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.

The name of the salad accurately conveys its external similarity to the spring flower of the same name. Dietary mimosa salad can be prepared both for a holiday and just for dinner.

There are many different recipes for this dish, and not only the layers change places, but also the ingredients.

Thanks to the salad's subtle taste and delicious aroma, it can be served with white wine, martinis, and sparkling wines. The combination of the dish with white wine is especially advantageous.

Such an ensemble will become a real table decoration.

Subtleties in preparing dietary mimosa

This bright salad appeared quite recently, in the 70s. This has led to the fact that the recipe for the dish contains the most affordable ingredients.

And yet, after all this time, it remains relevant today. However, to make the snack really tasty, you will need to take into account all the features and secrets of the process.

The main nuance in its preparation is the temperature of the components used in it. It must be identical.

This effect can be achieved by placing the food in the refrigerator for 30 minutes. This subtlety will help all layers become neat.

When selecting fish, first of all you should pay attention to marine species: mackerel, horse mackerel, tuna and pink salmon.

A small modernization of recipes can turn a classic high-calorie recipe into an affordable light dish for everyday life and holidays. To do this you should:

• eliminate butter from the recipe;
• replace with another low-calorie sauce;
• instead of canned fish in oil, buy tuna canned in water;
• make a layer of salad not from boiled, but from raw carrots;
• exclude potatoes; they can be replaced with an apple.

It doesn't hurt to pay attention to boiling the eggs. It should last no more than 10 minutes, since further cooking will lead to a greenish tint to the egg yolk.

Considering that it is the final accord of the salad, its color should retain a bright yellow hue.

Diet recipe for mimosa salad with canned fish

Preparing a salad according to the classic recipe does not take much time:

• boil potatoes (3 pcs) and carrots (2 pcs) in their skins, as well as hard-boiled eggs (4 pcs). Wait until they cool down after cooking;
• Peel the vegetables and grate them;
• peel the boiled eggs and divide them into yolk and white;
• Place potatoes in a serving plate as the first layer and brush with sauce;
• The next ball is to put saury canned in its own juice (200 g). First you need to mash it with a fork. Add a little sauce on top;
• after that, lay out a layer of chopped green onions (1 bunch), and egg whites and sauce on top;
• a layer of carrots greased with a little sauce;
• The dish is completed with a yolk, which is used to decorate the top to resemble a mimosa;
• Instead of high-fat mayonnaise, you should use low-calorie sour cream or yogurt.

Mimosa salad with tuna and yogurt

This salad does not take long to prepare, but looks festive. In addition, its calorie content will be only 256 kcal per 100 g.

Due to the fact that the salad is made in layers, you should first prepare the components for them:

• mash 1 can of canned tuna with a fork;
• boil 3 chicken eggs and one carrot;
• grate 50 grams of cheese on a fine grater;
• 50 grams of yogurt are mixed with 2 large spoons of soy sauce, thus obtaining a salad dressing sauce.

The layers are formed in this order: grated whites, sauce, cheese, sauce, tuna, sauce, carrots and onions, sauce, and grated yolk on top.

Diet mimosa recipe without potatoes and mayonnaise

This version of the salad is in no way inferior to the classic version, but has a lower energy value, which is important if you want to keep your figure in shape. Required set of ingredients:

• onion – 1 head;
• carrots – 1 piece;
• chicken eggs – 3 pcs;
• fresh cucumber – 2 pcs;
• hake fillet – 400 g;
• salt to taste.

To prepare the sauce:

• walnuts – 200 gr;
• garlic – 1 clove;
• purified water – 3-4 tablespoons;
• cilantro to taste.

First, rinse the boneless fillets under running water. After this, it is immersed in boiling water and cooked over low heat until tender. Then the water is drained and the cooked fish is cooled. Then mash the fish with a fork to make a paste.

Grind the cucumber on a coarse grater, and chop the onion into small cubes. To prevent the onion from becoming bitter, pour boiling water over it for 10 minutes.

Now you can start preparing the sauce. To do this, the nut kernels are placed in a blender, cilantro is also added there, and everything is crushed into a paste. To create the consistency of the sauce, add warm water little by little.

The salad should be assembled in layers: start with fish, then carrots, chicken protein, cucumbers and onions. Cover each ball with lean sauce.

To top it off, the salad is decorated with yolk and placed in the refrigerator to soak.

Dietary version of mimosa salad with apple

This recipe will help you prepare a low-calorie dish with the following products:

• 200 g canned tuna;
• 3 boiled eggs;
• 3 fresh carrots;
• apples (3 pcs);
• 1 onion;
• salt and pepper as desired.

The first layer is grated apple and greased with a thin layer of low-fat yogurt.

At the next stage, chopped tuna is laid out, and chopped onions are added to the same layer. Spread some yoghurt on top again.

The next step is to lay out fresh carrots, grated on the finest grater.

After it is also coated with sauce, all that remains is to decorate the top of the salad with yolk.

Looking for low-calorie and delicious food options for your holiday table? Then the recipes will definitely come in handy.

Diet mimosa salad with rice

To prepare this dish you need:

• 200 grams of rice;
• 230 g sardines in oil;
• 4 eggs;
• 1 carrot;
• 1 blue onion;
• 150 grams of sauce.

Rice should be boiled in hot water at the rate of 0.5 cups of rice and 2 cups of water. After it is ready, you should throw it in a colander and let the liquid drain.

Chop the onion into cubes and marinate for 20 minutes (200 ml of water, 4 large spoons of vinegar and 10 g of sugar).

After the can of canned food is opened, the oil should be drained and the fish bones removed. Then chop the fish. Next, boil the eggs and separate the whites from the yolks. Remove the peel from the boiled carrots and grate them.

The salad is formed in layers: boiled rice, canned food, pickled onions, boiled whites, carrots, yolks. All layers, except the top one, are smeared with a special sauce.

For the sauce you will need yogurt (150 g) and chopped shallots (20 g) and dill (20 g), a little salt.

Avocado Mimosa Recipe

1. Mix chopped tuna (1 can) with green onions (bunch).
2. Remove the top layer of peel from one large avocado and grate it on a fine grater. The same should be done with 80 grams of cheese.
3. The sauce is prepared from low-fat sour cream (100 g) and 2 tablespoons of soy sauce.
4. You need to place a cooking ring on the plate, which it is advisable to grease with oil first, so that you can easily remove it later.
5. Place ½ tuna on the bottom, then ½ cheese, ½ avocado.
6. Each time the layers are coated with a specially prepared sauce. After this, the layers are repeated again.
7. Sprinkle the top of the dish with chopped dill and place in the refrigerator for 40 minutes.
8. Then you can remove the ring and serve.

Variant of dietary mimosa with red fish

Seafood salad without mayonnaise will undoubtedly be healthy and tasty. It can be consumed even by those who are on a diet:

• 150 grams of lightly salted fish (salmon, trout, salmon or pink salmon);
• 1 beet;
• 1 carrot;
• 2 eggs;
• half an onion;
• 70 grams of hard cheese;
• 30 grams of sour cream.

These components of the dish must be brought into proper form: cut the fish into pieces, grate the cheese and eggs on a coarse grater.

You need to form the salad in a bowl, which is pre-lined with cling film.

Then lay out the layers: fish, finely chopped onion, a layer of sour cream, egg, sour cream, carrots on a coarse grater, sour cream and beets.

After the dish has cooled for an hour, you can take it out and turn it over onto a special plate, carefully remove the film. As a result, the fish will be on top and the beets will be the bottom layer.

Diet mimosa with cod liver

This is a delicious version of a long-familiar salad. It turns out tender, aromatic and light on the stomach.

1. Carrots (2 pcs), eggs (3 pcs) and potatoes (2 pcs) should be cooked until tender.
2. Open the can of cod liver, drain the oil, and chop the liver into small pieces. Place everything in a salad bowl and smooth it out.
3. Next is the turn of the onion - it should be peeled and finely chopped.
4. Sprinkle chopped onion on top of the liver and coat everything with sauce.
5. Peel the potatoes and rub them through a coarse grater, place in the next layer and coat with sauce again.
6. The carrots are also peeled and chopped, placed on top of the potatoes and greased again.
7. All that remains is to grate the next layer of egg whites, add a little sauce and garnish with grated yolk.
8. It is better to use one of the low-calorie homemade options as a salad dressing sauce.

As the holidays approach, you might also find these 7 Unconventional Options Helpful .

Diet recipe for mimosa with crab sticks

This option has become especially popular recently.

1. The most important thing is to purchase juicy crab sticks, you will need 290 - 320 g. Boil 4 eggs, 2 potatoes and 1 carrot until tender.
2. Root vegetables need to be transferred from boiling water to cold water. In this way, easy peeling can be achieved.
3. Crab sticks must be chopped into cubes.
4. Grate the eggs separately from the yolks.
5. Assemble the salad in layers. Place half the potatoes on the bottom of the plate, followed by the whites, followed by the crab sticks. Each time the layers are coated with sauce.
6. The next layer is the second part of the potatoes with the sauce, followed by carrots and yolks.
7. This dish can be decorated with bell peppers or herbs.

Chicken mimosa recipe

Boil 300 grams of chicken fillet, cool it and cut it into small pieces.

Boil potatoes (2 pieces), cool and grate.

Hard-boil eggs (2 pcs) and chop on a coarse grater.

Peel one onion and finely chop.

It remains to grate 100 grams of hard cheese.

All ingredients should be divided into two parts because the layers will be repeated twice. So, potatoes are laid out first, followed by mushrooms, chicken, onions, eggs and cheese.

For the sauce, you can use the following recipe: add 50 grams of feta and a few sprigs of dill to 200 ml of yogurt. Everything needs to be mixed in a blender, resulting in a delicious sauce with a thick consistency.

Mimosa salad with corn

You can get this snack option by following these recommendations:

• Potatoes (2 pieces) and carrots need to be washed and boiled in salted water until tender. Vegetables should be cooled, peeled and grated on a coarse grater;
• canned sardine (240 g) is kneaded to a mushy state;
• onion (1 piece), finely chopped into squares;
• drain liquid from canned corn (1 can);
• Also boil eggs (3 pieces), peel, separate into white and yolk and chop them.

Lay out layers with sauce added between them: potatoes, fish, onions, carrots, part of the corn, whites, corn, yolks.

Instead of mayonnaise, it is better to prepare a sauce from 100 ml of yogurt and 1 tablespoon of lemon juice.

Dietary version of mimosa in pita bread

1. The appetizer begins by boiling eggs (4 pcs), cooling and grinding with a grater.
2. Grind cheese (100 g) using a grater.
3. Mash tuna meat (180 g) with a fork, draining the water from the can in advance.
4. Finely chop green onions (10 g), parsley (10 g) and dill (10 g).
5. Place the pita bread on the table surface and divide it into 2 parts. In total you should get 4 pieces of pita bread, each of which needs to be covered with yogurt (250 g).
6. After the first pita bread is covered with cheese, it needs to be rolled into a roll.
7. Grated eggs and herbs are laid out on the second sheet.
8. Place the first one at the beginning of the second pita bread and roll them together.
9. Place the fish and herbs on the third sheet and roll it together with the first two into a single roll.
10. All that remains is to fix them with cling film and put them in the refrigerator for 2 hours.

Despite the fact that salads with mayonnaise are prohibited among people who watch their shape, nothing is impossible.

Minor adjustments to the mimosa salad recipe can turn a mayonnaise-heavy, buttery calorie explosion into a diet-friendly salad. And this once again proves that people can eat both tasty and beneficial for their body.

Forward to slimness!

Do you want to lose weight without dieting? Do you need help and moral support on your way to a healthy and slim body?

Then quickly write a letter with the subject “Forward to slimness” by e-mail [email protected]- author of the project and part-time certified nutritionist-nutritionist.

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.

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.