See how to prepare practical and delicious options for every day
Salads are very nutritious dishes that offer various body benefits. And although they are seen as insipid, they are totally adaptable and can obtain new flavors. For this, just create delicious combinations between vegetables and spices that give an irresistible flavor to the dish.
Subsequently, take a look at 7 nourishing recipes for dinner for dinner!
Carrot broccoli salad and cauliflower
Ingredients
- Floral of 1 broccoli
- 1 cauliflower flowers
- 2 peeled and sliced carrots
- 4 cups of vegetable broth tea
- Salt, olive oil and pimer to taste
Methods of preparation
In a pan, put broccoli, carrots and cauliflower and cover with vegetable broth. Bring over medium heat to cook for 10 minutes. Turn off the fire, drain and set aside. In a pan, place the olive oil and bring over medium heat. Add broccoli, cauliflower and carrots and brown for 2 minutes. Turn off the fire and season with Calabresa salt and pepper. Serve later.
Eggplant
Ingredients
- 2 eggplant peeled and cut into cubes
- 1 peeled and chopped onion
- 1 lemon juice
- 1 clove of peeled and chopped garlic
- 4 seed -free tomatoes and slices
- 2 semi -free and diced peppers
- 1 tablespoon of soy sauce
- Salt, olive oil and ground black pepper to taste
- Waterfall
Methods of preparation
In a container, put the aubergines, cover with water, put salt and dip for 30 minutes. Then drain the water, transfer the aubergines to a pan, cover with water and bring over medium heat to cook until they are tender. Turn off the heat, drain the water and set aside.
In another pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Put the peppers and tomatoes and mix. Go up for 3 minutes. Turn off the fire, add the mixture with the aubergines and season with the lemon juice, salt and black pepper. Refrigerate to freeze and serve then.
Chayote
Ingredients
- 3 Chuchus peeled and chopped
- 1 peeled and chopped onion
- 1 lemon juice
- Salt, olive oil and chopped parsley to taste
- Waterfall
Methods of preparation
In a pan, put the chuchus, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain the water, wait for it to cool down and transfer the vegetables to a container. Add onion, parsley, olive oil and salt and mix. Serve later.
Chickpea salad with chicken and yogurt sauce
Ingredients
- 1 cup of tea chickpeas cooked and drained
- 1 boiled and grated chicken breast
- 1 peeled cucumber and cut into cubes
- 1 semi -free tomatoes and cut into cubes
- 2 tablespoons of olive oil
- 1 lemon juice
- 179 g of natural yogurt
- 1 tablespoon of mustard
- Rooms and black pepper ground to taste
- Mint leaves to decorate
Methods of preparation
In a container, place the chickpeas, the grated chicken, the cucumber and the tomatoes and mix. Sprinkle with olive oil and half of the lemon juice. Season with salt and black pepper. Reserve. In another container, place yogurt, mustard, a pinch of salt and the remaining lemon juice. Mix until smooth. Pour the sauce over the salad and mix to incorporate. Finish with mint leaves and serve later.
Potato salad parsley
Ingredients
- 500 g of potato sliced
- 1 lemon juice
- 1 1/2 tablespoon of olive oil
- Salt, ground black pepper and chopped parsley to taste
- Waterfall
Methods of preparation
In a pan, put the potatoes, cover with water, put salt and bring over medium heat to cook until it is soft. Turn off the heat, drain the water, wait for it to cool down and transfer to a container. Add olive oil, lemon juice and parsley and mix. Season with salt and black pepper. Serve later.
Grilled corn salad
Ingredients
- 350 g of green corn
- 1 red and chopped red peppers
- 1 peeled and chopped onion
- 1 seedless finger pepper
- 1 lemon juice
- 1 teaspoon of cumin powder
- Salt, ice stones and olive oil to taste
Methods of preparation
In a container, place the onion and cover with ice stones. Reserve. In the meantime, in a pan, put the olive oil and bring over medium heat. Add the green corn and brown. Turn off the heat and set aside. Then remove the onion from the ice, drain the water and arrange in a container. Add the green corn, the pepper, the pepper of the finger, the lemon juice and the olive oil and mix. Season with salt and cumin. Serve later.
Quinoa salad with baked vegetables
Ingredients
- 1 cup of tea Quinoa
- 2 cups of water tea
- 1 peeled carrot and cubes
- 1 peeled and cut courgette
- 1 semi -free chilli pepper and cut into stripes
- 2 tablespoons of olive oil
- 1 teaspoon of sweet paprika
- 1 lemon juice
- Rooms and black pepper ground to taste
- Chopped parsley to decorate
Methods of preparation
In a pan, put the quinoa and water and bring over medium heat to cook for 15 minutes. Turn off the heat and set aside. In a pan, arrange the carrot, courgettes and peppers and season with olive oil. Season with sweet paprika, salt and black pepper. Bake in a preheated oven at 200 ° C for 20 minutes. In a container, put the quinoa cooked with baked vegetables and lemon juice and mix. Finish with the parsley and then serve.
Source: Terra
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.
