Healthy Salad Recipes That Don't Suck

The Fat Kid Inside
January 13, 2021

It’s the new year again, and this is when we all want to make up for all the food we ate during the holidays. More than that, it’s the time when we want to get back on track with our goals, like eating healthier. That’s great until you start to think that eating healthy looks boring. Do I always have to eat leaves from now on? 

Well, not really. Eating healthier takes a little bit of creativity and resourcefulness. First, we have to start with salads. Now here are 4 easy salad recipes to get rid of the myth that salads are sad and boring.

Watch the video below for the complete process, scroll down for the recipes.

Green Salad

Ingredients
  • 2 cups of Arugula or Rocket
  • 1 cup of mixed herbs and tender stems (parsley, dill, mint, coriander, chives)
  • 1 tbsp of pine nuts
  • 1 pc of garlic
  • 2 tbsp crispy shallots
  • 1 lemon
  • 1 tbsp Dijon mustard
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste
Instructions
  1. In a bowl, rub garlic all over. Add dijon mustard, red wine vinegar, and juice of half a lemon. Whisk.
  2. Slowly pour in the oil while whisking until emulsified. Season to taste. Transfer to a separate container and set aside.
  3. In the same bowl, combine all your greens. Drizzle enough of the dressing so that it coats the greens evenly, but isn’t drenched in the dressing. Add in crispy shallots and pine nuts.
  4. Optional: top off with grated parmesan and serve.

Roasted Caprese

Ingredients
  • 1 ½ cup of cherry tomatoes
  • 1 ½ cup small bell peppers or 1 large bell pepper
  • 1 burrata
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar
  • 1 handful of basil leaves
Instructions
  1. Halve your tomatoes and bell peppers and spread them out on a sheet pan. Season with salt and drizzle with olive oil.
  2. Place in the oven at 220C for 15 minutes, or when they get nicely charred.
  3. Toss in with balsamic vinegar. Assemble burrata pieces on a plate, topped with roasted bell peppers and tomatoes. season to taste and finish off with fresh basil leaves.

Nicoise

Ingredients
  • 6 small potatoes (kipfler)
  • 3 eggs
  • 1 can of tuna
  • 1 cup of green beans
  • 4 red radishes, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tsp sugar
  • 1 tsp apple cider vinegar
  • 1 tbsp of capers, minced
  • 10 pitted olives
  • 4 baby cucumbers
  • Fresh herbs to plate: dill, flat leaf parsley, chives
  •  4 tbsp of Greek yogurt
  • 1 tsp of mustard
  • ½ tsp of horseradish
  • ¼ cup of extra virgin olive oil
  • 1 tbsp of red wine vinegar
  • the juice of 1 lemon
  • salt and pepper to taste
Instructions
  1. Halve potatoes and boil them in salted water. After 4 minutes, gently place eggs in the boiling water. Continue to boil. After 9 minutes, add in green beans. Boil for 3 minutes and immediately submerge potatoes, eggs, and beans in an ice bath for 3 minutes.
  2. Pat potatoes, and green beans dry on a paper towel.
  3. In a separate bowl, combine shallots, sugar, salt, and apple cider vinegar. Soak for 15 minutes.
  4. In a separate bowl, combine yogurt, mustard, and horseradish. Add in red wine vinegar, extra virgin olive oil, lemon juice, and season to taste. Combine until well incorporated.
  5. Assemble salad on a plate and serve dressing on the side.

Iceberg with Green Sauce

Ingredients
  • ½ cup pistachios
  • 2 wedges of cold iceberg lettuce
  • 1 clove of garlic
  • ¼ cup of pine nuts
  • 1 cup of basil
  • the juice of 1 lemon
  • 2 tbsp of mayo
  • 1 bunch of chives
  • mint and coriander
  • Add ¼ cup of extra virgin olive oil
  • 1 tsp of balsamic vinegar
  • 2 tbsps of grated parmesan cheese
Instructions
  1. Grind pistachios into a fine powder. In a food processor, combine garlic, pine nuts, basil, lemon, mayo, chives, mint, and coriander and blend until you form a paste. Pour in extra virgin olive oil, balsamic vinegar, and cheese and blend until smooth.
  2. Get your lettuce straight from the fridge and cut them into 1-inch thick wedges. Serve on a plate and top off with the green dressing and powdered pistachios.

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