Quick Salads To Make In College
We all want to be healthy while we’re in college. It’s so difficult to get ourselves to the supermarket to buy proper food when the local pizza shop is just downstairs. But are you tired of feeling weak, unmotivated, and unhappy with the extra pounds you’ve gained? Follow these recipes for easy salads that you can have right away!
SIMPLE GREEK SALAD
This can be yours in a matter of 15 minutes!
Ingredients
Greek Salad
2 Roma tomatoes, diced
2 persian cucumbers, diced
1/2 cup pitted greek olives, chopped
1 large bell pepper, chopped
1 avocado, diced
Dressing
3 tbsp extra-virgin olive oil
1/2 lemon, squeezed
1 tbsp red wine vinegar
pink salt and pepper, to taste
1 tsp oregano
Instructions
Once all veggies are chopped up, combine in a large mixing bowl.
Whisk together all dressing ingredients, then pour over the top of the salad. Toss together thoroughly until well combined. Enjoy! Serves 4.
Store in an airtight container in the fridge for up to 3 days! Great for leftovers.
ROASTED BEET, ARUGULA, AND GOAT CHEESE SALAD
Ingredients
Roasted Beets
4 medium beets
1 tbsp olive or avocado oil
sea salt, to taste
ground pepper, to taste
Salad
4 cups arugula
1/4 cup chopped walnuts
2 oz. crumbled goat cheese
2 tbsp extra-virgin olive oil
Instructions
Preheat oven to 400 degrees F.
Peel beets using a sharp knife (optional. Feel free to scrub the outside thoroughly before cutting simply), then cut into cubes.
Bake for 35-40 minutes, flipping halfway through.
Once done, let cool, then add to a large bowl with arugula, walnuts, goat cheese, olive oil, salt, and pepper. Toss, then serve!
ARUGULA AND LEMON SUMMER SALAD
Ingredients
6-8 pieces asparagus, diagonally sliced into 1-inch pieces
1/4 cup sundried tomato, roughly chopped (I buy the dehydrated ones from Trader Joe’s)
1/2 cup peas
3 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/2 lemon
4-6 big handfuls arugula (typically 1 bag)
1/4 cup almonds, roughly chopped
1/8 red onion, finely sliced
1/2 avocado, diced
3 tbsp chopped green onion
pink salt and pepper, to taste
Instructions
Once asparagus is chopped into pieces, saute with sundried tomato and peas in extra virgin olive oil for 4-5 minutes on medium-low heat.
Add squeezed lemon, pink salt, ground pepper and garlic powder to skillet and toss.
Once tender, about 5-6 minutes, set aside and let cool.
In a large bowl, toss sauteed veggies with arugula, red onion, and almonds.
Top with avocado and chopped green onion, then an extra drizzle of olive oil, lemon, pink salt, and pepper. Enjoy!
