5 wholesome salads so that you can relish in vacation season

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.


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


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:

Healthy Greek Salad from Vegtarian


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


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.


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


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.


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


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.


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.

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