7 detoxifying and refreshing salads to start the week

7 detoxifying and refreshing salads to start the week


Find out how to prepare healthy, practical and light recipes to satisfy your palate and improve your diet

If you’re looking for a refreshing and healthy way to start the week, detox salads are the perfect answer, as they revitalize the body and reinvigorate energy. Not only do they satisfy the palate, but they are also excellent allies in the diet. So learn to prepare nutritious recipes that help eliminate toxins, strengthen the immune system and provide a feeling of well-being. Check!




Kale salad with carrots and apples

Ingredients

  • 2 cups chopped kale
  • 1 carrot cut into thin strips
  • 1 cup of tea nuts bites
  • 1 apple with peel, cut into thin strips
  • Juice of 1 lemon
  • 1 teaspoon of extra virgin olive oil
  • Salt and ground black pepper to taste

Preparation method

In a bowl, mix the kale, carrot, walnuts and apple. Season with lemon juice, olive oil, salt and black pepper. Serve immediately.

Watermelon salad with feta cheese

Ingredients

  • 2 cups watermelon, cut into cubes
  • 1 cucumber cut into thin slices
  • 1/2 cup tea cheese crumbled feta
  • 2 tablespoons basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and ground black pepper to taste

Preparation method

Combine the watermelon cubes, cucumber slices and feta in a large bowl. Add the basil leaves and mix gently. Season with olive oil and balsamic vinegar. Season with salt and black pepper. Leave in the fridge for 10 minutes before serving.

Beetroot and carrot salad

Ingredients

  • 2 grated beets
  • 1 grated carrot
  • 1 apple cut into cubes
  • Juice of 1 lemon
  • 2 tablespoons chopped parsley
  • Salt and ground black pepper to taste

Preparation method

In a bowl, mix the beetroot, carrot and apple. Season with lemon juice, parsley, salt and black pepper. Leave to marinate for about 30 minutes before serving.

Cucumber and avocado salad

Ingredients

  • 1 cucumber cut into cubes
  • 1 avocado dice
  • 1/2 red onion chopped
  • Juice of 1 lemon
  • 2 tablespoons chopped coriander
  • Salt and ground black pepper to taste

Preparation method

In a salad bowl, mix the cucumber, avocado and red onion. Then season with lemon juice, coriander, salt and black pepper. Serve immediately.



Quinoa salad

Quinoa salad

Ingredients

  • 1 cup quinoa tea
  • 2 teacups of water
  • 1 cucumber cut into cubes
  • 1 chopped tomato
  • 1 yellow pepper chopped
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and ground black pepper to taste

Preparation method

In a pan, place the quinoa, cover with water and place over medium heat. Cook until the quinoa is soft. In a bowl, mix the Quinoacucumber, tomato and pepper. Season with lemon juice, olive oil, salt and black pepper. Store in the refrigerator until ready to serve.

Green salad

Ingredients

  • 1 cup arugula leaves
  • 1 cup spinach leaves
  • 1 grated carrot
  • 1 cucumber cut into thin slices
  • 1 grated beetroot
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • Salt and ground black pepper to taste
  • 1 teaspoon grated ginger

Preparation method

In a large bowl, arrange the green leaves as a base and add the vegetables on top. In a container, mix the lemon juice, olive oil, grated ginger, salt and black pepper well. Drizzle the salad with the dressing and toss gently. Serve immediately.

Courgette salad with mint and almonds

Ingredients

  • 1 zuchinis cut into thin strips
  • 2 tablespoons chopped mint leaves
  • 1/4 cup sliced ​​and toasted almonds
  • 1 teaspoon lemon zest
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt and ground black pepper to taste

Preparation method

Place the courgette strips in a bowl and mix them with the mint leaves. Season with olive oil, lemon juice, lemon zest, salt and black pepper. Mix carefully so as not to break the strips. Finish with the sliced ​​almonds on top and serve immediately.

Source: Terra

You may also like