Try these fabulous healthy summer salads for lunch on a hot day. They are cooling and delicious! These salad recipes are also very easy to make.
Click on the links below for more top healthy salad recipes:
Lentil, Avocado, Baby Arugula and Toasted Walnuts
Arugula, Beet, and Eggplant Salad
What You Need
Fresh Arugula
Beets
Eggplant
Thick Balsamic Vinegar
Extra Virgin Olive Oil
Salt
Pepper
How To Make
Heat the olive oil in a pan. Slice the eggplant into rounds and sauté them in the oil until they are golden and soft. Let the eggplant cool to room temperature. Wash the arugula and pile it nicely onto a plate. Cut the beets into small triangles or squares. Place them in a mound on top of the arugula. Artfully place your eggplant rounds on the sides of your salad dish and one on top of beets as shown in picture!
Drizzle olive oil on top of the salad. Add a few drops of balsamic vinegar. Churn salt and pepper grinders for flavor.
Arugula With Toasted Pine Nuts, Cucumber & Radish Salad, Navy Bean Salad With Roasted Carrots and Avocado
What You Need
Baby Arugula
Pine Nuts
Lemon
Extra Virgin Olive Oil
Radishes
Cucumbers
Fage 0% Greek Yogurt
Salt
Pepper
Navy Beans
Avocado
How To Make
Make a palm-sized pile of arugula on your plate. Toast your pine nuts. Sprinkle the toasted pine nuts onto the arugula. Drizzle olive oil and lemon on top of the salad.
Slice radishes into triangles. Cut cucumbers into round slices and then triangular quarters (about 1/8th inch thick). Add Fage 0% Greek yogurt to coat the radishes and cucumbers and salt to flavor. Take a spoonful of this salad and place it beside the arugula and pine nuts.
Soak navy beans overnight or for several hours. Once soaked, cook the beans in water until they are soft. Cut carrots into very small pieces. Lightly brush carrots with olive oil and roast them in a toaster oven or in a regular conventional oven; once soft remove them from the oven and let the carrots cool. Cut the avocado into 1/4-inch pieces. Place all ingredients into a bowl. Squeeze lemon juice and add olive oil into the bowl, grind salt and pepper over the salad and stir until beans all the vegetables are dressed. Add a spoonful of this lovely product to your plate to complete your trio of salads.
More salad recipes by Julie Wilcox:
Kale Salad with Radicchio and Mushrooms
