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10 Light Vegetable Salad Recipes

Vegetables are key foods in the diet of anyone, whether one wants to live healthier or who wants to lose weight. There is no way to imagine a healthy diet without the consumption of vegetables, because they are the foods that carry the most nutrients and bring benefits and fibers to health.

In general, vegetables contribute to the balanced functioning of the body, aiding in various functions of the body and keeping diseases away. Vegetables are antioxidants and therefore combat premature aging, in addition to many other benefits.

A highly recommended way to consume vegetables is in salads. Below are light vegetable salad recipes to prepare with ease. There are varied versions to suit all tastes. Check out!

1. Light vegetable salad recipe with broccoli and chickpeas

Ingredients:

  • 4 cups broccoli tea;
  • 500g of chickpeas;
  • 5 purple onions cut into slices;
  • 1/2 cup chopped fresh parsley;
  • 3 tablespoons black sesame seeds;
  • 1 clove garlic, crushed;
  • 2 teaspoons Dijon mustard;
  • 1 teaspoon of honey;
  • 1 tablespoon lemon zest;
  • 1/4 cup of lemon juice;
  • 6 tablespoons olive oil;
  • salt to taste;
  • pepper to taste.

Method of preparation:

Wash and cook the broccoli bouquets in the steam until al dente. Cook the chickpeas in a pressure cooker until tender. Drain and wait to cool. Chop the broccoli and mix the chickpeas, onion, parsley and sesame seeds. In a bowl, incorporate the garlic, the mustard, the honey, the zest and the lemon juice forming a sauce. Add the olive oil slowly, stirring well to bind the sauce. Season with salt and pepper. Drizzle the salad with the sauce and serve.

2. Light vegetable salad recipe with cucumber and zucchini

Ingredients:

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  • 1 Japanese cucumber;
  • 1 zucchini;
  • 2 radishes;
  • salt to taste;
  • pepper to taste;
  • smell green to taste.

Sauce

  • 1/2 cup plain yogurt;
  • 1 tablespoon mustard;
  • 1 tablespoon lemon;
  • salt to taste.

Method of preparation:

Wash and cut the Japanese cucumber into slices. Wash, peel and cut zucchini into slices. Finally, finely slice the previously washed radish. Mix all ingredients and season with salt and pepper to taste. Incorporate the sauce ingredients and pour over the salad. Finish with green scent and serve.

3. Light vegetable salad recipe with potato and pod

Ingredients:

  • 3 cups boiled diced potatoes;
  • 2 cups boiled carrots cut into cubes;
  • 1 cup cooked baked potato sliced;
  • 1 chopped onion;
  • 1 can of peas;
  • 1 can of green corn;
  • 1 cup boiled and kneaded potato;
  • 3 tablespoons light mayonnaise;
  • salt to taste;
  • pepper to taste.

Method of preparation:

Cook the potatoes peeled and cut into cubes until al dente. Do the same with the carrot. Cut the pod into slices and cook as well. When everything is cooked in the right spot, set aside and allow to cool. Then incorporate everything in a salad bowl and add onion, corn and peas. Season with salt and pepper. Then place the mayonnaise and mix until creamy. Bring to chill for an hour and serve.

4. Light vegetable salad with fruit salad recipe

Ingredients:

  • 2 tomatoes without skin and without seeds;
  • 1 foot lettuce;
  • 1 chopped red onion;
  • 1 pear chopped;
  • 1 chopped apple;
  • 2 chopped kiwis;
  • 2 tablespoons crushed walnuts;
  • ½ cup light cream;
  • 2 teaspoons light mayonnaise;
  • white pepper to taste;
  • salt to taste.

Method of preparation:

Cut the tomato and onion washed in cubes. Wash the fruit and chop it into pieces. Take the vegetables and fruit to a salad bowl, add sour cream, mayonnaise, seasonings and stir in everything. Finish with crushed nuts and garnish with washed lettuce leaves around. Serve!

5. Light vegetable salad recipe with broccoli and cauliflower

Ingredients:

  • ½ bunch of broccoli;
  • ½ bunch of cauliflower;
  • 1 pinch of salt;
  • 1 pinch of black pepper;
  • olive oil to taste;
  • fresh chives to taste;
  • lemon juice to taste.

Method of preparation:

Wash the vegetables well. Bring the broccoli and cauliflower to steam until soft. Wait cool, then place in a salad bowl and season with salt, pepper, olive oil, lemon and finalize with chives. Serve fresh.

6. Colorful light vegetable salad recipe

Ingredients:

  • 1 grated carrot;
  • 2 grated jilós;
  • 1 grated onion;
  • 1 grated beet;
  • 1 grated radish;
  • 1 leaf of chopped cabbage;
  • 1 chopped Japanese cucumber;
  • 3 leaves of chopped crisp lettuce;
  • 3 leaves of chopped tomato;
  • 2 leaves of chopped Swiss chard;
  • white vinegar to taste;
  • salt to taste;
  • white pepper to taste.

Method of preparation:

Wash all vegetables. Grate the carrot, onion, beet, radish and jiló. Reserve. Chop the cabbage, cucumber and rip the leaves of lettuce, chard and allspice. Incorporate all ingredients in a salad bowl and season with vinegar, salt and pepper. Serve!

7. Grilled vegetable salad recipe light

Ingredients:

  • 1 zucchini;
  • 1 eggplant;
  • 2 tomatoes.

Sauce

  • 1 tablespoon chopped basil;
  • 1 lemon juice;
  • 1 tablespoon mustard dessert;
  • 1 tablespoon parmesan light dessert;
  • salt to taste.

Method of preparation:

Wash and cut the eggplant and zucchini into thin slices. Cut the tomatoes and slices and remove the seeds. Take the vegetables to grill quickly in an oil-free skillet. Season with salt and pepper. Arrange the slices of vegetables in a dish. Mix the ingredients of the sauce in a bowl and cover the salad. Serve.

8. Light vegetable salad recipe with tomato, onion and peppers

Ingredients:

  • 4 tomatoes;
  • 3 green peppers;
  • 1 chopped onion;
  • salt to taste;
  • 1 strand of olive oil.

Method of preparation:

For those who want a fresh and quick salad, this recipe is ideal. Wash the tomatoes and peppers and cut into cubes. Chop the onion well. Mix everything and season with salt and olive oil. If you want you can add lemon juice and green scent. Remember to take seeds out of tomatoes and peppers.

9. Light vegetable salad recipe with chicken

Ingredients:

  • 1 chicken breast;
  • 1 celery cut into slices;
  • 2 diced carrots diced;
  • 200 grams of peas;
  • 150 grams of sliced ​​pod;
  • 2 sprigs of thyme;
  • 50 grams of light mayonnaise;
  • olive oil to taste;
  • pepper to taste;
  • 2 cloves of garlic;
  • salt to taste.

Method of preparation:

Cut the chicken into cubes, season with salt, pepper and thyme and lightly brown in a frying pan with a little olive oil for about 15 minutes. When you have gold, please. In a bowl incorporate mayonnaise, salt, pepper and garlic forming a creamy mixture. Cook the peas, carrots, celery and pods in hot water for about 15 minutes or until cooked. Drain and wait to cool. Arrange in a salad bowl, mix the chicken cubes, add the sauce and mix well. If you need it, fix seasoning and serve! If you want you can shred the chicken instead of serving in cubes.

10. Light vegetable salad recipe

Ingredients:

  • 1 sliced ​​cabbage;
  • 3 cups grated carrot tea;
  • 1 green apple diced into cubes;
  • 3 tablespoons of pitted raisins.

Sauce

  • 1/2 cup of nonfat yogurt;
  • 1 tablespoon light mayonnaise;
  • salt to taste;
  • 1 teaspoon lemon juice;
  • 1 teaspoon of honey.

Method of preparation:

Wash and fry the cabbage. Wash and grate the carrot. Chop the green apple with bark, scattering seeds and crumb. Separate the raisin. Mix all the ingredients. In a bowl the part incorporates the ingredients of the sauce and drizzle over. Serve.

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What did you think of these light vegetable salad recipes that we split up? Which one of the most aroused your attention to experiment? Comment below!

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