Why Salad is More Than Just a Diet Food
Summer is here, and there’s no better time to enjoy fresh, vibrant salads with the perfect Salad Dressing.
If you’re not a fan of salads, today’s guide might just change your mind!
Salads aren’t just about dieting—they are a delicious way to combine multiple ingredients while keeping the cooking process simple. They retain nutrients, offer a refreshing taste, and can be incredibly satisfying. 
However, in my city, a high-quality salad often costs a fortune. While gathering ingredients is easy, the real challenge lies in finding the perfect Salad Dressing.
This year, I’ve upgraded my classic vinaigrette recipe and created a simple homemade egg yolk dressing. These two dressings can transform any salad into an extraordinary dish.
Scroll down to discover the secret to an irresistible salad!
The All-Purpose Vinaigrette
This vinaigrette is packed with flavor, balancing acidity, sweetness, and umami.
Ingredients:
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp black pepper
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- Juice of ¼ yellow lemon
- 1 tbsp minced onion
- 1 tbsp toasted sesame seeds
🔹 Feel free to swap apple cider vinegar for balsamic or white vinegar based on your taste preference.
Instructions:
1、Combine all ingredients in a jar.
2、Shake vigorously until fully blended.
3、Your perfect vinaigrette is ready to drizzle over any salad!
Creamy Homemade Egg Yolk Dressing
This rich, creamy dressing adds depth to any salad.
Ingredients:
- 3 fresh eggs
- Enough cold water to cover the eggs (2x their height)
- 1 tbsp salt
- 1 tbsp vinegar
- 3 tbsp mayonnaise
Instructions:
1、Place 3 fresh eggs in a pot and add cold water, covering them with twice their height in water. Add 1 tablespoon of salt and 1 tablespoon of vinegar. Bring to a boil and cook for 7 minutes. Remove the eggs and transfer them to an ice bath. Once cooled, use a spoon to mash the eggs, then mix in 3 tablespoons of salad dressing. Your egg yolk dressing is ready!
🔹 Adding salt speeds up protein coagulation, while vinegar softens the eggshells. The ice bath makes peeling easier!
Two Must-Try Salad Recipes
Roasted Vegetable Quinoa Salad
A warm and nourishing salad packed with fiber and plant-based protein.
Ingredients:
- 200g pumpkin, diced
- 3 shiitake mushrooms, chopped
- 3 okra, sliced
- 100g firm tofu, cubed
- 50g shimeji mushrooms, separated
- 50g quinoa
- Olive oil, sea salt, black pepper
Instructions:
1、Cut 200g of pumpkin into small cubes, 3 shiitake mushrooms into small pieces, 3 okra into slices, 100g of firm tofu into cubes, and tear apart 50g of shimeji mushrooms.
2、Arrange the pumpkin, shiitake mushrooms, okra, tofu, and shimeji mushrooms in a baking dish. Drizzle with a little olive oil, and sprinkle with sea salt and black pepper.
3、Take out the roasted salad bowl, add cooked quinoa, and drizzle with the all-purpose vinaigrette. Done!
Rainbow Shrimp & Avocado Salad
A colorful, protein-packed salad that’s as delicious as it looks!
Ingredients:
- 6 cherry tomatoes, halved
- ½ avocado, sliced
- 10 shrimp
- 100g broccoli
- 50g corn kernels
- 100g chicken breast
- 30g lettuce
- 20g endive
- 1 tbsp cooking wine
- ½ tsp salt
- 1 tsp black pepper
- Egg yolk dressing
Instructions:
1、Cut 6 cherry tomatoes in half and slice half an avocado. Boil 10 shrimp, 100g broccoli, and 50g corn kernels until cooked.
Tip: Place shrimp and broccoli in ice water after boiling to keep their vibrant color.
2、Take a 100g chicken breast and marinate it with 1 tbsp cooking wine, ½ tsp salt, and 1 tsp black pepper for 10 minutes. Pan-sear over medium heat until golden brown on both sides. Slice and set aside.
3、Arrange 30g lettuce and 20g endive on a plate. Layer with cherry tomatoes, corn, broccoli, sliced chicken, egg yolk dressing, avocado, and shrimp.
4、Sprinkle with a pinch of black pepper and drizzle with vinaigrette before serving. Enjoy!
