5 functional salads to help you lose weight

Salads are commonly prepared with vegetables and fruits and are full of flavors and textures. Rich in vitamins and essential nutrients for the body, they help prevent diseases and help in the weight loss process, as they provide satiety and provide fibers that collaborate for the proper functioning of the body. Next, check out 5 different and delicious salad recipes for you to increase your diet. Look!

Arugula Salad with Raspberry

Ingredients

• 100 g of arugula
• 100 g of red lettuce
• 200g finely chopped feta cheese
• 1 avocado, peeled and cut into cubes
• 100 g raspberry
• Salt, olive oil and ground black pepper to taste

Method of preparation

Wash the arugula and lettuce leaves under running water and place in a container. Add the cheese, drizzle with olive oil and stir well. Add the raspberries and avocado and mix well. Season with salt and pepper and serve immediately.

Quinoa Salad with Carrots and Sesame

Ingredients

Salad

• 2 cups of sliced ​​red cabbage
• 1 cup of tea quinoa boiled
• 1 cup peeled and grated carrot tea
• 2/3 cup of sliced ​​chives
• 2 tablespoons sesame seeds

Sauce

• 1 tablespoon vinegar
• 4 tablespoons of olive oil
• 1 tablespoon of honey
• 1 teaspoon of soy sauce
• Salt and ground black pepper to taste

Method of preparation

In a container, place the vinegar, olive oil, honey and soy sauce and mix until you get a homogeneous consistency. Season with salt and pepper and set aside. In another container, have all the salad ingredients and mix well. Add the sauce and stir to incorporate with the other ingredients. Serve immediately.

Cucumber Salad with Mango

Ingredients

• 1 mango peeled and cut into cubes
• 1 avocado peeled and cut into cubes
• 2 cucumbers cut into cubes
• 2 tomatoes cut into cubes
• 2 tablespoons of apple cider vinegar
• Salt and chopped parsley to taste

Method of preparation

In a container, place the mango, avocado, cucumbers and tomatoes and mix well. Season with salt, parsley and vinegar and stir to incorporate with the other ingredients. Refrigerate for 1 hour and serve immediately.

Sweet potato salad with spinach

Ingredients

• 1 sweet potato, peeled and cut into cubes
• 2 cups of tea spinach leaves
• 2 cups of chickpea tea
• 1 lemon juice
• 1 avocado, peeled and cut into cubes
• 1 tablespoon sesame seeds
• Salt, olive oil and ground black pepper to taste

Method of preparation

Place the potatoes in a baking dish, drizzle with olive oil and season with salt and pepper. Cover with aluminum foil and bake in a preheated oven at 180ºC for 20 minutes. Carefully remove the foil halfway through cooking to finish baking. Reserve.

In a container, place the chickpeas and wash in running water. Transfer the beans to a baking dish, drizzle with olive oil and season with salt and pepper. Mix well and bake in a preheated oven at 200ºC for 40 minutes. Reserve. In a container, place the spinach leaves, sweet potato, chickpeas, avocado and sesame seeds and mix well. Season with salt and pepper and serve immediately.

Melon Salad with Chicken

Ingredients

Salad

• 1 bunch of lettuce washed and sliced
• 2 cups of tea chicken breast diced
• 2 cups peeled and diced melon tea
• Juice of 2 lemons
• 1 tablespoon of soy sauce
• Salt, olive oil and ground black pepper to taste

Sauce

• 250 ml natural yogurt
• 1 tablespoon of honey
• 3 tablespoons of lemon juice
• 2 tablespoons of basil
• 1/2 tablespoon of salt

Method of preparation

Salad

In a container, place the chicken pieces and the soy sauce and mix well. Season with salt and pepper. Reserve. In a pan, put the olive oil and lead to medium fire to warm up. Add the chicken pieces and grill until golden brown. Turn off the heat and set aside. In a container, arrange the lettuce leaves, the chicken and the melon cubes. Water with the lemon juice, mix well and book.

Sauce

In a container, place the yogurt, honey, lemon juice and basil and stir well. Season with salt and pour the dressing over the salad. Serve immediately.