5 new detox salads to eat to lose weight Bashny.Net

The idea is to lose weight has brought you to a nervous breakdown? Here are 5 super useful summer salads. They can be eaten in unlimited quantities without gaining weight!

Bright vitamin salad with buttermilk dressing

This simple, bright, and unloading the salad can be made in minutes and consumed even faster. If you are experimenting, you can add red, cauliflower or cabbage, apples, nuts and even seeds!

Need:

• half head of young cabbage
• 2 carrots
• 1 red onion
• 2-3 stems green onions
• half bunch of parsley
• 2 medium tomatoes or 5-6 cherry tomatoes
• salt, pepper – to taste

Filling:

• 100 ml of plain yogurt or sour cream
• 2 tbsp. honey
• the zest and the juice of half a lemon
• pepper – to taste

How to cook:
1. Cabbage finely chop with a knife or trowel. Carrots cut into strips. Red onion – thin half-rings. Green onions finely chop. Finely chop the parsley or break it.

2. Mix all in a bowl, season with salt and pepper.

3. For the filling in another bowl mix the yogurt, honey, zest and lemon juice. If desired, add pepper.

4. Tomatoes cut in an arbitrary manner, slices or rings, send them to the salad.

5. Add the dressing and mix well.

If necessary, season with salt and pepper salad again.

Salad of roasted beets with orange, parsley and celery

Baked beets is wonderfully combined with slices of juicy orange, and a subtle taste of the celery perfectly complements the amazing song. It's worth a try!

Need:

• 2 small beets (or one large)
• 2 oranges (one for salad and one for marinating and dressings)
• 2-3 stalks of celery with leaves
• 1 small onion
• lettuce (amount is optional)
• half bunch of parsley

Filling:

• 4 tbsp olive oil
• 2 tbsp red wine vinegar (can be white or lower)
• 2 tsp Dijon mustard (you can take an ordinary classical)
• 1 tsp mustard seeds (optional)
• salt, freshly ground black pepper – to taste

How to cook:
1. The beetroot wrap in foil and bake in a preheated 180°C oven for one hour, or until tender beets.

2. Squeeze the juice from one orange. Celery cut into small pieces. Onion – thin half-rings. Pour celery and onions in two tablespoons of orange juice. Leave to marinate for 15-20 minutes. To get from the marinade.

3. Prepare the filling: in a bowl, mix the remaining orange juice, olive oil, red wine vinegar, Dijon mustard and mustard beans. Season with salt and pepper and stir.

4. The second orange clean. Cut in beautiful slices, trying to get rid of the white segments.

5. Beets peel and cut into large cubes.

6. Coarsely tear lettuce leaves and place them on a dish. From above to lay pickled onions and celery, orange wedges, beets. Pour with the dressing and garnish with parsley.

Salad with squid new

Soft squid and crunchy salad leaves harmoniously blend with delicate cucumber and Apple strips and marinated in lemon juice, onions and sweet pineapple bring a sophisticated note. The hit of the season!

Need:

• 1 large or 2 small beets
• 2 squid
• 1 onion
• the juice of half a lemon
• 1 sour-sweet Apple
• 1 cucumber
• 1 stalk celery
• 100 g canned pineapple pieces
• lettuce leaves (amount to taste)
• salt and pepper – to taste
• low-fat yogurt or sour cream – for the filling (in half)

How to cook:
1. Beetroot peel and grate on a coarse grater.

2. Wash the squid and cut into rings. Boil in boiling water for one minute. Turn off the heat and leave for another 2 minutes. Then drain the water and rinse the squid under running cold water, dry with paper towels. Add to the squid grated beets and cover with cold water so that the water covered the squid and beets. Leave on for 30-50 minutes. Then drain the water.

3. Onion cut into half rings, pour the lemon juice and leave to marinate for a few minutes.

4. Apple, cucumber and celery cut into cubes.

5. On a dish lay out lettuce leaves, the prepared Apple, pineapple, cucumber, pickled onions, celery and squid.

Season with salt and pepper. Fill low-fat yogurt or sour cream.

Diet potato salad with chicken fillet and horseradish

What could be better than a fragrant, beautiful and delicious young potatoes? Add hot slices of boiled chicken fillet, spicy Apple and celery is a great diet salad is ready. Don't be afraid of potatoes, our combination it will not harm your body!

Need:

• 500 g new potatoes (you can substitute last year)
• 1 chicken fillet
• 1 Apple

Filling:

• the juice of half a lemon
• 1 stalk celery and leaves
• half bunch of parsley
• 2-3 tsp horseradish without additives
• 3-4 tbsp sour cream
• salt and freshly ground black pepper – to taste

How to cook:
1. Boil the potatoes in salted water until tender. Cool and cut either in half or into four pieces.
2. Simultaneously with the potatoes to boil chicken breast, cut into cubes.

3. Apple peel and cut into cubes.

4. For the filling in a large bowl, mix the lemon juice, a pinch of salt, a little freshly ground pepper, chopped celery, parsley, horseradish and sour cream.

Mix well. Do not overdo it with hell, he doesn't have to score all the other flavors.

5. On dish put the potatoes, and top with chicken and Apple. Add the dressing and mix well. Decorate the top with leaves of celery and parsley.

To give the salad a little brew. Season with salt again if necessary.

Classic salad with canned tuna and tomatoes

This salad is simple, accessible and useful. Besides, components are easy to vary. Replace the green salad on a cabbage or lettuce "iceberg", add red onion and pine nuts replace the pumpkin seeds. Experiment!

Need:

• 4 small tomatoes
• 5-7 stalks of green onions
• 1 Bank of canned tuna
• lettuce
• half bunch of parsley
• 2 tbsp pine nuts (you can substitute pumpkin seeds)
• salt, pepper – to taste

Filling:

• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp lemon juice
• 1/4 tsp lemon zest
• salt and pepper – to taste

How to cook:
1. Cut the tomatoes into thin slices. Green onion – finely chopped.

2. Canned tuna to get a little squeeze and mash with a fork.

3. For dressing mix all ingredients.

4. Salad leaves coarsely torn and spread on the dish. Add the tomatoes, green onions. Gently spread on the surface of the tuna, pour with the dressing. Garnish with parsley and pine nuts.

Season with salt and pepper.published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: domashniy.ru/