Let's take a look at which vegetable salads are good for weight loss and how to make your own weight-loss vegetable salad.

How to make your own weight-loss vegetable salad

1. Potato Salad

Ingredients: 150g potato, 50g cucumber, 1 hard-boiled egg, 2 cherry tomatoes, 3g egg yolk-free salad dressing, salt, sesame seeds, and a little seaweed flakes.

Instructions: Wash the potatoes, boil them until cooked, remove and peel. Boil the eggs, peel and cut into small pieces. Wash the cucumber and cut into long slices. Wash the cherry tomatoes and cut them in half. Put the potatoes in a bowl and mash them into a puree. First, add some water and mix well, then add salt and salad dressing and mix well. Place the puree on a plate. Put the eggs, cucumber, and cherry tomatoes on top of the mashed potatoes, and sprinkle with sesame seeds and seaweed flakes.

2. Cucumber Salad

Ingredients: 1 cucumber, 1 potato, 1 apple, and salad dressing as needed.

Instructions: Wash and peel the cucumber, wash and peel and core the apple, wash and boil the potato, peel it, and cut the potato, cucumber, and apple into 1 cm cubes. Place them in a fruit bowl, drizzle with salad dressing, and mix well.

3. Carrot and vegetable salad

Ingredients: 3 asparagus spears, 25g carrots, 4 baby corns, 20g chicory leaves, 1/2 egg, 1 tablespoon dried cranberries, 25g carrots, 100g plain low-fat yogurt, 2 roasted cashews.

Instructions: Peel and dice the carrots, and steam them in an electric rice cooker with the eggs and a small cup of water until cooked. Remove and let cool. Peel and slice the eggs. Take half of the steamed carrots, yogurt, and cashews and blend them in a blender for 40 seconds to make a salad dressing. Refrigerate the dressing. Wash the asparagus and baby corn. Trim the 2cm ends off the asparagus, blanch in boiling water for 20 seconds, then remove and cool in ice water. Drain the water. Wash and drain the chicory leaves and arrange them on a plate. Add the asparagus, cooked carrots, baby corn, and hard-boiled eggs. Drizzle with the salad dressing and sprinkle with dried cranberries.

4. Chicken and Tomato Salad

Ingredients: 120g chicken breast, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon honey, a pinch of salt and pepper, 1 tomato, 1 tablespoon balsamic vinegar, 5cm chopped scallions.

Instructions: After the cooked chicken breast has cooled, shred it into thin strips by hand. In a small bowl, combine lemon juice, olive oil, and honey. Add salt and pepper and mix well. Place sliced ​​tomatoes in a large bowl, top with the shredded chicken, and drizzle the prepared dressing over the top. Finally, sprinkle with balsamic vinegar and chopped green onions. Your delicious chicken and tomato salad is ready!

5. Tuna and Vegetable Salad

Ingredients: 100g canned tuna, 50g endive, 50g cherry tomatoes, 50g lettuce, olive oil, salt, sugar, onion, lemon

Instructions: Prepare all ingredients (wash and trim them thoroughly). Halve the cherry tomatoes, slice two lemons, and shred the purple cabbage and lettuce. Open the can of tuna, strain out the liquid, and mince the tuna with a spoon. In a small bowl, combine onion, sugar, salt, two tablespoons of olive oil, and lemon juice. Stir well to make the dressing. Place the washed endive on the bottom of a plate, then add the shredded cabbage, lettuce, cherry tomatoes, and lemon slices. Top the vegetables with the minced tuna, and finally pour the dressing over them. The tuna and fruit salad is now complete.