8 Healthy and Colorful Salads

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They say you eat with your eyes first, and it’s very true! This is why we suggest you try one of the following salads that are not only flavorful and healthy but are also amazingly colorful and beautiful.

Watch the Videos and enjoy the rainbow of colors:

1. Avocado Shrimp Salad

By: NatashasKitchen.com

This Avocado Shrimp Salad is Loaded with juicy cajun shrimp and all the best flavors of summer. Easy, excellent salad with a light, flavorful lemon dressing and freshness of cilantro.

What you’ll need:

for Cajun Shrimp:

  • 1 lb medium shrimp (31-40 Count), peeled and deveined
  • 1 tsp cajun spice
  • 2 cloves garlic, pressed or grated
  • Pinch of salt
  • 2 Tbsp unsalted butter

for Salad:

  • 1 medium romaine lettuce (5-6 cups chopped)
  • ½ lb (3 medium) Roma tomatoes, sliced
  • ½ medium red onion, thinly sliced
  • ½ English cucumber (or 3 small), sliced
  • 2 avocados, peeled, pitted and sliced
  • 1 cup corn kernels (from 2 freshly cooked cobs)

for Cilantro-Lemon Dressing:

  • Juice of 1 large lemon (3 Tbsp)
  • ½ small bunch of cilantro (1/2 cup finely chopped) or parsley
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt or ¾ tsp table salt
  • ⅛ tsp black pepper

View full recipe here

2. Blackberry Spinach Salad

By: Joy In Every Season

https://www.facebook.com/altercooking/videos/1998637780355309/

Delicious and beautiful salad, the subtle sweetness of the Raspberry Vinaigrette is perfectly mixed with the spinach, berries, creamy avocado, and tangy goat cheese.

What you’ll need:

  • Baby spinach
  • Blackberries
  • Avocado
  • Pomegranate seeds (*optional)
  • Candied Pecans
  • Goat Cheese
  • Raspberry Vinaigrette

View full recipe here

3. Almond Butter Thai Quinoa Salad

Vegan By: Simply Quinoa

https://www.facebook.com/altercooking/videos/1991262184426202/

This simple Thai Quinoa Salad is peppered with a rainbow of veggies and tossed in a creamy almond butter sauce! Tastes like pad thai, but in salad form!

What you’ll need:

For the Salad:

  • 3 cups cooked quinoa
  • 1 cup broccoli florets, finely chopped
  • 1/2 cup shredded carrot
  • 1 cup red bell pepper, julienned and cut into 2″ strips
  • 1 cup shredded cabbage
  • 2 green onions, finely chopped
  • 1/4 cup peanuts, chopped (optional)

For the Dressing:

  • 1/4 cup creamy almond butter (or peanut butter)
  • 1 tablespoons toasted sesame oil
  • 1 tablespoon gluten-free tamari
  • 1 tablespoon brown rice vinegar
  • Juice of 1 lime
  • 2 – 3 tablespoons water (to thin the dressing)

View full recipe here

4. Radicchio Salad With Caramelized Carrots and Onions

Vegan By: Bon Appétit Magazine

https://www.facebook.com/altercooking/videos/1942401375978950/

It’s all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.

What you’ll need:

  • 1/2 cup sliced almonds
  • 2 pounds carrots, cut into 4×1/2″ sticks
  • 1/2 cup olive oil, divided
  • 2 tablespoons thyme leaves, divided
  • 2 3/4 teaspoons kosher salt, divided
  • 1/2 teaspoon crushed red pepper flakes, divided
  • 2 medium red onions, cut into 1/2″ wedges
  • 2 garlic cloves, finely grated
  • 2 tablespoons plus 1 teaspoon sherry vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey (for a vegan option use maple syrup)
  • 1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
  • 4 oranges, peeled, sliced into 1/2″ half moons
  • 2 cups parsley leaves

View full recipe here

5. Sweet and Tangy Strawberry Spinach Pasta Salad

By: Creme de la Crumb

Sweet and tangy strawberry spinach pasta salad with orange poppyseed dressing with pineapple, cashews, and tart cranberries is the perfect potluck side dish for every get together.

What you’ll need:

  • 8 ounces penne noodles, cooked according to package directions
  • 2 cups packed fresh baby spinach leaves
  • 1 cup sliced strawberries
  • 1 cup pineapple chunks
  • ¼ cup dried cranberries, or dried blueberries
  • ½ cup salted cashews, or other nut like pecans or walnuts

For Orange poppy seed dressing:

  • ½ cup extra virgin olive oil
  • ⅓ cup apple cider vinegar
  • ¼ cup plain greek yogurt
  • 1 tablespoon dijon mustard
  • 3 tablespoons honey
  • ⅓ cup orange juice
  • 2 teaspoons poppy seeds
  • optional: pinch of salt and pepper

View full recipe here

6. Greek Three Bean Salad

By: Flavor The Moments

Greek Three Bean Salad is classic three bean salad with a Greek twist! It’s packed with protein and veggies and is the perfect side dish or lunch!

What you’ll need:

For the Salad:

  • 8 ounces fresh green beans, trimmed and cut into 1-2″ pieces
  • 15 ounce can chick peas, rinsed and drained
  • 15 ounce can kidney beans, rinsed and drained
  • 16 ounces cherry tomatoes, halved
  • 1/2 english cucumber, coarsely chopped (about 1 cup)
  • 1 bell pepper, cored and chopped (I used half red and half yellow)
  • 1/2 cup chopped kalamata olives
  • 1/2 cup chopped red onion
  • 4 ounces crumbled feta cheese

For the Dressing:

  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice (1/2 a large lemon)
  • 1 tablespoon chopped fresh oregano (1 teaspoon dried)
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • salt and pepper, to taste
  • 1/4 cup extra virgin olive oil

View full recipe here

7. Colorful Mexican salad

By: Fabiosa

A colorful Mexican salad!

A colorful Mexican salad!

Posted by Wikr Daily on Samstag, 2. September 2017

What you’ll need:

For the Dressing:

  • Olive Oil
  • Avocado
  • Cilandro
  • Lime Juice
  • Salt
  • Chili

For the Salad:

  • Lettuce Leaves
  • Carrot
  • Pepper
  • Red Onion
  • Corn
  • Cherry Tomatoes
  • Challots
  • Beans
  • Fennel

Topping:

  • Grated Parmesan

 

8. Roasted Fall Veggie Salads with Lemon-Tahini Dressing

By: Mealthy Recipes

Fall Roasted Salads

Our ROASTED FALL VEGGIE SALAD with LEMON-TAHINI DRESSING adds some color and nutrition to your healthy meal prep! Full recipe: http://mealthy.rurl.me/rfvs

Posted by Mealthy Recipes on Sonntag, 26. November 2017

Take an hour to make four delicious and healthy lunches with this meal-prep recipe. The roasted vegetables pair terrifically with the quick, homemade dressing featuring lemon and tahini (sesame paste).

What you’ll need:

  • 1 red bell pepper, cut into 1-inch squares
  • 7 ounces broccoli florets
  • 2 shallots, quartered
  • 2 cups 1-inch butternut squash cubes
  • 8 ounces red cabbage, cut into ½-inch strips
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon onion powder
  • ½ teaspoon ground pepper
  • ¼ cup plain Greek-style yogurt
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons tahini
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon salt
  • 4 (packed) cups mixed greens

View full recipe here

Which recipe is your favorite? Share in the comments below!

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