Salad "emerald scattering" with kiwi. Emerald salad with kiwi Emerald salad with kiwi

Beautiful and tasty salad - Emerald, several cooking options in a selection of recipes!

An unusually simple and tasty salad with ham, mushrooms and cheese, which, thanks to decoration, turns from an ordinary cucumber into a precious stone - an emerald. This salad will please not only the stomach, but also the eye.

• Ham – 150 g
• Parmesan cheese - 100 g
• Mushrooms (white or champignons) - 150 g
• Chicken eggs - 3 pcs.
• Onion - 1 pc.
• Vegetable oil - 2 tbsp.
• Mayonnaise - 50 g
• Salt - to taste
• Cucumber (for decoration) - 250 g (2 pcs.)

Prepare all the ingredients for making a salad with ham, cheese and mushrooms. The eggs must first be hard-boiled, this takes 7-8 minutes, and cooled.

How to prepare “Emerald” salad with ham, mushrooms and cheese: peel the eggs and cut into small cubes.

Also cut the ham into cubes and place in a deep bowl with the eggs. Take a bowl so that it is convenient to mix all the ingredients.

Grate the Parmesan on a coarse grater and add to the ham and eggs. You can also use another cheese, for example, Russian.

Fry the mushrooms (I used champignons) together with finely chopped onions in heated vegetable oil until tender and cool. If you use porcini mushrooms, be sure to boil them before frying.

Add the cooled mushrooms and onions to the bowl with the rest of the salad ingredients.

Add mayonnaise as desired (I used 3 tablespoons for this amount of salad ingredients). You can replace the sauce with less high-calorie sour cream.

Place the salad in a transparent bowl or in a heap on a flat dish.

Cut washed fresh cucumbers lengthwise into thin slices.

Place the cucumber slices diagonally, starting from the top, clockwise. Gently press the cucumbers into the salad, decorating the surface from the center to the edges. Serve the “Emerald” salad with ham, mushrooms and cheese as an appetizer for your holiday or daily table.

Recipe 2: Emerald salad with kiwi (step-by-step photos)

A very interesting set of products that combine harmoniously and give a special, refined taste. Boiled chicken and eggs give the salad tenderness and richness, hard cheese imbues it with a nutty flavor, green onions add a touch of spiciness, fresh tomato adds a characteristic tomato aroma, and ripe kiwi adds piquancy.

The presentation can be anything, it all depends on your mood. If you want, lay it out in layers on a flat dish, or if you want, mix all the ingredients with mayonnaise and put it in a large salad bowl.

To prepare the salad we will need chicken meat; it is best to take the sirloin, it will cook quickly and will be more tender than the ham. But if you take turkey meat, the salad will be even better. Since turkey meat is significantly superior in taste to chicken. Sometimes housewives use veal or beef tongue as the meat base for this salad. In this case, the cheese should be taken with a milky flavor, without spices, so that it does not interrupt the subtle aroma of sweet veal.

• chicken or turkey fillet - 150 g,
• hard Dutch cheese - 120 g,
• ripe tomato - 1 pc.,
• green onions - 1 bunch,
• chicken eggs - 2 pcs.,
• ripe kiwi fruits - 3 pcs.,
• salt,
• mayonnaise for salad dressing.

Prepare the meat fillet by boiling the prepared piece of meat in salted water. Cut the boiled meat into small cubes and place on the bottom of a flat plate or dish. Place mayonnaise on top of the meat and cover the first layer.

Wash the green onions, dry them and chop them very finely. Grind the hard cheese using a food processor grater or finely cut into strips. Boil hard-boiled chicken eggs for 7 minutes, cool them and grate them.

Place half a portion of green onions and grated cheese on the meat layer and coat with mayonnaise again.

Now cut the washed tomato into small cubes and place it in the next layer in the salad, add salt and spread mayonnaise again.

Then lay out the remaining green onion and chopped eggs, and apply a layer of mayonnaise on top.

In order for the “Emerald” salad to have an appetizing appearance, peel the kiwi fruits, cut them into small cubes and place them in the form of a circle in the middle of the salad, in the form of an island. Make a cheese rim from the remaining grated cheese and put the salad in the refrigerator to soak for 1 hour. Bon appetit!

Recipe 3, step by step: Emerald scattering salad

If you are planning to gather guests and friends at your home in the near future, then pay attention to today’s recipe with a step-by-step photo of the salad. It is called “Emerald Scattering”, and the appearance and taste of the salad is very interesting, so your table will instantly be transformed and will be festive. Kiwi has recently begun to be used not only as sliced ​​fruit, but also in salads. In salads, it is very similar to pickled cucumbers, only the taste is more intense, even somehow special. If you decide to cook something unusual and new, the “Emerald Scattering” salad is ideal for you. This salad is prepared in layers, I think many can handle it.

• 300 grams of boiled chicken,
• 1 kiwi,
• 70 grams of hard cheese,
• 1 chicken egg,
• 1 small onion
• 1 tomato
• mayonnaise to taste,
• salt to taste.

For the salad, boil the chicken and eggs in advance; we need them chilled. Then we peel the chicken eggs and cut them into small cubes with a knife. Crushed eggs will be one of the layers of the salad.

We also chop the boiled chicken meat and cut it into small cubes.

We place the following layers on a dish: chicken, slightly salted, then scalded diced onions, pour mayonnaise over them.

Top with three hard cheeses, it will lie tightly on the chicken layer. Water a little and soak in mayonnaise.

Next will be cubes of tomato (I chopped it in advance) and eggs. Soak with a small layer of mayonnaise.

Now it’s the kiwi’s turn: we clean it and cut it into thin half rings.

Spread the kiwi in an even layer on the salad and finish preparing the dish. Place in the refrigerator for 15 minutes, and then serve immediately so that the juicy ingredients do not drain, namely tomatoes and kiwi, they can give juice.

So our “Emerald Scattering” salad is ready.

Recipe 4: Emerald bracelet salad (step by step)

Beautiful and tasty chicken salad. It’s a completely ordinary set of ingredients, but it also has its own twist - kiwi. Well suited for both a family dinner and a holiday table.

• 1 chicken breast (weighing approximately 500 grams),
• 2-3 cucumbers (about 300 grams),
• 15 olives,
• 50 grams of walnuts,
• 150 grams of cheese,
• mayonnaise,
• 2 kiwis.

Boil the chicken breast in salted water until cooked. Then remove from the broth, cool, remove the bones and cut into cubes.

Wash the cucumbers, peel them and cut them into cubes.

We cut the olives into thin rings. Grate the cheese on a coarse grater.

Wash the walnuts, dry them with napkins, set aside a few large pieces, and chop the rest. You can grind the nuts with a knife (chop), you can use a blender, or you can roll them with a rolling pin after putting them in a tight bag.

We clean the kiwi and cut it into rings.

Let's start assembling the salad. Place a glass in the center of the plate or dish. Place layers around it.

Place the chicken in the first layer and coat it with mayonnaise. Place cucumbers in the second layer and brush with mayonnaise. Then we lay out the olives and put the cheese on them. We cover the salad with mayonnaise, sprinkle with grated nuts and decorate with kiwi, or vice versa, put the kiwi first and then the nuts. Don't forget to take out the glass.

We put the salad in the refrigerator for a short time, let it cool a little and brew.

Recipe 5: Emerald salad with chicken (with photo)

“Emerald” salad is prepared with chicken, cheese, egg, kiwi and mayonnaise. There is nothing complicated in preparing it; in any case, our detailed recipe with step-by-step photos will help you. As a result, you will have a spectacular, very appetizing, tasty and satisfying dish.

• 0.5 small onion;
• 1 tsp Sahara;
• 1 tsp salt;
• 1 tsp vinegar;
• 0.5 tbsp. boiling water;
• 1 hard-boiled egg;
• mayonnaise;
• 1 small tomato;
• 50 grams of hard cheese;
• 100 grams of boiled chicken fillet;
• 0.5 kiwi.

First, pickle the onion. To do this, dissolve salt and sugar in boiling water and add vinegar. And put the onion cut into half rings into this marinade. Leave it like this until it cools, for 20-30 minutes.

The layers in the salad will be as follows - chicken fillet, pickled onions, cheese, tomato, egg, kiwi. I will be preparing the salad in portions, so I use a mold to give the salad a more appetizing look. At the end, before placing the last layer, I will turn the mold over onto a plate, so I will place the layers in the mold in the reverse order: egg, tomato, cheese, onion, chicken fillet. The kiwi salad is decorated at the very end. Cover the mold with cling film and grease the bottom with mayonnaise.

Place a layer of boiled egg cut into small cubes. Lubricate it with a small amount of mayonnaise.

We also cut the tomato into cubes. Place a layer of tomato in the mold. We don’t cover it with mayonnaise.

Cover it with mayonnaise.

Next comes the pickled onions.

And chicken fillet, cut into cubes.

We also grease the fillet with mayonnaise.

Carefully turn the mold over onto a plate, remove the mold, and remove the cling film.

Peel the kiwi and cut into small cubes. Place on top of the salad. That's it, ready!

Recipe 6: Warm Emerald Potato Salad

• Potatoes (new) - 8 pcs.
• Olives - 10 pcs.
• Green olives - 10 pcs
• Green onion - 1 bunch.
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Garlic - 1 tooth.
• Vinegar (white wine) - 1 tsp.
• Mustard - 1 tbsp. l.
• Vegetable oil (maybe more during cooking) - 2 tbsp. l.
• Salt (or to taste) - 1 pinch.

Peel the potatoes, or scrape them, or not peel them at all, but rinse them thoroughly, they are still young. And cook, as we all cook potatoes, until tender in salted water.

While the potatoes are cooking, prepare the sauce. Trim off the white part of the green onions and set aside. Chop garlic, parsley, dill, green onions. In a blender, mix the herbs with garlic, mustard, vinegar and a little liquid from the olives, gradually add vegetable oil until you get a sauce that is thick enough to resemble sour cream.

When the potatoes are cooked, drain the water, dry the potatoes, cool slightly, place in a serving dish, season with the resulting sauce, sprinkle with the white part of the green onions, and stir.

Add olives and olives, cut or whole, salt to taste (if needed). Serve warm.

Bon appetit!

Recipe 7: Emerald salad with ham and cheese

And if your salad stash is not yet full, and you are just starting your culinary journey, here is a simple, tasty and beautiful salad for you. Let's prepare emerald salad today. Let's take ham and mushrooms, eggs and cheese as a basis - this combination of ingredients always turns out surprisingly tasty and successful. For beauty, we decorate the salad with fresh cucumbers to match the name. There are many variations on the theme of this recipe on the Internet - the two most common are our proposed version and emerald salad with kiwi. Regarding the second option, it also has a place, don’t let the kiwi scare you, but we’ll prepare it next time. And today’s version is more familiar to everyone - tasty, simple and beautiful.

• Ham 230 g
• Champignons 180 g
• Onion 80 g
• Vegetable oil 20 ml
• Mayonnaise 80 g
• Cucumbers 2 pcs
• Hard cheese 80 g
• Chicken egg 2 pcs
• Salt to taste

Take a flat plate to form the emerald salad. Cut the ham or meat into the first layer. Cut into medium-sized cubes. You can take smoked meat, or you can take boiled turkey or chicken - in general, whatever you have in your bins. Subsequently layer each layer with mayonnaise, add salt and pepper to taste.

Wash the champignons and peel the caps, cut the mushrooms into small pieces. Chop the onion into cubes. Brown the mushrooms and onions in a frying pan. For a richer mushroom taste, you can add a pinch of ground dry mushrooms, or, for example, natural mushroom seasoning. Cool the browned mushrooms and onions and place in the next layer.

Boil the eggs for eight minutes, then let cool and peel. Grate the eggs on the finest grater.

Cover the salad with grated eggs, pressing the layer a little with your hands to give the salad its shape.

Evenly distribute small shavings of hard cheese on top. Cut fresh cucumbers into thin rings.

Garnish the salad with cucumber slices and let soak for a couple of hours. The emerald salad is ready, bon appetit!

Recipe 8: Emerald scattering salad with tomatoes

A very tasty salad with kiwi, which is suitable for a festive table. You can decorate it in different ways, but on the eve of the New Year holidays you can make Christmas trees.

• chicken fillet 150 g
• boiled eggs 2 pcs
• fresh tomato 2 pcs
• red onion 1 piece
• fresh dill 0.5 bunch.
• kiwi 4 pcs
• hard cheese 60 g
• mayonnaise to taste
• salt, pepper to taste

Cut the chicken fillet into cubes. Place the fillet on the bottom of the bowls and apply a mesh of mayonnaise.

Chop the purple onion into cubes and grate the hard cheese. Place half the onion and then half the cheese on the chicken. Apply the mayonnaise mesh again.

Finely chop the dill and cut the tomatoes into cubes. Place dill along the edge of the bowls and tomatoes in the center. Add a little salt and pepper.

Salads with added kiwi always look beautiful and original on the table. In addition, the sweet and sour taste of kiwi adds freshness and juiciness to salads. The “Emerald Placer” salad with kiwi and salmon has a very balanced composition; it is both tender and satisfying. This bright and beautiful salad will decorate a festive or New Year's table.

Taste Info Holiday salads / Fish salads

Ingredients

• lightly salted salmon 220 g;
• potatoes 210 g;
• sweet onion (red) to taste;
• boiled eggs 2-3 pcs.;
• sweet and sour apple 1 pc.;
• kiwi 1-2 pcs.;
• mayonnaise to taste;
• a pinch of ground pepper and salt.

How to prepare “Emerald scattering” salad with kiwi and salmon

To prepare this salad, you need to take lightly salted salmon. You can buy a ready-made piece of salted fish for this, or prepare it yourself. In this recipe, I offer a budget version of lightly salted salmon. The day before, purchase frozen pieces of salmon; they are usually sold in pieces in briquettes. Rinse the defrosted salmon and place it in a food container. Add a tablespoon of salt and a pinch of sugar, a sprig of dill to the fish (per 500 g). The very next day the salmon will be salted and can be used for salads and appetizers.


Peel the boiled potatoes in their jackets and cut them into small cubes; you can grate them.


Now decide how you will serve the salad. Alternatively, you can use portion feeding using a plastic ring. For this you will need any empty plastic bottle. The ingredients in the recipe are designed for two servings, so visually separate them and start assembling the salad. Place the potatoes in the ring as the first layer, add a pinch of pepper and salt. Next, press the potatoes into the ring with a fork or spoon.


Chop pieces of lightly salted salmon finely and add to the salad, coat each layer with mayonnaise. For piquancy, you can mix sour cream, mayonnaise and ketchup for the sauce. Between potatoes and salmon, you can add grated apple sprinkled with lemon juice.


Add chopped sweet red onion to salmon. If you use regular onions, then first marinate them in vinegar.

Cut the fleshy tomato into cubes and place into rings. If you have juicy tomatoes, then it is better to cut out the seed part so that the salad does not drip.


Carefully add the finely grated eggs to the salad, compact the layers with a fork, and grease with mayonnaise.


Now all that remains is to cut the peeled kiwi into cubes and arrange it in the final layer of salad.


The emerald salad is ready, you can carefully remove the rings. Garnish the salad with a sprig of dill, wipe the edges of the plate if necessary.

Teaser network

Try preparing the “Emerald Scattering” salad with kiwi and chicken for your next family celebration. It is very filling due to meat, cheese and eggs, and fresh tomatoes and kiwi give it piquancy and freshness. Guests will be pleasantly surprised and satisfied.

In this salad, boiled chicken can be replaced with smoked chicken, the taste of the dish will change a little and become even more original.

Ingredients

• kiwi – 2 pcs.;
• chicken meat – 350-400 g;
• fresh tomatoes – 2 pcs.;
• onion – 1 pc.;
• chicken eggs – 4 pcs.;
• hard cheese – 100-120 g;
• mayonnaise – 5-6 tbsp. l.;
• ground black pepper and salt - to your taste.

Preparation

Calories: Not specified
Cooking time: Not specified

The "Emerald Scatter" salad turns out simply delicious. A step-by-step recipe with photos suggests preparing it with kiwi. The addition of fruit gives the dish a refreshing taste with a pleasant sweet and sour note. This exotic fruit goes well with boiled and smoked chicken, meat, hard cheeses, apples, and carrots. Kiwi is added to puff and multi-component salads as one of the ingredients or used for decoration. Despite the unusual combination, salads with kiwi always turn out tasty, juicy, and bright.
In the layered salad “Emerald Scattering”, pieces of kiwi are not mixed with other products, but are laid out in a heap on top. The salad looks very impressive, especially if you serve it in portions in transparent glasses or bowls so that the multi-colored layers can be seen.

Ingredients:

- boiled, baked or smoked chicken fillet – 300 g;
- hard-boiled eggs – 2 pcs;
- tomatoes or sweet peppers – 1-2 pcs;
- hard cheese – 100 g;
- green onions (feather) – a small bunch;
- mayonnaise - to taste;
- kiwi – 1 pc.

Step-by-step recipe with photos:

The recipe uses boiled chicken meat. You can bake the breast in foil, fry it in oil, or buy smoked chicken - any preparation option is suitable for the salad. Cut the chicken fillet into small pieces.

Cut tomatoes or bell peppers into four slices. Remove the seeds (from the tomatoes along with the juice), cut the pulp into cubes. Chop a bunch of green onions into rings. It is better to cut off the white part so that the salad does not turn out to be too spicy.

Boil the eggs hard-boiled, checking for 8-10 minutes from the beginning of the water boiling. Cool under running cold water. Peel and grate the white and yolk on a fine grater. Three pieces of cheese on a fine grater.

For portioned serving, we will prepare transparent glasses, bowls, and salad bowls. Or take a large salad bowl. Place the chicken fillet in the first layer and brush with mayonnaise.

Grease the cheese layer with mayonnaise. Place slices of tomatoes or peppers. Mayonnaise on top.

Sprinkle the grated eggs over the vegetables. Lubricate with mayonnaise or first mix with one or two tablespoons of mayonnaise and then spread in an even layer.

The salad is ready, all that remains is to decorate it, make it colorful and bright. Peel the kiwi and cut into small cubes. Place in the center of the salad in a high mound. We make a rim of grated cheese around it. Decorate with pepper or tomato slices. Cool for 15-20 minutes before serving. Bon appetit!
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