Winter Protein Salad

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Winter protein salad

Empower body with winter salad rich in protein

If you want to take off some weight, while not starve, be sure to include salads in your diet. Salads are low in calories and an excellent source of vitamins, minerals, and fiber. It is usually served as a side dish to the main meal. But if you prepare a salad with protein foods then you will get a very valuable main meal. Therefore, use the most of the currently available foods and enjoy a salad that will energize and refresh your body and mind. You will feel strongly and enthusiastically, without bloating and digestive problems. This salad is easy to digest, and the pounds will disappear themselves.

Ingredients:

1 cup cooked barley porridge,
2 cups roasted butternut pumpkin and Hokkaido (diced),
1 cup cooked and drained chickpeas,
2 cups freshly grated cabbage,
1 head green winter salads,
Aronia berries – frozen.

Ingredients for seasoning pumpkin and chickpea:

3 tablespoons of extra virgin olive oil,
1 teaspoon Himalayan salt,
½ teaspoon dried marjoram,
½ teaspoon turmeric.

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Ingredients for the topping:

5 tablespoons of cold-pressed pumpkin seed oil,
juice of 1 lemon,
Himalayan salt (amount to taste),
pepper (quantity to taste),
* Cup = 2.5 dl.

Preparation:

Barley porridge, wash and boil in water for about 40 minutes.
Drain and wash under running cold water in the lurch.

Preheat oven to 200 ° C. Clean the pumpkin from seeds, peel and cut into cubes (1.5 cm).
Mix the diced pumpkin with 2 tablespoons of extra virgin olive oil, 1 teaspoon Himalayan salt and ½ teaspoon marjoram.

Grease a baking dish with oil and spread evenly diced pumpkin.

Bake for about 20 minutes.

Remove from oven and allow to cool.

Cooked and drained chickpeas also can slightly brown in the oven.
Before baking, sprinkle it with 1 tablespoon of olive oil and season with half a teaspoon of turmeric.

Put it in a container in which the previously is baked pumpkin.

Bake chickpeas for about 15 minutes at 200 ° C.

Roasted chickpeas allow to cool.

Grate cabbage, and washed and dried lettuce cut into strips and put everything in a larger container.
Add cooked barley. Pour the sauce and stir well.

For the dressing, combine pumpkin seed oil, lemon juice, Himalayan salt, and pepper.

Before serving, gently stir fried chickpeas, diced pumpkin and, if desired, add berries chokeberry.
Aronia berries are an excellent addition to any salad because, except for a slight sour astringent taste, they are rich in antioxidants.

Serve the salad cold as a side dish or as a main dish.

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