Looking to shed pounds without sacrificing flavour? These vibrant salads packed with superfoods will keep you full, boost your metabolism and support your weight loss journey—fast.
Five super salad recipes for speedy slimming
Goji Berry, Feta and Fig Basmati Rice Salad
Ingredients (serves 6):
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250 g basmati rice
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2 handfuls baby spinach
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6 fresh figs, quartered
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200 g feta, diced
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1 tbsp goji berries
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2 tbsp rice vinegar
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4 tbsp cold-pressed rapeseed oil
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Salt & pepper
Method
Cook the rice until tender, rinse under cold water and drain. Toss with rice vinegar and set aside. Layer spinach, figs, feta and goji berries over the rice, drizzle with oil, season and serve. I once made this for a weekend picnic—my friends devoured it, and I felt satisfied for hours thanks to the fibre-rich gojis.
Konjac Shirataki Noodle Salad with Soy Dressing
Ingredients (serves 4):
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2 packs shirataki noodles (konjac)
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1 cucumber, sliced
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100 g mixed leafy greens
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250 g tofu, cubed
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100 g shiitake mushrooms, rehydrated & sliced
Dressing
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3 tbsp soy sauce
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1 tbsp black rice vinegar
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1 tsp sesame oil
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½ tsp chilli paste
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Juice of ½ lemon
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1 tsp fresh ginger, grated
Method
Rinse and boil shirataki according to packet instructions. Drain and cool. Whisk dressing ingredients and chill. Combine noodles, tofu, cucumber, mushrooms and greens, then toss in the protein-packed dressing for a light, low-cal treat.
Shrimp and Pomegranate Mixed Salad
Ingredients (serves 6):
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200 g cooked prawns
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100 g chicory, torn
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100 g curly lettuce
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2 endives, thinly sliced
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Seeds of 1 pomegranate
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Juice of 1 lemon
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3 tbsp extra-virgin olive oil
Method
Toss chicory, lettuce and endives. Whisk lemon juice with oil, season lightly, then drizzle over the greens. Top with prawns and pomegranate seeds for a burst of antioxidants and colour.
Quinoa and Pomegranate Salad
Ingredients (serves 3):
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100 g quinoa
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½ cucumber, diced
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Seeds of ½ pomegranate
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3 tbsp sunflower seeds, toasted
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10 mint leaves, chopped
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3 tbsp lemon juice
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3 tbsp olive oil
Method
Cook quinoa until the little white sprouts appear, rinse under cold water and drain. Mix with cucumber, pomegranate, mint and seeds. Dress with lemon juice and oil. This gluten-free salad makes for a refreshing lunch that keeps hunger at bay.
Spinach, Tomato and Chia Seed Salad
Ingredients (serves 4):
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100 g baby spinach
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2 ripe tomatoes, quartered
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1 courgette, shaved into ribbons
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8 radishes, thinly sliced
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2 tbsp chia seeds
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100 g mozzarella balls
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Juice of 1 lemon
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2 tbsp olive oil
Method
Arrange spinach, tomatoes, courgette ribbons and radishes on plates. Whisk lemon juice with oil, season, then drizzle over. Top each mozzarella ball with a sprinkle of chia seeds for added satiety.
These nutrient-dense salads harness the slimming power of goji berries, konjac, chia seeds and more. By emphasising fibre, protein and healthy fats, they help control cravings and accelerate your progress—salad bowl by salad bowl.
