TRY THESE 5 FAST FRESH LIGHT SALADS:

ONLY IN 15 MINUTES

 

1-    Light tuna salad:

 

Serves: 2          preparation: 15 minutes

 

 Ingredients:

 

–  Tuna can: 100 g

– Dried instant noodles: 80g

– Chopped avocado: ¼

– Lime juice: 1 ½ tablespoon

– Chopped coriander: 2 tablespoons

– Sesame seeds: 3 tablespoons

– Soy sauce: 3 tablespoons

– Iceberg lettuce: 7 leaves

Preparations:

 

–         Prepare the noodles according to the packet instructions then drain.

–         Combine the tuna in a bowl with noodles, avocado, lime juice, coriander, sesame seeds and soy sauce.

–         Spoon into the lettuce leaves.

–         Serves with a lime wedge

2-    Smoked chicken and noodle salad:

 

Serves: 2           Preparation: 15 minutes

 

Ingredients:

 

–         Vermicelli noodles: 100g

–         Asparagus: 250 g

–         Chinese cabbage: 1 cup shredded

–         Coriander: 2 tablespoons chopped

–         Skinless smoked chicken breast: 200 g

–         Sweet chili sauce: 3 tablespoons

–         Green shallots: 2 thinly sliced

–         Lime juice: 1 tablespoon

–         Peanut oil: ½ tablespoon 

Preparations:

 

–         Place the noodles in a large bowl and cover with boiled water. Stand for 10 minutes until it gets soft. Separate noodles with a fork. Drain and press out the excess water.

–         Meanwhile place the asparagus in a bowl and cover with boiling. water. Stand for 2 minutes. Drain and rinse under cold water.

–         Combine noodles, asparagus, shallots, cabbage, coriander and chicken in a large bowl.

–         Add sauces, juice and oil over the salad and combine together.

3-    Creamy smoked salmon pasta salad:

 

Serves: 2           Preparation: 15 minutes

Ingredients:

 

–         Butterfly shape pasta: 150g (2 cups)

–         Uncooked green peas: ½ cup

–         Broccoli: 5 cut into 4

–         Hot smoked salmon: 175g

–         Light cream: 1/3 cup

–         Lemon rind: 2 tablespoons

Preparations:

–         Cook pasta in salted water for 5 minutes.

–         Add the peas and the broccolis then cook for another 5 minutes until it get tender. Drain.

–         Add remaining ingredients and toss to combine.

–         Add black pepper and salt for better taste then serve.

4-    Roast beef and beetroot salad:

 

Serves: 2           Preparation: 15 minutes

 

Ingredients:

–         Burghul: ½ cup

–         Orange: 1 large

–         Red onion: ¼ small

–         Red vinegar: 1 tablespoon

–         Baby rocket: 30 g ( 4 leaves)

–         Roast beef: 150 g

–         baby beetroot: 100 g ( 2 medium)

–         Low- fat feta cheese: 40 g

Preparations:

–         Place burghul in a bowl with boiling water. Cover and wait until water is absorbed.

–         Meanwhile, peel the orange and cut it into very small pieces.

–         Combine burghul, orange, onion, vinegar, rocket and beef in a large bowl.

–         Arrange the salad, and top with beetroot and feta cheese.

–         Add black pepper or better taste.

5- Beef with potato salad:

     Serves: 2           Preparation: 15 minutes

 

Ingredients:

 

–         Baby potato: 15 quartered

–         Light sour cream: 1/3 cup

–         White vinegar: 1 tablespoon

–         Red onion: ½ small sliced

–         Celery: 2 sticks

–         Beef steak: 200 g

–         Cherry tomatoes: 3 tablespoons

–         Watercress: 2 cups

Preparations:

 

–         Cook the cut potatoes in hot water for 5 minutes until they get soft.

–         Drain the potatoes and transfer to a large bowl.

–         Mix the potatoes with sour cream, vinegar, onions and celery.

–         Spray both sides of the beef steaks with oil (the spray oil that has 0 calories and 0 fat), and season with salt and back pepper.

–         Cook each side for 5 minutes to medium.

–         Transfer to a plate and cut the meat in thin slices, then combine it to the potato mixture.

–         Before serving, add cherry tomatoes and watercress for decoration.

BON APPETIT!! 😀