3 salad recipes to escape the excesses of the holidays

  • At the time of copious meals and endless after-hours, we propose three fresh salads to counteract so much fat

Christmas it is a time of excess, of one copious meal after another, of drinking and toasting in endless after-dinner meals. For this reason, more than one of them has a long time in which we all eat much more than we used to in our day to day. This is even more pronounced at dinners, which although it is usually recommended that they be light, on Christmas Eve and New Year’s Eve they are filled with patés, fried foods and meat rich in fat.

So sometimes it’s okay to serve some lighter proposals to counteract lamb stews, croquettes or sugar-laden desserts. More than one will appreciate it to reach full performance at the time of the roscón de Reyes.

Here they go four salad ideas perfect for Christmas tables:

Shrimp Salad


  • A packet of lettuce mix

  • 400 grams of cooked prawns

  • Eight crab sticks

  • Two salad tomatoes

  • A ripe avocado

  • Two eggs


  1. Cook the eggs so that the yolks are completely set. Then let it cool down.

  2. Julienne the lettuce, wash and drain completely so that no water remains. Dress with oil, vinegar and salt.

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

  4. Cut all the prawns except a couple that will be used to decorate.

  5. Mix all the ingredients, except the lettuce, and add oil and salt.

  6. To plate, place a bed of lettuce and the rest of the ingredients on top.

Burrata salad


  • A great burrata

  • 300 grams of cherry tomatoes

  • Two tablespoons of pine nuts

  • A bag of lettuce mix

  • Basil

  • Oil, salt and pepper


  1. To confit the cherry tomatoes, place them in a saucepan with plenty of oil and leave at medium heat for an hour. Reserve and let cool.

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

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

  4. Garnish with the pine nuts and basil leaves.

  5. Season with oil, salt and pepper.

Pickled partridge salad


  • Pickled 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


  1. To prepare the vinaigrette that will serve as a dressing, mix the mustard, honey, salt and sugar. Add oil and vinegar, stir and reserve.

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

  3. Chop the partridge.

  4. Shelling the pomegranate.

  5. Julienne the lettuce.

  6. In a salad bowl, add the lettuce and mix with a little of the dressing.

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

Brocoli salad


  • 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 vinager

  • Salt and pepper

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  1. Microwave the bacon with the slices spread out and cut into strips on a flat plate. Reserve.

  2. Steam the broccoli for four minutes to make it al dente.

  3. Toast the seed mixture in a skillet.

  4. Mix the broccoli with the seeds, the raisins and the crispy onion.

  5. Prepare a vinaigrette with the honey, vinegar, salt and pepper.

  6. Add the vinaigrette to the broccoli mix.

  7. Serve on a tray and place the bacon strips on top.


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