5 Summer Salads to Eat to Lose Weight

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Did the idea of losing weight by summer drive you to a nervous breakdown? We offer you 5 super useful summer salads. You can eat them in unlimited quantities and not get better!

Bright vitamin salad with yogurt dressing



This simple, bright, unloading salad is cooked in minutes, and eaten even faster. If you are set to experiment, you can add red, cauliflower or Beijing cabbage, apples, nuts and even seeds!

Recipe for Bright Vitamin Salad with Yogurt Fixing Gotta:
half-coat
2 carrots
1 red bulb
2-3 stems of green onion
half-bundle
2 medium tomatoes or 5-6 cherry tomatoes
salt, pepper to taste

Refueling:
100 ml of yogurt without additives or sour cream
2 tbsp honey
peel and juice of half lemon
pepper

How to cook:
1. Cabbage is finely kneaded with a knife or grater.





Cut the carrots with straws.



Red onions are thin semi-rings.



Green onions are finely chopped.



Parsley shall be cut or torn with hands.
2. Mix everything in a bowl, salt, pepper.



3. To refuel in another bowl, mix yogurt, honey, peel and lemon juice.



Add pepper if you wish.

4. Cut tomatoes in an arbitrary way, in slices or rings, send them to the salad.



5. Add gas and mix.



If necessary, salt and pepper the salad again. Baked beet salad with orange, parsley and celery



We offer another recipe for the original vitamin salad. Baked beets are amazingly combined with slices of juicy orange, and the delicate taste of celery perfectly complements the delightful composition. It's worth a try!

Salad recipe from baked beets Gotta:
2 small beets (or one large one)
2 oranges (one for salad and one for pickling and dressing)
2-3 stems of celery with leaves
1 small bulb
lettuce leaves (number - if desired)
half-bundle

Refueling:
4 tbsp olive oil
2 tbsp red wine vinegar (you can take white or omit)
2 tsp. Dijon mustard (you can take ordinary classic)
1 tsp mustard in grains (optional)
salt, freshly ground black pepper - to taste

How to cook:
1. Wrap the beets in foil and bake in a preheated to 180 ° C oven for an hour, or until the softness of the beets.





2. Squeeze the juice from one orange. Chop the celery in small pieces.



Onions are thin semi-rings.



Pour celery and onions with two tablespoons of orange juice. Leave to marinate for 15-20 minutes.



Get out of the marinade.
3. Prepare a dressing: in a bowl mix the remaining orange juice, olive oil, wine vinegar, Dijon mustard and mustard in grains. Sprinkle, pepper and mix.
4. Peel the second orange.



Cut into beautiful slices, trying to get rid of white segments.



5. Clean the beets and cut into large cubes.



6. Big break salad leaves and put on a dish.



On top lay pickled onions and celery, orange slices, beets.



Water with a gas station and decorate with parsley. Squid salad in a new way



Soft squid and crispy lettuce leaves are very harmoniously combined with a fine cucumber and apple straw, and pickled in lemon juice onions and sweet pineapple bring exquisite notes. The hit of the season!

Salad recipe with calmares in a new way Gotta:
1 large or 2 small beets
2 squid
1 bulb
juice
1 sour-sweet apple
1 cucumber
1 celery stem
100g pieces of canned pineapples
salad leaves (number - according to taste)
salt and pepper - to taste
Low-fat yogurt or sour cream - for filling (can be in half)

How to cook:
1. Clean the beets and rub on a large grater.





2. Squid wash and cut with rings.



Boil in boiling water for one minute. Turn off the fire and leave for another 2 minutes. Then drain the water and wash the squid under running cold water, dry with paper towels. Add to the squid grated beets and pour cold water so that the water covers the squid and beets. Leave for 30-50 minutes. Then drain the water.
3. Onions cut with semi-rings, pour lemon juice and leave to marinate for a few minutes.
4. Apple and cucumber cut straw, celery - small cubes.



5. On the dish lay out the leaves of the salad, prepared apple, pineapple, cucumber, pickled onions, celery and squid.



Sprinkle and pepper. Fill with low-fat yogurt or sour cream. Diet potato salad with chicken fillet and horseradish



What could be better than a fragrant, beautiful and tasty young potato? Add hot slices of boiled chicken fillet, apple and savory celery - and a great diet salad is ready. Do not be afraid of potatoes, in our combination it will not harm your figure!

Recipe for Dietary Cardboard Salad Gotta:
500 g of young potatoes (can be replaced last year)
1 chicken fillet
1 apple

Refueling:
juice
1 celery stem and its leaves
half-bundle
2-3 tsp of junk without additives
3-4 tbsp sour cream
salt and freshly ground black pepper - to taste

How to cook:
1. Boil potatoes in salted water until ready. Cool and cut either in half or into four parts.





2. Simultaneously with potatoes boil chicken fillet, cut cubes.



3. Peel the apple and cut it in cubes.
4. For dressing in a large bowl, mix lemon juice, a pinch of salt, some freshly ground pepper, a finely sliced celery stem, parsley, horseradish and sour cream.



Stir it up. Don't overdo it, he doesn't have to beat all the other tastes.
5. Put potatoes on the dish, chicken fillet and apple on top. Add gas and mix. Decorate on top with celery and parsley leaves.



Let the salad brew a little. Send it back if necessary. Classic salad with canned tuna and tomatoes



This salad is simple, affordable and useful. In addition, the components are easy to vary. Replace green salad with Beijing cabbage or iceberg salad, add red onions, and replace pine nuts with pumpkin seeds. Experiment!

Recipe for a classic salad with conserved tuna Gotta:
4 small tomatoes
5-7 stems of green onions
1 can of canned tuna
lettuce
half-bundle
2 tbsp pine nuts (can be replaced with pumpkin seeds)
salt, pepper to taste

Refueling:
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1/4 tsp lemon peel
salt and pepper - to taste

How to cook:
1. Cut the tomatoes in thin slices.





Green onions are finely chopped.



2. Canned tuna get out, slightly squeeze and stretch with a fork.
3. Mix all the ingredients for filling.
4. Salad leaves are torn and put on a dish. Add tomatoes, green onions.



Carefully distribute the tuna on the surface, water with a gas station. Decorate with parsley and pine nuts.







Smell it with salt and pepper.

Source: domashniy.ru/