The 6 Best Salad Recipes You’ll Love!!

Hi There, Today We Will see 6 Amazing and Easy and Delicious Salad Recipes, Hope you Enjoy Them!!

1 – Warm Kale Salad

• Preparation Time: 5 minutes
• Cooking Time: 2 minutes
• Servings: 2

Ingredients:

• 1 tbsp. sesame oil
• 1/2 cup toasted and chopped coconuts
• 6 oz. package baby Kale leaves
• 1 cup chopped shiitake mushrooms
• 1 tsp. salt
• 1 tbsp. cider vinegar
• Water

Directions:

1. In a bowl, mix coconuts and kale.

2. Mix sesame oil, mushrooms, salt, and cider vinegar in saucepan set over medium heat.

3. Cook for 5 minutes, then add water as it is absorbed.

4. Drizzle mushroom dressing over kale, then toss to mix them.

5. Serve.

Nutrition: 

Calories: 271kcal Fat: 19.4g Carbs: 20.3g Cholesterol 34mg Sodium 16mg Protein: 10.2g.

2 – Fresh Herb Potato Salad

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 2

Ingredients:

• 2 cups peeled and diced small white potatoes

For dressing:

• ¼ cup fresh parsley
• ¼ cup chopped scallions
• 1 celery stalk
• ¼ cup avocado oil
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons apple cider vinegar
• 2 garlic cloves
• ½ to ¾ teaspoon salt

For assembling:

• 1 radish, sliced
• 2 tablespoons chopped scallions
• 2 tablespoons diced red onion

Directions:

1. In medium saucepan, cover potatoes with water about 2 inches over top of potatoes. Boil for 18 to 20 minutes, or until potatoes are soft.

2. Drain and transfer to a medium bowl. 

For dressing:

1. Meanwhile, blend parsley, scallions, celery, avocado oil, lime juice, vinegar, garlic, and salt in blender until well combined.

2. Adjust seasonings, if necessary.

For assembling:

1. Pour dressing over potatoes and gently stir until dressing is evenly distributed, taking care not to mash potatoes too much.

2. Gently stir in radish, scallions, and red onion; transfer to 1 large or 2 small plates, and enjoy.

Nutrition: 

Calories: 202 kcal. Fat: 11.4g. Carbohydrates 6mg Sodium 9mg Cholesterol 14mg Protein   32mg

3 – Thyme and Cannellini Bean Salad

• Preparation time: 10 minutes
• Cooking time: 0 minutes
• Servings: 2

Ingredients:

• 1 cup cooked cannellini beans
• 3 tbsp. fresh thyme leaves
• 1 tbsp. fresh parsley leaves
• 1 red onion, halved and thinly sliced
• 1 cup baby plum tomatoes, halved
• 1 medium cucumber, deseeded, halved and sliced
• 2 cups baby spinach leaves

For Dressing:

• 3 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 1 lemon, juice and zest
• 1/2 tsp. salt

Directions:

1. Combine all dressing ingredients then stir it well. Set aside. Combineall vegetables and portion it to two plates. Drizzle dressing and serve it with herb spelt bread.

Nutrition:

Calories 116 Carbs 9 g Fats 4 g Carbohydrates 32mg Sodium 18mg Cholesterol 14mg Protein 22mg

4 – Carrot and Spinach Salad

• Preparation time: 10 minutes
• Cooking time: 0 minutes
• Servings:2

Ingredients:

• 0.8 lb. baby spinach leaves
• 2 carrots, peeled, grated
• 5 tbsp. olive oil
• 4 tbsp. lemon juice
• Salt and black pepper, to taste
• 1 tsp. thyme
• 1-2 garlic cloves, minced
• ¼ tsp. olive powder

Directions:

1. Stir in lemon juice, olive oil, salt, pepper, onion powder, and garlic. Mix well.

2. Add carrots and spinach leaves to the mixture. Toss to combine.

3. Season carrots and spinach leaves to mixture. Mix well and serve 

Nutrition:

Calories 175 Fat 4.5g Carbohydrates 54.4g Cholesterol 39mg Sodium 14mg Protein 14g

5 – Red Cabbage Salad

• Preparation time: 15 minutes
• Cooking time: 0 minutes
• Servings: 2

Ingredients:

• 1 lb. red cabbage, thinly sliced
• 2 carrots, peeled, thinly sliced
• 2 tbsp. olive oil
• Salt and black pepper, to taste
• 2 tbsp. lemon juice
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. mint leaves, chopped

Directions:

1. Combine cabbage, carrots, mint, and coriander. Mix in salt, pepper, lemon juice, and olive oil then toss it well. Transfer salad onto a serving platter.

Nutrition: 

Calories 126 Fat 5g Carbohydrates 217g Cholesterol 33mg Sodium 17mg Protein 12g

6 – Quinoa Fruit Salad

• Preparation time: 15 minutes
• Cooking time: 0 minutes
• Servings:2

Ingredients:

• ½ lb. cooked quinoa
• 1 mango, peeled and diced
• 5 oz. strawberries, quartered
• 5 oz. blueberries
• 2 tbsp. pine nuts
• Chopped mint leaves, for garnish
• 4 tbsp. olive oil
• Zest of 1 lemon, as required
• 3 tbsp. freshly squeezed lemon juice
• 1 tbsp. date sugar

Directions:

1. For vinaigrette, beat olive oil, lemon zest, juice, and sugar in a small bowl. Set aside.

2. Mix quinoa, mango, strawberries, blueberries, and pine nuts in a large bowl. Add lemon vinaigrette.

Nutrition: 

Calories 190 Fat 7.2g Carbohydrates 57.3g Cholesterol 39 mg Sodium 9mg Protein   2.8g