I love making salads like these for the week because it makes lunch time so easy and delicious
These recipes are some of my favorite super simple salad ideas. Each of these salads contains only five ingredients and has its own succulent dressing.
1. Kale and red cabbage salad
This simple salad combines the vigor of kale with the crunch of red cabbage and carrots to create a delicious, nutritious and satisfying salad. Combine this with a rich, creamy avocado and tangy, crispy green apples and you will quickly see why this is one of my favorite salads!
Salad:
4 cups kale leaves cut into strips
3 cups chopped red cabbage
4 carrots, grated
1 green apple, cut into pieces
1 avocado, diced
Pour the dressing over the plate of mixed greens and throw tenderly.
Vinaigrette:
2 tablespoons extra virgin olive oil
¼ cup of apple cider vinegar
1 garlic clove, crushed
1 teaspoon of honey
Salt and pepper to taste
Combine all the ingredients in a small glass bowl and stir until well incorporated.
Pour the dressing over the plate of mixed greens and throw tenderly.
Makes 4 servings (2.5 cups each)
Calories: 213; Total fat: 13.3 g; Saturated Fat: 1.7g; Cholesterol: 0 mg; Carbohydrates: 26.5 g; Fiber: 7.2 g; Sugars: 10.5 g; Proteins: 4.4g
2. Greek salad
Who says you need lettuce to make an amazingly delicious salad full of healthy veggies?! Not me ;). Simply cut up a few vegetables and combine them with olives and chickpeas for a fresh and delicious salad. I love eating this serving of mixed greens with barbecued chicken or even canned sardines.
Salad:
4 mini Persian cucumbers, cut into pieces
1 cup cherry tomatoes, quartered
1 cup of chickpeas
¼ cup red onion, thinly sliced
½ cup Kalamata olives, halved
Combine all the ingredients in a large bowl.
Vinaigrette:
2 tablespoons extra virgin olive oil
3 tablespoons of balsamic vinegar
1 teaspoon of dried oregano
1 garlic clove, crushed
Salt and pepper to taste
Combine all the ingredients in a small glass bowl and stir well.
The dressing over the serving of mixed greens and throw delicately. Adjust the seasonings and bon appétit!
Makes 4.5 cups (2-4 servings)
Nutrients per 1 cup + 2 tbsp. tablespoons: Calories: 188; Total fat: 11.1 g; Saturated fat: 1.2 g; Cholesterol: 0 mg; Carbohydrates: 20.5 g; Fiber: 3.4 g; Sugars: 4.7 g; Proteins: 4g
3. Quinoa and black bean salad
This salad is perfect for those days when you want something healthy and delicious, but just don’t fancy a traditional salad. Protein-rich quinoa and black beans mixed with peppers, shallots, and avocado make for a lovely, light, and delicious gluten-free salad.
Salad:
2 cups of cooked quinoa
1 cup of black beans
1 cup red bell pepper, diced
1 avocado, diced
1/3 cup chopped green onions
Combine all the ingredients in a huge bowl.
Vinaigrette:
2 tablespoons extra virgin olive oil
¼ cup of freshly squeezed lime juice
1 garlic clove, crushed
1 / 8th teaspoon ground cumin
Salt and pepper to taste
Join every one of the fixings in a little bowl and mix until consolidated.
the dressing over the plate of mixed greens and blend tenderly. Adjust the seasonings and enjoy!
Makes 4.5 cups (2-4 servings)
Nutrients per cup + 2 tablespoons: Calories: 26; Total fat: 13.8 g; Saturated Fat: 1.8g; Cholesterol: 0 mg; Carbohydrates: 31.9 g; Fiber: 6.9 g; Sugars: 1.5 g; Protein: 7.3g
