6 Healthy Spring Recipes: Citrus Salad

Ingredients:

2 pink grapefruits, 1 orange, 1 lemon, fennel bulb and leaves, 2 tablespoons olive oil.

1/4 cup each chopped walnuts and fresh mint.

How to Prepare:

Cut grapefruit, orange, and lemon crosswise into slices about 1/4 inch thick. Arrange on a plate in a circular pattern with 1/2 the fennel bulbs in between each slice. Drizzle with 1 tablespoon of oil then sprinkle with half the walnuts and mint.

Season lightly with salt and freshly ground pepper then repeat the same process for another layer all over again. Serve immediately while still warm or at room temperature if preferred by you guys.

Nutritional Facts:

A serving of this citrus salad provides a good supply of vitamin C, folate, and dietary fiber as well as is low in fat, sodium, and sugar.

2. Asparagus and Carrot Noodle Salad:

Ingredients:

1/4 cup chopped almonds, 3 tablespoons sesame seeds, 4 cups sliced asparagus (about 1 bunch), 1 pound carrots (about 4 medium), 2 tablespoons soy sauce, 3 teaspoons rice vinegar, 1 tablespoon canola oil.

How to Prepare:

Toast almonds in a dry skillet over medium heat until lightly browned. Transfer to a plate; add sesame seeds and toast until fragrant, about 30 seconds. Put the asparagus in boiling water for 2 minutes then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process.

Drain well then pat dry on paper towels. Peel the carrots then use a vegetable peeler to cut them into noodles. Put the carrots in boiling water for 2 minutes then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process. Drain well. Whisk together soy sauce, vinegar, and oil in a salad bowl until combined.

Add asparagus, carrot noodles, and almonds; toss gently until combined well. Season lightly with salt & pepper if you guys want to before serving.

Nutritional Facts:

A serving provides a good supply of Vitamin A, Vitamin K, dietary fiber, protein plus minerals such as manganese, selenium, and iron.

 Radish Pesto Pasta Salad:

Ingredients: 3 cups cherry tomatoes (about 1 pint), 6 cups loosely packed baby arugula (about 5 ounces), 1/2 cup coarsely chopped fresh basil, 2 tablespoons pine nuts, 8 radishes, 3 tablespoons olive oil.

How to Prepare:

Put the tomatoes into boiling water for about 30 seconds then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process.

Drain well then quarter lengthwise. Toast pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Transfer to a plate; add radishes in boiling water for 2 minutes then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process.

Drain well then slice thinly on the diagonal. Whisk together oil and basil in a large bowl then add the tomatoes, arugula, and radishes; toss gently until combined well. Season lightly with salt & pepper if you guys want to before serving.

Nutritional Facts:

A serving provides a good supply of Vitamin A, Vitamin K, dietary fiber, protein plus minerals such as manganese, selenium, and iron. 4. Quinoa Tabouli:- Ingredients: 2 cups cooked quinoa (about 1/2 cup dry), 1/2 seedless English cucumber (about 4 ounces), 3 tablespoons olive oil.

How to Prepare:

Put the cucumber into boiling water for about 30 seconds then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process. Drain well then pat dry on paper towels and cut into 1/4-inch dice. Put the quinoa in a large bowl then add cucumber, oil, and parsley; toss gently until combined well. Season lightly with salt & pepper if you guys want to before serving.

Nutritional Facts:

A serving provides a good supply of Vitamin A, Vitamin K, dietary fiber, protein plus minerals such as manganese, selenium, and iron. 5. The Best Chicken

Salad Recipe:

Ingredients:

4 cups thinly sliced Napa cabbage (about 1 medium head), 1 cup shredded carrots (from about 2 carrots), 3/4 cup chopped scallions, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon kosher salt, 3 tablespoons lime juice, 2 tablespoons canola oil, 1 pound cooked skinless chicken breast (about 3 cups shredded), 2 tablespoons chopped fresh mint leaves.

How to Prepare:

Put the carrots in boiling water for 2 minutes then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process. Drain well then pat dry on paper towels and cut into matchsticks.

Whisk together lime juice, oil, and cilantro in a large bowl until combined well. Add cabbage, carrots, scallions, and cilantro; toss gently until combined well. Season lightly with salt & pepper if you guys want to before serving.

Nutritional Facts:

A serving provides a good supply of Vitamin A, Vitamin K, dietary fiber, protein plus minerals such as manganese, selenium, and iron.

Note Healthy recipe; gluten-free; low calorie; high in vitamin k.

 Quinoa Veggie Bowl:

Ingredients:

2 tablespoons olive oil, 1/2 cup chopped red onion (about 1 small), 3/4 teaspoon kosher salt, 4 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon), 16 ounces fresh green beans (about 12 ounces trimmed weight), cut on the diagonal into 1-inch pieces, 8 ounces cremini mushrooms, sliced thin vertically and cored if necessary to create a flat surface for the slicing knife to lie flush against the cap side of the mushroom, 1/8 teaspoon freshly ground black pepper, 2 tablespoons vegan buttery spread (such as Earth Balance), 3 cups cooked red quinoa, hot sauce to taste.

How to Prepare: Stove Top:

Put the onion into boiling water for about 30 seconds then transfer with a slotted spoon into an ice bath or drain under cold running water to stop any further cooking process. Drain well then saute in a large skillet over medium heat until softened and translucent before adding the beans, salt & garlic; cook for 1 minute. Add mushrooms & green beans; cook for 4 minutes more.

Transfer vegetable mixture into a bowl before stirring in pepper, buttery spread, and quinoa. Serve with hot sauce if you guys want. Microwave:- Heat oil in a large microwave-safe bowl before adding red onion, salt & garlic; stir to combine. Microwave on high power until the onion has softened, about 3 minutes.

Add green beans, mushrooms, pepper, and buttery spread then microwave for 8 minutes more or until beans are tender. Stir in quinoa before serving with hot sauce if you want.

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