Search Results for: salad

Fruit Salad With Lemon Dressing Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Fruit salad is a simple Paleo-friendly dessert or snack, especially for kids. This one is full of different colors and gives you a chance to play with some fruits that don’t normally take center stage, like kiwis. The lemon juice here stops the apples from going brown and also adds a little extra citrusy flavor.

The dressing in this recipe also uses avocado oil. It has a slight avocado flavor, which might not be your thing. If that's the case, you can try substituting for light olive oil.

This salad is best served refrigerated, but that’s actually pretty convenient because it means you can make it ahead and then refrigerate it until you’re ready to serve it.

Try it as an after-school snack or an easy dessert that you can just pull out of the fridge when dinner is over and enjoy.

Fruit Salad With Lemon Dressing Recipe

SERVES: 4 PREP: 20 min

Ingredients

6 mandarin or clementine oranges, peeled and segmented
4 apples, diced
4 kiwis, peeled and diced
4 bananas, peeled and diced
½ cup pomegranate seeds
½ cup blueberries
4 tbsp. fresh lemon juice
½ cup avocado oil
2 tsp. poppy seeds

Preparation

Toss all the fruits together in a large salad bowl.
In another bowl, whisk the avocado oil, lemon juice, and poppy seeds until well emulsified.
Drizzle the lemon dressing over the fruit salad.
Toss gently until everything is well coated.
Refrigerate and serve cold.

📖 Recipe

Fruit Salad With Lemon Dressing Recipe

This colorful salad has a nice variety of different berries and fruits, and it's easy to make ahead for later.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 513 kcal

Ingredients

6 mandarin or clementine oranges peeled and segmented
4 apples diced
4 kiwis peeled and diced
4 bananas peeled and diced
½ cup pomegranate seeds
½ cup blueberries
4 tbsp. fresh lemon juice
½ cup avocado oil
2 tsp. poppy seeds

Instructions

Toss all the fruits together in a large salad bowl.
6 mandarin or clementine oranges, 4 apples, 4 kiwis, 4 bananas, ½ cup pomegranate seeds, ½ cup blueberries
In another bowl, whisk the avocado oil, lemon juice, and poppy seeds until well emulsified.
4 tbsp. fresh lemon juice, ½ cup avocado oil, 2 tsp. poppy seeds
Drizzle the lemon dressing over the fruit salad.
Toss gently until everything is well coated.
Refrigerate and serve cold.

Nutrition

Calories: 513kcalCarbohydrates: 65gProtein: 4gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 10mgPotassium: 919mgFiber: 10gSugar: 42gVitamin A: 1068IUVitamin C: 123mgCalcium: 126mgIron: 1mg

Keyword fruit, lemon, salad

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Brussels Sprout and Cabbage Salad Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

This cheerful, summery salad combines the crunch of raw cabbage and celery with the sweetness of apple slices and a slightly unusual addition: Brussels sprouts.

It might sound weird, but take a closer look at a Brussels sprout: it’s basically a miniature cabbage, so why shouldn’t it go raw in a salad as cabbage does? Biologically, Brussels sprouts and cabbages are in the brassica family of vegetables, and they share all the exciting nutritional benefits of brassicas in general.

To make the Brussels sprouts tasty in a salad, it helps to slice them pretty thin – you don’t want to bite into a whole raw Brussels sprout and try to gnaw through it. Use a grater to shave them, or just cut them into small pieces like you’d cut up a mini cabbage.

The dressing here adds some fat to the mixture, which is a nice way to balance out the slightly bitter taste of the cabbage and Brussels sprouts. You could throw some chicken on top of the salad to make a full meal or serve it as a side for whatever else you’ve got cooking.

Brussels Sprout and Cabbage Salad Recipe

SERVES: 4 PREP: 25 min

Ingredients

4 cups Brussels sprouts, shaved
2 cups red cabbage, shredded
1 red apple, thinly sliced
1 to 2 celery stalks, finely chopped
¼ cup walnuts, chopped
2 tbsp. fresh lemon juice
4 tbsp. apple cider vinegar
¼ cup homemade mayonnaise
Sea salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the lemon juice, apple cider vinegar, mayonnaise, and salt and pepper to taste.
In a salad bowl, toss in the Brussels sprouts, red cabbage, apple, celery, and walnuts.
Pour the dressing on top and stir gently until everything is well combined.
Refrigerate and serve cold.

📖 Recipe

Brussels Sprout and Cabbage Salad Recipe

If you've never had Brussels sprouts in a salad, try them out with this crunchy, summery recipe.

5 from 1 vote

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Prep Time 25

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 223 kcal

Ingredients

4 cups Brussels sprouts shaved
2 cups red cabbage shredded
1 red apple thinly sliced
1 to 2 celery stalks finely chopped
¼ cup walnuts chopped
2 tbsp. fresh lemon juice
4 tbsp. apple cider vinegar
¼ cup homemade mayonnaise
Sea salt and freshly ground black pepper

Instructions

In a small bowl, whisk together the lemon juice, apple cider vinegar, mayonnaise, and salt and pepper to taste.
2 tbsp. fresh lemon juice, 4 tbsp. apple cider vinegar, ¼ cup homemade mayonnaise, Sea salt and freshly ground black pepper
In a salad bowl, toss in the Brussels sprouts, red cabbage, apple, celery, and walnuts.
4 cups Brussels sprouts, 2 cups red cabbage, 1 red apple, 1 to 2 celery stalks, ¼ cup walnuts
Pour the dressing on top and stir gently until everything is well combined.
Refrigerate and serve cold.

Nutrition

Calories: 223kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 6mgSodium: 125mgPotassium: 555mgFiber: 6gSugar: 9gVitamin A: 1200IUVitamin C: 105mgCalcium: 70mgIron: 2mg

Keyword Brussels Sprouts, cabbage, salad

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Grilled Chicken With Basil Tomato Salad Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Did you know that a study from the University of California, Berkeley, recently found that fresh ripe tomatoes with olive oil were scientifically proven to be the perfect summer salad?

OK, not really. That's a made-up study. But if anyone ever did find a way to scientifically measure the perfect summer salad, then tomatoes with olive oil would probably be the winner, especially if you add some fresh herbs and a splash of balsamic vinegar to bring out the flavors! And on top of the taste, this salad is also an antioxidant powerhouse.

For protein, add some grilled chicken with a simple herb rub. It's nothing that will steal the show from the tomatoes, but this type of chicken recipe is great for making double or triple and saving the leftovers, especially as the weather starts edging towards "too hot to cook."

It's just so nice to have some pre-cooked protein already in the fridge, and it gives you a reason to play around with even more salad options.

Grilled Chicken With Basil Tomato Salad Recipe

SERVES: 4 PREP: 20 min COOK: 25 min

Ingredients

4 chicken breasts, boneless and skinless
2 tsp. herbes de provence
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tablespoon fresh lemon zest
2 cups cherry tomatoes, halved
¼ cup basil leaves, minced
4 tbsp. balsamic vinegar
4 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat a grill to medium-high heat.
In a bowl, combine the herbes de provence, garlic powder, onion powder, paprika, lemon zest, and salt and pepper to taste.
Sprinkle the spice mixture all over the chicken breasts.
Place on the preheated grill and cook for 10 to 12 minutes per side until cooked through.
In a bowl, combine the cherry tomatoes, basil, balsamic vinegar, and olive oil.
Toss everything together and season to taste.
Serve each chicken breast topped with the basil tomato salad

📖 Recipe

Grilled Chicken With Basil Tomato Salad Recipe

Juicy ripe tomatoes steal the show here, but the simple grilled chicken is a winner for convenience and bulk-cooking value.

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Salad

Cuisine American

Servings people

Calories 456 kcal

Ingredients

4 chicken breasts boneless and skinless
2 tsp. herbes de provence
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tablespoon fresh lemon zest
2 cups cherry tomatoes halved
¼ cup basil leaves minced
4 tbsp. balsamic vinegar
4 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat a grill to medium-high heat.
In a bowl, combine the herbes de provence, garlic powder, onion powder, paprika, lemon zest, and salt and pepper to taste.
2 tsp. herbes de provence, 1 tsp. paprika, ½ tsp. garlic powder, ½ tsp. onion powder, 1 tablespoon fresh lemon zest, Sea salt and freshly ground black pepper
Sprinkle the spice mixture all over the chicken breasts.
4 chicken breasts
Place on the preheated grill and cook for 10 to 12 minutes per side until cooked through.
In a bowl, combine the cherry tomatoes, basil, balsamic vinegar, and olive oil.
2 cups cherry tomatoes, ¼ cup basil leaves, 4 tbsp. balsamic vinegar, 4 tbsp. extra-virgin olive oil
Toss everything together and season to taste.
Serve each chicken breast topped with the basil tomato salad

Nutrition

Calories: 456kcalCarbohydrates: 9gProtein: 55gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 146mgSodium: 142mgPotassium: 688mgFiber: 2gSugar: 4gVitamin A: 1181IUVitamin C: 21mgCalcium: 95mgIron: 6mg

Keyword basil, grilled chicken, salad, tomato

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Citrus Pomegranate Fruit Salad Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Bring out a cheerful dessert with this multicolored salad - regular oranges, deep red blood oranges, pink grapefruit, and a sprinkle of pomegranate and mint leaves to top it all off.

Admittedly, pomegranates can be a little annoying to deal with (so many seeds!) but for an occasional dessert, many stores will actually sell you just the seeds, with all the annoying seed-extraction work already done for you. The honey here is optional and if you don't like it or don't want the extra sugar, just leave it out.

All the citrus fruit makes this salad a way to get your vitamin C in! And in fact, the vitamin C makes it perfect for a post-grilling dessert, since vitamin C helps you absorb the iron in meat. So enjoy your iron-rich burgers or steak, and then give your nutrient absorption a boost with dessert.

Citrus Pomegranate Fruit Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

2 oranges, peeled and segmented
2 blood oranges, peeled and segmented
2 pink grapefruit, peeled and segmented
Seeds from 1 pomegranate
2 tbsp. fresh lime juice
2 tbsp. raw honey (optional)
Fresh mint

Preparation

If you like, cut up the segmented fruit to make bite-sized pieces.
In a bowl, combine all the fruit.
Sprinkle the pomegranate on top, and drizzle with lime juice and honey (if using).
Give everything a gentle stir until well combined.
Sprinkle fresh mint on top and serve cold.

📖 Recipe

Citrus Pomegranate Fruit Salad Recipe

Try this sweet, chilled fruit salad after a hot day or whenever you could use a little boost of vitamin C.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 112 kcal

Ingredients

2 oranges peeled and segmented
2 blood oranges peeled and segmented
2 pink grapefruit peeled and segmented
Seeds from 1 pomegranate
2 tbsp. fresh lime juice
2 tbsp. raw honey optional
Fresh mint

Instructions

If you like, cut up the segmented fruit to make bite-sized pieces.
In a bowl, combine all the fruit.
Sprinkle the pomegranate on top, and drizzle with lime juice and honey (if using).
Give everything a gentle stir until well combined.
Sprinkle fresh mint on top and serve cold.

Nutrition

Calories: 112kcalCarbohydrates: 29gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 0.4mgPotassium: 316mgFiber: 4gSugar: 22gVitamin A: 1638IUVitamin C: 80mgCalcium: 58mgIron: 0.2mg

Keyword citrus, pomegranate, salad

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Berry Salad with Raspberry Dressing Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Putting a few blueberries or cranberries on a salad isn't really new, but this recipe features a whole array of fresh summer berries for a satisfying combination of sweet fruit and fresh greens.

A raspberry-flavored dressing that really brings out the fruit flavors and also adds some healthy fats to help you absorb the vitamins in the spinach.

Vitamins A, E, and K, in particular, need some fat to really let your body use them, and the mayo in the dressing - plus the avocado on top of the salad - delivers exactly that.

A sprinkle of roasted walnuts adds some crunch on top of the salad and also some extra nutrition, especially vitamin E and Omega-3 fats. You can roast walnuts by simply putting them in a hot oven (375-400 degrees) for 5-10 minutes until they're just browned. Keep an eye on them because they cook fast!

You could add some grilled chicken to this for a complete meal or try it with hamburgers - the sweet berries actually make a nice contrast to juicy beef hot off the grill.

Berry Salad with Raspberry Dressing Recipe

Serves: 4 Prep: 15 min

Ingredients

6 oz. baby spinach
½ cup fresh strawberries, sliced
½ cup blueberries
½ cup blackberries
½ cup raspberries
2 large avocados, sliced
¼ cup. roasted walnuts, chopped

Raspberry Dressing Ingredients

½ cup raspberries
½ cup mayonnaise
¼ cup almond milk
4 tsp. apple cider vinegar
1 tsp. poppy seeds

Preparation

In a food processor, combine all the ingredients for the dressing and pulse until smooth.
In a large salad bowl, combine spinach and berries.
Top the salad with avocado slices and sprinkle with chopped walnuts.
Drizzle with dressing and serve.

📖 Recipe

Berry Salad with Raspberry Dressing Recipe

Delicious and colorful, this salad with strawberries, raspberries, blueberries, and blackberries is also full of healthy fats.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 507 kcal

Ingredients

6 oz. baby spinach
½ cup fresh strawberries sliced
½ cup blueberries
½ cup blackberries
½ cup raspberries
2 large avocados sliced
¼ cup. roasted walnuts chopped
½ cup raspberries
½ cup mayonnaise
¼ cup almond milk
4 tsp. apple cider vinegar
1 tsp. poppy seeds

Instructions

In a food processor, combine all the ingredients for the dressing, and pulse until smooth.
½ cup raspberries, ½ cup mayonnaise, 4 tsp. apple cider vinegar, 1 tsp. poppy seeds, ¼ cup almond milk
In a large salad bowl, combine spinach and berries.
6 oz. baby spinach, ½ cup fresh strawberries, ½ cup blueberries, ½ cup blackberries, ½ cup raspberries
Top the salad with avocado slices and sprinkle with chopped walnuts.
2 large avocados, ¼ cup. roasted walnuts
Drizzle with dressing and serve.

Nutrition

Calories: 507kcalCarbohydrates: 22gProtein: 7gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 22gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 12mgSodium: 240mgPotassium: 924mgFiber: 13gSugar: 6gVitamin A: 4216IUVitamin C: 46mgCalcium: 124mgIron: 3mg

Keyword berry, raspberry, salad

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Radish, Cucumber, and Apple Salad Recipe

December 1, 2022 by Paleo Leaper Leave a Comment

The theme of this salad is the crunch: sharp radishes, crisp cucumbers, and sweet apples all get together for a big bowl of different flavors with a snappy, crisp texture.

The homemade dressing starts with mayonnaise and vinegar - and some chives, lemon juice, and fresh black pepper finish it off with a bang.

Nutritionally speaking, both apples and radishes are high in Vitamin C, and apples also have quite a lot of fiber.

If you're in favor of easy side dishes but not a big fan of lettuce, this is an easy way to get the salad without the leaves. It goes really well in lunchboxes (as long as they're refrigerated; mayo does have raw egg in it, after all).

Or try making it ahead of time and refrigerating it for an instant dinner side that you can just pull out of the fridge and plunk down on the table.

Radish, Cucumber, And Apple Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

7-8 radishes, thinly sliced
1 cucumber, diced
1 apple, diced
1 celery stalk, sliced
¼ cup homemade mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. fresh chives, minced
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the mayonnaise, apple cider vinegar, lemon juice, chives, and season with salt and pepper to taste.
In a salad bowl, combine the radishes, cucumber, apple, and celery.
Pour the dressing on top of the radish mixture and stir well to combine.
Refrigerate before serving.

📖 Recipe

Radish, Cucumber, And Apple Salad Recipe

This crunchy chilled salad is great with anything hot off the grill, and easy to make in advance.

5 from 3 votes

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 135 kcal

Ingredients

7-8 radishes thinly sliced
1 cucumber diced
1 apple diced
1 celery stalk sliced
¼ cup homemade mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. fresh chives minced
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the mayonnaise, apple cider vinegar, lemon juice, chives, and season with salt and pepper to taste.
¼ cup homemade mayonnaise, 2 tbsp. apple cider vinegar, 2 tbsp. fresh lemon juice, 2 tbsp. fresh chives, Sea salt and freshly ground black pepper
In a salad bowl, combine the radishes, cucumber, apple, and celery.
7-8 radishes, 1 cucumber, 1 apple, 1 celery stalk
Pour the dressing on top of the radish mixture and stir well to combine.
Refrigerate before serving.

Nutrition

Calories: 135kcalCarbohydrates: 9gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 95mgPotassium: 207mgFiber: 2gSugar: 6gVitamin A: 415IUVitamin C: 13mgCalcium: 24mgIron: 0.4mg

Keyword apple, cucumber, radish, salad

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Chunky Egg And Potato Salad With Pickles Recipe

December 1, 2022 by Paleo Leaper Leave a Comment

This salad combines two beloved dishes -- egg salad and potato salad -- to create one creamy, savory dish! The hard-boiled eggs provide protein and healthy fats, while the potatoes add a rich and soft texture for the creamy layer of homemade mayonnaise and seasonings.

Chunky Egg And Potato Salad With Pickles

Boiling potatoes requires a delicate balance: overcooking will cause the potatoes to fall apart, while undercooking makes for a crunchy potato salad.

To achieve a perfectly boiled potato, be sure the potato can be easily pierced with a knife. Even though runny eggs are great for brunch, these eggs need to be hard-boiled, so 10-12 minutes of rolling boiled water will achieve a solid yolk.

To speed up the process, you can cook the potatoes and eggs in their separate saucepans over the stove at the same time.

Fold the diced pickles and mayonnaise mixture into the hard-boiled eggs and potatoes and refrigerate until ready to eat. Serve with a bunless burger or grilled chicken for a tasty summer meal.

Chunky Egg And Potato Salad With Pickles Recipe

Serves: 4 Prep: 15 min Cook: 25 min

Ingredients

4-5 russet or sweet potatoes, peeled and diced
5 eggs
3-4 pickles, diced
¼ cup homemade mayonnaise
2 tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
¼ tsp. paprika
Sea salt and freshly ground black pepper

Preparation

Bring potatoes to a boil in a saucepan filled with cold water over high heat. Be sure there's enough water to cover the potatoes. Cook until done, 10 to 15 minutes. Drain and let cool.
Bring another pot of cold water to a boil. Be sure there's enough water to cover the eggs.
Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
Drain the eggs and run cold water over them.
Peel and cut into big chunks.
In a small bowl, combine the mayonnaise, Dijon mustard, onion powder, garlic powder, and paprika. Stir well and season to taste.
In another bowl, combine the eggs, potatoes, pickles, and mayonnaise mixture. Toss gently until well combined.
Refrigerate until ready to eat.

📖 Recipe

Chunky Egg And Potato Salad With Pickles Recipe

A creamy and savory salad packed with potatoes, egg and pickles. Perfectly paired with a bunless burger or grilled meat.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine American

Servings people

Calories 388 kcal

Ingredients

4-5 russet or sweet potatoes peeled and diced
5 eggs
3-4 pickles diced
¼ cup homemade mayonnaise
2 tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
¼ tsp. paprika
Sea salt and freshly ground black pepper

Instructions

Bring potatoes to a boil in a saucepan filled with cold water over high heat. Be sure there’s enough water to cover the potatoes. Cook until done, 10 to 15 minutes. Drain and let cool.
4-5 russet or sweet potatoes
Bring another pot of cold water to a boil. Be sure there’s enough water to cover the eggs.
Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
5 eggs
Drain the eggs and run cold water over them.
Peel and cut into big chunks.
In a small bowl, combine the mayonnaise, Dijon mustard, onion powder, garlic powder, and paprika. Stir well and season to taste.
¼ cup homemade mayonnaise, 2 tbsp. Dijon mustard, 1 tsp. onion powder, 1 tsp. garlic powder, ¼ tsp. paprika, Sea salt and freshly ground black pepper
In another bowl, combine the eggs, potatoes, pickles, and mayonnaise mixture. Toss gently until well combined.
3-4 pickles
Refrigerate until ready to eat.

Nutrition

Calories: 388kcalCarbohydrates: 49gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 210mgSodium: 768mgPotassium: 940mgFiber: 8gSugar: 11gVitamin A: 32615IUVitamin C: 7mgCalcium: 137mgIron: 3mg

Keyword chunky, egg, pickles, potato

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Chicken Shawarma Salad Recipe

December 1, 2022 by Paleo Leaper Leave a Comment

A middle-eastern style of roasting meat, Shawarma is a blend of spices rubbed into the meat (i.e. lamb, chicken, beef) and grilled on a vertical skewer for a period of time. While no two Shawarma marinades are alike, most include cumin, paprika, and black pepper.

In true Shawarma-style grilling, the meat is shaved off vertical rotating skewers and served in a sandwich or wrapped in pita bread. While a sandwich is a quick lunch, we can easily swap out the bread for a bed of lettuce to make a Paleo salad variation.

While you may not have a vertical rotating skewer with an open flame at home, grilling on an outdoor grill will work, too. If possible, marinate the meat for roughly 2 hours. The longer you marinate the meat, the more tender it will be after grilling.

Chicken Shawarma Salad Recipe

Serves: 4 Prep: 50 min Cook: 15 min

Ingredients

4 chicken breasts, skinless and boneless
4 to 5 cups romaine lettuce, chopped
1 cucumber, chopped
1 red onion, thinly sliced
1 cup grape tomatoes, halved

Shawarma Marinade Ingredients

¼ cup olive oil
3 tbsp. lemon juice
4 garlic cloves, minced
1 tsp. ground cumin
1 tsp. paprika
¼ tsp. turmeric
Sea salt and freshly ground black pepper

Lemon-Garlic Dressing Ingredients

¾ cup extra virgin olive oil
¼ cup fresh lemon juice
2 garlic cloves, minced
Zest of 1 lemon
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine all the marinade ingredients.
Place chicken in the marinade and refrigerate for 30 minutes or up to 2 hours.
Preheat the grill to medium-high heat.
Grill chicken on the preheated grill for 10 to 15 minutes per side or until no longer pink.
Remove chicken from heat and set aside.
Combine all the ingredients for the dressing, and season to taste. Whisk until the dressing is well emulsified.
Slice the chicken into thin strips.
Assemble the salad in a big bowl, combining the romaine lettuce, cucumber, red onion, tomatoes, and lemon dressing; toss gently.
Serve salad in platters topped with sliced chicken.

📖 Recipe

Chicken Shawarma Salad Recipe

A Middle Eastern-inspired marinade for chicken, then grilled and served over a bed of greens.

5 from 1 vote

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Prep Time 50

Cook Time 15

Total Time 1 5

Course Salad

Cuisine American

Servings people

Calories 817 kcal

Ingredients

4 chicken breasts skinless and boneless
4 to 5 cups romaine lettuce chopped
1 cucumber chopped
1 red onion thinly sliced
1 cup grape tomatoes halved
¼ cup olive oil
3 tbsp. lemon juice
4 garlic cloves minced
1 tsp. ground cumin
1 tsp. paprika
¼ tsp. turmeric
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
¼ cup fresh lemon juice
2 garlic cloves minced
Zest of 1 lemon
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine all the marinade ingredients.
¼ cup olive oil, 3 tbsp. lemon juice, 4 garlic cloves, 1 tsp. paprika, ¼ tsp. turmeric, Sea salt and freshly ground black pepper, 1 tsp. ground cumin
Place chicken in the marinade and refrigerate for 30 minutes or up to 2 hours.
4 chicken breasts
Preheat the grill to medium-high heat.
Grill chicken on the preheated grill for 10 to 15 minutes per side or until no longer pink.
Remove chicken from heat and set aside.
Combine all the ingredients for the dressing, and season to taste. Whisk until the dressing is well emulsified.
¾ cup extra virgin olive oil, ¼ cup fresh lemon juice, 2 garlic cloves, Zest of 1 lemon, Sea salt and freshly ground black pepper
Slice the chicken into thin strips.
Assemble the salad in a big bowl, combining the romaine lettuce, cucumber, red onion, tomatoes, and lemon dressing; toss gently.
4 to 5 cups romaine lettuce, 1 cucumber, 1 red onion, 1 cup grape tomatoes
Serve salad in platters topped with sliced chicken.

Nutrition

Calories: 817kcalCarbohydrates: 12gProtein: 56gFat: 61gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gCholesterol: 146mgSodium: 141mgPotassium: 883mgFiber: 3gSugar: 5gVitamin A: 5119IUVitamin C: 23mgCalcium: 86mgIron: 4mg

Keyword chicken, salad, shawarma

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Chicken, Strawberry, Avocado And Spinach Salad Recipe

December 1, 2022 by Paleo Leaper Leave a Comment

This salad is ready for summer and a great use of grilled chicken. The chicken is coated in zesty lemon juice, then rubbed with tasty spices. If you have a backyard garden or made a trip to the farmer's market, then you may have a bounty of fresh strawberries to use for this salad. Slice them up and toss them in!

Chicken Strawberry Avocado And Spinach Salad

Many salads use a mayonnaise-based dressing, but this salad uses avocado oil and extra virgin olive oil to create a creamy and satisfying alternative.

If you have allergies to the eggs in mayo, use avocado oil and/or an extra virgin olive oil-based dressing as a substitute. The balsamic vinegar and fresh herbs give this salad a fresh taste, and the strawberries bring a sweet, bold flavor.

The chicken provides enough protein to eat this salad as a meal, and you won't need to eat this as a side. Pair this salad with a starchy vegetable, or eat it as a tasty lunch!

Chicken, Strawberry, Avocado And Spinach Salad Recipe

Serves: 2 Prep: 15 min Cook: 15 min

Ingredients

2 chicken breasts, boneless, skinless
½ cup fresh lemon juice
½ tsp. onion powder
2 tsp. dried parsley
2 tsp. paprika
6 cups fresh spinach
6 to 8 large strawberries, sliced
½ red onion, thinly sliced
1 avocado, peeled and cut into chunks
¼ cup extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. fresh tarragon, minced
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium-high heat.
Marinate chicken in lemon juice and top with onion powder, parsley, and paprika.
Cook on the preheated grill for 10 to 15 minutes per side or until no longer pink.
Whisk the olive oil, balsamic vinegar, tarragon, and season to taste in a bowl.
In a bowl, toss in the spinach, strawberry, red onion, and avocado.
Pour the dressing over the spinach and gently toss until well covered.
Serve the salad topped with the sliced, grilled chicken.

📖 Recipe

Chicken, Strawberry, Avocado And Spinach Salad Recipe

A grilled chicken summer salad made with creamy avocado and sweet sliced strawberries.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings people

Calories 807 kcal

Ingredients

2 chicken breasts boneless, skinless
½ cup fresh lemon juice
½ tsp. onion powder
2 tsp. dried parsley
2 tsp. paprika
6 cups fresh spinach
6 to 8 large strawberries sliced
½ red onion thinly sliced
1 avocado peeled, and cut into chunks
¼ cup extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. fresh tarragon minced
Sea salt and freshly ground black pepper

Instructions

Preheat grill to medium-high heat.
Marinate chicken in lemon juice, and top with onion powder, parsley and paprika.
2 chicken breasts, ½ cup fresh lemon juice, ½ tsp. onion powder, 2 tsp. dried parsley, 2 tsp. paprika
Cook on the preheated grill for 10 to 15 minutes per side, or until no longer pink.
Whisk the olive oil, balsamic vinegar, tarragon, and season to taste in a bowl.
¼ cup extra virgin olive oil, 2 tbsp. balsamic vinegar, 1 tbsp. fresh tarragon, Sea salt and freshly ground black pepper
In a bowl, toss in the spinach, strawberry, red onion and avocado.
6 cups fresh spinach, 6 to 8 large strawberries, ½ red onion, 1 avocado
Pour the dressing over the spinach and gently toss until well covered.
Serve the salad topped with the sliced, grilled chicken.

Nutrition

Calories: 807kcalCarbohydrates: 34gProtein: 63gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gCholesterol: 146mgSodium: 243mgPotassium: 2085mgFiber: 14gSugar: 9gVitamin A: 11464IUVitamin C: 92mgCalcium: 303mgIron: 10mg

Keyword avocado, chicken, spinach, strawberry

Tried this recipe?Let us know how it was!

Jalapeno Bacon Potato Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

A potato salad is a dish loved by many and a staple at just about any BBQ or picnic. While store-bought potato salads can be a quick and convenient option, they're usually full of unhealthy oils, preservatives, and sugar.

Luckily, a homemade version requires just a little preparation and time to cool, but you and your guests will be scraping the bowl for more!

This potato salad can be made with russet potatoes or sweet potatoes. You may be thinking, "I thought white potatoes weren't Paleo!?" White potatoes are fine to eat if you don't have blood sugar issues and aren't on the autoimmune protocol (because they’re nightshade).

White potatoes are quite starchy, but it's important to remember that Paleo is not a low-carb diet. Winter squashes, potatoes, and fruit are some higher carbohydrate foods that are also Paleo. Eating a white potato can be a great way to replenish glycogen stores for active folks, so eat up!

The spicy jalapenos mixed with savory pieces of crumbled bacon and creamy mayonnaise make this a must-make salad. Be sure to choose well-sourced bacon. Farmer's markets, local grocers, and even quality butcher shops often carry quality, locally-sourced bacon.

Jalapeno Bacon Potato Salad Recipe

Serves: 6 Prep: 10 min Cook: 15 min

Ingredients

4 to 5 russet or sweet potatoes, cut into bite-sized pieces
½ cup homemade mayonnaise
2 garlic cloves, minced
½ tbsp. chili powder
1 tsp. dried oregano
½ tsp. cumin powder
2 to 3 jalapenos, minced
2 green onions, sliced
6 slices bacon, cooked and crumbled
Sea salt and freshly ground black pepper

Preparation

Bring a large pot of water to a boil.
Add sweet potatoes and cook until tender but still a little crunchy; 12 to 15 minutes; drain and let cool.
In a small bowl, combine the mayonnaise, garlic, chili powder, dried oregano, cumin, and season to taste.
In a salad bowl, add the potatoes, jalapenos, green onions, and bacon.
Pour in the mayonnaise and toss gently.
Place in the refrigerator until ready to serve.

📖 Recipe

Jalapeno Bacon Potato Salad Recipe

Spice up your potato salad - jalapenos mixed with savory pieces of crumbled bacon and creamy mayonnaise make this a favorite!

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 360 kcal

Ingredients

4 to 5 russet or sweet potatoes cut into bite-sized pieces
½ cup homemade mayonnaise
2 garlic cloves minced
½ tbsp. chili powder
1 tsp. dried oregano
½ tsp. cumin powder
2 to 3 jalapenos minced
2 green onions sliced
6 slices bacon cooked and crumbled
Sea salt and freshly ground black pepper

Instructions

Bring a large pot of water to a boil.
Add sweet potatoes and cook until tender but still a little crunchy; 12 to 15 minutes; drain and let cool.
4 to 5 russet or sweet potatoes
In a small bowl, combine the mayonnaise, garlic, chili powder, dried oregano, cumin, and season to taste.
½ cup homemade mayonnaise, 2 garlic cloves, ½ tbsp. chili powder, 1 tsp. dried oregano, ½ tsp. cumin powder, Sea salt and freshly ground black pepper
In a salad bowl, add the potatoes, jalapenos, green onions, and bacon.
2 to 3 jalapenos, 2 green onions, 6 slices bacon
Pour in the mayonnaise and toss gently.
Place in the refrigerator until ready to serve.

Nutrition

Calories: 360kcalCarbohydrates: 33gProtein: 6gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 22mgSodium: 369mgPotassium: 623mgFiber: 6gSugar: 7gVitamin A: 21870IUVitamin C: 10mgCalcium: 74mgIron: 2mg

Keyword bacon, jalapeño, potato, salad

Tried this recipe?Let us know how it was!

Chicken Salad with Herb Dressing Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

There are many versions of chicken salad to explore - Chinese, Spicy Mexican, Hawaiian, BBQ - all of them offering a vast array of spices or exotic fruits, but sometimes you just crave that good old homestyle feeling, that which invokes the simplicity of real ingredients that are familiar to you.

Imagine going out into a backyard herb garden, inhaling the scent of basil and parsley, reaching down to harvest a head of lettuce, and plucking tomato after tomato before you head back to the kitchen to prepare your garden goods. You can practice this at the store too; it only costs your imagination.

In order to make this salad come alive, you are going to want to create an aromatic dressing. This takes herbs, the juice from half a lemon, a splash of apple cider vinegar, and half a cup of olive oil.

Go for the extra-virgin olive oil every time; we know it is the most expensive, but it is worth every penny as it has the highest polyphenol content - and when you use it raw, as in a salad dressing, you are consuming quality fat right down to the last drop.

You will clearly need a drink to wash this simple yet delicious salad down, so why not stick with the homestyle theme and revel in the simplicity of fresh lemonade with thyme or a lemon-mint iced tea?

If you have organic lemons on hand, feel free to add some zest to the dressing as well, your digestion will thank you for it!

Chicken Salad With Herb Dressing Recipe

Serves: 4 Prep: 35 min Cook: 15 min

Ingredients

1 lb. chicken breasts
4 cups romaine lettuce leaves, chopped
1 cucumber, diced
1 red bell pepper, diced
½ cup grape tomatoes, halved
½ red onion, sliced
1 avocado, sliced
Paleo cooking fat

Fresh Herb Dressing Ingredients

½ cup extra virgin olive oil
Juice from half lemon
2 tbsp. apple cider vinegar
2 tbsp. fresh parsley, minced
2 tsp. fresh basil, minced
1 tsp. dried oregano
2 garlic cloves, minced
Sea salt and freshly ground black pepper

Preparation

Pound the chicken breasts with a meat mallet or a rolling pin.
In a medium-sized bowl, combine all the ingredients for the simple dressing. Whisk until well emulsified and season to taste.
Pour half of the dressing over the chicken breasts, and let marinade for 15 to 20 minutes.
Heat a skillet over medium-high heat.
Melt the cooking fat and sear chicken breasts in the skillet.
Cook until no longer pink, 6 to 8 minutes per side, and let rest for 4 to 5 minutes.
In a salad bowl, combine romaine lettuce, cucumber, red bell pepper, tomatoes, red onion, and avocado. Toss everything gently.
Slice the chicken breasts, and serve on top of the salad, drizzle with the remaining dressing.

📖 Recipe

Chicken Salad With Herb Dressing Recipe

Refreshing lemon and bountiful herbs in your Paleo salad dressing, smothering a bed of chicken, romaine lettuce and avocado. Simple. Classic. Yum.

5 from 1 vote

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Prep Time 35

Cook Time 15

Total Time 50

Course Salad

Cuisine American

Servings people

Calories 550 kcal

Ingredients

1 lb. chicken breasts
4 cups romaine lettuce leaves chopped
1 cucumber diced
1 red bell pepper diced
½ cup grape tomatoes halved
½ red onion sliced
1 avocado sliced
Paleo cooking fat
½ cup extra virgin olive oil
Juice from half lemon
2 tbsp. apple cider vinegar
2 tbsp. fresh parsley minced
2 tsp. fresh basil minced
1 tsp. dried oregano
2 garlic cloves minced
Sea salt and freshly ground black pepper

Instructions

Pound the chicken breasts with a meat mallet or a rolling pin.
1 lb. chicken breasts
In a medium-sized bowl, combine all the ingredients for the simple dressing. Whisk until well emulsified and season to taste.
½ cup extra virgin olive oil, Juice from half lemon, 2 tbsp. apple cider vinegar, 2 tbsp. fresh parsley, 2 tsp. fresh basil, 1 tsp. dried oregano, 2 garlic cloves, Sea salt and freshly ground black pepper
Pour half of the dressing over the chicken breasts, and let marinade for 15 to 20 minutes.
Heat a skillet over medium-high heat.
Melt the cooking fat and sear chicken breasts in the skillet.
Paleo cooking fat, 1 lb. chicken breasts
Cook until no longer pink, 6 to 8 minutes per side, and let rest for 4 to 5 minutes.
In a salad bowl, combine romaine lettuce, cucumber, red bell pepper, tomatoes, red onion, and avocado. Toss everything gently.
4 cups romaine lettuce leaves, 1 cucumber, 1 red bell pepper, ½ cup grape tomatoes, ½ red onion, 1 avocado
Slice the chicken breasts, and serve on top of the salad, drizzle with the remaining dressing.

Nutrition

Calories: 550kcalCarbohydrates: 13gProtein: 38gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 96mgSodium: 101mgPotassium: 955mgFiber: 7gSugar: 4gVitamin A: 6105IUVitamin C: 62mgCalcium: 94mgIron: 3mg

Keyword chicken, herb dressing, salad

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Mixed Greens, Fennel And Red Pear Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Treat yourself to this colored bowl of red pear, fennel, kiwano, and a fresh dressing. This makes for a perfect fall salad because pears are finally beginning to ripen. Pick up a pear that is freshly plucked and in season and slice it up for this salad.

You may be wondering, "what's a horned melon, and where can I get one?" Horned melons are also known as kiwanos, African horned cucumbers, jelly melons, or hedged gourds. These fruits have little spikes on the yellow-orange outer skin, hence the name "horned melons."

The inner flesh has a consistency similar to jelly and a tart taste. To eat, simply cut the fruit in half and squeeze until the seeds pop out. Horned melons can be expensive or hard to find in stores; if you can't locate a horned melon, use a pomegranate instead.

Serve this with a protein, like chicken or fish. Or add sliced chicken on top of the salad for a quick lunch!

Mixed Greens, Fennel And Red Pear Salad Recipe

Serves: 2 Prep: 15 min

Ingredients

6 cups mixed greens
1 red pear, seeded and cut into thin slices
1 fennel bulb, thinly sliced
⅓ cup fresh blueberries
1 horned melon (kiwano) or pomegranate, seeded
4 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
¼ cup coconut flakes, roasted
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the olive oil, apple cider vinegar, and lemon juice, and season to taste.
In a salad bowl, toss in the mixed greens, red pear, fennel, blueberries, and kiwano or pomegranate seeds.
Pour the dressing on top and toss gently.
Serve topped with roasted coconut flakes.

📖 Recipe

Mixed Greens, Fennel And Red Pear Salad Recipe

A perfect fall salad filled with red pear, fennel, kiwano and a fresh lemon dressing.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 529 kcal

Ingredients

6 cups mixed greens
1 red pear seeded and cut into thin slices
1 fennel bulb thinly sliced
⅓ cup fresh blueberries
1 horned melon kiwano or pomegranate, seeded
4 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
¼ cup coconut flakes roasted
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the olive oil, apple cider vinegar, and lemon juice, and season to taste.
4 tbsp. extra virgin olive oil, 2 tbsp. apple cider vinegar, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
In a salad bowl, toss in the mixed greens, red pear, fennel, blueberries, and kiwano or pomegranate seeds.
6 cups mixed greens, 1 red pear, 1 fennel bulb, ⅓ cup fresh blueberries, 1 horned melon
Pour the dressing on top and toss gently.
Serve topped with roasted coconut flakes.
¼ cup coconut flakes

Nutrition

Calories: 529kcalCarbohydrates: 47gProtein: 6gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gSodium: 102mgPotassium: 1141mgFiber: 12gSugar: 28gVitamin A: 1534IUVitamin C: 63mgCalcium: 96mgIron: 3mg

Keyword fennel, greens, pear, salad

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Hawaiian Barbecue-Style Chicken Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Homemade barbecue sauce and sweet pineapple chunks bring a big punch of flavor to this grilled chicken salad.

Topped with a sweet and sour salad dressing made with pineapple juice and apple cider vinegar, this salad packs a ton of flavor and a lot of veggies.

The list of ingredients to make a homemade BBQ sauce is long, but don't let that deter you from making the sauce. Skip the refined sugars, preservatives, and who-knows-what-else in those store-bought BBQ sauces, and slather your own on the grilled chicken in this recipe.

Think ahead: make a big batch and store the leftover BBQ sauce in small jars in your freezer. Remove a jar from the freezer and place it in the refrigerator to use when you're ready for a new jar.

If you have Paleo kids or someone with a sweet tooth, this would be a good recipe to serve because the pineapple chunks and BBQ sauce add sweetness without a ton of added sugar.

If you make more salad than you can eat, enjoy the big chunks of grilled, caramelized pineapple and chicken the next day for leftovers!

Hawaiian Barbecue-Style Chicken Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

2 chicken breasts, boneless, skinless
½ cup Paleo barbecue sauce
1 pineapple, thickly sliced
6 cups mixed greens
1 red onion, sliced
½ cup grape tomatoes, halved
¼ cup pineapple juice
2 tbsp. apple cider vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat grill to medium-high heat.
Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side.
Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side.
Remove from heat and let rest.
Grill the pineapple for 2 to 3 minutes per side, then set aside.
Slice the chicken and pineapple into bite-sized pieces.
In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion, and grape tomatoes together.
In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil and season to taste.
Drizzle the dressing over the salad, toss gently, and serve.

📖 Recipe

Hawaiian Barbecue-Style Chicken Salad Recipe

A chicken salad made with homemade barbecue sauce and caramelized pineapple chunks for a big punch of flavor.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Hawaiian

Servings people

Calories 469 kcal

Ingredients

2 chicken breasts boneless, skinless
½ cup Paleo barbecue sauce
1 pineapple thickly sliced
6 cups mixed greens
1 red onion sliced
½ cup grape tomatoes halved
¼ cup pineapple juice
2 tbsp. apple cider vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat grill to medium-high heat.
Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side.
2 chicken breasts
Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side.
½ cup Paleo barbecue sauce
Remove from heat and let rest.
Grill the pineapple for 2 to 3 minutes per side, then set aside.
1 pineapple
Slice the chicken and pineapple into bite-sized pieces.
In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion, and grape tomatoes together.
6 cups mixed greens, 1 red onion, ½ cup grape tomatoes
In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil and season to taste.
¼ cup pineapple juice, 2 tbsp. apple cider vinegar, ¼ cup olive oil, Sea salt and freshly ground black pepper
Drizzle the dressing over the salad, toss gently, and serve.

Nutrition

Calories: 469kcalCarbohydrates: 51gProtein: 29gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 453mgPotassium: 762mgFiber: 4gSugar: 37gVitamin A: 1067IUVitamin C: 128mgCalcium: 73mgIron: 2mg

Keyword barbecue style, chicken, salad

Tried this recipe?Let us know how it was!

Southern-Style Potato Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

All eyes are on this southern-style potato salad made with bits of bacon and a tangy dressing! Who can resist salty and savory bacon mixed with soft potatoes and a host of seasonings?! Bring this potato salad to a BBQ or simply serve it as a side for an all-around favorite dish.

Most potato salads (like this one and this one) are made with a homemade mayonnaise dressing base. If you don't prefer mayo or are looking for a mayo-free version, this is your salad.

In fact, French-style potato salads are often made without a mayonnaise base and instead are made with an herby olive oil-balsamic dressing, like this one.

Even though this is a mayo-free potato salad, it's important to keep it refrigerated because bacon needs to be kept cold. Be sure to choose a well-sourced bacon from a farmer’s market, local grocer, or quality butcher shop. Serve with a bunless burger or chicken dish!

Southern-Style Potato Salad Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

6 to 8 russet or sweet potatoes, diced
1 red onion, sliced
1 tbsp. coriander seeds
1 tsp. cumin seeds
½ tbsp. dried oregano
½ tsp. chili flakes
4 bacon slices, cooked and minced
3 tbsp. fresh parsley, minced
¼ cup olive oil
2 tbsp. red wine vinegar
1 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Cook diced potatoes in boiling water until tender, 15 to 20 minutes.
Drain the water and let the potatoes cool.
Melt cooking fat in a skillet over medium-high heat.
Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside.
Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes.
In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil, and red wine vinegar.
Whisk together and season to taste.
Add the potatoes to the onion-bacon sauce and gently toss.
Eat right away or serve cold.

📖 Recipe

Southern-Style Potato Salad Recipe

A mayo-free, southern-style potato salad made with bits of bacon and an herb-filled balsamic dressing.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine American

Servings people

Calories 574 kcal

Ingredients

6 to 8 russet or sweet potatoes diced
1 red onion sliced
1 tbsp. coriander seeds
1 tsp. cumin seeds
½ tbsp. dried oregano
½ tsp. chili flakes
4 bacon slices cooked and minced
3 tbsp. fresh parsley minced
¼ cup olive oil
2 tbsp. red wine vinegar
1 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Cook diced potatoes in boiling water until tender, 15 to 20 minutes.
6 to 8 russet or sweet potatoes
Drain the water and let the potatoes cool.
Melt cooking fat in a skillet over medium-high heat.
1 tbsp. cooking fat
Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside.
1 red onion
Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes.
1 tbsp. coriander seeds, 1 tsp. cumin seeds
In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil, and red wine vinegar.
½ tbsp. dried oregano, ½ tsp. chili flakes, 4 bacon slices, 3 tbsp. fresh parsley, ¼ cup olive oil, 2 tbsp. red wine vinegar
Whisk together and season to taste.
Sea salt and freshly ground black pepper
Add the potatoes to the onion-bacon sauce and gently toss.
Eat right away or serve cold.

Nutrition

Calories: 574kcalCarbohydrates: 76gProtein: 10gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 15mgSodium: 354mgPotassium: 1395mgFiber: 14gSugar: 16gVitamin A: 49266IUVitamin C: 26mgCalcium: 194mgIron: 5mg

Keyword potato, salad, southern style

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Spicy Mexican-Style Chicken Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Have leftover chicken and looking for a way to use it other than another green salad? Try this slightly spicy yet creamy chicken salad that takes just a few minutes to prepare.

Red onion, bell pepper, jalapeno, and flavorful spices showcase a host of different flavors and textures without all the lettuce.

You're not alone if you regularly have leftover chicken on hand -- whether you roast a whole chicken or have leftover chicken from last night's meal, it's a common occurrence.

Luckily, there are plenty of ways to use leftover chicken, like in a stuffed potato, soup, omelet, salad, or tossed in a stir-fry. Or, you can whip up a creamy salad like this one with homemade mayo.

If you pack a lunch to take to work or school with you, this would be a perfect salad to prepare the night before and take with you the next morning.

Don't be afraid to mix the mayo dressing in the chicken the night before because the seasonings and mayonnaise will marinate into the chicken and will only make the salad even tastier the next day!

Spicy Mexican-Style Chicken Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

2 cups chicken breast, cooked and shredded
¼ cup red onion, minced
½ cup bell pepper, minced
1 jalapeno, minced
½ cup mayonnaise
2 tbsp. fresh lemon juice
1 tsp. chili powder
¼ tsp. cumin powder
¼ tsp. paprika
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the mayonnaise, lemon juice, chili powder, cumin, paprika, and season to taste.
In a large bowl, add the chicken, red onion, bell pepper, and jalapeno.
Pour in the mayo dressing and toss gently.
Adjust the amount of mayonnaise if needed.
Cover and refrigerate until ready to serve.

📖 Recipe

Spicy Mexican-Style Chicken Salad Recipe

A slightly spicy, yet creamy chicken salad made with homemade mayonnaise, bell pepper, jalapeno and flavorful spices.

5 from 3 votes

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Prep Time 15

Total Time 15

Course Salad

Cuisine Mexican

Servings people

Calories 292 kcal

Ingredients

2 cups chicken breast cooked and shredded
¼ cup red onion minced
½ cup bell pepper minced
1 jalapeno minced
½ cup mayonnaise
2 tbsp. fresh lemon juice
1 tsp. chili powder
¼ tsp. cumin powder
¼ tsp. paprika
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the mayonnaise, lemon juice, chili powder, cumin, paprika, and season to taste.
½ cup mayonnaise, 2 tbsp. fresh lemon juice, 1 tsp. chili powder, ¼ tsp. cumin powder, ¼ tsp. paprika, Sea salt and freshly ground black pepper
In a large bowl, add the chicken, red onion, bell pepper, and jalapeno.
2 cups chicken breast, ¼ cup red onion, ½ cup bell pepper, 1 jalapeno
Pour in the mayo dressing and toss gently.
Adjust the amount of mayonnaise if needed.
Cover and refrigerate until ready to serve.

Nutrition

Calories: 292kcalCarbohydrates: 4gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 287mgPotassium: 381mgFiber: 1gSugar: 2gVitamin A: 1147IUVitamin C: 28mgCalcium: 18mgIron: 1mg

Keyword chicken, mexican-style, salad, spicy

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Grilled Eggplant & Sun-Dried Tomato Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Treat yourself to a veggie-filled salad of sliced eggplant, sun-dried tomatoes, and fresh herbs. Eggplants are generally available in late summer through fall, so this would be an appropriate seasonal fall salad. And because this is full of veggies, bring this to a BBQ for everyone to enjoy, including non-meat eaters!

Grilled Eggplant & Sun-Dried Tomato Salad

Luckily, sun-dried tomatoes are available year-round. You can make your own by using a dehydrator, or you can buy them dry-packed or oil-packed. If you choose to buy oil-packed tomatoes, be sure to check the label to be sure they are packed in olive oil rather than canola or vegetable oil.

Sun-dried tomatoes have a rich taste compared to their water-filled counterpart because the dehydration process concentrates the flavor. Because of the concentration, there are more nutrients in sun-dried tomatoes, like Vitamin C, potassium, and manganese.

This salad would be a perfect side to a grilled dish or even a casserole. If the slices of grilled eggplants are too large, chop them down into bite-sized pieces.

Grilled Eggplant & Sun-Dried Tomato Salad Recipe

Serves: 4 Prep: 15 min Cook: 8 min

Ingredients

1 eggplant, sliced
1 green onion, sliced
½ cup sun-dried tomatoes, sliced
4 cups mixed greens
1 tbsp. fresh mint, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh oregano, chopped
4 tbsp. olive oil
Sea salt and freshly ground black pepper

Simple Dressing Ingredients

¼ cup olive oil
2 garlic cloves, minced
½ tbsp. Dijon mustard
½ tsp. smoked paprika
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium heat.
Brush the sliced eggplant with olive oil and season to taste.
In a bowl, combine all the ingredients for the simple dressing and whisk until well emulsified.
Place the sliced eggplants on the preheated grill, and cook for 2 to 3 minutes per side, remove and let cool.
Toss all the remaining ingredients into a salad bowl.
Serve the salad topped with grilled eggplants and drizzle with the simple dressing.

📖 Recipe

Grilled Eggplant & Sun-Dried Tomato Salad Recipe

Serve up this veggie-filled salad made of sliced grilled eggplant, sun-dried tomatoes and fresh herbs with a simple dressing.

4.50 from 2 votes

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Prep Time 15

Cook Time 8

Total Time 23

Course Salad

Cuisine American

Servings people

Calories 341 kcal

Ingredients

1 eggplant sliced
1 green onion sliced
½ cup sun-dried tomatoes sliced
4 cups mixed greens
1 tbsp. fresh mint chopped
1 tbsp. fresh parsley chopped
1 tbsp. fresh oregano chopped
4 tbsp. olive oil
Sea salt and freshly ground black pepper
¼ cup olive oil
2 garlic cloves minced
½ tbsp. Dijon mustard
½ tsp. smoked paprika
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Preheat the grill to medium heat.
Brush the sliced eggplant with olive oil and season to taste.
1 eggplant, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
In a bowl, combine all the ingredients for the simple dressing and whisk until well emulsified.
¼ cup olive oil, 2 garlic cloves, ½ tbsp. Dijon mustard, ½ tsp. smoked paprika, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Place the sliced eggplants on the preheated grill, and cook for 2 to 3 minutes per side, remove and let cool.
Toss all the remaining ingredients into a salad bowl.
1 green onion, ½ cup sun-dried tomatoes, 4 cups mixed greens, 1 tbsp. fresh mint, 1 tbsp. fresh parsley, 1 tbsp. fresh oregano
Serve the salad topped with grilled eggplants and drizzle with the simple dressing.

Nutrition

Calories: 341kcalCarbohydrates: 20gProtein: 4gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 54mgPotassium: 926mgFiber: 8gSugar: 10gVitamin A: 1467IUVitamin C: 26mgCalcium: 112mgIron: 4mg

Keyword eggplant, grilled, sun-dried tomato

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Pear Salad With Honey-Citrus Vinaigrette Recipe

November 28, 2022 by Paleo Leaper Leave a Comment

Fall is the season for crisp apples, big squashes, and juicy pears. Find a fresh pear and slice it up over a big pile of fresh greens and drizzle with a sweet and zesty vinaigrette. Root veggies and squashes can be a bit heavy, so if you're craving something light and green, this salad is right up that alley.

Pear Salad With Honey-Citrus Vinaigrette

Pears are like avocados; some are too hard, some are too soft -- finding the perfect one takes some investigative work. Here's how to find a ripe pear: press on the top of the pear. If it gives to the pressure, then the pear is ready to eat. If the top is too soft, the pear is overripe. Avoid pears with bruises or dark soft spots.

If you want to make this into a lunch, add a chicken beast or a side of leftover protein. You can even add a little bacon for a bit of that smoky bacon flavor!

Pear Salad With Honey-Citrus Vinaigrette Recipe

Serves: 4 Prep: 15 min

Ingredients

5 cups romaine lettuce, chopped
1 pear, sliced
½ cucumber, diced
½ cup cherry tomatoes, halved
½ cup red grapes, halved

Honey-Citrus Vinaigrette Ingredients

3 tbsp. fresh orange juice
1 tbsp. orange zest
2 tsp. raw honey
¼ cup extra virgin olive oil
1 tbsp. fresh parsley, minced
Sea salt and freshly ground black pepper

Preparation

In a bowl or jar, mix all the ingredients for the vinaigrette, season to taste, and whisk until well combined.
Add all the ingredients for the salad into a big salad bowl.
Drizzle the vinaigrette on top and toss gently until well-coated.

📖 Recipe

Pear Salad With Honey-Citrus Vinaigrette Recipe

Slice up a fresh pear and serve over a bed of fresh greens drizzled with a sweet and zesty vinaigrette. Add some protein for a filling lunch!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 193 kcal

Ingredients

5 cups romaine lettuce chopped
1 pear sliced
½ cucumber diced
½ cup cherry tomatoes halved
½ cup red grapes halved
3 tbsp. fresh orange juice
1 tbsp. orange zest
2 tsp. raw honey
¼ cup extra virgin olive oil
1 tbsp. fresh parsley minced
Sea salt and freshly ground black pepper

Instructions

In a bowl or jar, mix all the ingredients for the vinaigrette, season to taste, and whisk until well combined.
3 tbsp. fresh orange juice, 1 tbsp. orange zest, 2 tsp. raw honey, ¼ cup extra virgin olive oil, 1 tbsp. fresh parsley, Sea salt and freshly ground black pepper
Add all the ingredients for the salad into a big salad bowl.
5 cups romaine lettuce, 1 pear, ½ cucumber, ½ cup cherry tomatoes, ½ cup red grapes
Drizzle the vinaigrette on top and toss gently until well coated.

Nutrition

Calories: 193kcalCarbohydrates: 18gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 11mgPotassium: 376mgFiber: 4gSugar: 12gVitamin A: 5608IUVitamin C: 26mgCalcium: 45mgIron: 1mg

Keyword honey, pear, salad, vinaigrette

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Egg And Avocado Salad Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

You might not think the terms “Paleo” and “vegetarian” work together, but this recipe shows how the use of the vegetarian-friendly egg makes this partnership possible.

This recipe is a simple, low-cost, low-prep dish that can be served on its own for a filling lunch, paired with other proteins for dinner, or even eaten for breakfast.

The combination of eggs and avocado gives this dish a great base, one that the experienced chef can play with a bit to suit other occasions. Overall, this salad is versatile enough to be used in a host of situations, all while meeting your nutritional goals.

This recipe calls for homemade mayonnaise in the base – it’s important to prep this ahead of time so that you don’t find yourself substituting a non-Paleo, store-bought version.

Try not to be too concerned with the fat content in this recipe – a quick look at the nutritional content of the ingredients shows high concentrations of the good types of fats that your body needs to run efficiently.

The flavor combination presented here is most similar to the traditional egg salad you’d see at a company pot-luck or picnic – consider sizing up the portions of this recipe to serve at larger events.

The lemon juice in this recipe will prevent “avocado syndrome” (the premature browning of a dish containing this ingredient), but it’s best to ensure this dish is tightly covered and refrigerated for as long as possible before serving.

If you are enjoying this recipe at home, make it a complete meal by pairing it with a simple grilled protein, such as the grilled chicken with lime butter, for a satiating plate.

Egg And Avocado Salad Recipe

Serves: 4 Prep: 15 min Cook: 10 min

Ingredients

4 eggs
1 avocado, chopped
½ bell pepper, diced
½ red onion, diced
¼ cup homemade mayonnaise
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Place eggs in a saucepan and add cold water to cover eggs by 1 inch.
Heat the water over high heat and bring it to a boil.
Lower heat to low and simmer for about 10 minutes.
Drain water and cool the eggs in ice-cold water.
Once the eggs are cool, peel and chop.
Combine all ingredients in a bowl and toss until well combined. Season with salt and pepper to taste.

📖 Recipe

Egg And Avocado Salad Recipe

Traditional egg salad is non-Paleo, but this version with avocado and home-made mayo is one you can enjoy while being faithful to the Paleo diet.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 249 kcal

Ingredients

4 eggs
1 avocado chopped
½ bell pepper diced
½ red onion diced
¼ cup homemade mayonnaise
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Place eggs in a saucepan and add cold water to cover eggs by 1 inch.
4 eggs
Heat the water over high heat and bring it to a boil.
Lower heat to low and simmer for about 10 minutes.
Drain water and cool the eggs in ice-cold water.
Once the eggs are cool, peel and chop.
Combine all ingredients in a bowl and toss until well combined. Season with salt and pepper to taste.
1 avocado, ½ bell pepper, ½ red onion, ¼ cup homemade mayonnaise, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper

Nutrition

Calories: 249kcalCarbohydrates: 7gProtein: 7gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 170mgSodium: 156mgPotassium: 362mgFiber: 4gSugar: 2gVitamin A: 786IUVitamin C: 27mgCalcium: 36mgIron: 1mg

Keyword avocado, egg, salad

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Keto Tuna Salad Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Tuna salad is still tuna salad without the bread! Embrace the keto lifestyle change and serve your fish over a bed of fresh greens and always be sure that your health comes first.

Grains, gluten and non-gluten, have been around for thousands of years, yet they cause all sorts of problems in the modern, wheat-filled diet, so avoid them at all costs and opt for satisfying nourishment instead.

Here, the nutrients are coming from tuna, and now is the time to purchase the best you can afford. If you have the time to cook your own tuna steaks and shred the meat, then go for it, that is the freshest you can get!

If you have time to open a can of fish, that's very reasonable and practical; just know what to buy and what to avoid in choosing canned fish.

You will want to seek out a good source of light or skipjack tuna from the United States or Asia and make sure that it is not packed in certain oils, such as canola or soybean oil. When all is said and done, find a brand that you trust and support, as consumers always speak with their purchases.

With the sourcing of quality tuna out of the way, you can get back to the business of eating and enjoying life, one tuna salad at a time. Whatever you do, never forget the homemade mayonnaise!

Keto Tuna Salad Recipe

Serves: 2 Prep: 15 min

Ingredients

1 cup cooked tuna, flaked
1 celery stalk, minced
½ cucumber, peeled and diced
½ bell pepper, diced
½ cup cherry tomatoes, diced
1 green onion, sliced
¼ cup homemade mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the Paleo mayonnaise, lemon juice, Dijon, and season to taste.
In another bowl, combine all the other remaining ingredients.
Pour the mayo mixture over the tuna and toss until everything is well-mixed.
Cover and refrigerate until ready to eat.
Serve the tuna salad over fresh greens.

📖 Recipe

Keto Tuna Salad Recipe

Creamy Paleo mayonnaise coating flaky chunks of tuna with diced bits of cucumber and crunchy celery? Sounds like a keto tuna salad to us!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 291 kcal

Ingredients

1 cup cooked tuna flaked
1 celery stalk minced
½ cucumber peeled and diced
½ bell pepper diced
½ cup cherry tomatoes diced
1 green onion sliced
¼ cup homemade mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the Paleo mayonnaise, lemon juice, Dijon, and season to taste.
¼ cup homemade mayonnaise, 1 tbsp. fresh lemon juice, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper
In another bowl, combine all the other remaining ingredients.
1 celery stalk, ½ cucumber, ½ bell pepper, ½ cup cherry tomatoes
Pour the mayo mixture over the tuna and toss until everything is well-mixed.
1 cup cooked tuna
Cover and refrigerate until ready to eat.
Serve the tuna salad over fresh greens.
1 green onion

Nutrition

Calories: 291kcalCarbohydrates: 7gProtein: 16gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 39mgSodium: 437mgPotassium: 428mgFiber: 2gSugar: 4gVitamin A: 1304IUVitamin C: 53mgCalcium: 43mgIron: 2mg

Keyword keto, tuna salad

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Keto Avocado Egg Salad Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

There are many options for low-carb salads, and this one takes the cake - coming in at just 5g of carbs. If you are really watching your intake, or are just in need of a low-key day, know that this keto avocado egg salad is just the one to keep your numbers right where they should be.

As a bonus: it is incredibly easy to make; you can store it in the fridge till you are ready to eat, and it just so happens to taste pretty darn good too.

For a successful egg salad, it takes mayo; there is no substitute for the real thing. Here is how to make homemade mayonnaise from the comfort of your own kitchen.

It is a recipe that you will want to memorize because it is ultra-useful in many dishes; it also makes a great base for a dipping sauce - just saying.

As far as the quality of eggs, seek out free-range if you can find it, opt for organic and if duck eggs happen to be available near you, then try them out too - the rich yolk will become a lovely reddish-orange hue when cooked and add some additional color interest to the plate.

You can scoop the egg salad onto a bed of fresh leaves or concoct a fancy lettuce wrap. When in doubt, a rasher or two never hurts to protein it up a notch - just fry it well and sprinkle the golden crumbles on top.

Keto Avocado Egg Salad Recipe

Serves: 4 Prep: 20 min Cook: 12 min

Ingredients

6 eggs
1 avocado
1 tbsp. fresh lemon juice or lime juice
2 celery stalks, diced
¼ cup homemade mayonnaise
1 tbsp. Dijon mustard
Sea salt and freshly ground black pepper

Preparation

Bring a pot of cold water to a boil, making sure there is enough water to cover the eggs.
Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
Drain the hot water from the eggs and run cold water over them.
Peel and cut eggs into big chunks.
Mash the avocado in a bowl; mix in the lemon juice, mayonnaise, mustard, and season to taste.
In a bowl, combine the eggs, celery, and avocado-mayonnaise mixture.
Refrigerate until ready to serve.

📖 Recipe

Keto Avocado Egg Salad Recipe

Boiled eggs are boring. Keto avocado egg salad is not. What's the difference? Paleo mayonnaise and a hint of lime to keep things interesting.

5 from 1 vote

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Prep Time 20

Cook Time 12

Total Time 32

Course Salad

Cuisine American

Servings people

Calories 273 kcal

Ingredients

6 eggs
1 avocado
1 tbsp. fresh lemon juice or lime juice
2 celery stalks diced
¼ cup homemade mayonnaise
1 tbsp. Dijon mustard
Sea salt and freshly ground black pepper

Instructions

Bring a pot of cold water to a boil, making sure there is enough water to cover the eggs.
6 eggs
Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
Drain the hot water from the eggs and run cold water over them.
Peel and cut eggs into big chunks.
Mash the avocado in a bowl; mix in the lemon juice, mayonnaise, mustard, and season to taste.
1 avocado, 1 tbsp. fresh lemon juice or lime juice, ¼ cup homemade mayonnaise, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper
In a bowl, combine the eggs, celery, and avocado-mayonnaise mixture.
2 celery stalks
Refrigerate until ready to serve.

Nutrition

Calories: 273kcalCarbohydrates: 5gProtein: 10gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 251mgSodium: 228mgPotassium: 352mgFiber: 4gSugar: 1gVitamin A: 451IUVitamin C: 7mgCalcium: 47mgIron: 2mg

Keyword avocado, egg, keto recipe, salad

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Keto Taco Salad Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Tacos are divine; let's get that straight out of the way. But, made in the traditional way with corn/wheat shells, they are fully loaded with carbs.

A single taco isn't going to set you back on gaining health, though it doesn't help either - and it is truly difficult to eat just one. If you are already familiar with a Paleo lifestyle, then making recipe switches to keto-friendly ones is a no-brainer.

The cilantro-lime vinaigrette to top your taco salad with contains a special ingredient: olive oil. You are going to be using it liberally on a keto diet, so make sure to buy the top of the line, and this is a case when the most expensive actually is the best.

Go for the extra-virgin olive oil when you have the chance, as it is an unrefined oil (leaves all the antioxidants intact), and it is not treated with chemicals like the lower grades of olive oil. It should contain no more than 1% oleic acid, have a distinct flavor, and most likely will have a greenish tint.

One avocado is already present in this taco salad, yet there is always the possibility to add more - and we highly recommend working it in the keto taco salad by way of quick and easy guacamole.

For more mouthwatering taco inspiration, you could also indulge in a taco-stuffed avocado full of all the familiar spices that make tacos so irresistibly great.

Keto Taco Salad Recipe

Serves: 4 Prep: 20 min Cook: 15 min

Ingredients

1 lb. ground beef
½ onion, diced
4 to 5 cups romaine lettuce
1 cup grape tomatoes, halved
1 avocado, peeled and diced
1 bell pepper, diced
1 green onion, sliced
2 tbsp. taco seasoning
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Cilantro-Lime Vinaigrette Ingredients

½ cup olive oil
3 tbsp. fresh lime juice
1 garlic clove, minced
¼ cup fresh cilantro, minced
¼ tsp. chili powder

Preparation

Heat coconut oil in a skillet over high heat; add the onion and the ground beef.
Cook until the beef is browned, sprinkle with the taco seasoning, and cook, stirring until well mixed.
In a bowl, combine all the ingredients for the vinaigrette and whisk until well emulsified.
In a salad bowl, toss together the lettuce, tomatoes, bell pepper, avocado, green onion, and ground beef.
Drizzle with the vinaigrette, give everything another toss, and serve.

📖 Recipe

Keto Taco Salad Recipe

Ditch the tortilla! A keto taco salad that tastes just as wonderful as any other, is about to appear on your dinner table in short order.

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Cuisine Mexican

Servings people

Calories 716 kcal

Ingredients

1 lb. ground beef
½ onion diced
4 to 5 cups romaine lettuce
1 cup grape tomatoes halved
1 avocado peeled and diced
1 bell pepper diced
1 green onion sliced
2 tbsp. taco seasoning
2 tbsp. coconut oil
Sea salt and freshly ground black pepper
½ cup olive oil
3 tbsp. fresh lime juice
1 garlic clove minced
¼ cup fresh cilantro minced
¼ tsp. chili powder

Instructions

Heat coconut oil in a skillet over high heat; add the onion and the ground beef.
½ onion, 2 tbsp. coconut oil, 1 lb. ground beef
Cook until the beef is browned, sprinkle with the taco seasoning, and cook, stirring until well mixed.
2 tbsp. taco seasoning
In a bowl, combine all the ingredients for the vinaigrette and whisk until well emulsified.
Sea salt and freshly ground black pepper, ½ cup olive oil, 3 tbsp. fresh lime juice, 1 garlic clove, ¼ cup fresh cilantro, ¼ tsp. chili powder
In a salad bowl, toss together the lettuce, tomatoes, bell pepper, avocado, green onion, and ground beef.
4 to 5 cups romaine lettuce, 1 cup grape tomatoes, 1 avocado, 1 bell pepper, 1 green onion, 1 lb. ground beef
Drizzle with the vinaigrette, give everything another toss, and serve.

Nutrition

Calories: 716kcalCarbohydrates: 16gProtein: 22gFat: 65gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 81mgSodium: 690mgPotassium: 873mgFiber: 7gSugar: 5gVitamin A: 6297IUVitamin C: 59mgCalcium: 58mgIron: 4mg

Keyword keto recipe, salad, Taco

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Peach And Bacon Salad Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

Some days only a salad will satisfy you. Make it a salad with fruit and bacon; yes, some fresh greens should be present too - and pretty soon, salads will be fun, explorative, and intriguing.

With millions of recipes and a plethora of ingredients to be bought/harvested/foraged, it will be hard to choose just one as a favorite, but we believe this recipe is a great start, particularly if you love peaches.

Peaches are nice in smoothies, crumbles, and sauces, yet they are lovely in a simple salad, nicely complementing the salty protein of pork origin, bacon. Peaches are a member of the rose family, as are apricots, almonds, and plums, and it is not just the fruit you can eat. The flowers are edible as well! You can sense them by their aroma, and you can recognize them by feeling too.

Covered in fuzz they are, but if you would like to remove the fuzzy skin, just follow this simple tip: bring a pot of water to boil, drop the entire peach in for 30 seconds, remove with a spoon, and place into an ice water bath, from there the peeling should be easy and accomplished without the use of a knife.

If you feel the need, or the craving, to add a skewer full of protein, then we suggest trying some Key West grilled chicken for the most sublime match.

Peach And Bacon Salad Recipe

Serves: 2 Prep: 20 min

Ingredients

4 cups romaine lettuce, chopped
½ cucumber, diced
½ red onion, thinly sliced
2 peaches, sliced
4 bacon slices, cooked and crumbled
¼ cup sliced almonds

Honey-Lemon Dressing

¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
½ tsp. fresh lemon zest
1 tbsp. raw honey
1 tbsp. fresh parsley, minced
Sea salt and freshly ground black pepper

Preparation

Whisk together all of the ingredients for the dressing until well emulsified and season to taste.
In a bowl, combine the lettuce, cucumber, onion, peach, and fried bacon.
Drizzle the honey-lemon dressing over the salad and toss gently.
Adjust the seasoning and serve.

📖 Recipe

Peach And Bacon Salad Recipe

Love peaches and bacon? Pair them together in this surprisingly tasty salad with a homemade honey-lemon dressing that will make your co-workers envious.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 620 kcal

Ingredients

4 cups romaine lettuce chopped
½ cucumber diced
½ red onion thinly sliced
2 peaches sliced
4 bacon slices cooked and crumbled
¼ cup sliced almonds
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
½ tsp. fresh lemon zest
1 tbsp. raw honey
1 tbsp. fresh parsley minced
Sea salt and freshly ground black pepper

Instructions

Whisk together all of the ingredients for the dressing until well emulsified and season to taste.
¼ cup sliced almonds, ¼ cup extra virgin olive oil, ¼ cup freshly squeezed lemon juice, ½ tsp. fresh lemon zest, 1 tbsp. raw honey, 1 tbsp. fresh parsley
In a bowl, combine the lettuce, cucumber, onion, peach, and fried bacon.
4 cups romaine lettuce, ½ cucumber, ½ red onion, 2 peaches, 4 bacon slices
Drizzle the honey-lemon dressing over the salad and toss gently.
Adjust the seasoning and serve.
Sea salt and freshly ground black pepper

Nutrition

Calories: 620kcalCarbohydrates: 34gProtein: 12gFat: 51gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 29mgSodium: 326mgPotassium: 807mgFiber: 7gSugar: 23gVitamin A: 9372IUVitamin C: 38mgCalcium: 101mgIron: 3mg

Keyword bacon, peach, salad

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Tuna Salad Verrine Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Verrine is a French word that refers to the type of glass used to plate a variety of recipes, from starters to desserts. Here we filled them with layers of vegetables and tuna salad.

This would be great for a snack, light lunch, or even part of a lunch for a crowd. We know that offices or potlucks are usually filled with things like pastries, sandwiches, and other opportunities to stray away from the Paleo diet.

When you have a repertoire of recipes that you can prepare in advance, it makes it much easier to prevent doing just that. If you thought tuna salad wasn’t something you’d get to enjoy, know that by preparing your mayo yourself, you’ll be able to reintroduce this.

Part of the prep for this dish is using pre-cooked, flaked tuna instead of cooking this yourself. It keeps the prep time a bit lower than it would be otherwise, but the tradeoff here is finding a good, pre-cooked tuna to actually use.

When you’re out shopping, check your ingredient lists carefully and stick to brands known for ethical farming practices. You’ll also want to prepare your homemade mayo in advance as well – remember you can store the extra and use it for other dishes throughout the week.

This tuna salad works really well all on its own for a complete lunch. If you’d like to add some additional variety, we think a home-prepared fruit salad would accompany this beautifully. A great option to try is this watermelon, strawberry, and tomato salad.

Tuna Salad Verrine Recipe

Serves: 4 Prep: 20 min

Ingredients

1 cup flaked, cooked tuna
1 celery stalk, minced
1 green onion, sliced
½ cucumber, peeled and diced
½ bell pepper, diced
½ cup cherry tomatoes, diced
¼ cup homemade mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the tuna, celery, green onion, mayonnaise, lemon juice, and Dijon mustard; season with salt and pepper to taste.
Toss everything until well combined and refrigerate covered if not using right away.
Assemble the dish by layering the tuna salad with the diced vegetables in a small glass. (verrine)
Serve the topped with fresh parsley or cilantro.

📖 Recipe

Tuna Salad Verrine Recipe

A quick and easy lunch might be hard to find time for, but this recipe keeps things simple with precooked tuna.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 251 kcal

Ingredients

1 cup flaked cooked tuna
1 celery stalk minced
1 green onion sliced
½ cucumber peeled and diced
½ bell pepper diced
½ cup cherry tomatoes diced
¼ cup homemade mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the tuna, celery, green onion, mayonnaise, lemon juice, and Dijon mustard; season with salt and pepper to taste.
1 cup flaked, 1 celery stalk, 1 green onion, ¼ cup homemade mayonnaise, 1 tbsp. fresh lemon juice, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper
Toss everything until well combined and refrigerate covered if not using right away.
Assemble the dish by layering the tuna salad with the diced vegetables in a small glass. (verrine)
½ cucumber, ½ bell pepper, ½ cup cherry tomatoes
Serve the topped with fresh parsley or cilantro.

Nutrition

Calories: 251kcalCarbohydrates: 8gProtein: 2gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 6mgSodium: 142mgPotassium: 261mgFiber: 4gSugar: 3gVitamin A: 630IUVitamin C: 27mgCalcium: 20mgIron: 1mg

Keyword tuna salad, verrine

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Apple, Kale, And Cabbage Salad Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

One of the best ways to accompany a simple main course is with a delicious and complex salad. This recipe combines some of the healthiest greens with additions like fruit and almonds to create a flavor that’s fairly neutral yet nuanced.

It’s a vegetarian-friendly side as well, so if you are trying to eat a Paleo diet with limited proteins, this a fantastic dish.

We love this as part of the main course or as a prepared-in-advance salad for lunch – just remember to keep your dressing separate from your greens until you’re ready to eat to enjoy anytime during your day!

Unlike so many traditional salad recipes that rely on plain lettuce as the base, this dish is really centered on the use of cabbage and kale. You can certainly shift your ratios of these depending on your preferences and what you have available, but we like to include both for a few reasons.

Cabbage, for example, is associated with higher levels of the antioxidant glutathione, and kale (regarded by many as a “super-food”) is packed with Vitamins A, C, and K – all essential for a balanced diet.

With salads, there’s always a trade-off to consider – more expensive, pre-shredded greens or the more time-consuming heads you find in the produce section.

One of our favorite techniques to save money and time is to buy the larger heads and break out the food processor – this keeps preparation fairly quick and lowers your cost significantly. If you’re serving this dish with dinner, consider pairing it with the Cajun Chicken with Blueberry Sauce to tie your salad and main dish flavors together nicely.

Apple, Kale, And Cabbage Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

1 cup green cabbage, shredded
½ cup red cabbage, shredded
2 cups raw kale, shredded
2 carrots, shredded
1 apple, peeled, cored, and sliced
¼ cup almonds, slivered
¼ cup fresh blueberries
¼ cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. raw honey
1 tbsp. lemon juice
Sea salt and freshly ground black pepper

Preparation

In a salad bowl, combine the green cabbage, red cabbage, carrots, kale, apple, and blueberries.
In a bowl, whisk the olive oil, apple cider vinegar, honey, and lemon juice; season to taste with salt and pepper.
Drizzle the vinaigrette over the kale salad and toss until well blended.
Serve the salad topped with slivered almonds.

📖 Recipe

Apple, Kale, And Cabbage Salad Recipe

Looking for a fulfilling salad? This super-green laden dish is simple, healthy, and delicious.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 234 kcal

Ingredients

1 cup green cabbage shredded
½ cup red cabbage shredded
2 cups raw kale shredded
2 carrots shredded
1 apple peeled, cored, and sliced
¼ cup almonds slivered
¼ cup fresh blueberries
¼ cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. raw honey
1 tbsp. lemon juice
Sea salt and freshly ground black pepper

Instructions

In a salad bowl, combine the green cabbage, red cabbage, carrots, kale, apple, and blueberries.
1 cup green cabbage, ½ cup red cabbage, 2 cups raw kale, 2 carrots, 1 apple, ¼ cup fresh blueberries
In a bowl, whisk the olive oil, apple cider vinegar, honey, and lemon juice; season to taste with salt and pepper.
¼ cup extra virgin olive oil, 2 tbsp. apple cider vinegar, 2 tbsp. raw honey, 1 tbsp. lemon juice, Sea salt and freshly ground black pepper
Drizzle the vinaigrette over the kale salad and toss until well blended.
Serve the salad topped with slivered almonds.
¼ cup almonds

Nutrition

Calories: 234kcalCarbohydrates: 19gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gSodium: 31mgPotassium: 299mgFiber: 4gSugar: 14gVitamin A: 4208IUVitamin C: 49mgCalcium: 119mgIron: 1mg

Keyword apple, cabbage, kale, salad

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Balsamic Tomato And Onion Salad Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

If you love the taste of onions and tomatoes, this recipe is for you. In this simple salad, these two ingredients come together to create a low-budget, quick, and vegan Paleo salad option that works well paired with a main course or as a healthy snack.

This recipe couldn’t be simpler to prepare – with a handful of ingredients and minimal prep; you’ll be ready to serve and enjoy the delicious flavors of the raw vegetables included here.

Since the value of this dish lies in the simplicity of the ingredients used, it becomes even more important to seek out high-quality produce that’s at the peak of freshness. While the least expensive tomatoes and onions may seem like an appealing way to save money, they can also lead to boring flavors.

When you’re looking for the type of fresh produce that makes dishes like this really stand out, venture into your local farmer’s market, or try your hand at growing your own!

One component of this dish that can be adjusted is the onions – for some, raw onions are just too harsh to include, even when they are dressed up with balsamic vinegar and other oils. If that's the case, try giving your onions a quick sauté before layering them into the salad – this will help take a bit of the bite out of the onions while still allowing you to incorporate them.

Since this salad is so simple and neutral, adding it to any main course option will work. We like the idea of adding unconventional poultry to this dish – try serving it with the Orange and Lemon Roasted Duck for an unexpected combination.

Balsamic Tomato And Onion Salad Recipe

Serves: 2 Prep: 15 min

Ingredients

2 cups grape tomatoes, halved
1 small onion, thinly sliced
3 tbsp. virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. fresh basil, minced
Sea salt and freshly ground black pepper

Preparation

Arrange the salad in layers, alternating between the tomatoes and onion.
Drizzle with olive oil and balsamic vinegar.
Season the salad with salt and pepper to taste and top with fresh basil.

📖 Recipe

Balsamic Tomato And Onion Salad Recipe

Sometimes the value of a salad lies in its simplicity... and this dish shows simple done just right.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 261 kcal

Ingredients

2 cups grape tomatoes halved
1 small onion thinly sliced
3 tbsp. virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. fresh basil minced
Sea salt and freshly ground black pepper

Instructions

Arrange the salad in layers, alternating between the tomatoes and onion.
2 cups grape tomatoes, 1 small onion
Drizzle with olive oil and balsamic vinegar.
3 tbsp. virgin olive oil, 2 tbsp. balsamic vinegar
Season the salad with salt and pepper to taste and top with fresh basil.
Sea salt and freshly ground black pepper, 2 tbsp. fresh basil

Nutrition

Calories: 261kcalCarbohydrates: 14gProtein: 2gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 14mgPotassium: 494mgFiber: 3gSugar: 9gVitamin A: 2022IUVitamin C: 27mgCalcium: 58mgIron: 1mg

Keyword balsamic, onion, salad, tomato

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Roasted Vegetable Salad With Cilantro Dressing Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

Some of us prefer a fresh, cold salad; others like vegetables that have been cooked. Why not try both? In this dish, a roasted vegetable medley tops your choice of mixed greens to create a salad bowl that’s as unique as it is delicious.

Roasted Vegetable Salad With Cilantro Dressing

By adding a drizzle of homemade cilantro dressing, you’ll have a salad that’s an all-around treat for lunch or to add to a dinnertime meal. This salad shows once again that Paleo doesn’t always mean including a meat protein – in fact, if you follow the ingredients list below, you’ll have a vegan dish.

There’s a bit of flexibility in the preparation of this salad. For one, you can pre-roast your vegetable medley and pre-make your dressing – this means you can quickly throw this salad together at the office versus going out for something that’s way too expensive for what you get.

For your mixed greens, choose whatever best suits your taste! We love ingredients like kale and baby spinach, but if you’re feeling adventurous, consider a green you may not have heard of before. Also, like any salad, customize your veggies based on taste and dietary requirements.

If you're finding this salad lacking in the fat or protein department, try adding some sliced avocado to add some extra fat, or take a look at the Cumin and Paprika Chicken Drumsticks – just pre-cook and cut off the bone to add to your salad. For dinner, try serving this salad with Carne Asada.

Roasted Vegetable Salad With Cilantro Dressing Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

1 zucchini, sliced;
1 small eggplant, diced;
1 onion, diced;
1 bell pepper, diced;
6 to 8 cups mixed greens;
3 tbsp. olive oil;
2 tbsp. fresh lime juice;
½ tsp. cumin;
Sea salt and freshly ground black pepper;

Ingredients for the Cilantro Dressing

1 cup fresh cilantro leaves;
½ cup almond or coconut milk;
¼ cup water;
2 garlic cloves, minced;
Juice and zest of 1 lime;
Sea salt and freshly ground black pepper;

Preparation

Preheat oven to 400 F.
In a bowl, combine vegetables (except mixed greens), olive oil, lime juice, and cumin; season with salt and pepper to taste.
Toss everything until well combined.
Place the vegetables on a baking sheet and cook for 15 to 20 minutes in the oven.
Place all the ingredients for the cilantro dressing in a blender, season with salt and pepper to taste, and pulse until smooth.
Place the mixed greens in a salad bowl, top with the roasted vegetables, drizzle with the cilantro dressing, and gently toss.

📖 Recipe

Roasted Vegetable Salad With Cilantro Dressing Recipe

This recipe combines a simple mixed green base with a wow-worthy roasted veggie medley - healthy and delicious!

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Side Dish

Cuisine American

Servings people

Calories 229 kcal

Ingredients

1 zucchini sliced;
1 small eggplant diced;
1 onion diced;
1 bell pepper diced;
6 to 8 cups mixed greens;
3 tbsp. olive oil;
2 tbsp. fresh lime juice;
½ tsp. cumin;
Sea salt and freshly ground black pepper;
1 cup fresh cilantro leaves;
½ cup almond or coconut milk;
¼ cup water;
2 garlic cloves minced;
Juice and zest of 1 lime;
Sea salt and freshly ground black pepper;

Instructions

Preheat oven to 400 F.
In a bowl, combine vegetables (except mixed greens), olive oil, lime juice, and cumin; season with salt and pepper to taste.
1 zucchini, 1 small eggplant, 1 onion, 3 tbsp. olive oil;, 2 tbsp. fresh lime juice;, ½ tsp. cumin;, Sea salt and freshly ground black pepper;, 1 bell pepper
Toss everything until well combined.
Place the vegetables on a baking sheet and cook for 15 to 20 minutes in the oven.
Place all the ingredients for the cilantro dressing in a blender, season with salt and pepper to taste, and pulse until smooth.
1 cup fresh cilantro leaves;, ½ cup almond or coconut milk;, ¼ cup water;, 2 garlic cloves, Juice and zest of 1 lime;, Sea salt and freshly ground black pepper;
Place the mixed greens in a salad bowl, top with the roasted vegetables, drizzle with the cilantro dressing, and gently toss.
6 to 8 cups mixed greens;

Nutrition

Calories: 229kcalCarbohydrates: 18gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 31mgPotassium: 716mgFiber: 5gSugar: 8gVitamin A: 2074IUVitamin C: 70mgCalcium: 52mgIron: 3mg

Keyword cilantro, roasted vegetables

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Orange Chicken with Simple Salad Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

While the phrase “orange chicken” might stir up thoughts of take-out Chinese food, you’ll be surprised to see what we’ve done here with this dish. While your chicken thighs will be sautéed with the orange sauce, we’re also adding a simple salad that includes one of our favorite ingredients – avocado!

The result is a great, Paleo-friendly meal that works well for a light dinner or a satisfying lunch from home. We also love the prep time – for such an impressive and complex dish, this recipe should come together in half an hour or less, making it even more perfect for a busy weeknight.

For lunch, consider prepping your chicken in advance; then, prepare your salad. Once you’re ready for lunch, you can reheat and combine these ingredients for a quick meal.

This one-dish meal packs a healthy dose of nutrients. The avocado provides this dish with a ton of micro-nutrients, including Vitamin K, B, and C… plus over half a dozen others with a ten percent or higher recommended daily intake content.

Chicken helps add to the protein content, and although the recipe calls for boneless, skinless thighs, you can switch these out for another option based on your budget. Lastly, the salad portion gives you an opportunity to sneak some not-so-common leafy greens in.

The one thing you may need to watch out for is the sugar content. With the inclusion of OJ, the carb count is higher. Overall, this dish stands out as the perfect choice for the Paleo eater who is especially concerned with nutritional balance but who still likes to enjoy a variety of foods, textures, and flavors.

Orange Chicken with Simple Salad Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

1 lb. chicken thighs, skinless and boneless
4 to 6 cups mixed greens
1 bell pepper, diced
1 cup cherry tomatoes, sliced
1 avocado, peeled and diced
1 cup orange juice
2 tsp. paprika
2 garlic cloves, minced
Cooking fat

Orange Vinaigrette Ingredients

¼ cup orange juice
2 tbsp. balsamic vinegar
1 garlic clove, minced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the vinaigrette, season to taste with salt and pepper, and whisk until well emulsified.
Melt cooking fat in a skillet over medium-high heat.
Season the chicken to taste with sea salt, black pepper, and paprika.
Brown in the skillet for 4 to 5 minutes per side, then add the garlic.
Pour in the orange juice and cook until the liquid is almost all dissolved, spooning the orange juice over the chicken thighs.
Let the chicken rest for 2 to 3 minutes, then slice it into thin strips.
Assemble the salad by mixing the mixed greens, bell pepper, cherry tomatoes, and avocado in a large bowl.
Top the salad with the sliced orange chicken and drizzle with the vinaigrette.

📖 Recipe

Orange Chicken with Simple Salad Recipe

Enjoy orange chicken again by preparing this simple and straightforward recipe at home and serving it on a yummy bed of greens.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings people

Calories 613 kcal

Ingredients

1 lb. chicken thighs skinless and boneless
4 to 6 cups mixed greens
1 bell pepper diced
1 cup cherry tomatoes sliced
1 avocado peeled and diced
1 cup orange juice
2 tsp. paprika
2 garlic cloves minced
Cooking fat
¼ cup orange juice
2 tbsp. balsamic vinegar
1 garlic clove minced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the vinaigrette, season to taste with salt and pepper, and whisk until well emulsified.
¼ cup orange juice, 2 tbsp. balsamic vinegar, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper, 1 garlic clove
Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Season the chicken to taste with sea salt, black pepper, and paprika.
1 lb. chicken thighs, Sea salt and freshly ground black pepper, 2 tsp. paprika
Brown in the skillet for 4 to 5 minutes per side, then add the garlic.
2 garlic cloves
Pour in the orange juice and cook until the liquid is almost all dissolved, spooning the orange juice over the chicken thighs.
1 cup orange juice
Let the chicken rest for 2 to 3 minutes, then slice it into thin strips.
Assemble the salad by mixing the mixed greens, bell pepper, cherry tomatoes, and avocado in a large bowl.
1 bell pepper, 1 cup cherry tomatoes, 1 avocado, 4 to 6 cups mixed greens
Top the salad with the sliced orange chicken and drizzle with the vinaigrette.

Nutrition

Calories: 613kcalCarbohydrates: 43gProtein: 26gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 85mgSodium: 109mgPotassium: 1303mgFiber: 6gSugar: 30gVitamin A: 3351IUVitamin C: 192mgCalcium: 75mgIron: 3mg

Keyword chicken, orange, salad

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Broccoli, Cauliflower And Orange Salad Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

Unlike a traditional salad, this dish incorporates some of the most common brassicas, giving this dish an earthy and fulfilling quality. Even better is that this dish resembles more of a potato-salad replacement versus a mixed greens blend, making it a perfect bring-along for a pot-luck or group picnic.

Altogether, this recipe comes together quickly (assuming you have all of the ingredients on hand), but definitely consider breaking out your food processor to save some time with the vegetable prep.

For this dish, you’ll be using a certain Paleo replacement that you’ll want to have on hand before you get started. Otherwise, your prep time will increase a bit: The homemade mayonnaise, which you can prep to your taste in advance and keep refrigerated until you need it.

Also, consider the size and texture of the florets you purchase for this meal – since no cooking is required, you might find these a bit too tough. Try using smaller, riper florets or using broccolini if needed.

While this dish works well as a side, even with the inclusion of bacon, we think pairing this with a heartier protein would really round out any plate. For a picnic-themed meal, try adding a serving of these firecracker baked chicken breasts, or this slow cooker pulled beef dish.

Broccoli, Cauliflower And Orange Salad Recipe

Serves: 4 Prep: 25 min

Ingredients

1 broccoli head, cut into small florets
1 cauliflower head, cut into small florets
6 to 8 bacon slices, cooked and crumbled
2 oranges, peeled and segmented
½ red onion, minced
½ cup homemade mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the mayonnaise, lemon juice, red wine vinegar, and olive oil; season with salt and pepper to taste.
Whisk until everything is well-emulsified.
Place the cauliflower, broccoli, oranges, onion, and bacon in a large salad bowl.
Pour the dressing over and gently toss everything until well combined.
Refrigerate covered for 30 minutes or more before serving.

📖 Recipe

Broccoli, Cauliflower And Orange Salad Recipe

This recipe goes beyond typical by using broccoli, cauliflower, and orange segments to make a delicious salad blend.

5 from 1 vote

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Prep Time 25

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 574 kcal

Ingredients

1 broccoli head cut into small florets
1 cauliflower head cut into small florets
6 to 8 bacon slices cooked and crumbled
2 oranges peeled and segmented
½ red onion minced
½ cup homemade mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the mayonnaise, lemon juice, red wine vinegar, and olive oil; season with salt and pepper to taste.
½ cup homemade mayonnaise, 2 tbsp. fresh lemon juice, 2 tbsp. red wine vinegar, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
Whisk until everything is well-emulsified.
Place the cauliflower, broccoli, oranges, onion, and bacon in a large salad bowl.
1 broccoli head, 1 cauliflower head, 2 oranges, ½ red onion, 6 to 8 bacon slices
Pour the dressing over and gently toss everything until well combined.
Refrigerate covered for 30 minutes or more before serving.

Nutrition

Calories: 574kcalCarbohydrates: 27gProtein: 12gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 16gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 34mgSodium: 491mgPotassium: 1130mgFiber: 9gSugar: 12gVitamin A: 1125IUVitamin C: 244mgCalcium: 137mgIron: 2mg

Keyword broccoli, cauliflower, orange

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Lobster and Mango Salad Recipe

November 22, 2022 by Paleo Leaper Leave a Comment

When we come across a dish like this one, where our first reaction is usually, “Wait, will that work together?”, it makes us so very happy. That’s because there’s no better way to stick to healthy dietary choices than by enjoying new things every so often.

While the combination of lobster, mango, eggs, and tomatoes may not seem like the most obvious choice, the end result is amazing – not only will you get to enjoy the sweet and salty combinations of these ingredients, but you’ll be reaping the micronutrients and other nutritional benefits of the above, all in one dish!

The best part, though? The use of pre-cooked lobster means your prep time is just as long as it takes for you to combine your ingredients, with no additional cooking required.

This dish also serves as a delicious example of how you can embrace a Paleo diet while choosing to abstain from meat. The pescatarian diet is one that allows for seafood but not other forms of meat proteins, like chicken and beef.

Since maintaining a Paleo diet is extremely difficult for those who abide by vegetarian standards, the pescatarian diet is a great way of working with Paleo while still following some of the same dietary guidelines of omitting meat altogether. While pescatarian Paleo isn’t without its challenges, there are many seafood and egg-based recipes that work well under this umbrella.

This lobster and mango salad offer a balanced macro profile as is – we think it works perfectly as a one-dish lunch option. However, looking at this, we can’t help but be reminded of that famed lobster pairing – biscuits!

Since traditional biscuits won’t work for Paleo, check out these cauliflower “breadsticks” for a fun and creative way to harken back to a biscuit pairing.

Lobster and Mango Salad Recipe

Serves: 2 Prep: 15 min

Ingredients

6 oz. cooked lobster meat, chopped
1 mango, peeled and diced
2 hard-boiled eggs, chopped
½ cup grape tomatoes, halved
1 head romaine lettuce, chopped
Fresh parsley for garnish

Simple dressing ingredients

¼ cup extra-virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the dressing, season to taste with salt and pepper, and whisk until well blended.
Assemble the salad on two plates by topping the chopped romaine with the lobster meat, mango, boiled eggs, and grape tomatoes.
Drizzle the salad with the dressing, gently toss, sprinkle fresh parsley, and serve.

📖 Recipe

Lobster and Mango Salad Recipe

Try something brand new - this combo of lobster, egg, tomato, and mango is the sweet and savory lunch you've been craving!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 464 kcal

Ingredients

6 oz. cooked lobster meat chopped
1 mango peeled and diced
2 hard-boiled eggs chopped
½ cup grape tomatoes halved
1 head romaine lettuce chopped
Fresh parsley for garnish
¼ cup extra-virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 clove garlic minced
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the dressing, season to taste with salt and pepper, and whisk until well blended.
¼ cup extra-virgin olive oil, 2 tbsp. apple cider vinegar, 1 tbsp. fresh lemon juice, 1 tsp. Dijon mustard, 1 clove garlic, Sea salt and freshly ground black pepper
Assemble the salad on two plates by topping the chopped romaine with the lobster meat, mango, boiled eggs, and grape tomatoes.
6 oz. cooked lobster meat, 1 mango, 2 hard-boiled eggs, ½ cup grape tomatoes, 1 head romaine lettuce
Drizzle the salad with the dressing, gently toss, sprinkle fresh parsley, and serve.
Fresh parsley for garnish

Nutrition

Calories: 464kcalCarbohydrates: 19gProtein: 22gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 295mgSodium: 454mgPotassium: 552mgFiber: 3gSugar: 16gVitamin A: 2915IUVitamin C: 46mgCalcium: 119mgIron: 1mg

Keyword lobster, mango salsa

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Avocado, Cucumber And Cilantro Tuna Salad Recipe

November 22, 2022 by Paleo Leaper Leave a Comment

You can sear a spicy cilantro and lime tuna steak in a matter of minutes, or you can opt for a quick-to-fix avocado and tuna salad that can be prepared ahead of time, stored in the refrigerator and easily be transported to work for lunch at your desk. Of course, you can also take it for a hike out in nature too, as it has plenty of protein to get you up that hill and back down again.

Avocado Cucumber And Cilantro Tuna Salad

If you can cook a bigger batch of tuna ahead of time, then all the power to you! Though if you are short on time, pots and pans, or storage space, it is perfectly alright to buy tuna in a can.

Use caution, though, and read the labels. Search for allergen information on the back of the package and look at where the fish was caught, was it packed in water, brine, or oil (usually sunflower, canola, or soybean oil), or are there added ingredients that you normally wouldn't consume?

If your day is expected to be busy and rushed, and you need all the energy you can get. Naturally, you will want to add a hard-boiled egg or a handful of nuts for longer-lasting power.

This salad can act as a stand-alone meal, but if you desire something lighter on the side, why not try a salad combo? In this case, a cucumber and carrot salad not only looks nice, but it also tastes splendid too.

Avocado, Cucumber And Cilantro Tuna Salad Recipe

Serves: 2 Prep: 15 min

Ingredients

2 cups cooked and flaked tuna
1 English cucumber, diced
1 to 2 avocados, diced
½ red onion, sliced
¼ cup fresh cilantro, minced
2 tbsp. fresh lemon juice
¼ cup extra virgin olive oil
½ tsp. paprika (optional)
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the cilantro, lemon juice, and olive oil, and season to taste with salt and pepper.
In a larger bowl, combine the tuna, cucumber, avocado, and red onion.
Drizzle the vinaigrette over the salad and toss everything gently.
Sprinkle the paprika over the salad if using, and refrigerate until ready to eat.

📖 Recipe

Avocado, Cucumber And Cilantro Tuna Salad Recipe

Stick your fork into a bowlful of cilantro tuna salad, minus the traditional mayonnaise and mustard, and indulge in a grown-up mature flavor.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 781 kcal

Ingredients

2 cups cooked and flaked tuna
1 English cucumber diced
1 to 2 avocados diced
½ red onion sliced
¼ cup fresh cilantro minced
2 tbsp. fresh lemon juice
¼ cup extra virgin olive oil
½ tsp. paprika optional
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the cilantro, lemon juice, and olive oil, and season to taste with salt and pepper.
¼ cup fresh cilantro, 2 tbsp. fresh lemon juice, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
In a larger bowl, combine the tuna, cucumber, avocado, and red onion.
2 cups cooked and flaked tuna, 1 to 2 avocados, ½ red onion, 1 English cucumber
Drizzle the vinaigrette over the salad and toss everything gently.
Sprinkle the paprika over the salad if using, and refrigerate until ready to eat.
½ tsp. paprika

Nutrition

Calories: 781kcalCarbohydrates: 18gProtein: 59gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gCholesterol: 90mgSodium: 106mgPotassium: 1398mgFiber: 8gSugar: 5gVitamin A: 6212IUVitamin C: 23mgCalcium: 67mgIron: 4mg

Keyword avocado, cilantro, cucumber, tuna salad

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Grapefruit And Watermelon Salad Recipe

November 22, 2022 by Paleo Leaper Leave a Comment

Salad is a great way to get a dose of healthy greens in your diet, but not everyone loves the taste of raw vegetables that you find in traditional mixes, and store-bought fruit salads often include non-Paleo sweeteners and unnecessary preservatives that don’t jive with a Paleo diet.

Fortunately, preparing a fresh and healthy salad is a simple and fun way to add variety to your diet, and this fruit and greens blend is a perfect dish to accomplish this. This vegetarian recipe is quick to prepare, and the ingredients list here is kid-friendly.

It’s also a great dish to introduce children to cooking – they’ll have a bunch of fun adding the ingredients and, if you have a melon baller, use it to scoop versus slice the watermelon.

How this dish turns out depends on the quality of the ingredients you select, so be picky at the grocery store and look for fresh, ripe fruits to include.

Watch to make sure your fruits are ready to prepare and just ripe enough – it’s no fun when you start prepping and find moldy berries or an underripe melon. For the base of the green, try using a mix of fresh spinach and kale for a serving of awesome micronutrients.

If you’re prepping this dish for lunch, balance out your macros by prepping some steamed shrimp to top your salad with. For dinner, look for a protein-based main course that complements the sweet flavors here – we really like the idea of pairing this with a dish like Hawaiian-style chicken for a sweet and tangy meal.

Grapefruit And Watermelon Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

1 grapefruit or 2 blood oranges, peeled and segmented
4 to 5 cups mixed greens
½ cup strawberries, sliced
2 cups watermelon, chopped
¼ cup walnuts, coarsely chopped

Ingredients for the Pomegranate Dressing

½ cup coconut milk
¼ cup pomegranate juice
2 tbsp. apple cider vinegar
1 tsp. lemon zest
2 tsp. raw honey (optional)
Sea salt and freshly ground black pepper

Preparation

Combine all the ingredients for the dressing in a bowl, season to taste with salt and pepper, and whisk until well mixed.
Place the mixed greens in a salad bowl and add the grapefruit, strawberries, and watermelon.
Drizzle the salad with the dressing and top with walnuts.

📖 Recipe

Grapefruit And Watermelon Salad Recipe

This fruit salad with a pomegranate dressing is elegant enough to be served at any occasion, not just picnics and outdoor barbecues.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 183 kcal

Ingredients

1 grapefruit or 2 blood oranges peeled and segmented
4 to 5 cups mixed greens
½ cup strawberries sliced
2 cups watermelon chopped
¼ cup walnuts coarsely chopped
½ cup coconut milk
¼ cup pomegranate juice
2 tbsp. apple cider vinegar
1 tsp. lemon zest
2 tsp. raw honey optional
Sea salt and freshly ground black pepper

Instructions

Combine all the ingredients for the dressing in a bowl, season to taste with salt and pepper, and whisk until well mixed.
½ cup coconut milk, ¼ cup pomegranate juice, 2 tbsp. apple cider vinegar, 1 tsp. lemon zest, 2 tsp. raw honey, Sea salt and freshly ground black pepper
Place the mixed greens in a salad bowl and add the grapefruit, strawberries, and watermelon.
1 grapefruit or 2 blood oranges, 4 to 5 cups mixed greens, ½ cup strawberries, 2 cups watermelon
Drizzle the salad with the dressing and top with walnuts.
¼ cup walnuts

Nutrition

Calories: 183kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 17mgPotassium: 404mgFiber: 2gSugar: 14gVitamin A: 1627IUVitamin C: 48mgCalcium: 44mgIron: 2mg

Keyword grape, salad, watermelon

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Salmon, Avocado and Egg Salad Recipe

November 21, 2022 by Paleo Leaper Leave a Comment

Salads are always a healthy option, except when they are not. Dressings aren't consistently on the natural side of ingredients, and the meat, well, sometimes you just don't know exactly where it came from.

When you dive straight into a Paleo lifestyle, you will want to figure out and inform yourself how your vegetables were grown and how your meat was raised, asking yourself the question, "What did they eat?".

Knowing how to choose the best salmon will make this recipe one that is asked to be repeated repeatedly. Salmon that is wild-caught is free of antibiotics, artificial coloring, and preservatives. It is fish in its plainest form, and that is an extremely important thing.

Fish contains omega-3 fatty acids, which are vital for high-performing brain function, so if you are looking to boost your memory, salmon is one food you don't want to miss.

Good quality fish oil promotes healthier skin and increases fertility, and when the powerful antioxidant astaxanthin is present, your immune system will be reinvigorated. Go salmon!

To tick all the ingredient boxes, you will want to invest in the knowledge of how to make your own homemade Paleo mayonnaise using a blender or food processor.

It is an absolute must to learn because mayo goes with just about everything, including Thai-style shrimp patties, as well as being the main ingredient in the sister salad to this salmon recipe - Egg and Avocado Salad.

Fish or fishless, let your cravings and your mood decide which way to go, as salads are a great way to eat your fresh greens and avocados.

Salmon, Avocado and Egg Salad Recipe

Serves: 4 Prep: 20 min

Ingredients

2 cups flaked salmon, cooked
2 hard-boiled eggs, diced
1 bell pepper, diced
1 avocado, diced
½ red onion, minced
¼ cup homemade mayonnaise
¼ tsp. cayenne pepper
Juice from half lemon
¼ cup. fresh parsley, minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, whisk the mayonnaise, parsley, lemon juice, cayenne, and olive oil, until well emulsified.
In a salad bowl, add the salmon, diced eggs, bell pepper, avocado, and red onion.
Pour the mayonnaise mixture over the salmon mixture.
Toss everything gently until well mixed.
Refrigerate until ready to eat and serve topped with fresh greens or just as it is.

📖 Recipe

Salmon, Avocado and Egg Salad Recipe

Wild-caught salmon combined with rich and creamy Paleo mayonnaise, just a hint of cayenne pepper, makes this salad one that your fork won't want to miss.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings

Calories 299 kcal

Ingredients

2 cups flaked salmon cooked
2 hard-boiled eggs diced
1 bell pepper diced
1 avocado diced
½ red onion minced
¼ cup homemade mayonnaise
¼ tsp. cayenne pepper
Juice from half lemon
¼ cup. fresh parsley minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, whisk the mayonnaise, parsley, lemon juice, cayenne, and olive oil, until well emulsified.
¼ cup homemade mayonnaise, ¼ tsp. cayenne pepper, Juice from half lemon, ¼ cup. fresh parsley, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
In a salad bowl, add the salmon, diced eggs, bell pepper, avocado, and red onion.
2 cups flaked salmon, 2 hard-boiled eggs, 1 bell pepper, 1 avocado, ½ red onion
Pour the mayonnaise mixture over the salmon mixture.
Toss everything gently until well mixed.
Refrigerate until ready to eat and serve topped with fresh greens or just as it is.

Nutrition

Calories: 299kcalCarbohydrates: 9gProtein: 5gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 99mgSodium: 134mgPotassium: 449mgFiber: 5gSugar: 3gVitamin A: 2518IUVitamin C: 64mgCalcium: 46mgIron: 2mg

Keyword avocado, egg, salad, salmon

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Warm Spinach And Pear Salad Recipe

November 20, 2022 by Paleo Leaper Leave a Comment

Salads are the kind of dishes that we often take for granted – it’s really easy to fall into the same patterns of greens, veggies, and dressing, which can be a bit of a bore. Salads have so much potential to serve as versatile and delicious dishes, so we say throw out your pre-conceived salad habits and try something new!

This salad dish differs from most for one important reason – we’re going to serve this warm instead of cold. Besides that, this dish remains true to form in most ways – delicious greens layered with unique ingredients that make this dish a great accompaniment for dinner time or for a quick lunch.

As written, this salad calls for spinach as your main green. While it may seem like quite a bit, remember that as you cook the spinach, it will wilt just a bit before serving.

Don’t have spinach on hand? Try substituting for another green (just keep in mind that depending on the green you choose, you might need some additional cook time to soften it up).

Feel free to add, remove, or substitute the other ingredients here to your preference. If you don’t love mushrooms, try adding fresh peppers instead. If pears aren’t quite in season, apples can work well too!

For a unique spin on lunchtime, try serving this dish with eggs cooked to your preference – you can hard-boil these and serve them chopped in the salad.

For a great dinnertime pairing, try making an easy-to-prep slow cooker main course. When you get home, you’ll just need to quickly cook this salad, and you’ll be ready to eat!

Warm Spinach And Pear Salad Recipe

Serves: 2 Prep: 15 min Cook: 12 min

Ingredients

2 pears, diced
10 mushrooms, sliced
½ red onion, sliced
5 to 6 cups of baby spinach
¼ cup balsamic vinegar
¼ cup sliced almonds
2 tbsp. olive oil
Fresh parsley (to garnish)
Sea salt and freshly ground black pepper

Preparation

Heat olive oil in a skillet over medium heat.
Add the peas, mushrooms, and red onion to the skillet and cook everything until soft, 4 to 5 minutes.
Pour in the balsamic vinegar, toss everything, and season with salt and pepper to taste.
Add the spinach and cook for 1 to 2 minutes until warm.
Serve topped with sliced almonds and parsley.

📖 Recipe

Warm Spinach And Pear Salad Recipe

Try something new for dinner tonight! This warm salad gives a unique twist on this traditional side course and works well with a ton of main course options.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Salad

Cuisine American

Servings people

Calories 386 kcal

Ingredients

2 pears diced
10 mushrooms sliced
½ red onion sliced
5 to 6 cups of baby spinach
¼ cup balsamic vinegar
¼ cup sliced almonds
2 tbsp. olive oil
Fresh parsley to garnish
Sea salt and freshly ground black pepper

Instructions

Heat olive oil in a skillet over medium heat.
2 tbsp. olive oil
Add the peas, mushrooms, and red onion to the skillet and cook everything until soft, 4 to 5 minutes.
2 pears, 10 mushrooms, ½ red onion
Pour in the balsamic vinegar, toss everything, and season with salt and pepper to taste.
¼ cup balsamic vinegar, Sea salt and freshly ground black pepper
Add the spinach and cook for 1 to 2 minutes until warm.
5 to 6 cups of baby spinach
Serve topped with sliced almonds and parsley.
¼ cup sliced almonds, Fresh parsley

Nutrition

Calories: 386kcalCarbohydrates: 43gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 83mgPotassium: 1024mgFiber: 11gSugar: 24gVitamin A: 7083IUVitamin C: 31mgCalcium: 164mgIron: 11mg

Keyword pear, salad, spinach

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Italian Chopped Salad Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

This salad brings back all of the flavors reminiscent of your local Italian pizza or sandwich shop. It combines the classic flavors of an Italian sub or hoagie... grinder, or hero.

We really could go on and on about the "proper name" depending on where you're from, but we all know it - it's that long sandwich piled high with meat, cheese, lettuce, tomato, and dressing. Well, this recipe has all of that deliciousness, just without the bread.

Since this dish uses pepperoni and salami, try to look for options cured naturally without all of those unnecessary ingredients. And depending on how the meats are bought, slicing and chopping them will take the most amount of prep time, with the rest of the salad coming together quickly.

For the cheese element, we used almond cheese, but you can always take this opportunity to venture out and try other Paleo versions. While it is a nice touch to the meal, it doesn't break the dish if you decide not to use it.

What we don't suggest skipping out on is the fresh basil! It brings such brightness to the dish and really compliments the other herbs in the dressing.

The key to making this salad most enjoyable is making sure to chop all of the ingredients close to the same size and really mix the dressing in so you're able to get a little bit of everything in one bite.

This recipe has that perfect balance of salty, sweet, and tanginess for a satisfying meal. Try adding in some olives, artichoke hearts, or pickled vegetables to give it more of an antipasto flavor if you'd like.

Italian Chopped Salad Recipe

Serves: 4 Prep: 20 min

Ingredients

1 to 2 heads of romaine lettuce, chopped
1 bell pepper, chopped
½ red onion, chopped
8 oz cherry tomatoes, halved
1 cup pepperoni, chopped
½ cup salami, chopped
6 to 8 fresh basil leaves, minced
½ cup almond cheese, chopped

Ingredients for the Simple Italian Dressing

¼ cup olive oil
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1 tsp. dried oregano
1 tsp. dried parsley
1 garlic clove, minced
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the dressing, season to taste, and mix until well emulsified.
Add all the ingredients for the salad to a large salad bowl.
Drizzle the dressing on top of the salad, and toss everything gently.
Serve the salad topped with more fresh basil if desired.

📖 Recipe

Italian Chopped Salad Recipe

Satisfy your tastebuds with all of the familiar flavors of an Italian sub made into a chopped salad with a simple Italian dressing.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine Italian

Servings people

Calories 417 kcal

Ingredients

1 to 2 heads of romaine lettuce chopped
1 bell pepper chopped
½ red onion chopped
8 oz cherry tomatoes halved
1 cup pepperoni chopped
½ cup salami chopped
6 to 8 fresh basil leaves minced
½ cup almond cheese chopped
¼ cup olive oil
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1 tsp. dried oregano
1 tsp. dried parsley
1 garlic clove minced
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the dressing, season to taste, and mix until well emulsified.
1 to 2 heads of romaine lettuce, 1 bell pepper, ½ red onion, 8 oz cherry tomatoes, 1 cup pepperoni, ½ cup salami, ½ cup almond cheese
Add all the ingredients for the salad to a large salad bowl.
¼ cup olive oil
Drizzle the dressing on top of the salad, and toss everything gently.
2 tbsp. fresh lemon juice, 2 tbsp. Dijon mustard, 2 tbsp. red wine vinegar, 1 tsp. dried oregano, 1 tsp. dried parsley, 1 garlic clove, Sea salt and freshly ground black pepper
Serve the salad topped with more fresh basil if desired.
6 to 8 fresh basil leaves

Nutrition

Calories: 417kcalCarbohydrates: 9gProtein: 14gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 53mgSodium: 955mgPotassium: 440mgFiber: 3gSugar: 4gVitamin A: 2042IUVitamin C: 57mgCalcium: 163mgIron: 2mg

Keyword calamari salad, chopped, italian

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Roasted Vegetable and Brussels Sprouts Salad Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

This recipe is a great way to incorporate a variety of vegetables into one dish. It's also perfect for the end of the week when you have odds and ends left in the refrigerator that you need to use up.

Roasted Vegetable and Brussels Sprouts Salad

The veggies are simply roasted, and the addition of sweet honey and mustard results in a one-of-a-kind dish that works well with tons of main course options. Altogether, this is a delicious, low-cost, and vegetarian-friendly side that can be adapted for vegans by omitting honey.

For this dish, you’ll be combining some of the most mouth-watering flavors amongst the root vegetables by including things like butternut squash, Brussels sprouts, beets, and other ingredients.

Remember that these veggies aren’t exactly quick to prepare, so if you are still getting used to lots of chopping and prep, this might take some additional time to accomplish.

Make sure you are using well-made knives and consider prepping early to save time when you start to pull this meal together. Also, pay attention to these ingredients and how they impact your digestive health – for some, several of the ingredients here may not work depending on your dietary needs.

As a side dish, this recipe works perfectly with any type of the main course. If you’re pulling together a simpler meal, consider making a slow-cooker pulled beef dish. For a more elegant meal, this side would work perfectly with something like the bacon-wrapped duck with cranberry sauce.

Roasted Vegetable and Brussels Sprouts Salad Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

4 beets, peeled and diced
1 cup butternut squash, diced
2 sweet potatoes, diced
24 oz. fresh Brussels sprouts, cored and shredded
¼ cup pecans, chopped
¼ cup + 2 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. raw honey
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a bowl, combine the beets, potatoes, butternut squash, and 2 tbsp. olive oil; season with salt and pepper to taste.
Place on a baking sheet and bake in the oven for 30 to 35 minutes.
In a bowl, combine the remaining olive oil, vinegar, Dijon mustard, and raw honey; season with salt and pepper to taste.
Place the shredded Brussels sprouts in a bowl and top with the roasted vegetables.
Drizzle the oil over the salad, gently toss, and adjust the seasoning to taste.
Top the salad with chopped pecans.

📖 Recipe

Roasted Vegetable and Brussels Sprouts Salad Recipe

Add some versatility to your side dishes by embracing the vegetables used in this roasted salad recipe.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Salad

Cuisine American

Servings people

Calories 352 kcal

Ingredients

4 beets peeled and diced
1 cup butternut squash diced
2 sweet potatoes diced
24 oz. fresh Brussels sprouts cored and shredded
¼ cup pecans chopped
¼ cup + 2 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. raw honey
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine the beets, potatoes, butternut squash, and 2 tbsp. olive oil; season with salt and pepper to taste.
1 cup butternut squash, 2 sweet potatoes, ¼ cup + 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 4 beets
Place on a baking sheet and bake in the oven 30 to 35 minutes.
In a bowl, combine the remaining olive oil, vinegar, Dijon mustard, and raw honey; season with salt and pepper to taste.
1 tbsp. Dijon mustard, 1 tbsp. raw honey, Sea salt and freshly ground black pepper, 2 tbsp. apple cider vinegar
Place the shredded Brussels sprouts in a bowl and top with the roasted vegetables.
24 oz. fresh Brussels sprouts
Drizzle the oil over the salad, gently toss, and adjust seasoning to taste.
Top the salad with chopped pecans.
¼ cup pecans

Nutrition

Calories: 352kcalCarbohydrates: 47gProtein: 9gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 213mgPotassium: 1283mgFiber: 12gSugar: 18gVitamin A: 14254IUVitamin C: 158mgCalcium: 129mgIron: 4mg

Keyword Brussels Sprouts, roasted vegetables, salad

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Beet, Broccoli And Mache Salad With Almond Vinaigrette Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

Salads are so much fun to put together – finding your favorite ingredients, taking the time to prep your dish, and layering in the great flavors you’ve found can be a cathartic experience. But salads are an easy dish to fall into the same patterns about as well, especially if you have a limited product selection where you normally shop.

Beet Broccoli And Mache Salad With Almond Vinaigrette

This salad combines the earthiness of beats, the bitterness of raw broccoli, and the sweetness of red bell peppers, all with an almond vinaigrette to meld the flavors together. The end result is a salad blend that’s vegetarian-friendly, quick to prepare, and perfect for a light lunch or to add a protein of your choice for a more filling meal.

Have you ever used mache before? While this green isn’t as common in many western markets, it’s a delicious variation on some of the more common salad bases we see frequently. Unlike many greens, mache has a distinctive nutty flavor, but it is just as soft and raw as green like spinach (no blanching required here).

It also includes a host of nutritional benefits, including Vitamin C, iron, and potassium. To find this green, try checking with your local farmer’s market to see if anyone grows it. If you’re in a pinch, this salad can also be made with an alternative green as needed.

To make this a complete meal, try adding some baked chicken or pork to your bowl. You can also serve this alongside a great salmon filet for a more elegant meal.

Beet, Broccoli And Mache Salad With Almond Vinaigrette Recipe

Serves: 4 Prep: 25 min

Ingredients

8 cups mache
2 medium cooked beets, julienned
½ cucumber, sliced
1 cup broccoli, chopped
1 carrot, shredded
½ bell pepper, julienned
¼ cup almonds, chopped

Ingredients for the Almond Vinaigrette

4 tbsp. almond butter
¼ tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. raw honey
½ garlic clove, minced
2 tbsp. white wine vinegar
Sea salt and freshly ground black pepper, to taste

Preparation

In a bowl, combine all the ingredients for the almond vinaigrette and whisk until everything is emulsified.
Assemble the salad by mixing all the ingredients for the salad except the almonds in a bowl.
Drizzle the vinaigrette over the salad and gently toss everything.
Serve the salad topped with chopped almond pieces.

📖 Recipe

Beet, Broccoli And Mache Salad With Almond Vinaigrette Recipe

This perfect lunch salad uses a delicious variety of vegetables and dresses things up with a homemade almond vinaigrette.

5 from 1 vote

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Prep Time 25

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 217 kcal

Ingredients

8 cups mache
2 medium cooked beets julienned
½ cucumber sliced
1 cup broccoli chopped
1 carrot shredded
½ bell pepper julienned
¼ cup almonds chopped
4 tbsp. almond butter
¼ tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. raw honey
½ garlic clove minced
2 tbsp. white wine vinegar
Sea salt and freshly ground black pepper to taste

Instructions

In a bowl, combine all the ingredients for the almond vinaigrette and whisk until everything is emulsified.
4 tbsp. almond butter, ¼ tbsp. olive oil, 2 tbsp. freshly squeezed lemon juice, 1 tbsp. raw honey, ½ garlic clove, 2 tbsp. white wine vinegar, Sea salt and freshly ground black pepper
Assemble the salad by mixing all the ingredients for the salad except the almonds in a bowl.
8 cups mache, 2 medium cooked beets, ½ cucumber, 1 cup broccoli, 1 carrot, ½ bell pepper
Drizzle the vinaigrette over the salad and gently toss everything.
Serve the salad topped with chopped almond pieces.
¼ cup almonds

Nutrition

Calories: 217kcalCarbohydrates: 20gProtein: 9gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 59mgPotassium: 1019mgFiber: 5gSugar: 9gVitamin A: 11140IUVitamin C: 89mgCalcium: 140mgIron: 4mg

Keyword almond, beet, broccoli, mache, vinaigrette

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Avocado, Apple And Chicken Salad Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

Chicken salad is traditionally a very mayo-heavy affair – and there’s nothing wrong with a healthy smear of homemade Paleo mayo! Olive oil and egg yolks are both pretty great for you and adding that dose of healthy fat to a salad helps your body absorb the nutrients more effectively.

But what about people with egg sensitivities? What about people on an autoimmune Paleo protocol that doesn’t allow eggs?

Here’s a creamy, satisfying alternative that substitutes avocado and extra-virgin olive oil for the mayo: get all the healthy fats but without the egg. The lime juice and fresh herbs give it a very fresh, springy flavor, and chopped apples add a nice crunch. It’s AIP-friendly as written and a great example of what you can do on the AIP without compromising flavor.

This recipe calls for pre-cooked chicken, so bookmark it for the next time you have leftovers. Or go for a twofer: buy a chicken, roast it, eat the legs and wings for dinner on Day 1, and then save the breasts to make chicken salad for lunch the next day.

Avocado, Apple, And Chicken Salad Recipe

SERVES: 4 PREP: 20 min.

Ingredients

2 cups cooked chicken, finely chopped
1 avocado, seeded, peeled, and chopped
1 apple, peeled, cored, and finely chopped
¼ cup celery, finely chopped
¼ cup red onion, finely chopped
2 tbsp. fresh parsley, minced
2 tbsp. extra-virgin olive oil
2 tsp. fresh lime juice
½ tsp. garlic powder
Sea salt and freshly ground black pepper

Preparation

In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
Combine all the remaining ingredients in a large bowl.
Pour the dressing over the chicken-avocado mixture.
Toss gently until everything is well coated.
Serve as a salad or wrapped in lettuce leaves.

📖 Recipe

Avocado, Apple, And Chicken Salad Recipe

Chicken salad, minus the mayo – great for anyone with an egg sensitivity or following a Paleo autoimmune protocol.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 296 kcal

Ingredients

2 cups cooked chicken finely chopped
1 avocado seeded, peeled, and chopped
1 apple peeled, cored, and finely chopped
¼ cup celery finely chopped
¼ cup red onion finely chopped
2 tbsp. fresh parsley minced
2 tbsp. extra-virgin olive oil
2 tsp. fresh lime juice
½ tsp. garlic powder
Sea salt and freshly ground black pepper

Instructions

In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
2 tbsp. fresh parsley, 2 tbsp. extra-virgin olive oil, 2 tsp. fresh lime juice, ½ tsp. garlic powder, Sea salt and freshly ground black pepper
Combine all the remaining ingredients in a large bowl.
1 avocado, 1 apple, ¼ cup celery, ¼ cup red onion
Pour the dressing over the chicken-avocado mixture.
2 cups cooked chicken
Toss gently until everything is well coated.
Serve as a salad or wrapped in lettuce leaves.

Nutrition

Calories: 296kcalCarbohydrates: 13gProtein: 19gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 53mgSodium: 67mgPotassium: 535mgFiber: 5gSugar: 6gVitamin A: 779IUVitamin C: 19mgCalcium: 33mgIron: 2mg

Keyword apple, avocado, chicken, salad

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Watermelon, Strawberry and Tomato Salad Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

Serve up a big bowl of summer with an unusual take on fruit salad. It’s not often that you see raw tomatoes in a dessert, but give it a try: the flavor contrast is actually nice with the sweetness of the watermelon and strawberries.

Just make sure you’re using fresh tomatoes that haven’t been refrigerated: mealy, tasteless tomatoes really would be gross (in anything, not just this).

The dressing calls for avocado oil or light olive oil – that’s just a flavor tweak. Most people don’t really want a strong olive oil taste for the dressing in a fruit salad. Avocado oil has almost no flavor of its own, so it’s a very neutral taste. And “light” olive oil only has a very slight olive flavor (the “light” refers to the flavor only, not fat or calories: “light” olive oil has just as much fat and just as many calories as any other kind of olive oil, which is great since it’s all good fat and not something to be scared of).

This salad would be an easy dessert for the summer months, especially when the tomatoes and the watermelon are both in season. Get them fresh from the farmers market and enjoy!

Watermelon, Strawberry And Tomato Salad Recipe

SERVES: 4 PREP: 15 min.

Ingredients

3 cups watermelon, seeded and chopped
10 strawberries, chopped
2 cups tomatoes, chopped
6 fresh mint leaves, minced
4 tablespoon avocado or light olive oil
2 tbsp. balsamic vinegar
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the avocado or olive oil, balsamic vinegar, and salt and pepper to taste.
In a large bowl, combine the watermelon, strawberries, and tomatoes. Toss gently.
Drizzle the balsamic vinaigrette on top of the salad.
Top the salad with fresh mint, give it one final toss and serve.

📖 Recipe

Watermelon, Strawberry And Tomato Salad Recipe

Tomato works surprisingly well in this fresh summer salad: after all, it is technically a fruit!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 214 kcal

Ingredients

3 cups watermelon seeded and chopped
10 strawberries chopped
2 cups tomatoes chopped
6 fresh mint leaves minced
4 tablespoon avocado or light olive oil
2 tbsp. balsamic vinegar
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the avocado or olive oil, balsamic vinegar, and salt and pepper to taste.
4 tablespoon avocado or light olive oil, 2 tbsp. balsamic vinegar, Sea salt and freshly ground black pepper
In a large bowl, combine the watermelon, strawberries, and tomatoes. Toss gently.
3 cups watermelon, 10 strawberries, 2 cups tomatoes
Drizzle the balsamic vinaigrette on top of the salad.
Top the salad with fresh mint, give it one final toss and serve.
6 fresh mint leaves

Nutrition

Calories: 214kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 163mgPotassium: 545mgFiber: 3gSugar: 15gVitamin A: 976IUVitamin C: 38mgCalcium: 60mgIron: 2mg

Keyword strawberry, tomato, watermelon

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Taco Lime Shrimp Salad Recipe

November 17, 2022 by Paleo Leaper Leave a Comment

Have a hankering for tacos? Does your family want to do a taco night (Taco Tuesday, anyone!)? Try this grilled shrimp salad with plenty of tasty taco seasonings, a lime marinade, and creamy avocado. There are so many flavors and veggies in this salad you'll forget it's missing a taco shell!

When we give up grains, like corn, there are some food items that fly out the window, like corn tortillas. No, corn is not a vegetable -- it's a grain. Albeit a gluten-free grain, corn is still a grain, and it's just another reason not to fall for the "gluten-free" label fad. Thankfully, you can make your own tortillas from cauliflower or plantains. But let's make it even easier and leave out the shell and fill our bowl with veggies instead.

Marinate the shrimp in the chili powder, paprika, cumin, and lime juice for at least 20 minutes. If you have more time, let it marinate even longer. Pack the ingredients into a big bowl, or do a build-your-own style and let everyone fix up their own salad.

Taco Lime Shrimp Salad Recipe

Serves: 2 Prep: 30 min Cook: 10 min

Ingredients

1 lb. shrimp, peeled and deveined
5 cups mixed greens
½ cup cherry tomatoes, halved
1 avocado, chopped
½ red onion, sliced
1 tbsp. chili powder
½ tbsp. paprika
½ tsp. cumin powder
½ cup lime juice
⅓ cup packed cilantro leaves, roughly chopped
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Wood or metal skewers

Preparation

In a bowl, combine the chili powder, paprika, cumin, and ¼ cup of lime juice.
Place the shrimp in the chili mixture and marinate for 20 minutes.
Preheat the grill to medium-high heat.
Thread the shrimp on wood or metal skewers.
Grill the shrimp until they turn pink, 4 to 5 minutes per side.
In a dressing jar, combine the cilantro, olive oil, and ¼ cup lime juice, and season to taste.
In a salad bowl, combine the mixed greens, tomatoes, avocado, red onion, and shrimp.
Drizzle with vinaigrette and serve.

📖 Recipe

Taco Lime Shrimp Salad Recipe

Ditch the tortilla and make your own taco-seasoned shrimp salad with a lime marinade and creamy avocado.

5 from 1 vote

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Prep Time 30

Cook Time 10

Total Time 40

Course Salad

Cuisine Mexican

Servings people

Calories 1211 kcal

Ingredients

1 lb. shrimp peeled and deveined
5 cups mixed greens
½ cup cherry tomatoes halved
1 avocado chopped
½ red onion sliced
1 tbsp. chili powder
½ tbsp. paprika
½ tsp. cumin powder
½ cup lime juice
⅓ cup packed cilantro leaves roughly chopped
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Wood or metal skewers

Instructions

In a bowl, combine the chili powder, paprika, cumin, and ¼ cup lime juice.
1 tbsp. chili powder, ½ tbsp. paprika, ½ cup lime juice, ½ tsp. cumin powder
Place the shrimp in the chili mixture and marinate for 20 minutes.
1 lb. shrimp
Preheat grill to medium-high heat.
Thread the shrimps on wood or metal skewers.
Wood or metal skewers
Grill the shrimp until they turn pink, 4 to 5 minutes per side.
In a dressing jar, combine the cilantro, olive oil, ¼ cup lime juice, and season to taste.
⅓ cup packed cilantro leaves, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
In a salad bowl, combine the mixed greens, tomatoes, avocado, red onion and shrimp.
5 cups mixed greens, ½ cup cherry tomatoes, 1 avocado, ½ red onion
Drizzle with vinaigrette and serve.

Nutrition

Calories: 1211kcalCarbohydrates: 27gProtein: 178gFat: 53gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gCholesterol: 2585mgSodium: 8150mgPotassium: 1116mgFiber: 12gSugar: 5gVitamin A: 5702IUVitamin C: 63mgCalcium: 998mgIron: 21mg

Keyword lime, shirmp, shirmp salad, Taco

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Pecan And Endive Salad Recipe

November 17, 2022 by Paleo Leaper Leave a Comment

Tired of romaine lettuce or spinach in your side salad? Branch out and try two types of different leafy greens - endive and Boston lettuce greens. Boston or butter lettuce is great for wraps because it's flexible yet durable enough to stuff with ingredients. Endive leaves are scoop-shaped and are great for stuffing, too.

These crunchy lettuce varieties provide the base for a sweet red apple, grapes, and crunchy pecans. The creamy mayo-based dressing provides fat and allows fat-soluble vitamins (Vitamins A, D, E, and K) to be properly absorbed by the body.

This salad would be ideal for a vegetarian eater. Or, toss in a side of protein like chicken or salmon to turn this salad into a tasty lunch.

Pecan And Endive Salad Recipe

Serves: 2 Prep: 20 min

Ingredients

4 cups Boston lettuce leaves
4 endive heads, halved and broken into leaves
1 red apple, cored and sliced
½ cup red grapes, halved
½ cup cherry tomatoes, halved
½ cup pecans, roasted

Simple Dressing Ingredients

¼ cup homemade mayonnaise
2 tbsp. apple cider vinegar
1 tbsp. Dijon or whole-grain mustard
1 tbsp. maple syrup (optional)
1 tsp. garlic powder
Sea salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the simple dressing ingredients until well emulsified.
In a salad bowl, combine the salad ingredients.
Serve the salad with the dressing drizzled on top.

📖 Recipe

Pecan And Endive Salad Recipe

A vegetarian-friendly salad made with a sweet red apple, grapes and crunchy pecans tossed with a creamy, simple dressing.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings

Calories 671 kcal

Ingredients

4 cups Boston lettuce leaves
4 endive heads halved and broken into leaves
1 red apple cored and sliced
½ cup red grapes halved
½ cup cherry tomatoes halved
½ cup pecans roasted
¼ cup homemade mayonnaise
2 tbsp. apple cider vinegar
1 tbsp. Dijon or whole-grain mustard
1 tbsp. maple syrup optional
1 tsp. garlic powder
Sea salt and freshly ground black pepper

Instructions

In a small bowl, whisk together the simple dressing ingredients until well emulsified.
¼ cup homemade mayonnaise, 2 tbsp. apple cider vinegar, 1 tbsp. Dijon or whole-grain mustard, 1 tbsp. maple syrup, 1 tsp. garlic powder, Sea salt and freshly ground black pepper
In a salad bowl, combine the salad ingredients.
4 cups Boston lettuce leaves, 4 endive heads, 1 red apple, ½ cup red grapes, ½ cup cherry tomatoes, ½ cup pecans
Serve the salad with the dressing drizzled on top.

Nutrition

Calories: 671kcalCarbohydrates: 84gProtein: 19gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 12mgSodium: 477mgPotassium: 2943mgFiber: 22gSugar: 56gVitamin A: 21358IUVitamin C: 62mgCalcium: 399mgIron: 11mg

Keyword endive, pecan, salad

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