Christmas Salad

Recipe by
Total Time:
15-30 minutes
Rated 3 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Course: Salad Recipe
Technique: Raw Recipe
Difficulty: Easy

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  • 1 bunch salad leaves
  • 1 cup - small cherry Tomatoes
  • 2 white radish grated
  • 1 Beetroot grated
  • 3-4 tiny sprigs of Mint (terminal leaves)
  • 1/2 cup - boiled noodles
  • 2 tbsp - Vinegar white
  • 2 Green chillies crushed or finely chopped
  • 1 cup - Carrot grated
  • 2 Potatoes boiled
  • 2 Onions finely chopped
  • 1/4 tsp - Garlic grated
  • salt, sugar, pepper to taste
  • 1 tbsp - coriander chopped
  • 1 tsp - Olive or other oil

How to Make Christmas Salad

  • Heat oil in a small saucepan.
  • Add chillies, garlic and pour onto noodles.
  • Add 1 tsp vinegar, chopped tomato, salt and pepper to taste.
  • Mix, keep aside.
  • Clean and separate salad leaves whole.
  • Wash and chop tomatoes in half, keep 8-10 whole for decoration.
  • Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste.
  • Keep each one separate. Keep aside for 10 minutes.
  • Slice potatoes into rounds, sprinkle salt, pepper.
  • Take a large serving plate, with sloping rim.
  • Arrange salad leaves along rim to form an edge.
  • Spread noodles on plate evenly, to hold leaves in place.
  • Sprinkle a line of radish, beetroot, carrot in a concentric manner.
  • Leave a large central space empty.
  • Arrange the potato slices to cover this space.
  • Spread small discs of chopped onion randomly over arranged vegetables.
  • Sprinkle chopped coriander all over.
  • Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc.
  • Chill well before serving.