Healthy Salad Recipes | Healthy Lunch Ideas | Delicious Salad | Delicious Salad recipes | Delicious Lunch Recipes
Lentil Freekeh Pomegranate Salad
Lentils 200g (1 cup)
Freekeh 200g (1 cup)
Pomegranate 250g
Chickpeas 500g
Mint 25g
Watercress (also added some) 15g
Lemon Juice 1 Lemon
Roasted Almonds 70g
Raisins 70g
Pepitas 30g
Cook Lentils and Freekeh separately. I used French lentils which takes around 25 minutes to cook and freekeh around 20 minutes depending on whether you have the whole freekeh or chopped ones. Mine is slightly chopped.
This salad tastes so good because of all the different flavours from different vegetables. Mint can be quite a strong taste, so if you don’t like mint, then don’t add it!
Kale Salad
I always cook my kale slightly because it is quite fibrous and it can irritate my stomach if I eat too much of it raw.
My standard kale salad has:
Kale
Avocado
Tomatoes
Cucumber
Walnuts or Almonds
Balsamic Vinegar
This is best to be eaten within a day
Silverbeet Edamame Salad
Edamame Tahini Dressing:
Edamame 150g
Tahini 30g
Olive Oil 1 TBS
Cumin 1/2 tsp
Water 1/2 cup (or more if you want a more watery consistency)
Lemon Juice 30g
Pink Salt 1/8 tsp
Roasted Garlic 5 Cloves
Vegetables used here:
Bell Peppers (Capsicums)
Cucumber
Edamame
Silverbeet (Swiss Chard)
Tomatoes
Edible Flowers
Cook it if you can’t be bothered chewing raw vegetables. Cooked silverbeet is more tasty as well!
Tuna Corn Salad
Tuna 2 500g cans (around 550g after drained)
Corn 200g
1 Yellow and 1 Red Roasted Bell Peppers (Capsicums)
1 Roasted Red Onion
Tofutti Cream Cheese 140g
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