You’ll ACTUALLY want these salads | What I eat in a day healthy vegan salads
I can't say that salads are the thing that anyone really wants to gravitate towards, but there's so many health benefits + the variations you can make are truly endless.
Today, I'm sharing 3 healthy salad options for the summer to keep you going. These are salads that I actually love and get me to eat more greens.
Check out these ideas and let me know which one you try (it should be all 3).
★Recipes Used★
???? High Protein Vegan Kale Salad
???? Vegan Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes
???? Vegan Taco Salad
???? Vegan Sunflower Seed Meat
????Homemade Vegan Parmesan
Timestamps:
00:00 How to Make Vegan Salads You'll Love
00:01 High Protein Vegan Kale Salad
2:04 High Protein Vegan Kale Salad Finished
2:10 Salads For Every Need
5:35 Why you have to season all the layers of your salad
6:10 Why you should wash your kale
7:15 Vegan Taco Salad
9:15 Vegan Taco Salad Finished
9:20 Do you eat the rainbow?
13:25 Vegan Arugula Salad
13:55 Vegan Arugula Salad Finished
14:00 How salads can help you save money
16:30 Creating a salad formula
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Chile Lime Shrimp and Black Bean Salad
Mercy Medical Center's Chef Andy Deutmeyer and Dietitian Bobbi Marti share a recipe for Chile Lime Shrimp and Black Bean Salad. This fresh, Southwestern salad features heart-healthy shrimp and black beans, which are also high in fiber.
Chile Lime Shrimp and Black Bean Salad Recipe
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12 16-20 count tiger shrimp
1 lime
1 jalapeno
1/2 teaspoon cumin
1 cup black beans
1/2 cup diced tomato
1 teaspoon rice vinegar
1 tablespoon olive oil
1/4 cup diced red onion
3 tablespoons chopped cilantro
2 tablespoons red bell pepper
1 teaspoon salt
1. Cook and chill shrimp. In large mixing bowl combine shrimp , diced tomato, dice onion, cilantro, beans, salt, red pepper and jalapeno (be sure to de-seed and remove the ribs from the jalapeno).
2. In small mixing bowl, combine oil, vinegar, lime juice and cumin. Whisk together to create a vinaigrette. Toss with the remaining ingredients and serve immediately for best results. Serves 4.
How to Make Simple Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 cups frozen corn kernels
• 2 (15 ounce) cans black beans drained and rinsed
• 2 medium roma tomatoes diced
• 1 medium red bell pepper diced
• 1 large avocado diced
• 1/2 small red onion minced
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
✅Instructions
00:00:28 - How to dice roma tomatoes
00:00:42 - How to dice bell peppers
00:00:55 - How to dice red onion
00:01:22 - How to dice avocados
00:02:52 - Quick recap Simple Black Bean and Corn Salad recipe
1️⃣ 00:00:09 - Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
2️⃣ 00:00:28 - Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.
3️⃣ 00:01:47 - In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
4️⃣ Pour dressing over salad and toss to combine.
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Cooking w/ Rebecca Fliszar: Shrimp & Crab Salad/ Mexican Bean Salad #95
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Best shrimp pasta salad ever / How to make pasta salad
How to make the best delicious pasta salad ever
Creamy Pasta Salad with Mayonnaise
Get the Recipe:
⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️