Raw salad is delicious good for weight loss and fitness
Are you hungry for delicious raw salad? Very good, vegetables and leafy greens taste raw particularly crisp. In addition, it has a large volume, filling the stomach. Therefore it is satisfying. Eat raw salad daily as a low-calorie snack in between or as an appetizer. So you get the best with vitamins, minerals and fiber. And you can keep yourself satisfied more easily during the main meals.
Raw salad the crisp ingredients
Raw salads are mainly made from fresh vegetables herbs and leafy greens. You can use almost all varieties as an ingredient. Eggplants, peas, green beans and potatoes should only be consumed when heated. Because raw they contain harmful substances.
The other vegetables, greens and even fruits and edible flowers you can combine as diverse and colorful as possible. Make the salad appetizing, then it tastes even better.
Our tip: With the Zester, for example, you can remove fine, decorative stripes from radish or carrots. These zests are perfect for decorating your salads.
Health value of raw salads
Be it cabbage or onions, beetroot, carrots or radish, celery, paprika, cucumber or tomato, buy organic, local and fresh vegetables from the region for every season. Vegetables, herbs and salad greens, fresh from the field, are not only delicious, they also contain the most vitamins and are therefore especially healthy.
If you enrich raw salad with nutritious seedlings, sprouts, nuts or seeds, you will have even more healthy ingredients, but also more calories.
Salad dressings for a little extra taste
Excellent salad dressings give the raw vegetable salad the right taste. The oil used provides essential fatty acids as well as vitamin E. Our body also needs the fat to provide fat-soluble vitamins, such as vitamins. B. beta-carotene, the precursor of vitamin A, from the vegetables. But do not drown the raw vegetables in the sauce. The salad dressing should emphasize the taste of the vegetables.
How about a spicy vinaigrette? Simply mix 1 tablespoon of red wine vinegar with 3 tablespoons of olive oil; then season with 1 teaspoon of mustard, salt and pepper. This is enough for 2 servings. This basic vinaigrette can be varied with various oils, vinegars and mustards, as well as herbs. The sauce will taste also with salt, pepper, lemon juice, olive oil and herbs.