Salad Days: 6 Super Healthy Recipes for October
Salads shouldn’t be side-lined… let these wonderfully light and nutritious recipes take centre-stage as full meals. Compiled by Athens Fitness Specialists Holmes Place, they’ll get you quickly back on track after a summer of culinary excess.
Salad with protein with 1 cup of boiled quinoa, broccoli, 1 grated carrot, 2 tablespoons of corn, 1 tablespoon of pine nut, 1 tablespoon of dried cranberries, dressing with 1 tablespoon of olive oil, lemon juice & a little tahini whole grain.
Lettuce (approx.. 100g per serving), 2 tablespoons of corn, 2 tablespoons of red beans, tomatoes, roast chicken, 1 slice of light yellow cheese, dressing with 1 tablespoon of Caesar’s sauce & some olive oil
2 cucumbers, ½ bowl (~ 100g) cottage cheese, ½ avocado, 6 pieces crushed nuts & 1 tablespoon olive oil
Green salad with lettuce, rocket & spinach (for example, 100 grams per serving), 1 small green apple, 5 strawberries, ½ cup of blueberries tea, 1/2 cup (cottage cheese), 10 unsalted almonds, 1 tablespoon of black currants, 1 tablespoon olive oil & pomegranate balsamic.
2 cups of boiled cooked wholemeal pasta, pesto, rocket, 3 tablespoons red beans, ½ slices (~ 100g) cottage cheese, 1 cucumber, red pepper, 15 grapes & 1 tablespoon olive oil.
Caesar Salad with Tuna
Salad with lettuce (indicatively 100g per serving), 1 grated carrot, 1 cucumber, tomatoes, 2 tablespoons of corn, 2 tablespoons cottage cheese, 1 small can of tuna in water, 1 tablespoon olive oil & balsamic vinegar
*Accompany all salads with one slice of whole grain bread for a full meal!
Recipes by Alexandra Damvuneli, Clinical Dietitian-Nutritionist, graduate of Harokopio University of Athens, PGCert Athlete Diet.