At the moment I am trying to challenge myself and easy more healthy, not just in terms of healthy routine but also a recipe I go for when cooking. I started changing my lunch options from something that was a bit less healthy to something that is healthier like salads. Turns out that salads are a good swap for many reasons. They are easy to cook. They are healthy. They are delicious if the right ingredients are combined. Here are the top salad recipes I go for at this time:
Top 1
Perfect Summer Fruit Salad
Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit,
peeled and sliced3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Directions:
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Top 2
Tomato Corn Avocado Pasta Salad
Ingredients:
1 lb. pasta of choice
1 cup cherry tomatoes, cut in half
1 cup corn
¼ to ½ a red onion, to taste
1 ripe avocado, sliced
5 large basil leaves, chopped
1/3 cup Extra Virgin Olive Oil
¼ cup red wine vinegar
1 garlic clove, diced
1 tsp. oregano
salt and pepper, to taste
Directions:
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water.
While pasta is cooking, prepare vegetables (except for avocado and basil).
In a small bowl or mason jar, combine olive oil, red wine vinegar, diced garlic, oregano, salt and pepper. Whisk or shake to combine.
Add pasta, tomatoes, corn and red onion to a large bowl. Toss together and place in refrigerator until ready to eat.
Just before serving, add avocado, basil and dressing. Toss to combine and serve.
Top 3
Cranberry and Roasted Beet Salad
Ingredients
5 medium fresh beets (about 1-1/2 pounds)
1 medium pear, chopped
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons cranberry juice
1 tablespoon orange juice
1/4 teaspoon salt
4 ounces crumbled goat cheese
1/4 cup sliced almonds
2 tablespoons minced fresh parsley
Fresh arugula or spring mix salad greens, optional
Directions
Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries.
In a small bowl, whisk oil, vinegar, juices and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
Sources:
https://www.allrecipes.com/recipe/214947/perfect-summer-fruit-salad/?internalSource=streams&referringId=96&referringContentType=Recipe%20Hub&clickId=st_recipes_mades
https://essentials.bertolli.com/olive-oil-recipes-simple-vegetarian-salads-with-extra-virgin-olive-oil/
https://www.tasteofhome.com/recipes/cranberry-and-roasted-beet-salad/