Salads are healthy. Adding raw green vegetables, roasted vegetables, fresh herbs, and a light dressing will keep you healthy and your weight under control. Below are some simple recipes from healthy salads for you::
Quinoa Fruit Salad
This high-protein salad serves a nutritious taste. This refreshing quinoa salad is served with a simple spicy lemon vinaigrette and can be made in just 10 minutes.
ingredients
Boiled quinoa – 2 cups
Mango, peeled and diced – 1 medium size
Strawberries quartered – 1 cup
Blueberries – 1/2 cup
Pine nuts – 2 tablespoons
Chopped mint leaves for garnish – 1 teaspoon
Olive oil – 1/4 cup
Apple cider vinegar – 1/4 cup
Zest of 1 lemon
Freshly squeezed lemon juice – 3 tablespoons
Sugar – 1 tablespoon
manual
Prepare the vinaigrette by whisking apple cider vinegar, olive oil, lemon juice, sugar, and lemon zest in a small bowl. Put it aside.
Mix the cooked quinoa, strawberries, mango, blueberries, and pine nuts in a large bowl.
Stir in lemon vinaigrette.
Garnish with chopped mint leaves.
Serve immediately.
Vegetarian Greek Salad
This Greek salad is one of the easiest to prepare and the healthiest. This healthy salad is nutritious, filling, tasty and serves up 2. These healthy salads for you will keep your junk food cravings in check:
ingredients
Romaine lettuce chopped – 5 cups
Red onion, thinly sliced - 1 small
English cucumber, thinly sliced - 1
Cherry tomatoes cut in half – 1/2 cup
Sliced olives – 1/4 cup
Crumbled goat cheese – 1/4 cup
Black pepper freshly ground – to taste
Olive oil – 1/4 cup
Apple cider vinegar – 1/4 cup
Zest of 1 lemon
Freshly squeezed lemon juice – 3 tablespoons
Extra fine granulated sugar – 1 1/2 tablespoons
manual
Prepare the vinaigrette by whisking apple cider vinegar, olive oil, lemon juice, lemon zest, and sugar in a bowl and set aside.
Put the salad in a large bowl and top with tomatoes, red onions, olives, cucumber, pepper and goat cheese.
Pour the dressing on the salad and toss it back and forth gently.
Serve immediately.
Sweet potato and cauliflower salad
This is a warm roasted vegetable salad that serves 4 people. Check out one of the amazingly healthy salads for you here.
ingredients
Cut 1 1/2 pounds small sweet potatoes lengthways into 1/2 “wedges
1 small cauliflower, cut into florets
7 tbsp. Extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
3 TBSP. Sherry vinegar
8 c. shredded mixed salads
2/3 c. Pomegranate seeds
manual
Throw cauliflower, sweet potatoes, salt, pepper, and 3 tablespoons of olive oil together on a baking sheet.
Fry at 425 degrees F. Toss once and until golden
Let cool down.
Now whisk together olive oil, sherry vinegar, salt and pepper in a bowl.
Add lettuce, roasted vegetables, and pomegranate seeds. Mix well.
Serve immediately.
Green Goddess Carrot Salad
This healthy salad for 4 will help you stay fuller for a long time. The light buttermilk dressing makes it a perfect holiday dressing.
ingredients
Carrots – cut lengthways and halve (1 cup)
Olive oil – 1 tbsp
Leaves of lettuce separated and torn – 2 tbsp
Buttermilk – ¾ cup
Mayonnaise – 1 tablespoon
Plain Greek yogurt – ½ cup
Fresh lemon juice – 2 tbsp
Dijon mustard – 1 tbsp
Clove of garlic – 1 small
Sugar – a pinch
Salt – 3/4 tsp
Pepper – 1/4 tsp
Fresh parsley – ½ cup
Fresh basil – ¼ cup packed
Fresh tarragon – 3 tbsp
manual
Preheat oven to 425 ° F.
Place the carrots on the baking sheet with olive oil and a teaspoon of salt.
Roast for 20 to 25 minutes.
Let cool down.
Prepare the Green Goddess dressing by pureeing buttermilk, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, a pinch of sugar, garlic, salt and pepper.
Chop the parsley, tarragon, basil and chives.
Spread the carrots over the lettuce and drizzle with the dressing.
Avocado, beet and mushroom salad
This nutritious heart-healthy salad serves 4. It’s loaded with powerful antioxidants, fibrous vegetables, and healthy unsaturated fats. It only takes 10 minutes to prepare the salad.
ingredients
Portobello mushroom caps thinly sliced - 4 medium
Lemon juice – 1 medium-sized lemon
Salt – 1/4 teaspoon
Pepper – 1/4 teaspoon
Olive oil – 3 tbsp
Shallot, finely chopped – 1 small
Pre-cooked beets, chopped – ½ cup
Avocados, thinly sliced - 2 ripe
Matzo, chopped into bite-sized pieces – 2 sheets
Preparation method
Place the portobello mushroom caps on a large baking sheet.
Spray it with nonstick cooking spray.
Sprinkle with 1/2 teaspoon salt and roast at 450 ° F for 20 minutes.
Whisk shallots with lemon juice and olive oil and sprinkle with salt and pepper.
Throw in beets, portobellos, avocados, and matzo.
Related mail;
5 Indian alternatives to fancy diet foods from the west
https://www.goodhousekeeping.com/food-recipes/healthy/g180/healthy-salads/https://damndelicious.net/2015/02/25/15-best-healthy-and-easy-salad-recipes/
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