Salads

Healthy Combo Salads to Keep You Fueled

Dec 22, 2014 //

Add these healthy salads to your diet and stay nourished and refreshed to prevent those energy slumps that leave you tired, cranky and willing to eat anything in sight, healthy or not. Keep up your energy and mood for the rest of the day with these healthy combo salad options!

Maple Salmon Salad on Arugula

Ingredients:

  • 2 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • Wild salmon filet
  • 4 cups of arugula
  • 1/2 cup cooked quinoa
  • Sea salt and pepper

Dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp hazelnut oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar

Preparation

Brush the salmon filet with maple syrup. Add sea salt and pepper. Cook in a pan at medium heat in extra virgin olive oil; keep the heat low in order to keep the oil from smoking. Cook it for about 10 minutes on the first side and 5 minutes once you turn it, depending on thickness and size of the filet.

Mix all the ingredients for the salad dressing and pour over arugula and cooked quinoa. Make that the bed for the maple glazed salmon.

Kale, Beet & Quinoa Salad

Ingredients:

  • 1 cup cooked quinoa
  • 4 cups baby kale or mixed greens
  • 1/2 beet, grated
  • 1 hard-boiled egg
  • 3 mushrooms, sliced
  • Sea salt and pepper

Dressing:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp walnut oil
  • 1 tbsp balsamic vinegar

Preparation

Mix all the ingredients together and enjoy! You can also substitute half of the kale for arugula or another mixed green of your choice!

Dijon Mushrooms & Avocado Salad

Ingredients:

  • 2 tbsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 8 mushrooms, sliced
  • 4 cups of arugula or spinach
  • 1/2 cup cooked quinoa
  • 1 hard-boiled egg
  • 1 avocado, chopped
  • Sea salt and pepper

Dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp basil-infused olive oil
  • 1 tbsp balsamic vinegar

Preparation

Cook the mushrooms in a pan with the extra virgin olive oil. Once almost cooked, add the Dijon mustard and let them cook in the mustard for another minute or so.

Mix the arugula or spinach with the quinoa, hard-boiled egg, avocado and salt and pepper. Add the dressing, and serve with mushrooms on top.

Avocado, Quinoa & Cherry Salad

Ingredients:

  • 4 cups of arugula
  • 1/2 cup cooked quinoa
  • 1 avocado
  • 6 fresh cherries, halved
  • Pine nuts
  • Sea salt and pepper

Dressing:

  • 2 tbsp walnut oil
  • 1 tbsp white balsamic vinegar

Preparation

Mix the ingredients together, top with cherries, and savor every bite!

Beet and Bean Salad

Ingredients:

  • 1 large beet, cooked, cubed
  • 1 cup red kidney beans, cooked
  • 1 cup yellow corn
  • Sea salt and pepper

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp red wine vinegar

Preparation

Mix all the ingredients together and enjoy!

Watermelon and Feta Salad

Ingredients:

  • 2 cups watermelon, cubed
  • 1 1/2 cup feta cheese, cubed
  • 1 cup green olive, sliced
  • Fresh mint, chopped
  • Sea salt and pepper

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar

 

Nathalie Plamondon

Prosperous Life Coach, Nutrition & Wellness Specialist and has worked in the fitness for over 27 years. Earning several awards within the fitness industry, Nathalie P’s experience has given people the motivation and inspiration to create healthy lifestyles. "Don’t Just Be. Be Your Best" is the way she lives her life.

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