Fennel salad

salata venkel

For 3-4 servings:

3 fennels, finely sliced
1 bunch parsley, finely chopped
juice from one lemon
1 1/2 tablespoon olive oil
salt and pepper to taste

Mix all ingredients.

Celeriac, carrot and apple salad

salata telina=morcov=mar1

Celery, carrot and apple salad

For 3-4 servings:

1 celeriac, grated
2-3 carrots, grated
1-2 apples, grated

Avocado Mayonnaise:

2 avocados, pureed
juice of 1/2 lemon
1-2 teaspoons mustard, to taste
salt, to taste

Mix all ingredients for the avocado mayonnaise.

Pour over vegetables and mix.

Serve with bread or as salad next to a main dish.

salata telina=morcov=mar2

Cucumber – radish salad

salata castraveti+ridichi

Cucumber – radish salad

For 2 servings:

1 cucumber, finely sliced
10 radishes, finely sliced
dill, finely chopped
1 tablespoon olive oil
2 tablespoons vinegar
salt and pepper, to taste

Mix all the ingredients! Serve directly!

Rice noodles salad

salata thai

Rice noodles salad

For 4 servings:

250 g rice noodles
1 lettuce
4 carrots
5 green onions
1 fennel
10-15 radishes
1 big cucumber  (or 5-6 small)
chili, to taste (optional)
3-4 tablespoons sesame seeds

5 tablespoons soy sauce
the juice of one lemon (or 3 tablespoons rice vinegar)
1 cm ginger, grated
2 cloves of garlic, mashed

Prepare the rice noodles as directed on the package. Drain and set aside.

Chop all the vegetables finely.

Prepare a dressing mixing the soy sauce, lemon juice (or rice vinegar), ginger and garlic.

Mix all ingredients in a bowl. Garnish with fennel leaves.

Serve with Sticky 5 spices tempeh

tempeh+salata taietei orez

Rice noodles salad

Variation: instead of lettuce you can use (Chinese) cabbage

Note: for weight loss use less noodles

Warm salad

salata calda1

Warm salad

For 2-3 servings:

1 zucchini, sliced
1 sweet pepper, sliced
2-3 onions, ​​thick sliced
tomatoes, sliced
handful of  olives
dried basil and oregano, to taste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste

Heat the grill and grill the zucchini, the sweet pepper and the onions a few minutes on each side.

Mix with the rest of the ingredients and add salt and pepper to taste.

salata calda2

Warm salad

Beluga lentils salad

salata cu linte beluga

Beluga lentils salad

100 g beluga lentils, cooked and well drained
5-6 radishes, finely sliced
1 red onion (2-3 green onions), finely chopped
2 tomatoes, diced
1/2 cucumber, diced / finely sliced
1 sweet pepper, diced
1 tablespoon olive oil
the juice of half lemon
parsley, finely cut
salt and pepper, to taste

Mix all the ingredients.

Potato salad

salata cartofi

Potato salad

1 kg potatos
150 g pickled cucumbers
3 spring onions (optional)
4-5 tablespoons vegan mayonnaise (see the recipe here)
salt and pepper

Peel the potatoes, cut them into  pieces and boil them in water with a little bit salt.

When the potatoes are cooled, add finely chopped green onions, sliced ​​cucumbers, mayonnaise, salt and pepper.

Serve as an appetizer.

Salad a la russe


Salad a la russe

8 medium potatoes
8 large carrots
1 celery root
2 parsnips
1 large can peas, drained
20-25 gherkins
2-3 pickled red bell peppers (optional)
mustard, salt, pepper, to taste
vegan mayonnaise (see recipe here)

Cook the vegetables, whole, in water with a pinch of salt (this water can be use as vegetable broth). Allow to cool a little bit.

Cut the vegetables and the pickles into small pieces. Add the peas.


Salad a la russe

Add the mustard, the mayonnaise, salt and pepper to taste. Mix gently.

Place the mix on a plateau and garnish.


Salad a la russe

It can also be served in filo dough baskets.

salata boeuf3

Romanian eggplant salad

salata de vinete

Romanian eggplant salad

3-4 eggplants
1 medium onion, very finely chopped
25 ml of olive oil
25 ml sunflower oil
salt, to taste
Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool.

Process the eggplants with a  food processor (not very fine). Remove into a bowl and add the oil, the onion and salt to taste. Mix well.

Serve on bread with tomatoes.

If you have guests for dinner you can serve eggplant salad stuffed tomatoes. Cut the tops of the tomatoes, pick the core with a teaspoon and leave them to drain upside down, for a few minutes. Fill them with eggplant salad and garnish with parsley.

Oriental salad

salata orientala

Oriental salad

For 3-4 servings:
1 kg potatoes
3 large onions, finely sliced
100 g olives
2 bell peppers, finely sliced
10-15 pickled gherkins, sliced
1 cup vinegar from the pickled gherkins
3-4 tablespoons olive oil
salt and pepper

In a large bowl mix  the onions with salt, add the vinegar and the olive oil. Mix well. Set aside. The onions will soften.

Cook the  potatoes (whole, don’t cut them). Cut the potatoes in pieces while they are still hot. Add to the bowl and mix well. Set aside to cool.

Before serving add the bell ​​peppers, olives, gherkins and pepper to taste.

Variation: You can add some tomatoes.