SALADS.
31 Healthy Recipes
This book is about salads because Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.
by JULIA FRESHBERRY
Photography by Julia Freshberry
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Author : Julia Freshberry
Photo by : Julia Freshberry
Design : Julia Freshberry
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CONTENTS
INTRODUCTION
To cook delicious and healthy is very simple. Food should give energy! Its only in this case we can be sure that we are eating healthy.
This book is about salads because Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.
In this book I have collected 31 recipes of my favorite healthy salads.
Why 31? Because theres one for every day of the month :)
How do my salad recipes differ from others? First of all, I try to use raw vegetables, as they preserve all necessary nutrients. Second, I dont add mayonnaise, vinegar or ketchup. To prepare salad dressings, I use vegetable oils, lemon or lime juices, spices, natural seasonings, herbs, nuts and vegetables.
My recipes are very easy to prepare and dont require special skills in cooking.
For those who count calories, nutritional facts of every dish are presented as well.
Most importantly: the main ingredients of all my recipes are love and care of your health!
Bon appetit!
Avocado celery salad with ginger yogurt dressing
Prep time : 15 minutes Servings : 2
Ingredients:
Dressing:
3 tbsp unsweetened Greek yogurt
1 tbsp extra-virgin olive oil
tsp ginger powder
1 clove garlic, pressed
1 tsp fresh lemon juice
sea salt and freshly ground black pepper to taste
Instructions:
Cube avocado, eggs and cucumber. Cut celery into thin slices.
To prepare dressing, combine all ingredients except dill in blender bowl and blend until smooth. Add dill and stir with a spoon.
Mix salad ingredients with dressing and stir well.
Nutrition Facts per serving:
Calories 333.9/Fats 28.1g/Protein 12.1g/Carbohydrates 11.8g
Beet Salad with beans, pomegranate and mustard dressing
Prep time : 15 minutes Servings : 2-3
Ingredients:
1 boiled beet (about 9 oz)
bell pepper
3.5 oz sauerkraut
3.5 oz cooked beans (or canned beans)
4 tbsp pomegranate seeds
1 small red onion, finely chopped
Dressing:
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp fresh lemon juice
3 sprigs fresh dill, finely chopped
3 sprigs fresh parsley, finely chopped
sea salt and freshly ground black pepper to taste
Instructions:
Cube bell pepper and beet.
To prepare dressing, combine in a small bowl olive oil, Dijon mustard, fresh lemon juice, chopped parsley and dill, salt, black pepper and whisk with a wire whisk.
Mix salad ingredients together, dress and stir.
Nutrition Facts per serving:
Calories 192.3/Fats 7.9g/Protein 5.7g/Carbohydrates 23.8g
Olivier salad with avocado and cashew dressing
Prep time : 20 minutes Servings : 3-4
Ingredients:
1 ripe avocado
2 cucumbers (about 5 oz)
3 eggs, hard cooked
7 oz green peas (fresh or frozen)
3 green onions, finely chopped
6-7 sprigs fresh dill, finely chopped
Dressing:
Instructions:
Soak cashews in warm water for about 2 hours, then drain and rinse. Place all dressing ingredients in a food processor or blender bowl, add soaked cashews, warm water and blend until completely smooth.
Cube avocado, eggs and cucumber. Thaw frozen peas in advance.
Mix all salad ingredients, dress and stir.
Nutrition Facts per serving:
Calories 335.6/Fats 24g/Protein 13.9g/Carbohydrates 18.8g
Vegetable salad with raw pumpkin, sunflower seeds
and garlic-onion dressing
Prep time : 10 minutes Servings : 2-3
Ingredients:
Dressing:
Instructions:
Grate pumpkin on a coarse grater, cut tomatoes into wedges, cut cucumbers into slices.
Toast sunflower seeds in a frying pan, without oil.
To prepare dressing, chop red onion finely and combine with garlic. Add olive oil, lemon juice, salt and stir with a folk.
Mix vegetables together, dress and toss. Sprinkle salad with sunflower seeds before serving.
Nutrition Facts per serving: