Healthy recipes: Smart Salads By Zulema Arandilla

Salad of red cabbage and carrot


┬╝ of red cabbage cut in julienne
2 carrots, to make it more colorful, mezcal orange and purple carrots
1 red apple
2 tablespoons cumin seeds
Salt and pepper

To dress: a vinaigrette of white wine vinegar and Dijon mustard.

Bulgur salad and pomegranate


300g of cooked bulgur
25g of dried cherries
┬Ż pomegranate, loose grains.
Ground almonds
Chopped parsley
Chopped mint leaves
Lemon zest
Salt and pepper.

To dress: olive oil, lemon juice, ground cumin and sweet paprika.

Lentil Salad


90 g of cooked lentils
30 g of roasted hazelnuts
1 lemon (juice)
1 teaspoon Dijon mustard
2 tablespoons of olive oil
1 teaspoon of honey
1 tablespoon of apple cider vinegar
Salt and pepper
1 avocado
Chopped parsley.

To season: lemon juice, Dijon mustard, olive oil, honey and apple cider vinegar


Papaya and Avocado Salad


200 g of varied green leaves
2 chopped onions
Chopped cilantro
1 small papaya cut from dice
1 red pepper cut into strips
1 avocado cut into cubes
Toasted pumpkin seeds

To season: juice of 1 lime, paprika, ground cumin, a little sugar cane, 1 clove of minced garlic, extra virgin olive oil, salt.

By Zulema Arandilla

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