Salad for weight watchers – Easy, delicious and healthy(Veg + Non Veg version)

Salad for weight watchers – Easy, delicious and healthy(Veg + Non Veg version)

I am a foodie! And I love my carbs as much as I love my proteins. Though I eat almost everything and normal Indian food everyday, it’s the dinner, that I prefer keeping light and healthy. Most of the days I work out in the evening and so carbs is something that I avoid. And after a busy day and workout in the evening I really hate cooking. So for dinner I prefer salads. Salads that are easy to make, has every nutrient value, good on taste buds, wholesome and something that I can have cold too( though I am not a big fan of cold food).
This salad is my comfort food when I am too lazy to cook a good meal. I just make the seasoning fresh for dinner and the rest of the stuffs are mostly pre-made and stored in the fridge. So without much more details lets jump into the recipe.

Non Veg Version

Chicken salad

Serves – 4 people

Ingredients (for the salad base) :-

  • Lettuce – one bunch or two bunches(depending on the size). I used two.
  • Raw papaya – 250 gms
  • Pumpkin – 250 gms
  • Carrots – 250 gms
  • Peas — 100 gms
  • Cauliflower – 200 gms
  • Chicken – 250 gms (small size boneless chunks)

**Any other veggies of you choice.

Ingredients(for the seasoning) :-

  • Onion – 1 big/2 small
  • Garlic – 2/3 bulbs(depending on the size and your liking)
  • Spinach – ½ bunch
  • Coriander leaves – a handful
  • Butter – 1 or 2 teaspoon
  • Half a lemon
  • Honey – one tbsp
  • Salt and pepper – to taste

Preparation :-

  1. Wash all the ingredients thoroughly and pat dry them nicely.
  2. Roughly chop the lettuce into big chunks and put in big glass bowl where the rest of the ingredients can go in and can be mixed together. Cover the bowl with a cellophane wrap and keep it in the fridge.
  3. Cut the veggies in big square pieces.Boil the carrots, papaya, peas,cauliflower with a little bit of salt. After the veggies have boiled for 8 minutes put in the cut pumpkin and let the veggies boil for 5 more minutes.
  4. Boil the chicken with a bit of salt separately till they are cooked.
  5. Take out the veggies(they are going to be cooked but not soggy if you maintain the time) and drain out the water.
  6. Pat dry them nicely and leave them to come to room temperature.
  7. After the veggies have cooled down and dried up nicely, layer them on top of the lettuce and cover the bowl with a cellphone wrap nicely!

** This can be stored in the fridge for max 3 days.

  1. After the chicken is done, drain the water and toss it with some salt and pepper and keep aside for future use.

** If you want to make the salad after a few hours or next day store the chicken in the fridge in a glass bowl and cover it with cellophane wrap.

Preparing the seasoning :-

  1. Finely chop the onion and garlic.
  2. Finely chop the spinach and coriander leaves
  3. Heat the butter in a nonstick pan.
  4. Add in the garlic and saute for minute and add the onion.
  5. After the onion has turned soft and light golden brown add in the coriander leaves
  6. After tossing it for about 30 seconds add the chicken pieces. Cook for about two minutes so that the chicken gets some color.
  7. Add the spinach and some salt and pepper and let it stay in the pan till the spinach is cooked. Stir occasionally.
  8. After the spinach is done, add in the honey and lemon juice of half a lemon.
  9. Stir and check the seasoning and balance according to your taste.
  10. Make the mixture come to boil and take it off the stove. Its done!

To plate – Place the cold veggies in the plate and top it with the hot seasonings and serve.

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Veg Version(no pic)

Cottage Cheese Salad

Serves – 4 people

Ingredients (for the salad base) :-

  • Lettuce – one bunch or two bunches (according to the size)
  • Raw papaya – 250 gms
  • Pumpkin – 250 gms
  • Carrots – 250 gms
  • Peas — 300 gms
  • Cauliflower – 200 gms
  • Cottage cheese – 300 gms

**Any other veggies of your choice.

Preparing the seasoning :-

  • coriander one or two handful
  • Spinach – 1 bunch
  • Half a lemon
  • Honey – 1 tbsp
  • Butter – 2 or 3 tsp

Preparation :-

  • Wash all the ingredients thoroughly and pat dry them nicely.
  • Roughly chop the lettuce into big chunks and put in big glass bowl where the rest of the ingredients can go in and can be mixed together. Cover the bowl with a cellophane wrap and keep it in the fridge.
  • Cut the veggies in big square pieces.Boil the carrots, papaya, peas,cauliflower with a little bit of salt. After the veggies have boiled for 8 minutes put in the cut pumpkin and let the veggies boil for 5 more minutes.
  • Take out the veggies(they are going to be cooked but not soggy if you maintain the time) and drain out the water.
  • Pat dry them nicely and leave them to come to room temperature.
  • After the veggies have cooled down and dried up nicely, layer them on top of the lettuce and cover the bowl with a cellphone wrap nicely!

** This can be stored in the fridge for max 3 days.

  • Take out the veggies(they are going to be cooked but not soggy if you maintain the time) and drain out the water.
  • Pat dry them nicely and leave them to come to room temperature.
  • After the veggies have cooled down and dried up nicely, layer them on top of the lettuce and cover the bowl with a cellphone wrap nicely!

Preparing the seasoning :-

  1. Chop the coriander leaves and spinach very finely.
  2. Cut the cottage cheese in medium size rectangular cubes.
  3. Heat a nonstick pan and add one tsp butter.
  4. Put the cottage cheese and toast them in butter till they get golden brown and crunchy on the outside.
  5. Take out the cottage cheese and put another tsp butter and add in the coriander leaves
  6. Let the coriander leaves cook for a minute and add in the spinach and cook till the spinach is done.
  7. Now add the honey and lemon and mix well.
  8. Add salt and pepper and check the seasoning according to your taste buds.
  9. Add the cottage cheese and bring to boil.
  10. Switch off the flame. its done!

To plate – Place the cold veggies in the plate and top it with the hot seasonings and serve.

What I generally do is… I boil my veggies and chicken in the morning when I am preparing my breakfast and before going out for work. I like making my seasoning fresh and with the coldness of the veggies, the hot seasoning tastes wonderful. I also add extra salt and pepper on my veggies when I am having them. Though the process here looks long.. trust me it hardly takes 15 minutes to make the seasoning, assembling and tossing the salad.

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That’s all for the day guys… hope you love this salad as much as I do! happy eating!

Till next time… Stay healthy! And keep glowing!

xoxo



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