4 salads that will make your trip a visual pleasure of colors

Salads are not just a simple side dish; they are a staple of any healthy and balanced diet. Eating salads on a daily basis boosts your nutritional needs with a wide range of fresh vegetables and fruits, as well as whole grains and proteins. Salads are not only rich in vitamins and minerals, but also offer a great blend of flavors and colors that give your meals a touch of variety and vitality. Whether you're looking to improve your health, manage your weight, or even discover new flavors, salads provide you with the perfect options. In this blog, we'll go over various salad recipes that cater to all tastes and prove that eating healthy can be irresistibly delicious and enjoyable.

Grilled Chicken Salad

Ingredients:

2 boneless chicken breast and skin

1 teaspoon ground cilantro

1 teaspoon dried oregano

Salt (to taste)

Freshly ground black pepper (to taste)

7 tablespoons extra virgin olive oil, divided

4 tablespoons red wine vinegar

1 tablespoon chopped fresh parsley

3 cucumbers, cut into thin slices

1 cup of tomatoes

2 avocados, sliced

Crumbled feta cheese

1/2 cup Kalamata olives, pitted and halved

Cooking:

We prepare the grill for heating before putting the chicken on it, we start marinating the chicken with coriander, thyme, salt, pepper and two tablespoons of olive oil After preparing the chicken and marinating it, we start grilling on each side for a period ranging from 18 to 22 minutes. Let it rest for another 5 minutes, then cut it.

We start by preparing the sauce while leaving the chicken to rest, mix olive oil, red vinegar and parsley in a small bowl and season with salt and pepper.

The final step involves spreading lettuce, cucumbers, tomatoes, avocados, feta cheese and olives into four serving bowls.

Then put the chicken strips on top and add the sauce.

Corn salad with special sauce

Ingredients:

2 tablespoons fine sea salt

4 corn cobs, peeled

1/2 head of salad cabbage, finely chopped

3 to 4 finely chopped carrots

1 yellow pepper, finely chopped

1 bunch spring onion, white and light green part, finely chopped

1 bunch garlic, thinly sliced

1 cup of tomatoes, cut in half lengthwise and divided into thirds

2 cloves of garlic

1/4 cup of extra-virgin olive oil

Juice of 2 lemons

2 tablespoons of white vinegar

1 teaspoon garlic powder

1 teaspoon of salt

1/2 teaspoon ground fresh black pepper

1/4 teaspoon ground turmeric

Cooking:

We start by filling a large amount of cold water with the addition of sea salt, then we heat the water over high heat and add corn

After the water is finished boiling, remove it from the heat, cover it and set aside, in the meantime, mix in a large bowl the cabbage, carrots, bell peppers, spring onions, garlic, and tomatoes until the ingredients are combined.

Next, carefully remove the corn from the water and reduce the kernels from the cob. Keep half a cup of corn to prepare the sauce, and add the rest to the vegetable bowl.

To prepare the sauce, mix half a cup of corn, garlic, oil, lemon juice, vinegar, garlic powder, salt, pepper and turmeric in a high-power blender until smooth. Finally, pour the sauce over the salad ingredients and stir well to mix, serving with the potato chips on the side.

Mediterranean Pasta Salad

Ingredients:

Salt to taste

Short pasta

1 can chickpeas, washed and drained

1 large red pepper, chopped

1 chopped cucumber

2 chopped spring onions

3/4 cup crumbled feta cheese

1/2 cup chopped pitted olives

1/2 cup of dried tomatoes

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh oregano

1 teaspoon thyme seasoning

2 garlic cloves, grated

1/2 cup of mayonnaise

3 tablespoons of freshly squeezed lemon juice

1 tablespoon of mush paste

Cooking:

In a large pot of boiling salted water, cook the pasta, stirring occasionally, until tender. After cooking, drain the pasta without rinsing, season with half a teaspoon of salt and stir to evenly distribute the salt. We leave to cool slightly.

Meanwhile, in a large bowl, mix the chickpeas, bell peppers, cucumbers, spring onions, feta cheese, olives, sun-dried tomatoes, mint and thyme until well combined. Then add the pasta to the mixture and stir. In a small bowl, beat the garlic, mayonnaise, lemon juice and mush paste. At the end add the sauce to the pasta salad and stir until the sauce is evenly distributed.

Greek Hummus Salad

- 1/2 cup full-fat Greek yogurt

3 tablespoons chopped fresh dill, plus more to serve

3 tablespoons of extra virgin olive oil

1 tablespoon of freshly squeezed lemon juice

Garlic cloves, finely chopped

Salt (to taste)

Freshly ground black pepper (to taste)

2 can chickpeas, washed and drained

1 small yellow pepper, sliced

1/2 small red onion, sliced

cucumbers, thinly sliced (about 1 1/2 cups)

1 cup of tomatoes;

3/4 cup crumbled feta cheese, plus more to serve

1/2 cup Kalamata olives, pitted and halved

Cooking:

We put all the ingredients in a large bowl yogurt, dill, oil, lemon juice, garlic, half a teaspoon of salt and a quarter teaspoon of pepper until the mixture becomes smooth and mix well until it gives us a smooth mixture, then we add chickpeas, paprika, onions, cucumbers, fiat cheese, olives, half a teaspoon of salt and mix all the ingredients together.

More feta cheese and more dill can be added before serving to make the taste stronger.