You just got back from work and it is a beautiful day outside. The warm summer days tempts you to rush to the beach.
Who would like to even think of entering the kitchen at this moment? Or any other moment?
Cooking can be extremely time consuming, getting most of us to start being a regular at that Chinese restaurant by our office.
Take a look at these quick, easy and healthy salad recipes to make under 10 minutes. these will not only save you all the money you spend to eat out, but also help you maintain a good health.
Couscous salad is a refreshing pick for a grain serving which tastes even better after whipping thoroughly.
You may have this salad as a side dish to your dinner or pack it for a light lunch for work, picnic or anything else. The crunch of the cucumber, onions and pepper wonderfully compliments the salad. The feta cheese further adds a smooth and creamy texture to your meal.
Try pesto instead of the transitional bottles salad dressing to really bring the dish together.
- 100g couscous
- 200ml hot low salt vegetable stock
- 2 spring onions
- 1 red pepper
- ½ cucumber
- 50g feta cheese, cubed
- 2 tbsp pesto
- 2 tbsp toasted pine nuts
Tip your couscous into a large bowl and pour over the stock. Cover it up and let stay for about 10 minutes until it turns fluffy and all stock has been absorbed.
In the mean time you may prepare for the toppings by slicing the cucumber, onion and pepper. Then add it to the couscous. Put some pesto if you may like and crumble the feta added, finally sprinkling the pine nuts to serve better.
Strawberry Spinach Salad With Almonds and Goat Cheese
You don’t want to miss out on adding strawberries to almost anything when they see in season.
This salad is mainly made of spinach and strawberries but the roasted almonds and goat cheese are like the cherry to this salad.
- 12 cups 2-10 oz bags baby spinach
- 2 cups 1 pint strawberries, hulled and sliced
- 1/2 cup sliced almonds toasted
- 4 oz 6 tbsp/110 g soft goat cheese or feta, crumbled
One of the simplest of the receipts is of this salad. All you have to do is combine the baby spinach and the sliced strawberries in a big bowl. Add the dressing of you choice as you toss your salad. Continue to add little dressing as you toss the salad.
The salad is ready to be served. Just add toasted almonds and goat cheese for a flavourful topping.
Chickpea, Pesto, Mozzarella, Tomato Salad
Here is an amazing update to the regular mozzarella dish. With the addition of some garbanzo beans and pesto, a fresh flavour is added to the dish.
- 1 15 oz can chickpeas, drained and rinsed
- 1/4 cup pesto
- 1 cup chopped grape tomatoes
- 1/4 cup chopped fresh mozzarella
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil optional
simply add all your major ingredients, chickpeas, pesto, tomatoes and mozzarella cheese in a medium sized bowl and stir gently.
You can season with salt and pepper or anything else of your choice and garnish with fresh basil leaves as desired. It is ready to serve.
Warm Mushroom Salad
A comparatively non traditional but a dangerously tasty style of salad parts from the green heavy definition of a salad.
A simple one-pan dish, warm mushroom salad can be simply made by roasting the pine nuts and letting the onions sweat for a minute. Add mushroom and continue cooking on medium heat.
Spice it with some soy spice, other spices and some greens of your choice and you’re good to go.
While mushrooms cannot be compared to the health benefits that green leafy salads provide us with. Mushroom have their own perks for a good health. Mushroom are known to help fight cancer and adds protein packed nutrients to our diet.
The only drawback of mushrooms is that it is not an easy task to keep them fresh, even for 3-4 days, so try consuming them as soon as possible.
Pear and Blue Cheese Salad
if you want a more traditional approach to your salad, a pear and blue cheese salad is for you.
A light satisfying lunch or dinner can be complimented with some homemade vinaigrette and some light fruit flavour to add a new twist to this old classic.
Combine lettuce of of your choice and some pieces of pears as desired. Then put them aside as you assemble your vinaigrette.
It is better to make it in an air tight vessel as you would want to shake vigorously to properly emulsify the components to properly bring them together.
You may consider storing the vinaigrette in its shaker is u want to keep it ready ahead of time. Simply re shake it before you serve. It is always better than store bought dressing.