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
Leek and tuna loaf
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
October 3rd 2010209 K4.4 1 hour 20 min.
Fisherman's Ragout
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
December 30th 2019120 K4.1 2 hours 20 min.
Tagliatelle with cockles
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce.
June 24th 2018160 K 14.7 2 hours 20 min.
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking. Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
February 5th 2017169 K4.5 1 hour 5 min.
Mussels with arroz negro
Mussels with arroz negro
The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking. This gives the rice not only its curious dark colour, but delicious marine flavours. In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect combination.
January 30th 201959 K 1 hour 10 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)

*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