9 Slimming Salad Recipes To Trim Your Waist

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By Doris Dahdouh

Many of us want to shed any undesirable, excess pounds. The idea of eating plain celery sticks and lettuce to achieve this goal probably does not sound appealing to you. I know it doesn’t sound tasty or appealing to me in the least!

Salads do not have to boring or tasteless. They can be hearty, wholesome and delicious, filled with vitamins and nutrients while helping you attain that covetous waistline.

“Just tell me what to eat, but please make it delicious!” may be what you are secretly thinking. Food needs to be easy so that you are tempted to make it and flavorful in order for you to eat it. And if the food is really good, you will crave it and have it often.

Why not start with salads? Salads can be good for you and assist in your goals to lose weight. I have comprised a list of simple salad recipes that are delicious and help you burn fat.

Here are some of my tasty “go-to” creations. Enjoy and please post a picture below with a comment on how you liked them!

*Always wash all produce thoroughly. Use organic and/or local ingredients for the best quality and minimize chances of being exposed to harmful and unnecessary added chemicals/pesticides/etc.

Spring Mix Cucumber And Tomato Salad
 
Author:
Ingredients
  • ½ lb Spring Mix
  • 1 large cucumber (halved and sliced)
  • 1 large tomato (halved and sliced)
  • 1 handful fresh parsley (finely chopped)
  • 1 small red onion (thinly sliced)
  • ⅛ cup extra virgin olive oil
  • ⅛ cup apple cider vinegar
  • Cayenne pepper (a pinch, or more if you like it spicy)
  • Pink Himalayan Sea salt (to taste)
  • Ground black pepper (to taste)
Instructions
  1. Mix all the ingredients except the Spring Mix in an appropriate sized bowl.
  2. Chill for 15 mins.
  3. When ready to serve, mix ingredients in with the Spring Mix and serve.

 
Asian Inspired Three Lettuce Salad
 
Ingredients
  • ½ head romaine lettuce (chopped)
  • ½ head red leaf lettuce (chopped)
  • ½ head green leaf lettuce (chopped)
  • 1 handful grape tomatoes (halved)
  • 1-2 kirby cucumber (sliced)
  • ¼ cup carrot and ginger dressing *recipe below
Instructions
  1. In an appropriate sized bowl, add all ingredients and mix.
  2. Chill for 15 mins and then serve.

 
Carrot And Ginger Dressing:
 
Ingredients
  • 2 medium carrots (cut into 1 inch)
  • 1 thumb sized fresh ginger (peeled and cut sliced)
  • 2 inch sized fresh turmeric (peeled)
  • 2 tbsp Braggs Amino Liquids
  • ¼ cup flaxseed oil
  • ¼ cup extra virgin olive oil
  • ¼ cup rice vinegar
  • ¼ cup white balsamic vinegar
Instructions
  1. Add all ingredients in a blender/food processor and blend until it becomes a smooth liquid.

 
Watermelon, Feta And Mint Salad
 
Recipe type: Salad
Ingredients
  • 1 small watermelon (cubed)
  • 1- ½ oz sheep's milk feta cheese (crumbled/cubed)
  • 1 handful fresh mint (thinly sliced)
  • Extra virgin olive oil (optional)
Instructions
  1. Combine all ingredients in an appropriate sized bowl. Drizzle extra virgin olive oil (optional). Chill for 30 mins and then serve.

 
Green Lentil And Carrot Salad
 
Recipe type: Salad
Ingredients
  • 1 cup green lentils (cooked and cooled)
  • 1 medium carrot (diced)
  • 2 large scallions (thinly chopped)
  • ½-1 fresh lemon (freshly squeezed)
  • ⅛ cup extra virgin olive oil
  • 1 tsp ground cumin
  • Mediterranean sea salt (to taste)
  • Ground black pepper (to taste)
Instructions
  1. In an appropriate sized bowl, add all ingredients and toss lightly. Chill for 15 mins and then serve.

 
Kale Berry, Avocado Salad
 
Recipe type: Salad
Ingredients
  • 3-4 cups kale (chopped with stems removed)
  • 1 cup fresh strawberries (sliced)
  • 1 handful blueberries
  • 1 large avocado (cubed)
  • 1 handful sliced almonds (raw & unsalted)
Instructions
  1. In an appropriate sized bowl, massage kale till it is a little wilted. Then add all ingredients and toss lightly. Chill for 15 mins and then serve.

 
Mixed Quinoa And Greens Salad
 
Recipe type: Salad
Ingredients
  • 1-2 cups collard greens (chopped)
  • 1-2 handfuls baby spinach
  • 1-2 cups rainbow chard (chopped)
  • 1 medium sized yellow pepper (diced)
  • 1 cup mixed quinoa (cooked and cooled)
  • ¼ cup coconut oil
  • ¼ cup balsamic vinegar
  • 1 tsp. turmeric powder
  • Pink Himalayan Sea salt (to taste)
  • Ground black pepper (to taste)
Instructions
  1. In an appropriate sized bowl, massage collard greens and rainbow chard till they are slightly wilted. Mix all ingredients together. Chill for 15 mins and then serve.

 
Cabbage, Zucchini And Beet Salad
 
Recipe type: Salad
Ingredients
  • ½ medium sized cabbage (thinly sliced)
  • 1 handful dandelion greens (thinly chopped)
  • 1 large beet (diced)
  • 1 handful grape tomatoes
  • 1-2 shallots (thinly sliced)
  • ¼ cup rice vinegar
  • ¼ cup extra virgin olive oil
  • Pink Himalayan Sea salt (to taste)
  • Ground black pepper (to taste)
Instructions
  1. In an appropriate sized bowl, massage cabbage with a pinch of pink Himalayan Sea salt until wilted. Then, transfer into the bowl with all the ingredients. Chill for 15 mins and then serve.

 
Mixed Peppers Salad
 
Recipe type: Salad
Ingredients
  • 1 green pepper (thinly sliced)
  • 1 red pepper (thinly sliced)
  • 1 yellow pepper (thinly sliced)
  • 1 orange pepper (thinly sliced)
  • 1 large cucumber (thinly sliced)
  • 1 red onion (thinly sliced)
  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp ground cumin
  • Pink Himalayan Sea salt (to taste)
  • Ground black pepper (to taste)
Instructions
  1. Mix all ingredients in an appropriate sized bowl.
  2. Chill for 15 mins and then serve.

 
Avocado, Cucumber And Chickpea Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 medium cucumber (cubed)
  • 1 avocado (cubed)
  • 1 cup chickpeas (cooked and cooled)
  • 1 small onion (diced)
  • 1 handful cilantro (chopped)
  • ½-1 lime (freshly squeezed)
  • 1 tsp turmeric
  • Pinch of cayenne pepper (optional)
  • Pink Himalayan sea salt (to taste)
  • Ground black pepper (to taste)
Instructions
  1. Mix all the ingredients in an appropriate sized bowl.
  2. Chill for 15 mins and then serve.

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Doris Dahdouh
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Doris Dahdouh

Doris Dahdouh has a Master’s Degree in social work and has helped counsel children and help families since 2001. In 2012, she became very ill due to a hormonal imbalance and autoimmune disorder. Doris was diagnosed with Polycystic Ovarian Syndrome (PCOS) and Premenstrual Dysphoric Disorder (PMDD) many years ago and was treated with mainstream medicine which did not help her. She hit rock bottom before finding refuge in holistic living, by juicing, going gluten free and eating clean, organic, whole foods. Over the past couple of years, Doris has educated herself on a healthy lifestyle by reading information by Dr. Joel Furhman, Drew Canole, Dr. Mark Hyman, Dr. Josh Axe, Vani Hari (a.k.a. Food Babe) and more.

Doris is enrolled to become a certified health coach with the Institute for Integrative Nutrition and is very excited to help others achieve their best by combining her psychoanalytic skills and what she hopes to learn in the health coaching certification program. With a heart for others, she is eager to continue assisting as many people as possible towards optimal health.
Doris Dahdouh
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