When it comes to salads, some people think that it can less taste with just a bunch of fruits and veggies thrown in a bowl. Salads can delicious along with being nutritious. If you are looking for salad recipes for weight loss, you can prepare the most vibrant salads with seasonal and fresh ingredients. Check out these recipe ideas:
Lettuce Cups
Cook some brown basmati rice and set aside. To increase the basmati brown rice benefits, soak and sprout the rice before cooking. Sauté some onions, garlic, and bay leaf. Stir in some tomatoes, corn kernels, capsicum, and canned beans. Add coriander, cumin, paprika, and cayenne pepper. To make the guacamole, mash ripe avocados with a fork, add some red onions, red chili flakes, coriander, and green chili. Add a lettuce cup in a bowl, top it with the cooked rice, followed by guacamole. Enjoy these lettuce cups hot or cold. Use Daawat, one of the best brown rice brands in India.
Thai Mango Salad
Thinly slice some mango, cilantro, mint leaves, and spring onions. To make a sweet dressing add fresh lemon juice, honey, pineapple juice, mint leaves and mix well. Add some sweet sticky rice and top with some ripe mango slices and crushed peanuts. Drizzle over the dressing and mix well. This hearty and delicious Thai style bowl makes for a delicious summer lunch.
Watermelon Goat Cheese Salad
Add fresh chunks of watermelon in a bowl. Crumble some goat cheese. Add some fresh basil leaves. Add some crushed walnuts for that added crunch. Drizzle over lemon juice and serve cold.
Falafel Salad
In a bowl, toss some chopped, tomato, zucchini, cucumber, lettuce, radish, cooked chickpeas, red onions, and pita bread croutons. To make a refreshing minty hummus dressing, blitz lemon juice, mint leaves, olive oil, salt, homemade hummus, and pepper. In a bowl add the chopped veggies, and top with some cooked falafels. Drizzle over the dressing and serve cold. You can add a side of homemade hummus to serve with the falafels.
Pasta Salad
Cook whole wheat penne pasta and set aside. In a large mixing bowl, add kalamata olives, rocket leaves, cherry tomatoes, capers, roasted garlic, thyme, fresh basil, crumbled feta, cucumber, olive oil, salt, pepper, and oregano. Add the cooked pasta and coat well with the ingredients. Drizzle with some extra-virgin olive oil and refrigerate it for 2-3 hours in an airtight container. Enjoy cold with a side of crusty rye sourdough bread slice.
If you think salads are bowing, try to create some delicious dressings with spices, olive oil, lemon juice, zest, and herbs. If you are making these salads in a big batch, store the dressing separately in a small jar.
