A salad is the perfect way to end your day, especially if you want to keep your weight under control. And if you add avocado, cheese and nuts, it will also be highly nutritious. Here are 10 salad recipes for dinner, courtesy of My Food Book, Bon Appetit, Rachel Ray, The Kitchn.
1. Kale, avocado and parmesan salad
salt, 1/2 avocado, 2 tablespoons balsamic vinegar, 1 tablespoon extra virgin olive oil, 50g almonds, 8-10 slices of parmesan, baked beans 60g, 6-8 dried apricots, 170-220g Kale cabbage, pepper
Wash the Kale, remove the stem, then break it into smaller pieces, the size of bites. Put it in a bowl. Cut apricots into small pieces and add them to the bowl, along with beans, almonds and cheese.
Mix olive oil and vinegar and add the vinaigrette in the salad. Season with salt and pepper to taste. Before serving, cut the avocado into cubes and put it on top.
2. Quinoa, avocado and ricotta salad
For the quinoa
- 80g quinoa
- 1 clove garlic, crushed
- 1/4 teaspoon salt
For the vinaigrette
- Juice from 1/2 lemon
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1 teaspoon honey
- freshly ground black pepper
- 1 romaine lettuce
- 1 Radicchio Salad
- 1 large shallot
- 35g sliced almonds
- 85g ricotta cheese, crumbled
- 1 sliced avocado
- salt and freshly ground pepper
First of all, you need to get the quinoa ready. Heat 240ml water. Add quinoa, a garlic clove and salt. Let them boil, then simmer for about 15 minutes. After this time, stop the heat and let quinoa sit in the water 5 minutes. Take it and leave it to cool.
Do the vinaigrette. Mix well with a blender or food processor the lemon juice, olive oil, garlic, honey and freshly ground pepper. When you get a creamy consistency, it’s ready.
Clean lettuce leaves, shallot (to be crushed). Put it in a large bowl and sprinkle with quinoa. Add vinaigrette, almonds and ricotta. Add slices of avocado and put salt to taste.
3. Cobb Salad
200g turkey in the oven, two hard boiled eggs, 100g canned corn, 1 large carrot, 2 green onions, 1 tomato, 3 tablespoons olive oil, 1 tablespoon vinegar, 1 tablespoon mustard, salt, pepper
Finely chop eggs, turkey, tomato (without seeds) and onion. Grate the carrot and sauté corn for 2 minutes in a little oil. Prepare a dressing of vinegar, mustard, oil, salt and pepper to taste.
Layer ingredients on a plate and sprinkle with dressing.
4. Egg and salmon salad
1 celery stalk chopped, 6 hard-boiled eggs, 1/2 chopped onion, 70g smoked salmon cut in small pieces, 120g mayonnaise, 3-4 tablespoons chopped fresh dill, salt, pepper
Finely chop the boiled eggs and mix them in a bowl with celery, salmon and mayonnaise. Season with salt, pepper, dill. If you wish, you can add 2 tablespoons of caviar.
Keep cold for 2 hours to allow flavors to combine.
5. Spinach and strawberry salad
An amazing salad with a sweet taste that will surprise everyone at the table.
10 g chopped onion, 60 ml wine vinegar, 120ml olive oil, 100g sugar, 20 g sesame seeds, 40g chopped almonds, 600g sliced strawberries, 350g spinach, 1 dash Worcestershire sauce
In a bowl, thoroughly mix sesame seeds, sugar, oil, vinegar, onion and Worcestershire sauce. It will be the dressing for your salad. Put it in the refrigerator for an hour before you use it.
Meanwhile prepare a salad bowl of fresh spinach, sliced strawberries and almonds. Pour dressing over the salad and leave it another 10-15 minutes in the refrigerator.
6. Chicken, radishes and cucumbers salad
2 pieces of grilled chicken breast, 6-8 tablespoons olive oil, 2 tablespoons finely chopped shallots, 5 tablespoons fresh lemon juice, 4 tablespoons pine nuts, chopped parsley, chopped tarragon, spinach, valerian, lettuce, radishes, finely sliced 1 large cucumber
Grind tarragon, parsley, 2 tablespoons pine nuts, 1 tablespoon lemon juice and shallots in a food processor until they become a paste. Gradually add 3 tablespoons olive oil. Season with salt and pepper and add more oil as you get a sauce like pesto.
Save 2 tablespoons of chopped tarragon and mix them with 4 tablespoons of lemon juice, 3 tablespoons oil, salt and pepper to prepare a dressing. Mix in a bowl your greens, radishes and cucumber with the dressing and season with salt and pepper.
Divide in 4-6 salad plates, on top add cubes / thin strips of grilled chicken and sprinkle with tarragon sauce and 2 tablespoons pine nuts. Serve with toast.
7. Beans, tuna and radicchio salad
A colorful salad, perfect for weekend lunch or dinner during the week.
parsley for decoration, pepper, salt, 1 can of tuna, 2 stalks of celery cut into strips, 1 medium piece of radicchio, 600g white beans, salt, pepper, 1 crushed garlic clove, ½ tablespoon wine vinegar, 3 tablespoons fresh lemon juice, 120ml olive oil, parsley
Mix all ingredients for vinaigrette in a food processor until smooth and season with salt and pepper.
Tear radicchio leaves into large pieces, place them in a bowl with beans and celery and mix them with vinaigrette. Add more salt and pepper if needed. Add the pieces of tuna and sprinkle with parsley.
8. Blue Cheese and Nectarines Salad
1 radicchio, 85g blue cheese, 120g romaine lettuce, 1 teaspoon honey, 2 tablespoons champagne vinegar, 3 tablespoons extra virgin olive oil, 2 thick sliced nectarines
Mix in a large bowl the nectarines with olive oil, vinegar and honey. Add lettuce and cheese. Mix again.
9. Warm salad with shrimps
1 tablespoon lemon juice, Kosher salt, 3 tablespoons Parmesan, 1 escarole lettuce, torn into large pieces 2 tablespoons drained capers, chopped radish, 2 large garlic cloves, 2 anchovy fillets, 1 tablespoon unsalted butter, 2 tablespoons olive oil, 500-600g peeled and shelled shrimp, freshly ground pepper
Heat oil and butter in a large skillet over medium heat. Add anchovy fillets and mix them well until it dissolves and becomes a paste (for 3 minutes). Add garlic and capers, stirring constantly. Add radishes and let them heat for 3 minutes. Add shrimp and let it heat up 4 minutes. Add half of escarole salad and let it 1 min in the pan, then add the other half and mix 1 minute.
Remove pan from heat, add parmesan and lemon juice. Sprinkle with salt and pepper.
10. Vegetable, peanuts and sesame salad
1 tablespoon sesame seeds, 250g cherry tomatoes, 60g hazelnuts, 300g green beans, 400g mushrooms, 2 tablespoons Dijon mustard, 2 tablespoons honey, 2 tablespoons wine vinegar, 100ml extra virgin olive oil, 400g canned chick peas, rinsed and dried
Mix olive oil, vinegar, honey, mustard, salt and pepper in a bowl. Put aside in another bowl 2 tablespoons of the sauce. Add mushrooms to the sauce and let it sit for an hour to marinate.
Meanwhile, rinse beans and put them on a plate in the microwave. Cover them with a kitchen towel and put them in the microwave for 1-2 minutes until bright green. Then put them in ice water, squeeze out the water and dry them. Heat nuts in a non-stick pan over medium heat, add sesame seeds and heat 1-2 minutes.
Add green beans, tomatoes and chickpeas in the mushroom bowl. Place remaining dressing over and mix them well. Put everything on a plate, throw over peanuts and sesame seeds. Enjoy!