3 Easy and Healthy Salads

Feeling like something quick and healthy after your work-out? A salad is always a good pick! And with these three options you can stick to your meat-free Monday routine too.

#Salad #Healthy #Meatfree #Vegetarian #Pescatarian #Vegan #Healthy

1. Blackberry Greek Salad

Ingredients: SALAD

• 1 cup baby spinach

• 1 cup lettuce leaves (or a mix of arugula and lettuce)

• 1 cup Feta cheese, crumbled

• 1/3 cup blackberries

• 1/3 cup pecans

DRESSING

• 1/4 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 1 Tbs Dijon Ancient mustard sauce *

• 1 Tbs fizzy water **

• 1 tsp salt

• 1/2 tsp black pepper

• A dash of garlic (optional)

Method

1. Combine all ingredients mentioned in the "Dressing" list and blend until smooth. If you do not have a blender, you may mix them with a fork but it turns out nicer if you do it with the help of a food processor:

2. Place your greens in a bowl and top them with Feta cheese, blackberries and pecans. then add one or two spoons of balsamic vinaigrette.

Enjoy!

* For a sharper taste you could add up to 1/4 cup of mustard sauce if you like it;

** You could skip this but it helps dissolving the mustard sauce and makes it easier to mix with the rest of the ingredients. It also makes the sauce nice and smooth with no need for any extra olive oil (a standard vinaigrette has two to three times this amount of oil).

2. Mango&Shrimp salad

Ingredients:

SALAD

• 1kg shrimps

• 2 mangos, diced

• 1 red onion, chopped

DRESSING

• 1 lemon, juice

• 1 Tbs extra virgin olive oil

• 4 Tbs parsley or cilantro, chopped

• Salt and pepper to taste

Method:

1. Place shrimps, diced mangos and onion in a bowl;

2. In another bowl, combine lemon juice, olive oil, salt and pepper, then add parsley;

3. Pour the above dressing on your shrimp and mango mix. That's it! How easy is it to stay healthy?

3. Pantesca potato salad

Ingredients:

SALAD

• 6 medium potatoes

• 18 cherry tomatoes, halved

• 1 medium white onion, slides

• 12 Kalamata olives

• 1 Tbs capers (optional)

DRESSING

• 1 and 1/2 Tbs extra virgin olive oil

• 1 Tbs red wine vinegar

• Salt and pepper to taste

Method:

1. Boil the potatoes in their skin until they feel soft when you insert a fork. Drain them and let them cool on a plate*;

2. Cut the cherry tomatoes in half and finely slice your onions;

3. Once the potatoes are cold (at least one hour after boiling them), cut them into rounds and combine them into a bowl along with the tomatoes halves and sliced onions;

4. Top your salad with olive oil, vinegar and salt and pepper to taste, then mix all ingredients quickly.

Your salad is ready! Bon appétit!

* Make sure you don't over boil them or they'll brake apart when assembled to the rest of your ingredients: we're not making mashed potatoes!