We present to you a recipe for a delicious diet salad. We will cook it with fish and without mayonnaise. This salad is perfect for a holiday table or family dinner. It turns out nourishing, aromatic and very tasty.

Required Products

• 1 can of tuna in its own juice
• 3 chicken eggs
• 2 carrots
• 0.5 kilograms of apples
• 1 onion
• salt pepper

Let's start cooking

1. We prepare the products. Peel the apple from the skin and seeds, and then grate it.
2. Open a can of tuna, drain the oil and mash it with a fork. Peel and chop the onion.
3. Peel the carrots and grate them on a fine grater.
4. Boil the egg hard. Then we clean, separate the whites from the yolks and grate.
5. We collect the salad. Place the apple as the first layer and place the tuna on top. We make the next layer of onion, and put a layer of protein on it. Then lay out fresh carrots and add grated yolks as the last layer.
6. Place the finished salad in the refrigerator and leave to steep for 2-3 hours. Then we take it out and serve it to the table.

Advice. If you still want to use dressing in your salad, then prepare homemade mayonnaise. The recipe for making it is on the website.

Mimosa has been one of the most popular salads since the Soviet era. But how high in calories is the dish, because it contains mayonnaise, cheese, and fatty canned food. And to top it all off, grated butter! What a blow to the body! People watching their weight often ask the question: “How many calories are in mimosa salad?” There are recipes thanks to which mimosa salad loses calories and the dish can be consumed even by those who are on a diet.

On our recipe website you can find other interesting mimosa recipes, such as, or.

The absence of cheese and the addition of light salad mayonnaise instead of the classic “Provencal” make the dish completely different. After eating, you don’t feel heaviness in your stomach, there’s no unpleasant feeling of overeating, but this doesn’t affect the taste of the salad in any way. The taste cannot be distinguished from the classic one.

You will need:

• 1 can of canned tuna;
• 3 eggs;
• 3 carrots;
• 70 gr. mayonnaise;
• 1 onion;
• 3 potatoes.

Method for preparing mimosa salad:

1. Root vegetables are washed with a dish brush.
2. Boil potatoes, eggs and carrots, then cool and peel.
3. Remove the skins from the onion and pour boiling water over it.
4. Drain the oil from the canned food and shred the fillet itself with a fork.
5. Grate the boiled vegetables and eggs separately. Moreover, the yolks should be separated from the whites in advance.
6. Cut the onion into cubes.
7. Place potatoes as the first layer in salad molds. To make the dish lighter and require less mayonnaise, you should mix the grated potatoes with the sauce while still in the bowl, and not grease them later.
8. Combine tuna with chopped onion and place in the next layer, apply mayonnaise in the form of a mesh.
9. Add the whites next. You should also draw a mayonnaise mesh on them.
10. Next, lay out the carrots and soak them in the sauce.
11. All that remains is to decorate the salad with grated yolk and place in the refrigerator for 30 minutes.

Mimosa salad without mayonnaise

An incredibly light salad made from boiled fish and absolutely no mayonnaise can hardly be distinguished from the original one. Harmful ingredients were completely excluded from the recipe. Even those who watch their figure can enjoy this dish.

What's included in a mimosa salad:

• 200 gr. pollock fillet;
• 1 carrot;
• 50 gr. cheese;
• 3 eggs;
• 2 potatoes;
• 5 tbsp. l. sour cream;
• 2 dill sprigs;
• 1/3 tsp. salt.

Cooking steps:

1. Boil the eggs. After cooking, to facilitate cleaning, the product must be filled with cold water.
2. Wash and boil the vegetables.
3. In a separate bowl, boil the fish in salted water.
4. Separate the finished pollock from the skin and seeds, then chop into pieces. This will be the first layer of Mimosa. Spread a little sour cream on top of the fish.
5. Carrots should be peeled and grated. Place the chopped root vegetable on pollock and also coat with sauce.
6. Grind the cheese and add it in the next layer.
7. Peel the eggs, separate them into whites and yolks, and then grate them into different plates.
8. Protein mixed with sour cream will be next in our salad.
9. Grate the potatoes and place on the whites.
10. Soak the dish in sour cream again and decorate with yolk and dill sprigs.

Tender mimosa salad with apple

Thanks to the absence of potatoes and the addition of a sour apple, the salad turns out surprisingly light and fresh. But at the same time, the taste is still incredibly similar to that “Mimosa”, which is so loved by everyone.

You will need:

• can of canned tuna;
• 3 eggs;
• 3 carrots;
• 70 gr. mayonnaise;
• 3 apples;
• 1 onion.

Delicious mimosa salad:

1. Wash the apple, peel it and grate it, then place it in the molds as the first layer.
2. Drain the liquid from the canned food and chop the tuna itself with a fork.
3. Scald the peeled onion with boiling water and cut into cubes.
4. Mix tuna with onion and place on top of apple. Cover this layer with a mayonnaise mesh.
5. Boil the eggs and carrots, peel, separate the whites and yolks.
6. Grate the egg whites, place in the next layer and cover with a mayonnaise mesh.
7. Grate the carrots - this will be the next layer.
8. Finally, decorate the salad with chopped egg yolk and put it in the refrigerator for half an hour.

Important! Since salads are dietary, you need to use light, salad mayonnaise with minimal fat content. Well, if you really want to do without it, you can lubricate the layers with olive oil. Another option for replacing mayonnaise is yogurt. With its help, you can also easily soak up a dish, and the light milky taste will only make the snack more fresh and unique.

Mimosa salad without eggs

Although eggs are a healthy product, for certain reasons not everyone can eat them. This variation of Mimosa is ideal for those for whom the product is contraindicated.

You will need:

• 50 gr. yellow hard cheese;
• 1 can of canned saury in oil;
• 2 potatoes;
• 1 onion;
• 40 gr. mayonnaise;
• 50 gr. processed cheese.

Mimosa salad sequence of layers:

1. Processed cheese must be pre-frozen in the freezer.
2. Wash the potatoes, boil them with their skins, then peel, cool and grate.
3. Remove the skins from the onion and cut into miniature cubes.
4. Remove the fish from the jar, separate from the bones and gently mash with a fork.
5. Grate the processed cheese and place it in the dish as the first layer, brush with mayonnaise and cover with chopped canned fish and onions.
6. Grease the salad with sauce again and add chopped potatoes with mayonnaise.
7. Sprinkle grated cheese on top of the dish.
8. To soak the layers, the salad is placed in the refrigerator for at least a couple of hours, but better for the whole night.

Tip: if you plan to use the salad as a dish for the holiday table, you can decorate the appetizer by placing it in portions on lettuce leaves..

Mimosa salad with mushrooms

It's no secret that a certain group of people has a problem such as individual intolerance to seafood, or worse, an allergy to them. Will they never be able to enjoy Mimosa? They can! After all, instead of fish, the salad will contain boiled mushrooms and chicken fillet.

You will need:

• 200 gr. chicken fillet;
• 100 gr. mushrooms;
• 2 potatoes;
• 3 eggs;
• 1 onion;
• 50 gr. cheese;
• 2 tbsp. l. sour cream;
• 4 tbsp. l. mayonnaise;
• 50 gr. processed cheese.

Cooking steps:

1. Remove membranes from chicken fillet, boil, cool and then finely chop.
2. Boil eggs and washed potatoes in different pans. Then cool, peel and grate (the whites must be chopped separately from the yolks).
3. Wash the mushrooms, cut into thin slices and boil.
4. Grate the cheese.
5. Remove the peel from the onion and chop it.
6. Prepare sauce from mayonnaise, sour cream and cheese. Combine the ingredients and melt in the microwave for a couple of minutes, then stir.
7. Place the potatoes in the first layer and brush with the resulting dressing.
8. Next add mushrooms, chicken and onions.
9. Now treat the salad with sauce again.
10. Then lay out the whites and cheese.
11. At the end, coat the dish with sauce again and sprinkle with yolks.
12. You can use any greens to decorate mimosa salad.

Tip: before you start laying out layers of salad, you should make sure that the temperature of all products matches each other. For this purpose, it is recommended to place the components in the refrigerator for about fifteen minutes.

Intolerance to certain foods, a desire to lose weight, or illnesses that do not allow you to eat anything - this is not a reason to refuse such an amazing dish as Mimosa salad. Moreover, there are recipes that allow you to remove the “harmful” product from the composition and not spoil the final result of the taste of the dish.

There are many recipes for this salad, I recommend trying my version. Mimosa salad is a very tasty and tender salad, I have been preparing it for a long time before, I made it with mayonnaise, but now I practically don’t use it. So I decided to try it with an alternative sour cream based sauce. It turned out tasty and tender, the taste of the salad did not change at all.

Preparatory stage:
1. Peel the boiled eggs, separate the yolks from the whites.

2. Peel the carrots, grate them on a fine grater and fry them in butter. As an option, you can simply boil the carrots, cool and grate them, then you don’t need to fry them.

3. Carefully remove the canned mackerel from the seeds, mash it with a fork, if it is a little dry, add sauce from the jar.

4. Chop the onions into small cubes, pour boiling water for 2-3 minutes (this will remove the bitterness of the onions), drain in a colander and rinse with cold water (this will make the onions crispy again)

5. Grate the cheese on a fine grater.

6. Mash the egg whites with a fork (you can also grate them on a coarse grater)

7. make a sauce based on sour cream: mix sour cream with any spices to your taste, in my case (turmeric, black pepper, grain mustard and salt), add 1 tsp. herb-flavored vinegar.

Stir and your sauce is ready to use.

Let's start preparing the salad.
1st layer - whites (air “cushion” of salad)

Spread with sauce (about 2 tsp)

2nd layer - fish (evenly spread over the surface of the first layer)
3rd layer - onions, then grease again with sauce (2 tsp)

4th layer - cheese

Place the carrots in the 5th layer and cover them with sauce (leftovers).

The 6th layer is airy and tender - yolk through a fine grater. Sprinkle the whole salad.

The salad is ready, but it must stand for a while so that all layers are saturated with the sauce. 4-5 hours is enough, but I usually prepare it the day before (it sits overnight in the refrigerator).
Very tender and very tasty.
This is how it looks when cut - all the layers are gently combined with each other

Bon appetit!

P.S.: cooking time does not take into account the resting time of the salad.

Cooking time: PT01H00M 1 h.

Anyone who watches their weight and leads a healthy lifestyle tries to eat less high-calorie foods: they do not help maintain their figure. Such people, for example, eat Mimosa salad with sour cream instead of mayonnaise, because this sauce contains a large number of calories - up to 630 kcal per 100 grams! Let's use a couple of recipes without using heavy mayonnaise sauces, replacing them with a more useful component, which has been undeservedly forgotten.

Mimosa with sardine, recipe without mayonnaise

Ingredients

• Sardine in oil - 1 can + -
• - 5 pieces. + -
• - 0.5 tsp + -
• — 150 g + -
• - For decoration + -
• - 5 tbsp. + -

How to make homemade low-calorie mimosa without mayonnaise

The salad with sour cream dressing turns out juicy and has an unusual taste. Knowing this, no one will ever have a question about how to replace mayonnaise in Mimosa salad.

• It is better to take 15% or 20% sour cream, sour, - homemade is not suitable, it is too fatty and thick, with a bland taste.
• If desired, replace the sardines with other canned fish.
• We use dill to decorate the finished Mimosa salad with sour cream.

Let's prepare a salad appetizer according to a step-by-step recipe

You can fold mimosa in layers, as in the classic recipe, but we suggest you make an unusual express version of dietary mimosa.

• Three cheeses on a medium grater and place in a salad bowl.
• Grind the canned sardine and juice with a fork, add to the cheese and mix.
• Peel the hard-boiled eggs and separate the whites and yolks. Three of them separately on a medium grater.
• Mix the fish and cheese mixture with grated whites.
• Combine mustard with sour cream and get a delicious sauce.
• Mix the sauce with the contents of the salad bowl, level the top and sprinkle with grated yolk.

Decorate mimosa without mayonnaise with dill sprigs and keep in a cold place for 2 hours. Serve the salad with mashed potatoes or another side dish, or as a separate dish.

Mimosa salad without mayonnaise, an unusual recipe with sour cream

Ingredients

• Large carrots – 1 pc.
• Chicken egg – 5 pcs.
• Medium onion – 1 pc.
• Butter – 50 g
• Hard cheese – 100 g
• Mackerel in oil – 1 can
• A little turmeric, salt and black pepper powder
• Mustard seeds – 1 tsp.
• Vinegar 6% - 1 tsp.
• Sour cream 15-20% - 7 tsp.

How to make a spicy Mimosa salad with sour cream at home

If you want to try Mimosa in an unusual version, add sour cream to it and flavor it with mustard, vinegar and turmeric. It will turn out tender and tasty - no worse than mayonnaise options.

Instead of regular vinegar for mimosa with sour cream, instead of mayonnaise, you can buy vinegar with herbs, instead of mackerel - any other canned fish.

Preparing products for layers

1. Peel hard-boiled eggs, separate the white and yolk. Grate the whites on a coarse grater, the yolks on a fine grater.
2. Remove the skin from the carrots, grate the fruit on a fine grater and fry a little with butter.
3. Mash the fish with a fork along with the juice, removing large bones.
4. Peel the onion and mode with a tiny cube. Pour boiling water over it for 3 minutes, then place in a colander and rinse with cold water. The onion will no longer be bitter, but will remain crispy.
5. Three hard cheese on a fine grater.

All that remains is to make sour cream sauce for greasing the layers, for which we mix sour cream with pepper, salt, turmeric and mustard seed (to taste) and vinegar (1 tsp). You should get a homogeneous mass.

Place food in a layered salad without mayonnaise

1. Place a layer of protein in a salad bowl and coat with 2 tsp. sour cream sauce.
2. Place a layer of fish, sprinkle with onions and coat with 2 tsp. sauce.
3. Add cheese shavings.
4. Add a carrot layer and brush with the remaining sauce.
5. Sprinkle the salad with the yolk mixture.

The Mimosa salad with sour cream is ready, all you have to do is keep it in the refrigerator for a few hours for thorough soaking. It’s better to make it late in the evening and leave it overnight so that it melts in your mouth and is even more delicious.

Bon appetit!

1. Before you start creating the salad, you need to boil or bake the carrots in the oven. I prefer to bake. For this I use a glass dish with a lid, into which I place the washed carrots and add about half a glass of cold water. Carrots are baked in an oven preheated to 180 degrees for 30-40 minutes, the time depends on their size.
2. You will also need to hard boil the eggs. Place them in a saucepan of cold water, place on the stove and bring to a boil over medium heat. After the water boils, cook the eggs for about 10 minutes. Then drain the boiling water and pour cold water over them, this will cool the eggs faster and make them easier to peel.
3. Now let's prepare all the ingredients for the salad. Wash the leaves of Pak Choi or Romaine lettuce and dry well with a paper towel.
4. Wash, dry and remove unnecessary branches from the parsley.
5. Wash and dry the apple well. Cut it into four pieces and cut out the core.
6. Peel boiled eggs from their shells and carefully separate the whites from the yolks.
7. Open and transfer the fish from the jar to a separate plate; if there are large bones in it, carefully remove them. Mash the fish with a fork, only if you have canned food in oil, it is better to drain it.
8. Peel the pre-boiled or baked carrots and grate them on a coarse grater.
9. Let's start laying out our salad. Finely chop the lettuce leaves and place them in a salad bowl. Salt them, sprinkle with dried herbs, pour olive oil and mix well.
10. Place the grated carrots in an even layer on the lettuce leaves.
11. Place a layer of mashed fish on top of the carrots.
12. Grate the apples on a coarse grater and place them on the fish.
13. Spread grated hard cheese on the apples in an even layer.
14. The next layer is grated whites on a coarse grater.
15. Place finely chopped parsley leaves on top of the whites. Sprinkle dried herbs on top and drizzle with olive oil.
16. The last layer is the yolks, which also need to be grated on a coarse grater. Of course, if you wish, you can also decorate the finished salad with lemon slices, herbs or figuratively cut carrots, for example, or whatever you come up with and want.
17. That’s all, we did it, and unlike the classic recipe, our “Mimosa” can be immediately served on the table, placed on plates, tasted and enjoyed with this delicious, delicate and new taste. Bon appetit!
18. By the way, such a salad can be served either simply in a salad bowl or in portions, using a special culinary form to form it. Mimosa is also beautifully laid out in small bowls or glasses; it is better to choose glass ones, then all the layers will be clearly visible.