7 different salads to try on World Meat Donation Day




Avocado Salad – Photo: Cooking Guide

Image: Kitchen guide

We all know that including salad in our diet is important for our health, but eating lettuce and tomatoes every day can be very tiring. A good alternative to this problem is to prepare different salads, since in this way we interact with other nutrients and do not get tired of eating the same food as always.

With this in mind, Kitchen Guide has shared some amazing salad recipes to try! They are good options for lunch, as today, March 20, is World Meat Free Day. Look!

avocado salad



Chicken salad with vegetables - Photo: Guia da Cozinha

Chicken salad with vegetables – Photo: Guia da Cozinha

Image: Kitchen guide

While: 20 min

Activities: 6 meals

Bother: Easier

Ingredients

  • 1 bunch of lettuce in a tube
  • 1 cup cherry tomatoes, halved
  • 2 avocados in a tube
  • 1 lemon juice
  • Salt, pepper, olive oil and coriander sprigs to taste

Preparation mode

Arrange lettuce in a salad bowl, spread tomatoes, avocado and sprinkle with lemon juice.

Sprinkle coriander sprigs on top with salt, pepper and olive oil before serving.

Chicken salad with vegetables



Zucchini salad with walnuts – Photo: Guia da Cozinha

Zucchini salad with walnuts – Photo: Guia da Cozinha

Image: Kitchen guide

While: 1h (+ 12h soak)

Activities: 4 food

Bother: Easier

Ingredients

  • 100 g of chickpeas
  • Salt and thyme sprigs to taste
  • 1 chopped carrot
  • 1 sliced ​​cucumber
  • 2 chopped tomatoes
  • 1 chopped celery
  • 1 chopped green pepper
  • 4 tablespoons of olive oil
  • 1 lemon juice
  • 4 curly lettuce leaves

Preparation mode

Soak the chicken in hot water and salt for 12 hours. Drain, put in a pan, cover with water and salt, and cook on medium heat until tender. Drain and let cool. Mix with carrot, cucumber, tomato, celery and bell pepper. Add olive oil, lemon juice and salt. Transfer to a plate lined with lettuce leaves and serve sprinkled with thyme.

Zucchini salad with walnuts, apricots and mint



Moroccan couscous salad – Photo: Guia da Cozinha

Moroccan couscous salad – Photo: Guia da Cozinha

Image: Kitchen guide

While: 20 min

Activities: 6 meals

Bother: Easier

Ingredients

  • 1 cup chopped walnuts
  • 1/2 cup chopped apricots
  • 8 leaves of romaine lettuce, preferably organic
  • 1/4 cup mint (chopped)
  • 2 bunches of radichio, preferably organic
  • 1/4 cup (tea) lemon juice
  • 2 zucchini, cut into strips, preferably organic
  • 1 teaspoon ground black pepper
  • Extra virgin olive oil to taste
  • sea ​​salt to taste

Preparation mode

In a large salad bowl, put romaine and radicchio lettuce leaves, put zucchini on top, add walnuts, apricots, mint, lemon juice and pepper. Add oil and salt to taste. Serve immediately. A great option for non-meat eaters!

Moroccan couscous salad



Pesto pasta salad – Photo: Guia da Cozinha

Pesto pasta salad – Photo: Guia da Cozinha

Image: Kitchen guide

While: 30 minutes (break + 1 hour)

Activities: 5 meals

Bother: Easier

Ingredients

  • 1 cup Moroccan couscous
  • 1 and 1/2 cups (tea) of hot water
  • 2 tablespoons of oil
  • 1 vegetable bouillon cube
  • 1 red onion in a tube
  • 2 tablespoons of chopped parsley
  • 1 tomato in a tube
  • 1 lemon juice
  • 1/2 cup (tea) of black raisins
  • 2 tablespoons chopped mint
  • salt to taste
  • Mint leaves to decorate

Preparation mode

In a large bowl, put the Moroccan couscous and drain the water and dissolve the vegetables. Cover the bowl and let it rest for 1 hour. Drain the excess water and fluff the couscous with a fork. Add onions, tomatoes, lemon juice, raisins, olive oil, parsley, mint and salt. Mix well and transfer to a plate. Garnish with mint leaves and serve.

Pesto pasta salad



Egg lovers – Photo: Cooking Guide

Egg lovers – Photo: Cooking Guide

Image: Kitchen guide

While: 1 hour

Activities: 5 meals

Bother: Easier

Ingredients

  • 1 pack fusilli noodles tricolor (500g)
  • salt to taste
  • 2 tablespoons of oil
  • 250 g of sliced ​​mozzarella cheese
  • 1 cup chopped green olives
  • 1 can of green corn

soup

  • 1 cup chopped walnuts
  • 1 cup (tea) of olive oil
  • 3 minced garlic cloves
  • 1 cup fresh basil
  • 150 g grated Parmesan cheese
  • Salt and black pepper to taste

Preparation mode

For the sauce, put the garlic and peanuts in a blender and blend quickly. Slowly add the oil, beat. Add basil, parmesan, season with salt and pepper and whisk to combine. Save Cook the pasta in boiling salted water until al dente. Drain, sprinkle with oil and let cool. Transfer to a bowl, add mozzarella, olives, corn and reserved sauce. Mix and transfer to a plate. Refrigerate until ready to serve.

fan

While: 35 min

Activities: 5 meals

Bother: Easier

Ingredients

  • 3 eggplants
  • salt to taste
  • oil to drip
  • 4 chopped tomatoes
  • 300 g of chopped mozzarella cheese
  • Rosemary for garnish

Preparation mode

Wash the eggplants and cut them into 1-inch thick slices. Add salt and oil and pour into the pan, one next to the other. Bake in the preheated oven for 5 minutes or until soft. Remove and let it cool. In a refractory, combine slices of eggplant, tomatoes and mozzarella. Sprinkle with salt and olive oil and return to the oven for 10 minutes or until golden brown. Remove, garnish with rosemary and serve.

lek sausage

While: 20min (+1h in the fridge)

Activities: 10 servings

Bother: Easier

Ingredients

  • 2 tablespoons of oil
  • 8 knickknacks lek
  • 2 unpeeled green apples, chopped
  • 1 cup seedless white raisins
  • 1 cup chopped walnuts
  • 2 cups of low-fat natural yogurt (400g)
  • 1 cup (tea) light cream
  • Salt, pepper and parsley to taste
  • 20 leaves in total

Preparation mode

In a pan, heat the oil on medium heat and fry the leek for 3 minutes. Transfer to the bowl, let it cool and mix in the other ingredients. Refrigerate for 1 hour. Divide between the finished leaves and serve immediately.

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