If you’re looking for healthy food that tastes great and can be prepared in minutes, then look no further. It’s easy to find a recipe for a salad that’s packed with flavour and nutrition. And the best part? They’re easy to make! You don’t need any fancy ingredients or equipment to whip up these delicious recipes. So sit back, relax and enjoy these three videos—they’ll show you how easy it is to make healthy salads at home:
Creamy Broccoli Salad with Bacon
For the salad dressing:
- 1 cup (285g) Greek yogurt
- 4 tbsp. apple cider vinegar
- 1 clove garlic, minced
- salt & pepper
For the salad:
- 1 broccoli head, cut into bite-size florets
- 1 pomegranate, seeded
- ⅓ cup (50g) almonds, chopped
- ½ small red onion, diced
- 6 bacon rashers
What you need to do:
Place all the ingredients for the salad dressing into a medium sized bowl. Season to taste with salt and pepper, give a good stir to combine and set aside until needed.
Bring a pot of water to the boil and cook the broccoli florets for 3-4 minutes, until just tender, then rinse in cold water, drain and place in a serving bowl.
Cook the bacon on a dry, non-stick pan over medium heat until brown and crispy. Set aside to cool, then break into smaller pieces.
Add the pomegranate seeds, almonds, onion and crispy bacon to the serving bowl. Drizzle with the salad dressing and mix until well combined. To serve, season with freshly ground black pepper.
Recipe Key:
Gluten Free, Low in Carbs, Meal Prep Friendly, Quick to make, Contains nuts
Zucchini Balsamic Quinoa Salad
Ingredients:
- 1 cup (180g) dried quinoa
- 2 cups (480ml) water
- pinch salt and pepper
- 1 ½ cups (185g) zucchini, chopped
- 1 medium tomato, chopped
- ¼ cup (25g) raw almonds, chopped
- ¼ cup (40g) red onion, chopped
- 1 small can chickpeas
- 3 tsp. fresh basil, chopped
Dressing:
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 garlic clove
What you need to do:
Rinse the quinoa under cold running water for 2 minutes then place it into a small saucepan. Add in the water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer and put on a lid on the pan. Let it simmer for 10 minutes.
While the quinoa is cooking, chop the zucchini and place into a pan with a little oil. Sauté for 4 minutes until brown on the edges. Do not overcook the zucchini or it will become soggy.
Chop the almonds, basil, tomato, and red onion into small pieces and place into a large bowl.
Open the canned chickpeas, drain into a colander and rinse before placing into the bowl with the vegetables.
Once the zucchini has cooled down add it to the bowl too.
When the quinoa has cooked, allow it to cool for 5 minutes, giving it the occasional stir. Now add the zucchini to the salad bowl with vegetables and chickpeas.
To make the dressing, mix the oil, balsamic vinegar, honey, and crushed garlic clove into a small bowl and mix to combine. Pour over salad.
Serve the salad at room temperature or place in the fridge for 20 minutes to cool completely.
Recipe Key:
Gluten Free, Dairy Free, Meal Prep Friendly, Vegetarian, Quick to make, Contains nuts
Santa Fe Chicken Salad
Ingredients:
2x 5 oz. (280g) skinless, boneless chicken breast
- 4 cups (170g) mixed greens
- ½ cup (250g) canned sweetcorn
- ½ diced red onion, chopped
- ½ cup (75g) baby tomatoes, chopped
- ½ cup (90g) chopped dates, chopped
- 2 limes
- 1 avocado
Chicken Spice Rub:
- ¾ tsp. paprika
- ⅛ tsp. cayenne pepper
- ¼ tsp. powdered garlic powder
- ¼ tsp. powdered onion powder
- ¼ tsp. dried thyme
- ¼ tsp. ground allspice
- ⅛ tsp. salt and pepper
- Dressing:
- 2 tbsp. olive oil
- 2 tbsp. freshly squeezed lime juice
- 2 tsp. honey or agave
- 1 garlic clove, crushed
- 1 tbsp. chopped coriander leaf
- small pinch salt and pepper
What you need to do:
Preheat the BBQ grill.
Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands.
Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl.
Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper.
Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander.
Tip:
This is a great prep ahead dish. Make this dish the day before and keep the chicken and dressing separate until ready to serve. Don’t slice avocado until ready to eat.
Recipe Key:
Gluten Free, Dairy Free, Meal Prep Friendly, High Protein
You can have healthy food that is also tasty, fun and flavoursome.
You don’t have to sacrifice taste or enjoyment when eating healthy. Healthy food can be tasty, fun and flavoursome. In fact, if you choose the right ingredients, it will be healthier than most restaurant meals.
You can make healthy food that is easy to make too! If you find yourself in a rush or short on time but still want something delicious for dinner or as a tasty lunch then these video shows how easy it is with some simple steps that anyone could follow at home
These videos show you how to make delicious, healthy salad recipes.
These 3 pancake recipes are sure to satisfy all your breakfast cravings, whether you’re in the mood for something savoury or sweet.
They’re easy to make and they taste delicious! The best part? They’re made with fresh ingredients that will leave you feeling good about what you’ve eaten.
Conclusion
I hope that you enjoyed these healthy salad recipes and found them to be as delicious as I have. Would love to see your own results with these recipes. If you have any other ideas for a tasty salad or dressing, please leave them in the comments below!
P.s These recipes are from my monthly recipe eBooks
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