How about making one of these fitness salad recipes for lunch today? In addition to guaranteeing a healthy dish, they are perfect for making your meal even more complete! The options are quite varied, for sure some will leave you with water in your mouth. Check out our fitness salad recipes:
Fitness salad recipes to spice up your lunch
Quinoa salad with tuna and cucumber
Time: 30min (+ 1h in the fridge)
Performance: 4 servings
Difficulty: easy
ingredients
- 1 cup quinoa (grain)
- 1 cup sweet grape tomatoes, halved
- 2 cans of drained solid tuna
- 1 Japanese cucumber, diced
- 1/2 cup (tea) of olive oil
- Salt, pepper and chopped parsley to taste
Method of preparation
Put the quinoa in a pan, cover with water and put it over medium heat. Cook for 10 minutes or until softened. Drain and, while still hot, transfer them to a bowl. Mix the rest of the ingredients, season with the olive oil, salt, pepper and parsley and refrigerate for 1 hour before serving.
Fresh fruit salad
Time: 20 min
Performance: 6 servings
Difficulty: easy
ingredients
- 1/2 bunch of washed iceberg lettuce
- 1/2 bunch of washed rocket
- 1/2 bunch of washed watercress
- 1/2 red onion cut into strips
- 200 g of cubed white cheese
- 150 g of strawberries, cut into 4 pieces
- 150 g of crimson grapes
- 1 mandarin in wedges
- 1/2 pear into cubes
- Juice of 1/2 lemon
- Salt and oil to taste
- 100g pecans for garnish
Salsa hint
- 1 tablespoon of chimichurri
- 1/3 cup (tea) of olive oil
- 1/3 cup (tea) of vinegar
- Salt to taste
Method of preparation
In a large salad bowl arrange the lettuce, rocket and watercress leaves. Arrange the onion, white cheese, strawberry, grape, mandarin and pear on top. Drizzle with lemon juice and season with salt and olive oil to taste. Decorate with pecans and serve immediately.
For the sauce, put all the ingredients in a jar with a lid, shake well until the mixture is smooth and serve separately.
Greek salad with anchovies
Time: 15 minutes
Performance: 6 servings
Difficulty: easy
ingredients
- 1 bunch of chopped escarole
- 1/2 bunch of chopped iceberg lettuce
- 2 sliced tomatoes
- 1 Japanese cucumber, sliced
- 100 g of black olives
- 50 g of anchovy fillets
- 2 tablespoons of chopped chives
- 1 tablespoon of capers
- 250 g of cubed white cheese
Sauce
- 1/2 cup (tea) of olive oil
- 3 tablespoons of vinegar
- 1 teaspoon of oregano
- Salt to taste
Method of preparation
Arrange the escarole, lettuce, tomato and cucumber on a serving dish. Add on top the black olives, the chopped anchovy fillets, the chopped chives, the capers and the cheese. For the sauce, combine the oil, vinegar, oregano and salt in a bowl. Dress the salad with the dressing just before serving.
Rich beetroot salad
Time: 40 min
Performance: 6 servings
Difficulty: easy
ingredients
- 1 bunch of thick striped iceberg lettuce
- 1/2 cup (tea) of grated chayote
- 1 cup defrosted fresh peas
- 1 grated carrot
- 2 grated raw beets
- 1 cup (s) of basil leaves
- Olive oil and lemon juice for dressing
- Salt and black pepper to taste
Method of preparation
Arrange the lettuce on a serving dish, spread the chayote, peas, carrots and beets on it.
Garnish with basil leaves and season with salt and pepper.
Season with olive oil and lemon juice, season with salt and pepper and serve immediately.
Avocado Salad
Time: 20 min
Performance: 6 servings
Difficulty: easy
ingredients
- 1 bunch of iceberg lettuce in strips
- 1 cup cherry tomatoes, halved
- 2 avocados cut into strips
- 1 lemon juice
- Salt, pepper, olive oil and sprigs of cilantro to taste
Method of preparation
Arrange the lettuce in a salad bowl, spread the tomatoes, avocado and drizzle with lemon juice.
Sprinkle the cilantro sprigs on top and season with salt, pepper and olive oil before serving.
Broccoli Salad With Cauliflower
Time: 20 min
Performance: 6 servings
Difficulty: easy
ingredients
- 1 bunch of ninja broccoli
- 1 bunch of cauliflower
- 1 diced carrot
- 200 g of chopped green beans
- 1 can of drained peas
- 1 can of drained green corn
- 2 chopped seedless cherry tomatoes
- 1 can of drained light solid tuna
- 1/2 cup chopped parsley (green)
- Salt to taste
- flush oil
Method of preparation
Steam broccoli, cauliflower, carrots and green beans for 5 minutes or until al dente. Remove from the oven and leave to cool.
In a bowl, mix the cooked vegetables, peas, corn, tomato, tuna, parsley and salt.
Transfer to a salad bowl, drizzle with olive oil and serve immediately.
Radish and rocket salad
Time: 20 min
Performance: 6 servings
Difficulty: easy
ingredients
- 1/2 bunch of rocket, washed and chopped
- 1 cup radish (washed and sliced)
- 1 sliced red onion
- 1/2 cup sliced black olives
- 1 cup of chopped heart of palm
- 1/3 cup of sliced sundried tomatoes
Sauce
- 4 tablespoons of balsamic vinegar
- 1 teaspoon of honey
- 1 teaspoon of salt
- 8 tablespoons of olive oil
- 1/2 teaspoon of oregano
Method of preparation
Pour all the sauce ingredients into a glass with a lid and shake vigorously until the mixture is smooth. Arrange the rocket, radish, onion, olive, heart of palm and tomato on a tray. Drizzle with the sauce and serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
