Easter Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Raw Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 1 large head of lettuce, shredded
  • 1 large cucumber
  • 1 large tomato
  • 1 large carrot
  • 1 large onion
  • 1 bunch celery
  • 1 bunch spring onions
  • 1 small beetroot
  • 1 small leafy green cabbage
  • 1 lemon - juice extracted
  • 1 cup - mayonnaise
  • salt, pepper (freshly ground) to taste
  • ground sugar to taste

How to Make Easter Salad

  • Steam beetroot in pressure cooker, allow one whistle.
  • Peel and slice into thin rounds.
  • Chop separately the cabbage, celery and spring onions.
  • Retain 6-7 salad leaves whole.
  • Place the chopped vegetables in separate bowls of chilled water and chill for half an hour in the fridge till crisp.
  • Grate cucumber and carrot separately with a large grater. Store similarly as above.
  • Chop onion and tomatoes finely, separately.
  • Rinse a glass bowl with cold water. Spread the shredded lettuce leaves.
  • Stick the beetroot slices around the inner wall of the bowl.
  • Spread the tomatoes on the lettuce leaves.
  • Sprinkle with salt and pepper.
  • Drain spring onions, remove excess moisture by dabbing lightly with kitchen towels.
  • Spread over tomatoes. Sprinkle salt and pepper.
  • Repeat other layers similarly for each vegetable in following order: cabbage, celery, onion and carrot.
  • Pour mayonnaise over it.
  • Sprinkle lemon juice, garnish with celery leaves.
  • Chill before serving.