See 10 easy and delicious salad recipes to lose weight

One of the best friends when it comes to losing weight is maintaining a healthy diet. One way to ensure this is to prepare a proper menu, with all the nutrients the body needs. A good option to lose those unwanted pounds on the scale is to use salads.

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This type of food, if prepared completely, can easily replace a meal (lunch or dinner). The use of vegetables is important for health and, without a doubt, it should be a part of everyday life.

Despite the benefits of salad, many people prefer not to eat it because they are tired of the same options as always. With this in mind, we have selected a list of salad recipes that, in addition to being delicious, will make you achieve the long-awaited weight loss. Remember that salad alone will not help you lose weight. The idea is to combine healthy eating with daily physical activity.

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Shall we go to the recipe? Look:

1. Ginger and green salad


– 1/2 bunch of different herbs

– 10 tomatoes

– 1 small piece of fresh ginger

– Salt and pepper to taste

– Balsamic vinegar to taste

– 1 tsp extra virgin olive oil

Preparation mode

1- First, first clean all the leaves that will be used, then put them in a bowl;

2- Cut two tomatoes, then slice ginger, as thin as possible;

3- Add olive oil and balsamic water to taste;

4- Finish with salt and pepper and olive oil.

By: Cozinha Travessa

2. Chicken salad with watermelon and Persian lime

| Birth/Travessa Kitchen



– 1 pot of natural full-fat yogurt

– 2 spoons of honey

– 3 tablespoons of Persian lemon juice

– 2 tablespoons of basil

– half a spoon of salt


– 8 leaves of curly lettuce, in a tube

– 2 cups cubed roasted chicken

– 2 cups (tea) of orange watermelon, in cubes

– 2 lemons from Persia in the peel

– Parmesan cheese shavings

Preparation mode

1- In a container, mix yogurt, honey, lemon juice, basil and salt. Reserve;

2- On the food plate, arrange lettuce, chicken, watermelon cubes and Persian lime;

3- Dip it with the prepared Yogurt sauce;

4- Finish with ready parmesan.

By: Nestlé

3. Traditional Caesar Salad


for salad

– 2 heads of romaine or iceberg lettuce

– Caesar sauce

– Croutons

here’s the soup

– 1/2 cup of homemade mayonnaise

– 1 lemon zest

– juice of 1/2 lemon

– 2 cans anchovy fillets, chopped

– 2 tablespoons freshly grated Parmesan

– 1 clove of garlic, finely chopped

– 1 teaspoon of mustard

– 1 tablespoon of extra olive oil

– freshly ground black pepper to taste

– salt to taste

for croutons

– 6 slices of bread

– 1 tablespoon of extra olive oil

– oregano

– salt

Preparation mode


1- Cut the slices of bread into squares of about 2 cm. And place them on a baking sheet;

2- Rub the bread with olive oil, then sprinkle a little oregano to taste and a little salt. Mix well with your hand to combine all the cubes with oil;

3- Bring it to the oven preheated to 230 ˚C for 5 minutes, then remove it from the oven and grill it so that the cubes turn and return to the oven for 5 minutes or until they become golden.

Caesar dressing and mass

1- In a bowl, mix all the ingredients well. If necessary, add a little salt and keep aside;

2- When serving, mix a few spoonfuls of the sauce with the leaves and put it in a bowl, plate or salad plate;

3- Finish with Parmesan cheese and put croutons on top.

By: Marola with Carambola

4. Roasted beetroot salad

Beetroot is a very nutritious food, but not everyone likes it. This is a different way to prepare it, which even those who don’t like it very much will enjoy… Ham leaves.


– 4 medium peeled beets (700 g).

– 3 spoons of olive oil

– 2 spoons of finely chopped ginger

– 1 spoon of dried oregano

– 1/3 cup of red onion

– 1 small onion of garlic, finely chopped

– 1/3 cup chopped chives

– 1 tablespoon of fresh thyme

– 1 lemon juice

– salt to taste

– ground pepper to taste

Preparation mode

1- Preheat the oven to 200ºC;

– Cut the beets into cubes of about 2 cm on each side. Spread the cubes on a non-stick grill, season with salt to taste, with dehydrated oregano, with ginger, and sprinkle with 3 tablespoons of olive oil. Mix and bake for about 15 minutes;

2- Remove the roast and mix well, then the cubes will roast evenly;

3- Put it in the oven for 15 minutes, or until you can stick a fork easily;

4- Remove the plug and put it in the bowl. Add chopped chives, red onion, chopped garlic and fresh thyme

5- Adjust the salt if necessary and add the chopped pepper and lemon juice

6- If you want to mix it, put it in the fridge for a few hours before serving.

5. Water salad


– water

– Pineapple (chopped)

– canned chili peppers

– 2 cups of Natural Yogurt

– 1 lemon juice

– 2 spoons of honey

– 4 tablespoons of mustard

– 1 Root of Salt

– 1 Bird of Black Pepper

Preparation mode

1- In a bowl, add yogurt, lemon juice, honey, mustard, salt, black pepper and mix well;

2- On the food bowl, pour the washed water, chopped pineapple and canned pepper;

3- Serve with sauce and it’s ready!

By: Minute Recipes

6. Quinoa Salad

| Born / Nestlé


– 250 g of quinoa grains

– half a teaspoon of paprika

– 2 tablespoons of olive oil

– half a spoon of grated ginger

– 1 grated carrot

– 1 peeled and seeded tomato, chopped

-1 spoon of chopped green onion

– Salt and pepper to taste

Preparation mode

1- In a pan, boil one liter of water;

2- Add quinoa and paprika and cook for about 20 minutes in a covered pan;

3- Turn off the fire, drain and save;

4- In a pan, boil the oil, brown the ginger and add the carrot;

5- Turn off and mix the cooked quinoa, salt, pepper, tomatoes and chives. worship

By: Nestlé

7. Green salad with apricot, chia and sesame

| Birth/Travessa Kitchen


– 1 bunch of gourmet lettuce

– 1/2 bunch of mini arugula

– 1 cup of chopped apricots

– 1/2 glass of chopped palm hearts

– 1 teaspoon of chia

– 1 spoon of white sesame

– salt, olive oil and lemon to taste

Preparation mode

1- Wash the greens well and mix them in a good salad bowl;

2- Then add chopped apricot, chia, sesame and dates and season to taste;

3- Add lemon, olive oil and salt. Worship!

By: Cozinha Travessa

8. Chicken salad


– 1 cup raw chickpeas

– 1/2 medium Brazilian zucchini, cut into cubes

– 1 cup grated carrot

– 1/2 cup chopped onion (I used red).

– 1/2 cup fresh peas

– 1/2 cup chopped parsley

– 2 tablespoons of mustard

– juice of half a lemon

– Olive oil to taste

– salt to taste

– Black pepper to taste

Preparation mode

1- Cook the chicken according to taste;

2-Cut the zucchini into small pieces and cook in hot water until it is al dente, it will take about 5 minutes;

3- Mash the carrot and cut the other ingredients as described;

4- Mix everything in a bowl, with mustard and lemon, add salt and pepper to taste, then rub with olive oil;

5- Leave it in the fridge for an hour before serving.

9. Quinoa Salad with Tuna and Cucumber


– 1 cup of whole grain quinoa

– 1 cup sweet grape tomatoes, half

– 2 cans of strong tuna juice

– 1 Japanese cucumber, sliced

– 1/2 cup of olive oil

– Salt, pepper and chopped parsley to taste

Preparation mode

1- In a pan, put the quinoa, cover with water and bring to medium heat;

2- cook for 10 minutes or until soft. Drain and while still hot transfer to another bowl;

3- Then mix the rest of the ingredients, add olive oil, salt, pepper and parsley and put it in the fridge for an hour before serving.

By: Kitchen guide

10. Yogurt, Cucumber and Mint Salad


– 2 Japanese cucumbers

– 1 pot of natural yogurt (170g)

– 1 tablespoon of olive oil

– 20 mint leaves

– salt to taste

Preparation mode

1- Wash, dry and cut the ends of the cucumbers. Pass the cucumbers by cutting the vegetables to form a thin slice;

2- Wash and dry the mint leaves;

3- In a medium bowl, add sliced ​​cucumber, mint leaves and yogurt;

4- Add olive oil and salt to taste;

5- Mix gently and serve the next time.

By: Panelinha

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