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Spicy veggie salad recipe

Spicy veggie salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

This is a colourful, spicy Mexican-style salad with loads of vegetables. You can use lime juice instead of lemon if you prefer.

29 people made this

IngredientsServes: 6

  • 2 large tomatoes, seeded and chopped
  • 1 small courgette, diced
  • 175g (6 oz) frozen sweetcorn
  • 1/2 bunch spring onions, chopped
  • 1 avocado - peeled, stone removed and diced
  • 5 tablespoons spicy sauce or salsa
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin

MethodPrep:15min ›Ready in:15min

  1. In a large bowl, combine the vegetables.
  2. Whisk together the salsa, oil, lemon juice, garlic salt and cumin. Toss gently with the vegetables. Chill for 3 to 4 hours; toss before serving.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (25)

by SilvrGhost

Something else.I very loosely followed this recipe and it turned out great! Sauteed the courgette and onionswith salt and pepper. Added cooked chicken and served in warm tortillas for lunch. Scrumptous! Loved the dressing.-24 Jul 2008

by Natalie Ercolini

loved it! made some for friends and ate in w/ crisps and thought it was GREAT!!!-24 Jul 2008

by FlossieL

I used 2 medium courgettes. It didn't go well at our party last weekend. I agree with the other review that it is more like a relish than a salad.-24 Jul 2008

Veggie spiral pie with spiced tomato sauce & chopped salad

Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar. Add the oil to the pan, then tip in the onions and cook slowly until golden and caramelised – this will take 15-20 mins. Meanwhile, bring 2 pans of water to the boil. Add the lentils to 1 pan and cook for 20 mins. Put the rice and a pinch of salt in the other pan and cook for 5 mins (it should still have a little bite). Drain both pans, and leave the lentils and rice to steam-dry.

Boil the kettle. Stir the garlic into the onions and cook for 1-2 mins over a low heat. Grind the whole spices in the pestle and mortar to a fine powder and add these to the onion mixture. Grate half of the nutmeg and add to the onions with the turmeric and allspice.

Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible. Finely chop the spinach and add to the onions with the herbs, lemon zest and juice and the rice, lentils and plenty of seasoning. Leave to cool before stirring through the feta.

To assemble the pie, you’ll need plenty of space on your work surface – about 1 metre. Unwrap the filo and cover with a damp tea towel. Have your bowls of melted butter and beaten egg to hand, as well as a pastry brush for each. Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface, and butter each piece generously, overlapping each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (save the last one to cover any cracks later on.)

Spoon the rice filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself – if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.

When you’re ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp. Meanwhile, tip the ingredients for the tomato sauce into a pan, season and bubble for 30 mins until rich and thick.

For the salad, halve the cucumber through the centre, then cut in half lengthways and chop into small cubes. Put in a bowl, add the remaining ingredients and season well. Set aside until ready to serve.

Leave the pie to cool for 20 mins before serving with the sauce, salad and a large bowl of yogurt.

To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker. Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.

After 2 whistles, turn off the heat and allow the pressure to release naturally.

Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.

Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine.

Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder, tabasco sauce and coriander leaves. Mix the Mexican Salsa well to combine.

Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips.

Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe - top it with salsa, sour cream, rajma & cheese and serve for parties. Kids also will love this simply delicious salsa when added to the Loaded Nachos.

If you don’t have any fresh limes, substitute a squeeze of lemon juice instead. It can work in a pinch! You can also buy lime juice and store it in the fridge. Santa Cruz makes a great lime juice that tastes just like fresh squeezed lime juice!

This recipe calls for feta cheese because that’s usually easier to find. But if you have cotija cheese, feel free to use that for a more authentic flavor! You can also use queso fresco.

You can use fresh, frozen, or canned corn. Look for sweet corn, if you can find it. Do not use creamed corn.

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Recipe Summary

  • 2 slices whole wheat bread
  • 1 slice Cheddar cheese
  • 1 slice sweet onion
  • ½ tomato, sliced
  • 2 slices green bell pepper
  • 1 slice avocado
  • ½ cup fresh baby spinach leaves, large stems removed
  • salt and pepper to taste
  • 1 teaspoon extra-virgin olive oil, or to taste
  • 1 teaspoon white vinegar, or to taste
  • 4 slices dill pickle
  • 1 tablespoon sliced black olives
  • 2 tablespoons canned jalapeno pepper slices

Top one slice of whole wheat bread with Cheddar cheese, onion, tomato, bell pepper, avocado, and spinach. Season with salt and pepper, and sprinkle with olive oil and vinegar. Top with dill pickle slices, olives, jalapeno pepper, and the second slice of bread.

Recipe Summary

  • ½ cup canola oil
  • ⅓ cup tarragon vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon dry mustard
  • 2 cloves garlic, minced
  • 1 (8 ounce) can artichoke hearts, drained and quartered
  • 5 cups romaine lettuce - rinsed, dried, and chopped
  • 1 red bell pepper, cut into strips
  • 1 carrot, grated
  • 1 red onion, thinly sliced
  • ¼ cup black olives
  • ¼ cup pitted green olives
  • ½ cucumber, sliced
  • 2 tablespoons grated Romano cheese
  • ground black pepper to taste

In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.

In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce--it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.

This juicy salad is the perfect snack in the height of summer when tomatoes and peaches are at their best.


  • 8 ounces fresh Chinese noodles (see note)
  • For the Dressing:
  • 1/2 cup chunky peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste
  • 2 tablespoons juice from 2 limes (or rice wine vinegar)
  • 1 tablespoon toasted sesame seed oil
  • 1 clove garlic, grated on a microplane grater
  • 1 tablespoon sugar or honey
  • 3 tablespoons warm water
  • To Assemble:
  • 2 large red, orange, or yellow bell peppers, sliced into thin strips
  • 1 large cucumber, seeded and sliced into fine julienne or small half moons
  • 1 cup mung bean sprouts
  • 1 cup loosely packed fresh basil, mint, or cilantro leaves
  • 8 scallions, finely sliced at a severe bias to create long, thin strips
  • 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
  • 1 to 2 red thai bird chilis, finely minced (optonal)
  • 1/2 cup roughly crushed roasted peanuts

Pad Thai Veggie Salad with Spicy Peanut Sauce

Sometimes in life you just need a good salad. And this Pad Thai Veggie Salad with Spicy Peanut Sauce always hits the spot for me.

Did I mention the spicy peanut sauce? I could eat this sauce with a spoon! But I guess I feel a little bit better about eating it when there are a ton of veggies to go with it.

One thing about this salad is that while it’s super simple it does calls for a lot of ingredients and a lot of chopping. But please don’t let that deter you. Many of the ingredients you will probably already have on hand (i.e. olive oil, soy sauce, garlic) and I swear to you it is worth the chopping time.

This also makes a HUGE amount! I honestly don’t have a bowl big enough to hold all of the chopped veggies so I have to layer them into individual bowls or tupperware. Which makes this is a great make ahead lunch that will last all week.

Another variation I have tried with this recipe is swapping the traditional pad thai for Nooodles. No, that isn’t a misspelling. Nooodles are zero calorie “noodles” made from water, yam flour and lime. Now if that doesn’t sound like a scrumptious noodle replacement, I don’t know what does. Haha.

I know they sound gross, but I actually really like them. They come packed in water and smell kinda funky when you first open them. You just need to rinse them in cold water and voila…the smell goes away and they are ready to use. To me they really don’t have much of a flavor, which is perfect for a recipe like this where you want your noodles to absorb the flavors of the dressing. I have found them at Whole Foods or you can get them on Amazon.

If the Nooodles sound too adventurous for you, just stick with the pad thai – I wouldn’t blame you.


  • 2 tbsp olive oil
  • 4 large eggs
  • 8 cups mixed leaf salad
  • 4 jalapeño peppers seeded and sliced
  • 1 ¼ cup cherry tomatoes quartered
  • 2 cups canned chickpeas drained
  • 6 sun-dried tomatoes sliced
  • 4 green onions sliced
  • 2 large ripe avocado halved, pitted and sliced
  • 1 small bunch mint leaves only
  • 4 tbsp pumpkin seeds pepitas
  • 1 tsp red pepper flakes
  • kosher salt
  • freshly ground black pepper


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