15-Minute Delicious Salads That Can Help You Lose Weight Easily

1. Peach & Spinach Salad with Feta

Image credit: Pinterest

This simple and refreshing salad recipe takes just a quarter-hour to organize. Each bite delivers the taste of sweet juicy peach, tangy feta, and toasted pine nuts and can leave you completely satisfied-but not over-stuffed!

What you’ll need:

6 cups packaged fresh baby spinach

2 tablespoons white-wine vinegar

1 tablespoon olive oil

1 tablespoon finely chopped shallot

2 teaspoons water

1 teaspoon honey mustard

1/8 teaspoon salt

1 medium peach, pitted

3 tablespoons crumbled reduced-fat feta cheese

1 tablespoon pine nuts, toasted

How to Make It:

Step 1

In a large bowl, place spinach; put aside.

Step 2

In a screw-top jar, combine olive oil, vinegar, water, shallot, honey mustard, and salt. Cover and shake well. Add to spinach and toss well.

Step 3

Divide spinach among four salad plates. Top with peach slices, pine nuts and feta cheese.

2. Strawberry & Spinach Salad with Poppy Seed Dressing

Image credit: Pinterest

Homemade seasoner dressing pairs beautifully with tender spinach, crunchy almonds and juicy berries for a fantastically refreshing and straightforward spring salad. To make ahead, you can whisk dressing, combine salad ingredients and store them separately. Then, you can toss the salad with the dressing just before serving. To create a whole meal, top with grilled chicken or shrimp.

What you’ll need:

2 1/2 tablespoons mayonnaise

1 1/2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon poppy seeds

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 (5 ounces) package of baby spinach

1 cup sliced strawberries

1/4 cup toasted sliced almonds

How to Make It:

Step 1

In a large bowl, whisk mayonnaise, vinegar, oil, sugar, salt, pepper and poppy seeds.

Step 2

Add strawberries and spinach, toss to coat. Sprinkle with almonds.

3. Red Cabbage & Pomegranate Salad

Image credit: Pinterest

Honey helps balance out the harshness of cruciferous cabbage during this fresh and crunchy slaw recipe. The colors in this easy-to-make salad are enough to embellish one's spirit. In fact, research shows that simply observing purple plants can stir up neurons that help us relax, so take an instant to understand this beautiful salad before you dig in.

What you’ll need:

1 tablespoon rice vinegar

2 teaspoons lemon juice

1 teaspoon honey

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground pepper

2 1/2 tablespoons extra-virgin olive oil

4 cups finely shredded red cabbage

1 1/2 cups julienned carrots

1/2 cup chopped fresh cilantro

1/4 cup pomegranate seeds

3 tablespoons toasted sliced almonds

How to Make It:

Step 1

In a large bowl, whisk honey, cumin, vinegar, lemon juice, salt and pepper. Slowly whisk in oil until well combined. 

Step 2

Add cabbage and carrots, toss to coat. Serve topped with pomegranate seeds, almonds and cilantro.

4. Green Salad with Edamame & Beets

Image credit:  KATIE WEBSTER

This big salad could be a feast for the eyes and an everyday thanks to incorporating nutrient-rich beets and plant-based protein from edamame (green soybeans). If you are not an addict to cilantro, mix in freshly chopped basil or dill instead.

What you’ll need:

2 cups mixed salad greens

1 cup shelled edamame, thawed

1/2 medium raw beet, peeled and shredded 

1 tablespoon plus 1 1/2 teaspoons red-wine vinegar

1 tablespoon chopped fresh cilantro

2 teaspoons extra-virgin olive oil

Freshly ground pepper to taste

How to Make It:

Step 1

On a large plate, arrange edamame, greens and beet.

Step 2

In a small bowl, whisk cilantro, oil, vinegar, salt and pepper.

Step 3

Drizzle over the salad and enjoy.

5. Green Goddess Salad with Chicken

Image credit: Pinterest

In this cucumber, tomato, Swiss and salad recipe, a healthy cannabis dressing is formed from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken or flaky white fish, like cod or flounder.

What you’ll need:

Dressing

1 avocado, peeled and pitted

1 1/2 cups buttermilk

2 tablespoons rice vinegar

1/4 cup fresh chopped herbs

1/2 teaspoon salt

Salad

3 cups chopped romaine lettuce

1 cup sliced cucumber

3 ounces sliced cooked boneless, skinless chicken breast 

1/2 cup diced low-fat Swiss cheese 

6 cherry tomatoes, halved if desired

How to Make It:

Step 1

To prepare dressing: Place avocado, herbs, buttermilk, vinegar and salt in a blender and puree until smooth. 

Step 2

To prepare salad: In a bowl, toss cucumber and lettuce with 1 tablespoon of the dressing. Top with chicken, tomatoes and cheese. (Refrigerate the additional dressing for up to three days.)

Credit: 

Alex Loh (eatingwell.com)

​​Eliza (food.allwomenstalk.com)