Detox Salad is the ultimate diet food. Often overlooked because it is considered bland and boring, salad offers endless possibilities and combinations for guilt-free enjoyment. Here are all our tips for putting together a healthy, balanced slimming salad, as well as five salad recipes created by our dietitian.
How to make a complete and balanced slimming detox salad?
A complete slimming salad has many advantages. Among other things, it’s a great way to get a complete meal in a very short time. However, there are a few rules to follow to make a truly balanced diet salad.
-150 to 200 g of raw or cooked vegetables;
-100 to 150 g of lean vegetable or animal protein;
-120 g of whole grains or legumes;
-Source of essential fatty acids: vegetable oils, oilseeds, etc.;
-Herbs, spices, fresh herbs, etc.
Slimming chicken and avocado salad
This slimming chicken and avocado salad is rich in lean protein and monounsaturated fatty acids, thanks in particular to the avocado. Its fiber content also makes it a filling salad that is perfect as part of a varied and balanced diet.
Ingredients for 1 person
120 g cooked chicken breast;
1/2 avocado;
1 small bowl of salad;
1 ripe tomato;
1/2 whole wheat tortilla;
A few coriander leaves;
1 tablespoon olive oil;
1/2 tablespoon cider vinegar;
Juice of half a lemon;
Salt, pepper.
Preparation :
To make this slimming chicken and avocado salad, start by washing the salad and tomato thoroughly. Then, dice the tomato and place it with the salad in a deep plate.
Next, chop the cilantro. In a bowl, roughly mash the avocado and add the cilantro. Mix and season to taste with salt and pepper.
Place the cooked chicken, cut into pieces, on top of the salad. Add the mashed avocado and the whole wheat tortilla, cut in half.
Finally, make a vinaigrette by mixing the lemon juice, vinegar, and oil. Add this salad dressing on top of your slimming salad and enjoy immediately.
Thai-style diet shrimp salad
This slimming shrimp salad recipe is as original as it is exotic! The combination of flavors is very successful. What’s more, this recipe contains lean protein, essential fatty acids, and many micronutrients.
Ingredients for 1 person
120 g cooked shrimp;
100 g bean sprouts;
100 g cooked rice vermicelli;
3 large lettuce leaves;
10 g cashew nuts;
5 mint leaves;
1 tablespoon sesame oil;
1 tablespoon low-salt soy sauce;
1/2 tablespoon rice vinegar;
Salt and pepper.
Preparation :
To make this Thai-style slimming shrimp salad recipe, start by thoroughly washing the lettuce leaves and bean sprouts. Roughly chop the lettuce and place it in the bottom of a deep plate. Top with the bean sprouts.
Next, add the cooked rice noodles and cooked shrimp. Crush the cashews and sprinkle them over the salad.
Finally, make the salad dressing by mixing the rice vinegar and soy sauce. Then gradually stir in the sesame oil. Pour this dressing over your salad and finish by adding a few mint leaves.
Light vegetarian salad
It is entirely possible to make a delicious slimming salad using only vegetable proteins. The proof is in this recipe, which is rich in protein and quick and easy to prepare.
Ingredients for 1 person
100 g cooked broccoli;
120 g cooked quinoa;
1 bowl of baby spinach leaves;
80 g plain tofu;
1 tablespoon soy sauce;
0.5 cm grated ginger;
1 tablespoon rapeseed oil;
50 g soy yogurt;
Juice of half a lime;
A small bunch of chives;
Salt and pepper.
Preparation :
First, to make this vegetarian slimming salad recipe, start by washing the spinach shoots.
Next, make the marinade for the tofu. To do this, mix together the soy sauce, rapeseed oil, and grated ginger. Cut the tofu into 1cm cubes, dip it in the marinade and set aside in the fridge for 30 minutes. Once marinated, cook the tofu in a frying pan for 5 minutes. Set aside.
Next, make the salad dressing by mixing the soy yogurt, lime juice and chopped chives. Season with salt and pepper to taste.
Finally, arrange the salad in a deep plate. Start by placing the spinach shoots and broccoli florets on the bottom. Then add the quinoa and diced tofu on top. Finish with the yogurt and lime sauce.
Quick slimming salad
It doesn’t necessarily take more than 10 minutes to put together a complete, balanced salad, as proven by this quick slimming salad that can be made anywhere in record time! In addition to being easy to make, this salad contains all the nutrients the body needs: carbohydrates, protein, essential fatty acids, and micronutrients.
Ingredients for 1 person
40 g raw wheat semolina;
1/4 cucumber;
1/2 green pepper;
A bunch of flat-leaf parsley;
30 g feta cheese;
1 tablespoon olive oil;
Juice of half a lemon;
Salt and pepper.
Preparation :
To make this quick slimming salad, start by placing the couscous in a bowl. Cover with lemon juice and olive oil. Add 25 ml of cold water and leave to soak for 5 minutes.
Next, wash the pepper and cucumber thoroughly. Then, dice them very finely. Cut the feta into even pieces and chop the parsley.
Finally, add the vegetables, feta, and parsley to the rehydrated semolina. Season with salt and pepper, then enjoy immediately.
Salad to slim your stomach: the flat stomach recipe
Some people suffering from intestinal hypersensitivity cannot eat raw vegetables without experiencing a range of very unpleasant symptoms: bloating, stomach ache, gas, etc.
To enjoy a slimming salad without the discomfort that comes with it, here is a salad made with cooked vegetables that are very easy to digest.
Ingredients for 1 person
1/4 eggplant;
1/4 zucchini;
120 g boiled potato;
1 hard-boiled egg;
5 black olives;
5 basil leaves;
1 tablespoon olive oil;
Salt, pepper.
Preparation :
To make this special flat-stomach slimming salad, start by preheating your oven to 410°F (210°C). Then, wash the eggplant and zucchini thoroughly. Cut them into even cubes. Place the vegetables and olive oil in an ovenproof dish. Mix well to coat the vegetables with oil. Season with salt and pepper, then bake for 25 to 30 minutes. Once cooked, set aside.
Meanwhile, dice the cooked potato and cut the egg into 4 pieces. Also, pit the olives and chop the basil.
Once the vegetables are cooked, mix them with the potato. Place everything in a deep plate. Top with the olives and egg, then sprinkle with chopped basil before serving.
