3 Summer Salad Variations You Need To Include In Your Weight-Loss Plan
These skinny salad recipes are packed with goodness…
1. Tomato-Melon Salad
In a salad bowl, combine two cups halved cherry tomatoes, two cups seeded cucumber half moons, two cups watermelon balls and a quarter cup thinly sliced red onion. Toss with two teaspoons thick, aged balsamic vinegar. Allow to stand for five minutes, then sprinkle with leaves from one sprig tarragon and black pepper to taste.
Serves 4. Per serving: 209kJ, 0g fat, 12g carbs, 5mg sodium, 2g fibre, 2g protein
2. Lettuce Cups With Chicken And Peach Salsa
In a bowl, whisk two tablespoons lime juice, one tablespoon vegetable oil and half a teaspoon smoked paprika. Season with sea salt and black pepper. Add three thinly-sliced peaches, half a cup thinly-sliced red onion, one tablespoon minced jalapeño and two cups cooked shredded chicken. Toss well. Divide among eight leaves of butter lettuce and garnish with fresh coriander.
Serves 8. Per serving: 418kJ, 3g fat (0.5g sat), 7g carbs, 75mg sodium, 1g fibre, 12g protein
3. Braaied Mealie And Edamame Succotash
A Native American dish traditionally made with corn and lima beans.
Baste six mealies, one red pepper (stemmed, seeded and halved) and half a peeled onion with extra-virgin olive oil, season with sea salt and black pepper, and rub to coat. Braai for 10 to 15 minutes, turning several times, until dark grid marks appear. Cool. Meanwhile, boil one cup frozen, shelled edamame beans; let cool. In a serving bowl, whisk one tablespoon olive oil with one tablespoon white wine vinegar. Dice pepper and onion, and cut kernels off mealies. Transfer pepper, onion and mealies to the bowl. Add edamame and toss. Season with salt and black pepper and add some torn fresh basil.
Serves 8. Per serving: 627kJ, 7g fat (1g sat), 18g carbs, 60mg sodium, 3g fibre, 5g protein