Healthy Salads You'll Definitely Want to Try

Healthy salads are not necessarily something boring and tasteless. Vegetables combined with meat, cheese, or legumes, dressed with oil and spices, will make you take a different view of proper nutrition.

Chinese salad with chicken and tangerine


In restaurants, this salad is usually served with rice noodles, which act as croutons in it, making the dish crispy. The combination of chicken, honey, and ginger may seem unusual, but you certainly can't call it unpalatable.

Ingredients:

– 200 g iceberg lettuce
– 200 g red cabbage
– 200 g grilled chicken
– 2 tangerines
– 1 packet of custard soup
– 100 g carrots
– 50 g green onions
– 50 g almonds
– 3 tablespoons of rice vinegar
– 2 tablespoons honey
– 1 tablespoon sesame oil
– 2 tablespoons soy sauce
– 1 teaspoon ginger
– 1 garlic clove
– 50 ml oil

Cooking:

1. Finely chop the iceberg lettuce, cabbage, grilled chicken into small pieces, shred the noodles, grate the carrots, chop the green onions and almonds.

2. Mix lettuce, kale, chicken, mandarin slices, noodles, carrots, green onions and almonds in a large bowl.

3. In another bowl, mix the vinegar, honey, sesame oil, soy sauce, finely chopped ginger and minced garlic. Stir, gradually adding vegetable oil until the mixture becomes an emulsion.

4. Dress the salad with the dressing and serve.

Salad with mandarin and orange


Another exotic citrus salad that reminds you of summer and warms you up on those chilly days. It's full of goodness thanks to the greens, nuts, fruits and berries.

Ingredients:

– 300 g spinach
– 100 g arugula
– 2 tangerines
– 150 g walnuts
– 100 g cranberries
– 50 g parmesan cheese
– 2 tablespoons red wine vinegar
– 1 tablespoon orange juice
– 1 tablespoon honey
– 2 teaspoons poppy seeds
– 1 teaspoon Dijon mustard
– 50 ml olive oil
– salt
– black pepper

Cooking:

1. In a large bowl, mix spinach, arugula, mandarin slices, toasted walnuts and cranberries.

2. In another bowl, mix the vinegar, orange juice, honey, poppy seeds and mustard. Stirring, slowly pour in the oil and continue to stir until the ingredients come together. Season with salt and pepper.

3. Pour the dressing over the salad, sprinkle the grated cheese on top and season with a pinch of salt.

Roasted beets and goat cheese salad


The goat cheese in this salad makes the dish more savory, but it doesn't overpower the beets and avocado, but complements them, creating an unusual aftertaste.

Ingredients:

– 6 medium beets
– 150 grams of arugula
– 1 avocado
– 100 g goat cheese
– 70 g walnuts
– 100 ml olive oil
– 50 ml of balsamic vinegar
– 1 tablespoon maple syrup
– 2 teaspoons Dijon mustard
– salt
– black pepper

Cooking:

1. Preheat the oven to 200 degrees. Wash the beets, wrap each one individually in foil and place on a baking tray. Bake for about an hour. Then take them out of the oven and let them cool. Then peel and slice.

2. In a bowl, mix the olive oil, vinegar, maple syrup and mustard, salt and pepper.

3. Place the arugula in a large bowl, dress with the sauce. Top with beets, sliced avocado, crumbled goat cheese and roasted walnuts. Stir and add more sauce if needed.

Steak salad


We understand that steak is not the healthiest food to eat every day. But if you know the measure and serve it with vegetables, it is not only tasty and nutritious, but also quite healthy.

Ingredients:

– 350 g steak meat
– 50 ml olive oil
– Taco spice mix. You can make your own with cayenne pepper, chili powder, cumin, paprika, cornstarch, salt and ground coriander
– 2 small limes
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– lettuce leaves
– 150 grams of corn
– 150 g red beans
– 150g cherry tomatoes
– small bundle of green onions
– salt

Cooking:

1. Put a frying pan on high heat and heat a little olive oil in it. Rub the steak with the Taco seasoning mix and fry to your desired doneness, turning it once.

2. Let the steak rest for 5 minutes, then slice along the fibers.

3. Pour the oil into a bowl, squeeze in the lime juice, add the cumin and oregano, salt and stir until smooth.

4. In another bowl, place the sliced lettuce, meat slices, corn kernels, boiled beans, cherry tomatoes cut in half and chopped green onions. Season with salt.

Shrimp salad


Shrimp salad is a fairly popular dish among seafood lovers. But hardly any other shrimp salad you've tried has combined celery, Dijon mustard, and lemon zest.

Ingredients:

– 400 g shrimps
– 40 g red onions
– 1 stalk of celery
– 2 tablespoons dried dill
– 1 tablespoon olive oil
– 100 g mayonnaise
– 1 lemon
– 1 teaspoon Dijon mustard
– salt
– black pepper

Cooking:

1. Preheat the oven to 200 degrees. Clean the shrimp, put them in a bowl, season with oil, salt and pepper and transfer to a baking tray. Bake for 5-7 minutes until the shrimp are translucent.

2. Pour mayonnaise in a bowl, squeeze the lemon juice, put chopped lemon zest, Dijon mustard, salt and pepper and mix.

3. Place the cooled shrimp, finely chopped red onion and celery in the bowl with the sauce, sprinkle with dill and stir.

Before serving, you can place lettuce leaves or toasted bread in the bottom of the plate.

Mediterranean salad with lemon and herbs


Mediterranean cuisine finds more and more supporters, because it combines nutrition, large amounts of vitamins and a relatively low number of calories. This salad is no exception.

Ingredients:

– small pita bread or other flatbread
– 100 ml of olive oil
– 30 g mint leaves
– 30 g parsley leaves
– 30 g basil leaves
– 1 lemon
– 300 g tomatoes
– 300 g cucumbers
– 100 g feta cheese
– 60 g seedless olives
– 1 teaspoon sugar
– salt
– black pepper

Cooking:

1. Preheat the oven to 200 degrees. Place a tortilla cut into quarters on a baking tray, brush each one with olive oil. Salt and bake for 8 minutes until crispy. Take out of the oven and let cool.

2. Put the mint, parsley, basil in a bowl, squeeze the lemon juice, add the sugar and whisk with a blender until smooth. Add 100 ml of olive oil while whisking. Season with salt and pepper.

3. In a plate, place coarsely chopped tomatoes, cucumbers, sprinkle with cheese, olives cut in half and coarsely crumbled tortillas. Pour sauce over the top and serve.

Steak salad with arugula


Easy enough to prepare a salad that does not require exotic ingredients and gives a pleasant aftertaste thanks to the combination of medium-fried meat, cherry tomatoes and feta cheese.

Ingredients:

– 500 grams of steak meat
– 1 red onion
– 100 g arugula
– 200 g cherry tomatoes
– 50 g feta cheese
– 2 tablespoons red wine vinegar
– 1 teaspoon balsamic vinegar
– 1 teaspoon sugar
– salt
– black pepper

Cooking:

1. Put a frying pan on high heat, grease with olive oil and place the red onion cut into half rings on it. Fry until translucent. Then add the balsamic vinegar and sugar and continue to stew for two more minutes. Season with salt and pepper and let the mixture cool.

2. Heat another frying pan over high heat, brush it with olive oil, salt and pepper the steak, then fry it to a suitable degree of browning. For this salad, medium-rare is desirable. Lay out the steak and let it rest for 5 minutes.

3. In a bowl, mix olive oil, wine vinegar, salt and pepper. Add the arugula, halved tomatoes and stir to combine.

4. Slice the steak into thin slices along the fibers and place on top of the salad. Top with the onion and crumble the feta cheese.

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