A salad bowl offers a delightful journey to wellness. It is a symphony of vibrant colors and textures.
They are high in fibre, which promotes healthy weight management and aids in digestion. Salads are packed with vitamins, minerals, and antioxidants that boost the immune system and promote overall well-being. Lastly, they are often low in calories and high in water content, making them a nutritious choice for weight management. It fuels the body, nourishes the soul, and celebrates the art of nourishing oneself.
We have a few super simple salad recipes for you. Try them out, make your own variations and let us know!
1. Avocado quinoa bowl
Ingredients
- 30 ml olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 100 grams Quinoa, rinsed, drained
- 1/2 teaspoon ground coriander
- 200 ml water
- 1 cup corn kernels
- 1 avocado, stoned, peeled, chopped
- 2 spring onions, thinly sliced
- 1 tomato, finely chopped
- 2 tablespoon coriander leaves
- 1 table spoon mint leaves
- 1 small lemon, zested, juiced
- Salt, as per taste
Recipe
- Over medium heat, warm 1 teaspoon of the oil in a pot.
- Add paprika, cumin and ground coriander. Cook, stirring, for 30 seconds.
- Add the quinoa and a cup of water. Bring to the boil.
- Reduce heat to low. Cook it covered, for 15 minutes or until quinoa is soft and all liquid is absorbed.
- Remove from heat. Set aside, covered, for 10 minutes. Use a fork to separate grains.
- Add quinoa mixture with chopped tomato and corn kernels.
- Combine the lemon juice, remaining oil, and half each of the spring onion, mint, and coriander leaves in a food processor.
- Process until finely chopped.
- Serve Quinoa- vegetable mix in a bowl.
- Put chopped avocado and remaining spring onion on top.
- Sprinkle with lemon zest, coriander leaves and mint.
- Drizzle with the coriander pesto.
2. The OG Green Salad
Ingredients
- 2 small heads of soft lettuce
- 1 cucumber, thinly sliced
- 1 avocado, thinly sliced
- ¼ cup micro greens
- 2 tablespoons pepitas
- 2 tablespoon roasted almonds
- ¼ cup shaved Parmesan cheese
- Lemon Vinaigrette
- Sea salt, optional
Recipe
- Separate the lettuce leaves, then thoroughly wash and dry them.
- Take a large bowl
- Toss the lettuce with a few spoonfuls of Lemon Vinaigrette.
- Add the cucumber, parmesan, pepitas, avocado, and almonds.
- Top with micro greens.
- Drizzle more dressing.
- If desired, add sea salt to taste.
3. Popular Caesar Salad
Ingredients
- 1/2 cup cubed bread
- 2 teaspoons of extra virgin olive oil
- 2 bunches chopped romaine lettuce
- 1/2 cup raw cashews
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 2 teaspoons Dijon mustard
- 2 teaspoons capers, drained
- 1/2 cup water
- 2 radishes, thinly sliced
- 2 cups roasted chickpeas
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons chopped chives
- 2 tablespoons toasted pine nuts
- Sea salt
- Freshly ground black pepper
Recipe
- Line a baking sheet with parchment paper.
- Preheat the oven to 350 degrees.
- Place the bread cubes on the baking sheet, toss with olive oil and salt.
- Bake for 10 minutes, or until toasted. Our home-made croutons are ready!
- Cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper should all be combined in a high-speed blender.
- Blend until creamy. We have our Caesar dressing now.
- Assemble the romaine lettuce in a bowl.
- Drizzle with half the caesar dressing.
- Sprinkle with the radishes, croutons, and chickpeas
- Drizzle with the remaining dressing.
- Top with the chives, and pine nuts.
- Season with salt and pepper to taste.
4. Beet- Cheese Bowl
Ingredients
- 2 teaspoons of extra virgin olive oil
- 5 whole beetroots
- Flaky sea salt
- Freshly ground black pepper
- 2 cups salad greens
- 1/2 shallot, thinly sliced
- 1/2 green apple, thinly sliced
- Balsamic Vinaigrette
- 1/4 cup toasted walnuts
- 50 grams torn goat cheese
- Micro greens, optional
Recipe
- Preheat the oven to 400°F.
- With a generous amount of olive oil, salt, and pepper, each beetroot should be wrapped in a sheet of aluminium foil.
- Place the beetroots on a baking sheet and roast for 60 minutes, or until soft and tender. The baking time will depend on how big and fresh the beets are.
- Take the beetroots out from the oven, remove the foil, and leave it to cool.
- Peel the skins once they are cool to the touch.
- Chill the the beets in the fridge until they are ready to use.
- Slice the beets into a quarter inch-thick sticks.
- Salad greens, shallots, apples, beets, walnuts, cheese, and microgreens should all be used to assemble the salad.
- Drizzle with balsamic vinaigrette.
- Season with flaky sea salt and pepper and serve.
5. Easy Pasta Salad
Ingredients
- 3 cups uncooked pasta of your choice
- 2 heaping cups halved cherry tomatoes
- 1 ½ cups boiled chickpeas, drained and rinsed
- 2 cups arugula
- 1 cup cucumbers, sliced thinly
- 1 cup basil leaves, torn
- 1/2 cup minced parsley
- 1 cup crumbled feta cheese
- 1/2 cup chopped mint
- 1/4 cup toasted pine nuts
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 minced garlic cloves
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon paprika
- ¾ teaspoon sea salt
Recipe
- Bring a large pot of salted water to a boil.
- Prepare the pasta until slightly past al dente.
- Drain the pasta.
- Toss it with a little olive oil and let it cool to room temperature.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, Italian seasoning, red pepper flakes, and salt.
- Transfer pasta to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
- Pour the dressing and toss to coat.
- Season to taste with more lemon, salt, pepper, and a drizzle of olive oil.
The Bottom Line
A salad bowl is a burst of Nutrient-Packed Delight. It is packed with fresh greens, crisp vegetables, lean proteins, and a drizzle of tangy dressing. The options are innumerable. You can choose to make a new salad bowl everyday!
Read more:
How to Make Paneer Salad: 4 Amazing High Protein Recipes
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