I love salads and am constantly thinking of new combinations that can be prepared with tasty ingredients in a very short time, so here’s how to prepare Three 5-minute salads.

Each of these salads will delight both the eyes and the palate, and as they are ready in a matter of minutes, you can indulge yourself and prepare all 3 in case you want to use them for a complete dinner instead of just a side dish.

Follow me not to run short of ideas for everyday cooking and have a look at my Lentil and chickpea burgers to discover a solution for your lunches away from home.

Treviso radicchio salad

5g carbohydrates for 1 serving

Ingredients for 1 serving

• 1/2 tuft of Treviso radicchio
• 40g pear
• 2 shelled walnuts
• slivers of Parmigiano Reggiano cheese
• Balsamic Vinegar of Modena
• extra virgin olive oil
• salt and pepper

Preparation

1. Cut the Treviso radicchio into small pieces and put them in a salad or soup dish.
2. Add the Parmesan slivers, the sliced pear and the walnut kernels slightly broken up using your hands.
3. Complete with salt, pepper, balsamic vinegar and extra virgin olive oil.

Aromatic cabbage and carrot salad

14g carbohydrates for 1 serving

Ingredients for 1 serving

• 1 handful of thinly sliced white cabbage
• 1 handful of thinly sliced purple cabbage
• 1 carrot (mine was 80g)
• 1 teaspoon of Dijon mustard*
• 1 tablespoon maple syrup*
• 1 tablespoon apple vinegar
• sunflower seeds
• pumpking seeds
• extra virgin olive oil
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Cut the cabbage using a slicer or by hand so that it is very thin and grate the carrot into julienne.
2. Prepare the aromatic dressing by mixing mustard, maple syrup, apple vinegar and extra virgin olive oil, then season with salt and pepper. Mix well with a fork.
3. Place the sliced cabbage and carrot in a deep dish, then drizzle with the dressing and top with sunflower seeds and pumpkin seeds.

Chickpea salad with pink chicory

13.9g carbohydrates for 1 serving

Ingredients for 1 serving

• 1/2 tuft of pink chicory
• 100g cooked chickpeas
• 30g avocado
• lemon juice
• extra virgin olive oil
• salt and pepper

Preparatio

1. Cut the pink chicory leaves and place them in a salad or soup dish.
2. Top them with the cooked chickpeas and sliced avocado.
3. Drizzle with a little lemon juice and complete the seasoning with extra virgin olive oil, salt and pepper.