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Five options for warm salads: invented for you what to cook for dinner



Warm salads are a delicious appetizer and the right choice for dinner. An ideal field for experimentation: there are so many combinations that you will not become boring. At the same time, the combination of colors in a plate with salad is always pleasing to the eye, and this is an important part – in order to fill up, we also need to get visual pleasure from the dish.

At our request, nutritionist Regina Doctor has compiled five recipes of delicious and healthy warm salads that are perfect as a last meal.

Regina Doctor

Nutritionist, founder of the Regina Doctor School of Health, author of Healthy Eating in the City, 1.2 million Instagram followers

– I advise you to use easily digestible proteins for dinner, for example: chicken breast, white turkey meat, fish, seafood, eggs. After 19:00, the body already includes a “slow” mode of work, which complicates the digestion process. Therefore, I do not recommend including beef for dinner, for example. If you do not have a goal to reduce weight, then you can add cereals to the salad: quinoa, green buckwheat. It will be more satisfying. But remember that the last meal should be 3-4 hours before bedtime.

Warm salad with chicken and green beans

Cooking time: 30 minutes

Five options for warm salads: invented for you what to cook for dinner

Ingredients:

Chicken fillet – 150 g
Green beans – 100 g
Bulgarian pepper – 100 g
Onions – 30 g
Salt pepper
Vegetable oil – 2 tbsp. l.
Lemon juice
Dill

Preparation

Boil the beans in salted water for 2 minutes, they should still be hard, drain the water. Rinse the chicken fillet, dry, cut into strips. Grill without oil until tender. Peel the onion and pepper, cut into strips. Grease in a frying pan with a small amount of oil, lightly fry the onion and pepper until half cooked, add the beans, fry for 5 minutes over low heat. Add the chicken to the vegetables, mix everything and transfer to a large bowl. In a bowl, whisk together the olive oil, lemon juice, spices, dill microgreen. Pour the sauce over the salad and mix well.

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Warm salad with baked vegetables and salmon

Cooking time: 60 minutes

Five options for warm salads: invented for you what to cook for dinner

Ingredients:

Eggplant – 40 g
Zucchini – 30 g
Pepper – 30 g
Tomatoes – 40 g
Garlic – 1 clove
Salmon – 120 g
Olive oil – 2 tablespoons l.
Lemon juice
Parsley – 5 g
Watercress – 10 g
Basil – 5 g
Salt
Pepper

Preparation

Wrap all vegetables in foil and bake in an oven preheated to 180 C for 1 hour. Remove and cool slightly directly in foil. Peel tomatoes, eggplants. and cut all the vegetables in any shape.

Boil salmon in salted boiling water. 15-20 minutes. Then disassemble it into pieces. Put everything in a bowl. Season with olive oil, lemon juice, spices, and finely chopped herbs. Mix everything and put it on a plate.

Warm salad with zucchini and turkey

Cooking time: 30 minutes

Five options for warm salads: invented for you what to cook for dinner

Ingredients:

Turkey fillet – 120 g
Zucchini – 200 g
Lime
Cilantro – 15 g
Salt pepper
Olive oil – 2 tablespoons l.

Preparation

Wash turkey and zucchini, cut into pieces, grill without oil. Before serving, season with lime juice, olive oil, spices, finely chopped herbs.

Warm salad with pumpkin and dorado

Cooking time: 60 minutes

Five options for warm salads: invented for you what to cook for dinner

Ingredients:

Pumpkin – 30 g
Young zucchini – 80 g
Carrots – 40 g
Fennel – 60 g
Dorado fillet – 120 g

Refueling:

Olive oil 2 tbsp l.
Garlic – 1 clove
Onions – 50 g
Salt pepper
Lime juice

Preparation

Cut vegetables into slices. Bake in the oven at 180 g, 15-18 minutes, until aldente. Bake dorado fillet in foil with spices. Dressing: puree the onion in a chopper. Mix with oil, spices and garlic passed through a press. Heat the mixture in a saucepan over low heat. Add lime juice. Mix. Put warm vegetables, fish fillets in a plate and pour over the dressing.

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Venetian salad

Cooking time: 50 minutes

Five options for warm salads: invented for you what to cook for dinner

Ingredients:

Chicken liver – 200 g
Cherry tomatoes – 200 g
Leaves of your favorite salads
Red onion – 1 pc.
Dry basil
Saffron is a small pinch.
Half lemon
Extra virgin olive oil -3 tbsp. l.

Preparation:

Rinse the chicken liver. Soak in milk for 20-30 minutes. Rinse again. Cut the liver into halves. Simmer in a heavy-bottomed pan for 7-10 minutes, add saffron and basil. Cut the red onion into half rings, sprinkle with lemon juice, leave for 15 minutes, sprinkle with sea salt. Cut the cherry tomatoes into halves. Place lettuce, liver, cherry tomatoes and onion rings on top, drizzle with olive oil. Enjoy your meal!

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