menu icon
search icon

Search Results for: salad

Simple Fruit Salad

by Leave a Comment

In the vast, colorful world of culinary creations, there is something profoundly beautiful about the simplicity of a well-made dish. Among these, the simple fruit salad holds a special place.

overhead view of a wooden bowl filled with Simple fruit salad on a wood table
[feast_advanced_jump_to]

Simple Fruit Salad

For those navigating the path of healthful eating or following a paleo lifestyle, a simple fruit salad offers an array of benefits. Packed with essential vitamins, minerals, and fibers, each bite supports digestion, boosts energy levels, and provides the body with natural, unprocessed sugars. The simplicity of a fruit salad—combining the raw goodness of fruits—aligns perfectly with the paleo philosophy of eating foods in their most natural state.

Beyond the basic preparation of fruit salads, consider pairing them with various foods to enhance their appeal and nutritional value. For a protein-rich breakfast or snack, serve your fruit salad over a bowl of Homemade Yogurt or cottage cheese. Add a crunchy dimension to your fruit salad by sprinkling Crunchy Granola on top. This not only provides an interesting texture contrast but also adds whole grains and fiber to your meal.

Ingredients

Serves: 4 Prep Time: 15 minutes

  • ½ lb seedless grapes, cut in half
  • 4 cups strawberries, cut into bite sized pieces
  • 1 cantaloupe, seeded and cut into bite sized pieces
  • 1 pineapple, rind and core removed and cut into bite sized pieces
  • 2 bananas, sliced
  • ½ cup freshly squeezed orange juice
  • 3 kiwis, sliced
  • 1 pinch fresh mint leaves to garnish

How to Make Simple Fruit Salad

Simply combine everything together in a bowl, chill and serve.

More Fruit Salad Recipes

If you love fruit salads as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of a wood bowl filled with Simple fruit salad

Simple Fruit Salad

A simple fruit salad can be a versatile, nourishing, and delightful choice that celebrates the essence of what it means to eat well.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 351 kcal

Ingredients
  

  • ½ lb seedless grapes cut in half
  • 4 cups strawberries cut into bite sized pieces
  • 1 cantaloupe seeded and cut into bite sized pieces
  • 1 pineapple rind and core removed and cut into bite sized pieces
  • 2 bananas sliced
  • ½ cup freshly squeezed orange juice
  • 3 kiwis sliced
  • 1 pinch fresh mint leaves to garnish

Instructions
 

  • Simply combine everything together in a bowl, chill and serve.
    ½ lb seedless grapes, 4 cups strawberries, 1 cantaloupe, 1 pineapple, 2 bananas, ½ cup freshly squeezed orange juice, 3 kiwis, 1 pinch fresh mint leaves to garnish

Nutrition

Calories: 351kcalCarbohydrates: 88gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 51mgPotassium: 1202mgFiber: 11gSugar: 65gVitamin A: 5023IUVitamin C: 281mgCalcium: 101mgIron: 2mg
Keyword fruit, salad
Tried this recipe?Let us know how it was!

Citrus Beef Salad Stir-Fry

by Leave a Comment

Elevate your home cooking with a zesty and nutritious dish that will tantalize your taste buds and keep your health goals on track. This Citrus Beef Salad Stir-Fry is perfect for those seeking a flavorful, yet health-conscious meal.

closeup of a white plate with a serving of Citrus beef salad stir-fry
[feast_advanced_jump_to]

Citrus Beef Salad Stir-Fry

Before we dive into the kitchen, it's important to understand the nutritional foundation of our ingredients. Citrus fruits, renowned for their high vitamin C content, offer a boost to the immune system, alongside a plethora of antioxidants. Combined, beef provides a rich source of bioavailable iron and proteins, crucial for energy and muscle health. These benefits, when integrated into a balanced diet, support a robust and healthy lifestyle.

To turn your Citrus Beef Salad Stir-Fry into a complete and satisfying meal, consider pairing ideas that balance flavors and nutrition like Radish and Cucumber Salad or Sautéed Carrots and Zucchini.

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes

  • Cooking fat
  • 1 lb tender beef cut into thin strips
  • 1 sliced onion
  • 2 minced garlic cloves
  • 1 teaspoon grated ginger
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • A big bunch of spinach
  • 1 lemon, peeled and segmented
  • 1 orange, peeled and segmented

How to Make Citrus Beef Salad Stir-Fry

Stir-fry the beef with some cooking fat. 

Remove the beef from the wok, make sure the wok regains its temperature, add more cooking fat and stir-fry the onion, ginger and garlic for about 3 minutes. 

Return the beef to the wok and add the orange and lemon juice. Bring to a boil and add the spinach, lemon zest and orange zest. 

Cook the spinach until just wilted. Serve on a bed made with the segmented lemon and orange.

More Beef Recipes

If you love beef as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

plate of Citrus beef salad stir-fry

Citrus Beef Salad Stir-Fry

The Citrus Beef Salad Stir-Fry isn't just a meal — it's an experience that harmonizes health and indulgence.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 347 kcal

Equipment

  • 1 Wok

Ingredients
  

Instructions
 

  • Stir-fry the beef with some cooking fat.
    Cooking fat, 1 lb tender beef cut into thin strips
  • Remove the beef from the wok, make sure the wok regains its temperature, add more cooking fat and stir-fry the onion, ginger and garlic for about 3 minutes.
    1 sliced onion, 2 minced garlic cloves, 1 teaspoon grated ginger
  • Return the beef to the wok and add the orange and lemon juice. Bring to a boil and add the spinach, lemon zest and orange zest.
    1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon orange juice, A big bunch of spinach, 1 teaspoon orange zest
  • Cook the spinach until just wilted. Serve on a bed made with the segmented lemon and orange.
    1 lemon, 1 orange

Nutrition

Calories: 347kcalCarbohydrates: 9gProtein: 21gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 79mgSodium: 57mgPotassium: 481mgFiber: 1gSugar: 5gVitamin A: 91IUVitamin C: 28mgCalcium: 33mgIron: 3mg
Keyword asian-style, Beef, citrus, salad, stir-fry
Tried this recipe?Let us know how it was!

Pumpkin Salad

by Leave a Comment

Pumpkin's versatility doesn't stop at being a superb addition to sweet recipes; it shines equally in savory dishes, making it a culinary chameleon. Its natural sweetness and rich texture harmonize perfectly with a variety of flavors and ingredients, offering endless possibilities like this amazing pumpkin salad.

closeup of Pumpkin Salad in a wood bowl on a table
[feast_advanced_jump_to]

Pumpkin Salad

Pumpkin, often lauded for its humble perch in pumpkin spice lattes and Thanksgiving pies, is a superfood in its own right, deserving of a role in your kitchen's culinary cast of characters. This vibrant gourd, with its earthy sweetness and creamy texture, is more than just a festive decoration or the main component of indulgent sweets. It's a nutritious, diverse ingredient that can take center stage in healthy, satisfying dishes like pumpkin salad.

When considering what meals to pair with your pumpkin salad, think of dishes that echo its autumnal vibe and rich textures. A Hearty Beef Stew serves as a beautiful counterpoint to the salad's refreshing crunch. For a lighter option, Shrimp Stuffed Eggplant can complement the salad's nutty and creamy notes.

Ingredients

Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes

  • 5 cups pumpkin or butternut squash,  cut into ½-inch cubes
  • 2 tablespoon cooking fat
  • 2 tablespoon orange juice
  • 1 ½ tablespoon walnut or macadamia oil
  • 1 ½ teaspoon lemon juice
  • ½ cup chopped walnuts
  • About 8 cups lightly packed aragula
  • ½ cup blueberries or raspberries

How to Make Pumpkin Salad

Preheat your oven to 450 F.

Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.

Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.

Let stand the pumpkin or squash at room temperature to cool.

Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl, add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.

Add the roasted pumpkin and berries and toss gently.

More Veggie Recipes

If you love veggies as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

wood bowl filled with Pumpkin Salad for fall

Pumpkin Salad

Pumpkin Salad highlights the versatility of pumpkin but also makes for a cohesive, comforting dish that's perfect for any autumn table.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 175 kcal

Ingredients
  

  • 5 cups pumpkin or butternut squash cut into ½-inch cubes
  • 2 tablespoon cooking fat
  • 2 tablespoon orange juice
  • 1 ½ tablespoon walnut or macadamia oil
  • 1 ½ teaspoon lemon juice
  • ½ cup chopped walnuts
  • About 8 cups lightly packed aragula
  • ½ cup blueberries or raspberries

Instructions
 

  • Preheat your oven to 450 F.
  • Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.
    2 tablespoon cooking fat, 5 cups pumpkin or butternut squash
  • Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
  • Let stand the pumpkin or squash at room temperature to cool.
  • Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl, add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.
    2 tablespoon orange juice, 1 ½ tablespoon walnut or macadamia oil, 1 ½ teaspoon lemon juice, ½ cup chopped walnuts, About 8 cups lightly packed aragula
  • Add the roasted pumpkin and berries and toss gently.
    ½ cup blueberries or raspberries

Nutrition

Calories: 175kcalCarbohydrates: 11gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.03gSodium: 2mgPotassium: 413mgFiber: 1gSugar: 6gVitamin A: 8257IUVitamin C: 18mgCalcium: 33mgIron: 1mg
Keyword pumpkin, salad
Tried this recipe?Let us know how it was!

Canned Salmon Salad

by Leave a Comment

For the health-conscious foodie or the busy home cook looking for convenience without sacrificing nutrition, the humble canned salmon offers a world of culinary opportunities, with one of the most delightful being the canned salmon salad.

Canned Salmon Salad piled on a leaf of lettuce on a white plate
[feast_advanced_jump_to]

Canned Salmon Salad

The beauty of a canned salmon salad recipe lies in its simplicity; it's quick, it's easy, and it's open to personal touches. Salmon is an excellent source of high-quality protein, containing all nine essential amino acids the body needs for growth and maintenance. Adequate protein intake can benefit weight management and help prevent muscle loss.

Enjoy the salad on its own as a light and satisfying meal. Turn the salad into a tasty sandwich by spreading it between two slices of your favorite Keto Bread or lettuce wraps. This way you have a convenient and substantial lunch.

Ingredients

Serves: 2 Prep Time: 15 minutes

  • 2 cans wild salmon
  • 2 cucumbers, diced
  • 1 onion, chopped
  • 1 large tomato, diced
  • 1 avocado, diced
  • 5-6 tablespoon extra virgin olive oil
  • Juice of 2 lemons
  • 2 tablespoon chopped fresh dill, optional
  • Lettuce leaves for serving

How to Make Canned Salmon Salad

Drain the liquid from the canned salmon, place the salmon in a bowl and mash well with a fork.

Add the lemon juice and olive oil and mix well into the salmon.

Add the cucumbers, onion, tomato and avocado and mix again.

Add the dill, if using, season with salt and pepper and serve the cold salad over lettuce leaves.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of a plate full of Canned Salmon Salad on a bed of lettuce

Canned Salmon Salad

This simple canned salmon salad is not only a powerhouse of nutrition but also a canvas for culinary creativity.
No ratings yet
Print Recipe Pin Recipe
Prep Time 11 minutes
Course Main Dish
Cuisine Seafood
Servings 2 people
Calories 541 kcal

Ingredients
  

Instructions
 

  • Drain the liquid from the canned salmon, place the salmon in a bowl and mash well with a fork.
    2 cans wild salmon
  • Add the lemon juice and olive oil and mix well into the salmon.
    Juice of 2 lemons, 5-6 tablespoon extra virgin olive oil
  • Add the cucumbers, onion, tomato and avocado and mix again.
    2 cucumbers, 1 onion, 1 large tomato, 1 avocado
  • Add the dill, if using, season with salt and pepper and serve the cold salad over lettuce leaves.
    2 tablespoon chopped fresh dill, Lettuce leaves for serving

Nutrition

Calories: 541kcalCarbohydrates: 23gProtein: 5gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gCholesterol: 1mgSodium: 23mgPotassium: 1128mgFiber: 11gSugar: 9gVitamin A: 908IUVitamin C: 32mgCalcium: 77mgIron: 2mg
Keyword salad, salmon
Tried this recipe?Let us know how it was!

Bacon and Jerusalem Artichoke Warm Salad

by Leave a Comment

This bacon and Jerusalem artichoke warm salad stands as a bold centerpiece or an adventurous side, adaptable and eager to impress. It challenges the notion of what a salad can be, inviting both the culinarily curious and the comfort-seeking to explore the depths of flavor and texture achievable within a single dish.

closeup of hot salad Bacon and Jerusalem Artichoke Warm Salad
[feast_advanced_jump_to]

Bacon and Jerusalem Artichoke Warm Salad

Bacon, with its smoky richness, pairs unexpectedly yet beautifully with the nutty, slightly sweet notes of Jerusalem artichoke, also known as sunchokes. This combination strays far from the conventional salad blueprint, creating a dish that's more likely to comfort than refresh. It's a testament to the culinary creativity that thrives when boundaries are blurred between course distinctions.

To truly elevate this simple warm salad, consider pairing it with a crusty Keto-friendly Bread or serving it as a side to a beautifully Seared Cod with Fresh Herb Sauce.

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 30 minutes

  • 2 handfuls Jerusalem artichokes
  • 1 radicchio, outer leaves discarded, core removed and radicchio finely sliced
  • 3 small butter or Boston lettuces, stalks discarded
  • 1 handful fresh parsley, leaves picked and finely chopped
  • 8 slices good quality bacon, cut into ½ inch slices
  • 1 small onion, finely sliced
  • 3 tablespoon balsamic vinegar
  • Cooking fat
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

How to Make Bacon and Jerusalem Artichoke Warm Salad

In a pot filled with salted water, boil the Jerusalem artichokes until tender.

Cut them in half and set them aside to cool.

In a large bowl, mix the lettuce with the finely sliced radicchio and parsley.

Add some cooking fat in a skillet and place over a medium heat to fry the bacon pieces, until lightly brown.

Add the onions and cooked Jerusalem artichoke halves to the skillet with the bacon and fry everything until the bacon and Jerusalem artichokes are nice and crispy. 

While the hot ingredients are cooking, mix the balsamic vinegar with the olive oil in a small bowl, season with salt and pepper and pour in the bowl with the lettuce and radicchio, combining everything with your hands.

Serve the hot bacon, Jerusalem artichokes and onion on plates topped with a portion of the lettuce and radicchio.

Eat immediately while still hot.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

white bowl filled with Bacon and Jerusalem Artichoke Warm Salad

Bacon and Jerusalem Artichoke Warm Salad

In a world where food is much more than mere sustenance, dishes like the bacon and Jerusalem artichoke warm salad stand as beacons of possibility.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 159 kcal

Ingredients
  

  • 2 handfuls Jerusalem artichokes
  • 1 radicchio outer leaves discarded, core removed and radicchio finely sliced
  • 3 small butter or Boston lettuces stalks discarded
  • 1 handful fresh parsley leaves picked and finely chopped
  • 8 slices good quality bacon cut into ½ inch slices
  • 1 small onion finely sliced
  • 3 tablespoon balsamic vinegar
  • Cooking fat
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • In a pot filled with salted water, boil the Jerusalem artichokes until tender.
    2 handfuls Jerusalem artichokes
  • Cut them in half and set them aside to cool.
  • In a large bowl, mix the lettuce with the finely sliced radicchio and parsley.
    1 radicchio, 3 small butter or Boston lettuces, 1 handful fresh parsley
  • Add some cooking fat in a skillet and place over a medium heat to fry the bacon pieces, until lightly brown.
    Cooking fat, 8 slices good quality bacon
  • Add the onions and cooked Jerusalem artichoke halves to the skillet with the bacon and fry everything until the bacon and Jerusalem artichokes are nice and crispy.
    1 small onion
  • While the hot ingredients are cooking, mix the balsamic vinegar with the olive oil in a small bowl, season with salt and pepper and pour in the bowl with the lettuce and radicchio, combining everything with your hands.
    3 tablespoon balsamic vinegar, Extra-virgin olive oil
  • Serve the hot bacon, Jerusalem artichokes and onion on plates topped with a portion of the lettuce and radicchio.
    Sea salt and freshly ground black pepper to taste
  • Eat immediately while still hot.

Nutrition

Calories: 159kcalCarbohydrates: 19gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 16mgSodium: 282mgPotassium: 701mgFiber: 3gSugar: 10gVitamin A: 4089IUVitamin C: 9mgCalcium: 63mgIron: 4mg
Keyword bacon, Jerusalem Artichoke, salad
Tried this recipe?Let us know how it was!

Shrimp and Mango Salad with Pineapple Vinaigrette

by Leave a Comment

Shrimp and mango salad with pineapple vinaigrette isn't just a meal—it's a taste-bud tantalizing experience that brings together the fresh catch of the sea with the sweetness of tropical fruit.

closeup of a white plate with a serving of Shrimp and mango salad with pineapple vinaigrette
[feast_advanced_jump_to]

Shrimp and Mango Salad with Pineapple Vinaigrette

This dish has become a favorite among foodies looking for a burst of flavor, healthy eaters seeking to pack their diet with nutrients, and home cooks who appreciate the beauty of a colorful, expertly composed plate. For paleo enthusiasts, this recipe is a treasure trove of compliant ingredients married to create a dish that's not just delicious but also aligned with their dietary principles.

A side of crusty Keto Bread or Sweet Potato Fries can provide a delightful contrast to the dish.

Ingredients

Serves: 6 Prep Time: 30 minutes Cook Time: 17 minutes

  • 3 tablespoon lime juice
  • 3 tablespoon fresh pineapple juice
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • 1 lb large uncooked shrimp, peeled, deveined and halved lengthwise
  • 2 mangoes, peeled, pitted and cut into ½-inch cubes
  • ½ cup chopped red onion
  • 3 tablespoon fresh cilantro, chopped
  • 6 Boston lettuce leaves
  • Sea salt and freshly ground black pepper to taste

How to Make Shrimp and Mango Salad with Pineapple Vinaigrette

In a bowl, whisk the lime juice with the pineapple juice and slowly pour in the olive oil while whisking constantly. Season to taste with sea salt and freshly ground black pepper.

Bring 6 cups of water to a boil in a pot and reduce to a simmer. Add the lemon juice, bay leaves, 2 teaspoon sea salt and the whole peppercorns and simmer for about 15 minutes.

Add the shrimp and simmer for another 2 minutes, until the shrimp are just cooked.

Drain and place the shrimp in a bowl and in the refrigerator until cool.

When ready to assemble, mix the cooked shrimp with the mangoes, onions and cilantro and pour the pineapple vinaigrette on top.

Place a Boston lettuce leaf in each serving plate and fill them with the mango and shrimp mixture.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Shrimp and mango salad with vinaigrette on a white plate

Shrimp and Mango Salad with Pineapple Vinaigrette

Shrimp and mango salad with pineapple vinaigrette stands as a shining example of the fusion of freshness, flavor, and health.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 203 kcal

Ingredients
  

Instructions
 

  • In a bowl, whisk the lime juice with the pineapple juice and slowly pour in the olive oil while whisking constantly. Season to taste with sea salt and freshly ground black pepper.
    3 tablespoon lime juice, 3 tablespoon fresh pineapple juice, ¼ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • Bring 6 cups of water to a boil in a pot and reduce to a simmer. Add the lemon juice, bay leaves, 2 teaspoon sea salt and the whole peppercorns and simmer for about 15 minutes.
    ¼ cup lemon juice, 2 bay leaves, 1 teaspoon whole peppercorns
  • Add the shrimp and simmer for another 2 minutes, until the shrimp are just cooked.
    1 lb large uncooked shrimp
  • Drain and place the shrimp in a bowl and in the refrigerator until cool.
  • When ready to assemble, mix the cooked shrimp with the mangoes, onions and cilantro and pour the pineapple vinaigrette on top.
    2 mangoes, ½ cup chopped red onion, 3 tablespoon fresh cilantro
  • Place a Boston lettuce leaf in each serving plate and fill them with the mango and shrimp mixture.
    6 Boston lettuce leaves

Nutrition

Calories: 203kcalCarbohydrates: 15gProtein: 16gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 122mgSodium: 93mgPotassium: 411mgFiber: 2gSugar: 11gVitamin A: 1268IUVitamin C: 34mgCalcium: 71mgIron: 1mg
Keyword mango, pineapple vinaigrette, salad, shrimp
Tried this recipe?Let us know how it was!

Tuna and Egg Salad

by Leave a Comment

Enter the timeless duo of Tuna and Egg Salad, a robust, dynamic combination that has delighted palates for generations. It's a simple dish defies expectations, blending convenience, nutrition, and delightful flavor like few others.

wooden bowl filled with Tuna and Egg Salad on a dark wood tbale
[feast_advanced_jump_to]

Tuna and Egg Salad

The appeal of tuna and egg salad lies in its simplicity without compromising on a punch of taste or the power-packed punch of nutrition. Both tuna and eggs are culinary chameleons, capable of adapting to a myriad of flavor profiles and cooking techniques. Pairing them together creates a symphony of textures and richness that can stand alone or complement a spread of dishes.

Complement the robust flavors of tuna and eggs with the delicate sweetness of Dijon and Pecan Asparagus or the earthiness of a Raspberry and Spinach Salad.

Ingredients

Serves: 2 Prep Time: 20 minutes Cook Time: 7 minutes

  • 3 large eggs
  • 2 tablespoon pickle relish
  • 2 tablespoon mayonnaise
  • 1 teaspoon hot sauce
  • 2 teaspoon mustard
  • 1 can (6 oz) tuna, drained
  • Freshly ground black pepper

How to Make Tuna and Egg Salad

For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.

Peel the eggs, chop them roughly and place in a bowl.

Combine the eggs in a bowl with the relish, mayonnaise, hot sauce and mustard.

Add the tuna, mix again and season to taste with black pepper. Adjust the texture if necessary with more mayonnaise.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

wood bowl filled with Tuna and Egg Salad on a wood table

Tuna and Egg Salad

Tuna and egg salad is a shining example of how healthy eating can be uncomplicated and utterly delicious alone or paired-up.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 385 kcal

Ingredients
  

Instructions
 

  • For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
    3 large eggs
  • Peel the eggs, chop them roughly and place in a bowl.
  • Combine the eggs in a bowl with the relish, mayonnaise, hot sauce and mustard.
    2 tablespoon pickle relish, 2 tablespoon mayonnaise, 1 teaspoon hot sauce, 2 teaspoon mustard
  • Add the tuna, mix again and season to taste with black pepper. Adjust the texture if necessary with more mayonnaise.
    1 can, Freshly ground black pepper

Nutrition

Calories: 385kcalCarbohydrates: 5gProtein: 47gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 323mgSodium: 889mgPotassium: 465mgFiber: 0.4gSugar: 0.4gVitamin A: 510IUVitamin C: 2mgCalcium: 78mgIron: 5mg
Keyword egg, salad, tuna
Tried this recipe?Let us know how it was!

Classic Tuna Salad

by Leave a Comment

Classic tuna salad holds a special place in the culinary world, cherished by healthy eaters and home cooks alike. In the sea of modern culinary trends, there's something comforting about a classic recipe on which many established palates were raised.

closeup of Classic Tuna Salad in a green bowl
[feast_advanced_jump_to]

Tuna Salad

While new food trends continually emerge, there is a timeless appeal to classic dishes that transcends their period of creation. Classic tuna salad is deceiving in its simplicity. The synergistic blend of ingredients comprises canned tuna, mayonnaise, and often celery, red onion, and capers, providing a pleasing mix of textures and flavors. Each ingredient contributes to the overall nutritional profile, with tuna anchoring the dish as a source of lean protein and omega-3 fatty acids.

To create a balanced meal, consider serving it with Simple Fruit Salad or a fun Fresh Summer Salad.

Ingredients

Serves: 2 Prep Time: 7 minutes

  • 2 cans (12 oz) tuna, drained and flaked
  • 3 teaspoon homemade mayonnaise
  • 2 teaspoon pickle relish (naturally fermented)
  • 2 teaspoon mustard
  • 2 celery stalks, chopped
  • ½ cup onion, chopped
  • Freshly ground black pepper to taste

How to Make Tuna Salad

Simply mix and combine everything together in a bowl, adjusting the texture and taste with more or less mustard and mayonnaise. Season with black pepper only, the canned tuna being salted already.

And then you're ready to serve!

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of green bowl filled with Classic Tuna Salad

Tuna Salad

Classic tuna salad is more than a popular dish; it's a celebration of simplicity and a commitment to better eating.
No ratings yet
Print Recipe Pin Recipe
Prep Time 7 minutes
Course Main Dish
Cuisine American
Servings 2 people
Calories 218 kcal

Ingredients
  

  • 2 cans 12 oz tuna, drained and flaked
  • 3 teaspoon homemade mayonnaise
  • 2 teaspoon pickle relish naturally fermented
  • 2 teaspoon mustard
  • 2 celery stalks chopped
  • ½ cup onion chopped
  • Freshly ground black pepper to taste

Instructions
 

  • Simply mix and combine everything together in a bowl, adjusting the texture and taste with more or less mustard and mayonnaise. Season with black pepper only, the canned tuna being salted already.
    2 cans, 3 teaspoon homemade mayonnaise, 2 teaspoon pickle relish, 2 teaspoon mustard, 2 celery stalks, ½ cup onion, Freshly ground black pepper to taste
  • And then you're ready to serve!

Nutrition

Calories: 218kcalCarbohydrates: 5gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 64mgSodium: 525mgPotassium: 381mgFiber: 1gSugar: 2gVitamin A: 131IUVitamin C: 3mgCalcium: 45mgIron: 3mg
Keyword salad, tuna
Tried this recipe?Let us know how it was!

Classic Egg Salad

by Leave a Comment

Classic, comforting, and always a crowd-pleaser, egg salad has been a staple at picnics, lunches, and light dinners for decades. While some may associate it with white-bread simplicity, egg salad is far from a one-note dish.

blue bowl full of Classic egg salad with raw eggs in the background
[feast_advanced_jump_to]

Classic Egg Salad

Ideal for the foodie looking for nostalgia and innovation, for the health-conscious seeking a nutritious and satisfying meal, and for the host or hostess who wants to please a crowd with minimal fuss. The paleo enthusiast will find this classic egg salad a delicious and versatile part of their culinary repertoire, offering a gentle compromise between tradition and dietary path.

It’s adaptable, a palette for personalization, and a nutritious addition to any meal. Served with a slice of Bread, its fine, but turn them into Egg Salad Sliders and you're talking something perfect for a picnic. Or, alternatively, stuff your classic egg salad into an avocado for an elevated meal.

Ingredients

Serves: 3 Prep Time: 15 minutes Cook Time: 7 minutes

  • 6 large eggs
  • 3 tablespoon mayonnaise
  • 2 celery stalks, chopped
  • ½ bunch chives, chopped
  • A squeeze of lemon juice
  • Sea salt and freshly ground black pepper to taste

How to Make Classic Egg Salad

For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.

Peel the eggs and place them in a bowl with the mayonnaise and mash together with a fork.

Season with salt and pepper and add the celery, chives and the lemon juice. Adjust the seasoning if necessary.

More Side Dish Recipes

If you love side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

sideview of a bowl of Classic egg salad in front of raw brown eggs

Classic Egg Salad

Classic egg salad is proof that some of the best dishes are born from a marriage of simplicity and diversity.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Course Main Course
Cuisine American
Servings 3 people
Calories 221 kcal

Ingredients
  

Instructions
 

  • For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
    6 large eggs
  • Peel the eggs and place them in a bowl with the mayonnaise and mash together with a fork.
    3 tablespoon mayonnaise
  • Season with salt and pepper and add the celery, chives and the lemon juice. Adjust the seasoning if necessary.
    2 celery stalks, ½ bunch chives, Sea salt and freshly ground black pepper to taste, A squeeze of lemon juice

Nutrition

Calories: 221kcalCarbohydrates: 1gProtein: 11gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 333mgSodium: 216mgPotassium: 132mgFiber: 0.05gSugar: 0.4gVitamin A: 504IUVitamin C: 0.2mgCalcium: 52mgIron: 2mg
Keyword egg, salad
Tried this recipe?Let us know how it was!

Chicken and Zucchini Hot Salad

by Leave a Comment

The chicken and zucchini hot salad recipe is more than just a satisfying dish; it's a testament to the evolving landscape of healthy eating. Through the fusion of nutritious ingredients and culinary sensibilities, you can create meals that are as good for your body as they are for your palate.

wooden bowl filled with Chicken and zucchini hot salad
[feast_advanced_jump_to]

Chicken and Zucchini Hot Salad

This dish embodies the very essence of what it means to eat well without compromising on taste or enjoyment. Whether you're looking to define a new standard of your home cooking or seeking healthier, heartier salads, this recipe is a savory step in the right direction.

This Chicken and Zucchini Hot Salad stands beautifully on its own, but it can be elevated to a wholesome meal with the right accompaniments. A Bacon and Green Onion Cauliflower Mash would seamlessly complement the salad’s textures and flavors while a Southwest Style Cauliflower Rice would bring a whole new level of enjoyment.

Ingredients

Serves: 4 Prep Time: 15 minutes Cook Time: 20 minutes

  • 2 ½ lbs chicken breasts, cut into cubes
  • 5 zucchinis, cut into cubes
  • 3 tablespoon cooking fat
  • 1 tablespoon oregano
  • 1 large onion, chopped
  • 7 tablespoon homemade mayonnaise
  • Juice of 2 lemons
  • 2 cloves garlic, very finely minced
  • 1 head romaine lettuce, washed and shredded

How to Make Chicken and Zucchini Hot Salad

Heat a large pan over a medium-high heat and cook the chicken cubes until well cooked. Set aside.

In the same pan, with the rest of the cooking fat, add the onion and cook until soft, about 5 minutes.

Add the zucchini cubes and oregano and season with salt and pepper. Cook until the zucchini cubes are soft.

In a bowl, mix the mayonnaise, lemon juice and garlic.

Add the hot and cooked chicken, onion and zucchini to the mayonnaise preparation and mix well.

Add the romaine lettuce, mix well and serve in bowls. This hot salad is delicious topped with fresh almonds.

More Unique Recipes

If you love fun and unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of a wood bowl filled with Chicken and zucchini hot salad

Chicken and Zucchini Hot Salad

Dive into the warmth of our Chicken and Zucchini Hot Salad recipe! A perfect blend of health and flavor for your next meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 784 kcal

Ingredients
  

  • 2 ½ lbs chicken breasts cut into cubes
  • 5 zucchinis cut into cubes
  • 3 tablespoon cooking fat
  • 1 tablespoon oregano
  • 1 large onion chopped
  • 7 tablespoon homemade mayonnaise
  • Juice of 2 lemons
  • 2 cloves garlic very finely minced
  • 1 head romaine lettuce washed and shredded

Instructions
 

  • Heat a large pan over a medium-high heat and cook the chicken cubes until well cooked. Set aside.
    2 ½ lbs chicken breasts
  • In the same pan, with the rest of the cooking fat, add the onion and cook until soft, about 5 minutes.
    3 tablespoon cooking fat, 1 large onion
  • Add the zucchini cubes and oregano and season with salt and pepper. Cook until the zucchini cubes are soft.
    5 zucchinis, 1 tablespoon oregano
  • In a bowl, mix the mayonnaise, lemon juice and garlic.
    7 tablespoon homemade mayonnaise, Juice of 2 lemons, 2 cloves garlic
  • Add the hot and cooked chicken, onion and zucchini to the mayonnaise preparation and mix well.
  • Add the romaine lettuce, mix well and serve in bowls. This hot salad is delicious topped with fresh almonds.
    1 head romaine lettuce

Nutrition

Calories: 784kcalCarbohydrates: 12gProtein: 92gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 19gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 251mgSodium: 387mgPotassium: 1449mgFiber: 4gSugar: 8gVitamin A: 1197IUVitamin C: 47mgCalcium: 115mgIron: 5mg
Keyword chicken, salad, zucchini
Tried this recipe?Let us know how it was!

Roasted Beet and Canned Sardine Salad

by Leave a Comment

Whether you're a health-savvy food lover, a sustainable eater, or simply someone who delights in a culinary adventure, the Roasted Beet and Canned Sardine Salad is a fusion of flavors and benefits.

white plate filled with Roasted beet and canned sardine salad
[feast_advanced_jump_to]

Roasted Beet and Canned Sardine Salad

The marriage of roasted beets and sardines is a testament to the harmonious interplay of contrasting tastes. The sweetness of the beets provides a counterpoint to the briny savoriness of the sardines, creating a mouthwatering dish that satisfies all the senses.

When serving the roasted beet and canned sardine salad, consider complementing the dish with sides that enhance its flavors. A selection of artisanal Keto Breads can absorb the vibrant dressing while offering a satisfying chew. For those seeking a lighter accompaniment, a Chilled Shrimp and Gazpatcho Soup provides a cool, refreshing contrast to the salad's hearty depth.

Ingredients

Serves: 4 Prep Time: 15 minutes Cook Time: 1 hour

  • ½ cup homemade mayonnaise
  • 1 tablespoon prepared horseradish
  • 2 tablespoon fresh dill, chopped
  • 1 lb beets, stems trimmed
  • 2 cans sardines, drained
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

How to Make Roasted Beet and Canned Sardine Salad

Preheat your oven to 400 F.

Clean the beets and place them individually in small closed-up foil packets.

Place them in a baking dish and roast for about 45 minutes to an hour, until a fork enters the flesh easily. Set aside to cool.

When cool enough to handle, cut the beets into ½-inch cubes and place in a bowl with about 2 tablespoons cooking fat. Toss well to coat the beets all over with the fat.

Combine the mayonnaise in a bowl together with the dill, horseradish and season to taste with salt and pepper.

Place a bed of roasted beets on each plate and add the mayonnaise on top. Place the sardines on top of the mayonnaise.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

white plate filled with Roasted beet and canned sardine salad

Roasted Beet and Canned Sardine Salad

Roasted beet and canned sardine salad is a keeper for your recipe book, a keeper for your well-being, and a keeper for the planet.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine Seafood
Servings 4 people
Calories 254 kcal

Ingredients
  

  • ½ cup homemade mayonnaise
  • 1 tablespoon prepared horseradish
  • 2 tablespoon fresh dill chopped
  • 1 lb beets stems trimmed
  • 2 cans sardines drained
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Preheat your oven to 400 F.
  • Clean the beets and place them individually in small closed-up foil packets.
    1 lb beets
  • Place them in a baking dish and roast for about 45 minutes to an hour, until a fork enters the flesh easily. Set aside to cool.
  • When cool enough to handle, cut the beets into ½-inch cubes and place in a bowl with about 2 tablespoons cooking fat. Toss well to coat the beets all over with the fat.
    Cooking fat
  • Combine the mayonnaise in a bowl together with the dill, horseradish and season to taste with salt and pepper.
    ½ cup homemade mayonnaise, 1 tablespoon prepared horseradish, 2 tablespoon fresh dill, Sea salt and freshly ground black pepper to taste
  • Place a bed of roasted beets on each plate and add the mayonnaise on top. Place the sardines on top of the mayonnaise.
    2 cans sardines

Nutrition

Calories: 254kcalCarbohydrates: 11gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 20mgSodium: 301mgPotassium: 409mgFiber: 3gSugar: 8gVitamin A: 78IUVitamin C: 7mgCalcium: 46mgIron: 1mg
Keyword roasted beet, salad, sardine, seafood
Tried this recipe?Let us know how it was!

Shrimp Salad with Avocado and Orange

by Leave a Comment

In the world of healthful eating, salads reign supreme. They're the canvas to a myriad of nutritious ingredients, offering a palette to those who value taste and wellness. Among the kaleidoscope of salads, one stands out for its unique fusion of flavors—a shrimp salad with avocado and orange.

white bowl filled with Shrimp salad with avocado and orange
[feast_advanced_jump_to]

Shrimp Salad with Avocado and Orange

A single serving of this shrimp salad clocks in with all the goodness you'll need—vitamin C, heart-healthy fats, and a power-packed punch of protein. With an impressively low calorie count and minimal carbohydrates, it's a delight for your taste buds and your waistline.

To elevate your culinary experience with the shrimp salad with avocado and orange, consider pairing with a warm, crusty slice of Keto Bread, offering a satisfying crunch against the salad's creamy and tender textures. Or, for a complete meal, consider a light soup, such as a Tomato and Cucumber Gazpacho to precede the salad—an ensemble that speaks of elegance and balance.

Ingredients

Serves: 6 Prep Time: 20 minutes Cook Time: 4 minutes

  • 2 oranges, peeled and segmented
  • 2 teaspoon hot sauce
  • ¼ cup + 1 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh mint, chopped
  • 24 large raw shrimp, peeled and deveined
  • 4 tablespoon lime juice
  • 1 cup cherry tomatoes, halved
  • ½ onion, thinly sliced
  • ¼ cup cilantro, chopped
  • A pinch of dried oregano
  • 2 avocados, cut into wedges
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

How to Make Shrimp Salad with Avocado and Orange

Combine together 1 tablespoon of the lime juice in a bowl with 1 tablespoon olive oil and 1 teaspoon hot sauce.

Add the mint and the shrimp and mix everything well.

In another bowl combine the remaining 3 tablespoons lime juice with the remaining ¼ cup olive oil and 1 teaspoon hot sauce.

Stir in the cherry tomatoes as well as the avocados, onion, cilantro, oregano and orange segments.

Heat your BBQ grill or a grill pan over high heat and cook the shrimp until just cooked through, about 2 minutes per side.

Serve the hot shrimp over the salad in bowls.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Shrimp salad with avocado and orange in a white bowl on a wood table

Shrimp Salad with Avocado and Orange

This shrimp salad is more than just a recipe; it's an invitation to explore different flavor dimensions and incorporate varied textures.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Course Main Dish
Cuisine Seafood
Servings 6 people
Calories 248 kcal

Equipment

  • 1 Barbeque Grill

Ingredients
  

  • 2 oranges peeled and segmented
  • 2 teaspoon hot sauce
  • ¼ cup + 1 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh mint chopped
  • 24 large raw shrimp peeled and deveined
  • 4 tablespoon lime juice
  • 1 cup cherry tomatoes halved
  • ½ onion thinly sliced
  • ¼ cup cilantro chopped
  • A pinch of dried oregano
  • 2 avocados cut into wedges
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Combine together 1 tablespoon of the lime juice in a bowl with 1 tablespoon olive oil and 1 teaspoon hot sauce.
    ¼ cup + 1 tablespoon extra-virgin olive oil, 4 tablespoon lime juice, 2 teaspoon hot sauce
  • Add the mint and the shrimp and mix everything well.
    2 tablespoon fresh mint, 24 large raw shrimp
  • In another bowl combine the remaining 3 tablespoons lime juice with the remaining ¼ cup olive oil and 1 teaspoon hot sauce.
    ¼ cup + 1 tablespoon extra-virgin olive oil, 4 tablespoon lime juice, 2 teaspoon hot sauce
  • Stir in the cherry tomatoes as well as the avocados, onion, cilantro, oregano and orange segments.
    1 cup cherry tomatoes, ½ onion, ¼ cup cilantro, A pinch of dried oregano, 2 avocados, 2 oranges
  • Heat your BBQ grill or a grill pan over high heat and cook the shrimp until just cooked through, about 2 minutes per side.
    Sea salt and freshly ground black pepper to taste, Cooking fat
  • Serve the hot shrimp over the salad in bowls.

Nutrition

Calories: 248kcalCarbohydrates: 14gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 50mgSodium: 271mgPotassium: 543mgFiber: 6gSugar: 6gVitamin A: 513IUVitamin C: 41mgCalcium: 58mgIron: 1mg
Keyword avocado, orange, salad, shrimp
Tried this recipe?Let us know how it was!

Apple and Fennel Salad

by Leave a Comment

Salads often serve as the epitome of health-conscious dining – but who said they had to be bland or boring? Enter the dynamic duo of apples and fennel, two ingredients renowned for their unique aromas, crisp textures, and myriad health benefits.

wood plate filled with sliced apples as a Apple and fennel salad
[feast_advanced_jump_to]

Apple and Fennel Salad

Whether you're a culinary enthusiast, a health aficionado, or simply looking to up your salad game, prepare to be inspired. The marriage of apple and fennel in a salad is a rich, textural experience. The sweet, tart crunch of apple meets the delicate, anise-like crispness of fennel in a harmonious blend that is further accentuated by vibrant vinaigrettes and complementary seasonings.

Combine the salad with Grilled Chicken with Lime Butter, Wild Salmon with Cajun Seasoning, or for a vegetarian option, Tomato and Mushroom Skewers with Herb Sauce.

Ingredients

Serves: 4 Prep Time: 10 minutes

  • 1 fennel bulb, thinly sliced
  • 1 granny smith apple, cored and thinly sliced
  • 2 tablespoon lemon juice
  • 3 tablespoon extra-virgin olive oil
  • Fennel top, chopped, for garnishing
  • ½ teaspoon homemade or Dijon mustard, optional
  • Sea salt and freshly ground black pepper to taste

How to Make Apple and Fennel Salad

Combine the mustard with the lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.

Combine the apple and fennel slices in a bowl and pour the vinaigrette over. Season again with freshly ground black pepper if a little bit more punch is desired.

Serve and garnish with the chopped fennel top.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

sliced Apple and fennel salad on a wooden plate

Apple and Fennel Salad

The apple and fennel salad stands as an emblem of seasonal eating, of fresh ingredients, and the celebration of simplicity.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 137 kcal

Ingredients
  

  • 1 fennel bulb thinly sliced
  • 1 granny smith apple cored and thinly sliced
  • 2 tablespoon lemon juice
  • 3 tablespoon extra-virgin olive oil
  • Fennel top chopped, for garnishing
  • ½ teaspoon homemade or Dijon mustard optional
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Combine the mustard with the lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.
    2 tablespoon lemon juice, ½ teaspoon homemade or Dijon mustard, 3 tablespoon extra-virgin olive oil
  • Combine the apple and fennel slices in a bowl and pour the vinaigrette over. Season again with freshly ground black pepper if a little bit more punch is desired.
    1 fennel bulb, 1 granny smith apple, Sea salt and freshly ground black pepper to taste
  • Serve and garnish with the chopped fennel top.
    Fennel top

Nutrition

Calories: 137kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 38mgPotassium: 300mgFiber: 3gSugar: 7gVitamin A: 104IUVitamin C: 12mgCalcium: 32mgIron: 1mg
Keyword apple, fennel, salad
Tried this recipe?Let us know how it was!

Cucumber and Fennel Salad

by Leave a Comment

Eating healthy isn't just about fueling your body; it's an active choice to savor every bite, appreciate the ingredients' qualities, and enjoy the process of creating a meal as much as the end result. In the realm of nutritious and delicious food, cucumber and fennel salad stands out as a clean, vibrant, and incredibly versatile dish.

white bowl containing a serving of Cucumber and fennel salad
[feast_advanced_jump_to]

Cucumber and Fennel Salad

Salads are an international affair, each culture bringing unique mixes of flavors and textures. The cucumber and fennel salad has Mediterranean and Middle Eastern roots, where fresh, raw ingredients are celebrated. This salad's refreshing taste and simplicity have led to its widespread popularity in modern, health-conscious diets.

Serve your cucumber and fennel salad chilled on its own as a palate cleanser between courses, or alongside Grilled Chicken Breasts with Zucchini or as a refreshing side with Spicy Chicken Bites.

Ingredients

Serves: 6-8 Prep Time: 10 minutes

  • 3 cucumbers, sliced thinly
  • 1 onion, sliced thinly
  • 1 fennel bulb, sliced thinly
  • 3 tablespoon lemon juice
  • 3 tablespoon extra-virgin olive oil
  • ¾ cup fresh dill, chopped
  • ¼ teaspoon lemon zest
  • Sea salt and freshly ground black pepper to taste

How to Make Cucumber and Fennel Salad

Combine the dill with the lemon zest and lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.

Combine the cucumbers, fennel and onion in a bowl and pour the vinaigrette over.

Adjust the seasoning and serve.

More Unique Recipes

If you love unique as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

white bowl filled with cucumber fennel salad

Cucumber and Fennel Salad

Making the perfect cucumber and fennel salad is an art. With every slice, dash, and mix, you create a canvas of nutrition and flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 7 minutes
Course Salad
Cuisine American
Servings 8 people
Calories 78 kcal

Ingredients
  

Instructions
 

  • Combine the dill with the lemon zest and lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.
    3 tablespoon lemon juice, 3 tablespoon extra-virgin olive oil, ¾ cup fresh dill, ¼ teaspoon lemon zest, Sea salt and freshly ground black pepper to taste
  • Combine the cucumbers, fennel and onion in a bowl and pour the vinaigrette over.
    3 cucumbers, 1 fennel bulb, 1 onion
  • Adjust the seasoning and serve.

Nutrition

Calories: 78kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 21mgPotassium: 333mgFiber: 2gSugar: 3gVitamin A: 461IUVitamin C: 14mgCalcium: 43mgIron: 1mg
Keyword cucumber, fennel, salad
Tried this recipe?Let us know how it was!

Tuna and Summer Vegetable Salad

by Leave a Comment

The season of sunshine, warm breezes, and endless blue skies brings with it the promise of outdoor adventures and lingering evenings on the patio. Among the plethora of palatable options, tuna and summer vegetable salad stands out as a nourishing and refreshing choice, perfect for those seeking a nutritious meal that aligns with their health goals.

Tuna and summer vegetable salad on a white plate sitting on a green table
[feast_advanced_jump_to]

Tuna and Summer Vegetable Salad

The nutritional content of your meal is as important as its flavor, especially when the goal is to eat healthily. Tuna, a staple of this salad, is packed with high-quality protein and significant amounts of omega-3 fatty acids.

The assortment of summer vegetables in this salad brings its own dietary powerhouses to the table. By combining tuna with summer vegetables, you're not only enjoying a delicious meal but also one that is low in calories, high in nutrients, and supports overall well-being.

Ingredients

Serves: 3 Prep Time: 15 minutes

  • 2 bell peppers, cut into thin strips
  • 1 small cucumber, thinly sliced
  • 1 small onion, thinly sliced
  • 2 large tomatoes, quartered
  • 2 cans tuna
  • 6 teaspoon extra-virgin olive oil
  • 2 teaspoon lemon juice
  • 1 clove garlic, minced
  • ⅛ teaspoon mustard powder
  • 12 black olives, pitted and chopped
  • Sea salt and freshly ground black pepper to taste

How to Make Tuna and Summer Vegetable Salad

Arrange the tomato quarters around a large plate and spread the bell pepper, cucumber and onion slices in the middle of the plate.

Drain the tuna, flake it and place the flaked tuna on top of the bell peppers and onion on the plate.

Make a vinaigrette by combining together the olive oil and lemon juice along with the minced garlic and mustard powder. Season to taste with freshly ground black pepper. No need for extra salt here, the tuna is likely already salted.

Pour the vinaigrette over the tuna on the plate and sprinkle the chopped black olives on top as well.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Tuna and summer vegetable salad on a white plate sitting on a green table

Tuna and Summer Vegetable Salad

The tuna and summer vegetable salad is not just a delightful meal but a celebration of fresh, healthy ingredients that embody summer.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Dish
Cuisine American
Servings 3 people
Calories 256 kcal

Ingredients
  

Instructions
 

  • Arrange the tomato quarters around a large plate and spread the bell pepper, cucumber and onion slices in the middle of the plate.
    2 bell peppers, 1 small onion, 2 large tomatoes, 1 small cucumber
  • Drain the tuna, flake it and place the flaked tuna on top of the bell peppers and onion on the plate.
    2 cans tuna
  • Make a vinaigrette by combining together the olive oil and lemon juice along with the minced garlic and mustard powder. Season to taste with freshly ground black pepper. No need for extra salt here, the tuna is likely already salted.
    6 teaspoon extra-virgin olive oil, 2 teaspoon lemon juice, 1 clove garlic, ⅛ teaspoon mustard powder, Sea salt and freshly ground black pepper to taste
  • Pour the vinaigrette over the tuna on the plate and sprinkle the chopped black olives on top as well.
    12 black olives

Nutrition

Calories: 256kcalCarbohydrates: 14gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 41mgSodium: 508mgPotassium: 737mgFiber: 4gSugar: 7gVitamin A: 1177IUVitamin C: 83mgCalcium: 70mgIron: 3mg
Keyword salad, summer vegetable, tuna
Tried this recipe?Let us know how it was!

Tuna Salad with Apple and Orange

by Leave a Comment

In the world of quick and healthy meals, tuna salad has maintained its status as a go-to option. Yet, for those who crave variety and something extra special, we bring you a surprising fusion that elevates the familiar: tuna salad with apple and orange.

bowl filled with Tuna Salad made with Apple and Orange
[feast_advanced_jump_to]

Tuna Salad with Apple and Orange

Welcome to the tantalizing union of apple and orange with the beloved tuna, a dish that not only tantalizes the tastebuds but also packs a powerful nutritional punch.

This is not just any tuna salad; it's a creation rich in Paleo goodness, designed to delight the senses and support a healthy lifestyle. Home cooks, health enthusiasts, and those who revel in the flavors and benefits of the Paleo diet will savor this unique recipe.

This easy and light dish is perfect when served in a halved avocado for an elegant presentation, over a bed of mixed greens for a light lunch, or scooped into lettuce cups for a Paleo-friendly snack. Pair it with a chilled glass of unsweetened iced green tea to complement the citrus flavors, and you have a well-rounded meal that is as pleasing to enjoy as it was to prepare.

Ingredients

Serves: 4 Prep Time: 15 minutes

  • 1 small Boston lettuce, chopped
  • 2 red apples, cored and sliced
  • 2 cans tuna
  • 1 orange, segmented and segments cut in half
  • ¼ cup homemade mayonnaise
  • ½ tablespoon lemon juice
  • ½ cup walnuts, chopped
  • Sea salt and freshly ground black pepper to taste

How to Make Tuna Salad with Apple and Orange

Prepare the dressing by mixing the lemon juice with the mayonnaise and seasoning to taste with sea salt and freshly ground black pepper to taste;

Combine the lettuce, apples, orange and tuna in a bowl and mix in the dressing.

Serve garnished with chopped walnuts.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of una Salad made with Apple and Orange

Tuna Salad with Apple and Orange

The combination of flavors in this tuna salad with apple and orange is a testament to the creativity and robustness of the Paleo diet.
No ratings yet
Print Recipe Pin Recipe
Prep Time 14 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 336 kcal

Ingredients
  

  • 1 small Boston lettuce chopped
  • 2 red apples cored and sliced
  • 2 cans tuna
  • 1 orange segmented and segments cut in half
  • ¼ cup homemade mayonnaise
  • ½ tablespoon lemon juice
  • ½ cup walnuts chopped
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Prepare the dressing by mixing the lemon juice with the mayonnaise and seasoning to taste with sea salt and freshly ground black pepper to taste;
    ¼ cup homemade mayonnaise, ½ tablespoon lemon juice, Sea salt and freshly ground black pepper to taste
  • Combine the lettuce, apples, orange and tuna in a bowl and mix in the dressing.
    1 small Boston lettuce, 2 red apples, 1 orange, 2 cans tuna
  • Serve garnished with chopped walnuts.
    ½ cup walnuts

Nutrition

Calories: 336kcalCarbohydrates: 20gProtein: 20gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 36mgSodium: 278mgPotassium: 472mgFiber: 4gSugar: 13gVitamin A: 1533IUVitamin C: 24mgCalcium: 64mgIron: 3mg
Keyword apple, orange, salad, tuna
Tried this recipe?Let us know how it was!

Balsamic Vinegar and Oregano Tomato Salad

by Leave a Comment

Refreshing, simple, and so fresh it practically sings summer. Balsamic vinegar and oregano tomato salad is more than just a dish; it's an experience. It combines the sweetness of the vine-ripened tomatoes with the rich tang of balsamic vinegar, all bound together with the earthy warmth of oregano

wood table with yellow bowl filled with a serving of Balsamic vinegar and oregano tomato salad
[feast_advanced_jump_to]

Balsamic Vinegar and Oregano Tomato Salad

Whether this Balsamic vinegar and oregano tomato salad leads you to savor every mouthful or to explore the broader rich tapestry of its ingredients, it's about indulging in what the earth offers at its best. It's about choosing health without compromising on flavor. And it's about making your relationship with food a melodious one.

Make this into a full-meal of filling tastiness by pairing it with some Grilled Chicken and Zucchini or Zucchini and Mushroom Pasta. You won't be sorry.

Ingredients

Serves: 4 Prep Time: 25 minutes

  • 2 ¼ lbs ripe tomatoes
  • 1 or 2 pinches of dried oregano
  • Balsamic vinegar
  • Extra-virgin olive oil
  • 1 clove garlic, minced
  • A few black olives, sliced
  • Sea salt and freshly ground black pepper

How to Make Balsamic Vinegar and Oregano Tomato Salad

Cut the tomatoes in chunks and place them in a colander to drain the extra liquid.

Sprinkle a pinch of sea salt on top of the tomatoes.

Toss the tomatoes well and sprinkle another pinch of sea salt. Toss again.

Let the salt draw the water out of the tomatoes for about 15 minutes in the colander and then discard the liquid that was drawn out.

Place the tomatoes in a bowl with the dried oregano.

Make a vinaigrette for the salad with 1 part balsamic vinegar to 3 parts olive oil whisked together with the minced garlic.

Pour enough vinaigrette to coat the tomatoes and sprinkle the sliced olives on top.

More Veggie Side Dish Recipes

If you love veggie side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of a serving of Balsamic vinegar and oregano tomato salad

Balsamic Vinegar and Oregano Tomato Salad

Balsamic vinegar and oregano tomato salad is the perfect ode to the warmest months, brimming with flavors that dance on your palate.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 48 kcal

Ingredients
  

Instructions
 

  • Cut the tomatoes in chunks and place them in a colander to drain the extra liquid.
    2 ¼ lbs ripe tomatoes
  • Sprinkle a pinch of sea salt on top of the tomatoes.
    Sea salt and freshly ground black pepper
  • Toss the tomatoes well and sprinkle another pinch of sea salt. Toss again.
  • Let the salt draw the water out of the tomatoes for about 15 minutes in the colander and then discard the liquid that was drawn out.
  • Place the tomatoes in a bowl with the dried oregano.
    1 or 2 pinches of dried oregano
  • Make a vinaigrette for the salad with 1 part balsamic vinegar to 3 parts olive oil whisked together with the minced garlic.
    Balsamic vinegar, 1 clove garlic, Extra-virgin olive oil
  • Pour enough vinaigrette to coat the tomatoes and sprinkle the sliced olives on top.
    A few black olives

Nutrition

Calories: 48kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 13mgPotassium: 611mgFiber: 3gSugar: 7gVitamin A: 2130IUVitamin C: 35mgCalcium: 31mgIron: 1mg
Keyword balsamic vinegar, oregano, salad, tomato
Tried this recipe?Let us know how it was!

Basil and Tomato Salad

by Leave a Comment

When it comes to culinary classics, few pairings are as timeless as a basil and tomato salad. Vibrant, refreshing, and packed with flavor, this savory marriage makes a delightful addition to any plate, especially when the warmer seasons beckon for something light and herbaceous.

Basil and tomato salad on a wood plate on a wood table
[feast_advanced_jump_to]

Basil and Tomato Salad

Whether you're a health-conscious epicurean or a devoted paleo enthusiast, the effortless fusion of these tomato and basil in a salad not only tantalizes the taste buds but also boasts a myriad of nutritional benefits. From Italy's Caprese salad to Thailand's spicy Yum Ta-ma-daa, these two ingredients transcend borders and cultural barriers, symbolizing summertime, health, and the simple pleasures of life.

This simple salad is perfect alongside Blackened Tilapia or Aromatic Spice Grilled Chicken.

Ingredients

Serves: 8 Prep Time: 10 minutes

  • 8 plum tomatoes, seeded, quartered and sliced thinly
  • 1 red onion, quartered and sliced thinly
  • 1 cup fresh basil, roughly chopped
  • ½ cup flat-leaf parsley, roughly chopped
  • ⅓ cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

How to Make Basil and Tomato Salad

Simply toss everything well together in a serving bowl and season to taste with sea salt and freshly ground black pepper. You might need more or less olive oil, judge it by taste.

And then serve!

More Veggie Side Dish Recipes

If you love veggie side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of Basil and tomato salad

Basil and Tomato Salad

Craving a fresh twist on your dinners? Basil and Tomato Salad is easy to make and a simple yet sublime combination.
No ratings yet
Print Recipe Pin Recipe
Prep Time 8 minutes
Course Salad
Cuisine Italian
Servings 8 people
Calories 98 kcal

Ingredients
  

  • 8 plum tomatoes seeded, quartered and sliced thinly
  • 1 red onion quartered and sliced thinly
  • 1 cup fresh basil roughly chopped
  • ½ cup flat-leaf parsley roughly chopped
  • ⅓ cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Simply toss everything well together in a serving bowl and season to taste with sea salt and freshly ground black pepper. You might need more or less olive oil, judge it by taste.
    8 plum tomatoes, 1 red onion, 1 cup fresh basil, ½ cup flat-leaf parsley, ⅓ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • And then serve!

Nutrition

Calories: 98kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 6mgPotassium: 197mgFiber: 1gSugar: 2gVitamin A: 991IUVitamin C: 15mgCalcium: 20mgIron: 1mg
Keyword basil, salad, tomato
Tried this recipe?Let us know how it was!

Beet and Egg Salad

by Leave a Comment

Long-lived culinary traditions often harbor delightful surprises, offering us dishes that are both rich in history and health. Beet and egg salad is one such revelation, boasting a combination of flavors and textures that appeal to the health-conscious and the gastronome alike.

closeup of bowl full of pink Beet and Egg Salad
[feast_advanced_jump_to]

Beet and Egg Salad

Salads have been a part of human cuisine for centuries, evolving with the advancements in agricultural practices and culinary techniques. Beet and egg salads, in particular, have a history rooted in both comfort and health. The humble beet was a staple in the diet of the Ancient Mediterranean, often revered for its medicinal properties. Meanwhile, the egg has been a symbol of life, renewal, and sustenance for cultures across the world. The merger of the two likely occurred in Eastern Europe, where both ingredients were abundant, and the practice of pickling was commonplace. Today, beet and egg salads continue to evoke a sense of nostalgia, celebrated for being both reminiscent of simpler times and for providing a nutritional boost.

This easy variation on traditional egg salad goes very well with Grilled Chicken and Zucchnini or Chipotle Scalloped Sweet Potatoes for a well-rounded meal.

Ingredients

Serves: 4 Prep Time: 30 minutes Cook Time: 22 minutes

  • 3 eggs
  • 3 beets
  • ¾ cup homemade mayonnaise
  • Sea salt and freshly ground black pepper to taste

How to Make Beet and Egg Salad

For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.

While the eggs are cooking, place the beets in a pot with cold water and bring to a boil.

Boil the beets for about 15 minutes, until they pierce easily with a fork.

Drain the water, run cold water over the beets, hold them over cold running water while you remove the skin.

Peel the eggs and place them in a bowl with the mayonnaise and mash together with a fork.

When the beets are cold enough to handle, grate them and add the grated beets to the eggs and mayonnaise mixture.

Season to taste with sea salt and black pepper.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of a bowl filled with Beet and Egg Salad

Beet and Egg Salad

In a single plateful, a beet and egg salad embodies a rich history, an exploration of health, and a celebration of global gastronomic diversity.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 359 kcal

Ingredients
  

  • 3 eggs
  • 3 beets
  • ¾ cup homemade mayonnaise
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
    3 eggs
  • While the eggs are cooking, place the beets in a pot with cold water and bring to a boil.
    3 beets
  • Boil the beets for about 15 minutes, until they pierce easily with a fork.
  • Drain the water, run cold water over the beets, hold them over cold running water while you remove the skin.
  • Peel the eggs and place them in a bowl with the mayonnaise and mash together with a fork.
    ¾ cup homemade mayonnaise
  • When the beets are cold enough to handle, grate them and add the grated beets to the eggs and mayonnaise mixture.
  • Season to taste with sea salt and black pepper.
    Sea salt and freshly ground black pepper to taste

Nutrition

Calories: 359kcalCarbohydrates: 6gProtein: 6gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 140mgSodium: 362mgPotassium: 254mgFiber: 2gSugar: 5gVitamin A: 226IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Keyword beet, egg, salad
Tried this recipe?Let us know how it was!

Duck and Pomegranate Salad

by Leave a Comment

For food enthusiasts and home cooks willing to venture beyond conventional taste territories, the Duck and Pomegranate Salad is a gateway to indulgence and nourishment in a single dish.

Duck and Pomegranate Salad on a blue plate
[feast_advanced_jump_to]

Duck and Pomegranate Salad

The harmony of flavors and textures in this salad is a story of contrasts. The tender, gamey taste of duck is balanced with the crispness of fresh greens, and the sweet-tart pomegranate seeds add texture as well as a delightful pop of flavor. This blend is not just a treat for the taste buds; it is a palatable canvas that encourages creativity and the play of color and scent.

This dish is perfect alongside a helping of Roasted Vegetable Medley or a warm bowl of Butternut Squash and Apple Soup.

Ingredients

Serves: 4 Prep Time: 45 minutes Cook Time: 2 hours

  • 1 whole duck
  • 1 teaspoon ground cinnamon
  • 1 sprig rosemary
  • Juice of 5 lemons
  • 1 small orange, cut in half
  • 2 large pomegranates, cut in half
  • 1 bunch fresh parsley, leaves picked
  • 1 bunch fresh mint, leaves picked
  • ¼ cup sliced almonds
  • ¼ cup chopped pistachios
  • 2 handfuls of your favorite lettuce
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

How to Make Duck and Pomegranate Salad

Preheat your oven to 350 F.

Wash the duck, remove the insides and pat dry.

In a small bowl, mix a teaspoon of sea salt, a teaspoon of freshly ground black pepper and the cinnamon together and rub the duck all over with the mixture.

Stuff the inside of the duck with the orange halves and rosemary sprig.

Place the duck in a roasting dish, breast side down, and roast in the preheated oven for 1 hour.

After an hour, turn the duck breast side up and roast for another 45 minutes.

After 45 minutes, roast the duck for another 15 minutes, but at 400 F, to create a nice and crispy skin.

While the duck cooks, cut the pomegranates in half and remove the seeds from the pomegranates in a bowl by tapping the exterior skin with a wooden spoon.

When the duck is cooked, remove it from the oven, scoop out the orange halves with a spoon and set the duck aside to cool.

In a food processor or blender, process the lemon juice with ⅓ of the pomegranate seeds and the juice from the orange halves you removed from the cooked duck.

Pour the resulting liquid in a bowl and whisk-in an equal amount of olive oil to create the vinaigrette. Season with salt and pepper to taste.

In a large bowl, mix the almonds, pistachios, pomegranate seeds, lettuce, most of the parsley and mint leaves and a part of the vinaigrette.

Pick the flesh and skin off the duck and place equal portions on serving plates.

Place a generous portion of salad on top of each plate over the duck meat and top off with extra vinaigrette, parsley and mint leaves.

More Duck Recipes

If you love duck as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

duck breast slices with pomegranate salad

Duck and Pomegranate Salad

Discover the elegance of Duck and Pomegranate Salad - a symphony of flavors that promises a culinary adventure in every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 4 people
Calories 1021 kcal

Equipment

Ingredients
  

  • 1 whole duck
  • 1 teaspoon ground cinnamon
  • 1 sprig rosemary
  • Juice of 5 lemons
  • 1 small orange cut in half
  • 2 large pomegranates cut in half
  • 1 bunch fresh parsley leaves picked
  • 1 bunch fresh mint leaves picked
  • ¼ cup sliced almonds
  • ¼ cup chopped pistachios
  • 2 handfuls of your favorite lettuce
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Preheat your oven to 350 F.
  • Wash the duck, remove the insides and pat dry.
    1 whole duck
  • In a small bowl, mix a teaspoon of sea salt, a teaspoon of freshly ground black pepper and the cinnamon together and rub the duck all over with the mixture.
    Sea salt and freshly ground black pepper to taste, 1 teaspoon ground cinnamon
  • Stuff the inside of the duck with the orange halves and rosemary sprig.
    1 sprig rosemary, 1 small orange
  • Place the duck in a roasting dish, breast side down, and roast in the preheated oven for 1 hour.
  • After an hour, turn the duck breast side up and roast for another 45 minutes.
  • After 45 minutes, roast the duck for another 15 minutes, but at 400 F, to create a nice and crispy skin.
  • While the duck cooks, cut the pomegranates in half and remove the seeds from the pomegranates in a bowl by tapping the exterior skin with a wooden spoon.
    2 large pomegranates
  • When the duck is cooked, remove it from the oven, scoop out the orange halves with a spoon and set the duck aside to cool.
  • In a food processor or blender, process the lemon juice with ⅓ of the pomegranate seeds and the juice from the orange halves you removed from the cooked duck.
    Juice of 5 lemons
  • Pour the resulting liquid in a bowl and whisk-in an equal amount of olive oil to create the vinaigrette. Season with salt and pepper to taste.
    Extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • In a large bowl, mix the almonds, pistachios, pomegranate seeds, lettuce, most of the parsley and mint leaves and a part of the vinaigrette.
    1 bunch fresh parsley, ¼ cup sliced almonds, ¼ cup chopped pistachios, 2 handfuls of your favorite lettuce, 1 bunch fresh mint
  • Pick the flesh and skin off the duck and place equal portions on serving plates.
  • Place a generous portion of salad on top of each plate over the duck meat and top off with extra vinaigrette, parsley and mint leaves.

Nutrition

Calories: 1021kcalCarbohydrates: 42gProtein: 30gFat: 84gSaturated Fat: 26gPolyunsaturated Fat: 12gMonounsaturated Fat: 40gCholesterol: 145mgSodium: 152mgPotassium: 1296mgFiber: 11gSugar: 29gVitamin A: 1801IUVitamin C: 45mgCalcium: 127mgIron: 7mg
Keyword duck, pomegranate, salad
Tried this recipe?Let us know how it was!

Kale and Seaweed Hot Salad

by Leave a Comment

For health-conscious individuals, food enthusiasts, vegetarians, and the paleo community, the merger of culinary delight and superfood goodness has spawned a spectacular dish – the kale and seaweed hot salad. Packed with nutrients, vibrant flavors, and a tantalizing texture, this recipe has become a staple in the quest for a nourishing meal. If you're looking to invigorate your taste buds while fueling your body with the raw power of superfoods, look no further.

Kale and Seaweed Hot Salad piled onto a plate on a table
[feast_advanced_jump_to]

Kale and Seaweed Hot Salad

Before we get cooking, it's essential to understand why kale and seaweed are regarded as nutritional powerhouses. Kale, a cruciferous vegetable, is loaded with vitamins A, C, and K, as well as minerals like potassium, copper, and manganese. Its high fiber content makes it a friend to your digestive system, and its low calorie but high nutrient profile makes it invaluable to those managing their weight.

Likewise, seaweed is rich in iodine, a nutrient not commonly found in land vegetables and crucial for thyroid health. It's also a potent source of iron and calcium. The array of minerals, vitamins, and antioxidants found in seaweed make it a vital component in promoting cardiovascular health and reducing inflammation.

To round out your dining experience, consider pairing this paleo hot salad with a Grilled Salmon with Tartar Sauce, or Grilled Pineapple Chicken.

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 13 minutes

  • ½ cup dried seaweeds, your favorite kind
  • 1 tablespoon fresh ginger, minced
  • 1 bunch kale, rinsed and chopped into 1 x 2 inch pieces
  • 1 tablespoon garlic, minced
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon sesame seeds

How to Make Kale and Seaweed Hot Salad

Place the seaweed in a bowl of cold water to soak for about 7 minutes, then drain and rinse again.

Heat a skillet equipped with a lid over a medium heat and cook the garlic in some cooking fat until fragrant, about 1 minute.

Add the ginger and seaweed and cook for another minute. Set the mixture aside.

Now place the kale in the hot skillet with more cooking fat and pour in the apple cider vinegar.

Stir everything well. Season to taste with black pepper, cover and cook for 5 to 10 minutes on a low heat, until the kale is soft and wilted.

Uncover and cook for another minute, until most of the liquid has evaporated.

Add back the seaweed to the skillet, combine well, sprinkle with the sesame seeds and serve.

More Creative Side Dish Recipes

If you love creative side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

closeup of a plate piled high with Kale and Seaweed Hot Salad

Kale and Seaweed Hot Salad

The kale and seaweed hot salad isn't just a dish; it's an experience. It advocates for the simplicity of natural, nutrient-rich ingredients.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Course Salad
Cuisine Japanese
Servings 4 people
Calories 23 kcal

Ingredients
  

Instructions
 

  • Place the seaweed in a bowl of cold water to soak for about 7 minutes, then drain and rinse again.
    ½ cup dried seaweeds
  • Heat a skillet equipped with a lid over a medium heat and cook the garlic in some cooking fat until fragrant, about 1 minute.
    1 tablespoon garlic
  • Add the ginger and seaweed and cook for another minute. Set the mixture aside.
    1 tablespoon fresh ginger
  • Now place the kale in the hot skillet with more cooking fat and pour in the apple cider vinegar.
    1 bunch kale, 3 tablespoon apple cider vinegar
  • Stir everything well. Season to taste with black pepper, cover and cook for 5 to 10 minutes on a low heat, until the kale is soft and wilted.
  • Uncover and cook for another minute, until most of the liquid has evaporated.
  • Add back the seaweed to the skillet, combine well, sprinkle with the sesame seeds and serve.
    1 tablespoon sesame seeds

Nutrition

Calories: 23kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 10mgPotassium: 83mgFiber: 1gSugar: 0.2gVitamin A: 1425IUVitamin C: 14mgCalcium: 61mgIron: 1mg
Keyword kale, salad, seaweed
Tried this recipe?Let us know how it was!

17 Fruit Salad Ideas for This Summer (Paleo Approved)

by Leave a Comment

17 fruit salad ideas for this summer main

Summer is the perfect season to enjoy refreshing and delicious fruit salads that satisfy your sweet tooth and provide essential nutrients to keep you healthy and energized.

Whether following a paleo diet or simply looking for new and exciting ways to enjoy your favorite fruits, we've got you covered with these 17 fruit salad ideas.

From classic combinations to creative twists, these recipes are sure to become your go-to summer treat. So grab your favorite fruits, mix and match, and get ready to indulge in some flavorful paleo-approved fruit salads.

Citrus Pomegranate Fruit Salad

Citrus Pomegranate Fruit Salad Featured

This Citrus Pomegranate Fruit Salad recipe is a refreshing and healthy addition to any summer meal or snack. The salad features a mix of sweet citrus fruits like oranges and grapefruit paired with juicy pomegranate seeds for a burst of flavor and texture.

A simple dressing made with honey, lime juice, and mint adds a touch of sweetness and tanginess to the salad. This paleo-approved dish is delicious and packed with vitamins, antioxidants, and fiber, making it a nutritious and satisfying treat.

Fruit Salad With Lemon Dressing

Fruit Salad With Lemon Dressing Featured

This recipe for Fruit Salad with Lemon Dressing is a simple and refreshing way to enjoy a variety of seasonal fruits. The salad features a colorful mix of fruits like oranges, apples, kiwis, and bananas, all tossed in a tangy and sweet dressing made with fresh lemon juice, avocado oil, and poppy seeds.

This paleo-friendly dish is not only delicious but also packed with vitamins, fiber, and antioxidants, making it a healthy and satisfying treat. This fruit salad is perfect for summer picnics, potlucks, or a refreshing snack on a hot day.

Fruit Salad With Mint and Lime

Fruit Salad With Mint and Lime Featured

Fruit Salad with Mint and Lime is a zesty way to enjoy a variety of fruits. The salad features a mix of grapes, plums, and peaches and a simple dressing made with lime juice, honey, and zest.

This paleo-friendly recipe tastes great and provides a wealth of health benefits because of its high vitamin, fiber, and antioxidant content. Excellent as a fantastic snack on a hot day or for use at a summer barbecue.

Fresh Fruit And Kale Salad

Fresh Fruit And Kale Salad Featured

This dish for Fresh Fruit and Kale Salad is a delightful and nutrient-dense way to enjoy a variety of fruits and vegetables. The salad has kale, almonds, strawberries, blackberries, and mango. Apple cider vinegar and honey make a sweet-tart dressing.

This paleo salad is perfect for a wholesome lunch or a light and flavorful side dish.

Apple and Grape Salad

Apple And Grape Salad Featured

This Apple Grape Salad recipe is a tasty and simple side dish or snack. The salad combines delicious grapes, crisp apples with pine nuts, and a creamy topping prepared with orange juice, cinnamon, and lemon juice.

This recipe, which is suitable for those following the paleo diet, is not only tasty but also very healthy, making it a great option for those in need of a satisfying and healthful snack.

Grapefruit, Melon, and Orange Salad

Grapefruit Melon And Orange Salad Featured

This Grapefruit Melon Orange Salad dish is a light and colorful way to enjoy a variety of fruits. The salad combines nutritious ingredients like juicy grapefruit and melon, delicious oranges, and a simple dressing of mint and lime juice.

This meal that adheres to the paleo diet is delectable and loaded with wholesome ingredients like vitamins, fiber, and antioxidants. It is perfect for a light breakfast in the summer or a refreshing snack on a warm day.

Grapefruit And Watermelon Salad

Grapefruit And Watermelon Salad Featured

An excellent and light way to enjoy a variety of delicious fruits is with this recipe for Grapefruit and Watermelon Salad. The salad's ingredients include grapefruit, watermelon, crisp walnuts, and a simple dressing of honey, lemon juice, and coconut milk.

This paleo-friendly dish not only tastes fantastic, but it also has numerous positive health effects thanks to its high vitamin, fiber, and antioxidant content.

Slow-Cooked Fruit Compote

Slow-Cooked Fruit Compote in a white bowl.

Enjoy a variety of fruits in a warm and soothing compote by following this recipe for Slow-Cooked Fruit Compote. Seasonal fruits like peaches, pears, and apricots are slow-cooked in the compote with warm spices like cinnamon and lemon for a comforting taste.

Besides being tasty, this meal is also very nutritious thanks to the abundance of vitamins, fiber, and antioxidants it boasts.

Watermelon, Strawberry, and Tomato Salad

Watermelon Strawberry And Tomato Salad Featured

This Watermelon Strawberry Tomato Salad is the most creative and refreshing method you'll ever discover to enjoy a combination of sweet and salty flavors. You won't find it anywhere else.

A dressing made of balsamic vinegar, olive oil, and avocado oil is part of the fantastic combination and is an excellent addition to the recipe’s watermelon, strawberries, and cherry tomatoes. This sauce has a creamy texture and a tangy flavor.

Fruity Sweet Potato Salad

Fruity sweet potato salad Featured

This recipe blends sweet and savory ingredients and is both nutritious and aesthetically beautiful. It is called Fruity Sweet Potato Salad and is a top summer salad choice for a paleo diet.

This salad has roasted sweet potatoes, apples, grapes, and cranberries, all of which receive a coating in a savory sauce made of lemon juice, mayonnaise, and paprika.

Crunchy Papaya Salad With Shrimp

Crunchy Papaya Salad With Shrimp Featured

The wonderful Crunchy Papaya Salad with Shrimp is a typical meal of tropical cuisine. A spicy dressing consisting of lemon juice, sriracha sauce, and garlic blend with juicy shrimp, crunchy papaya, crisp onions and bell peppers, and other fresh vegetables.

As an extra benefit, the paleo diet is followed by this tasty and nutritious dish, which is loaded with protein, minerals, and fiber.

Salmon and Beet Salad With Spicy Dressing

Salmon and Beet Salad Featured

This Salmon Beet Salad with Spicy Dressing is both creative and delectable in its preparation. The delectable fish, roasted beets, grapefruit, and crunchy pistachios have an orange juice, white wine vinegar, and chili powder mixture coating.

Delicious and nutritious, this paleo recipe is loaded with protein, fiber, minerals, and heart-healthy fats.

Shrimp, Bacon, and Avocado Salad

Shrimp Bacon and Avocado Salad Featured

A salad made with shrimp, bacon, and avocado is a delightful and delicious way to obtain the recommended amount of protein and healthy fats daily.

The salad's shrimp, bacon, avocado, and tomatoes are tossed together with an energizing dressing made of lemon juice, red wine vinegar, and olive oil.

Mint and Watermelon Salad

Mint and Watermelon Salad Featured

This Mint and Watermelon Salad recipe is a refreshing and light way to enjoy a mix of sweet and savory flavors. The salad features juicy watermelon, lime zest, lime juice, and fresh mint, all tossed together with olive or avocado oil.

This meal is overwhelmingly tasty and nutritious because of its quantity of vitamins, fiber, and antioxidants.

Mango And Avocado Salad

Mango And Avocado Salad Featured

This Mango and Avocado Salad is the ideal dish to prepare to fully experience the unusual flavors that the tropics offer since it has a blend of sweet and salty flavors.

This salad comes with a topping that includes juicy mango, creamy avocado, crunchy cucumbers, and fresh cilantro. It includes a final piece with a zippy dressing made of fish sauce, lime juice, and white wine vinegar.

Chicken Salad With Almond Dressing

Chicken Salad With Almond Dressing Featured

Chicken salad with almond dressing is a delicious and nutritious way to get your daily dose of veggies and fruits. The creamy dressing becomes the perfect addition with almond butter, orange juice, and honey, and it coats the salad's soft chicken, blueberries, sweet grapes, and crunchy almonds.

Protein, excellent fats, vitamins, fiber, and other nutrients make this paleo-friendly meal more than just delicious. Ideal for a quick bite during the day or a quick supper on a weekday.

Peach And Bacon Salad

Peach And Bacon Salad FeaturedPeach And Bacon Salad Featured

If you're looking for a refreshing and novel way to enjoy a blend of sweet and savory tastes, try this Peach and Bacon Salad recipe. Tossed with a zesty dressing of lemon zest, olive oil, and honey, the salad has luscious peaches, crispy bacon, cucumber, and fresh greens.

In addition to being delicious, this paleo-friendly dish is also quite healthy because of its abundance of fiber, good fats, and vitamins. This is great as a light summer supper on its own or as a complement to a heartier main dish.

Final Thoughts

In conclusion, these 17 fruit salad ideas offer a wide range of flavorful and nutritious options for anyone looking to incorporate more fruits and vegetables into their diet.

Whether you prefer sweet and juicy fruits like watermelon, mango, and peaches, or tangy and refreshing options like citrus and grapefruit, there is a salad recipe to suit your tastes.

These recipes also include other healthy ingredients like greens, nuts, and protein sources like chicken and shrimp, making them well-rounded and filling meals.

Plus, they are all paleo-approved, which is free of processed ingredients and additives, and made with whole, natural foods.

Eating a diet rich in fruits and vegetables has been shown to have numerous health benefits, including reduced risk of chronic diseases like heart disease, diabetes, and certain cancers, as well as improved digestion, immunity, and overall well-being.

Overall, these fruit salad ideas are a great addition to any healthy and balanced diet, offering a tasty and convenient way to enjoy the many benefits of fruits and vegetables.

Bacon, Grape and Broccoli Salad Recipe

by Leave a Comment

This simple salad is probably my favorite. There is something special about the mix of broccoli with grapes and bacon with the addition of a mayonnaise and lemon juice dressing. It's very hearty, nutritious, and a really quick meal of snack fix.

Bacon grape & broccoli salad

The texture of this salad is amazing: crispy bacon, crunchy almonds, and juicy grapes. This recipe usually calls for raisins, but I find the grapes to give a much nicer texture to the salad.

You can of course play around and use more or less of any of the ingredients depending on your preferences. Celery also goes well in this salad. You can also add fresh chopped dill to the dressing for an even fancier taste.

Bacon, grape & broccoli salad recipe

Serves: 6

Ingredients

  • 2 or 3 heads of broccoli, depending on their size;
  • 1 ½ cups red or green grapes, halved;
  • 10 slices bacon;
  • ½ chopped onion;
  • ½ cup slivered or chopped almonds;
  • 1 ¼ cups paleo mayonnaise;
  • ¼ cup lemon juice.
Bacon grape & broccoli salad Recipe Preparation

Preparation

  1. Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
  2. While the bacon cooks, cut the broccoli into small florets. You can use the stalks as well, making sure to cut them into pieces about the same size as the florets.
  3. Mix the florets with the almonds, chopped onion, and halved grapes.
  4. Once the bacon is cooked and crispy, crumble it and add it to the salad.
  5. In a separate bowl, mix the mayonnaise with the lemon juice.
  6. Mix the dressing with the salad, mix well, serve and enjoy!

📖 Recipe

Bacon grape & broccoli salad Recipe

Bacon, grape & broccoli salad recipe

A very simple and hearty salad made with bacon, broccoli and grapes with a paleo mayonnaise based dressing. An easy fix for when time isn't an option.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 640 kcal

Ingredients
  

  • 2 or 3 heads of broccoli depending on their size
  • 1 ½ cups red or green grapes halved
  • 10 slices bacon
  • ½ chopped onion
  • ½ cup slivered or chopped almonds
  • 1 ¼ cups paleo mayonnaise
  • ¼ cup lemon juice.

Instructions
 

  • Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
    10 slices bacon
  • While the bacon cooks, cut the broccoli into small florets. You can use the stalks as well, making sure to cut them into pieces about the same size as the florets.
    2 or 3 heads of broccoli
  • Mix the florets with the almonds, chopped onion, and halved grapes.
    1 ½ cups red or green grapes, ½ chopped onion, ½ cup slivered or chopped almonds
  • Once the bacon is cooked and crispy, crumble it and add it to the salad.
  • In a separate bowl, mix the mayonnaise with the lemon juice.
    1 ¼ cups paleo mayonnaise, ¼ cup lemon juice.
  • Mix the dressing with the salad, mix well, serve and enjoy!

Nutrition

Calories: 640kcalCarbohydrates: 25gProtein: 14gFat: 56gSaturated Fat: 11gPolyunsaturated Fat: 25gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 44mgSodium: 607mgPotassium: 906mgFiber: 7gSugar: 11gVitamin A: 1332IUVitamin C: 187mgCalcium: 139mgIron: 2mg
Keyword bacon, broccoli, grape, salad
Tried this recipe?Let us know how it was!

Spicy Scallop Salad Recipe

by Leave a Comment

As summer quickly approaches, I get the urge to spend more and more time in the great outdoors. Unfortunately, this results in me spending less time in the kitchen; however, there are plenty of recipes available that can be thrown together in no time and still be thoroughly enjoyable.

Spicy scallop salad

I tried out this Spicy Scallop Salad the other night, and it was amazing. It can be difficult to try and make a meal out of any salad, but I try to overcome this by adding fish or meat into the mix.

The salad becomes much more hearty and filling, and it is also the best way to add some distinct and powerful flavors, especially with this recipe, because they are cooked in a coating of bold cayenne and black pepper.

When it comes to cooking with any seafood, fresh is always the best option. You can determine quite easily with scallops when they are best to buy, as they should take on a white and soft pink color.

If they seem to appear slightly yellow, you know they are no longer so fresh, and you want to avoid cooking with them. 

If you're not sure, head over to a good fish market and ask your fishmonger about the provenance and freshness of the scallops. A good fish market is always a better place to buy fish and seafood than the grocery store anyway.

Below is the recipe I used, but know that there are a lot of options and alternatives when it comes to most of the ingredients. For instance, if you are not a fan of scallops, shrimp would be a great substitute. In addition, the vinaigrette is very versatile, making it a great topper for many salads.

Here scallops are a great option as they are quick and easy to prepare. They aren't a very popular source of protein, but it's a shame because they are nutritious and blend very well with many flavors.

They are a good source of vitamin B12, magnesium, zinc, selenium, and phosphorus, many of which are lacking in many people's diets, even some people on a healthy paleo diet.

Spicy scallop salad recipe

Serves: 4

Ingredients

  • 2 teaspoon cayenne pepper;
  • 2 teaspoon freshly ground black pepper;
  • 1 teaspoon sea salt;
  • 1 lb small sea or bay scallops;
  • 3 tablespoon lemon juice (about 1.5 lemons);
  • 1 tablespoon paleo mayonnaise, optional;
  • Pinch of cayenne pepper;
  • 1 teaspoon Dijon or homemade mustard;
  • 1 clove garlic, minced;
  • ½ cup olive oil;
  • 2 big handfuls of mixed greens;
  • 1 red bell pepper, seeded and cut into strips;
  • 1 avocado, cubed;
  • Sea salt and freshly ground black pepper to taste;
  • 3 tbsp cooking fat;
Spicy scallop salad Recipe Preparation

Preparation

  1. Combine mixed greens, peppers, and avocado in a large bowl and set aside.
  2. In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne, and salt and pepper to taste. Once combined, slowly mix in the olive oil.
  3. In a bowl large enough to hold the scallops, mix the cayenne, salt, and pepper.
  4. Rinse the scallops and lightly pat dry.
  5. Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
  6. Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops; however, do not allow the cooking fat to burn.
  7. Place the scallops in the pan and cook for about two minutes per side until they are opaque white and just cooked through.
  8. Add the scallops to the bowl of mixed greens and veggies, and add the dressing over the top. Serve while the scallops are still warm.

There you have it! This a quick and easy salad that will help limit your time in the kitchen and keep you under the sun longer.

📖 Recipe

Spicy scallop salad Recipe

Spicy scallop salad recipe

A quick and bold, yet fresh tasting scallop salad ideal for the summer time when time is better spent outdoors than in the kitchen.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 532 kcal

Ingredients
  

Instructions
 

  • Combine mixed greens, peppers, and avocado in a large bowl and set aside.
    2 teaspoon cayenne pepper, 2 big handfuls of mixed greens, 1 avocado
  • In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne, and salt and pepper to taste. Once combined, slowly mix in the olive oil.
    1 teaspoon sea salt, 3 tablespoon lemon juice, 1 tablespoon paleo mayonnaise, 1 teaspoon Dijon or homemade mustard, ½ cup olive oil
  • In a bowl large enough to hold the scallops, mix the cayenne, salt, and pepper.
    1 lb small sea or bay scallops, Pinch of cayenne pepper, Sea salt and freshly ground black pepper to taste
  • Rinse the scallops and lightly pat dry.
  • Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
  • Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops however, do not allow the cooking fat to burn.
    3 tablespoon cooking fat
  • Place the scallops in the pan and cook for about two minutes per side until they are opaque white and just cooked through.
  • Add the scallops to the bowl of mixed greens and veggies, and add the dressing over the top. Serve while the scallops are still warm.
    2 teaspoon freshly ground black pepper, 1 clove garlic, 2 big handfuls of mixed greens, 1 red bell pepper

Nutrition

Calories: 532kcalCarbohydrates: 12gProtein: 15gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 29mgSodium: 1060mgPotassium: 586mgFiber: 5gSugar: 2gVitamin A: 1438IUVitamin C: 48mgCalcium: 22mgIron: 1mg
Keyword salad, scallop, spicy
Tried this recipe?Let us know how it was!

Special Sweet Potato Salad Recipe

by Leave a Comment

It is officially barbecue season and I love nothing more than both hosting and attending them. So, when I recently received an invite to one, it was a give-in that I would be going.

The host had asked that each attendee bring a dish along, but when I asked what, the response was the dreaded "anything." Potato Salad is certainly not a safe choice, as it is generally one of the most popular dishes at such an event. However, I consider my Sweet Potato Salad unlike any other.

Sweet potato salad

This dish combines all flavors, from the sour of the lemon juice and the sweetness of the apples to the saltiness of the bacon. As much as this can be a fairly flexible recipe, there are two things I would take note of.

Green apples like Granny Smith apples trump any other of its kind in such a dish. The main reason is because of how crisp they are. The texture of the potatoes and eggs is quite soft, and I find it important to have something firmer to create a balance in terms of texture.

The sourness of this type of apple also adds to a great bite. The second thing is to not get a cut of bacon that is too lean. The fat from the bacon makes it that much more flavorful, and this flavor is not something that can be easily substituted.

Other than being absolutely delicious, this salad is also very easy to prepare and packed with very nutritious ingredients like eggs and bacon. Don't forget to choose good quality and natural bacon without any added sugar or preservatives. Good butcher shops usually carry or make their own natural bacon.

Sweet potato salad recipe

Serves: 4 to 6

Ingredients for the salad

  • 3 medium-sized sweet potatoes, cubed;
  • 3 hard-boiled eggs, chopped;
  • 1 green apple, chopped with the skin still on;
  • 5 strips of bacon, roughly chopped;

Ingredients for the dressing

  • 4 tablespoon olive oil;
  • 1 tablespoon chives, chopped;
  • 4 tablespoon paleo mayonnaise;
  • 2 tablespoon fresh lemon juice;
  • 1 tablespoon Dijon or homemade mustard;
  • Sea salt and freshly ground black pepper to taste;
Sweet potato salad Recipe PreparationSweet potato salad Recipe Preparation

Preparation

  1. In a large saucepan over medium heat, add the sweet potato cubes, fill with water and bring to a boil.  Cook until tender.
  2. Meanwhile, in a small skillet over medium heat, fry the bacon until crispy.
  3. To hard-boil the eggs, place them in a saucepan covered with cold water. Bring to a boil over high heat and then reduce the heat and let simmer for 10 minutes. After 10 minutes, drain the hot water and run some cold water over the eggs to rapidly stop them from cooking. After the eggs are cold enough to handle, you can peel them and chop them.
  4. In a small bowl, combine all the dressing ingredients. Mix thoroughly.
  5. In a large bowl, combine the cooked potatoes, eggs, apple, and bacon. Top with the dressing.

This salad provides for a great side to complete any dish. Enjoy!

📖 Recipe

Sweet potato salad Recipe

Sweet potato salad recipe

A simple paleo sweet potato salad recipe that's easy to prepare and includes flavors as varied as eggs, bacon and apples.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 571 kcal

Ingredients
  

  • 3 medium-sized sweet potatoes cubed
  • 3 hard-boiled eggs chopped
  • 1 green apple chopped with the skin still on
  • 5 strips of bacon roughly chopped

Ingredients for the dressing

  • 4 tablespoon olive oil
  • 1 tablespoon chives chopped
  • 4 tablespoon paleo mayonnaise
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon Dijon or homemade mustard
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • In a large saucepan over medium heat, add the sweet potato cubes, fill with water and bring to a boil. Cook until tender.
    3 medium-sized sweet potatoes
  • Meanwhile, in a small skillet over medium heat, fry the bacon until crispy.
  • To hard-boil the eggs, place them in a saucepan covered with cold water. Bring to a boil over high heat and then reduce the heat and let simmer for 10 minutes. After 10 minutes, drain the hot water and run some cold water over the eggs to rapidly stop them from cooking. After the eggs are cold enough to handle, you can peel them and chop them.
    3 hard-boiled eggs
  • In a small bowl, combine all the dressing ingredients. Mix thoroughly.
    4 tablespoon olive oil, 1 tablespoon chives, 4 tablespoon paleo mayonnaise, 2 tablespoon fresh lemon juice, 1 tablespoon Dijon or homemade mustard, Sea salt and freshly ground black pepper to taste
  • In a large bowl, combine the cooked potatoes, eggs, apple, and bacon. Top with the dressing.
    1 green apple, 5 strips of bacon

Nutrition

Calories: 571kcalCarbohydrates: 43gProtein: 11gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 164mgSodium: 430mgPotassium: 734mgFiber: 6gSugar: 13gVitamin A: 24319IUVitamin C: 9mgCalcium: 76mgIron: 2mg
Keyword salad, sweet potato
Tried this recipe?Let us know how it was!

Beet And Walnut Salad Recipe

by Leave a Comment

Beets are a root vegetable that I used to rarely cook with solely because I did not know how to prepare them in interesting ways. I find this to be true for many people. Very few recipes call for them, and rarely are they the main ingredient.

All this said, they are quite easy vegetables to cook with, and they can be a great contributor to a healthy diet. They are good raw, roasted, boiled, or even lacto-fermented. They are also very tasty, so simple salt and black pepper seasoning are often all that's needed.

Beet and walnut salad

Strangely, the exact composition of the sugars in raw or cooked red beets isn't available on the USDA Food database, the main database for the composition of common foods.

This means that while we know that they are mainly composed of simple sugars and fiber instead of starch, we don't know for sure the fructose and glucose fractions. We can assume that they contain their fair amount of fructose and are, therefore, similar to many fruits on that matter.

This means that, even though they are a tasty source of non-toxic carbohydrates, they should still be eaten in conservative amounts most of the time. Other than that, they are a great source of folate and manganese, and they contain many antioxidant and anti-inflammatory compounds.

Beeturia

Just as an interesting tidbit, beets have been found to cause beeturia in about 14% of the population. It is noticeable by the pink or red pigmentation found in the urine after consuming them. The non-harmful condition seems more prevalent in iron-deficient or anemic people.

Here is a recipe for a very simple yet tasty salad. Apart from cooking the beets, which take about an hour to cook in the oven, the salad is ready in no time.

It's also an easy way to introduce beets into your diet if they are not already part of it, and hopefully, it will encourage you to make use of them creatively in future recipes.

Walnut addition

Walnuts are delicious and nutritiousness, but, As I discussed in my article about nuts and seeds, walnuts are not a great choice when it comes to the composition of the fat in them.

In this recipe, they are used sparingly enough, so they are not a problem at all. In fact, walnuts are used here, like most nuts should be used for good health, sparingly to add taste and texture, not by the handful.

Beet and walnut salad recipe

Serves: 4

Ingredients

  • 4 medium-sized red beets, stems, and ends were removed;
  • ⅓ cup walnuts, chopped;
  • 2 tablespoon balsamic vinegar;
  • 2 tablespoon extra virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;
Beet and walnut salad Recipe Preparation

Preparation

  1. Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on a baking sheet. Allow roasting in the oven for approximately one hour.
  2. Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin off the beets. Plastic gloves might be useful here in order not to stain your hands.
  3. Chop the beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving.

📖 Recipe

Beet and walnut salad Recipe

Beet and walnut salad recipe

A simple and quick beet and walnut salad that's paired with an olive oil and balsamic vinegar vinaigrette. A tasty side dish to any main course.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 168 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on a baking sheet. Allow roasting in the oven for approximately one hour.
  • Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin off the beets. Plastic gloves might be useful here in order not to stain your hands.
    4 medium-sized red beets
  • Chop the beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving.
    ⅓ cup walnuts, 2 tablespoon balsamic vinegar, 2 tablespoon extra virgin olive oil, Sea salt and freshly ground black pepper to taste

Nutrition

Calories: 168kcalCarbohydrates: 11gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 66mgPotassium: 319mgFiber: 3gSugar: 7gVitamin A: 29IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Keyword beet, salad, walnut
Tried this recipe?Let us know how it was!

Raspberry And Spinach Salad Recipe

by Leave a Comment

The salads are great. They are tasty and crunchy, and they can often be put together in a matter of minutes. They are often light in nature, making them a good choice alongside heavier main courses.

Raspberry and spinach salad

All kinds of combinations can be great for a salad, and the only limit is your imagination. It gets especially interesting when sweet and salty flavors are combined or when food with multiple textures is used.

In this case, the onion and walnuts add a great crunchy texture, while the raspberries and kiwis add a great sweet taste. The raw onion also adds a nice bite to the whole salad.

The simple homemade vinaigrette used here also adds to the raspberry touch with some crushed raspberries and a base of raspberry vinegar.

This fruity salad is also perfect for the raspberry season. If you enjoy raspberry picking, I am sure you are familiar with the excitement of picking your own fresh fruit, but then also the stress probably following shortly thereafter when you have to figure out what to do with your abundance of fruit before it quickly goes bad! This salad is a great choice for using some of the delicious fresh raspberries.

This salad is not only absolutely delicious, but it's also very nutritious, thanks to the spinach, which is one of the most nutritious green leafy vegetables that are widely available.

I would recommend you buy organic spinach whenever possible or, even better, get some fresh spinach from a local farmer when available. Unfortunately, even if spinach is a highly nutritious vegetable, full of iron, magnesium, folate, vitamin C, and manganese, it's also one of the most spayed ones.

Raspberry and spinach salad recipe

Serves: 4

Ingredients

  • 3 tablespoon olive oil;
  • 2 tablespoon raspberry vinegar;
  • ¼ cup fresh raspberries, crushed to a puree;
  • 8 cups baby spinach;
  • 2 cups fresh raspberries;
  • 4 tablespoon walnuts, crushed;
  • ½ red onion, finely chopped;
  • 3 kiwis, peeled and sliced;
  • Sea salt and freshly ground black pepper to taste;
Raspberry and spinach salad Recipe Preparation

Preparation

  1. In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar, and crushed raspberries. Combine well. Season to taste with salt and pepper.
  2. In a large salad bowl, combine the remaining ingredients: spinach, raspberry, walnuts, kiwis, and onion.
  3. Drizzle with the dressing, toss well, and serve.

Enjoy this salad alongside any meat or fish dish. It has certainly been a favorite at many barbecues as well for me!

📖 Recipe

Raspberry and spinach salad Recipe

Raspberry and spinach salad recipe

A very simple Paleo salad of raspberry, spinach, walnuts, kiwis and onions as well as a simple raspberry vinaigrette.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 254 kcal

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon raspberry vinegar
  • ¼ cup fresh raspberries crushed to a puree
  • 8 cups baby spinach
  • 2 cups fresh raspberries
  • 4 tablespoon walnuts crushed
  • ½ red onion finely chopped
  • 3 kiwis peeled and sliced
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar, and crushed raspberries. Combine well. Season to taste with salt and pepper.
    3 tablespoon olive oil, 2 tablespoon raspberry vinegar, 4 tablespoon walnuts, Sea salt and freshly ground black pepper to taste, 2 cups fresh raspberries
  • In a large salad bowl, combine the remaining ingredients: spinach, raspberry, walnuts, kiwis, and onion.
    ¼ cup fresh raspberries, 8 cups baby spinach, 4 tablespoon walnuts, 3 kiwis, ½ red onion
  • Drizzle with the dressing, toss well, and serve.

Nutrition

Calories: 254kcalCarbohydrates: 22gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 53mgPotassium: 642mgFiber: 9gSugar: 10gVitamin A: 5710IUVitamin C: 87mgCalcium: 114mgIron: 3mg
Keyword raspberry, salad, spinach
Tried this recipe?Let us know how it was!

Mushroom Salad Recipe

by Leave a Comment

Do you ever have that one dish that you can't get enough of? I'm sure you have. You know, it's the one that you make way too often, and you're borderline getting sick of it, but you still just can't stop!

That's what this salad is for me. It's not just any salad, though; it's more like a hearty meal in itself. Big juicy marinaded and sauteed mushrooms on top of a bed of fresh greens.

Mushroom salad

I have to admit; the actual greens are not the attraction of this dish; it's all in the mushrooms. That being said, the greens certainly complete the dish and add some great color to it.

You can use any type of mushroom for this salad. I've used them all and my favorite have to be Portabello, followed by wild mushrooms. Because I like this salad so much, I've become really obsessed with how I want my mushrooms to be, even down to their size.

The Portabellos work best because they are huge and meaty! It's like a big sponge to soak up every last drop of marinade, making them so flavorful. I don't usually chop the mushrooms. I simply slice them so that they are about ¾” thick.

Roasted hazelnuts are added to the salad and bring a nice crunchy taste to an otherwise rather mushy salad. The hearty taste of hazelnuts also goes perfectly with that of the mushrooms.

The vinegar used for the vinaigrette in this recipe is rice vinegar, but feel free to use another vinegar, like lemon juice or apple cider vinegar if you don't have any rice vinegar handy. Shallots are also used here instead of the habitual onions, but feel free to use onions instead.

The shallots do bring a unique flavor that's somewhat different than onions though so it's a great idea to try to get them for this salad. They are often confused with green onions, but the real shallots are used extensively in French cuisine and are quite similar but smaller than regular onions.

As mushrooms are often forgotten in paleo recipes, this is the occasion to enjoy them in all of their glory. In terms of nutritional value, if we take the portabello mushrooms, they are a good source of copper, selenium, riboflavin, and niacin.

Mushroom salad recipe

Serves: 4

Ingredients

  • ½ cup hazelnuts;
  • 2 tablespoon shallots, finely chopped;
  • 3 tablespoon rice vinegar;
  • 9 tablespoon extra-virgin olive oil;
  • 2 pounds mushrooms (I used Portabello), sliced thickly;
  • 2 tablespoon butter or clarified butter;
  • 6 oz fresh greens (arugula or baby spinach are two great options);
  • 1 teaspoon fresh thyme;
  • ¼ cup shallots, finely chopped;
  • Sea salt and freshly ground black pepper to taste;
Mushroom salad Recipe Preparation

Preparation

  1. Preheat your oven to 375F. This step is only necessary if your hazelnuts still have the skin membrane on them. Spread the hazelnuts out on a baking sheet and roast them in the oven for about 8 minutes. You will know they are ready, as the skin will have already started to rise off the nut. Allow them to cool completely, and then roll them through your hands so that the skin falls apart. Set aside.
  2. As the hazelnuts are roasting, you'll have time to prepare the marinade/vinaigrette. In a small bowl, combine the 2 tablespoon of shallots, vinegar, and a dash of sea salt. Whisk the mixture together and set aside for 5 minutes. This will allow the shallots to absorb the vinegar. Once the 5 minutes has elapsed, you can go ahead and whisk in 7 tablespoon of the olive oil. Set aside for later use.
  3. In a large skillet over medium-high heat, melt the butter or clarified butter and add the remaining 2 tablespoon olive oil. Throw in the mushrooms and sprinkle with the thyme and some salt and pepper to taste. The cooking time will vary depending on what type of mushrooms you decided to go with. For the Portabellos, they need anywhere from 8 to 10 minutes, just until they have begun to turn golden and have shrunk in size quite a bit. At this point, you can add the remaining ¼ cup shallots in with the mushrooms and continue cooking for another few minutes, until the shallots are soft.
  4. Fill a large plate or bowl with fresh greens. Transfer the mushrooms from the skillet on top of the greens. Pour over the vinaigrette and top with the hazelnuts (you may prefer to crush the hazelnuts). Eat and enjoy every last bite!

📖 Recipe

Mushroom salad Recipe

Mushroom salad recipe

A hearty and delicious mushroom salad that's also really filling. Here portabello mushrooms are featured along with roasted hazelnuts and a simple vinaigrette.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 523 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 375F. This step is only necessary if your hazelnuts still have the skin membrane on them. Spread the hazelnuts out on a baking sheet and roast them in the oven for about 8 minutes. You will know they are ready, as the skin will have already started to rise off the nut. Allow them to cool completely, and then roll them through your hands so that the skin falls apart. Set aside.
    ½ cup hazelnuts
  • As the hazelnuts are roasting, you’ll have time to prepare the marinade/vinaigrette. In a small bowl, combine the 2 tablespoon of shallots, vinegar, and a dash of sea salt. Whisk the mixture together and set aside for 5 minutes. This will allow the shallots to absorb the vinegar. Once the 5 minutes has elapsed, you can go ahead and whisk in 7 tablespoon of the olive oil. Set aside for later use.
    2 tablespoon shallots, 3 tablespoon rice vinegar, Sea salt and freshly ground black pepper to taste, 9 tablespoon extra-virgin olive oil
  • In a large skillet over medium-high heat, melt the butter or clarified butter and add the remaining 2 tablespoon olive oil. Throw in the mushrooms and sprinkle with the thyme and some salt and pepper to taste. The cooking time will vary depending on what type of mushrooms you decided to go with. For the Portabellos, they need anywhere from 8 to 10 minutes, just until they have begun to turn golden and have shrunk in size quite a bit. At this point, you can add the remaining ¼ cup shallots in with the mushrooms and continue cooking for another few minutes, until the shallots are soft.
    2 pounds mushrooms, 2 tablespoon butter or clarified butter, 1 teaspoon fresh thyme, ¼ cup shallots
  • Fill a large plate or bowl with fresh greens. Transfer the mushrooms from the skillet on top of the greens. Pour over the vinaigrette and top with the hazelnuts (you may prefer to crush the hazelnuts). Eat and enjoy every last bite!
    6 oz fresh greens

Nutrition

Calories: 523kcalCarbohydrates: 20gProtein: 11gFat: 48gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 0.2gCholesterol: 15mgSodium: 98mgPotassium: 1195mgFiber: 10gSugar: 5gVitamin A: 496IUVitamin C: 9mgCalcium: 142mgIron: 29mg
Keyword mushroom
Tried this recipe?Let us know how it was!

Chicken Salad With Grapes, Apples And Cranberries Recipe

by Leave a Comment

How about the best chicken salad you'll ever eat? You're totally going to have to take a step on the wild side by trying this one out, as it is certainly a far cry from a traditional homemade chicken salad.

It's an excellent combination of chicken, fruits, and vegetables (if you can even comprehend such a combination), and I think you could totally still add more to it if you wanted.

The chicken, mayonnaise, and avocado add a savory side to the salad, while the cranberries, apple, and grapes add a contrasting sweet side. On top of that, the addition of walnuts and celery brings a great crunchy texture to it.

Chicken salad with grapes apples and cranberries

Chicken is not the best choice of meat to be consumed on a regular basis, and red meat from ruminants such as beef or bison are far better choices. By no means is it bad, but it lacks the nutrients and healthy saturated fat that is usually found in red meat.

That being said, it is the perfect choice when it comes to a recipe like this one, as there are not very many meat choices you can "dress up" this way. Chicken is fairly bland tasting on its own, making it much easier to pair up with other stronger flavors, especially sweet ones.

You can always build on this recipe, or if you prefer, you could eliminate some ingredients and use some of the following instead: ham, cooked turkey, cucumbers, bell peppers, bacon, and hard boiled eggs. The list could really go on and on. But give this combo a shot before you get too carried away.

For the dried cranberries, just make sure that they don't contain any other ingredients than the cranberries themselves.

Some brands add some kind of vegetable seed oil or extra sugar to the mix. Dried fruits on their own are perfectly healthy as long as they are consumed in moderation, like with regular fruits. The only problem that can happen is due to the fact that they are often very easy to overeat as the lack of water, which is usually found in regular fruits, can delay the sensation of satiety.

This salad can be enjoyed on its own as a meal, but it can also be paired with a multitude of main courses. It's also a great choice of easy, packable meal to bring to work or school for lunch.

Kids will absolutely love it. I often prepare that one when I have some leftover cooked chicken looking for a purpose. It can then be thrown together in a matter of minutes.

Chicken salad with grapes, apples and cranberries recipe

Serves: 4

Ingredients

  • 1 lb chicken breast;
  • ½ cup dried cranberries;
  • 1 cup celery, chopped;
  • ¾ cup green grapes, halved;
  • ½ cup walnuts, chopped;
  • 1 avocado, peeled, pitted, and diced;
  • 1 apple, peeled cored, and chopped;
  • 1 cup Paleo mayonnaise;
  • 1 teaspoon lemon juice;
  • Sea salt and freshly ground black pepper to taste;
Chicken salad with grapes apples and cranberries Recipe Preparation

Preparation

  1. It's completely up to you how you wish to prepare the chicken. Oftentimes, this salad is the best recipe to make with leftover cooked chicken, but you can also prepare the chicken from scratch and pan-fry it, boil it, or roast it. I chose to boil it, as I was pressed for time; however, I find that roasting the chicken generates a much more flavorful end result. Either way, once it is cooked, chop it finely or even shred it if you prefer.
  2. In a large bowl, combine the chicken, cranberries, celery, grapes, walnuts, avocado, and apple. Give everything a good toss.
  3. In a separate small bowl, combine the mayonnaise with the lemon juice. Season to taste with salt and pepper.
  4. Pour the dressing into the large bowl with the chicken, fruits, and vegetables and combine everything well so that all the ingredients are coated in the dressing. And there you have it, an easy yet extremely tasty chicken salad! Enjoy it right away, or store it in the refrigerator.

📖 Recipe

Chicken salad with grapes apples and cranberries Recipe

Chicken salad with grapes, apples and cranberries recipe

A tasty, sweet and savory chicken salad recipe that will be ready in minutes. A perfect salad to prepare with leftover cooked chicken.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 780 kcal

Ingredients
  

Instructions
 

  • It’s completely up to you how you wish to prepare the chicken. Oftentimes, this salad is the best recipe to make with leftover cooked chicken, but you can also prepare the chicken from scratch and pan-fry it, boil it, or roast it. I chose to boil it, as I was pressed for time however, I find that roasting the chicken generates a much more flavorful end result. Either way, once it is cooked, chop it finely or even shred it if you prefer.
    1 lb chicken breast
  • In a large bowl, combine the chicken, cranberries, celery, grapes, walnuts, avocado, and apple. Give everything a good toss.
    ½ cup dried cranberries, 1 cup celery, ¾ cup green grapes, ½ cup walnuts, 1 avocado, 1 apple
  • In a separate small bowl, combine the mayonnaise with the lemon juice. Season to taste with salt and pepper.
    1 cup Paleo mayonnaise, 1 teaspoon lemon juice, Sea salt and freshly ground black pepper to taste
  • Pour the dressing into the large bowl with the chicken, fruits, and vegetables and combine everything well so that all the ingredients are coated in the dressing. And there you have it, an easy yet extremely tasty chicken salad! Enjoy it right away, or store it in the refrigerator.

Nutrition

Calories: 780kcalCarbohydrates: 31gProtein: 28gFat: 62gSaturated Fat: 9gPolyunsaturated Fat: 33gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 96mgSodium: 513mgPotassium: 916mgFiber: 7gSugar: 22gVitamin A: 303IUVitamin C: 11mgCalcium: 48mgIron: 2mg
Keyword apple, chicken, cranberry, grape
Tried this recipe?Let us know how it was!

Shrimp And Mango Salad Recipe

by Leave a Comment

I frequently get comments from non-seafood lovers looking for ways to introduce seafood into their diets without making them hate it even more.

It's something that can be very difficult to overcome, but I highly recommend trying to make it work, as seafood is almost essential for a truly optimal diet, given the nutrient density found in most seafood choices.

Shrimp and mango salad

For most, it's either because of the taste or the texture. I certainly had problems eating seafood in the past, but I've learned to love most of it by now.

You can often prepare certain seafood varieties in ways that help eliminate the dreaded taste. The following salad is a good example of this, where the many different flavors complement the shrimp.

Granted, though, shrimp is already loved by most people and is pretty mild tasting compared to other seafood choices like oysters or mussels, so it might already be something you love on its own.

This salad is actually very similar to the one I already have in the cookbook. It has been so popular that I decided to look for some ways to shake the recipe up a little bit.

This way, it's a nice variation for those who already love it, and it's a good way to get the attention of some newcomers. In this recipe, the mango really gives a great punch of fruity flavor, and the avocado brings a great rich texture, making it a little more filling.

You'll see that a very quick homemade vinaigrette is created here in a matter of seconds with lime juice and olive oil.

It's a good idea to get used to creating your own vinaigrettes because most commercial varieties contain some unwanted vegetable seed oil or added sugar and also because, when you get the hang of it, it only takes up a few more minutes and the result is a great tasting vinaigrette that you can be really proud of and that will be nutritious. The one I created for this recipe is a great source of good fat and vitamin C.

Sometimes I like getting shrimp that has already been cooked, with the veins and tails removed. It is not always the best option, as they are not fresh and don't taste their best this way, but it makes it a lot easier to whip up a dish like this one with very little effort or time.

This salad is perfect as a first course to a main dish of fish or meat. It can also be enjoyed as a meal in itself, where it's especially great to bring to work or school for lunch.

Shrimp and mango salad recipe

Serves: 4

Ingredients

  • 3 tablespoon fresh lime juice;
  • 2 tablespoon olive oil;
  • 2 large mangos, peeled, pitted, and diced;
  • 2 avocados, peeled, pitted, and diced;
  • ⅔ cup green onion, finely chopped;
  • ⅔ cup cilantro, finely chopped;
  • 1lb peeled cooked shrimp;
  • Sea salt and freshly ground black pepper to taste;
Shrimp and mango salad Recipe Preparation

Preparation

  1. In a small bowl, prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
  2. In a large bowl, mix the mangoes with the avocado, green onion, cilantro, and shrimp. Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving it right away, allow it to chill until then.

📖 Recipe

Shrimp and mango salad Recipe

Shrimp and mango salad recipe

This shrimp and mango salad is as simple to prepare as it gets and contains only the best fresh tasting ingredients like avocado, mango, lime juice and cilantro
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 3 tablespoon fresh lime juice
  • 2 tablespoon olive oil
  • 2 large mangos peeled, pitted, and diced
  • 2 avocados peeled, pitted, and diced
  • ⅔ cup green onion finely chopped
  • ⅔ cup cilantro finely chopped
  • 1 lb peeled cooked shrimp
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • In a small bowl, prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
    3 tablespoon fresh lime juice, Sea salt and freshly ground black pepper to taste, 2 tablespoon olive oil
  • In a large bowl, mix the mangoes with the avocado, green onion, cilantro, and shrimp. Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving it right away, allow it to chill until then.
    2 avocados, ⅔ cup green onion, ⅔ cup cilantro, 1 lb peeled cooked shrimp, 2 large mangos

Nutrition

Calories: 390kcalCarbohydrates: 26gProtein: 26gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 183mgSodium: 147mgPotassium: 1034mgFiber: 9gSugar: 15gVitamin A: 1618IUVitamin C: 55mgCalcium: 111mgIron: 2mg
Keyword mango, salad, shrimp
Tried this recipe?Let us know how it was!

Salmon Arugula Salad Recipe

by Leave a Comment

It's very unlike me not to follow a recipe to a "T" when my objective is to be able to share it here with you. I always want to be 100% sure ingredients make sense and portions are exact, otherwise, something supposed to be delicious could easily end up being a big flop.

Salmon arugula salad

That being said, today is a special day, as I have decided to share with you a salad I just threw together for lunch, but it was so amazing I could not help but to try and re-count it here for you.

Luckily, since it's a very simple salad, it's hard to go wrong. The only part that could be tricky is the dressing.

In the summer months, I get inspired to use lettuce and veggies from my home garden. Since my lettuce has been growing out of control, I find myself eating a whole bunch of salads in order to keep up with the supply.

Aside from the lettuce, I am also growing Arugula. I don't have nearly as many plants, so I have been waiting patiently for the day to dig into it and make something really special. 

Luckily for me, today happens to be that day, so I opted for something tasty and filling, something that would leave me satisfied. Salmon and Arugula seemed like a great combination. While salmon has a really light taste, arugula is really peppery and brings some great punch to the salad.

A few weeks ago, I purchased a very large wild salmon fillet. Normally I would always buy my fish fresh and eat it right away, but it's also nice to have something in the freezer that you can grab when you either don't have the time to go out shopping or just simply don't feel like it.

One advantage of freezing fish is that it thaws relatively quickly compared to meat. If you happen to have a day like I have had today and decide at lunchtime that you want salmon for dinner, chances are it will be thawed by the time you're ready to cook it in the evening.

You can use pretty much any variety of fish for this salad, as a salad like this is easy to prepare when you have some leftover cooked fish from last night's dinner.

Aside from the arugula and fish, I threw in some artichoke hearts and cherry tomatoes, and it was a done deal. Just make sure the artichoke hearts you buy aren't soaking in a liquid made with any bad ingredients.

At first, I didn't have a vinaigrette or dressing that would pair up with it. I decided to make my life really easy and use a dressing from the sweet potato salad recipe. Some Paleo mayonnaise, lemon, mustard...a great match for the salmon and arugula.

When prepared with fresh and local ingredients, it's also very nutritious and healthy. Wild salmon is a great source of omega-3 fat, protein, selenium, and many of the B vitamins. As for arugula, it's a great source of vitamin K, vitamin C, magnesium, calcium, and folate.

This recipe can stand as a light meal on its own, or it can be served alongside a variety of different main dishes.

Salmon arugula salad recipe

Serves: 4

Ingredients for the salad

  • 1 large wild salmon fillet;
  • 2 tablespoon coconut oil;
  • A few sprigs of fresh thyme;
  • 2 cloves garlic, minced;
  • A few handfuls of fresh arugula;
  • 2 to 3 artichoke hearts, chopped;
  • ¾ cup cherry tomatoes, halved;
  • Sea salt and freshly ground black pepper to taste;

Dressing

  • 4 tablespoon extra-virgin olive oil;
  • 4 tablespoon paleo mayonnaise;
  • 2 tablespoon lemon juice;
  • 1 tablespoon Dijon or homemade mustard;
  • Sea salt and freshly ground black pepper to taste;
Salmon arugula salad Recipe Preparation

Preparation

  1. Fire up the grill and keep it at medium-low heat. While the grill heats up, season both sides of the salmon fillet with salt and pepper to taste. Place on a sheet of foil (enough to wrap around the whole piece of fish) and drizzle with coconut oil. Sprinkle the top of the fillet with minced garlic and place a few sprigs of thyme on top. Seal the salmon in the foil and place it on the barbecue. Cook for 15 to 20 minutes, until soft pink and flaky.
  2. Meanwhile, in a large salad bowl, combine the arugula, cherry tomatoes, and artichoke hearts. During this time, you can also combine the ingredients for the dressing and set them aside for later use.
  3. Once the salmon has cooked, remove it from the grill and allow it to cool for a few minutes. Using a fork, pull apart the salmon into smaller pieces. Toss in with the rest of the salad. Drizzle with the dressing and serve while the salmon is still a little warm.

📖 Recipe

Salmon arugula salad Recipe

Salmon arugula salad recipe

A fresh salad to prepare with local ingredients in the summer months. Wild salmon cooked on the grill with thyme and garlic on a bed of arugula.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 356 kcal

Ingredients
  

  • 1 large wild salmon fillet
  • 2 tablespoon coconut oil
  • A few sprigs of fresh thyme
  • 2 cloves garlic minced
  • A few handfuls of fresh arugula
  • 2 to 3 artichoke hearts chopped
  • ¾ cup cherry tomatoes halved
  • Sea salt and freshly ground black pepper to taste

Dressing

  • 4 tablespoon extra-virgin olive oil
  • 4 tablespoon paleo mayonnaise
  • 2 tablespoon lemon juice
  • 1 tablespoon Dijon or homemade mustard
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Fire up the grill and keep it at medium-low heat. While the grill heats up, season both sides of the salmon fillet with salt and pepper to taste. Place on a sheet of foil (enough to wrap around the whole piece of fish) and drizzle with coconut oil. Sprinkle the top of the fillet with minced garlic and place a few sprigs of thyme on top. Seal the salmon in the foil and place it on the barbecue. Cook for 15 to 20 minutes, until soft pink and flaky.
    1 large wild salmon fillet, 2 tablespoon coconut oil, A few sprigs of fresh thyme, Sea salt and freshly ground black pepper to taste, 2 cloves garlic
  • Meanwhile, in a large salad bowl, combine the arugula, cherry tomatoes, and artichoke hearts. During this time, you can also combine the ingredients for the dressing and set them aside for later use.
    A few handfuls of fresh arugula, 2 to 3 artichoke hearts, ¾ cup cherry tomatoes, 4 tablespoon extra-virgin olive oil, 4 tablespoon paleo mayonnaise, 2 tablespoon lemon juice, 1 tablespoon Dijon or homemade mustard, Sea salt and freshly ground black pepper to taste
  • Once the salmon has cooked, remove it from the grill and allow it to cool for a few minutes. Using a fork, pull apart the salmon into smaller pieces. Toss in with the rest of the salad. Drizzle with the dressing and serve while the salmon is still a little warm.

Nutrition

Calories: 356kcalCarbohydrates: 3gProtein: 9gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 29mgSodium: 132mgPotassium: 280mgFiber: 0.2gSugar: 2gVitamin A: 163IUVitamin C: 9mgCalcium: 10mgIron: 1mg
Keyword arugula, salad, salmon
Tried this recipe?Let us know how it was!

Raw Kale Salad Recipe

by Leave a Comment

Other than with kale chips, it's very rare that I eat raw kale on its own and I think this is also probably true for most people. Those who do eat raw kale tend to love its rough and distinct taste, but for others, this is what keeps them completely away from the strong tasting vegetable.

It's interesting because cooked kale tends to be completely different in taste than when it's in its raw form. When cooked, it's a lot like spinach in that it wilts and compliments strong flavors well. I can assure you that you're going to get a whole different taste profile from this salad recipe.

Raw Kale Salad

I got intrigued to make a salad just from the simple fact that pomegranates happen to be fresh and plentiful, and I enjoy them most when tossed in a salad. They're sweet in taste, and I love the texture they give no matter how you eat them, with the flavors bursting in your mouth when you eat them.

Their sweetness, combined with that of the blueberries, really helps counter the bitter bite of the kale. It's the more neutral and nutty taste of the almonds and pumpkin seeds that make all these flavors blend even better together.

You can be quite adventurous with your choice of vinaigrette; however, I would recommend staying away from using any bitter ingredients.

For example, combining raw kale with a lemon-based dressing would probably make the whole thing difficult to eat. I took a balsamic vinegar-based vinaigrette from the Paleo Recipe Book, and it matched up perfectly.

Perhaps the best part about this salad is that you can dress it and stick it on the table when dinner is being served and not have to worry about the kale leaves getting soggy from the vinaigrette.

Because they're so hardy in nature, it takes them a long time to absorb the dressing. This means that any leftovers will keep well.

Kale is a powerhouse of nutrients. It's high in vitamin C, vitamin B6, calcium, potassium, copper, and vitamin K, among others. It's good to remember, though that while highly nutritious, raw kale can be hard to digest, and some or most of the nutrients can be hard to absorb.

What's more, kale is also high in oxalates and is a goitrogenic vegetable. For all of these reasons, people with digestive issues or IBS type symptoms might be better off staying away from raw kale.

Raw Kale Salad Recipe

Serves: 4

Ingredients

  • 3 bunches of fresh kale;
  • 1 cup fresh blueberries;
  • 2 medium carrots, grated;
  • ½ cup pomegranate seed;
  • ⅓ cup sliced almonds;
  • ⅓ cup raw pumpkin seeds;
  • 1 tablespoon fresh mint, chopped;

Balsamic Vinaigrette Ingredients

  • ¾ cup balsamic vinegar;
  • 1 clove garlic, crushed;
  • 1 teaspoon dried oregano;
  • 2 teaspoon Dijon or homemade mustard;
  • ¾ cup extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;
Raw Kale Salad Recipe Preparation

Preparation

  1. Rinse the kale and spin it or pat it with paper towels until dry. Place in a large serving bowl and top with the remaining ingredients.
  2. In a small bowl, whisk together all the ingredients for the vinaigrette. Whisk immediately before serving to ensure that the olive oil and vinegar haven't separated.
  3. Pour the vinaigrette evenly on the salad. Toss well and serve.

📖 Recipe

Raw Kale Salad Recipe

Raw Kale Salad Recipe

A simple, delicious and highly nutritious Paleo kale salad with added blueberries, pomegranate seeds, almonds and fresh mint.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 549 kcal

Ingredients
  

  • 3 bunches of fresh kale
  • 1 cup fresh blueberries
  • 2 medium carrots grated
  • ½ cup pomegranate seed
  • ⅓ cup sliced almonds
  • ⅓ cup raw pumpkin seeds
  • 1 tablespoon fresh mint chopped

Balsamic Vinaigrette Ingredients

Instructions
 

  • Rinse the kale and spin it or pat it with paper towels until dry. Place in a large serving bowl and top with the remaining ingredients.
    3 bunches of fresh kale, 1 cup fresh blueberries, 2 medium carrots, ½ cup pomegranate seed, ⅓ cup sliced almonds, ⅓ cup raw pumpkin seeds, 1 tablespoon fresh mint
  • In a small bowl, whisk together all the ingredients for the vinaigrette. Whisk immediately before serving to ensure that the olive oil and vinegar haven’t separated.
    ¾ cup balsamic vinegar, 1 clove garlic, 1 teaspoon dried oregano, 2 teaspoon Dijon or homemade mustard, ¾ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • Pour the vinaigrette evenly on the salad. Toss well and serve.

Nutrition

Calories: 549kcalCarbohydrates: 26gProtein: 6gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gTrans Fat: 0.01gSodium: 70mgPotassium: 490mgFiber: 6gSugar: 16gVitamin A: 9449IUVitamin C: 48mgCalcium: 170mgIron: 3mg
Keyword kale, raw, salad
Tried this recipe?Let us know how it was!

Fresh Vegetable Salad With Black Olives Recipe

by Leave a Comment

Even though it's quite simple, this vegetable salad is probably one of my favorites. It's really tasty and simple to prepare. I often find myself wondering what to eat when I’m running out of time and don’t want to miss out on a nutritious meal.

Fresh Garden Vegetable Salad With Black Olives

This salad is the perfect solution. It's efficient in every aspect and can easily be served as a side dish or as a main course by adding a few pieces of leftover cooked chicken or any of your favorite ingredients.

I usually have this salad for lunch or as a snack between meals. The fresh taste comes from its simplicity. The mix of fresh cauliflowers with green beans and black olives makes this recipe an amazing dish in its simplest form.

I suggest a very simple salad dressing with olive oil and white wine vinegar that I use quite often for all kinds of salads.

The olive oil-based dressing with some fresh herbs is excellent for your health, which is quite to the opposite of the PUFA-rich vinaigrettes often found at grocery stores. Feel free to try other dressings or vinaigrettes that you love or may be used to bring a different twist to this recipe.

The Italian seasoning mix that I used for this recipe was homemade, but you can easily find a good one already mixed at most grocery stores. I'll also include an Italian Seasoning Recipe following the salad Recipe for your convenience. 

The combination of these herbs and spices is what it needs to make it pop just the right amount.  The aroma and taste of basil, oregano, rosemary, and garlic together are a perfect match.

It's quite simple to prepare your own Italian seasoning; you just need the right herbs. You can either choose to use dry or fresh herbs, whichever you choose, and it will make for a great addition to your salad dressing.

Fresh herbs are always my first option, but the dried version can also always come in very handy. Here I used dried herbs to prepare the seasoning mixture.

For the black olives, just make sure to buy a brand that comes packed with olive oil, and that has no other ingredients other than salt.

Fresh Garden Vegetable Salad With Black Olives Recipe

SERVES: 4-6

Ingredients

  • 1 cauliflower;
  • 1 pound green beans;
  • 1 red bell pepper;
  • ½ small red onion;
  • ½ cup black olives;
  • 2 tablespoon white wine vinegar;
  • ½ cup extra-virgin olive oil;
  • 2 cloves garlic, minced;
  • 1tbsp dried Italian seasoning (refer to the ingredients below to make your own);
  • ½ teaspoon freshly ground black pepper;

Italian seasoning ingredients

  • ½ teaspoon tablespoons of basil;
  • ½ teaspoon of marjoram;
  • ½ teaspoon of oregano;
  • ½ teaspoon of rosemary;
  • ½ teaspoon of thyme;
Fresh Garden Vegetable Salad With Black Olives Recipe Preparation

Preparation

  1. Chop the cauliflower into small florets and trim the green beans.
  2. Fill a large pot with water and bring it to a boil. Add the cauliflower and the green beans for about 2-3 min just enough so they are tender-crisp. Drain the water immediately and place both vegetables in a large bowl.
  3. While the cauliflower and the green beans cool down, cut the red pepper into small chunks and the red onion into thin slices (you can also cut the olive in slices or keep them whole).
  4. Mix all the vegetables in the same bowl.
  5. In a different bowl, whisk the olive oil, the white wine vinegar, the garlic, the black pepper, and the Italian seasoning.
  6. Pour the dressing over the vegetables and mix well.
  7. Either serve right away or refrigerate for a few hours stirring once in a while to let the vegetables marinate.

Italian Seasoning preparation

  1. Mix all ingredients in a bowl or a pestle until well combined.
  2. Add and mix with the salad

📖 Recipe

Fresh Garden Vegetable Salad With Black Olives Recipe

Fresh Garden Vegetable Salad With Black Olives Recipe

A healthy garden vegetable salad for your everyday needs. Ready in minutes. Delicious black olives are added making this salad stand out.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 358 kcal

Ingredients
  

Italian seasoning ingredients

  • ½ teaspoon tablespoons of basil
  • ½ teaspoon of marjoram
  • ½ teaspoon of oregano
  • ½ teaspoon of rosemary
  • ½ teaspoon of thyme

Instructions
 

  • Chop the cauliflower into small florets and trim the green beans.
    1 cauliflower
  • Fill a large pot with water and bring it to a boil. Add the cauliflower and the green beans for about 2-3 min just enough so they are tender-crisp. Drain the water immediately and place both vegetables in a large bowl.
    1 pound green beans
  • While the cauliflower and the green beans cool down, cut the red pepper into small chunks and the red onion into thin slices (you can also cut the olive in slices or keep them whole).
    1 red bell pepper, ½ small red onion
  • Mix all the vegetables in the same bowl.
  • In a different bowl, whisk the olive oil, the white wine vinegar, the garlic, the black pepper, and the Italian seasoning.
    ½ cup black olives, 2 tablespoon white wine vinegar, ½ cup extra-virgin olive oil, 2 cloves garlic, 1 tablespoon dried Italian seasoning, ½ teaspoon freshly ground black pepper
  • Pour the dressing over the vegetables and mix well.
  • Either serve right away or refrigerate for a few hours stirring once in a while to let the vegetables marinate.

Italian Seasoning preparation

  • Mix all ingredients in a bowl or a pestle until well combined.
    ½ teaspoon tablespoons of basil, ½ teaspoon of marjoram, ½ teaspoon of oregano, ½ teaspoon of rosemary, ½ teaspoon of thyme
  • Add and mix with the salad

Nutrition

Calories: 358kcalCarbohydrates: 20gProtein: 6gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 317mgPotassium: 786mgFiber: 8gSugar: 8gVitamin A: 1821IUVitamin C: 123mgCalcium: 115mgIron: 3mg
Keyword garden vegetable, olives, salad
Tried this recipe?Let us know how it was!

Grapefruit Spinach Salad Recipe

by Leave a Comment

I came home late again one night and didn’t feel like cooking something very elaborate. When I feel like this, I usually go for a quick salad.

Salads are always a good way to get creative and try all kinds of new ingredients you might have on hand. In this salad, I use a combination of fruits, nuts, and greens and the end result turned out to be very fresh tasting.

Grapefruit spinach Salad

The combination of grapes with pears is just incredible. You'll be hooked on this salad after only one bite. It‘s always important, especially when preparing a simple salad, to choose fresh ingredients. If you can find local or organic produce, it'll be even better.

The grapefruit makes this salad quite different. It has somewhat of a bitter taste, but it works great in this Paleo salad. If you don't enjoy the taste of grapefruits, you can always go for blood oranges, which make for a nice and colorful variation.

Blood oranges have an amazing taste, and their color makes every meal stand out. If you can’t find any blood oranges, especially when it's off-season, you can always go for regular oranges.

I chose to use baby spinach simply because I enjoy the smaller leaves in a salad like this. Spinach, like many green leafy vegetables, is a good source of iron, calcium, and magnesium.

Spinach is a great vegetable to try and buy organic, mainly because conventionally produced spinach is much less nutritive and loaded with chemicals. For their part, grapefruits are an excellent source of vitamin C as well as many other antioxidants. It's also, like many fruits, a good source of potassium.

I've included some honey-roasted almonds in this recipe, but again, even though the amount of honey in the recipe is very minimal, just use the raw honey if you feel comfortable with your daily sugar intake.

You can always roast the almonds naturally without the honey, and it'll be just as good. Some people also do better when completely avoiding almonds and other nuts in their diet because even if they are a good source of minerals like manganese, copper, and magnesium, they also contain high levels of omega-6 polyunsaturated fat as well as phytic acid.

This salad can be served as a main dish for a small meal, keeping in mind that not all your dishes need to contain meat. It's also a great choice as a side to a larger meal. A delicious piece of salmon, like the salmon with cherry tomato salsa and asparagus, is a great choice to go along this salad.

Grapefruit spinach Salad Recipe

Serves: 4

Ingredients

  • ½ cup baby spinach;
  • 1 Bosc pear;
  • 1 large grapefruit;
  • ¼ cup dried cranberries;
  • ½ cup slivered almonds;
  • 1 tablespoon raw honey;

Simple olive oil vinaigrette

  • 2 tablespoon rice wine vinegar;
  • 1 teaspoon Dijon or homemade mustard;
  • ½ cup extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;
Grapefruit spinach Salad Recipe Preparation

Preparation

  1. Preheat your oven to 300 F.
  2. In a bowl, combine the sliced almonds with the raw honey, if using.
  3. Take a cooking sheet and put parchment paper to prevent the ingredients from sticking, and place the almonds mixture over it.
  4. Place in the oven and cook for 15-20 min until they are nice and brown.
  5. While the almonds are roasting, in a bowl, combine all the ingredients for the vinaigrette and whisk well.
  6. Cut the pear into thin slices and the grapefruit into large pieces.
  7. In a large bowl, combine the baby spinach, pear slices, dried cranberries, and grapefruit.
  8. Add the vinaigrette and combine well.
  9. Serve on a plate and sprinkle the honey-roasted almonds on top.

📖 Recipe

Grapefruit spinach Salad Recipe

Grapefruit spinach Salad Recipe

A tasty grapefruit and spinach Paleo salad. The addition of slivered almonds and dried cranberries as well as the simple vinaigrette make everything pop.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 413 kcal

Ingredients
  

Simple olive oil vinaigrette

Instructions
 

  • Preheat your oven to 300 F.
  • In a bowl, combine the sliced almonds with the raw honey, if using.
    1 tablespoon raw honey, ½ cup slivered almonds
  • Take a cooking sheet and put parchment paper to prevent the ingredients from sticking, and place the almonds mixture over it.
  • Place in the oven and cook for 15-20 min until they are nice and brown.
  • While the almonds are roasting, in a bowl, combine all the ingredients for the vinaigrette and whisk well.
    2 tablespoon rice wine vinegar, 1 teaspoon Dijon or homemade mustard, ½ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • Cut the pear into thin slices and the grapefruit into large pieces.
  • In a large bowl, combine the baby spinach, pear slices, dried cranberries, and grapefruit.
    ½ cup baby spinach, 1 Bosc pear, ¼ cup dried cranberries, 1 large grapefruit
  • Add the vinaigrette and combine well.
  • Serve on a plate and sprinkle the honey-roasted almonds on top.

Nutrition

Calories: 413kcalCarbohydrates: 28gProtein: 4gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.003gSodium: 11mgPotassium: 265mgFiber: 5gSugar: 19gVitamin A: 1099IUVitamin C: 23mgCalcium: 60mgIron: 1mg
Keyword grapefruit, salad, spinach
Tried this recipe?Let us know how it was!

Steak Salad With Cranberries Recipe

by Leave a Comment

This recipe is more than just a quick and simple salad; but is also a meal in and of itself. It's a reliable dish for any occasion and, above all, it’s simply delicious.

The fresh cranberries, the fennel bulb, and the arugula are just a few of the ingredients that makes this salad delicious and highly nutritious, but what tops it all is the addition of the steak.

Steak salad with cranberries

Skirt steak is not known for being a tender cut of steak, but the flavors that come out of it are quite surprising. It's one of my favorite cuts to use in salads. Of course, you can also try different cuts for this recipe.

Flank steak would be a good option. Both flank and skirt steaks are also usually pretty cheap, especially when compared to cuts that are usually enjoyed on their own, like the t-bone or the rib-eye.

Fresh cranberries can be tricky to use in recipes because of their tartiness and sourness. That’s why I recommend here to cook them in boiling water for 3 to 5 min in order to reduce some of the sourness.

Once cooked and combined with the savory flavor of the steak and the bitter flavor of the arugula, the remaining sourness from the cranberries is a welcome addition that makes the salad pop.

On top of it all, cranberries are a great source of vitamin C, which is a vital antioxidant that becomes even more important when times are cold, and our immune systems are tested.

The fennel bulb adds great texture to the salad because of its crunchy and striated feel, similar to the texture of celery. Its taste is quite unique, distinctive, and very similar to the taste of anise. It's one of those vegetables that takes a little bit of getting used to but that most people end up enjoying very much.

For this recipe, I prepared a simple vinaigrette with olive oil and red wine vinegar. I used a small amount of mustard to help with the emulsion of the oil and the vinegar, but you can achieve a very similar result without the mustard.

Steak salad with cranberries recipe

Serves: 4 Prep: 20 min Cook: 15 min

Ingredients

  • ½ cup fresh or frozen cranberries;
  • 1 pound skirt steak;
  • 2 green onions, thinly sliced;
  • 1 large fennel bulb, sliced;
  • 1 tablespoon fresh thyme leaves;
  • 4 cups baby arugula, washed;
  • Fresh parsley;
  • 1 tablespoon Paleo cooking fat;
  • Sea salt and freshly ground black pepper;

Vinaigrette ingredients

  • ¾ cup extra-virgin olive oil;
  • 1 tablespoon Dijon or homemade mustard;
  • 1 tablespoon fresh thyme;
  • 1 tablespoon red wine vinegar;
  • Sea salt and freshly ground black pepper to taste;
Steak salad with cranberries Recipe Preparation

Preparation

  1. Bring a small pot of water to a boil. Add the cranberries and let the water simmer for 3 to 5 minutes until the cranberries soften. Drain the water and set the cranberries aside to cool.
  2. Sprinkle thyme leaves all over the skirt steak and season with sea salt and black pepper to taste.
  3. Over medium-high heat and using the Paleo cooking fat, add the previously seasoned steak and cook to the desired doneness. Refer to my article on the art of cooking steak.
  4. Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for about 5 minutes.
  5. In the meantime, use a whisk to combine all the ingredients for the vinaigrette together in a bowl until well emulsified, and then season to taste with sea salt and black pepper.
  6. In a large bowl, mix the baby arugula, the fennel, and the cranberries. Add half of the vinaigrette and give everything a good toss.
  7. Cut the steak into thin slices.
  8. Divide the salad into four portions on plates or small bowls and add the steak slices on top.
  9. Drizzle with the remaining vinaigrette and add some chopped fresh parsley on top.

📖 Recipe

Steak salad with cranberries Recipe

Steak salad with cranberries recipe

Salads don't have to be boring and this steak salad is a perfect example. The simple vinaigrette and the addition of fresh cranberries really make it pop.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 605 kcal

Ingredients
  

Vinaigrette ingredients

Instructions
 

  • Bring a small pot of water to a boil. Add the cranberries and let the water simmer for 3 to 5 minutes until the cranberries soften. Drain the water and set the cranberries aside to cool.
    ½ cup fresh or frozen cranberries
  • Sprinkle thyme leaves all over the skirt steak and season with sea salt and black pepper to taste.
    1 tablespoon fresh thyme leaves, Sea salt and freshly ground black pepper, 1 pound skirt steak
  • Over medium-high heat and using the Paleo cooking fat, add the previously seasoned steak and cook to the desired doneness. Refer to my article on the art of cooking steak.
    1 tablespoon Paleo cooking fat
  • Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for about 5 minutes.
  • In the meantime, use a whisk to combine all the ingredients for the vinaigrette together in a bowl until well emulsified, and then season to taste with sea salt and black pepper.
    ¾ cup extra-virgin olive oil, 1 tablespoon Dijon or homemade mustard, 1 tablespoon fresh thyme, 1 tablespoon red wine vinegar, Sea salt and freshly ground black pepper to taste
  • In a large bowl, mix the baby arugula, the fennel, and the cranberries. Add half of the vinaigrette and give everything a good toss.
    ½ cup fresh or frozen cranberries, 1 large fennel bulb, 4 cups baby arugula, 2 green onions
  • Cut the steak into thin slices.
  • Divide the salad into four portions on plates or small bowls and add the steak slices on top.
  • Drizzle with the remaining vinaigrette and add some chopped fresh parsley on top.
    Fresh parsley

Nutrition

Calories: 605kcalCarbohydrates: 9gProtein: 26gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gTrans Fat: 0.4gCholesterol: 71mgSodium: 132mgPotassium: 697mgFiber: 3gSugar: 4gVitamin A: 796IUVitamin C: 19mgCalcium: 88mgIron: 4mg
Keyword cranberry, salad, steak
Tried this recipe?Let us know how it was!

Sirloin Steak With Avocado Salad Recipe

by Leave a Comment

If you’re eating dinner outside on a beautiful summer evening, the last thing you want is to be stuck inside sweating over the stove for hours beforehand.

This fresh summer recipe is ready in just a few minutes but doesn’t compromise on taste. Crisp red peppers and celery slices are a refreshing contrast to the fatty steak and avocado.

You could also serve it with some homemade lemonade to bring out the lemon in the salad. For any kind of dinner party, this is an especially great recipe because it’s so easy to scale. If you have more people over, just add more steak.

Sirloin Steak With Avocado Salad

For this recipe, you’ll want a nice ripe avocado. Underripe avocados are hard and wooden, and overripe ones are mushy and full of unattractive black streaks. Hass avocados (the most popular kind) turn a very deep green when they’re ready to eat.

Find one that’s almost black, and give it a squeeze test to make sure. If you squeeze it gently, the avocado should have a little “give” to it.

If it’s rock-hard, it’s underripe, and if it’s mushy, it’s too old. If you’re planning ahead for this recipe, buy an avocado that’s a little underripe to give it time to ripen before you use it.

On top of being absolutely delicious and mouth-watering, this recipe is also highly nutritious because of all the ingredients that are loaded with micronutrients.

For example, the avocado is full of potassium, vitamin E, and soluble fiber, the red bell pepper and lemon juice are full of vitamin C and the steaks, especially if you choose grass-fed steaks, are full of iron, vitamin B12, B vitamins, zinc, and selenium, among others.

Here I decided to go with sirloin steaks, which are tender enough for my tastes and are cheaper than other premium cut steaks like the rib eye or the T-bone.

You can get creative with the presentation of the dish, as in this example where I decided to serve the individual portions on small wooden cutting boards. It really gave a rustic feel to the meal.

Sirloin Steak With Avocado Salad Recipe

SERVES: 4 PREP: 15 min COOK: 8-10 min

Ingredients

  • 2 big sirloin steaks;
  • 1 avocado, peeled and diced;
  • 1 big red bell pepper, diced;
  • ½ cup of celery, sliced;
  • 2 green onions, chopped;
  • 2 tbsp. extra virgin olive oil;
  • 1 tbsp. lemon juice;
  • 2 tbsp. Paleo cooking fat;
  • Sea salt and freshly ground black pepper;
Sirloin Steak With Avocado Salad Recipe Preparation

Preparation

  1. In a skillet big enough to cook two steaks, melt 1 tbsp. of the cooking fat over medium-high heat.
  2. Cook the red bell peppers until soft but still crunchy (about 2 to 3 minutes) and set aside.
  3. Season the 2 steaks with sea salt and freshly ground black pepper to taste.
  4. In the same skillet, add the cooking fat and brown the two sirloins on each side until done to your liking. 2-3 minutes on each side will give you a nice medium-rare steak.
  5. Remove the steaks from the skillet and let them rest for about 5 minutes.
  6. In a big bowl, combine the roasted red bell peppers, avocado, green onions, celery, lemon juice, and olive oil to prepare the salad.
  7. Season to taste with sea salt and freshly ground black pepper.
  8. Cut the steak into slices, and serve with the avocado salad on top.

📖 Recipe

Sirloin Steak With Avocado Salad Recipe

Sirloin Steak With Avocado Salad Recipe

A light, summery way to enjoy an old fashioned steak, in a Paleo fashion of course.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 376 kcal

Ingredients
  

Instructions
 

  • In a skillet big enough to cook two steaks, melt 1 tbsp. of the cooking fat over medium-high heat.
    2 big sirloin steaks, 2 tbsp. Paleo cooking fat
  • Cook the red bell peppers until soft but still crunchy (about 2 to 3 minutes) and set aside.
    1 big red bell pepper
  • Season the 2 steaks with sea salt and freshly ground black pepper to taste.
    Sea salt and freshly ground black pepper
  • In the same skillet, add the cooking fat and brown the two sirloins on each side until done to your liking. 2-3 minutes on each side will give you a nice medium-rare steak.
  • Remove the steaks from the skillet and let them rest for about 5 minutes.
  • In a big bowl, combine the roasted red bell peppers, avocado, green onions, celery, lemon juice, and olive oil to prepare the salad.
    1 avocado, ½ cup of celery, 2 green onions, 1 tbsp. lemon juice, 2 tbsp. extra virgin olive oil
  • Season to taste with sea salt and freshly ground black pepper.
  • Cut the steak into slices, and serve with the avocado salad on top.

Nutrition

Calories: 376kcalCarbohydrates: 7gProtein: 26gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 69mgSodium: 80mgPotassium: 746mgFiber: 4gSugar: 2gVitamin A: 1122IUVitamin C: 46mgCalcium: 49mgIron: 2mg
Keyword avocado, sirloin, steak
Tried this recipe?Let us know how it was!

Shrimp-topped Mexican Salad Recipe

by Leave a Comment

Shrimp aren’t very flavorful on their own, but jazzed up with a spicy hot sauce and served on a crunchy salad base; they’re anything but boring.

They’re also full of health benefits, especially their excellent ratio of Omega-3 to Omega-6 fats and their high level of selenium, an important mineral and antioxidant. As always, with seafood, try to get shrimp that are sustainably harvested (look for the Marine Stewardship Council’s emblem on the package).

Shrimp-topped Mexican Salad

The level of heat in this recipe depends on what kind of hot sauce you like.

The easiest way to get any kind of healthy sauce is to make it at home yourself, but if you’re OK with a tiny amount of sugar (or if you’re willing to spend the time finding a totally sugar-free brand, which is possible but takes some hunting), you can use whatever store-bought kind you like. Alternately, add some minced red pepper instead of the hot sauce for the same spicy kick.

Despite their ratio of O3:O6 fats, shrimp don’t have a lot of fat overall, so adding some guacamole to this recipe is a simple way to make it more satisfying and hearty.

Especially if you have some avocado leftovers, you can whip up a quick and simple batch of guacamole with more of the same ingredients that you used for the salad – save the extras to snack on later.

Shrimp-topped Mexican Salad Recipe

Serves: 4 Prep: 12 min Cook: 6 min

Ingredients

  • 1 lb. shrimp, peeled and deveined;
  • ½ cup green onions, chopped;
  • 1 cup romaine lettuce, chopped;
  • ¼ cup avocado, diced;
  • 1 big tomato, diced;
  • ¼ cup fresh cilantro, minced;

Spicy Vinaigrette Ingredients

  • 3 tbsp.  extra-virgin olive oil;
  • ¼ cup lime juice;
  • 2 tsp. garlic, minced;
  • 1 tsp. ground cumin;
  • 2 tsp. of your favorite hot sauce;
  • Sea salt and freshly ground black pepper to taste;
Shrimp-topped Mexican Salad Recipe Preparation

Preparation

  1. Preheat your grill to medium-high heat.
  2. In a bowl, combine all the ingredients for the vinaigrette and mix well.
  3. Coat all the shrimp with 1 tablespoon of the vinaigrette and place on the grill. If you skewer the shrimp before grilling them, they'll be easier to handle, but it's not required that you do so. Cook for 6 to 8 minutes, turning them once. Remove from the grill and set aside.
  4. In a salad bowl, add all the ingredients except for the cooked shrimp. Add the remaining vinaigrette and toss gently.
  5. Serve the shrimp on top of the salad with some fresh homemade guacamole if desired.

📖 Recipe

Shrimp-topped Mexican Salad Recipe

Shrimp-topped Mexican Salad Recipe

Inspired the the bold flavors of Mexican cuisine, a spicy and crunchy salad topped with shrimp and guacamole.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 6 minutes
Course Salad
Cuisine Mexican
Servings 4 people
Calories 518 kcal

Ingredients
  

Spicy Vinaigrette Ingredients

Instructions
 

  • Preheat your grill to medium-high heat.
  • In a bowl, combine all the ingredients for the vinaigrette and mix well.
    3 tbsp. extra-virgin olive oil, ¼ cup lime juice, 2 tsp. garlic, 1 tsp. ground cumin, 2 tsp. of your favorite hot sauce, Sea salt and freshly ground black pepper to taste
  • Coat all the shrimp with 1 tablespoon of the vinaigrette and place on the grill. If you skewer the shrimp before grilling them, they’ll be easier to handle, but it’s not required that you do so. Cook for 6 to 8 minutes, turning them once. Remove from the grill and set aside.
    1 lb. shrimp
  • In a salad bowl, add all the ingredients except for the cooked shrimp. Add the remaining vinaigrette and toss gently.
    ½ cup green onions, 1 cup romaine lettuce, ¼ cup avocado, 1 big tomato, ¼ cup fresh cilantro
  • Serve the shrimp on top of the salad with some fresh homemade guacamole if desired.

Nutrition

Calories: 518kcalCarbohydrates: 5gProtein: 87gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 1293mgSodium: 4065mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 1513IUVitamin C: 15mgCalcium: 485mgIron: 10mg
Keyword mexican, salad, shrimp
Tried this recipe?Let us know how it was!

Mango And Avocado Salad Recipe

by Leave a Comment

Fruit salad is a clear winner when it comes to summertime lunches or snacks: it’s crisp and refreshing in the heat of the afternoon and doesn’t take long to pull together when you want some.

If pineapple and watermelon aren’t your favorites (or if you’re trying to cut back on your fructose intake), try this slightly different version of a summer salad, which tones down the sweetness a little with cucumbers and adds avocado for a more filling and satisfying dish.

Mango And Avocado Salad

The dressing on this salad is also a little different. The fish sauce doesn’t make it taste “fishy,” but it does add an interesting new note to the flavor.

With the hot peppers, fish sauce, and mangoes, this salad almost has a Southeast Asian flavor – if the salad itself isn’t enough for your meal, try serving it with some Thai pork lettuce wraps or chicken curry rolls.

When you’re choosing fruit for this salad, make sure to use a nice ripe mango; an unripe one will be too sour. Your fruit should have a little give when you squeeze it. Some mangoes turn red at the top, but that doesn’t mean they’re ripe; always judge by the way it feels, not the way it looks.

If the only mangoes at the store aren’t ready yet, just buy an unripe one and leave it on your counter for a few days: like avocados, mangoes continue to ripen after they’re picked. In a few days, it will be juicy and ready to enjoy.

Mango And Avocado Salad Recipe

Serves: 2 Prep: 10min

Ingredients

  • 1 cucumber cut into cubes;
  • 1 avocado cut into cubes;
  • 1 mango cut into cubes;
  • ¼ cup fresh cilantro, minced;

Simple Vinaigrette Ingredients

  • 3 tbsp. fish sauce;
  • The zest and juice of one lime;
  • 1 tbsp. extra virgin olive oil;
  • 1 tsp. white wine vinegar;
  • ½ tsp. red pepper flakes (optional);
  • Sea salt and freshly ground black pepper to taste;
Mango And Avocado Salad Recipe Preparation

Preparation

  1. In a bowl, combine all the ingredients for the vinaigrette and season to taste with sea salt and freshly ground black pepper.
  2. Add the cucumber, avocado, mango, and cilantro to the bowl, and toss gently until everything is well coated with the vinaigrette and serve.

📖 Recipe

Mango And Avocado Salad Recipe

Mango And Avocado Salad Recipe

A crunchy and satisfying tropical salad, featuring fresh mango, cucumbers, and avocado.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 318 kcal

Ingredients
  

  • 1 cucumber cut into cubes
  • 1 avocado cut into cubes
  • 1 mango cut into cubes
  • ¼ cup fresh cilantro minced

Simple Vinaigrette Ingredients

Instructions
 

  • In a bowl, combine all the ingredients for the vinaigrette and season to taste with sea salt and freshly ground black pepper.
    3 tbsp. fish sauce, The zest and juice of one lime, 1 tbsp. extra virgin olive oil, 1 tsp. white wine vinegar, Sea salt and freshly ground black pepper to taste, ½ tsp. red pepper flakes
  • Add the cucumber, avocado, mango, and cilantro to the bowl, and toss gently until everything is well coated with the vinaigrette and serve.
    1 cucumber cut into cubes, 1 avocado cut into cubes, 1 mango cut into cubes, ¼ cup fresh cilantro

Nutrition

Calories: 318kcalCarbohydrates: 29gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 1773mgPotassium: 965mgFiber: 10gSugar: 18gVitamin A: 1878IUVitamin C: 53mgCalcium: 60mgIron: 2mg
Keyword avocado, mango, salad
Tried this recipe?Let us know how it was!

Nicoise Salad Recipe

by Leave a Comment

Sometimes, the regular lunchtime routine can start feeling a little drab, but you still don’t feel like pulling together anything complicated.

This colorful salad is the perfect antidote for those noontime blues: full of flavor, loaded down with fresh veggies of every color and texture, and easy to throw together on the fly.

Nicoise salad is a traditional recipe from the south of France; it breaks free from the lettuce mold with a variety of fresh vegetables that keep the meal interesting without making it hard to prepare.

Nicoise Salad

As well as being easy to whip up, this salad is also incredibly healthy. The eggs deliver all kinds of essential nutrients, as well as plenty of healthy fat (important because tuna is quite lean).

Fish, of course, is one of the healthiest meats around, and all the different colors of vegetables round out the meal with a solid dose of vitamins, minerals, and antioxidants.

One of the best things about salads is how easy they are to customize, and this one is no exception. Nicoise salad usually features anchovies, but I decided to go with a fish that’s easier for most people to enjoy (you could always just replace the tuna with anchovies if you like).

Canned fish is also fine; just watch out for the labels on canned tuna because a lot of brands contain soy or MSG. Any variety of olives is also fine; Nicoise olives are the traditional variety but use whatever you had available. For a heartier meal, add some cold-boiled potatoes to the salad as well.

Nicoise Salad Recipe

Serves: 4 Prep: 25min

Ingredients

  • 16 oz. grilled tuna steak or canned tuna (2-3 cans);
  • 4 eggs, hard-boiled, peeled, and sliced;
  • 2 Boston lettuce leaves, washed;
  • 3 small ripe tomatoes, cored and cut into eighths;
  • 1 small red onion, sliced very thinly;
  • 8 ounces green beans, cooked, stem ends trimmed;
  • ¼-cup niçoise olives;
  • 1 tbsp. capers, rinsed;
  • Sea salt and freshly ground black pepper to taste;

Vinaigrette ingredients

  • ½ cup lemon juice;
  • ¾ cup extra-virgin olive oil;
  • 1 medium shallot, minced;
  • 1 Tbsp. fresh thyme leaves, minced;
  • 2 Tbsp. fresh basil leaves, minced;
  • 2 tsp. fresh oregano leaves, minced;
  • 1 tsp. Dijon or homemade mustard;
  • Sea salt and freshly ground black pepper to taste;
Nicoise Salad Recipe Preparation

Preparation

  1. In a bowl, combine all the ingredients for the vinaigrette. Whisk well and season to taste.
  2. Arrange all the ingredients for the salad in a bowl. Be creative with the combination: this is a fun salad, and all the colors create a gorgeous visual effect.
  3. Sprinkle some capers all over the salad. Drizzle the vinaigrette over the salad and serve.

📖 Recipe

Nicoise Salad Recipe

Nicoise Salad Recipe

A colorful salad to brighten up your lunch hour with all kinds of fresh vegetables, eggs, and tuna.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine French
Servings 4 people
Calories 669 kcal

Ingredients
  

  • 16 oz. grilled tuna steak or canned tuna 2-3 cans
  • 4 eggs hard-boiled, peeled, and sliced
  • 2 Boston lettuce leaves washed
  • 3 small ripe tomatoes cored and cut into eighths
  • 1 small red onion sliced very thinly
  • 8 ounces green beans cooked, stem ends trimmed
  • ¼- cup niçoise olives
  • 1 tbsp. capers rinsed
  • Sea salt and freshly ground black pepper to taste

Vinaigrette ingredients

Instructions
 

  • In a bowl, combine all the ingredients for the vinaigrette. Whisk well and season to taste.
    ½ cup lemon juice, ¾ cup extra-virgin olive oil, 1 medium shallot, 1 Tbsp. fresh thyme leaves, 2 Tbsp. fresh basil leaves, 2 tsp. fresh oregano leaves, 1 tsp. Dijon or homemade mustard, Sea salt and freshly ground black pepper to taste
  • Arrange all the ingredients for the salad in a bowl. Be creative with the combination: this is a fun salad, and all the colors create a gorgeous visual effect.
    16 oz. grilled tuna steak or canned tuna, 4 eggs, 2 Boston lettuce leaves, 3 small ripe tomatoes, 1 small red onion, 8 ounces green beans, ¼- cup niçoise olives, 1 tbsp. capers, Sea salt and freshly ground black pepper to taste
  • Sprinkle some capers all over the salad. Drizzle the vinaigrette over the salad and serve.

Nutrition

Calories: 669kcalCarbohydrates: 18gProtein: 35gFat: 52gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 0.02gCholesterol: 207mgSodium: 359mgPotassium: 876mgFiber: 6gSugar: 7gVitamin A: 4769IUVitamin C: 42mgCalcium: 151mgIron: 5mg
Keyword nicoise, salad
Tried this recipe?Let us know how it was!

Fruit Salad With Mint and Lime Recipe

by Leave a Comment

Cold fruit salad is a delicious afternoon treat after a hot day in the summer, but just throwing together some pineapple, orange slices, and watermelon in a bowl gets repetitive pretty fast.

You can always vary the kinds of fruit you use, or even go for vegetables (cucumber and avocado, anyone?) but another great way to add a little jazz to your fruit mixture is to put a “dressing” on it just like a regular salad.

Fruit Salad With Mint and Lime

The canned-fruit tactic of smothering everything in cloyingly sweet syrup is obviously out, and not all kinds of fruit salad go well with a vinaigrette-style dressing, but here’s a recipe with a fresh alternative: a light mint and lime topping that adds an elegant touch to the dish and tempers the sweetness of the fruit. Topped with a sprig or two of mint, it’s the perfect addition to a summertime picnic basket.

Like almost all salads, this one is fairly versatile; you can vary the fruit depending on what you have on hand. Do try to get a variety of different colors, though; it makes the presentation a lot more visually appealing.

Also, be careful when you’re picking your fruit: peaches and plums should have a little bit of “give” when you gently squeeze them. If they’re hard as rocks, they’re not ripe yet, and if they’re bruised or mushy, they’re overripe.

Fruit Salad With Mint and Lime Recipe

Serves: 4 Prep: 15min

Ingredients

  • 1 cup seedless red grapes;
  • 1 cup seedless green grapes;
  • 3 plums, cut into wedges;
  • 2 peaches, peeled and cut into wedges;
  • 2 nectarines, cut into wedges;
  • 1 cup of water;
  • 6 mint sprigs;
  • 2 tbsp. lime juice
  • 2 tbsp. fresh mint, minced;
  • 1 tsp. lime zest;
  • 8 strips of lime peel, about 2 inches each;
Fruit Salad With Mint and Lime Recipe Preparation

Preparation

  1. In a small saucepan over medium-high heat, combine the water, the lime peel strips, and the mint sprigs. Bring to a boil and cook until half the liquid has evaporated.
  2. Remove the lime strips and mint sprigs and let the mixture cool down.
  3. Add the minced mint, the lime zest, and the lime juice.
  4. In a large bowl, combine the red grapes, the green grapes, the plums, the peaches, and the nectarines.
  5. Pour the lime and mint sauce over the fruits, and toss gently until all the fruit is coated.

📖 Recipe

Fruit Salad With Mint and Lime Recipe

Fruit Salad With Mint and Lime

Juicy ripe fruit tossed with a refreshing mint and lime dressing, sure to become a summer favorite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 183 kcal

Ingredients
  

  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 3 plums cut into wedges
  • 2 peaches peeled and cut into wedges
  • 2 nectarines cut into wedges
  • 1 cup of water
  • 6 mint sprigs
  • 2 tbsp. lime juice
  • 2 tbsp. fresh mint minced
  • 1 tsp. lime zest
  • 8 strips of lime peel about 2 inches each

Instructions
 

  • In a small saucepan over medium-high heat, combine the water, the lime peel strips, and the mint sprigs. Bring to a boil and cook until half the liquid has evaporated.
    1 cup of water, 8 strips of lime peel
  • Remove the lime strips and mint sprigs and let the mixture cool down.
  • Add the minced mint, the lime zest, and the lime juice.
    2 tbsp. fresh mint, 1 tsp. lime zest, 2 tbsp. lime juice
  • In a large bowl, combine the red grapes, the green grapes, the plums, the peaches, and the nectarines.
    1 cup seedless red grapes, 1 cup seedless green grapes, 3 plums, 2 peaches, 2 nectarines
  • Pour the lime and mint sauce over the fruits, and toss gently until all the fruit is coated.
    6 mint sprigs

Nutrition

Calories: 183kcalCarbohydrates: 50gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 29mgPotassium: 604mgFiber: 8gSugar: 31gVitamin A: 1150IUVitamin C: 57mgCalcium: 84mgIron: 2mg
Keyword fruit, lime, mint
Tried this recipe?Let us know how it was!