10 Delicious Salad Recipes to Weight Loss

Table of Contents

 Tofu & Broccoli Salad Date & Hazelnut Salad Butternut Squash Salad Tomato & Pomegranate Salad Classic Spanish Salad Peanut & Lime Salad Crab Pasta Salad Spinach & Watermelon Salad Roasted Carrot Salad Seared Tuna Salad Fennel & Pear Salad Broad Bean Salad Thai Beef Salad Toasted Almond Salad Panzanella Salad Edamame & Wasabi Salad Grilled Avocado Salad English Garden Salad Shrimp Salad Chicken Salad Cannellini Bean Salad Greek-Style Green Fruit Salad with an Oriental Twist Chick Pea Salad Lentil 

Salad Lunchbox Chicken Pasta Salad

Tofu & Broccoli Salad 

Serves 2.

 Ingredients: 

2 cups broccoli florets 1 tbsp sesame oil 1 cup firm tofu, cubed 2 cloves garlic, minced 3 tbsp fresh ginger, grated 2 tbsp dark soy sauce 1 tbsp honey 1 tbsp sesame seeds 

Method: 

Boil the broccoli florets in a pot of salted water for 3-4 minutes, or until tender, drain then rinse with cold water and set to one side. In a pan heat the sesame oil then add the tofu, garlic and ginger. Saute for 5-6 minutes then add the soy sauce and honey. Cook the tofu for a further 2 minutes then toss with the broccoli florets. Sprinkle with the sesame seeds and serve while warm

Date & Hazelnut Salad 

Serves 4

 Ingredients: 

2 cups arugula 1 cup roasted hazelnuts, chopped 3 tbsp pesto 1 tbsp fresh lime juice 6-8 pitted dates, chopped 3 tbsp Parmesan cheese, grated 

Method: 

In a large bowl toss the arugula leaves with the pesto, lime juice, dates and hazelnuts then set to one side for 20 minutes. To serve sprinkle with the Parmesan cheese and season wit salt and pepper if desired. 

Butternut Squash Salad 

Serves 4

 Ingredients: 

1 lb butternut squash, cubed 2 tbsp olive oil 1 tsp sea salt ½ tsp black pepper 2 red onions, sliced 2 tbsp thyme leaves 1 cup feta cheese, cubed 1 cup arugula For the dressing: 3 tbsp balsamic vinegar 1 tbsp maple syrup ½ tsp sea salt

 Method:

 Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Toss the butternut squash cubes in the olive oil then bake in the oven for 5 minutes. Add the red onion, salt, black pepper and thyme to the tray then cook for further 10-15 minutes. Make the dressing by whisking together the ingredients then getnyl heating in a saucepan for 3-4 minutes. Remove the squash and onion from the oven, toss with the feta cubes and drizzle with the warm dressing. Serve on the arugula while warm. 

Tomato & Pomegranate Salad 

Serves 2

 Ingredients:

 2 cup cherry tomatoes, chopped 1 small cucumber, finely sliced Seeds from 1 pomegranate 3 tbsp fresh parsley 2 tbsp fresh coriander 1 tbsp fresh mint, finely chopped 3 spring onions, finely sliced For the dressing: 

1 tbsp olive oil 2 tsp fresh lemon juice ½ tsp salt ¼ tsp black pepper

 Method: 

In a bowl, combine the tomatoes, pomegranate seeds, cucumber, parsley, coriander, mint, and spring onion tossing combine. Whisk together the ingredients for the dressing then drizzle over the salad and serve

Classic Spanish Salad 

Serves 4-6

 Ingredients:

 2 onions, diced 2 tbsp olive oil ½ tsp saffron 2 tins (14oz) butter beans, rinsed ½ cup red bell pepper, finely sliced ½ cup yellow bell pepper, finely sliced ½ cup orange bell pepper, finely sliced 2 tbsp sherry vinegar 1 cup arugula ½ cup chorizo, thinly sliced ¼ cup roasted almonds, chopped 

Method: 

Heat the olive oil in a pan and sauté the onions, saffron and kidney beans for 12-15 minutes. Add the sliced peppers then cook for a further 15 minutes. Remove from the heat, add the sherry vinegar, arugula and chorizo then toss to combine. Serve with a scattering of the roasted almonds on top.

Peanut & Lime Salad 

Serves 4

 Ingredients:

 ¼ cup peanuts, chopped 1 cucumber, sliced 1 red chilli, finely sliced ¼ cup fresh coriander, chopped For the dressing: 1 tbsp peanut butter 2 tbsp fresh lime juice 1 garlic clove, minced 1 tsp honey 1 tsp fish sauce 

Method: 

Toast the chopped peanuts in a non-stick pan for 5 minutes then set to one side, Add all of the ingredients for the dressing to a blender the pulse to combine. Toss the cucumber in the dressing to coat then add the chilli and chopped peanuts. Sprinkle with the coriander and serve.

Crab Pasta Salad

Serves 4 

Ingredients:

 2 cups pasta shells (conchiglie rigate) 2 cups cooked white crab meat 1 cup sun blushed tomatoes 2 cloves garlic, minced 3 fresh chillies, diced ½ tsp sea salt ¼ cup coriander leaves 2 tbsp olive oil Method:

 Cook the pasta shells al dente according to the packet instructions, then drain. Drain the tomatoes then add to the pasta along with the garlic, olive oil, crab and chilli. To serve toss through the coriander and drizzle with a little extra olive oil if desired.

Spinach & Watermelon Salad

Serves 4

 Ingredients: 

2 lb watermelon chunks 1 ½ cups baby spinach 1 cup cucumber, cubed 5 mint leaves 1 cup feta, crumbled 4 tbsp. balsamic glaze or 3 tbsp. balsamic vinegar 

Method:

 Combine all the ingredients in to a large bowl then toss with the balsamic glaze and serve. 

Roasted Carrot Salad

Serves 2 

Ingredients:

 5 carrots, peeled and quartered 2 tsp olive oil 2 tbsp sweet chilli sauce 1 tsp sea salt ½ cup feta, crumbled ¼ cup toasted pine nuts 2 lime wedges (to serve) 

Method:

 Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Toss the carrots in the olive oil then spread on to the baking sheet and bake in the oven for 25-30 minutes, or until golden. While hot drizzle the carrots with the sweet chilli sauce then season with salt. Plate up with a scattering of feta and pine nuts then serve with a wedge of lime. 

Seared Tuna Salad 

Serves 2

 Ingredients:

 2 raw tuna steaks 1 fennel bulb, finely sliced ½ cup pink grapefruit segments 1 tsp vegetable oil 1 tsp dark soy sauce 8 radishes, finely sliced 2 shallots, diced 1 avocado, diced For the dressing: 2 tbsp fresh lime juice 2 tsp wasabi paste 2 tsp Chinese rice vinegar 2 tsp honey 2 tsp sesame oil 

Method:

 Make the dressing by whisking together all of the ingredients in a small bowl. Heat the vegetable in a skillet then sear the tuna steaks for 30 seconds on each side. Coat with the soy sauce then let stand for 5 minutes before cutting into slices. Plate the salad by mixing the fennel, radish, avocado, shallots and pink grapefruit slices, then top with the tuna slices and serve.