7 detox salad recipes for dinner

Find out how to prepare nutrient-dense dishes for a healthier diet

Detox salads are nutritious and full of healthy ingredients for a light and balanced dinner. Furthermore, since they contain many vitamins, minerals and fibre, they can be integrated into the diet in a practical and simple way. In addition to helping maintain a balanced diet, they help eliminate toxins and provide energy to the body.

Below, see 7 tasty detox salads to try for dinner!

Detox salad with quinoa and spinach

Ingredients

• 200 g of cooked quinoa
• 1 yellow pepper cut into pieces
• 1 red pepper cut into pieces
• 1 tomato cut into pieces
• 1 avocado cut into pieces
• Juice of 1 lemon
• 2 tablespoons of olive oil
• Salt, spinach leaves and ground black pepper to taste

Preparation method

In a bowl, mix the cooked quinoa, peppers, avocado and tomato. Then add the spinach leaves and mix gently. Season the salad with olive oil, lemon juice, salt and black pepper. Mix the ingredients and serve immediately.

Red beetroot and green apple detox salad

Ingredients

• 1 beet grated
• 1 green apple chopped
• 50 g of chopped walnuts
• Juice of 1 lemon
• 200 ml of natural yogurt
• Salt, spinach leaves and ground black pepper to taste

Preparation method

Place the red beetroot, green apple and walnuts in a container. Mix the ingredients well and then add the spinach leaves. In another container, mix natural yogurt, lemon juice, salt and black pepper. Serve the salad with the yogurt sauce.

Detox salad with grilled chicken and pineapple

Ingredients

• 200 g of chicken breast grilled and cut into slices
• 1 pineapple cut into pieces
• 1 avocado cut into slices
• 2 tablespoons of olive oil
• 1 tablespoon honey
• Juice of 1 lemon
• Salt, rocket leaves and ground black pepper to taste

Preparation method

In a container, add the pineapple, grilled chicken, avocado and mix well. Add the rocket leaves. In a container, mix olive oil, honey, salt and black pepper. Serve the salad immediately with the dressing.

Detox Roasted Vegetable Salad

Ingredients

• 1 aubergine cut into cubes
• 1 carrot dice
• 1/2 red pepper cut into cubes
• 1/2 yellow pepper cut into cubes
• 1/2 green pepper cut into cubes
• 1 cup cherry tomatoes cut in half
• 2 tablespoons of olive oil
• 2 tablespoons balsamic vinegar
• Basil leaves, salt and ground black pepper to taste

Preparation method

Place all the vegetables in a pan, drizzle with olive oil and balsamic vinegar and season with salt and black pepper. Sprinkle the basil and bake in a preheated medium oven until golden brown. Serve then.

Detox Black Bean Salad

Ingredients

• 200 g of black beans cooked and drained
• 100g cooked green corn
• 1 avocado cut into cubes
• 1/2 cucumber cut into cubes
• 1 tomato cut into pieces
• Juice of 1 lemon
• 2 tablespoons of olive oil
• Salt, chopped coriander and ground black pepper to taste

Preparation method

In a container, combine black beans, green corn, tomato, avocado and cucumber. Then add the coriander and season the salad with olive oil, lemon juice, salt and black pepper. Mix all the ingredients well and serve.

Detoxifying lentil and chickpea salad with tahini

Ingredients

• 150 g of cooked and drained lentils
• 150 g of cooked and drained chickpeas
• 1 grated carrot
• 1/2 red onion cut into thin slices
• 1 handful of fresh mint leaves
• 1 handful of chopped parsley leaves
• 1 tablespoon sesame seeds
• 3 tablespoons tahini
• Juice of 1 lemon
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste

Preparation method

In a bowl, mix the lentils, chickpeas, carrots, red onion, mint leaves and parsley. In another container, prepare the sauce by mixing the tahini, lemon juice, olive oil, salt and black pepper until it forms a smooth cream. Drizzle the salad with the dressing, sprinkle the sesame seeds and toss gently before serving.

Roasted pumpkin and quinoa detox salad

Ingredients

• 200 g of pumpkin cut into cubes
• 1 cup cooked quinoa
• 1/2 cup tea cranberries dried
• 1 handful of rocket
• 2 tablespoons of nuts bites
• 3 tablespoons of olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt, ground black pepper and rosemary to taste

Preparation method

Arrange the squash on a baking tray and season with olive oil, salt, black pepper and rosemary. Bake in preheated medium oven until golden brown. In a bowl, mix the cooked quinoa, cranberrieswalnuts and roasted pumpkin. Then add the rocket leaves. In another container, prepare the sauce by combining olive oil, apple cider vinegar and honey. Mix well and pour over the salad before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.