The 3 best salads for weight loss

Summer is the best time to lose weight, as there are so many healthy seasonal vegetables that contain the most vitamins and minerals. In addition, they are absolutely calorie-free.

The FoodOboz editorial team has selected 3 recipes for delicious slimming salads that take 10-20 minutes to prepare and will help you lose weight.

1. Slimming salad "Brush"

Ingredients:

• cabbage - 1/2 pc.
• apple - 2 pcs.
• carrot - 3 pcs.
• beets - 2 pcs.
• onion - 1-2 pcs.
• celery - 100 g
• lemon juice - 2-3 tbsp.
• prunes - 50 g
• dried apricots - 50 g
• vegetable oil or natural yogurt - 1-2 tbsp.
• any berries - 50 g

Method of preparation:

1. Rinse and soak the prunes and dried apricots in water for about 30 minutes so that they swell well.
2. Wash the vegetables, peel and grate the carrots and raw beets on a coarse grater, and cut the onion into small cubes.
3. Finely chop the dried apricots and prunes.
4. Peel the apples, but you can leave the peel on, and dice them along with the celery.
5. Wash and dry the berries.
6. Chop the cabbage and mash it well with your hands.
7. Mix all the ingredients in a large bowl, add lemon juice, and berries, and season with olive oil.

This salad is best eaten in the morning and evening as a light dinner.

2. Tuna salad

Ingredients

• tuna (canned, in its juice) - 100 g
• beetroot - 250 g
• lemon juice - 1 tbsp
• natural yogurt - 80 g
• salt, pepper - to taste

Method of preparation:

1. Boil the beets, and grate on a coarse grater.
2. Add the tuna, lemon juice, natural yogurt, salt, and pepper to the beets and mix thoroughly.

Put the salad in the refrigerator for 1 hour before serving, sprinkle with chopped herbs, and add garlic.

3. Vegetable salad for weight loss

Ingredients:

• sweet peppers of different colors - 2 pcs.
• tomatoes - 3 pcs.
• zucchini - 1 pc.
• eggplant - 1 pc.
• leek - 2 pcs.
• tofu cheese - 100 g
• parsley - 1 bunch
• olive oil - 2-3 tbsp
• salt, pepper, dried herbs - to taste

Method of preparation:

1. Wash the vegetables, and cut them randomly.
2. Season with salt and pepper, and add herbs.
3. Cut the tofu into large pieces.
4. Put the vegetables on a baking sheet, drizzle with oil, add the cheese, and bake for 20 minutes at 170 C.

The salad is best served warm.