The 8 Most Delicious Salad Recipes You!!!

The 8 Most Delicious Salad Recipes You'll Absolutely Adore

 

What comes to mind when you imagine a satisfying salad? If you imagine a few poor green salad leaves covered with a little bit of grated carrot, think again! Many people choose to eat salads to avoid putting on extra weight. Naturally, salads are perfect for incorporating nutrient-rich vegetables without blowing up the calorie counter. The problem is that salads are rarely nutritious enough. Sometimes you can even hear your stomach growling shortly after putting down your fork! Luckily, there are 8 salad recipes with a very good satiety index to stall even the most greedy.

Salad Recipes

And don't worry: all these hearty salad recipes are under 400 calories. Plus, they're packed with lean protein. They have just the right amount of heart-healthy fatty acids and come with high-fiber toppings. With these delicious, healthy, and nutritious recipes, you'll be able to leave the table feeling full and resist snacking between meals. Without further ado, here are the 12 satisfying salad recipes to satisfy big appetites:

1. Chicken Caesar Salad

Salad Recipescredits to pexels

Why it's going to upset your stomach: a 60g serving of skinless chicken breast is not only low in fat but packed with good, filling protein. And the creamy sauce is high in fatty acids to soothe hungry stomachs.
Ingredients for 4 people:

  • 4 tablespoons rapeseed oil mayonnaise

  • 3 tablespoons grated Parmesan cheese

  • 2 tablespoons of squeezed lemon juice

  • ½ teaspoon anchovy paste

  • ½ teaspoon Worcestershire sauce

  • 1 pinch of pepper

  • ½ minced garlic clove

  • 450 g romaine lettuce, torn into pieces

  • 250 g grilled chicken, diced

  • 24 fat-free croutons

Preparation:

Preparation time: 15 min

  • Put the mayonnaise, squeezed lemon juice, anchovy paste, garlic, Worcestershire sauce, Parmesan cheese, and pepper in a bowl. Mix thoroughly.

  • Place romaine lettuce, chicken, and croutons in a large salad bowl. Add the sauce and toss to coat the lettuce leaves. Separate into 4 portions and serve.

Per serving: 278 calories, 15 g fat (including 2 g saturated fat), 383 mg sodium, 8.5 g carbohydrates, 2 g sugars, 1.5 g fiber, 25 g protein.

2. Greek salad

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Why it's going to upset your stomach: this crunchy Mediterranean salad contains black olives, rich in fatty acids, and good for your heart. It also has 7 g of dietary fiber, thanks to all the fresh vegetables that go into its composition. The large portions of low-calorie vegetables soothe the hunger pangs: that's because they deceive your body. It thinks that you eat much more food than you actually do!

Ingredients for 4 people:

  • 1 romaine lettuce (or replace with the salad of your choice)

  • 1 green pepper, thinly sliced

  • 2 ripe tomatoes, diced

  • 1 cucumber cut into thin slices

  • 1 onion (or more, depending on taste), thinly sliced

  • crumbled feta cheese - a few black olives to taste - 1 handful of grilled pine nuts

  • 1 tablespoon of red wine vinegar

  • a few pieces of grilled chicken or fish (optional) Vinaigrette:

  • 1 tablespoon pressed lemon juice

  • 1 slice of garlic, finely chopped or sliced thinly

  • salt and pepper to taste

  • 4 tablespoons of olive oil

Preparation: Preparation time: 18 min

  • Clean, cut, and mix all salad ingredients.

  • Using a fork, mix all dressing ingredients in a bowl (Tip: Smell your dressing BEFORE you taste it. If it smells too much vinegar, add oil). Add the vinaigrette to the salad.

  • Mix it all together in a large salad bowl, and bon appétit'!
    Per serving: 395 calories, 33.5 g fat (including 8 g saturated fat), 748 mg sodium, 17.5 g carbohydrates, 7 g sugar, 7 g fiber, 8 g protein.

3. Shrimp salad

Salad Recipes
shrimps

Why it'll upset your stomach: Even a small serving of avocado contains enough monounsaturated fatty acids (also called omega-9s) to help melt away those extra pounds. Combine avocados with delicious, low-calorie, high-protein shrimp and you've got a tasty, filling meal!

Ingredients for 4 people:

  • 2¼ tablespoons white wine vinegar

  • ½ teaspoon salt

  • ½ teaspoon chili powder or chili spice mixes (according to taste)

  • 3 tablespoons of extra virgin olive oil

  • 225 g head lettuce, torn into pieces

  • 2 grapefruits, cut into pieces

  • 2 avocados, peeled and thinly sliced

  • 275 g cooked shrimp

  • 1 whole (including the green), thinly sliced baby onion (including the green)

  • 4 teaspoons cilantro, chopped

Preparation: Preparation time: 10 min

  • Mix the vinegar, salt, and chili powder in a small bowl. Stir in the oil little by little, whisking with a fork. 2. Put the lettuce in a large dish, the avocados, and grapefruit, or in 4 separate plates. Arrange the shrimp on top of the lettuce.

  • Sprinkle with cebettes and coriander.

  • Finally, drizzle the chili vinaigrette over the whole.

Per serving: 357 calories, 22 g fat (including 3 g saturated fat), 500 mg sodium, 22 g carbohydrates, 11.5 g sugars, 7 g fiber, 20.5 g protein.

4. Black bean and corn salad

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Why it's going to upset your stomach: 175 g of black beans contain 15 g of protein and 21 g of filling fiber, half your recommended daily intake. But there's another good reason why black beans are popular with people who want to lose weight: several studies indicate that eating beans reduces the risk of being overweight.

Ingredients for 4 people:

  • 175 g corn kernels

  • 2 cans (450 g) black beans, rinsed and drained

  • 4 tablespoons finely chopped fresh parsley

  • 2 tablespoons finely chopped red onion

  • 1 teaspoon pressed lemon juice

  • 4 tablespoons balsamic vinegar

  • 2 tablespoons of olive oil

  • 1 teaspoon honey (or brown sugar)

  • salt - ground pepper - lettuce leaves of your choice

  • 1 teaspoon garlic, finely chopped

Preparation: Total time: 35 min

  • Mix the corn, beans, parsley, onion, vinegar, oil, squeezed lemon juice, garlic, and honey (or brown sugar) in a large salad bowl. Let the salad marinate at room temperature for 30 min. Add salt and pepper to taste.

  • Arrange the lettuce leaves on 4 salad plates. Serve the black bean and corn salad with a large spoon.

Per serving: 417 calories, 7 g fat (including 1 g saturated fat), 220 mg sodium, 67 g carbohydrates, 7 g sugars, 21 g fiber, 22 g protein.

Read also: If You Eat Garlic and Honey on an empty stomach for 7 Days, This Is What Happens In Your Body.

5. Mesclun with grilled salmon and walnut kernels

Salad Recipes
salmon

Why it's going to upset your stomach: not only is this salad less than 300 calories, but the salmon and walnut kernels are packed with omega-3 fatty acids, known for their satiating effect. A recent study indicates that people who follow a diet high in omega-3 fatty acids are less likely to feel hungry after a meal than people who consume low in omega-3 fatty acids.

Ingredients for 4 people:

  • 600 g mesclun (mix of lettuce, lamb's lettuce, arugula, chicory, treviso, escarole, etc.).

  • 30 g walnut kernels, crushed

  • 1 tablespoon of olive oil

  • 1 teaspoon walnut oil

  • 2 teaspoons balsamic vinegar

  • 1 pinch of salt

  • 350 g salmon fillet

  • homemade vinaigrette, with a little honey and mustard

Preparation time: 15 min; Cooking time: 10 min; Total time: 25 min

  • Wash and dry the mesclun until it is completely dry.

  • Heat a large non-stick skillet over medium heat. Add crushed walnuts and grill for 1 min. Remove and set the nuts aside.

  • Heat ½ tablespoon of olive oil in the pan over medium heat. Add half of the mesclun to the pan and sauté for about 1 minute. Place the heated mesclun in a standard-sized salad bowl.

  • Repeat these steps with the remaining olive oil and mesclun. Finally, mix the mesclun with the walnut oil, balsamic vinegar, and salt.

  • 5. Place your oven rack about 20 cm from the grill. Preheat the grill of your oven to high temperature. Place the salmon in an ovenproof dish, skin side down.

  • Apply a layer of honey mustard vinaigrette over the entire surface of the salmon. Grill until cooked, about 8-10 min depending on the thickness of the fillets.

Cut the salmon into pieces, divide into 4 portions and arrange on top of the mesclun.
Per serving: 238 calories, 15 g fat (including 2 g saturated fat), 218 mg sodium, 6 g carbohydrates, 2.5 g sugars, 3 g fiber, 20 g protein.

6. Chicken, Pistachio and Carrot Salad

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Why it's going to upset your stomach: This unexpected blend of flavors - grapes, carrots, and pistachios - brings a sweet/savory twist to this salad recipe. What's more, cashews are high in fiber, protein, and heart-healthy fatty acids.

Ingredients for 4 people:

  • 450 g carrots, peeled and sliced

  • 1 tablespoon brown sugar

  • 2 tablespoons extra virgin olive oil

  • ½ teaspoon salt

  • ½ teaspoon black pepper, freshly ground

  • 2 chicken breasts, boneless, skinless (about 350 g total) and cut into thin, even slices

  • 4 tablespoons chives (or baby chives), finely chopped

  • 1 teaspoon cider vinegar

  • 1 nice shallot, thinly sliced

  • 40 g of arugula

  • 1 bunch of watercress (remove the stems that are too thick)

  • 150 g red grapes, deseeded and halved

  • 2 tablespoons unsalted pistachios, peeled and cut into small pieces.

Preparation time: 20 min Cooking time: 25 min Total time: 45 min

  • Preheat your oven to 220 °C. Apply a thin layer of olive oil to a 30 cm x 22 cm baking tray and a pinch-edged baking tray.

  • Put the carrots in the pre-oiled baking tray. Sprinkle with sugar, a teaspoon of olive oil, 1 pinch of salt and 1 pinch of pepper. Mix thoroughly to coat all the carrots.

  • Roast in the oven for 25 minutes, stirring frequently until the carrots are tender and lightly browned at the ends.

  • About 5 min from the end of cooking the carrots, place the chicken in a pile in the pre-oiled baking sheet. Pour 1 teaspoon of olive oil over the chicken and sprinkle it with 2 teaspoons of chives and 1 pinch of salt. Mix all the ingredients well.

  • Arrange the chicken pieces on the baking sheet in a single layer. Roast the chicken breasts, turning once, for 5-7 minutes or until cooked through. Remove the carrots and chicken from the oven and leave to cool for a few minutes.

  • Meanwhile, mix the vinegar, shallot, remaining olive oil, chives, 1 pinch of salt and 1 pinch of pepper in a large salad bowl. Let stand for 5 min to allow all the flavors to macerate.

  • For the final touches, add the arugula, watercress, and red grapes to the vinaigrette. Mix carefully and place on a large platter. Arrange the carrots, chicken, and juice over the salad. Add the pistachios last. Serve hot.

7. Roasted Sweet Potato Salad