Cooking for Passover can be a challenge. How many eggs and potatoes can we eat in one week?

To counteract this trend here are some salads that are downright good for you.

Elegant Mixed Salad

Elegant Mixed SaladSometimes with minimum effort one can present a dish that is a winner. This is one of them. It might take some exertion to get the cucumbers sliced right but it is worth the effort.

  • 2 English cucumber, sliced in the length using a vegetable peeler
  • 3 smaller cucumbers cubed
  • 1 cup tomatoes chopped
  • 1 avocado, skin removed and sliced
  • 1 small red onion chopped
  • 1 Tbs grated horseradish
  • 1 carrot cut in thin rounds


  • 2 Tbs lemon
  • 1 tsp honey/sugar
  • 2 Tbs walnut/olive oil
  • Salt and pepper, to taste

Add all salad ingredients in a bowl and mix together.

In a bowl or jar, whisk or shake all of the dressing ingredients.

Dress the salad just before serving.

Wash English cucumber very well and cut in slices lengthwise. Use a peeler to obtain long strips.

Form a circle with the cucumber on your serving plate and spoon salad into the center. Decorate with celery leaves.

Serves 6
Preparation 20 minutes

Simple and Tasty Avocado Salad

Simple and Tasty Avocado SaladAvocados are very healthy as they are chock full of good fats and other minerals. Many people avoid avocados due to their high fat content, but the fat in the avocados help you feel full longer. So forget the fat and dig into this avocado salad which is good for you! So simple, yet so delicious!

  • 3 avocados cut in squares
  • 3 cups tomatoes cubed
  • 3 hard boiled eggs cubed
  • 1 medium red onion
  • 6 lettuce leaves

Creamy Avocado Dressing

  • 1 avocado mashed
  • 1 Tbs olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

In a large bowl mix all prepared ingredients. In another bowl mix all dressing ingredients and combine over avocado salad. Allow to sit a few minutes so tastes meld into a delicious combination. Serve on individual plates over a bed of lettuce.

Serves 6
Preparation 15 minutes.

Endive, Radicchio, and Grape Salad

Endive, Radicchio, and Grape SaladThis salad is a favorite for members of the family that favor bitter tastes as both greens are slightly bitter.

  • 3 Tbs olive oil
  • 1 ½ Tbs red wine vinegar
  • ½ tsp honey
  • Kosher salt and black pepper to taste
  • 2 cups Romaine lettuce torn into small pieces
  • 1 small head radicchio leaves torn
  • 2 heads endive leaves sliced
  • ½ cup halved green grapes

Place all torn greens in a large bowl; then in a small bowl whisk together the oil, vinegar, honey, ¼ teaspoon salt, and ? teaspoon pepper. Pour dressing over greens, and mix to coat. Garnish with halved green grapes.

Serves 6
Preparation 10 minutes

Lettuce, Apple and Grilled Chicken Salad

Lettuce, Apple and Grilled Chicken SaladApples go very well with this salad; it lends it a sweet taste thus allowing to omit the sugar.

  • 6 cups of your favorite green lettuce leaves torn
  • ½ medium crunchy apple, sliced (optional)
  • 2 cup chicken breasts cut in strips
  • 3 Tbs olive oil
  • 1 ½ Tbs fresh lemon juice
  • Kosher salt and grated1 inch ginger grated to taste 2 ounces chopped pecans

In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add the chicken breasts and cook until done, 5 to 10 minutes, stirring occasionally until nicely browned. Cut into strips.

In a large bowl, whisk together the lemon juice, garlic, the remaining 2 tablespoons of oil, salt, ginger to taste.

Line a platter with the lettuce, top with apple, chicken cut in strips, and toss the dressing over salad to coat. Garnish with sliced pecans.

Serves 6
Preparation: 15 minutes

Bibb, Radish, and Sliced Almond Salad

Bibb, Radish, and Sliced Almond SaladThe soft Bibb lettuce combines well with the tart radish, for a delectable crunchy salad, that is sure to please the crowds

  • ½ cup sliced almonds
  • ¼ cup lemon juice
  • 2 Tbs mayonnaise
  • Kosher salt and black pepper
  • 2 head Bibb lettuce, or your favorite lettuce leaves torn (6 cups)
  • 8 radishes, thinly sliced

Heat the oven to 350° F. On a rimmed baking sheet, toast the sliced almonds, tossing once, until golden, 6 to 7 minutes; let cool.

In a large bowl, whisk together the mayonnaise, lemon ¼ teaspoon salt, and ? teaspoon pepper. Add the lettuce, radishes, and toasted almonds. Toss to coat. Serve with your choice of meat and roasted potatoes.

Serves 6
Preparation time: 15 minutes

Russian Sweet Potato Salad

Russian Sweet Potato SaladPotato salad is synonymous with Pesach; many recipes abound with this dish, as it is considered almost the ultimate comfort food. Considering that we eat so many potatoes over Pesach I decided to try to create a similar dish with sweet potatoes (considered a complex carbohydrate a healthier choice) and I added raw beets to enhance the fiber content of my dish. Beets are very popular in Russia, thus the name of this original dish.

  • 2 large sweet potatoes
  • 2 raw beets peeled
  • 2 avocados peeled and diced
  • 1 red onion cut in slices.

Vinaigrette dressing

Blend everything in blender and make a dressing that will enhance every salad and last in the refrigerator the 8 days.

  • 1 Tbs walnut or olive oil
  • 1 tsp red wine vinegar
  • Salt and pepper, to taste
  • ½ cup grated horseradish
  • 1 inch ginger grated (optional)

Directions for Salad

Peel and steam sweet potatoes for 15 minutes until soft but not mushy.

Peel and shred raw beets or use a mandolin and grate into long thin strips. Add sliced onions and diced avocados. Drizzle dressing over the mixture to coat all ingredients.

Serve as side dish to meat , poultry or fish.

Preparation 15 minutes
Serves 8-10

Variation – you can also cook the beets, cube them and combine with sweet potato ingredients.

Alternatively, you can prepare this dish with regular white or red potatoes.

Variation Waldorf Salad

Variation Waldorf SaladA great Waldorf with avocado appetizer, perfect for elegant Yom Tov meals!

  • 4 ripe avocados, cubed
  • 3 stalks celery thinly sliced
  • 1 green apple, thinly sliced
  • 1 cucumber, cubed
  • ½ cup toasted pecans or other nut
  • ½ cup lemon juice
  • Salt and pepper to taste

Cut avocados in half and scoop out and cube the flesh. Reserve the peels. Combine avocados, apple, and celery in a bowl.

Add a pinch of salt, pepper, oil and the lemon juice to the bowl and mix carefully. Spoon mixture into avocado peels and set on a lettuce leaf on individual plates.

Garnish with celery tops and drizzle with olive oil.

Preparation Time: 20 minutes
Serves 8

Dessert Citrus Salad

Dessert Citrus SaladEven dessert can be a salad. After a heavy meal a light and refreshing fruit dessert will certainly be welcome.

  • 2 ruby grapefruit
  • 2 yellow grapefruit
  • 2 orange
  • 1 lime
  • 2 Tbs almonds
  • 6 Medjool dates, thinly sliced

Heat oven to 150°C.

Toast almonds in oven for 10 minutes, watching they should not burn allow cooling and then roughly chopping them.

Carefully remove the peel and rind from the citrus fruits.

Thinly slice the citrus fruit, horizontally.

Arrange the fruit on a serving platter, and top with the chopped almonds and dates. Alternatively serve in pretty dessert plates with a splash of orange juice.

Preparation 20 minutes
Serves 6

Happy Passover!