5 healthy salads for you to relish in holiday season

Salads are healthy. Adding raw green vegetables, roasted vegetables, fresh herbs, and light dressing will keep you healthy and your weight under control. Listed below are some easy recipes of healthy salads for you:

Quinoa Fruit Salad

This protein-packed salad serves nutritious tastes amazing. This refreshing quinoa salad Dressed with simple tart lemon vinaigrette and can be prepared in just 10 minutes.


Cooked quinoa – 2 cups

Mango, peeled and diced – 1 medium-sized

Strawberries quartered – 1 cup

Blueberries – 1/2 cup

Pine nuts – 2 tablespoons

Chopped mint leaves, for garnish – 1 teaspoon

Olive oil – 1/4 cup

Apple cider vinegar – 1/4 cup

Zest of 1 lemon

Freshly squeezed lemon juice – 3 tablespoons

Sugar – 1 tablespoon


Prepare the vinaigrette by whisking together apple cider vinegar, olive oil, lemon juice, sugar, and lemon zest in a small bowl. Set it aside.

Mix cooked quinoa, strawberries, mango, blueberries, and pine nuts in a large bowl.

Stir in a lemon vinaigrette.

Garnish with chopped mint leaves.

Serve immediately.

Vegetarian Greek Salad

This Greek salad is one of the simplest to prepare and healthiest. This healthy salad is nutritious, filling, tastes good, and serves 2. These healthy salads for you will keep your cravings for junk food at bay:

Vegtarian Greek healthy salad


Romaine lettuce chopped – 5 cups

Red onion, thinly sliced – 1 small

English cucumber, thinly sliced – 1

Cherry tomatoes halved – 1/2 cup

Olives sliced – 1/4 cup

Crumbled goat cheese – 1/4 cup

Black pepper freshly ground – To taste

Olive oil – 1/4 cup

Apple cider vinegar – 1/4 cup

Zest of 1 lemon

Freshly squeezed lemon juice – 3 tablespoons

Extra Fine Granulated Sugar – 1 1/2 tablespoons


Prepare the vinaigrette by whisking together apple cider vinegar, olive oil, lemon juice, lemon zest, and sugar in a bowl and set aside.

Place lettuce in a large bowl and top with tomatoes, red onion, olives, cucumber, pepper, and goat cheese.

Pour the dressing on the salad and gently toss.

Serve immediately.

Sweet Potato-and-Cauliflower Salad

This is a warm salad made with roasted vegetables and serves 4. Check out one of the amazing healthy salads for you here-


1 1/2 lb. small sweet potatoes, cut lengthwise into 1/2″ wedges

1 small head cauliflower, cut into florets

7 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

3 tbsp. sherry vinegar

8 c. torn mixed lettuces

2/3 c. pomegranate seeds


Toss cauliflower, sweet potatoes, salt, pepper, and 3 tablespoons olive oil, together on a rimmed baking sheet.

Roast at 425 degrees F. Toss once and until golden

Allow cooling completely.

Now whisk olive oil, sherry vinegar, salt, and pepper in a bowl.

Add lettuces, roasted vegetables, and pomegranate seeds. Toss well to coat.

Serve immediately.

Green Goddess Carrot Salad

This healthy salad serves 4 and helps you stay fuller for a long time. The light buttermilk dressing makes it a perfect holiday dressing.


Carrots – Trimmed and cut lengthwise in half (1 cup)

Olive oil – 1 tbsp

Lettuce leaves separated and torn – 2 tbsp

Buttermilk – ¾ cup

Mayonnaise – 1 tablespoon

Plain Greek yogurt – ½ cup

Fresh lemon juice – 2 tbsp

Dijon mustard – 1 tbsp

Clove garlic – 1 small

Sugar – A pinch

Salt – 3/4 tsp

Pepper – 1/4 tsp

Fresh parsley – ½ cup

Fresh basil – ¼ cup packed

Fresh tarragon – 3 tbsp


Preheat oven to 425°F.

Toss carrots with olive oil and teaspoon salt on the baking sheet.

Roast for about 20 to 25 minutes.

Allow cooling completely.

Prepare Green Goddess dressing by pureeing buttermilk, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, a pinch of sugar, garlic, salt, and pepper.

Chop parsley, tarragon, basil, and chives.

Arrange carrots over lettuce and drizzle with dressing.

Avocado, Beet, and Mushroom Salad

This nutritious heart-healthy salad serves 4. It is loaded with powerful antioxidants, fibrous vegetables, and healthy unsaturated fats. The salad takes just 10 minutes to prepare.


Portobello mushroom caps thinly sliced – 4 medium

Lemon juice – 1 medium-sized lemon

Salt – 1/4 teaspoon

Pepper – 1/4 teaspoon

Olive oil – 3 tbsp

Shallot, finely chopped – 1 small

Precooked beets, chopped – ½ cup

Avocados, thinly sliced – 2 ripe

Matzo, crushed into bite-size pieces – 2 sheets

Preparation Method

Place portobello mushroom caps on a large rimmed baking sheet.

Spray it with nonstick cooking spray.

Sprinkle with 1/2 teaspoon salt and roast at 450°F 20 minutes.

Whisk lemon juice and olive oil on shallot and sprinkle salt and pepper.

Toss in beets, portobellos, avocados, and matzo.

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