Everyone Needs Detox Salad after Thanksgiving Dinner List of Items! 6 Amazing Recipes
- Detox Salad Recipes with vitamins
- 2 beetroots
- 5-6 smaller carrots
- 1 cucumber
- 1 ginger root
- 2 leeks
- 1 lemon
- 2 tablespoons olive oil
- a few basil leaves
- a few twigs of parsley
Chop the beetroots, carrots and cucumber into small pieces, and add some ginger. Chop 1 leek and add it to the mixture previously prepared. Add olive oil, chopped basil and parsley, squeeze lemon, salt and pepper and mix everything.
Wondering how to decorate salad? Add leftover leeks cut into rings and that’s it. Bon Appetit!
- Cabbage Salad
- purple cabbage (chopped)
- parsley leaves (chopped)
- young onions (chopped, green and white)
- fennel (chopped)
- olive oil, lemon juice, salt and pepper
Wash the cabbage, remove the damaged leaves, if any, and chop them (either by hand or in a chopper).
Put chopped cabbage, parsley, fennel and young onions in a bowl. Add olive oil, lemon juice, salt and pepper whisk and pour over salad.
- Lentil Salad
Pure health! If you are careful about what you eat, if you are on a diet, if you are fasting, or if you simply want something healthy and delicious, this is a great salad meal or appetizer with some light main course.
- 7 oz green lens
- 1 small red onion
- 1 carrot
- 1 yellow pepper
- 1 red pepper
- 1 green apple
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- lemon juice
- 2-3 tablespoons of olive oil
- 1 tablespoon of coconut flour
- 2 cm ginger root
Cook the lentils and let them cool in a larger bowl. (Boil in cold water, without first soaking, for about 20 minutes). Fry the chopped red onion, celery and carrots with a little olive oil for about 10 minutes over low heat, then add the lentils.
Chop peppers and apples and add this to the lens. Season with salt and beat, add herbs, lemon juice and a tablespoon of olive oil, and mix well. Allow to stand in the cold for at least 15 minutes.
Add the salad to the serving plate. Spoon grated ginger and coconut flour on a teaspoon of olive oil and crush over salad.
- Chicken Caesar Salad
A salad that is very often found on our menu because of its speed of preparation, simplicity, the multitude of vitamins and colorful that it brings to the table, and of course, because it is really refined! I make it as a main meal, in huge bowls, but it can also serve as a lunch package for work, appetizers as party food. If you don’t have sumac, which I advise you to use, put on some spice, curry or lemon thyme …. and enjoy! 🙂
2 onions or 1 red onion
1 red pepper
sumac, salt & garlic powder
Arugula & Lettuce
Vegetables – tomatoes, grated carrot
Optionally: cottage cheese or mozzarella
2oz yoghurt sauce
1/2 squeezed lemon
4 tablespoons olive oil
A tablespoon mayonnaise
some salt and chilli, chopped chives or other herbs
Step 1: Cut the chicken breast into small pieces or strips. Roll in salt and lots of powder and garlic powder. Sumak really makes a big difference, while the lemon gives it a special refreshing taste to the whole salad.
Step 2: Cook the meat briefly on a low heat olive oil for less than eight minutes. The meat should remain very juicy but it must be roasted.
Step 3: Chop the onions and peppers very nicely and place in a bowl. Peel and finely chop the tomatoes or vegetables as desired and toss in a bowl. Put chicken in it as well. Stir everything well. Make a sauce of the above ingredients. Try it to see if something is missing.
Step 4: Washed salad – I prefer garden radish or arugula, what I find in the garden, but put whatever salad you want in the bowl as well. Pour all over the sauce and add more olive oil or salt as desired. Don’t freak out about mayonnaise in a salad, you’ll have nothing from a tablespoon to a whole bowl.
- Caprese chicken salad
I have seen some variants of these salads on Instagram for a long time and have decided to make one of my own variants.
A chicken fillet
1 big tomato
3-4 lettuce leaves
1/2 avocado can
salt, oregano, basil, garlic powder, cayenne pepper or some hot pepper
lemon juice, olive oil, fresh basil
Step 1: Put the chicken fillet in a marinade of olive oil, salt, oregano, basil, cayenne pepper or hot pepper, some garlic powder, lemon juice of half a lemon. Leave at least an hour to stand.
Step 2: Roast chicken on a pan than just the marinade for 4-5 minutes per side.
Step 3: Put a couple of lettuce leaves in a bowl. Cut avocados into slices, as well as tomatoes. Mozzarella is diced or it can be small balls which you can cut them.
Step 4: Place the chicken around the avocado, tomato and mozzarella. Garnish with basil leaves. and pour olive oil over vegetables. and optionally lemon juice.
Enjoy it alone, with your friends, for lunch or dinner, or take it to work…. Salad for all occasions!
Have leftover turkey? No worries at all here is how you can use it the best way:
- Salad with Turkey
- 20 oz turkey breast (or chicken breast)
- 1 lettuce
- 1 tablespoon of ketchup
- 1 tablespoon of mustard
- 1 teaspoon of honey
- 3 oz mini mozzarella
- 4 oz of canned corn
- extra virgin olive oil
- aceto balsamico
- salt, pepper
Cut the chicken breast into thicker strips (about 1 inch wide).
In a bowl add ketchup, honey, mustard, a tablespoon of olive oil, pepper and salt, mix, add the meat, cover and let marinate for about 30 minutes. In the meantime, wash the salad, cut it and add corn and mozzarella.
I also added mushrooms. Cut them into quarters, put them on a hot, dry pan, salted them to drain the water and bake them until they turn yellow. Then I cooled them down a bit and added them to the salad.
In the absence of mozzarella and excess hard, cooked cheese from the market, I chopped the latter into cubes and also added it to the salad 🙂
In a bowl, make a dressing of 2-3 tablespoons of aceto balsamic, 1 tablespoon of olive (or sunflower) oil, some salt and pepper. Mix and pour over salad.
Roast the meat briefly on a hot, dry, uncooked pan and serve over the salad.
- Diabetic Salad
1-2 lb turkey breast
5 tablespoons of mayonnaise
2-3 tablespoons of low carb sour cream
1 tablespoon of mustard
2 celery stalks
1/2 red onion or young onion
Chopped nuts – optionally
1 tablespoon of dried grapes
Step 1: Cook turkey over low heat with some salt and pepper in water. It is important to cover the pan while the chicken is cooked. Cook for about 15, 20 minutes.
Step 2: When the chicken is cooked, remove it from the water and cut it into small pieces.
Step 3: Mix half a lemon juice, mayonnaise, sour cream, and mustard together. Add salt and pepper. Add chopped celery stalks, chopped red onions or young onions, chopped walnuts, fresh parsley, and dried grapes to this. Finally add the chopped chicken.
Step 4: Serve it on top of lettuce.
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