Summer is coming! Slowly but surely. Take advantage of the warm time and bring light and tasty dishes to the table. Combine with proteins, superfood seeds and valuable oils and make a fitness salad as a main course. Your health, well-being and waistline will thank you. We have for youdelicious recipesand dressings for you to enjoy this summer. Try them! Bon appetit!
Our salad recipes are low in calories, healthy and suitable for losing weight. The ingredients listed apply to one portion, so you can easily extrapolate and prepare them to the number of portions you require.
Radicchio iceberg salad with cherry tomatoes, pine nuts and chicken breast fillet
This delicious salad is a successful combination of the intense, bitter taste of radicchio, which is reminiscent of red cabbage, with the freshness of the more neutral-tasting iceberg lettuce. The chicken breast fillet deliversfilling proteinsand goes perfectly with the sour-sweet, fruity cherry tomatoes. Pine nuts, healthy power food kernels, give the composition that certain something. What you need for this:
- 100 g iceberg lettuce
- 100 g Radicchio
- 150 g chicken breast fillet
- 100 g Cherry tomatoes
- 30 g roasted pine nuts
- 1 tbsp sesame oil
- Juice of half a lemon
- 2 tbsp cold-pressed organic olive oil
- Salt and freshly ground pepper to taste
Preparation:
- In a pan, fry the chicken breast fillets in sesame oil over medium heat until cooked through and browned on the outside. When you cut the fillet, it should not be pink inside, but should be white in color. Cut the finished fillets into strips and drizzle them with some of the lemon juice.
- In another pan, without adding any fat, toast the pine nuts for 2 to 3 minutes over medium heat.
- Wash the lettuces and cut them into strips. Mix them together with the pine nuts in a salad bowl.
- Mix the lemon juice with the olive oil, salt and pepper and distribute the resulting dressing evenly throughout the salad.
- Cut the cherry tomatoes in half and fold them in carefully.
- Serve the chicken fillet strips on the salad.
Fitness salad: lettuce with rocket, roasted hazelnuts and quail eggs
A very fresh salad with the spicy aroma of hazelnuts and the exquisite mini eggs. Ingredients:
- 3-4 Watch egg
- 100 g lettuce
- 50 g Arugula
- 30 g roasted hazelnuts
- 100 g Couscous
- 1 tbsp fresh chopped mint leaves
- 1 tbsp fresh chopped parsley
- 1 tbsp walnut oil
- 1 tbsp olive oil
- Juice of one lemon
Preparation:
- To prevent the quail eggs from bursting while cooking, carefully poke a hole in the shell with an egg picker. Place them in the boiling water to lightly cover them for 5-7 minutes, then they are hard boiled. Peel them and cut the eggs in half.
- For theCook couscousAdd 100 ml of water and pour in the couscous. Bring it to the boil briefly over medium heat and turn off the stove, leaving the pot covered and left on the hot stove to swell for about 10 minutes. Then stir in the olive oil, half of the lemon juice, the mint and parsley once the couscous has cooled. Season with salt and pepper.
- Roast the hazelnuts in a pan without fat over medium heat for 3 to 4 minutes.
- For the dressing, simply use a mixture of olive oil and lemon juice, with a little salt and pepper to taste.
- To serve, first place the green salad on the plate. Use an ice cream scoop to place the couscous in the middle of the salad, spread the quail eggs around it and then sprinkle the toasted hazelnuts on top. Bon appetit!
Endive salad with cucumber, red grapefruit and cheese cubes with red lentil tofu
Make your own delicious tofu from red lentils and combine it with endive salad and cucumber. Served with a light yogurt dressing. Ingredients:
- 125g lentils
- 250g water
- 1/4 tsp salt
- 100 g endive salad
- 150g cucumber
- 1 tsp apple cider vinegar
- 1/2 rote Grapefruit
- 50 g Käsewürfel
- 100 ml organic natural yogurt
- 1 tbsp pumpkin seed oil
- 1/2 TL Turmeric
- 1/4 tsp freshly ground pepper
Preparation:
- For the lentil tofu, use the coffee grinder and process the lentils into flour. First, mix this upTurmeric powderwith the black pepper and then with the lentil flour.
- Divide the water in half, bring one to the boil on the stove and mix in the lentil flour in the other half. Then add the mixture to the boiling water and let it simmer over low heat for about 6 minutes, stirring constantly. Then put the mixture in a flat baking dish, press it evenly and let it cool and take shape.
- Cut the endive, the cucumber and mix in the apple cider vinegar, the pumpkin seed oil and the cheese cubes.
- Peel the grapefruit and cut the flesh into bite-sized pieces. Sprinkle them on the salad.
- Once the lentil tofu has cooled, cut it into strips and serve on the salad.
- To make the dressing, simply mix the yoghurt with 50 ml of water and season with salt and pepper.
We wish you a good appetite with a delicious fitness salad.
Important
Any methods, information, and tips in this article are based on current studies and medical sources (at the time of publication). However, they are not suitable for self-diagnosis and treatment and in no way serve as a substitute for competent medical advice.
The nutritional method described is safe for many people, but not for everyone. If you are pregnant, breastfeeding, or have a medical condition, talk to your doctor before starting.
