The holidays are a time for big family feasts, cookie swaps, and tons of Christmas treats. But that doesn’t mean you need to completely de-rail your healthy eating habits this year. However, if you can’t plan a Christmas dinner menu filled with light and healthy food, there are some lightened-up recipes of starters for Christmas that will make you easier to stay fit all through the Holiday season.

Here are 6 delicious starters for Christmas that emphasize both big flavors and ealthy nutrition.

 starters for Christmas

Roasted Asparagus & Pea Salad

Whip up one of the ealthier starters for Christmas in which you’ll get plenty of nutrients including vitamin C and iron, to keep you fit during the Holiday season.

Ingredients: Natural yogurt, wholegrain mustard,  honey,  lemon, watercress, large slice sourdough bread, asparagus, cold-pressed rapeseed oil, eggs, frozen peas.

How to make it: Mix some yogurt, mustard and honey together. Add a touch lemon zest, then add the juice and some seasoning to taste. Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden. Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Peel the eggs, then cut into quarters. To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing.

Smoked Salmon & Beetroot platter

This smoked salmon dish is perfect to serve as a starter on a special occasion such as at Christmas. With beetroot, rocket and walnuts, it‘s not only full of colour and texture but also very ealthy and low calories.

Ingredients: Natural yogurt, beetroots, extra virgin olive oil, maple syrup or honey, coriander seeds, lemon juice, large handful of rocket, 2 hot smoked salmon fillets, walnuts roughly chopped, crusty bread to serve.

How to make it: Combine the yogurt with some seasoning. Tip the beetroot into a bowl. Mix together the olive oil, maple syrup or honey, coriander seeds and lemon juice in a small bowl. Season, then stir this into the bowl with the beetroot. Will keep chilled for up to a day. Spread the yogurt cheese over a large serving platter. Top with the beetroot mixture, then the rocket and flake over the salmon. Season with black pepper, scatter over the walnuts and serve with crusty bread, if you like.

Bresaola with Celeriac and Pear Remoulade

There’s no cooking required with this bresaola and celeriac remoulade recipe and it’s one of the easiest starters for Christmas to prepare.

Ingredients: Sugar, red wine vinegar, radishes, celeriac, pears, lemon, mayonnaise, crème fraiche, wholegrain mustard, slices bresaola, rocket to serve.

How to make it: In a small bowl, mix the sugar, vinegar and sea salt; add radishes and leave to pickle for 20min. Peel the celeriac, then slice into thin matchsticks. Slice the pears into thin matchsticks, and put both into a large bowl with the lemon juice; toss to coat. Mix the mayonnaise, crème fraîche, mustard and tarragon together before combining with the celeriac mixture, season to taste.

Grilled Scallops

This is one of our favorite starters for Christmas as it’s very light and ealthy.

Ingredients: Oil, large sea scallops, sumac, coriander, salt and pepper, lime.

How to make it: Heat grill to medium-high. Pat scallops dry and thread  scallops onto 2 parallel skewers; repeat with remaining scallops and additional skewers. Refrigerate 5 minutes. Pat scallops dry again if necessary, then season with sumac, coriander, salt, and pepper. Grill scallops until opaque throughout, 2 to 3 minutes per side. Grill lime halves, cut sides down, until charred, about 2 minutes. Transfer scallops to platter and grate lime zest on top, then drizzle with oil. Serve with charred lime.

Salmon Mousse

Ingredients: Cold poached salmon fillet, quark, creamed horseradish sauce, lemon zest, parsley, finely snipped fresh chives, black pepper, Wholegrain bread or toast to serve.

How to make it: Flake salmon into a bowl. Add quark and mash together. Add horseradish sauce, lemon zest, herbs and black pepper; mix well. Serve with crusty bread or toast and garnish with watercress sprigs.

Harissa Lime Prawn Cocktail

Ingredients: Mayonnaise, tomato ketchup, rose harissa paste, lime, avocado, large cooked prawns, chopped lemon wedges to serve.

How to make it: Mix together the mayonnaise, ketchup, harissa and lime juice, then season. Pile the avocado, lettuce leaves and prawns into serving glasses or bowls. Spoon over the harissa-lime sauce, then season with black pepper, finish with some chopped dill and serve with lemon wedges for squeezing over.