Apple 1 piece, 50 ml of yogurt, 50 g of celery, 20 g of walnut kernel and appropriate amount of raisins.

1. Wash celery, blanch with boiling water and cut into small pieces.

2. Wash the apples and cut them into small squares (it is best not to peel them).

3. Mix celery and diced apples with walnuts and raisins, then pour in yogurt and stir well.

Cool detoxified fungus vegetable salad

Materials:

A little broccoli, a little Toona sinensis seedlings, 2 mushrooms, a little carrot (sliced), olive oil 1 teaspoon, chicken essence 1 teaspoon, sugar 1 teaspoon, vinegar 1 teaspoon, a little salt and a little black pepper.

1. Blanch broccoli in a boiling pot, add cold water and drain.

2. Wash and drain the Toona sinensis seedlings.

3. Slice carrots and mushrooms.

4. Mix the ingredients of the juice and stir well.

5. pour it on the drained vegetables when eating.

Zucchini tomato and egg salad

Materials:

Zucchini, cherry tomatoes, eggs, salad dressing

1. Cut the zucchini into small pieces, blanch in boiling water for about 1 min, remove and drain.

2. Cut the cherry tomatoes in half and slice the boiled eggs.

3. I am drenched with salad dressing (roasted sesame flavor) and can also be mixed with other sauces, such as mayonnaise, thousand island sauce and vinegar sauce. It's probably delicious to eat with Laoganma.

Avocado lettuce salad

Materials:

Avocado 1, lettuce, tomato 1.

1. Peel and core avocado and cut into crescent-shaped slices.

2. Wash lettuce and tear small pieces by hand.

3. Cut the tomatoes into crescent-shaped thin slices, and put the three materials into a plate for later use.

4. Sauce: Take a small bowl, add olive oil, sugar, salt, pepper and white vinegar, stir well and pour on the ingredients. If there is no olive oil at home, you can use sesame oil instead.

Moroccan sweet orange radish salad

Materials:

200g of cherry (or radish), one sweet orange, sugar 1 teaspoon, olive oil 1 tablespoon, lemon juice 1 tablespoon, a little cinnamon powder and a little mint leaves.

1. Wash and slice the cherry radish, and peel the sweet orange.

2. Cut along the direction of the orange petals, so that the orange meat can be easily taken out, and the rest is left and squeezed directly into the big bowl.

3. Put the orange meat and radish slices into a large bowl, add olive oil, sugar and lemon juice, and stir well to serve.

4. Finally decorate mint leaves and sprinkle with cinnamon powder.

Classic vegetable salad

Materials:

Cucumber, carrot, sweet corn, salad dressing, salt

1. Peel carrots and cut them into small cubes; Wash the skin of cucumber with salt, remove seeds and cut into pieces; Peel sweet corn

2. Cook diced carrots and sweet corn in a pot, remove and drain.

3. soak the diced cucumber in cold boiled water for a while.

4. After the diced carrots and corn kernels are cooled, they are mixed with diced cucumbers and seasoned with salt.

5. Add salad dressing and stir well.

Italian chicken orange grapefruit salad

Materials:

Chicken breast 1, fresh orange 1, fresh pomelo 1, arugula 20g, chopped onion 5g, olive oil 15ml, Italian white wine, vinegar 10ml, salt 5g, chopped black pepper 3g and peach kernel 20g.

1. Chicken breast is cooked and shredded; Peel fresh orange and fresh snow pomelo, and take meat for later use.

2. Mix chopped onion, olive oil, Italian white wine vinegar, salt and chopped black pepper, and stir well to make sauce.

3. Mix shredded chicken, orange horn, grapefruit horn, arugula and celery slices, put them in a plate, pour some juice on it, and sprinkle with peach kernels.

Honey mustard vinegar salad

Materials:

1 tbsp lemon juice, 2 tbsp honey, 1/2 tbsp mustard sauce and 2 tbsp olive oil.

1. Mix all spices in vinegar sauce (honey mustard vinegar sauce) and mix with salad before eating. Sprinkle with croutons and roots (you can also add some salt and black pepper).

2. Cut the white toast or any leftover bread into croutons. Add salt, pepper and olive oil to the tasteless toast and mix well. Add olive oil to the delicious toast and stir well.

Precautions for eating salad to lose weight:

1. Use oily dressing.

Why? Because many nutrients, especially vitamins A, D, E and K, are fat-soluble, which means your body can't absorb them. Therefore, fat-free seasoning is actually unscientific. Recent studies show that salads flavored with rapeseed oil or olive oil contain higher levels of carotenoids (similar to vitamin A mixture). In addition, a lot of unsaturated fatty acids can help dissolve belly fat and make your salad easier to eat. Want something better? Then add some vinegar. Vinegar is a veritable oil release agent, and research shows that it can help prevent the blood sugar from soaring after meals.

2. To eat raw vegetables, you should first choose fresh vegetables.

Vitamin C and some physiologically active substances contained in fresh vegetables are very fragile and easily destroyed in cooking. Eating vegetables raw can absorb all kinds of nutrients to the maximum extent. Most vegetables contain immune substance interferon inducer, which can stimulate human cells to produce interferon, inhibit cell canceration and resist virus infection, and this effect can only be achieved on the premise of raw food.

To eat vegetables raw, you should first choose fresh vegetables (vegetables stored in the refrigerator for a day or two are not suitable for raw eating). Try to choose green and pollution-free products. Soak in salt water for 10 minute before eating to remove some harmful substances.

You should pay special attention to choosing fruits and vegetables.

In fact, to eat healthy and delicious, you can start by choosing ingredients. Experts suggest that a vitamin F salad meal can improve the basal metabolic rate, mainly for deep-sea fish, while a high-fiber salad meal helps to protect the environment and requires the original flavor of fruits and vegetables. Use a lot of fruits and vegetables, some of which are just scalded and some are eaten raw; In terms of sauces, low-calorie sauces with different flavors are also mixed on the basis of oil vinegar sauce.

Nutritionists say that by eating salad, people can recall the original delicacy. ; In fact, the design of salad is rich and varied. With a little creativity, almost all kinds of ingredients can be blended into delicious food with unique flavor. Eating a variety of ingredients at the same time is the healthiest way to eat.

4. Ensure the intake of protein.

Whether you choose roast chicken or salmon, Japanese edamame or tofu, nuts or seeds. You will release fat and feel full. Stick to a healthy portion, control calorie intake, a few pieces of meat and a quarter cup of green beans.

5. Put some low-fat cheese in moderation.

It can encourage people to keep a healthy weight and burn fat, so they are less likely to feel hungry because it is rich in calcium and can release fat.