Cubed salad


Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.
107 K 4.3/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: August 4th 2014
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Cubed salad : Stage 1
Prepare 150 g cucumber, dice small and sprinkle with fine salt.

Set aside.

Stage 2 - ⌛ 10 min.
Cubed salad : Stage 2
Prepare 150 g courgette, dice small and trickle half the 1 tablespoon olive oil and 1 tablespoon lemon juice over. Sprinkle with a little fine salt, mix and set aside.

Stage 3 - ⌛ 10 min.
Cubed salad : Stage 3
Peel 100 g raw beetroot, dice small and trickle 1 tablespoon olive oil and 1 tablespoon lemon juice. Sprinkle with a little fine salt, mix and set aside.

Stage 4 - ⌛ 5 min.
Cubed salad : Stage 4
Dice 80 g smoked salmon and set aside.

Stage 5 - ⌛ 5 min.
Cubed salad : Stage 5
Dice 100 g Comté cheese and set aside.

Stage 6 - ⌛ 3 min.
Cubed salad : Stage 6
Put into a large salad bowl the salmon, Comté and cucumber (drained).

Stage 7 - ⌛ 3 min.
Cubed salad : Stage 7
Add the beetroot and courgettes (drained).

Stage 8 - ⌛ 3 min.
Cubed salad : Stage 8
Add the chopped herbs, then 6 tablespoons french dressing (vinaigrette) and mix well.

Your cubed salad is ready.
Remarks
As with any salad, the proportions are only approximate, so you can vary them as you choose.

If you do not have Comté cheese, use something similar ((Gruyère, Cheddar, ...).
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %20 RDI=2 %160 RDI=20 %1,780 RDI=90 %7,470 RDI: 90 %
Per 100 g8 RDI=3 %2 RDI=0 %20 RDI=3 %240 RDI=10 %1,020 RDI: 10 %
Per person10 RDI=4 %2 RDI=0 %30 RDI=4 %300 RDI=20 %1,240 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, milk, Sulfites, mustard
How much will it cost?
  • For 6 people : 5.85 €
  • Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fresh mint ice-cream
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011548 K4.6 1 hour 35 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017437 K3.5 15 min.
Chinese style chicken
Chinese style chicken
Only "chinese style", not a true chinese recipe.
February 28th 2012320 K4 1 hour 40 min.
Deep leek and potato quiche
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
April 17th 202286 K 1 hour 40 min.
Angevin plum pâté
Angevin plum pâté
The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
July 31th 202238 K 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page