It is a rough road that leads to the heights of greatness!
4 cups torn spinach leaves
1 cup hulled and quartered strawberries
2 tablespoons olive oil
1/2 teaspoon finely chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly squeezed lime juice
1 ounces cashews, toasted and chopped
Combine spinach with strawberries in a large salad bowl. In a small jar, combine oil, basil, pepper and lime juice and shake well. Toss with spinach and berries and sprinkle with cashews.
Cold Brussels Sprouts Salad from Sweet Cheeks
1 lb of brussels sprouts, ends trimmed and cut in half
1 Tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon sea salt
3 slices bacon
1/2 cup chopped walnuts
1/2 cup dried cranberries
Line a baking sheet with foil, which will make cleanup easier later. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Turn oven on to 400°F and bake for 17 to 20 minutes, just until bacon is golden brown but not crispy. Remove bacon and place on paper towels to soak up some of the grease. Place in fridge to cool.
In the meantime, place brussels sprouts in a baking pan. Pour olive oil, salt and pepper over the sprouts and mix it all together until coated evenly. Roast in the already preheated to 400 degrees oven 25-30 minutes until the outsides are dark brown. Place in fridge to cool.
Take bacon out of fridge and chop it up. In a large bowl, mix brussels sprouts, bacon, cranberries, walnuts and salt and pepper to taste.
Roasted Carrot and Avocado Salad
1 pound carrots or parsnips, scrubbed or peeled and cut into two-inch segments
3 T olive oil divided
1/4 tsp ground cumin
Coarse Salt and freshly ground Black Pepper
1/2 an avocado pitted and sliced
Juice of 1/2 a lemon
Roast the Carrots:
Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
Spread them on a roasting sheet (can line with foil or parchment) and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Heftier chunks can take over 30 minutes.
Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.
Easy Tuna Salad
1 can of chunk white albacore in water
1 tablespoon paleo Mayonnaise
1/4 cup chopped celery
1/8 cup chopped onion
2 roma tomatoes
salt, pepper, and garlic powder to taste
1. Open can of tuna, and rinse tuna under cold water.
Combine tuna and mayo.
2. Sprinkle with salt, pepper, and garlic powder.
3. Add in chopped celery and onion.
4. Plate over a bed of lettuce and sliced roma tomatoes.
This is a quick meal that will leave you very satisfied. Tuna is a great go-to lunch item when you’re short on time. It is quick and tasty.
Sunshine in my salad
1/2 head ice berg lettuce
1/2 head red leaf lettuce
1 bulb fennel, sliced thinly
2 oranges, pealed and sliced thin
1/4 C cranberries
4 T olive oil
1 T coconut vinegar
1 T orange juice
1 T honey
2 tsp. poppy seeds
pinch sea salt
dash black pepper
Wash and tear lettuce pieces. Top with sliced fennel and orange slices. Sprinkle with the dried cranberries. Combine vinaigrette ingredients and mix together vigorously. Pour over salad and serve! It’s crisp, fresh and fun. A great compliment to just about any meal!
“Caveman Deli” Roast Beef Salad
This is a great way to get the flavor of deli-style roast beef sandwiches without the bread.
1 celery stalk
3oz. Roast Beef
2tsp balsamic vinegar
2tbs dijon mustard
or Paleo Mayonnaise
Take 1 celery stock or some other crunchy, dice-able vegetable, or maybe even fruit or nuts. and dice up into 1/4″ bits.
Take 1 sandwich worth of roast beef (about 3 oz. depending on appetite), and chop up or pull apart into small shreds.
In a small mixing bowl, mis the olive oil, balsamic vinegar and dijon mustard together to a smooth consistancy.
Mix the celery (or the like) and roast beef together with the olive oil, balsamic vinegar and dijon mustard mix. Use enough to get a consistency similar to tuna salad. or in lieu of the mustard concoction you can use home made paleo mayonnaise with a dash of paprika to add a great spark to it!
Take this mixture and plop it on a bed of salad greens, or mix it into them (or, roll up in a big lettuce leaf and eat it like a burrito)
Paleo Tuna Salad
1 medium onion
2 stalks celery
nutmeg, salt and pepper
2 cans plain tuna
1/3 cup finely chopped walnuts
1/3-3/4 cup paleo mayo (depending on how creamy you like it)
Chop up the onion and celery, then pan fry it in the olive oil, with some nutmeg, salt, and pepper.
Put it in the refridgerator to cool, if you prefer cold salad.
Drain the tuna and mix all of the ingredients together.
Makes 2 large servings or 4 small servings. Its yummy stuff and makes for a great weekend lunch.
From: Charlotte Williams on PaleoFood list
Fresh Mushroom Salad
2/3 cup olive oil
1/3 cup fresh lemon juice
1 tsp dried thyme
pepper to taste
1 pound fresh mushrooms, thinly sliced
1/4 cup minced parsley
Combine all ingredients except the mushrooms, parsley and lettuce, and mix well.
Add the mushrooms and toss with 2 forks. Cover and let stand at room temperature.
At serving time, drain and sprinkle with the parsley. Pile in a serving dish lined with lettuce.
From: Nika Hazelton’s Way with Vegetables
Tropical Fruit Salad with Coconut Milk
1 large pineapple
1 large mango
1 large papaya
1 firm but ripe banana
2 or 3 tangerines, peeled and separated into sections
1/2 cup thin coconut milk
If desired, make pineapple boat: Starting at base, split pineapple in half lengthwise, stopping before you reach crown. Carefully separate halves,
leaving entire crown attached to one half. With a curved grapefruit knife, cut fruit away from skin of this half, leaving a shell 1/2″ thick. Pare other half of pineapple. Remove tough core from both halves, cut fruit into long wedges, and slice crosswise into bite-sized chunks.
Place in a large bowl.
Wash mango well. With a paring knife cut off wedges of flesh with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit into bite-sized pieces.
Split papaya lengthwise and scoop out seeds. Cut flesh into wedges, peel and cut up like the mango. Add mango and papaya to pineapple in bowl.
Peel and slice banana. Add with tangerines to bowl and pour in coconut milk. Toss gently to combine, taste for balance of sweet and tart flavors, correct if necessary with lime juice.
Serve in pineapple boat (there will be enough to refill pineapple boat several times).
From: _Regional American Classics_, California Culinary Academy.
Fresh Spinach Salad
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 can sliced water chestnuts
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced
Make sure spinach has been well drained and isn’t watery.
Combine all above salad ingredients in a large bowl. (toss the spinach, mushrooms, and water chestnuts together then top with bacon and sliced hardboiled eggs as garnish until time to serve.)
This is also another “most requested” dish at family dinners and is a wonderful change from a plain iceberg lettuce salad. Leftovers don’t keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.
Gujerati Carrot Salad
5 carrots, medium
1 tbs. whole black mustard seeds
1/4 tsp. salt
2 tsp. lemon juice
2 tbs. olive oil
Trim and peel and grate carrots. In a bowl, toss with salt and set aside.
In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss.
Serve at room temperature or cold. Yield: 4 servings.
Recipe by Madhur Jaffray, publ. in The Toronto Sun
Sweet Potato, Bacon and Egg Salad
2/3 cup diced sweet potatos (or yams)
2 rashes of bacon, diced using meat only
1tbs olive oil
4tbs dill, finely chopped
2tbs mayonnaise (you can make the paleo mayo version)
2tbs lemon juice
Boile eggs in water for 4-6 minutes or until cooked through.
Boil sweet potatoes for 4-5 minutes or until cooked through.
Place a skillet on medium-high heat, add olive oil and bacon and cook until browned and slightly crunchy.
In a small bowl, combine dill, mayonnaise and lemon juice.
Place eggs, sweet potato, bacon and mayonnaise suace into a medium size serving bowl. Combine well.
EGG and Capsicum Salad
2 boiled eggs, diced
2 slices of bacon diced
1tsp of olive oil
1/2 green capsicum, diced
1/4 cup parsely, chopped
1tbs mayonnaise (paleo mayo)
1 cup mixed salad leaves
Place olive oil and bacon in a skillet on medium heat and cook until bacon as started to crisp.
Remove excess oil and place cut up bacon into a mixing bowl along with boiled eggs, capsicum, parsley and mayonnaise. Combine well.
To serve, place salad leaves on a plate and top with egg and capsicum mixture.
Chicken and Egg Salad with Almond Satay Sauce
2 eggs, boiled, cut into quarters
1 chicken breast, steamed and shredded
2 cups of rocket leaves
1 carrot, diced
1/2 green capsicum, diced
1 small white onion, grated
2 garlic cloves, crushed
1tbs olive oil
1/4 cup almond butter
1/4 cup coconut cream
To make the almond sauce by placing the oil into a skillet. Cook the onion and garlic on low heat for 5 minutes or until slightly browned.
Add almond butter, coconut cream, stir constantly until thickened. Remove from heat and stir in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.
Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well.
To serve, place rocket salad on a plate with egg quarters and spoon sauce on top.
Broccoli, Bacon and Cashew Salad
1 broccoli, cut into florets and stalk diced
3 rashes of bacon, fat removed, diced
1/2 cup toasted cashews
1tbs olive oil
Boil broccoli in water on high heat for 5-7 minutes or until tender and cooked through. Remove water and place broccoli in a large serving bowl.
Cook bacon in a skillet for 4-5 minutes or until crispy. Remove bacon from skillet and place into serving bowl along with broccoli and cashews. Combine well. Serve
Simple, easy, yummy salad, from: http://www.thepaleodietrecipesblog.com/
Fresh Lettuce and Avocado Salad
3 Romaine lettuces
6 slices of bacon
3 green onions
1 Hass avocado
Wash the lettuces and after drying chop them. Slice the green onions. Boil the eggs and chop them as well as the Hass avocado, the bacon and the tomatoes. Get the juice of one lemon.
All ingredients can be combined as wished in a bowl.
I found this recipe on “Every Day Paleo”, it looks pretty good. I think two things can be change: chicken instead of shrimps and olive oil instead of coconut oil. I will try it for sure!!!!!!!!
Warm Roasted Beet, Kale & Shrimp Salad
1 lb medium cooked shrimp, tails removed and deveined
8 small beets, peeled, sliced and cubed
10 garlic cloves sliced in half lengthwise (less if you are not worried about vampires)
2 tablespoons coconut oil
2 bunches of kale, tough stems removed and diced
½ tablespoon of balsamic vinegar
Handful of crumbled pecans
Sea salt and black pepper to taste
Preheat oven to 450. In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil. Bake for 35-40 minutes, stirring every 10 minutes. Remove the beets and garlic from the oven and pile the kale on top. Put back in the oven for 10 minutes, stirring half way through the cooking time. The kale will start to shrink down after that first 5 minutes, making it easier to stir. While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl. When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir, top with crumbled pecans and eat!
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