Salads are so great because they can be healthy, delicious satisfying meals on their own or perfect accompaniments to main dishes.
Going for salads is a super-convenient and interesting way to work in a couple of servings of vegetables and/or fruits. It’s incredible to see the growing options available in the market for you to pick and choose. And of course, you can make a green salad at home in 5 minutes, armed with a bag of pre-washed salad greens, a few carrots or other veggies, nuts, and a bottle of your favorite salad dressing.
Salads are cool, crunchy, and fun to eat as you can experiment with flavors. You can customize them to include the fruits and vegetables that appeal to you the most, and whichever ones you have on hand.
In fact, almonds and (dried fruits) do not just make healthy snacks: they’re a great addition to salads, as well!
A combination of this nut with some healthy salads can definitely be your saving grace while racing through a busy day. A handful of almonds is considered to be a great choice as they are an excellent source of vitamin E, riboflavin, and a good source of protein and fibre.
Badam & Anjeer Salad (Almond & Fig)
- 3 cups Spinach baby leaves
- ½ cup Almonds (blanched & peeled)
- 8 Fig (dry)
- 1 cup Tomato
- 1 cup Watermelon
- ½ cup Onion
- 4tbl spn Olive oil
- Dice the tomato and the watermelon and slice the onion thinly;
- Mix everything;
This salad tastes great and is also high on nutrition value. Also, it’s an instant source of energy for your long day ahead or even after a heavy workout session. This recipe makes you feel light throughout the day and is an amazing breakfast option!
Almond, Oranges and Roast Pumpkin Salad
- 50 g Pumpkin
- 50 g Fresh Orange
- 200 g Mixed Lettuce
- 50 g Almond Flakes
- 10 g Honey
- A pinch of rosemary
- 25 g Olive oil
- 10 g Mustard
- 20 g Almond paste
- 20 ml Balsamic vinegar
- 30 g Almond slivers toasted
- Cut Pumpkin into wedges and marinate it with honey and rosemary then roast it for 30-35 minutes or until cooked at 350 °F;
- Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, salt, almond paste and balsamic. Blend it and keep it aside;
- In a bowl mix all the ingredients, including lettuce and roasted pumpkin, then add dressing and plate it. Sprinkle with toasted almond slivers.
This super easy to make salad option gives you a unique taste because of the mix of veggies and citrus fruit and its high on nutrition as it has high fibre content. It is a great option which you can have throughout the day.
Roast Eggplant and Almond Salad
Topped with Smoked Cheddar
- 5 Small Eggplant
- 10 g Roast Almonds halves (peeled)
- 10 g Fresh Pomegranate
- 20 g Pea shoots
- 1/2 cup Smoked Cheddar
- 15 ml Olive oil
- 3 g Paprika
- 3 g Chopped Garlic
- 15 ml Olive oil
- 2 Basil leaves
- Salt – to taste
- Wash and cut eggplant lengthwise, sprinkle salt, paprika, olive oil, and bake at 350 °F for 10 minutes;
- For the dressing, whisk the olive oil in a mixing bowl, add chopped garlic, chopped basil leaves, salt and mix well;
- Spread pea shoots on a plate and arrange baked aubergine halves on it. Drizzle dressing on the aubergines and garnish with fresh pomegranate pearls, roast almonds and shredded smoked cheddar.
The tangy twist in this salad is refreshing for your taste buds. Eggplant and almond salad is a filling option and thus make a great lunch option along with some fresh juice or one of those delicious green smoothies.
Almonds are nutrient dense, vitamin rich and have long been used to add flavor and crunch to dishes from different parts of the Mediterranean.
So get in the kitchen and let your creativity lead the way!
You’ll probably be pleasantly surprised just how much more variety your salads will have as a result 😉
Stephie, The Happy Mom!