7 Detox Salads To Help You Lose Weight

7 Detox Salads To Help You Lose Weight


Learn how to prepare delicious, light and nutritious recipes to include in your diet

In addition to helping you lose weight in a healthy way, detox salads provide essential nutrients for the proper functioning of the body. They help those who want to have a light, nutritious and healthy menu. This is because leaves and vegetables are rich in fiber, which contributes to the proper functioning of the intestine. Below, take a look at 7 simple and delicious detox salad recipes to include in your diet and help you lose weight!




Salad fortifying detoxifying

Ingredients

  • 1 head of cauliflower florets
  • 1 broccoli
  • 2 carrots, peeled and sliced
  • Salt, ground black pepper and olive oil to taste
  • Juice of 1 lemon
  • Water for cooking

Preparation method

Place the broccoli florets, carrots and cauliflower in a pan and cover with water. Add salt and cook over medium heat until the carrots are soft. Turn off the heat, drain the water and transfer the ingredients to a container. Let cool and season with salt, lemon juice, black pepper and olive oil. Serve.

Salad to eliminate toxins

Ingredients

  • 1 chopped white cabbage
  • 1 chopped seedless tomato
  • 1 head of chopped iceberg lettuce
  • 1 beet peeled and grated
  • Juice of 1 lemon
  • Salt and olive oil to taste

Preparation method

In a bowl, place the cabbage, tomato, chopped lettuce leaves and beetroot. Mix and season with lemon juice, salt and olive oil. Serve.

Salad to deflate

Ingredients

  • 2 cups finely sliced ​​kale
  • 1/2 cup of tea pineapple in cubes
  • 1 tablespoon flax seeds
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt to taste

Preparation method

In a bowl, massage the kale with the lemon juice and a pinch of salt until soft. Add the pineapple and flax seeds. Drizzle with olive oil and mix well before serving.

Salad to strengthen immunity

Ingredients

  • 2 cups of arugula
  • 1 mango cut into cubes
  • 1 grated carrot
  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • Juice of 1 orange
  • Salt and ground black pepper to taste

Preparation method

In a bowl, mix the arugula, mango and carrot. In a separate bowl, prepare the dressing with the orange juice, olive oil, grated ginger, salt and black pepper. Dress the salad with the dressing and mix well before serving.

Roomanti-inflammatory

Ingredients

  • 1/2 sliced ​​cabbage
  • 6 radishes, peeled, sliced
  • 1 cup of tea leaves spinach cut
  • 1/2 tablespoon grated ginger
  • Salt, ground black pepper and olive oil to taste

Preparation method

In a bowl, place the radish, cabbage and spinach and mix well. Season with salt, olive oil and black pepper. Add the ginger, mix and serve immediately.



Salad to help the digestive system

Salad to help the digestive system

Ingredients

  • 1 beetroot, peeled and cut into half moons
  • Pulp of 1 avocado cut into a crescent
  • 1 red onion peeled and sliced
  • 1 head of curly lettuce
  • Juice of 2 lemons
  • 1 cup white sesame tea
  • Salt, ground black pepper, dill sprigs and olive oil to taste
  • Water for cooking

Preparation method

Place the beetroot in a pan, cover with water and cook over medium heat until soft. Then, turn off the heat, drain the water and peel and cut the beetroot into half moons. Book. Place the avocado pulp in a container and season with salt, black pepper, lemon and olive oil and set aside. Place the lettuce leaves, beetroot, onion, dill sprigs, avocado pulp in a salad bowl and mix. Season with salt and olive oil and sprinkle with sesame seeds. Serve then.

Salad for increase satiety

Ingredients

  • 1/2 cup cooked chickpeas
  • 1 onion peeled and sliced
  • 1 seedless tomato, sliced
  • 1 carrot peel and cut into cubes
  • 1/2 yellow pepper, chopped
  • 50g aubergines, peeled and diced
  • 1/2 courgette, peeled and chopped
  • Salt, oil, vinegar and chopped parsley to taste

Preparation method

In a skillet, add the olive oil and place over medium heat to heat. Add the onion and pepper and sauté until golden brown. Add the chickpeas, carrots, tomatoes, eggplant and zucchini and cook for 5 minutes. Turn off the heat, let it cool and season with salt, vinegar and parsley. Serve.

Source: Terra

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