5 fit salads to help you lose weight

To prepare a fit salad to help you lose weight, it is important to choose fresh and varied ingredients that have important nutrients for the body, such as vitamins, minerals, fiber and protein. In addition, it is important to avoid the excessive use of industrialized sauces and seasonings, which can add extra calories to the salad. Next, check out how to prepare some delicious and light recipes!

green salad with mango

Ingredients

• 1 mango
• 1 pomegranate seeds
• 1/2 bunch of flat lettuce
• 1/2 bunch of red lettuce
• 1/2 cup of fresh fennel leaves
• 4 cherry tomatoes cut in half
• 1 cup of tea leaves arugula
• 1/2 red onion
• 1 tablespoon olive oil
• 1 lemon juice
• Salt, ground black pepper and oregano to taste

Method of preparation

Wash the lettuce leaves and arugula leaves well. Peel and cut the mango into cubes. Cut the cherry tomatoes in half and the onion into slices. In a salad bowl, place the lettuce leaves and, on top, add the arugula leaves, fennel leaves, mango, cherry tomatoes, pomegranate seeds and red onion. Mix the ingredients and season to salad with olive oil, lemon juice, salt, black pepper and oregano. Serve immediately.

Okra Salad with Leeks

Ingredients

• 300 g of okra
• 1 leek cut into thin slices
• 1/2 bunch of chopped parsley
• Olive oil and lemon juice to taste
• 1/4 of a tea cup of olive oil
• 1 teaspoon of salt

Method of preparation

Remove the ends of the okra and cut it lengthwise. In a skillet, heat a little olive oil over medium heat and grill the okra until lightly golden. In a salad bowl, mix the okra with the leek and season with olive oil, lemon, parsley and salt. Serve immediately.

chicken salad with egg

Ingredients

• 4 eggs
• 1/2 breast chicken
• 1/2 bunch of lettuce
• 1/2 sliced ​​red onion
• 2 tomatoes cut into slices
• 2 tablespoons of olive oil
• 1 tablespoon chopped parsley
• Juice of 1/2 lemon
• Oregano, salt and ground pink pepper to taste
• Water

Method of preparation

In a bowl, season the chicken breast with salt and pepper. In a skillet greased with 1 tablespoon of olive oil, grill the chicken over medium heat. Then cut it into slices. In a pan, put the water and lead to medium fire. Cook the eggs for approximately 8 minutes. Then, wait to cool down, remove the shell from the eggs and cut them into 4 parts. In a container, mix 1 tablespoon of olive oil, lemon juice and salt. In a salad bowl, place the lettuce, chicken, onion and tomatoes. Season the salad with chopped parsley, oregano and pink pepper and serve with the dressing.

Cabbage and carrot salad

Ingredients

• 4 cups of tea cabbage purple cut into slices
• 1 carrot cut into slices
• 1 cup mango cut into cubes
• 2 tablespoons chopped parsley
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• Water

Method of preparation

In a saucepan, cover the carrots with water and bring to a boil over medium heat. Cook for 5 minutes, leaving the carrot still crunchy. Drain the water. In a container, place the cabbage, carrots and mango. season the salad with lemon juice, olive oil, salt and black pepper. Mix and serve then.

Salad with yogurt dressing

Ingredients

• 300 g cabbage cut into thin strips
• 1 cup of tea carrot grated
• 1/2 cup chopped chives
• 2/3 cup natural yogurt tea
• 2 tablespoons of honey
• 1 lemon juice
• Salt and ground black pepper to taste

Method of preparation

In a salad bowl, mix the cabbage, carrots and chopped chives. In a container, mix the yogurt, honey and lemon juice. Water the salad with the dressing, add salt and black pepper and mix well. Serve next.