-3 cloves.

How to make yoghurt salad dressing with cucumber and mint:

Pour olive oil into the blender bowl, add dried mint, crushed fresh garlic through a press and beat until the mass is completely homogeneous. Cut the freshest cucumber, washed and peeled into the smallest cubes, add to the dressing, stir with a spoon, pour into a storage container with a lid and cool.

Yogurt salad dressing made from yogurt with vinegar

This type of dressing mixes well with meat and vegetable salads, giving their taste an enhanced sour-milk note.

Ingredients to make Yogurt Vinegar Salad Dressing:

unsweetened traditional yogurt - 150 ml;
fresh garlic - 1 clove;
apple vinegar - 1 tablespoon;
natural honey - 1 teaspoon;
ground dark pepper - to taste;
table salt - to taste.

How to make yogurt and vinegar salad dressing:

Pour yogurt and apple cider vinegar into a suitable container (you can use homemade vinegar), add salt and ground dark pepper - mix everything, lightly whisking, until a homogeneous sauce mass and place in the refrigerator for storage.

Recipe for yogurt dressing for avocado salads

The dressing prepared according to this recipe will give a unique taste to both vegetable and meat salads. The ingredients and texture of the dressing are in unsurpassed harmony with a huge list of goods and dishes.

Ingredients for making yogurt dressing for avocado salads:

traditional unsweetened yogurt - 400 ml;
olive oil - 200 ml;
sesame - 100 grams;
avocado - 1 piece;
lemon juice - 2 tablespoons;
sweet sand - 1 teaspoon;
table salt - 1 teaspoon;
Spicy herbs - by preference.

How to Make Yogurt Dressing for Avocado Salads

Peel the avocado, remove the pit and mash the pulp with a fork until it forms a paste. Pour yogurt, olive oil, lemon juice into this mixture; add lightly fried sesame seeds, herbs, salt and sweet sand. Mix all ingredients, lightly whisking, until a homogeneous sauce mass is formed and place in the refrigerator.

Recipe for yogurt dressing with fresh herbs

You can use this type of special yogurt sauce when preparing vegetable and meat salads. Mint and herbs in this recipe are often combined with poultry meat - be it chicken fillet or reddish turkey meat.

Ingredients for making yogurt dressing with fresh herbs:

traditional unsweetened yogurt - 300 ml;
mayonnaise - 3 tablespoons;
fresh greens (green onions, mint, parsley) - 1 bunch;
table salt - to taste;
ground dark pepper - to taste.

How to make yogurt dressing with fresh herbs

Wash all the greens and dry them with a cardboard towel and only then finely chop them with a knife. Mix all the indicated products in a suitable container, mix until the sauce is smooth and cool in the refrigerator.

Dressing for salads from yoghurt with feta cheese

In this combination of yogurt and feta cheese, the sauce will have a catchy cheese note and will be very good especially in vegetable salads.

Ingredients for making yogurt dressing with cheese:

unsweetened yogurt - 200 ml;
feta cheese - 200 grams;
fresh garlic - 1 clove;
olive oil - 3 tablespoons;
fresh mint - to taste;
ground dark pepper - to taste;
table salt - to taste.

We will prepare this dressing from yoghurt with feta cheese as follows - first we need to chop the garlic and fresh mint. Mash the cheese with a fork in a bowl. Place the crushed cheese into a blender, add garlic pulp, salt, pepper and mix with a blender. Pour olive oil evenly into the resulting sauce mixture, stirring until it becomes homogeneous in the mixture. Place the finished sauce in the refrigerator.

No one is calling for complete abandonment of the popular traditional homemade or industrial mayonnaise, but trying to vary salad dressings from yogurt and adding new aromatic and flavorful notes to familiar salads is interesting and worth it. We are not entirely convinced that such yogurt dressings will significantly relieve the calorie load, but we have no doubt that almost everyone will like them. Bon appetit and creative success in developing your own yogurt dressing options.

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