5 fit salads to include in your diet

Salads are healthy and refreshing options for a balanced meal. They can be composed of different types of leaves, vegetables, fruits, grains and lean proteins, making it a versatile and tasty alternative for those looking for a more nutritious diet. So, combining natural and fresh ingredients, the 5 salads below are ideal for those looking for a lighter and more balanced diet, without giving up on flavor and practicality.

Chicken salad with white cheese

Ingredients

• two chicken breasts diced
• 200 g of chopped lettuce
• 10g halved cherry tomatoes
• 100 g cucumber cut into slices
• 1/2 chopped avocado
• 120 g white cheese cut into cubes
• Olive oil, salt and lemon to taste
• Water

Method of preparation

In a pan, place the chicken cubes, cover with water and season with salt. Place over medium heat and cook until soft. Then drain the water and reserve the chicken. In a salad bowl, mix the chicken breast cubes with the other ingredients. Season with salt, lemon, olive oil and serve next.

Eggplant salad with tofu

Ingredients

• 1 eggplant cut into slices
• 1 bunch of chopped lettuce
• 150 g of tofu crumbled
• 2 tablespoons basil leaves
• Olive oil, salt and ground black pepper to taste

Method of preparation

In a container, place the tofu and season with olive oil, salt and black pepper. Mix and book. In a sieve, place the eggplant slices and sprinkle a little salt. Let her rest for 15 minutes. Then wash the eggplant under running water and dry with a paper towel. Place the eggplant slices in a skillet greased with olive oil and lead to medium heat until golden. In a salad bowl, place the lettuce, eggplant, tofu and basil. Season the salad with olive oil, salt and black pepper. Serve immediately.

Lentil Salad

Ingredients

• 250 g of lentils
• 1 cup carrot cut into pieces
• 1 1/2 tea of pumpkin cut into pieces
• Chopped coriander, salt and ground black pepper to taste
• 1/4 of a tea cup of olive oil
• 1/2 cup balsamic vinegar tea
• Water

Method of preparation

In a pan, cover the Lentil with water and place over medium heat. Cook it until it becomes soft. Turn off the heat, drain the water and set aside. In another pan, cover the pumpkin and carrots with water and bring to a boil. Cook until the vegetables are soft. Turn off the heat and drain the water. In a salad bowl, arrange the lentils, carrots and pumpkin. Season with salt, black pepper, oil and vinegar. Stir well and refrigerate for 2 hours. Then splash the cilantro and serve.

Mixed Mushroom Salad with Arugula and Lemon Herb Dressing

Ingredients

• 150g mixed mushrooms (shitake, shimeji, Paris mushroom)
• 2 cups of arugula
• 1/2 cup cherry tomatoes cut in half
• 1/4 of sliced ​​red onion
• 1 tablespoon olive oil
• Salt and ground black pepper to taste

Sauce

• 2 tablespoons of olive oil
• 1 lemon juice
• 1 tablespoon chopped fresh herbs (parsley, chives and basil)
• 1 clove of minced garlic
• Salt and ground black pepper to taste

Method of preparation

In a skillet, heat the oil over medium heat and add the mushroom mix. Season with salt and pepper and cook until soft and golden. In a large bowl, combine arugula, cherry tomatoes and onion. In another bowl, combine the olive oil, lemon juice, herbs, garlic, salt and black pepper to make the sauce. Add mushrooms to salad and mix well. Drizzle with the sauce and serve.

Leaf salad with lentils

Ingredients

• 1/2 cup of lentil tea
• 2 seedless tomatoes
• 1 cucumber
• 1/2 avocado
• 1 red onion
• 1/4 pack of flat lettuce
• 1/4 of a bunch of chicory
• 1 tablespoon olive oil
• 1 lemon juice
• Salt, ground black pepper and oregano to taste
• Water

Method of preparation

Soak the lentils in a bowl of water for 8 hours. After this period, drain and wash it under running water. In a pan, cover the lentils with water. Bring to a boil and cook for 15 minutes. Turn off the heat, drain the water and reserve the lentils. Cut the red onion into rings and the tomato and cucumber into small cubes. Roughly tear the chicory and lettuce leaves. In a container, have all the vegetables and lentils. Mix well and season the recipe with olive oil, lemon juice, salt, black pepper and oregano. Serve immediately.