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Easy! Summer salad recipes from Zhanna Badoeva and other stars



TTV presenter Zhanna Badoeva (@zhanna_badoeva), Natalia Chistyakova-Ionova (@glukozamusic), Hannah (@offi_hanna), singer Lera Tumanova (@leratumanova) and actress Natalya Lesnikovskaya (@n_lesnikovskaya) shared recipes for their favorite salads.

Zhanna Badoeva TV presenter

“Food is pleasure. And you cannot deny yourself pleasure. I do not count calories: maintaining the balance of KBJU is not my story. The daily diet includes sweets, lactose, meat, and gluten. I usually start the morning with a croissant and coffee. I have been living in Italy for five years and this has not changed my weight! I prefer fish and salad for dinner. I am pleased to share the recipe of my favorite Energizer with the readers of BeautyHack. “

Energizer salad

Beets -1 pc.
Carrots – 2 pcs.
Walnut or cashew -50 g
Chia (seeds) – 1 tbsp. l.
Olive oil – 1-2 tablespoons l.
Salt to taste

Grind the beets and carrots on a medium grater. Place the grated vegetables in a salad bowl, add chopped nuts, chia seeds. Salt, season with olive or linseed oil. Mix thoroughly. Done!

Natalia Chistyakova-Ionova. Pevitza

Easy! Summer salad recipes from Zhanna Badoeva and other stars

“Vegetables are the main part of my diet at any time of the year. In the summer, I try to eat as many salads as possible. When it’s hot outside, you don’t even want to think about heavy food. One of my favorites is the salad with avocado, tomatoes and cucumbers. It is very easy to prepare. “

Avocado salad

Avocado – 1 pc.
Tomato – 2 pcs.
Cucumbers – 2 pcs.
Olive oil
Fresh basil

Cut vegetables into cubes. Place in a salad bowl. Salt. Season with olive oil.

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Hannah. Singer

Easy! Summer salad recipes from Zhanna Badoeva and other stars

“I’ve been a vegetarian for five years now. My relatives did not immediately support my choice. They said that it was harmful, especially for the female body. But I studied all the nuances of vegetarianism very thoroughly – the choice was deliberate! This nutritional system gives me a feeling of lightness – it seems that the energy is also getting more. Pasha doesn’t eat meat either. For us, vegetarianism is not a fashion trend, but a way of life. In the summer I like to cook quinoa with bean sprouts and arugula salad with blueberries. “

Quinoa with bean sprouts

Quinoa – 50 g
Avocado – 1 pc.
Green apple – 1 pc.
Cucumber – 1pc.
Bean sprouts – 20 g
Soy sauce
Lemon
Olive oil

Boil the quinoa until tender and cool. Cut the vegetables and apple into cubes. Mix all ingredients. Season with olive oil. Can be served at the table.

Arugula salad with blueberries

Arugula – 1 cup
Blueberries – 1 tablespoon
Carrots – ¼
Almonds – 1 tablespoon
Hemp seeds – 1 tablespoon

For refueling:

Orange juice – 2 tablespoons
Olive oil – 1 tablespoon
Agave syrup – ½ tsp

We mix all the ingredients. Prepare a dressing. Pour over the salad and serve.

Lera Tumanova. Singer

Easy! Summer salad recipes from Zhanna Badoeva and other stars

“All my favorite salads have avocados – I love them. It contains a large amount of healthy fats, vitamins A, C, B, E, K, copper, phosphorus and folic acid – everything that our body needs. And I never mix cucumbers with tomatoes – these are incompatible vegetables. Tomatoes are sour, cucumbers are alkaline. The remainder is salt – chemistry grade 9! “

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Lightly salted salmon – 80 g
Avocado -1 pc.
Cucumber -1 pc.
Apple – 1 pc.
Green onions -1 bunch
Dill – 1 bunch
Garlic -1 clove
Yogurt (natural) -150 g

Cut salmon, cucumber, apple into cubes. Chop the onion and dill. Pass the garlic through a press. Remove the pit from the avocado, peel and cut into small pieces. Combine all ingredients and season with yogurt.

Natalia Lesnikovskaya. Actress

Easy! Summer salad recipes from Zhanna Badoeva and other stars

Arugula, strawberry and parmesan salad

Peeled walnuts (or pine nuts) – 65 g
Rucola – 280 g
Strawberry -300 g
Parmesan cheese – 60 g
Salt
Freshly ground
Balsamic vinegar – 2 tablespoons
Extra virgin olive oil – 1 tbsp. l.

Cook the nuts in a well-heated skillet over medium heat for 3-5 minutes until golden brown. Refrigerate.

Place arugula, chopped strawberries, parmesan shavings on plates. Season with salt and pepper. Stir lightly.

Drizzle with olive oil and balsamic sauce on top. Sprinkle with chopped nuts. Salad ready!

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