Fat to fit: 10 super healthy salad recipes

So you want to get fit? Try out these quick healthy salads.

At a time when you barely get time to breath, tossing up a healthy dish can be quite taxing indeed.

Here however are ten really quick to cook and good to eat salad recipes just for you! Let all these salads settle for 20 minutes for flavours to blend before serving.

French potato salad

Toss diced boiled potatoes (warm) with a dressing whisked with olive oil + minced garlic + mustard sauce + herb vinegar + salt and pepper + chopped fresh mixed herbs (dill / basil / oregano) + salt and pepper.

Serve with chopped green onions or other greens. You may want to add cheese.

Courtesy: Gud2Eat.com

Cabbage and spinach salad

Thinly sliced cabbage + sliced spinach + handful of cherry tomatoes + chopped green onions + thinly sliced red sweet pepper, dressed with red wine vinegar (3 tbsp) + olive oil (4 tbsp) + basil (1 tbsp) + salt and pepper. You can add cottage cheese too.

Tomatoes and Mozzarella salad

Layer sliced tomatoes with low fat Mozzarella and sprinkle some olive oil and fresh chopped herbs preferably rosemary. Microwave for a few minutes. You can also add boiled potato slices or stir-fried mushrooms or sliced of sweet peppers too.

Black lentils and potato salad

Toss boiled and drained black lentils + boiled diced potatoes dressed with olive oil (5 tbsp) + mustard (1tsp) + white vine vinegar (2 tbsp) + chopped dill (2/3 tbsp) + salt.

Let the salad sit for 30 minutes for all the flavours to meld, then serve.

Roasted corn and rice salad

Roasted corn (2 cups) + 2 cups boiled rice (try wild rice or brown rice) + finely chopped celery (1 cup) + shredded carrot (1 cup) +  toasted sunflower seeds (1/2 cup) + chopped red onion (1/2 cup) + raspberry vinegar (5 tbsp) + olive oil (2 tbsp) + soy sauce (1 tbsp) + grated orange peel (1 tbsp) + salt and pepper as per taste.

Pineapple salsa

Finely chop 1 cup pineapple + 1/2 cup red onion + 1/2 cup red bell pepper + 2 tbsp mint -- minced with + mild chili powder (as per taste) + a pinch of ground cinnamon and cumin and  fresh lemon juice (5 tbsp).

Chill for two hours before mixing using it as a dip or to dress a salad.

Green beans and potato salad

Toss boiled diced potatoes (with skin 2 cups) + boiled green beans (1 cup) + sliced green olives (3 tbsp) + chopped celery (1/2 cup) + chopped red onions (1/2 cup) in a bowl and add white vine vinegar (2 tbsp) + dill (2 tsp) + mustard powder (2 tsp) + olive oil (4 tbsp).

Spinach and strawberry salad

Mix chopped spinach + sliced strawberries + boiled gree peas + crumbled blue cheese and add the dressing.

Dressing: Whisk grated garlic (1 tbsp), honey (1 tsp), mustard sauce (1 tsp), raspberry vinegar (1 tbsp), balsamic vinegar (1 tbsp) and olive oil (2/3 tbsp).

Spicy cucumber salad

In two separate bowls -- marinate sliced cucumbers in salt, and sliced onions in vinegar, and drain both after 10 minutes. Toss the cucumber + onions + dressing and top with roasted sesame seeds.

Dressing: Whisk chopped garlic (1 tbsp) + grated ginger (1/2 tbsp) + red chilli powder (1 tbsp) + honey (1 tsp) + white vinegar (1 tbsp) + olive oil (1 tbsp).

Chill for 20 minutes before serving.

Cottage cheese and strawberry salad

Dredge cottage cheese chunks in a mix of breadcrumbs and dried basil (or oregano) and bake in the oven for six minutes. Toss the strawberries in honey and balsamic vinegar and bake them in a single layer for about 10 minutes until slightly caramelised.

Mix cottage cheese + roasted strawberries (+ its juice) and add olive oil, mustard, salt and pepper.