"Green Goddess" Or "Salad Chips"? Which TikTok Salads Are Worthwhile

Like all social networks, TikTok is full of recipes that promise delicious results with seemingly simple preparations. What are findings? What are tricks? Noodles baked with tomato and feta, mueslip pancakes or cloud eggs have already passed the El Comidistest test laboratory, today it is the turn of the salads.

We tried four of the most viral: the Green Goddess Salad, the Salad Chips, the Chinese Cucumber Salad, and the Vegan Pasta Salad with Herb Dressing. Two are good, and the other two… let’s just say they didn’t live up to expectations. If you want to know which ones, watch the video above.

SALATCH PIPS BY @amalawadfit

Ingredients

romaine lettuce
white wine vinegar
lemon juice
salt and black pepper

Preparation

Cut the lettuce into large pieces with your hands.

Add a generous splash of white wine vinegar, another squeeze of lemon juice, salt and plenty of ground black pepper.

Shuffle and eat with your hands like chips.

GREEN GODDESS SALAD by @bakedbymelissa

Ingredients

½ white cabbage
3 small cucumbers
The green part of 3-4 spring onions
2 cloves of garlic
1 small shallot
chives
5 nuts
5 cashew nuts
1 heaped tablespoon of nutritional yeast
50 g baby spinach
olive oil
The juice of 2 lemons
Salt
Corn tortilla chips or something like that

Preparation

In a bowl, mix together the cabbage and small diced cucumber and the green part of the julienned spring onions.

In a blender, make a creamy dressing by crushing garlic, a small shallot, chives, lemon juice, olive oil, walnuts, cashews, nutritional yeast, baby spinach, and salt.

Pour the dressing into the bowl and mix well. Eat by hand with tortilla chips or crunchy tortillas like guacamole.

VEGAN PASTA SALAD by @healthygirlkitchen

Ingredients

450 g cooked colored fusilli (approx. 250 g dry)
200 g chopped red peppers
100 g chopped celery
150 g cooked chickpeas
100 g chopped cucumber
100 g chopped red onion
200 g cherry tomatoes, halved
100 g sliced black olives
30 grams of chopped dill
110 g plant-based yoghurt
60 grams of olive oil
1 tablespoon lemon juice
1 teaspoon of salt
1 teaspoon garlic
1 teaspoon dried dill
¼ teaspoon onion powder
1 teaspoon dried parsley
¼ teaspoon ground black pepper
1 teaspoon Dijon mustard

Preparation

In a bowl, mix the cooked pasta with the diced red pepper, celery, cucumber and red onion. Also add sliced black olives, cooked chickpeas and chopped fresh dill.

To make the dressing, combine the vegetable yogurt, olive oil, lemon juice, salt, garlic, dried dill, onion powder, dried parsley, ground black pepper, and Dijon mustard.

Mix the dressing with the salad and mix well.

CHINESE CUCUMBER SALAD by @herbifoods

Ingredients

4 Dutch-style pickles
1 large clove of garlic
1 tablespoon chili flakes
1 tablespoon white sesame seeds
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
White rice as base (optional)

Preparation

Place a chopstick on each side of the cucumber and make cuts at 45º, approximately 5mm apart (see video).

Rotate it and make cuts at 90º.

Place the sliced cucumbers in a bowl and add the grated garlic, chili flakes, white sesame seeds, soy sauce, rice vinegar, sesame oil, and brown sugar.

Mix and serve over white rice.