Salad in the winter? Learn how to appreciate her without feeling bad

hello, Readers!!! Although Mundo Maria loves salads, even in winter, there are many people who hate it and cannot eat them. That’s why I’m going to share three recipes where they fit together so you can eat them without complaining.

I’ll start with a recipe that has a salad and is warm so everyone can be happy!

zucchini spaghetti

– 4 medium zucchini;

– olive oil and salt to taste.

One of the easiest and most delicious healthy recipes out there to get out of the ordinary and which can be considered as a salad on the go, is zucchini spaghetti. In addition to being easy to prepare, it combines with other suitable ingredients such as chicken, fish, meat or tofu. So you eat vegetables without feeling happy. To prepare it, just cut the zucchini with a slicer that will leave it in the shape of spaghetti, if you don’t have a device, in any grocery store you can find it already cut.

To cook it, bring the water to a boil with a little salt and oil and leave it for about 10 minutes, like pasta, you know? Choose your favorite sauce to serve, it can be red sauce, with pesto, just in butter.. then let your imagination fly.

the middle bowl

– 1 cucumber;

– 1 tomato;

– 1 cup of boiled chicken;

– 5 black olives;

– 1 cup of boiled quinoa tea;

– 2 tablespoons of hummus;

– parsley;

– toasted sesame seeds;

– olive oil, salt and pepper to taste.

One bowl It is the best alternative for those who cannot bear to eat this salad every day, but still want to eat vegetables, herbs and vegetables. The Mediterranean dish is easy to make – if you already have the cooking equipment. Then cut the required ingredients and make sure that all the ingredients in the bowl are the same size and then mix them in the bowl making the same proportion of all the ingredients. Fill with hummus on top and season to taste.

Tips on how to make nutritious salads to eat with taste in the winterMediterranean, the way to eat salad without grimacing. @culinaryhill/Data/ND

pumpkin and baked beans

– 4 cups of pumpkin;

– 1 cup of cooked black beans (without broth);

– 1 cup raw quinoa;

– 1 cup of corn;

– 2 teaspoons of cumin;

– 1/2 teaspoon of thyme;

– 1/2 cup of chopped chives;

– olive oil, salt and pepper to taste.

And to finish with a healthy recipe for dribble salad, very tasty and nutritious. Quick to prepare, cook the sliced ​​pumpkin in salted water until soft, put them in a pyrex glass that can be taken to the oven. Then add the cooked beans without broth and the rest of the beans. Sprinkle with thyme and chopped chives, finish with olive oil, salt and pepper to taste. Bake at 200 degrees for 45 minutes. It seems difficult but it’s not and if you think the recipe is too big, reduce all the ingredients by half.

I hope you like the tips for non-salad lovers.

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