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Tips for creating a healthy eating menu

Designing a healthy eating menu for a restaurant involves offering a diverse range of nutritious options while keeping flavours and textures appealing to customers. Here is a sample menu with a mix of appetisers, main courses, and desserts that prioritise fresh, whole foods.


Avocado and Tomato Bruschetta

Whole grain or multi-grain toast topped with mashed avocado, diced tomatoes, red onion, and a sprinkle of fresh basil.

Vegetable Spring Rolls

Rice paper rolls filled with julienne vegetables, tofu or shrimp, and served with a light soy dipping sauce.

Quinoa Stuffed Mushrooms

Button mushrooms filled with quinoa, sautéed spinach, and a touch of feta or goat cheese.


Grilled Chicken and Vegetable Skewers Skewers of lean chicken breast, bell peppers, zucchini, and cherry tomatoes, served with a side of quinoa.

Salmon with Lemon-Dill Sauce

Grilled or baked salmon fillet topped with a refreshing lemon-dill sauce, accompanied by steamed broccoli and sweet potato mash.

Chickpea and Vegetable Stir-Fry

Stir-fried chickpeas, broccoli, carrots, and snap peas in a light ginger-soy sauce, served over brown rice or cauliflower rice.

Mushroom and Spinach Stuffed Chicken Breast

Chicken breast stuffed with a mixture of sautéed mushrooms, spinach, and a touch of garlic, served with a side of roasted sweet potatoes.


Fresh Fruit Parfait

Layers of Greek yogurt, fresh berries, and granola, drizzled with honey.

Mixed Berry Sorbet

A refreshing sorbet made with a blend of mixed berries, served with a mint garnish.

Dark Chocolate Avocado Mousse

A rich and creamy chocolate mousse made with ripe avocados and dark chocolate, topped with a few raspberries.


Herbal Tea Selection

Offer a variety of caffeine-free herbal teas for a soothing and healthy beverage choice.

Infused Water

Cucumber and mint, or berry-infused water for a refreshing and hydrating drink option.


Clearly indicate healthy options on the menu with a designated symbol or section.

Use cooking techniques like grilling, baking, or steaming instead of frying.

Offer customizable options for dietary preferences or restrictions.

Source local and seasonal ingredients when possible for freshness and sustainability.

Remember to regularly update and rotate the menu to keep it interesting for repeat customers and to incorporate new seasonal ingredients. Providing nutritional information for each dish can also be beneficial for customers who are mindful of their dietary intake.


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