Find out how to prepare nourishing and tasty options to include in the menu
The routine requires practicality, but not so the dish must lose nutritional value. The combination of protein foods with light and simply prepared ingredients can cause balanced, versatile and ideal meals for everyday life. Hot salads are a clear example, as well as perfect for winter.
If you are looking for variations that support without regrets, these suggestions can renew your menu with flavor and efficiency on cold days. Take a look at 5 hot salads rich in protein for lunch!
Octopus salad with potatoes
Ingredients
- 400 g of clean octopus
- 3 potatoes peeled and cut into cubes
- 2 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- 1 clove of garlic
- 1 bay leaf
- Cooking water
- 1/2-2ndanian 1/2 juice
- Rooms and black pepper ground to taste
Methods of preparation
In a large pan over medium heat, boil the water with a bay leaf and the clove of garlic. When it boils, dip the octopus three times quickly in the water before leaving it absolutely submerged: this helps to accumulate the consistency. Cook over low heat for about 40 minutes or until the octopus is soft. Remove, drain and cut into medium pieces.
In the meantime, cook the potatoes in a pan with salt and salt for 10-12 minutes on medium heat until it is soft but still. Drain and set aside. In a large pan, heat the olive oil over medium heat. Add the octopus and boiled potatoes. Mix gently for 2-3 minutes just to heat and integrate the flavors. Season with salt, black pepper, lemon juice and finished with parsley. Serve later.
Shrimp salad with sweet potatoes
Ingredients
- 150 g of shrimp clean
- 1 cup of sweet potato cooked and diced
- 1 tablespoon of olive oil
- 1 teaspoon of lemon juice
- Salt, chopped coriander and ground black pepper to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the prawns for about 4 minutes to pink. Add the sweet potato and mix until completely warm. Season with salt, black pepper, lemon juice and finishing with coriander. Serve later.
Spinach, chickpea and mushrooms salad
Ingredients
- 1 cup of boiled and drained chickpeas
- 150 g of fungus Fresh sliced shiitake
- 2 cups of spinach leaves
- 1 tablespoon of olive oil
- 1 chopped garlic tooth
- 1 teaspoon of balsamic vinegar
- Rooms and black pepper ground to taste
Methods of preparation
In a large pan, heat the olive oil over medium heat. Add the garlic and mushrooms, jumping for about 4-5 minutes or until lightly golden and soft. Add the chickpeas and mix well for another 2 minutes to heat. Add the spinach leaves, mixing until you slightly wrap, without losing the shine. Season with salt, black pepper and finish with balsamic vinegar. Serve immediately.
Tofu salad with broccoli
Ingredients
- 200 g of tofu in cubes
- 1 cup of tea broccoli cooked
- 1 tablespoon of sesame oil
- 1 teaspoon of soy sauce
- Macinated black pepper and chopped chives to taste
Methods of preparation
In a pan, heat the sesame oil over medium heat and fry the tofu until golden brown. Add the broccoli and the soy sauce, mix well and add the chives. Finish with black pepper. Serve immediately.
Beef salad with pumpkin
Ingredients
- 150 g of lean beef cut into stripes
- 1 cup of tea pumpkin cubes
- 1 tablespoon of olive oil
- 1 chopped garlic tooth
- Salt, chopped parsley and ground black pepper to taste
Methods of preparation
Heat the olive oil in a pan over medium heat. Gathe and meat for 6 minutes. Add the pumpkin and mix for about 5 minutes until it is soft. Season with salt, black pepper and parsley. Serve later.
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.
