Eating healthy doesn’t have to be boring and bland. If you are sick and tired of chewing on celery sticks then we have got some savory greens to rejuvenate your diet menu. With these lip-smacking crunchy DIY salads, you can beat the calories and the carbs with a scrumptious twist!
1. Shrimp And Avocado Salad
All you seafood lovers out there, you are going to devour this fresh, flavorful shrimp and avocado salad drizzled with some cilantro lime vinaigrette. Garnish the shrimps with your favorite seasoning and add jalapenos to the vinaigrette dressing for a spicy kick in each bite.
Ingredients:
• 1 large fresh Exotic Romaine Green/Red Lettuce, chopped
• 2 pounds boiled or steamed shrimp, peeled and deveined
• 2 Indian/Imported avocados, chopped into large pieces
• 2 cups sliced tomatoes
• 2 tablespoons diced onion
For the Cilantro Lime Vinaigrette Dressing
• ¼ cup Virgin Olive Oil
• ¼ cup lemon juice
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon Dijon mustard
• Rock Salt and Healthy Alternatives Organic Black Pepper Whole to taste
Instructions
1.Add chopped romaine lettuce as a base in a large bowl. Top with some shrimp, avocado, tomatoes and onion.
2. Whisk together olive oil, lemon juice, garlic, cilantro, Dijon mustard, salt and pepper. Pour the dressing over the salad and toss to evenly distribute the dressing and serve.
2. A Fruity Delight / Quinoa Fruit Salad
A tangy yet sweet salad packed with proteins. Try this quinoa fruit salad loaded with fresh fruits like mangoes, cherries, strawberries, bananas, etc. Drizzle some honey lime dressing on top and garnish with some salt and pepper. A perfect nourishing meal to start your day with.
Ingredients:
For the Quinoa:
• 1 cup Healthy Alternatives Peruvian Red Quinoa, rinsed
• 2 cups of water
• A pinch of Rock Salt
For The Honey Lime Dressing
• Juice of 1 large lime/lemon
• 3 tablespoons Healthy Alternatives Floral Blend Honey
• 2 tablespoons freshly chopped mint
For The Salad:
• 1 & ½ Cups of Blueberries
• 1 & ½ Cups of Sliced Strawberries
• 1 & ½ Cups of Chopped Organic Alphonso Mangoes
• Extra chopped mint for garnishing
Instructions:
1.Add quinoa, water, and salt and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let the quinoa cool to room temperature.
2. To make the Honey Lime Dressing, whisk the lime juice, honey, and mint together until combined.
3. In a large bowl, combine quinoa, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until it is combined well. Garnish with additional mint. Serve at room temperature or chilled.
3. A Lebanese Spread / Fattoush Salad
Craving for an exotic platter for your palate? Try this Fattoush Salad made of fresh tomatoes, cucumber, mint, parsley and more seasoned with Zatar- A traditional Middle Eastern spice blend. Serve it with some pita bread and voila! Salad has never been so exciting.
Ingredients:
• 2 medium cucumbers, with skin
• 3 cups chopped tomatoes (Grape, plum and Exotic Cherry Red Tomatoes)
• 2 Exotic Red Capsicums
• 1 large onion
• 3 spring onions
• 1 cup chopped Exotic Flat Parsley
• ¾ cup chopped mint
• Flatbread or toasted pita
For Fattoush Salad Dressing
• ¼ cup Virgin Olive Oil
• ¼ cup freshly squeezed lemon juice
• zest of 1 lemon
• 1 tsp. Healthy Alternatives Floral Blend Honey
• 2 – 4 cloves garlic, minced
• 2 pinches of Sea Salt
• A pinch of grounded Healthy Alternatives Organic Black Pepper Whole
Instructions:
For the dressing:
Put all ingredients in a jar with a light-fitting lid and shake.
For the Salad:
1.Wash, prepare, and chop all the vegetables. Wash and dry herbs and chop. 2. Place everything in a large bowl.
3. Pour the dressing over the salad, stir, and let it sit for at least 30 minutes at room temperature to allow the flavours to blend.
4. Right before serving, sprinkle generously with Nature Smith’s Zatar Powder, add the flatbread or pita bread crumbles to the salad.
4. A Cobb Crunch / Cobb Salad
A healthier version of the American dish, this Cobb salad is loaded with chicken, eggs, bacon and avocados lovingly spread on a base of fresh green lettuce leaves. Top off this colorful salad with a dash of some tangy dressing and if you are willing to indulge a little, add a sprinkle of blue cheese.
Ingredients:
For the dressing:
• 3 tablespoons White Wine Vinegar
• 2 tablespoons finely minced Spring Onions
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground Healthy Alternatives Organic Black Pepper Whole
• ¼ teaspoon Rock Salt
• 3 tablespoons Virgin Olive Oil
For The Salad:
• 10 cups mixed salad greens
• 225 grams shredded cooked Boneless Chicken Breast
• 2 large eggs, hard-boiled, peeled and chopped
• 2 medium tomatoes, diced
• 1 large cucumber, seeded and sliced
• 1 Indian/Imported avocado, diced
• 2 slices cooked Pork Bacon, crumbled
• ½ cup crumbled Danish Blue Cheese
Instructions:
1.Whisk vinegar, spring onions, mustard, pepper and salt in a small bowl. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss.
2. Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese on top of the lettuce. Drizzle the salad with the dressing.
5. An Asparagus Feast / Argula Egg And Asparagus Salad
This arugula, egg and charred asparagus salad is a delicious way to fill up on your greens. The charred medium stalks of asparagus blend well with the slightly runny yolks. Get some whole milk Greek yogurt to add to your lemony dressing for a mild tang. Spice up with some herbs and you are good to go!
Ingredients:
• 4 large eggs, boiled and peeled
• 3/4 teaspoon Rock salt
• 1/2 teaspoon grounded Healthy Alternatives Organic Black Pepper Whole
• 1 tablespoon Virgin Olive Oil
• 340 grams medium green asparagus, trimmed
• 1/4 cup plain whole-milk Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 250 grams Exotic Arugula Lettuce
Instructions:
1.Combine some olive oil, salt, pepper and asparagus on a baking sheet and spread on a single layer in the pan. Boil for 3 minutes or until lightly charred. Remove asparagus mixture from pan and cut into 2-inch stalks.
2. Combine some salt, pepper, yogurt, juice, and 1 tablespoon water in a medium bowl, and start stirring. Add arugula and toss. Arrange arugula mixture on a platter with asparagus mixture and the eggs on top.
Add a fresh spin to your weekly diet with these DIY Healthy salads. Get the freshest ingredients from the nearest Nature’s Basket or click here.
