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Although salads are no more a ‘health’ bowl that is ignored during mealtimes, they have also evolved into becoming the central dish that is consumed for lunch or dinner. With the vast options of combinations of ingredients, flavours and textures, the world of salads has expanded to include the most exotic ingredients in an easy-to-approach form while also being delicious enough to keep coming back to. However, if these bowls continue to evade your interest, despite wanting to lose weight, here are some tasty bowls to try.
Grilled Tofu Salad
Image Credits: House Foods
A high protein salad that starts off with a bed of mixed greens and the addition grilled tofu chunks, cherry tomatoes, cucumber slices, along with a sprinkle of feta cheese; this tofu salad is an elevated salad experience that is a cross between the classics – Greek and Caesar. Dress it with a light vinaigrette or a squeeze of lemon juice for an added zing and extra flavour.
Asian Sesame Salad
Image Credits: Food Confidence
Given the robust flavours of Asian food, create a base for this salad using mixed greens or shredded cabbage. Add sliced tofu or paneer, shredded carrots, edamame, and sliced almonds. Drizzle with a homemade sesame-ginger dressing made from sesame oil, soy sauce, ginger, and garlic. You could assemble the salad ahead of time and drizzle the delicious dressing on top whenever you’re ready to eat, making it ideal for working lunches.
Taco Salad
Image Credits: Clean Eating Magazine
Craving some Mexican food but want to convert it into a salad bowl? Make a bed of shredded lettuce and top it with rehydrated soya granules or crumbled paneer cooked with fragrant taco seasoning from a packet. Add black beans, diced tomatoes, chopped bell peppers, sliced avocado, and a dollop of Greek yogurt instead of sour cream, with a squeeze some lime juice on top. For an added treat, crush some tortilla chips over the salad for some crunch.
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Beet & Goat Cheese Salad
Image Credits: Rachel Dickens
If there is one salad to impress even the staunchest beetroot haters, it is this roasted beet and goat cheese salad. Slice the beets into thin roundels and combine them with arugula or mixed greens of your choice, crumbled goat cheese, and toasted walnuts. Dress it with a light vinaigrette made from olive oil, balsamic vinegar, Dijon mustard, and honey. Sprinkle some smoked paprika for some heat that perfectly complements the sweetness of beetroot.
Kale-Quinoa Salad
Image Credits: PCC Community Markets
For those who enjoy a bit of roughage in their salads, this kale and quinoa salad screams health right from assembly to the time of eating. Massage kale leaves with a bit of olive oil to soften them and mix in some cooked quinoa, diced avocado, cherry tomatoes, shredded carrots, and sliced almonds, for crunch. Dress it with a lemon-tahini dressing made with tahini, lemon juice, garlic, and water.
