Trying to live a healthy life in college can be hard, especially when fast food and takeaway are always tempting. But if you’re sick of feeling tired and want to lose weight, these quick and easy salad ideas will save your health!
Quick Greek Salad:
Speedy Greek Salad
Whip up this delightful Greek salad in just 15 minutes!
Ingredients:
- 2 Roma tomatoes, diced
- 2 Persian cucumbers, diced
- 1/2 cup pitted Greek olives, chopped
- 1 large bell pepper, chopped
- 1 avocado, diced
For the dressing:
- 3 tbsp extra-virgin olive oil
- Juice of 1/2 lemon
- 1 tbsp red wine vinegar
- Pink salt and pepper, to taste
- 1 tsp oregano
Instructions:
- Dice all the vegetables and combine them in a large mixing bowl.
- Whisk together the dressing ingredients and pour over the salad. Toss until well combined.
- Serve and enjoy! This recipe serves 4 and can be stored in the fridge for up to 3 days.
Roasted Beet, Arugula, and Goat Cheese Delight
Elevate your salad game with this delicious combination.
Ingredients:
For the roasted beets:
- 4 medium beets
- 1 tbsp olive or avocado oil
- Sea salt and ground pepper, to taste
For the salad:
- 4 cups arugula
- 1/4 cup chopped walnuts
- 2 oz. crumbled goat cheese
- 2 tbsp extra-virgin olive oil
Instructions:
- Preheat the oven to 400 degrees F.
- Peel and cube the beets, then toss with oil, salt, and pepper.
- Roast the beets for 35-40 minutes, flipping halfway through.
- Once cooled, combine the beets with arugula, walnuts, goat cheese, and olive oil in a large bowl. Toss and serve!
Refreshing Arugula and Lemon Summer Salad
Embrace the flavors of summer with this vibrant salad.
Ingredients:
- 6-8 pieces of asparagus, diagonally sliced
- 1/4 cup sundried tomatoes, roughly chopped
- 1/2 cup peas
- 3 tbsp extra-virgin olive oil
- 1/4 tsp garlic powder
- Juice of 1/2 lemon
- 4-6 big handfuls of arugula
- 1/4 cup roughly chopped almonds
- 1/8 red onion, finely sliced
- 1/2 avocado, diced
- 3 tbsp chopped green onion
- Pink salt and pepper, to taste
Instructions:
- Saute the chopped asparagus, sundried tomatoes, and peas in olive oil for 4-5 minutes on medium-low heat.
- Add lemon juice, garlic powder, pink salt, and pepper to the skillet and toss.
- Once tender, set aside to cool.
- In a large bowl, combine the sauteed veggies with arugula, red onion, and almonds.
- Top with diced avocado, green onion, and an extra drizzle of olive oil, lemon juice, pink salt, and pepper.
- Serve and savor the flavors of summer!
Eating healthy in college doesn’t have to be a chore. These vibrant salads are quick to prepare, bursting with flavor, and loaded with nutrients to fuel your studies and keep you energized.
