Take a look at simple recipes that will make your night much tastier and more nutritious
Protein is one of the fundamental nutrients for various human body processes and its daily consumption is essential, especially for those who practice physical activity. According to nutritionist Liz Galvão, it is essential for the formation of muscles, fabrics, organs and vital substances for the defense of the body.
Although proteins are often associated with animal meat and products, there are several vegetable sources of this nourishing. Salads, for example, are a great way to include proteins in a balanced diet variously.
With this in mind, we separated 8 recipes from salads rich in dinner for dinner. Check!
Chicken salad with vegetables
Ingredients
- 1 cup of Moroccan couscous tea
- 1 1/2 Cup of water
- 1 diced chicken breast
- 1/2 red peppers cut into cubes
- 1/4 of green peppers cut into cubes
- 1/4 yellow pepper in cubes
- 1/2 diced onion
- 1 zuchinis cooked
- 1 aubergine cut into pieces
- 1 carrot cut into pieces
- Rooms and black pepper ground to taste
- 1/2 lemon juice
- 4 tablespoons of olive oil
- Waterfall
Methods of preparation
Dip the couscous in a container with boiling water for 10 minutes or until the water dries. Add 2 tablespoons of olive oil and mix with a fork to separate the cereals. Put the couscous in a salad and set aside.
In a pan over medium heat, heat 2 tablespoons of olive oil, add the aubergines, carrot and courgettes and mix. Season with salt and black pepper and brown until the vegetables al dente. Then add the chicken breast and brown until lightly golden. Season with salt and black pepper and turn off the fire. Wait the chicken with the vegetables cooled a little and add to couscous, together with onion and peppers. Season with lemon juice, salt and black pepper. Mix and serve later.
Rocket salad with chicken and spinach
Ingredients
- 1 package of spinach
- 1/2 packages
- 1/2 Package of lettuce
- 300 g of chicken breast
- 1/2 cucumber cut into slices
- 5 cherry tomatoes half cut in half
- 1 sliced onion
- 2 Accardati garlic cloves
- Olive oil, white sesame, salt and grinded black pepper to taste
- 1 lemon juice
Methods of preparation
In a container, season the chicken breast with salt, black pepper, garlic and half of the lemon juice. In a pan, heat the olive oil over medium heat and grill the chicken until golden brown. Turn off the heat, cut it into slices and set aside.
In a salad, arrange the lettuce leaves and, on top, the spinach, rocket, cucumber, onion and cherry tomatoes. Season the salad with the other half of the lemon juice, salt, black pepper and olive oil and sprinkle the white sesame. Add the chicken breast and serve later.
Soybean salad
Ingredients
- 250 g of soy grain
- 1 peeled and chopped onion
- 1 seed -free and chopped tomatoes
- Salt, olive oil and chopped green smell
- Waterfall
Methods of preparation
In a container, put the soybean and cover with water. Immerse for 2 hours. Then drain the water and transfer to a pressure cooker. Cover with water, place the olive oil and salt and bring over medium heat to cook for 10 minutes after collecting the pressure. Turn off the heat, wait for the pressure to come out, drain the water and remove the soy cones. Then put the soy in a salad and add the rich smell of onion, tomato and green. Connect with salt and olive oil and serve then.
Salmon salad with avocado
Ingredients
- 1 pulp avocado cubes
- 2 cups of rocket leaves
- 225 g of smoked salmon slices
- 1 peeled orange and cut in buds
- 1 orange juice
- 1 clove of peeled and crushed garlic
- Salt, ground grin -ground black pepper and olive oil to taste
Methods of preparation
In a container, it positions rocket leaves, avocado, orange, salmon and mixture well. In another container, place garlic, olive oil, orange juice, salt, black pepper and mix well. Pour the mixture on the container with the salad and mix to incorporate. Serve later.
Quinoa salad
Ingredients
- 1 cup of tea Quinoa
- 2 cups of water tea
- 1 chopped cucumber
- 5 cherry tomatoes half cut in half
- 1/2 onion cut by the slices
- Chopped parsley, salt and ground black pepper to taste
- 1 tablespoon of olive oil
- Waterfall
Methods of preparation
In a pan, cover the quinoa with the water and bring over medium heat. Cook for 10 minutes or until the quinoa is tender. Turn off the heat, drain the water and set aside. In a Salador, put the quinoa, cherry tomatoes, cucumber, onion and parsley. Season with olive oil, salt and black pepper. Mix well and serve.
Salad with chicken and egg
Ingredients
- 4 eggs
- 1/2 chicken breast
- 1/2 Package of lettuce
- 1/2 sliced onion
- 2 tomatoes sliced
- 2 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- 1/2 lemon juice
- Oregano, salt and black pepper ground to taste
- Waterfall
Methods of preparation
In a container, season the chicken breast with salt and black pepper. In a pan greased with 1 tablespoon of olive oil, grill the chicken, over medium heat, until golden brown. Then cut it into slices. In a water pan, cook the eggs over medium heat for about 8 minutes. Then wait for it to cool, remove the shell and cut them into 4 parts. In a container, mix 1 tablespoon of olive oil, lemon juice and salt. In a Salador, place the lettuce, eggs, chicken, onion and tomatoes. Season the salad with chopped parsley, oregano and black pepper and serve with the sauce.
Spinach salad with tuna and egg
IngredientSort
- 2 cups of spinach leaves
- 2 cooked eggs cut into half a moon
- 360 g of tuna natural natural and grated natural
- 1/2 end only
- 8 cherry tomatoes half cut in half
- 1/4 cup of black olive tea
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of fasting mustard
- Rooms and black pepper ground to taste
Methods of preparation
In a large bowl, put the spinach as a base. Add the tuna, the eggs, the onion, the cherry tomatoes and the olives. Mix olive oil, lemon juice, mustard, salt and black pepper in a container. Sprinkle the salad with the sauce. Serve immediately.
Salad lentils with carrots and chickpeas
Ingredients
- 1 cup of boiled lentil tea
- 1/2 cup of boiled chickpeas
- 1 carrot grated
- 1/2 cup of chopped cucumber tea
- 1/4 of cup of fresh parsley chopped parsley
- 1 tablespoon of pumpkin seeds
- 1/2 lemon juice
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a large bowl, mix lentils, chickpeas, carrots, cucumber and parsley. Add lemon juice, olive oil, salt and black pepper. Mix well. Finish with pumpkin seeds at the top. 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.
