Three Christmas salad recipes to escape the excesses of the holidays

Salads for Christmas.

The Christmas it’s time for excess, of one hearty meal after another, of drinking and toasting in endless after-dinners. For this reason, this period during which we all eat a lot more than before in our daily life. This becomes even more pronounced in dinners, which although it is generally recommended that they be light, on Christmas Eve and New Year’s Eve they are filled with pâtés, fried foods and high fat meats.

So sometimes it’s good to serve a few lighter proposals to counter stews of lamb, croquettes or desserts laden with sugar. More than one will appreciate it to reach its full capacity during the Roscón de Reyes.

here they are four salad ideas perfect for Christmas tables:

Shrimp salad

Shrimp salad. Shutterstock


  • A packet of mixed lettuce

  • 400 grams of cooked prawns

  • eight crab sticks

  • two salad tomatoes

  • A ripe avocado

  • two eggs


  • Cook the eggs until the yolks are completely set. Then leave to cool.

  • Cut the lettuce into julienne strips, wash and drain completely so that no water remains. Season with oil, vinegar and salt.

  • Wash and cut the tomatoes into small pieces. Do the same with the avocado and eggs.

  • Cut all the prawns except a few that will be used to decorate.

  • Combine all ingredients, except lettuce, and add oil and salt.

  • To serve, place a bed of lettuce and the rest of the ingredients on top.

burrata salad

Burrata salad. Shutterstock


  • a big burrata

  • 300 grams of cherry tomatoes

  • Two tablespoons of pine nuts

  • A bag of lettuce mix

  • Basil

  • Oil, salt and pepper


  • To preserve the cherry tomatoes, place them in a pan with plenty of oil and leave over medium heat for an hour. Set aside and let cool.

  • Toast the pine nuts in a skillet over medium heat.

  • Place the burrata in the center of a plate and arrange the lettuce mezclum and candied cherry tomatoes around it.

  • Decorate with pine nuts and basil leaves.

  • Season with oil, salt and pepper.

Marinated partridge salad

partridge salad Shutterstock


  • marinated partridge

  • A grenade

  • A lettuce

  • A loaf of stale bread

  • A tablespoon of old-fashioned mustard

  • a tablespoon of honey

  • Oil, vinegar, sugar and salt


  • To prepare the vinaigrette that will serve as a vinaigrette, mix the mustard, honey, salt and sugar. Add oil and vinegar, stir and set aside.

  • Cut the stale bread and fry it in a pan in plenty of oil until golden brown.

  • Chop the partridge.

  • Bomb the grenade.

  • Cut the lettuce into julienne.

  • In a salad bowl, add the lettuce and toss with a little vinaigrette.

  • Place the bread and the partridge on top, and decorate with the pomegranate.

Broccoli salad

Broccoli salad. Chinese fried shiitake mushrooms, broccoli, carrots and cashew nuts close-up in a plate on the table. Vertical top view from above


  • a broccoli

  • five slices of bacon

  • 50 grams of crispy onion

  • 30 grams of seed mix

  • 30 grams of raisins

  • 20 grams of honey

  • Apple vinegar

  • Salt and pepper


  • Microwave the bacon with the slices spread out and cut into strips on a flat plate. To book.

  • Steam the broccoli for four minutes until al dente.

  • Toast the seed mixture in a skillet.

  • Mix broccoli with seeds, raisins and crispy onion.

  • Prepare a vinaigrette with honey, vinegar, salt and pepper.

  • Add dressing to broccoli mixture.

  • Serve on a platter and place the bacon slices on top.


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