TOP 3 Salads — I Eat Them Every Day and Lost 10 kg! Mediterranean & High-Protein Recipes!

TOP 3 Salads — I Eat Them Every Day and Lost 10 kg! Mediterranean & High-Protein Recipes!

Hello, friends! 👋 Today I’m sharing 3 fresh, colorful, and satisfying salad recipes that are perfect for a healthy lunch or light dinner. 🥗 They’re packed with wholesome ingredients, delicious flavors, and simple homemade dressings — healthy eating can be easy and seriously tasty! ❤️


Recipe 1. Mediterranean Chickpea Salad with Feta

Ingredients:

7 oz (200 g) canned chickpeas, rinsed and drained
2 cucumbers
1 cup (150 g) cherry tomatoes
1 bell pepper
10–12 olives
1/2 red onion
1 small bunch fresh parsley
2.5 oz (70 g) feta cheese

Dressing:

Juice of 1/2 lemon
1 garlic clove, finely grated
1 tbsp honey or sugar-free syrup
Salt, to taste
Black pepper, to taste
1 tsp (5 ml) balsamic vinegar
2 tbsp (30 ml) extra virgin olive oil

Instructions:

Rinse and drain the chickpeas well and let them dry.

Chop the cucumbers, cherry tomatoes, bell pepper, olives, red onion, and parsley. Add the chickpeas.

In a small bowl, combine the lemon juice, garlic, honey, salt, black pepper, balsamic vinegar, and olive oil.

Pour the dressing over the salad and toss well.

Cover and refrigerate for 15 minutes.

Before serving, crumble the feta cheese over the top.

Approx. nutrition per serving:
260 calories | 8 g protein | 17 g fat | 22 g carbs

Recipe 2 — 00:10:40
Avocado, Kiwi & Egg Salad with Creamy Yogurt Dressing

Ingredients:

2 cups (60–70 g) arugula and spinach mix
1 cucumber
2 celery stalks
1 kiwi
10–12 olives
2 hard-boiled eggs
1 avocado
1/2 red onion
1 small bunch fresh parsley
Fresh lemon juice

Dressing:

2 tbsp Greek yogurt
2 tbsp (30 ml) extra virgin olive oil
Salt, to taste
Black pepper, to taste
1 tbsp finely chopped fresh dill
1 tbsp fresh lemon juice

Instructions:

Add the arugula and spinach to a large salad bowl.

Slice the cucumber, celery, kiwi, olives, avocado, and red onion.

Drizzle the avocado with a little fresh lemon juice to help prevent browning.

Add the parsley and coarsely chopped hard-boiled eggs.

For the dressing, mix Greek yogurt, olive oil, salt, black pepper, dill, and lemon juice.

Pour the dressing over the salad and gently toss.

Approx. nutrition per serving:
215 calories | 6 g protein | 18 g fat | 10 g carbs

Recipe 3 — 00:21:31
Roasted Beet, Avocado & Chickpea Salad with Feta and Walnuts

Ingredients:

1 medium beet
Lettuce leaves
Arugula
1/2 can chickpeas, rinsed and drained
1 avocado
Juice of 1/2 lime
1/2 cup (40 g) walnuts
Feta cheese, for topping

Dressing:

3 tbsp (45 ml) extra virgin olive oil
Juice of 1/2 lime
1 tsp honey
Salt, to taste
1/2 tsp sweet paprika
1 garlic clove, finely grated

Instructions:

Wrap the beet in foil and bake until tender. Let it cool completely, then peel and cut into cubes.

Arrange the lettuce and arugula in a large bowl.

Add the chickpeas and roasted beet.

Slice the avocado and drizzle it with the juice of 1/2 lime.

Toast the walnuts in a dry skillet, then roughly chop them.

Add most of the walnuts to the salad, reserving a small handful for serving.

Mix the olive oil, lime juice, honey, salt, paprika, and garlic.

Pour the dressing over the salad and gently toss.

Top with crumbled feta and the remaining toasted walnuts before serving.

Approx. nutrition per serving:
340 calories | 8 g protein | 29 g fat | 17 g carbs

Calories are approximate and may vary depending on the size of the vegetables, avocado, and the amount of feta used.