Sick of lettuce and cucumber? Maybe it’s time to find a few more interesting salads to shake up your diet plan! There’s a reason why salads are such a staple weight loss food, but getting in your daily vegetable intake doesn’t have to be dull and boring. Here are three options to make your salad a little more interesting…

Black bean and corn salad

This spicy salad has an exotic Latin twist and is delicious as a side salad, a topping for a leafy green salad, or as a filling for a pita or wrap. Or, you can make a bigger serving and have as a light tasty meal. And each half-cup size serving has only 70 calories, with 3.6 grams of protein and 14.7 grams of carbs, so it will keep you feeling full and satisfied while still within your calorie limit.

What you’ll need…

• 1 can black beans, drained
• 1 can yellow corn, drained
• 1 cup tomatoes, diced
• 1/2 cup onion, diced
• 1 clove garlic, finely chopped
• 2 tbsp. balsamic vinegar
• Fresh cilantro, chopped
• Fresh parsley, chopped
• Jalapenos, finely minced (optional)

Makes about 10 half-cup servings

Directions:

1. Chop the tomatoes and onions and mix all ingredients in a medium bowl
2. Add herbs and peppers if you choose
3. Either serve immediately, or refrigerate for several hours for the flavours to mix

Strawberry and almond salad

This deliciously fresh and juicy salad give you a sweet, unusual flavour burst. Perfect all year round and quick and easy to make, this salad is a great way to mix up your diet plan. With only 165 calories per serving (including 6.2 grams of carbs and 15 grams of fat), this salad makes a flavoursome light meal or a healthy snack for any time of the day.

What you’ll need…

• 1/3 cup almonds, slivered
• 4 cups baby spinach
• 3/4 cup strawberries, quartered
• 1 tbsp. balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon natural honey
• 1 tbsp. extra virgin olive oil

Makes about 4 servings.

Directions:

1. Sautee the almonds over low-heat, shaking the pan until the almonds are toasted and you can smell a nutty scent. Remove almonds from the pan and leave to cool.
2. Wash and dry the spinach and set aside in a large bowl.
3. Make the dressing by mixing the mustard, honey and vinegar in a small bowl. Slowly add in the oil.
4. Add the strawberries, almonds and dressing to the spinach. Toss it all up, and serve!

Cauliflower ‘potato’ salad

This cauliflower salad is a great low-carb alternative to the potato salad you crave- and a good way to sneak more vegetables into your diet without feeling like you’re always eating lettuce leaf after lettuce leaf. Each serve has about 100 calories, with only 4.8 grams of carbs- a perfect way to stick to your diet at the next barbecue!

What you’ll need…

• 1 head cauliflower, cut into florets
• 1/2 cup scallions, sliced
• 3 celery ribs, finely chopped
• 1/2 green capsicum, finely chopped
• 1/4 cup parsley, chopped
• 3 hard-boiled eggs, chopped
• Paprika to taste
• 2 teaspoons dry mustard
• 2 tbsp. cider vinegar
• 1/2 cup low-fat or fat-free mayonnaise

Makes about six servings.

Directions…

1. Steam the cauliflower until tender and set aside to cool. Mix together the celery, scallions, capsicum and parsley in a large bowl.
2. In a smaller bowl, mix up the dressing by combining the mustard, vinegar and mayonnaise until smooth.
3. When the cauliflower is cool, chop it and add to the vegetables. Mix together well, and sprinkle paprika on top to taste
4. Cover with plastic wrap and leave to refrigerate for at least 2 hours so the flavours can fully develop.