Top 5 Healthy Salad Recipes

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top 5 healthy salad recipes

Staying healthy is on everyone’s mind these days whether its about losing weight, adding a reasonable portion of greens to the meals or switching to veganism.

Did You Know? – Accord to World Health Organization, in 2016, over 1.9 billion people around the world were overweight (that’s 25% of the world population) and 650 million were obese (8.78% of total human count on earth).

Salads recipes have evolved over the years and are no longer limited to cucumber, carrots and leafy vegetables. I have created these top 5 salad recipes that are wholesome and tasty.

Recipe No # 1 : The Super Salad (Serves 4)

Fresh Chicken Breast – grilled and cut into 14-16 small chunks of 1 inch (Use crushed Paneer if you are a vegetarian)

Almonds – 6-7, soaked overnight, chopped

Walnuts – 6 to 7, soaked overnight & chopped

Sesame Seeds – 1 tbs, roasted

Mung Sprouts / Green Gram Sprouts – 3 cups, boiled

Romaine Lettuce Leaves – 3 to 4

Batavia Lettuce / French Crisp – handful

Cheery Tomatoes – 8 pieces

Fresh Parsley – handful, finely chopped

Extra Virgin Olive Oil – 1 tb

Fresh Lemon Juice – 1 tsp

Fresh Oregano Leaves – 4-5, chopped or dry powder – 1/2 tsp

Black Pepper – 1/2 tsp, crushed

Salt – I prefer to skip but you can use as per your tast

Recipe No # 2 : Cool Chickpea Salad (Serves 4)

Chickpeas – measure 2 cups full, soak overnight, pressure cook & drain the water

Cucumber – 2 pieces, chopped

Tomatoes – 2 medium pieces, chopped

Onions – 1 large red, diced

Fresh Pomegranate – 1 cup

Fresh Mint Leaves – 3-4, chopped

Fresh Coriander – handful, finely chopped

Salad Mix – 1 tbs fresh lime juice, 1 tbs olive oil, 1 tbs chili flakes, 1/2 tsp salt, 1/2 tsp basil powder and 1/2 tsp cumin powder

Recipe No # 3 : Indian Kidney Bean Salad (Serves 4)

Kidney Beans – measure 2 cups full, soak overnight, pressure cook & drain the water (save around 100 ml).

Take a pan, add the beans, 1 large clove of finely chopped garlic, 1 tbs olive oil, 1/2 tsp cumin powder, 1/2 tsp salt, 1/2 tsp coriander powder and 1 tsp garam masala powder. Now add the saved kidney bean water and cook for 2 minutes.

Sweet Corn – 1 cup, boiled

Onion – 1 large white, diced

Tomato – 1 large, chopped

Avocado – 1, mash to form a paste

Bell Peppers – 2 Pieces, chopped (use a combination of red, green, yellow)

Parsley – Handful, finely chopped

Fresh Lime Juice – 1 tbs

Recipe No # 4 : Summer Salad (Serves 4)

Fresh Chicken Breast – grill and cut into 14-16 1-inch long thin slices. Vegetarians can use sauteed tofu as an alternative.

Fresh Mandarin Orange Juice – 3 tbsp

Apples – 2 red, julienne cuts

Romaine Lettuce – 4 leaves, chopped

Carrots – 2, julienne cuts

Red Radish – 3 small, julienne cuts

Blend the following in a grinder for the salad mix – 1 small cup of fresh yogurt, 5-6 mint leaves, handful of fresh coriander, 1/2 tsp salt, 1 tsp fresh lime juice and 1 small cup of water.

Recipe No # 5 : The Rich Grilled Salad (Serves 4)

This recipe is constructed in two parts:

Fresh Chicken Breast – 1 kg, cut into thin 1 inch thin slices

Eggplant – 1 medium, cut into small 1/2 inch cubes

White Button Mushrooms – 250 grams, sliced

Rosemary – 2 stems

Part 1 – The Grill: Take a bowl and mix the chicken, eggplant and white mushrooms with 1 tbsp of fresh ginger-garlic paste. Now take a foil, add the mixture, place the rosemary stems on top and seal the foil. Preheat the oven at medium heat and let the chicken grill for 20-25 minutes. Once cooked, discard the rosemary.

Baby Spinach – 4 Leaves

Walnuts – 5-6 pieces, crushed

Part 2 – The Mix: Toss our grill (Part 1) with the spinach leaves, walnuts, 1 tbsp of extra virgin olive oil, 1 tsp salt, 1/2 tsp of black pepper powder and 1 tsp of honey.

Give it a try and let me know which recipe you liked the most!

 -: Roving Frenzy



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