Resisting a cheeseburger or fried chicken fillet roll at lunch time is hard. But what if there was a healthier way to eat to your fill? If you are trying to eat clean, salads are a great way to fight processed foods temptations.
Salads are quick and easy to make. You simply need to have the ingredients at hand. You can also make a tasty Spinning Salad by adding your favorite dressing. What’s more, you can prepare a lot of salad and store it in the fridge.
Some of the quick salad recipes to try out include:
Avocado and Salmon Quinoa Salad If you are looking for a hearty salad, the avocado and salmon salad is an excellent option. Moreover, it is gluten free. It also offers a great balance of vegetable and animal protein, magnesium and vitamins. The refreshing taste of this salad will leave you full. For a serving of 4, you’ll need:
- A cup of fresh spinach
- A cup of rinsed black quinoa
- A handful of almonds
- Two grapefruits
- Two avocadoes
- Four salmon fillets
- A tablespoon of red wine vinegar
- A tablespoon of honey
- A teaspoon of Dijon mustard
- A half cup of extra virgin olive oil
- A quarter cup of freshly squeezed grapefruit
In a pot, pour in the black quinoa with two cups of water. Cook it for 20 minutes and let it cool.
Preheat the oven to 400 F and place the fillets on a non-stick baking sheet. Bake the fillet for 15-20 minutes. After it’s cooled, cut the salmon into large chunks.
Cut the grapefruit into slices or wedges. Do the same for the avocadoes.
For the vinaigrette, place the grapefruit juice, oil, honey, vinegar and mustard in a jar. Season it with pepper and salt, seal the jar and shake it to mix the ingredients.
Toast the almonds on high heat while stirring.
Blend all the ingredients in a bowl and serve with the vinaigrette.
Mexican Chicken Salad
For anyone craving a low-calorie, low-carb Mexican salad, this would be ideal. If you are looking for a tasty salad, the Mexican chicken salad will only take you 30 minutes. You can marinate your chicken earlier to save time.
- 3-4 chicken thighs
- Two tablespoons of Cajun and taco seasoning
- A cup grape tomatoes diced
- A package santa fe frozen veggie mixture
- A half bunch of chopped cilantro
- Two avocadoes mashed
- A finely chopped red onion
- Two tablespoons of chipotle salsa
- Shredded cheese, ranch dressing, salsa and sour cream for garnish
In a foil lined sheet, place the chicken. Ensure that the chicken is seasoned with Cajun and taco seasoning 30 minutes before.
Preheat the grill and cook your chicken at 350 degrees until cooked. Check the chicken to ensure that it doesn’t dry out.
Cook the chicken for 30 minutes. Place it on a platter and cover with a foil to ensure the chicken retains its juices.
Cut the cilantro, onion and avocado
Take a plate, spread out some lettuce, vegetables, onions, tomatoes, and cilantro. Sprinkle ranch dressing and mix well
Place thee avocadoes and chicken on top
Garnish and serve
Chicken Caesar salad
- Parmesan cheese
- Grilled chicken
- Chopped romaine
- Grape tomatoes
In a bowl, place the diced grape tomatoes, shredded carrots and chopped romaine. Add some Caesar dressing. Place the grilled chicken on top and sprinkle some parmesan cheese