Steps

1. Chop 500g of cabbage into bite-sized pieces and shred some.
   🕒 01:10
2. Cut 2 cucumbers and 1 medium zucchini into bite-sized pieces.
   🕒 01:10
3. Gently rub 1 tsp of salt into the cut cucumbers and zucchini. [Key Tip!] If freezing, drain moisture thoroughly. If not draining, the liquid contains nutrients, so don't discard it.
   🕒 01:10
4. Divide the base salad into 3 portions.
   🕒 01:19
5. In a bowl, combine 1 can (120g) of mixed beans, 1 tbsp of olive oil, and mixed herb salt to taste. Mix well.
   🕒 02:11
6. Bake the mixed beans in a 200°C (392°F) oven for 20 minutes.
   🕒 02:11
7. Dice 2 medium bell peppers into 5mm cubes.
   🕒 02:34
8. Combine one portion of the base salad with the diced bell peppers and the baked mixed beans. Season with salt to taste and pepper to taste. [Key Tip!] The potassium in beans helps expel excess water, and colorful vegetables provide vitamins and minerals.
   🕒 02:36
9. Finely chop 1/2 medium red onion.
   🕒 02:50
10. In another portion of the base salad, combine the chopped red onion, 1 can (120g) of chickpeas, 1-2 tbsp of olive oil, 1-2 tbsp of white wine vinegar, and dried basil to taste. Mix everything together. [Key Tip!] Vinegar and onion offer a refreshing effect, and the anthocyanins in red onion have antioxidant properties.
    🕒 03:02
11. In a bowl, combine 100g of yogurt, 1 tbsp of olive oil, 1 tsp of grated garlic, 1 tsp of salt, pepper to taste, 2 tsp of ketchup, and 1 tsp of paprika powder. Mix well. [Key Tip!] Using Greek yogurt or strained yogurt will result in a thicker, smoother sauce.
    🕒 03:19
12. Cut cherry tomatoes (as much as you like) and 1 medium avocado into bite-sized pieces.
    🕒 04:23
13. In the final portion of the base salad, combine the cut cherry tomatoes, cut avocado, and the prepared healthy aurora sauce. Mix everything together. [Key Tip!] Avocado is rich in vitamins E and B2, and potassium, but is high in calories, so limit to about one per day.
    🕒 04:26