BeautyHack has made a selection of healthy salads that are worth taking note of for those who have already started compiling a New Year's menu.
Asian Quinoa Salad
This salad is quick and easy to prepare and is served even faster in a large bowl with enough content for all guests.
You will need:
- 1/2 cup cooked quinoa
- ¼ cup red cabbage
- cup chopped red peppers
- ¼ cup grated carrots
- ¼ cup corn kernels
- finely chopped green onions
- 1 diced avocado
- ¼ cups funchose noodles
For refueling:
- 6 tablespoons of wine vinegar
- 1 finely chopped garlic clove
- 1 tbsp. l. sesame oil
- 1 tbsp l. sugar
- 1 tsp. soy sauce
- 1 tsp grated ginger
To make the sauce, combine wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce. In a large bowl, combine quinoa, cabbage, bell peppers, carrots, corn, green onions, and avocados. Pour the sauce over the mixture and serve with the funchose.
Sweet potato salad with kale
Sweet potatoes are a great substitute for traditional potatoes on your table.
You will need:
- 2 large sweet potatoes, diced
- 3 tbsp l. olive oil
- ground black pepper
- 1 finely chopped onion
- 3 cloves of garlic
- 1 bunch of kale, torn into small pieces
- 2 tbsp. l. wine vinegar
- 1 tsp. chopped fresh thyme
Preheat oven to 200 ° C. Combine the sweet potato with 2 tablespoons of olive oil, season with salt and pepper, and spread evenly on a baking sheet. Bake in the oven until the sweet potatoes are tender (about 25 minutes). Refrigerate to room temperature.
Heat one tablespoon of oil in a skillet. Add the onion and garlic to the butter and simmer for 15 minutes over low heat. Add the kale and simmer until the cabbage is tender, then cool. After all ingredients have cooled, gently combine the sweet potato, cabbage, wine vinegar and fresh thyme. Season everything with salt and pepper. Done!
Mimosa salad with asparagus, capers and radish
A good choice of a portioned appetizer to serve before taking out the main course.
You will need:
- 2 large eggs
- 1 tbsp. l. capers
- 2 radishes
- 3.5 tbsp. l. olive oil
- a pinch of sea salt
- ground black pepper
- 700 grams of asparagus
- 2 tablespoons of finely chopped green onions
- a pinch of Aleppo pepper
- 1 lemon
In a small saucepan, boil the eggs until tender and soak in hot water for about 8 minutes. Rinse the capers, dip them in cold water for 10 minutes, then rinse again. Slice and set aside. In a small bowl, combine the radishes, 1 teaspoon of olive oil, a pinch of salt and black pepper.
Peel the eggs and cut them into small cubes. Pour water into a small saucepan, salt and bring to a boil. Dip the asparagus into the water and cook for 3.5 minutes over medium heat. Drain, transfer to a wide container and mix with three tablespoons of oil and salt. Divide the asparagus into bowls, drizzle lightly with oil and place radishes, eggs, capers, onions and aleppo peppers on top. Serve the salad with lemon wedges.
English salad with green peas
Variation on the classic "Olivier"
You will need:
- 2 large hard-boiled eggs
- 1 yellow pepper
- 50 grams of cheddar cheese
- 1 cup sour cream
- 3 tbsp. l. dried basil
- 2 tbsp. l. finely chopped red onion
- 2 tsp chopped capsicum
- 1 tsp. apple cider vinegar
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. chopped garlic
- ½ tsp. freshly ground pepper
- 2 cans
- 500 grams of canned green peas
In a large salad bowl, combine all ingredients except the peas. Then add the green peas and refrigerate the salad for 10 hours. Serve the dish at room temperature.
Celery salad with chickpeas and parmesan
This salad was one of the New York Times' most popular recipes published this year.
You will need:
- 3 tbsp. l. apple cider vinegar
- 1 tbsp. l. Dijon mustard
- ½ tsp. maple syrup or honey
- salt and pepper to taste
- 2 peeled garlic cloves
- ⅓ cup olive oil
- 4 cups canned chickpeas
- 4 large celery stalks, chopped into large slices
- ¼ cup finely chopped red onions
- 1 cup coarsely chopped celery leaves
- 500 grams small tomatoes, cut in half
- ¼ cup basil leaves
- 50 grams grated Parmesan
In a large container, combine the vinegar, mustard, maple syrup, and large pinches of salt and pepper. Add garlic to the mixture and let the aroma sit for about 30 minutes. Then add the olive oil and the mixed chickpeas, celery and onions. Place a lid on the salad bowl and refrigerate for two hours.
Remove the garlic cloves from the salad. Add salt, pepper or olive oil as needed. Serve the salad at room temperature, placing a mixture of celery leaves, tomatoes, and basil on the bottom of a plate. Sprinkle the finished salad with parmesan and black pepper.
