Recipe Review: Quick Fix Salads – Rating: 5/5

By Kiara Bean, Correspondent

In this week’s recipe review, I will be really generous and share three recipes with you. I’m a huge fan of salads, so for this issue, I gathered some of my favorites. I am only going to mention my top three options, but there are so many different combinations out there that you can mix and match based on your taste. 

Recipe 1: 

For this recipe, I use finely diced red onion, frozen corn, finely diced green pepper, canned tuna, and mayonnaise. (You can adjust the amount of each ingredient based on how much salad you want to make and what ingredients you prefer. This applies to all the recipes.) While 1 cup of corn is thawing, I finely dice 1/4 cup red onion and 1/2 cup green pepper. Once the vegetables are diced and corn thawed, mix it together with 1 can of tuna (drain it first!) and about 1 tablespoon of mayonnaise in a bowl. If you’re watching your figure, you can put less mayonnaise; if you like wet salads, add more mayonnaise. (Again, applies to all the recipes.) Salt to taste.

Recipe 2:

In this recipe, I’m using tomato, hard boiled eggs, frozen corn, frozen peas, yellow and orange peppers, avocado, cucumber, pickle, and mayonnaise. First, I hard-boil two eggs. I cook my eggs for about 12 minutes from the time they start to boil. While my eggs are cooking, I cut up 1 mid-sized tomato, 1/4 cup orange pepper, and 1/4 cup yellow pepper. I also thaw 1 cup of mixed corn and peas. Then, I cut a pickle about as big as my pinkie into half-moons about the size of my thumbnail. I cut about 2 inches of an unpeeled cucumber (wash it well!) the same way. Cut 1 avocado into little cubes about 1cm by 1cm. After the eggs are boiled and peeled, cut them into random little pieces. Mix all the ingredients in a bowl with about 1 tablespoon of mayonnaise. Salt to taste. 

Recipe 3: 

For my last recipe, I use pickle, canned pickled beets, tomato, hard-boiled eggs, daikon radish, frozen corn, oil (any oil works), and white vinegar. Make two hard-boiled eggs. As we know from the second recipe, I cook my eggs for about 12 minutes from the time they start to boil. Thaw about 1 cup of corn. While the eggs are cooking and the corn thawing, cut 1 mid-sized tomato, 1 pinkie-sized pickle, about 7-8 slices of pickled beets from the can, and about 1in of a daikon radish (make sure you peel it!) into as big of slices as you want. I usually cut mine into pieces the size of my thumbnail. When the eggs are boiled and peeled, cut them into random small pieces. Combine all the ingredients in a bowl with 1 tablespoon of white vinegar and 1 tablespoon of oil. (You can adjust the amount of vinegar and oil as needed.) Salt to taste. I also add 1 tablespoon of the juice from the beets, but it’s not necessary. 

These are some suggestions for quick-fix salads which you can eat as an appetizer, side dish, or main meal (adjust the amount of ingredients as necessary). I really enjoy eating these salads with pita bread, sliced bread, or plain bagels. I must rate these salads 5/5 because I love my vegetables, and no matter what combination I make, I always enjoy them. You can try my salads, or be creative and make your own. Eat well, and enjoy your vegetables!