Salads can be healthy and satisfying meals on their own or perfect accompaniments to main dishes.
Going for salads is a super convenient and interesting way to work in a couple servings of vegetables and/or fruit. There are so many diverse salad options available in the market for you to choose from. And you can make a green salad at home in 5 minutes, armed with a bag of pre-washed salad greens, some carrots or other greens, nuts, and a bottle of light salad dressing.
Salads are fresh, crisp and fun to eat as you get to experiment with the flavors. You can customize them to include the fruits and vegetables you like best and those you have on hand.
In fact, almonds are not only a healthy snack; They are also a great addition to salads.
A combination of this nut with some healthy salads can definitely be your saving grace during a busy day. A handful of almonds is considered a great option, as they are an excellent source of vitamin E, riboflavin, and a good source of protein and fiber.
Try these recipes to increase your almond intake.
Badam and Anjeer Salad
Ingredients:
Baby spinach leaves – 3 cups
Almonds (blanched and peeled) – ½ cup
Anjeer (dry) – 8 nos
Diced tomato – 1 cup
Diced watermelon – 1 cup
Thinly sliced onions – ½ cup
For the dressing
Olive oil – 4tbl spn
This salad recipe tastes great and is also high in nutritional value.
Instant source of energy for your long day ahead or even after an intense workout.
It makes you feel light throughout the day and is a great option for breakfast.
Tamarind paste – 2 tablespoons
Salt – ½ teaspoon
Black salt – ½ teaspoon
Powdered ginger – ½ teaspoon
Jeera bhunna – 2 teaspoons
Cold Red Pwd – ½ tsp
Preparation:
· Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the vegetables, fruits and sliced almonds
For the dressing, mix all the ingredients and mix. On the salad and stir it. serve immediately
Salad with almonds, oranges and roasted pumpkin
Ingredients:
Pumpkins – 50g
Fresh Orange – 50g
Mixed Lettuces – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustards – 10g
Almond Paste – 20g
Balsamic Vinegar – 20ml
Toasted almond slices – 30 g
Preparation:
This salad option gives you a unique flavor, a mix of vegetables and citrus
It is very nutritious since it has a high fiber content and it is very easy to make.
It is a great option that you can have throughout the day.
Cut the pumpkin into segments and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 Peelfresh the orange and cut it into segments. Then in a bowl add olive oil, honey, salt and almond paste, and balsamic. Shred and reserve
· In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add the dressing and serve. Sprinkle with toasted almond slices
Roasted Eggplant and Almond Salad
Ingredients:
Small eggplants – 5 nos.
Roasted almond halves (peeled) – 10 g
Fresh pomegranate – 10g
The acid touch of this salad is refreshing for your taste buds.
· The eggplant and almond salad is a filling option and therefore a great option for lunch along with some fresh juice
Pea shoots – 20g
Hanging curd – 45g
minced garlic – 3g
Saffron – 10 -12 strands
Olive oil – 15ml
Basil leaves – 2 nos.
Garam masala – 2g
Salt to taste
Chaat masala – 3g
Preparation:
- Wash and cut the aubergines lengthwise, sprinkle with salt, garam masala, olive oil and bake at 180*c for 10 minutes. Separately, mix the hanging curd in a bowl, add minced garlic, salt, saffron, olive oil and mix well to make a smooth dressing.
Spread the pea shoots on a plate, sprinkle with chaat masala and place the baked eggplant halves on it. Drizzle the eggplants with saffron yogurt dressing and garnish with fresh pomegranate pearls, toasted almonds and crushed basil leaves.