Search Results for: salad

Grilled Calamari Salad Recipe

November 16, 2022 by Paleo Leaper Leave a Comment

Calamari is often found on restaurant menus and is usually served fried and breaded. However, calamari doesn't need to be fried to taste delicious because it's so mild and doesn't have that "seafood taste." Grilled and served over a bed of greens and berries, calamari is a healthy, nutrient-rich protein source.

Calamari is rich in B vitamins, especially B2 and B12. It's also rich in minerals like copper and selenium. Selenium is an important mineral for thyroid health. Luckily, seafood is generally rich in selenium, so eating seafood a few days a week can help support it.

This recipe calls for a Simple Dressing, which you can use on a variety of salads. Bottled dressings are expensive and often filled with sugar, processed oils, and preservatives. A dressing like this one can be made in under 2 minutes and costs pennies compared to a bottled dressing.

Grilled Calamari Salad Recipe

Serves: 4 Prep: 15 min Cook: 5 min

Ingredients

1-½ lb. calamari tubes, cleaned
¼ cup olive oil
Juice from ½ lemon
1 granny smith apple, thinly sliced
6 cups fresh spinach
¾ cup blueberries
¼ cup dried cranberries
¼ cup sliced almonds
Sea salt and freshly ground black pepper

Simple dressing Ingredients

¼ cup extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium heat.
In a bowl, combine the olive oil and lemon juice and season to taste.
Baste the calamari tubes with the olive-lemon mixture generously.
Grill the tubes for about 2 minutes per side or until opaque and cooked. Set aside and slice lengthwise.
In a bowl, combine all the ingredients for the dressing and whisk until well blended.
In a salad bowl, combine all the salad ingredients, drizzle the dressing, and gently toss until well coated.

📖 Recipe

Grilled Calamari Salad Recipe

Grilled calamari served over a bed of spinach with sweet blueberries, cranberries and a granny smith apple.

5 from 1 vote

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Prep Time 15

Cook Time 5

Total Time 20

Course Snack

Cuisine American

Servings people

Calories 222 kcal

Ingredients

1-½ lb. calamari tubes cleaned
¼ cup olive oil
Juice from ½ lemon
1 granny smith apple thinly sliced
6 cups fresh spinach
¾ cup blueberries
¼ cup dried cranberries
¼ cup sliced almonds
Sea salt and freshly ground black pepper

Instructions

Preheat the grill to medium heat.
In a bowl, combine the olive oil and lemon juice and season to taste.
¼ cup olive oil, Juice from ½ lemon, Sea salt and freshly ground black pepper
Baste the calamari tubes with the olive-lemon mixture generously.
1-½ lb. calamari tubes
Grill the tubes for about 2 minutes per side or until opaque and cooked. Set aside and slice lengthwise.
In a bowl, combine all the ingredients for the dressing and whisk until well blended.
In a salad bowl, combine all the salad ingredients, drizzle the dressing, and gently toss until well coated.
6 cups fresh spinach, ¾ cup blueberries, ¼ cup dried cranberries, ¼ cup sliced almonds, 1 granny smith apple

Nutrition

Calories: 222kcalCarbohydrates: 17gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 106mgSodium: 50mgPotassium: 405mgFiber: 3gSugar: 11gVitamin A: 3422IUVitamin C: 16mgCalcium: 67mgIron: 2mg

Keyword calamari, calamari salad, grilled calamari

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Celery And Olive Salad Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

What to do with a cup of leftover olives? If you have ever been in this situation, you might have simply thought to eat them with slices of salami, pesto keto crackers, and a chunk of agreeable cheese, but that's where the imagination needs a little courage, to go out and make a meal out of a snack.

Celery And Olive Salad on a white plate.

While there are no crunchy crackers adorning this salad, there could be if you get in the kitchen and make them yourself. With a little bit of almond flour, egg and butter - anything is possible.

Back to the salad - no cooking is required. That's a wonderful start because it means that we are eating raw vegetables.

We all know that some vegetables are better when they are cooked, take, for example, carrots - which have more beta carotene available when cooked, or asparagus. When they are heated up, it becomes easier for our bodies to benefit from their nutrients.

But in the case of celery and preserved olives, it makes perfect sense to eat them just as they are. The crunch of the sliced celery and pepper makes a well-suited match to the softer olives drenched in a lemon and olive oil dressing.

This is a light salad that pairs well with just about any protein, should you be searching for that in the nutritional content. We just so happen to enjoy it with cumin and paprika chicken drumsticks, and we know you will too.

Celery And Olive Salad Recipe

Serves: 2 Prep: 15 min

Ingredients

¾ cup olives, sliced
¼ cup black olives, sliced
2 cups celery, sliced
1 bell pepper, diced
2 green onions, sliced
1 tomato, diced
½ cup flat-leaf parsley, chopped
⅓ cup olive oil
Juice and zest of 1 lemon
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine olive oil, lemon juice, lemon zest, parsley, and season to taste.
In another bowl, mix the remaining ingredients and toss gently.
Pour the dressing over the salad, give everything a gentle mix, refrigerate or eat straight away.

📖 Recipe

Celery And Olive Salad Recipe

Salads are meant for those days when nothing else will satisfy your vegetable cravings or for when you have a jar of olives sitting there alongside some celery that needs to be eaten straight away.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 466 kcal

Ingredients

¾ cup olives sliced
¼ cup black olives sliced
2 cups celery sliced
1 bell pepper diced
2 green onions sliced
1 tomato diced
½ cup flat-leaf parsley chopped
⅓ cup olive oil
Juice and zest of 1 lemon
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine olive oil, lemon juice, lemon zest, parsley, and season to taste.
½ cup flat-leaf parsley, ⅓ cup olive oil, Juice and zest of 1 lemon, Sea salt and freshly ground black pepper
In another bowl, mix the remaining ingredients and toss gently.
¾ cup olives, ¼ cup black olives, 2 cups celery, 1 bell pepper, 2 green onions, 1 tomato
Pour the dressing over the salad, give everything a gentle mix, refrigerate or eat straight away.

Nutrition

Calories: 466kcalCarbohydrates: 13gProtein: 3gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 34gSodium: 1150mgPotassium: 679mgFiber: 7gSugar: 6gVitamin A: 4477IUVitamin C: 110mgCalcium: 116mgIron: 2mg

Keyword celery, olive, paleo, recipe, salad

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Mexican-Style Tuna Salad Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

Tuna is light, delectable, and saporous to those of us who can agree on its wonderful taste. You can purchase it from a fishmonger as a tuna steak and cook it gently, or you can go with the route of convenience and buy tuna in a can.

There are advantages and disadvantages to both; either way, you will be eating a healthy, protein-rich salad in virtually no time at all.

There are two parts to this recipe, and you can begin with whichever you like. We like to start with the vinaigrette, as it is best to let it rest for an ample amount of time before pouring it over the chopped ingredients, even for 1 or 2 hours, just not in the refrigerator.

When you begin, it is best if all ingredients are at room temperature, especially your Paleo oil of choice - the colder it is, the longer it will take to emulsify. We are searching for a golden medium here, with a ratio of oil to vinegar being 3:1.

Sample it as you whisk along, and adjust the taste with a little more apple cider vinegar if you are in need of some acidity. Always remember to use extra virgin olive oil for the best flavor.

This tuna salad with Mexican spices needs no companion on your plate, but it can serve as an inspiration for a spicy Mexican-style chicken salad or even stir up interest in creating your own cauliflower tortillas - just in case you do want something on the side.

Mexican-Style Tuna Salad Recipe

Serves: 2 Prep: 20 min

Ingredients

1 ½ cups cooked tuna, chopped
4 to 5 cups mixed greens
1 bell pepper, sliced
1 zucchini, diced
2 green onions, sliced
½ cup mixed black and green olives, sliced
1 cup cherry tomatoes, halved
¼ cup fresh cilantro, chopped

Mexican-Style Vinaigrette Ingredients

½ cup olive oil
2 tbsp. apple cider vinegar
2 tbsp. fresh lime juice
1 garlic clove, minced
½ tsp. chili powder
½ tsp. paprika
½ tsp. cumin
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine all the ingredients for the vinaigrette, season to taste, and whisk until well emulsified.
In a separate salad bowl, combine all the ingredients for the salad.
Drizzle the vinaigrette over the salad and gently toss.

📖 Recipe

Mexican-Style Tuna Salad Recipe

Quick as a flash, Mexican-style tuna salad is here to save your lunchtime quandary over guessing "what to eat..." Paprika, cumin, chili and lime vinaigrette? Yes, please.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine Mexican

Servings people

Calories 713 kcal

Ingredients

1 ½ cups cooked tuna chopped
4 to 5 cups mixed greens
1 bell pepper sliced
1 zucchini diced
2 green onions sliced
½ cup mixed black and green olives sliced
1 cup cherry tomatoes halved
¼ cup fresh cilantro chopped

Mexican-Style Vinaigrette Ingredients

½ cup olive oil
2 tbsp. apple cider vinegar
2 tbsp. fresh lime juice
1 garlic clove minced
½ tsp. chili powder
½ tsp. paprika
½ tsp. cumin
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine all the ingredients for the vinaigrette, season to taste, and whisk until well emulsified.
½ cup olive oil, 2 tbsp. apple cider vinegar, 2 tbsp. fresh lime juice, 1 garlic clove, ½ tsp. chili powder, ½ tsp. paprika, ½ tsp. cumin, Sea salt and freshly ground black pepper
In a separate salad bowl, combine all the ingredients for the salad.
1 ½ cups cooked tuna, 4 to 5 cups mixed greens, 1 bell pepper, 1 zucchini, 2 green onions, ½ cup mixed black and green olives, 1 cup cherry tomatoes, ¼ cup fresh cilantro
Drizzle the vinaigrette over the salad and gently toss.

Nutrition

Calories: 713kcalCarbohydrates: 18gProtein: 27gFat: 62gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 44gCholesterol: 42mgSodium: 847mgPotassium: 1051mgFiber: 5gSugar: 8gVitamin A: 4781IUVitamin C: 137mgCalcium: 111mgIron: 6mg

Keyword mexican-style, paleo, recipe, salad, tuna

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Cucumber And Radish Salad Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

Simple salads take little effort, yet they allow for lots of beaming nutrition to shine through, especially when you keep the vegetables raw and organic.

Everyone loves cucumbers, for example, yet when you combine them with red radishes and some Paleo mayonnaise, the results are "Can you pass the salad, please?" And that is a good thing to hear when kids of any age are sitting around the table!

Cucumber And Radish Salad in a blue bowl.

We strongly believe that salads are not just for summer; they should be consumed year-round. It's easy to keep that in mind when you discover just how diverse they can be - from shrimp to tuna salad, to celery with olives, and all the way back to fresh peach and bacon salad, there is something for everyone to love.

Salads are a great way to eat your vegetables, and we don't mean to eat only greens. It is the vast array of colors that gives them an exciting visual appeal, and they are always quick at hand, oftentimes with no cooking required. Get chopping, find a nice serving bowl, and make sure there is always something nutritious to decorate the table.

You can serve this cooling salad alongside a spicy buffalo chicken meatloaf, just as well next to a skewer or two of grilled Asian-balsamic steaks. It is versatile, easy on the budget, and ready in 20 minutes or less. Time to work on your chopping skills!

Cucumber And Radish Salad Recipe

Serves: 4 Prep: 20 min

Ingredients

1 cucumber, sliced
10 radishes, sliced
2 tbsp. fresh dill, minced
1 garlic clove, minced
¼ cup homemade mayonnaise
Juice from half a lemon
2 tbsp. apple cider vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the mayonnaise, olive oil, vinegar, lemon juice, garlic, dill, and season to taste.
Place the cucumber and radishes in a salad bowl.
Drizzle the sauce over the vegetables and give everything a gentle toss.
Adjust seasoning and refrigerate before serving.

📖 Recipe

Cucumber And Radish Salad Recipe

Salads do not have to be sophisticated to be enjoyed; often, the simplest ones know how to best hit the spot, as does this cucumber and radish salad with Paleo mayonnaise.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 231 kcal

Ingredients

1 cucumber sliced
10 radishes sliced
2 tbsp. fresh dill minced
1 garlic clove minced
¼ cup homemade mayonnaise
Juice from half a lemon
2 tbsp. apple cider vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the mayonnaise, olive oil, vinegar, lemon juice, garlic, dill, and season to taste.
2 tbsp. fresh dill, 1 garlic clove, ¼ cup homemade mayonnaise, Juice from half a lemon, 2 tbsp. apple cider vinegar, ¼ cup olive oil, Sea salt and freshly ground black pepper
Place the cucumber and radishes in a salad bowl.
1 cucumber, 10 radishes
Drizzle the sauce over the vegetables and give everything a gentle toss.
Adjust seasoning and refrigerate before serving.
Sea salt and freshly ground black pepper

Nutrition

Calories: 231kcalCarbohydrates: 3gProtein: 1gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 6mgSodium: 100mgPotassium: 191mgFiber: 1gSugar: 1gVitamin A: 634IUVitamin C: 10mgCalcium: 32mgIron: 1mg

Keyword cucumber, radish, recipe, salad

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Keto Smoked Salmon Salad With Spinach And Mushrooms Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

If you aren't sure what classy keto dish to serve at your next luncheon with close friends, then let us give you a little clue: there are no finger sandwiches involved, but there is a fabulous lemon and dill dressing.

Keto Smoked Salmon Salad With Spinach And Mushrooms in a blue bowl.

This salad is a sophisticated step up from a Cobb salad, so get ready to put on a show, or at least to make a stupendous impression. It may appear complex, yet it takes only about 20 minutes to prepare. No fuss, and lots of compliments. Just run with it and graciously accept the praise.

You can also be proud of yourself for serving a delicious and nutritious meal; after all, there is fresh cucumber, green onions, a bunch of baby spinach, and a boiled egg per plate.

The mushrooms (Portobello, button, crimini, oysters, or shiitake) work their magic by helping to protect your health via their proteins, minerals, amino acids, and antioxidants.

Never underestimate the power of a mushroom - and when they are combined with baby spinach, watch out, world! The best chefs know that mushrooms and spinach are meant to be together; just one bite, and you will believe that to be true as well.

Dried cranberries are entirely optional; just keep in mind, you will want to read the label for the sugar content, so as not to increase your daily carb intake. With the meal over, you can start planning your next get-together with baked lemon-garlic salmon and asparagus on the menu.

Keto Smoked Salmon Salad With Spinach And Mushrooms Recipe

Serves: 2 Prep: 15 min Cook: 8 min

Ingredients

6 to 8 oz. smoked salmon, thinly sliced
1 cup sliced mushrooms
2 boiled eggs, sliced
8 cups baby spinach
½ cucumber, sliced
1 green onion, sliced
¼ cup dried cranberries (optional)
¼ cup olive oil
1 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. fresh dill, minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt the cooking fat in a large skillet over medium heat.
Add the mushrooms and cook until soft, about 5 to 8 minutes, season to taste, and set aside.
In a small bowl, combine the olive oil, vinegar, lemon juice, dill, salt, and pepper.
In a salad bowl, toss the mushrooms, cucumber, green onions, cranberries, and spinach together.
Add the boiled eggs and smoked salmon, then drizzle with the dill vinaigrette.

📖 Recipe

Keto Smoked Salmon Salad With Spinach And Mushrooms Recipe

Move over Cobb salad, there is a new runner-up for a lunchtime favorite, and keto smoked salmon with spinach and mushrooms is its name.

5 from 1 vote

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Prep Time 15

Cook Time 8

Total Time 23

Course Salad

Cuisine American

Servings people

Calories 653 kcal

Ingredients

6 to 8 oz. smoked salmon thinly sliced
1 cup sliced mushrooms
2 boiled eggs sliced
8 cups baby spinach
½ cucumber sliced
1 green onion sliced
¼ cup dried cranberries optional
¼ cup olive oil
1 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. fresh dill minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt the cooking fat in a large skillet over medium heat.
2 tbsp. cooking fat
Add the mushrooms and cook until soft, about 5 to 8 minutes, season to taste, and set aside.
1 cup sliced mushrooms
In a small bowl, combine the olive oil, vinegar, lemon juice, dill, salt, and pepper.
¼ cup olive oil, 1 tbsp. apple cider vinegar, 2 tbsp. fresh lemon juice, 2 tbsp. fresh dill, Sea salt and freshly ground black pepper
In a salad bowl, toss the mushrooms, cucumber, green onions, cranberries, and spinach together.
½ cucumber, 1 green onion, ¼ cup dried cranberries, 8 cups baby spinach
Add the boiled eggs and smoked salmon, then drizzle with the dill vinaigrette.
2 boiled eggs, 6 to 8 oz. smoked salmon

Nutrition

Calories: 653kcalCarbohydrates: 23gProtein: 28gFat: 52gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 206mgSodium: 839mgPotassium: 1290mgFiber: 5gSugar: 15gVitamin A: 12842IUVitamin C: 57mgCalcium: 203mgIron: 6mg

Keyword keto recipe, mushrooms, salad, smoked salmon, spinach

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Pork Chops With Tomato-Pancetta Salad Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

A tomato and pancetta salad sitting pretty atop expertly fried pork chops makes for a very friendly dinner indeed, whether you are dining alone or catering to a party of ten.

Pork Chops With Tomato-Pancetta Salad on a wooden cutting board.

Pancetta is a cured meat, made from unsmoked pork belly, and you'll either find it thinly sliced or cubed. It is most certainly not bacon, though you can use it as such in cooking - to form the base of a soup or risotto, or you can sauté it with garlic and onions and add a simple fried egg.

You can line muffin cups with thin-sliced pancetta, but we are getting carried away with ourselves and dreaming up recipes that we have not even created yet! Just read the package to find out what you are getting. Is it only meat and salt, perhaps some spices too? Or is there added sweetener and preservatives? The bottom line, choose the best you can find, and you cannot go wrong.

If you ever find yourself with too much pancetta at once, this is a really wonderful problem to have(!); go ahead and make a tray of baked eggs with pancetta and mushrooms for breakfast.

You will be happy and content, if you happen to have guests, then they will be well fed and think of you as a surprisingly good cook - and you can go about your day filled with plenty of energy, enough to conquer the world, or at least the laundry.

Pork Chops With Tomato-Pancetta Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

4 to 6 boneless pork chops
5 to 6 oz. pancetta, diced
1 lb. cherry or grape tomatoes, halved
1 onion, diced
2 garlic cloves, minced
1 tbsp. fresh basil, plus more for garnish
1 tsp. dried oregano
2 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Heat olive oil in a skillet over medium heat.
Cook the pancetta until nicely browned, 3 to 4 minutes; add the onion and garlic, and continue cooking for 2 to 3 minutes.
Add the tomatoes, basil, and dried oregano, and cook for 2 minutes longer.
Drizzle the balsamic vinegar, season to taste, give everything one last stir and set aside.
Season the pork chops on both sides to taste.
Heat cooking fat over medium-high heat and cook the pork chops for 2 to 3 minutes per side, or until no longer pink in the center.
Let the pork chops rest for about 2 minutes, and serve topped with the tomato-pancetta mixture and more basil.

📖 Recipe

Pork Chops With Tomato-Pancetta Salad

Warning: this recipe is guaranteed to have zero leftovers. Pork chops with tomato-pancetta salad are the name, and if you are looking for extra bites to eat, better make a large side salad to accompany this dish.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Italian

Servings people

Calories 530 kcal

Ingredients

4 to 6 boneless pork chops
5 to 6 oz. pancetta diced
1 lb. cherry or grape tomatoes halved
1 onion diced
2 garlic cloves minced
1 tbsp. fresh basil plus more for garnish
1 tsp. dried oregano
2 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Heat olive oil in a skillet over medium heat.
2 tbsp. olive oil
Cook the pancetta until nicely browned, 3 to 4 minutes; add the onion and garlic, and continue cooking for 2 to 3 minutes.
5 to 6 oz. pancetta, 1 onion, 2 garlic cloves
Add the tomatoes, basil, and dried oregano, and cook for 2 minutes longer.
1 lb. cherry or grape tomatoes, 1 tbsp. fresh basil, 1 tsp. dried oregano
Drizzle the balsamic vinegar, season to taste, give everything one last stir and set aside.
2 tbsp. balsamic vinegar, Sea salt and freshly ground black pepper
Season the pork chops on both sides to taste.
Sea salt and freshly ground black pepper
Heat cooking fat over medium-high heat and cook the pork chops for 2 to 3 minutes per side, or until no longer pink in the center.
2 tbsp. cooking fat, 4 to 6 boneless pork chops
Let the pork chops rest for about 2 minutes, and serve topped with the tomato-pancetta mixture and more basil.

Nutrition

Calories: 530kcalCarbohydrates: 10gProtein: 35gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 113mgSodium: 315mgPotassium: 898mgFiber: 2gSugar: 5gVitamin A: 790IUVitamin C: 29mgCalcium: 61mgIron: 2mg

Keyword pancetta, pork chops, recipe, salad, tomato

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Mediterranean-Style Beet Salad Recipe

November 14, 2022 by Paleo Leaper 2 Comments

If you have been looking for an interesting way to eat beets, perhaps something a bit more sophisticated than marinated beets, then now is the time to try them prepared Mediterranean style.

Well, some people may say that they do not like beets, yet if they know the health-filled benefits of eating them, they may just change their minds.

Mediterranean-Style Beet Salad on a white tray.

Beets are known to help lower your blood pressure, reduce inflammation, and boost your stamina (think beet juice for your next workout!), and they also appear to have some anti-cancer properties.

When you think about your health in terms of what you eat - to remain in and to achieve glowing health - beets are a must to add to your plate. If you have leftover greens, do not toss them!

The beet greens are the same, oftentimes more nutritious than the tuber below the soil. Just give them a good rinsing off, and you can eat them raw, steamed, or however, you like, combing them with chard and other leafy greens.

Here are a couple of simple add-ons to the salad: if you would like to bring in a bit of dairy (sheep or goat), then feta cheese is a complete match in our minds.

If you desire even more of a Greek dining experience, then arrange a handful of your favorite olives around the plate and dive in as is, or combine it with a Greek-style burger on the side.

Mediterranean-Style Beet Salad Recipe

Serves: 4 Prep: 10 min Cook: 45 min

Ingredients

2 lbs. red beets
2 garlic cloves, minced
1 green onion, sliced
¼ cup fresh cilantro, minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

Bring a large saucepan of water to a light boil and add the beets.
Boil the beets until fork tender, 30 to 45 min, and let them rest until cool.
Peel off the skin and cut the beets into cubes.
In a bowl, combine the diced beets, garlic, green onion, olive oil, cilantro, and season to taste.
Toss everything gently, serve right away, or refrigerate.

📖 Recipe

Mediterranean-Style Beet Salad Recipe

Most people think of pickled beets and say, "No, thank you." Serve them some Mediterranean-style beet salad, and they will be asking for seconds. Style matters.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Salad

Cuisine Mediterranean

Servings people

Calories 220 kcal

Ingredients

2 lbs. red beets
2 garlic cloves minced
1 green onion sliced
¼ cup fresh cilantro minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

Bring a large saucepan of water to a light boil and add the beets.
2 lbs. red beets
Boil the beets until fork tender, 30 to 45 min, and let them rest until cool.
Peel off the skin and cut the beets into cubes.
In a bowl, combine the diced beets, garlic, green onion, olive oil, cilantro, and season to taste.
2 garlic cloves, 1 green onion, ¼ cup fresh cilantro, ¼ cup olive oil, Sea salt and freshly ground black pepper
Toss everything gently, serve right away, or refrigerate.

Nutrition

Calories: 220kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 178mgPotassium: 757mgFiber: 6gSugar: 15gVitamin A: 172IUVitamin C: 12mgCalcium: 42mgIron: 2mg

Keyword beet, mediterranean style, recipe, salad

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Balsamic Chicken Salad Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

Move over Cobb salad, there is a new bowl of mixed greens in town. While many of the ingredients are the same (it is okay to skip the eggs!), you'll quickly note that the vinaigrette is different.

It has a more grown-up flavor, and we are sure that you will love it, and dive into it, just as soon as it is prepared to perfection.

As far as vinaigrettes go, you can whip them up after the meat portion is done cooking, drizzle it over the salad and quickly get on with the eating. This is a totally acceptable "dressing" practice.

However, with a little advance planning, you can make it an hour ahead of time, letting it sit on the counter, for all the flavors to meld into each other.

For the best vinaigrette results, you will also want to have all ingredients at room temperature before starting; that way, the oil, vinegar, and lemon juice all have the same starting point, and they can work together to bring about a beautiful emulsion.

This balsamic chicken salad is exquisite, just as it is; absolutely nothing to change here! Nothing to add, nothing to lose. But this hearty dose of protein and vegetables may just stimulate your appetite enough for a dessert of greater proportions, so make sure to have a bunch of essential Paleo baking ingredients on hand (almond flour, coconut flour, raw honey, coconut cream, etc.) so that when a certain kind of sweetness should follow, you are quick to whip up a Paleo carrot cake. Sharing required.

Balsamic Chicken Salad Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

2 chicken breasts
5 bacon slices, cooked and chopped
8 cups mixed greens
1 bell pepper, diced
1 cup grape tomatoes, halved
½ red onion, sliced
1 avocado, sliced
½ tsp. oregano
½ tbsp. dried onion flakes
½ tbsp. garlic powder
½ tbsp. paprika
Cooking fat
Sea salt and freshly ground black pepper

Balsamic Dressing

½ cup olive oil
¼ cup balsamic vinegar
1 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
2 tbsp. fresh parsley, minced
2 tsp. fresh basil, minced
1 tsp. dried oregano
1 garlic clove, minced
Sea salt and freshly ground black pepper

Preparation

Season the chicken with oregano, onion flakes, garlic, paprika, sea salt, and black pepper.
Heat cooking fat over medium-high heat.
Sear chicken breasts in the skillet. And cook until no longer pink, 6 to 8 minutes per side, and let rest for 4 to 5 minutes.
Slice the chicken breast, and set aside.
In a bowl, combine all the ingredients for the balsamic dressing, and whisk until well emulsified.
In a salad bowl, combine the mixed greens, bell pepper, grape tomatoes, red onion, and avocado.
Top with chicken and bacon, and drizzle the dressing over the salad.
Give everything a gentle toss and serve.

📖 Recipe

Balsamic Chicken Salad Recipe

Some salads are good, some are okay at best, but... this one is amazing! Do we wonder when they will start serving it in restaurants? Curious? It's balsamic chicken salad.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Salad

Cuisine American

Servings people

Calories 652 kcal

Ingredients

2 chicken breasts
5 bacon slices cooked and chopped
8 cups mixed greens
1 bell pepper diced
1 cup grape tomatoes halved
½ red onion sliced
1 avocado sliced
½ tsp. oregano
½ tbsp. dried onion flakes
½ tbsp. garlic powder
½ tbsp. paprika
Cooking fat
Sea salt and freshly ground black pepper

Balsamic Dressing

½ cup olive oil
¼ cup balsamic vinegar
1 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
2 tbsp. fresh parsley minced
2 tsp. fresh basil minced
1 tsp. dried oregano
1 garlic clove minced
Sea salt and freshly ground black pepper

Instructions

Season the chicken with oregano, onion flakes, garlic, paprika, sea salt, and black pepper.
2 chicken breasts, ½ tsp. oregano, ½ tbsp. dried onion flakes, ½ tbsp. garlic powder, ½ tbsp. paprika, Sea salt and freshly ground black pepper
Heat cooking fat over medium-high heat.
Cooking fat
Sear chicken breasts in the skillet. And cook until no longer pink, 6 to 8 minutes per side, and let rest for 4 to 5 minutes.
Slice the chicken breast, and set aside.
In a bowl, combine all the ingredients for the balsamic dressing, and whisk until well emulsified.
½ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp. fresh lemon juice, 2 tbsp. apple cider vinegar, 2 tbsp. fresh parsley, 2 tsp. fresh basil, 1 tsp. dried oregano, 1 garlic clove, Sea salt and freshly ground black pepper
In a salad bowl, combine the mixed greens, bell pepper, grape tomatoes, red onion, and avocado.
8 cups mixed greens, 1 bell pepper, 1 cup grape tomatoes, ½ red onion, 1 avocado
Top with chicken and bacon, and drizzle the dressing over the salad.
5 bacon slices
Give everything a gentle toss and serve.

Nutrition

Calories: 652kcalCarbohydrates: 21gProtein: 34gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 0.04gCholesterol: 91mgSodium: 286mgPotassium: 1023mgFiber: 7gSugar: 7gVitamin A: 3947IUVitamin C: 81mgCalcium: 101mgIron: 4mg

Keyword balsamic, chicken, recipe, salad

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Keto Salmon Chopped Vegetable Salad Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

You don't need warm weather to enjoy a raw veggie salad; in fact, we appreciate a fresh salad as the main dish just about any day of the year.

Of course, on holidays, we might go all out with a copious serving of salt and pepper pork belly, but we try to bring in more green, even at breakfast, because we know that's where a bounty of minerals and nutrients can be found. Diversity is the key to a healthy diet!

Keto Salmon Chopped Vegetable Salad in a brown bowl.

Salmon is an excellent source of fat, and it is more than okay to go wild - if you can find it. You might also discover organic farmed salmon at your supermarket - above all, go for quality, not quantity.

It may take some time to source the best available fish in your area, but it is definitely worth the effort to read the labels. How much salt is added? Any other preservatives? With time, reading labels becomes easier.

Smoke salmon is also an option to try out for this salad, but remember that smoked salmon has a shelf life of just a few days once it is opened, so choose the right size package for you and your lunch companions if you go this route.

If you have leftover salmon, you can do a variation on the theme and enjoy a similar, yet different, smoked salmon with fresh vegetables the following day.

Keto Salmon Chopped Vegetable Salad Recipe

Serves: 2 Prep: 20 min

Ingredients

6 to 8 oz. salmon, cooked and flaked
1 cucumber, chopped
2 cups grape tomatoes, chopped
1 red onion, chopped
2 celery stalks, sliced
1 green onion, sliced
⅓ cup olive oil
2 tbsp. white wine vinegar
2 tbsp. fresh parsley, minced
1 tbsp. freshly squeezed lemon juice
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the olive oil, vinegar, lemon juice, parsley, and season to taste.
In a salad bowl, combine the cucumber, grape tomatoes, red and green onions, celery, and flaked salmon.
Pour the dressing over the salad and gently toss everything.
Serve topped with additional fresh parsley.

📖 Recipe

Keto Salmon Chopped Vegetable Salad Recipe

Keto smoked salmon with chopped veggies is the way to go when you need to eat on the run - it has everything you need, and nothing you don't.

5 from 2 votes

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings

Calories 518 kcal

Ingredients

6 to 8 oz. salmon cooked and flaked
1 cucumber chopped
2 cups grape tomatoes chopped
1 red onion chopped
2 celery stalks sliced
1 green onion sliced
⅓ cup olive oil
2 tbsp. white wine vinegar
2 tbsp. fresh parsley minced
1 tbsp. freshly squeezed lemon juice
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the olive oil, vinegar, lemon juice, parsley, and season to taste.
⅓ cup olive oil, 2 tbsp. white wine vinegar, 2 tbsp. fresh parsley, 1 tbsp. freshly squeezed lemon juice, Sea salt and freshly ground black pepper
In a salad bowl, combine the cucumber, grape tomatoes, red and green onions, celery, and flaked salmon.
6 to 8 oz. salmon, 1 cucumber, 2 cups grape tomatoes, 1 red onion, 2 celery stalks, 1 green onion
Pour the dressing over the salad and gently toss everything.
Serve topped with additional fresh parsley.

Nutrition

Calories: 518kcalCarbohydrates: 16gProtein: 20gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gCholesterol: 47mgSodium: 64mgPotassium: 1177mgFiber: 5gSugar: 9gVitamin A: 2708IUVitamin C: 53mgCalcium: 87mgIron: 3mg

Keyword keto recipe, salad, salmon, vegetable

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Waldorf Salad Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

The Waldorf salad was first created at the Waldorf Hotel in New York City. It's simple and light, so it goes well with a heavier main course. It features raw apples, celery, and walnuts mixed with mayonnaise.

The crunch and sweetness of the walnuts and apples really bring an interesting texture. The mayonnaise is often substituted for yogurt and fresh grapes as well as cooked chicken or turkey is often added.

Feel free to add your own touch to it. I've also seen it with hard-boiled eggs. I think bacon would also be a good idea. When isn't bacon a good idea?

It's a nice and simple recipe to fall back on when you lack ideas for something everyone will love, and that doesn't require fancy ingredients. The best time to make it is around the end of the summer when the local fresh apples are cheap and plentiful.

Waldorf Salad Recipe

Prep: 5 min Serves: 4

Ingredients

1 cup chopped walnuts
1 cup diced celery
Leftover chicken (optional)
1 cup fresh grapes (optional)
2 red apples, cored and sliced
¼ cup green onions
2 tablespoon lemon juice
8 tablespoon homemade Paleo mayonnaise
Romaine lettuce leaves for serving
Salt and pepper to taste

Preparation

Mix the mayonnaise and lemon juice in a large bowl and season to taste.
Add the walnuts, celery, apples, green onions as well as grapes, and chicken (if using) and mix it all together.
Serve the salad on a bed of romaine lettuce.

📖 Recipe

Waldorf Salad Recipe

A simple salad that will please everybody with its crunch and sweetness. Waldorf salads are originally made with mayonnaise, apples and walnuts.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Salad

Cuisine American

Servings people

Calories 544 kcal

Ingredients

1 cup walnuts chopped
1 cup celery diced
Leftover chicken optional
1 cup grapes optional, fresh
2 red apples cored and sliced
¼ cup green onions
2 tablespoon lemon juice
8 tablespoon homemade Paleo mayonnaise
Romaine lettuce leaves for serving
Salt and pepper to taste

Instructions

Mix the mayonnaise and lemon juice in a large bowl and season to taste.
8 tablespoon homemade Paleo mayonnaise, 2 tablespoon lemon juice
Add the walnuts, celery, apples, green onions as well as grapes, and chicken (if using) and mix it all together.
1 cup walnuts, 1 cup celery, Leftover chicken, 1 cup grapes, 2 red apples, ¼ cup green onions, Salt and pepper to taste
Serve the salad on a bed of romaine lettuce.
Romaine lettuce leaves for serving

Nutrition

Calories: 544kcalCarbohydrates: 50gProtein: 11gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 28gMonounsaturated Fat: 5gSodium: 47mgPotassium: 778mgFiber: 10gSugar: 34gVitamin A: 512IUVitamin C: 21mgCalcium: 106mgIron: 2mg

Keyword buffalo chicken, mayo, waldorf salad

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Broccoli and Egg Salad Recipe

November 12, 2022 by Paleo Leaper Leave a Comment

There is an absolute truth that mayonnaise is essential in a Paleo diet, simply because it makes everything taste better. Combine it with eggs and bacon, or with a few slices of prosciutto, and all will be right with the world, at least in those dreamy moments while you are consuming your tasteful lunch or dinner.

After all, creamy, Paleo salads do exist, you just have to find the right proportions of the one you love the best.

Of course, next to the mayonnaise, it is best to eat your greens, and in this case, we are attached to scrumptious broccoli florets - organic if you can find it, slightly steamed, yet still crunchy for the best bites.

If you are looking to up your vitamin C intake, but aren't keen on eating too much fruit, know that just one cup of broccoli has as much vitamin C as an orange.

Broccoli is high in fiber, it provides you with a giant boost of vitamin A, and it doesn't only come in the most common green variety found in the grocery store. You'll also find it in amazing shades of purple, seek, and you shall find - then add it to your salad!

We love meals that are ready in less than half an hour, and we know you do too. This is one of them, so get your eggs in the pot, and the bacon in the pan, and start cooking; everyone is counting on you to whip up something fast.

Broccoli and Egg Salad Recipe

Serves: 4 Prep: 20 min Cook: 5 min

Ingredients

1 broccoli head, cut into small florets
6 to 8 bacon slices, cooked and chopped
4 eggs, hard-boiled and chopped
2 green onions, sliced
¼ cup almond slices
½ tsp. paprika
¾ cup mayonnaise
¼ cup olive oil
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Bring water to a boil in a saucepan.
Add the broccoli and cook for 5 to 6 minutes, just until the broccoli is tender-crisp.
Drain broccoli and place in a salad bowl.
In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, lemon juice, paprika, and season to taste.
Add the green onions, bacon slices, and eggs into the salad bowl with the broccoli.
Pour the mayonnaise mixture over the salad and gently toss everything until well-coated.
Serve topped with sliced almonds.

📖 Recipe

Broccoli and Egg Salad Recipe

Egg salads are not proper salads without Paleo mayonnaise. Add a few slices of bacon to bring that well-known taste and texture, the broccoli is allowed to speak for itself - yum!

5 from 2 votes

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Prep Time 20

Cook Time 5

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 697 kcal

Ingredients

1 broccoli head cut into small florets
6 to 8 bacon slices cooked and chopped
4 eggs hard-boiled and chopped
2 green onions sliced
¼ cup almond slices
½ tsp. paprika
¾ cup mayonnaise
¼ cup olive oil
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Bring water to a boil in a saucepan.
Add the broccoli and cook for 5 to 6 minutes, just until the broccoli is tender-crisp.
1 broccoli head
Drain broccoli and place in a salad bowl.
In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, lemon juice, paprika, and season to taste.
½ tsp. paprika, ¾ cup mayonnaise, ¼ cup olive oil, 2 tbsp. apple cider vinegar, 2 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Add the green onions, bacon slices, and eggs into the salad bowl with the broccoli.
6 to 8 bacon slices, 2 green onions, 4 eggs
Pour the mayonnaise mixture over the salad and gently toss everything until well-coated.
Serve topped with sliced almonds.
¼ cup almond slices

Nutrition

Calories: 697kcalCarbohydrates: 14gProtein: 16gFat: 66gSaturated Fat: 13gPolyunsaturated Fat: 24gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 203mgSodium: 600mgPotassium: 701mgFiber: 5gSugar: 4gVitamin A: 1588IUVitamin C: 140mgCalcium: 123mgIron: 3mg

Keyword broccoli, egg, paleo, recipe, salad

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Mediterranean Meatball Greek Salad Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

You are in absolute luck if you happen to have some leftover Greek-style Paleo meatballs in your fridge... If your stars are not quite that aligned, well, then you are just going to have to start from scratch, which is not such a bad event when all things are considered.

Mediterranean Meatball Greek Salad on a wooden cutting board.

Why? Because these meatballs are awesomely flavorful with notes of mint, oregano, coriander, cumin, cinnamon, and nutmeg - anything store-bought just won't do! They are also baked, not fried, so they save you from cleaning up little grease splatters all over the stovetop.

Ready to get started? Today it is your choice of ground beef or lamb. Mix the glorious amount of spices and herbs into the meat, then form little bite-sized balls by hand and place them on a baking sheet. It is important to remember not to compact them.

Otherwise, they will get tough and rubbery, and they may even choose to roll off the salad, and we don't want that! Speaking of the salad, you'll also want to chop your colorful vegetables into bite-size pieces and put all your love into the olive oil and red wine vinegar salad dressing.

Trust us, cooking from the heart, always makes your digestion happy.

This salad stands alone, though if you are feeding more people or you are really hungry and think it needs a companion, you can deftly prepare a batch of deviled eggs with bacon to serve on the side, completing the meal while your meatballs are browning nicely in the oven.

Mediterranean Meatball Greek Salad Recipe

Serves: 4 Prep: 25 min Cook: 20 min

Ingredients

1 lb. ground beef
1 egg, beaten
2 garlic cloves, minced
2 tbsp. fresh lemon juice
¼ cup fresh mint leaves
1 tbsp. ground coriander
1 ½ tsp. dried oregano
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Sea salt and freshly ground black pepper

Greek Salad Ingriedents

1 cucumber diced
2 tomatoes, diced
1 red onion, diced
2 garlic cloves, minced
1 tbsp. dried oregano
2 tbsp. fresh lemon juice
½ cup olive oil
¼ cup red wine vinegar
2 tbsp. fresh parsley, minced
Sea salt and freshly ground black pepper

Preparation

In a salad bowl, combine all the vegetables for the Greek salad.
Whisk together the olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic, and season to taste.
Pour the dressing over the salad and mix until well combined; refrigerate until ready to eat.
Preheat oven to 425 F.
In a bowl, combine all the ingredients for the meatballs and mix until everything is blended together.
Form the meat into bite-sized meatballs with your hands and place them on a baking sheet.
Bake in the oven for 15 to 20 minutes, or until no longer pink in the middle.
Serve the salad topped with meatballs and fresh parsley.

📖 Recipe

Mediterranean Meatball Greek Salad Recipe

Once you give this Mediterranean Meatball Greek salad a go, it will decidedly become one of your favorites when lunchtime rolls around.

5 from 1 vote

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Prep Time 25

Cook Time 20

Total Time 45

Course Salad

Cuisine Greek, Mediterranean

Servings people

Calories 622 kcal

Ingredients

1 lb. ground beef
1 egg beaten
2 garlic cloves minced
2 tbsp. fresh lemon juice
¼ cup fresh mint leaves
1 tbsp. ground coriander
1 ½ tsp. dried oregano
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Sea salt and freshly ground black pepper

Greek Salad Ingriedents

1 cucumber diced
2 to matoes diced
1 red onion diced
2 garlic cloves minced
1 tbsp. dried oregano
2 tbsp. fresh lemon juice
½ cup olive oil
¼ cup red wine vinegar
2 tbsp. fresh parsley minced
Sea salt and freshly ground black pepper

Instructions

In a salad bowl, combine all the vegetables for the Greek salad.
1 cucumber diced, 2 to matoes, 1 red onion, 2 garlic cloves
Whisk together the olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic, and season to taste.
1 tbsp. dried oregano, 2 tbsp. fresh lemon juice, ½ cup olive oil, ¼ cup red wine vinegar, 2 tbsp. fresh parsley, Sea salt and freshly ground black pepper
Pour the dressing over the salad and mix until well combined; refrigerate until ready to eat.
Preheat oven to 425 F.
In a bowl, combine all the ingredients for the meatballs and mix until everything is blended together.
1 lb. ground beef, 1 egg, 2 garlic cloves, 2 tbsp. fresh lemon juice, ¼ cup fresh mint leaves, 1 tbsp. ground coriander, 1 ½ tsp. dried oregano, 1 tsp. ground cumin, ½ tsp. ground cinnamon, ¼ tsp. ground nutmeg, Sea salt and freshly ground black pepper
Form the meat into bite-sized meatballs with your hands and place them on a baking sheet.
Bake in the oven for 15 to 20 minutes, or until no longer pink in the middle.
Serve the salad topped with meatballs and fresh parsley.

Nutrition

Calories: 622kcalCarbohydrates: 17gProtein: 24gFat: 52gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 121mgSodium: 110mgPotassium: 842mgFiber: 7gSugar: 5gVitamin A: 1481IUVitamin C: 31mgCalcium: 207mgIron: 7mg

Keyword meatballs, paleo, recipe, salad

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Southwest Pulled Pork Salad Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Can you think of the best thing about cooking larger batches of tasty food at once? The leftovers. Notice, we said tasty food.

Simmer, braise, bake, or slow cook it right the first time, and every reheating will be a delight. It is also nice to invest your time in "bulk" meals because you only have to spend time cooking/stirring/tending once.

And the biggest mess happens just once, then you can refrigerate or freeze the leftovers. Heat it up again, and you have an (almost) instant meal on your plate, which is far better than opting for convenient, fast food.

If you have managed to eat all of your leftover pork carnitas or pulled pork, then congratulations, they must have been tasty! Now it is time to make another batch.

Think big this time around. Next on the list, you'll want to spend a little extra time to make the dressing by whipping up your own homemade mayonnaise. Use some now, save some for later - you never know when the craving will strike to dip your fresh veggies...

As you are preparing the salad, feel free to sneak a nibble or two of pepper, onion, carrot or avocado. Just remember to save enough for others!

A meal in itself, this Southwest-style pulled pork salad needs no additional companion on the plate, though an occasional dessert of a sweet potato brownie never hurts.

Southwest Pulled Pork Salad Recipe

Serves: 4 Prep: 20 min Cook: 5 min

Ingredients

2 cups leftover pulled pork or pork carnitas
1 bell pepper, diced
1 small red onion, diced
1 carrot, shredded
2 cups mixed greens, chopped
1 cup cabbage, chopped
1 avocado, sliced
Fresh cilantro, to garnish
Lime slices, to garnish

Southwest Dressing Ingredients

¼ cup homemade mayonnaise
¼ cup olive oil
¼ cup fresh lime juice
1 garlic clove, minced
2 tbsp. hot pepper sauce
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. paprika
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the dressing; season to taste and whisk until well emulsified.
Reheat the pulled pork in a skillet over medium heat.
In a salad bowl, combine the cabbage, mixed greens, carrot, red onion, and bell pepper, and toss gently.
Top the salad with the pulled pork and sliced avocado.
Drizzle the Southwest dressing on top and serve with fresh cilantro and lime slices.

📖 Recipe

Southwest Pulled Pork Salad Recipe

Pulled pork leftovers do not need a bun. What they need is a nice, refreshing salad with a Paleo mayonnaise-Southwest dressing that covers them in a scrumptious sauce.

5 from 2 votes

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Prep Time 20

Cook Time 5

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 557 kcal

Ingredients

2 cups leftover pulled pork or pork carnitas
1 bell pepper diced
1 small red onion diced
1 carrot shredded
2 cups mixed greens chopped
1 cup cabbage chopped
1 avocado sliced
Fresh cilantro to garnish
Lime slices to garnish

Southwest Dressing Ingredients

¼ cup homemade mayonnaise
¼ cup olive oil
¼ cup fresh lime juice
1 garlic clove minced
2 tbsp. hot pepper sauce
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. paprika
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the dressing; season to taste and whisk until well emulsified.
¼ cup homemade mayonnaise, ¼ cup olive oil, ¼ cup fresh lime juice, 1 garlic clove, 2 tbsp. hot pepper sauce, ½ tsp. chili powder, ½ tsp. ground cumin, ¼ tsp. paprika, Sea salt and freshly ground black pepper
Reheat the pulled pork in a skillet over medium heat.
2 cups leftover pulled pork or pork carnitas
In a salad bowl, combine the cabbage, mixed greens, carrot, red onion, and bell pepper, and toss gently.
1 small red onion, 1 carrot, 2 cups mixed greens, 1 cup cabbage, 1 bell pepper
Top the salad with the pulled pork and sliced avocado.
1 avocado
Drizzle the Southwest dressing on top and serve with fresh cilantro and lime slices.
Fresh cilantro, Lime slices

Nutrition

Calories: 557kcalCarbohydrates: 35gProtein: 18gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 57mgSodium: 1026mgPotassium: 524mgFiber: 6gSugar: 22gVitamin A: 4346IUVitamin C: 70mgCalcium: 102mgIron: 3mg

Keyword pulled pork, recipe, salad, southwest

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Vietnamese-Style Beef And Mango Salad Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Lively, green, spicy, and Vietnamese - this beef and mango salad are here to tempt your taste buds and nourish your body with mint leaves aplenty. The list of salad ingredients is mouthwatering enough, but then you get to the Vietnamese-style dressing, and you think, "Wow, I can't make this soon enough!".

Vietnamese-Style Beef And Mango Salad in a blue bowl.

The recipe serves about 2 people, though it is easy enough to scale up for a dinner party of 4. If you are eating alone, know that the leftovers will be extremely delicious; just keep the refrigerated dressing separate from the salad ingredients until you serve yourself a second time

. Also, keep in mind that you will need to plan ahead with this coconut amino and fish sauce marinade - it is best to let the sirloin steak marinate for 2-12 hours for the most flavor.

If you prepare it in the morning before heading off to work, dinner will be a cinch to finish in the evening, with only a handful of minutes needed for frying the beef slices - which leaves you plenty of time to relax and unwind with a healthy meal on your plate, exciting conversation optional.

If you are out to impress, others, or yourself, you may want to bring a delicious appetizer into the meal, Vietnamese spring rolls with garlic and sriracha sauce, perhaps? Another incredible 2-serving meal is beef pho, you must try that at least once, if not a hundred times in your life.

Vietnamese-Style Beef And Mango Salad Recipe

Serves: 2 Prep: 20 min + 2 h Cook: 10 min

Ingredients

1 sirloin steak, sliced
2 garlic cloves minced
¼ cup coconut aminos
3 tbsp. fish sauce
1 tsp. chili flakes
2 tbsp. raw honey
Cooking fat
4 cups mixed greens
1 mango, julienned
1 carrot, julienned
1 bell pepper, sliced
¼ cup almonds, sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro

Vietnamese Style Dressing Ingredients

¼ cup fish sauce
¼ cup rice vinegar
½ cup water
¼ cup fresh lime juice
2 tbsp. raw honey, melted
2 garlic cloves, minced
1 tsp. chili flakes

Preparation

In a bowl, combine the sliced beef with garlic, coconut aminos, fish sauce, chili flakes, and honey.
Refrigerate and marinate for 2 to 12 hours.
Melt cooking fat in a skillet over medium-high heat, and cook the beef slices until no longer pink, 4 to 5 minutes.
In a small bowl, combine all the ingredients for the dressing and whisk until well combined.
In a salad bowl, add all of the remaining ingredients, drizzle with the dressing, and toss everything gently.
Serve the salad topped with beef.

📖 Recipe

Vietnamese-Style Beef And Mango Salad Recipe

You know that you are in for an exciting treat when Vietnamese beef and mango salad is in your bowl - limes, mint, and chili; oh my!

5 from 1 vote

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Prep Time 2 20

Cook Time 10

Total Time 2 30

Course Salad

Cuisine Vietnamese

Servings people

Calories 525 kcal

Ingredients

1 sirloin steak sliced
2 garlic cloves minced
¼ cup coconut aminos
3 tbsp. fish sauce
1 tsp. chili flakes
2 tbsp. raw honey
Cooking fat
4 cups mixed greens
1 mango julienned
1 carrot julienned
1 bell pepper sliced
¼ cup almonds sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro

Vietnamese Style Dressing Ingredients

¼ cup fish sauce
¼ cup rice vinegar
½ cup water
¼ cup fresh lime juice
2 tbsp. raw honey melted
2 garlic cloves minced
1 tsp. chili flakes

Instructions

In a bowl, combine the sliced beef with garlic, coconut aminos, fish sauce, chili flakes, and honey.
1 sirloin steak, ¼ cup coconut aminos, 3 tbsp. fish sauce, 1 tsp. chili flakes, 2 tbsp. raw honey
Refrigerate and marinate for 2 to 12 hours.
Melt cooking fat in a skillet over medium-high heat, and cook the beef slices until no longer pink, 4 to 5 minutes.
Cooking fat
In a small bowl, combine all the ingredients for the dressing and whisk until well combined.
¼ cup fish sauce, ¼ cup rice vinegar, ½ cup water, ¼ cup fresh lime juice, 2 tbsp. raw honey, 2 garlic cloves, 1 tsp. chili flakes
In a salad bowl, add all of the remaining ingredients, drizzle with the dressing, and toss everything gently.
2 garlic cloves minced, 4 cups mixed greens, 1 mango, 1 carrot, 1 bell pepper, ¼ cup almonds, ¼ cup fresh mint leaves, ¼ cup fresh cilantro
Serve the salad topped with beef.

Nutrition

Calories: 525kcalCarbohydrates: 70gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 69mgSodium: 4894mgPotassium: 1414mgFiber: 8gSugar: 48gVitamin A: 11061IUVitamin C: 151mgCalcium: 174mgIron: 5mg

Keyword Beef, mango, recipe, salad, vietnamese-style

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Roasted Sweet Potato Salad With Lime Dressing Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Sweet potatoes are lovely little tubers, but this particular recipe had us at "lime dressing." Take a look at the ingredients, and you'll quickly see why.

Roasted Sweet Potato Salad With Lime Dressing in a black bowl.

The lime dressing is thick, rich, creamy, and delicately tangy with olive oil, homemade mayonnaise, ¼ cup of fresh lime juice, cilantro, ground cumin, and jalapeño (the latter being optional if you like it hot). If you prefer your dressing on the sweet-sour side, a dash of honey will gratify your sweet tooth, bite after bite.

To begin, you'll want to dice your sweet potatoes and squash into bite-size pieces; ambercup is a nice squash to work with - the kind you make ambercup coconut milk dessert in.

While they are roasting in the oven, you get the pleasure of preparing the lime dressing. It is simple - put all ingredients in a bowl and whisk away. Then add it to the cooled roasted potatoes and squash, along with the finely chopped celery and crumbled bacon.

Yes, the four slices of bacon add a familiar crunch of flavor, and that appeals to children of all ages, so make sure to add it in. Bacon tastes strangely wonderful with lime dressing...

If your brain is going wild with the possibilities (ours certainly are), then you might even think of one-day serving lime dressing with poached eggs. Skip the Hollandaise sauce and go straight to the good stuff. Like all things in life, you never know if you like it until you try it. Are you ready for lime dressing on your salad?

Roasted Sweet Potato Salad With Lime Dressing Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

2 to 3 sweet potatoes, peeled and diced
½ squash, peeled and diced (butternut, ambercup, etc.)
2 celery stalks, sliced
3 to 4 bacon slices, cooked and crumbled (optional)
2 garlic cloves, minced
1 tsp. smoked paprika
1 tsp. chili powder
½ tsp. dried oregano
¼ cup olive oil
Sea salt and freshly ground black pepper

Lime Dressing Ingredients

¼ cup olive oil
¼ cup homemade mayonnaise
¼ cup fresh lime juice
¼ cup fresh cilantro, chopped
½ tsp. ground cumin
1 jalapeño, seeded and minced (optional)
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a bowl, combine the sweet potatoes, squash, olive oil, garlic, paprika, chili powder, and oregano; then season to taste.
Place on a baking sheet and roast in the oven for 30 to 35 minutes or until tender, turning at the halfway point.
Let cool while preparing the dressing.
In a bowl, whisk all the ingredients for the lime dressing and season to taste.
In a salad bowl, combine the roasted vegetables, celery, and bacon.
Pour the dressing over the salad and toss gently until well covered.
Refrigerate before serving.

📖 Recipe

Roasted Sweet Potato Salad With Lime Dressing Recipe

It's a salad revelation! Roasted sweet potatoes and squash are mixed with a zesty lime dressing to create a potato salad you can't find at the deli counter.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Salad

Cuisine American

Servings people

Calories 463 kcal

Ingredients

to 3 sweet potatoes peeled and diced
½ squash peeled and diced (butternut, ambercup, etc.)
2 celery stalks sliced
3 to 4 bacon slices cooked and crumbled (optional)
2 garlic cloves minced
1 tsp. smoked paprika
1 tsp. chili powder
½ tsp. dried oregano
¼ cup olive oil
Sea salt and freshly ground black pepper

Lime Dressing Ingredients

¼ cup olive oil
¼ cup homemade mayonnaise
¼ cup fresh lime juice
¼ cup fresh cilantro chopped
½ tsp. ground cumin
1 jalapeño seeded and minced (optional)
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine the sweet potatoes, squash, olive oil, garlic, paprika, chili powder, and oregano; then season to taste.
to 3 sweet potatoes, ½ squash, 2 garlic cloves, 1 tsp. smoked paprika, 1 tsp. chili powder, ½ tsp. dried oregano, ¼ cup olive oil, Sea salt and freshly ground black pepper
Place on a baking sheet and roast in the oven for 30 to 35 minutes or until tender, turning at the halfway point.
Let cool while preparing the dressing.
In a bowl, whisk all the ingredients for the lime dressing and season to taste.
¼ cup olive oil, ¼ cup homemade mayonnaise, ¼ cup fresh lime juice, ¼ cup fresh cilantro, ½ tsp. ground cumin, 1 jalapeño, Sea salt and freshly ground black pepper
In a salad bowl, combine the roasted vegetables, celery, and bacon.
2 celery stalks, 3 to 4 bacon slices
Pour the dressing over the salad and toss gently until well covered.
Refrigerate before serving.

Nutrition

Calories: 463kcalCarbohydrates: 15gProtein: 4gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.05gCholesterol: 17mgSodium: 227mgPotassium: 471mgFiber: 3gSugar: 3gVitamin A: 11057IUVitamin C: 25mgCalcium: 76mgIron: 2mg

Keyword lime dressing, recipe, roasted sweet potatoes, salad

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Indian-Spiced Chicken and Roasted Butternut Salad Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

When you are in the mood for something different, when a burger (albeit temptatiously tasty) just won't do, Indian-spiced chicken with roasted slices of butternut squash and toasted cashews is the definitive answer to the age-old question: "What's for dinner?". Chances are good that you have never had it before, neither while dining out, nor cooking in.

Indian-Spiced Chicken and Roasted Butternut Salad on a white plate.

It is a chance to learn something new, at the same time, rediscover flavors of the east, in the most Paleo way possible. Curious yet? Let's get to the ingredients.

Begin with 2 boneless, skinless chicken breasts - double everything in the recipe if you are cooking for 4 people. Hunt down that organic free-range bird at your local butcher or supermarket and slather the chicken breasts with spices, coconut oil, and lemon juice, then let them sit for 20 minutes in the marinade.

Chicken breasts can be pricey, so what to choose when you can't afford the best? You could substitute some fattier cuts for the lean breasts, buy in bulk when you can find it - then store in the freezer, or fry up some ground chicken in the same spices. It's all about being resourceful; use what works best for you!

Serve the chicken over plenty of fresh greens, and make sure to toast those cashews to perfection. They are more than a garnish - cashews contain high levels of copper and magnesium, improve your blood circulation, and their buttery texture makes a wonderful curry paste.

Indian-Spiced Chicken And Roasted Butternut Salad Recipe

Serves: 2 Prep: 35 min Cook: 1 hr 15 min

Ingredients

½ cup raw cashew nuts
Baby lettuce leaves
½ cup coconut milk
2 tbsp. lemon juice
1 tsp. honey (optional)
Sea salt to taste

Chicken Ingredients

2 chicken breasts, boneless & skinless
1 tsp. garam masala
½ tsp. turmeric
½ tsp. cayenne pepper
1 tsp. salt
2 tbsp. coconut oil, melted
2 tbsp. lemon juice

Butternut Squash Ingredients

1 small butternut squash, de-seeded and sliced
2 tbsp. coconut oil, melted
1 tsp. garam masala
½ tsp. ground turmeric
1 tsp. sea salt

Preparation

Preheat oven to 350 F.
Combine all the butternut ingredients together and mix well.
Transfer to a baking dish and place in the oven. Allow roasting for 40 minutes until the squash is cooked and slightly caramelized.
For the chicken, combine all the marinade ingredients, pour over the chicken and allow to marinate for 20 minutes.
Cook the chicken in a hot pan until golden brown and cooked through.
Remove the chicken from the pan, then add the cashews and allow to toast.
Combine the coconut milk, honey, lemon, and salt; mix well to make the dressing.
Slice the chicken and serve on a bed of baby lettuce leaves along with the roasted butternut squash and toasted cashews.
Drizzle the dressing over the salad and serve.

📖 Recipe

Indian-Spiced Chicken and Roasted Butternut Salad Recipe

One of the most wonderful spice combinations is about to hit your plate, you must try this Indian-spiced chicken and butternut salad to experience it!

5 from 1 vote

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Prep Time 35

Cook Time 1 15

Total Time 1 50

Course Salad

Cuisine Indian

Servings people

Calories 1022 kcal

Ingredients

½ cup raw cashew nuts
Baby lettuce leaves
½ cup coconut milk
2 tbsp. lemon juice
1 tsp. honey optional
Sea salt to taste

Chicken Ingredients

2 chicken breasts boneless & skinless
1 tsp. garam masala
½ tsp. turmeric
½ tsp. cayenne pepper
1 tsp. salt
2 tbsp. coconut oil melted
2 tbsp. lemon juice

Butternut Squash Ingredients

1 small butternut squash de-seeded and sliced
2 tbsp. coconut oil melted
1 tsp. garam masala
½ tsp. ground turmeric
1 tsp. sea salt

Instructions

Preheat oven to 350 F.
Combine all the butternut ingredients together and mix well.
1 small butternut squash, 2 tbsp. coconut oil, 1 tsp. garam masala, ½ tsp. ground turmeric, 1 tsp. sea salt
Transfer to a baking dish and place in the oven. Allow roasting for 40 minutes until the squash is cooked and slightly caramelized.
For the chicken, combine all the marinade ingredients, pour over the chicken and allow to marinate for 20 minutes.
2 chicken breasts, 1 tsp. garam masala, ½ tsp. turmeric, ½ tsp. cayenne pepper, 1 tsp. salt, 2 tbsp. coconut oil, 2 tbsp. lemon juice
Cook the chicken in a hot pan until golden brown and cooked through.
Remove the chicken from the pan, then add the cashews and allow to toast.
Combine the coconut milk, honey, lemon, and salt; mix well to make the dressing.
½ cup coconut milk, 2 tbsp. lemon juice, 1 tsp. honey, Sea salt to taste
Slice the chicken and serve on a bed of baby lettuce leaves along with the roasted butternut squash and toasted cashews.
Baby lettuce leaves, ½ cup raw cashew nuts
Drizzle the dressing over the salad and serve.

Nutrition

Calories: 1022kcalCarbohydrates: 61gProtein: 65gFat: 63gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 146mgSodium: 2068mgPotassium: 2190mgFiber: 10gSugar: 11gVitamin A: 40414IUVitamin C: 93mgCalcium: 235mgIron: 9mg

Keyword indian spiced, recipe, roasted butternut, salad

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Cucumber And Mango Salad Recipe

November 10, 2022 by Paleo Leaper Leave a Comment

Cucumber and mango is a classic combination of unexpected proportions. These healthful and wonderful ingredients can be paired in a refreshing cucumber and mango smoothie with coconut milk, spinach, and mint leaves; you can create a spicy mango salsa to smother your chicken fajitas; turn them into a chutney or even a chilled mango and cucumber soup.

Ideas abound where cucumbers and mangoes are concerned. Plus, this recipe happens to be a simple, raw salad for two, giving you a chance to eat your vitamins and minerals, nourish your skin and make you smile - all at the same time.

Mangoes are an ancient fruit, most notably the "King of Fruits" in India, where they were first cultivated many centuries ago. It just so happens that we love them the world over, because of their amazing flavor and texture.

A single cup of mango provides 100% of the daily recommended value of vitamin C, it is also rich in potassium, B6, and vitamin A. So, in essence, this salad is good for your eyes, your bones, and your glowing skin - it is good for you, period.

We don't see any real reason not to eat it, knowing all too well the benefits of cucumbers too (also wonderful in blueberry smoothies, by the way).

If you are in search of a light salad, this is the one to sample first. It goes perfectly with any protein source, and it complements Hasselback potatoes with Paleo sour cream beautifully.

Cucumber And Mango Salad Recipe

Serves: 2 Prep: 20 min

Ingredients

1 mango, diced
1 cucumber, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
¼ cup olive oil
Juice from 1 lime
2 tbsp. apple cider vinegar
1 jalapeño pepper, seeded and minced
Sea salt and freshly ground black pepper

Preparation

In a bowl, whisk the olive oil, lime juice, jalapeño, and vinegar; season to taste.
In a salad bowl, combine the mango, cucumber, onion, and cilantro.
Pour the dressing over the salad, gently toss and serve.

📖 Recipe

Cucumber And Mango Salad Recipe

Nothing shouts summer like a cucumber and mango salad with grilled skewers on the side - shrimp or chicken, pineapple or lemon.

5 from 2 votes

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 333 kcal

Ingredients

1 mango diced
1 cucumber diced
½ red onion diced
¼ cup fresh cilantro chopped
¼ cup olive oil
Juice from 1 lime
2 tbsp. apple cider vinegar
1 jalapeño pepper seeded and minced
Sea salt and freshly ground black pepper

Instructions

In a bowl whisk the olive oil, lime juice, jalapeño and vinegar; season to taste.
¼ cup olive oil, Juice from 1 lime, 2 tbsp. apple cider vinegar, 1 jalapeño pepper, Sea salt and freshly ground black pepper
In a salad bowl combine the mango, cucumber, onion and cilantro.
1 cucumber, ½ red onion, ¼ cup fresh cilantro, 1 mango
Pour the dressing over the salad, gently toss and serve.

Nutrition

Calories: 333kcalCarbohydrates: 22gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 7mgPotassium: 440mgFiber: 3gSugar: 17gVitamin A: 1363IUVitamin C: 45mgCalcium: 41mgIron: 1mg

Keyword cucumber, mango, salad

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Grainy-Mustard And Bacon Potato Salad Recipe

November 10, 2022 by Paleo Leaper Leave a Comment

You've already attempted to recreate grilled Dijon pork chops with a grainy mustard sauce - and let's just assume that it turned out magnificent. Now you are ready to move on to another familiar comfort food: potato salad.

Grainy-Mustard And Bacon Potato Salad in a white bowl.

Not just any potato salad with gluten in the sauce as a thickener, or with evaporated milk in the list of ingredients, no, that's not for us, nor is it for you. You can also forget about store-bought potato salad, too, often full of questionable no-no ingredients.

Why bother with recipes of the past when it is entirely possible to make a roasted sweet potato salad with lime dressing at home and come out as the winner every time?

In this "modern" recipe, you get to start with a choice: russets or sweet potatoes. Go one way or the other depending on what you can find, or what you can tolerate, or simply combine the two together if you cannot decide.

Just remember to boil them in separate pots, as they won't cook at the same rate. The key to a super potato salad is to serve the potatoes at the perfect doneness, so pay special attention when boiling them, and don't let them turn into mush.

While your tatties are on the stove, make sure that your oven is heated up to 400 F and ready for a hefty portion of garlic and Dijon chicken drumsticks, so you get that wonderful mustardy feeling the whole meal through.

Grainy-Mustard And Bacon Potato Salad Recipe

Serves: 6 Prep: 20 min Cook: 20 min

Ingredients

6 to 8 russet or sweet potatoes, peeled and chopped
4 to 6 bacon slices, cooked and chopped
1 red onion, diced
1 tbsp. fresh chives, minced
3 tbsp. fresh parsley, minced
¼ cup grainy or old-style mustard
1 tbsp. fresh lemon juice
¼ cup olive oil
1 tbsp. apple cider vinegar
Sea salt and freshly ground black pepper

Preparation

Cook potatoes in boiling water until tender, 15 to 20 minutes.
Drain the water and let the potatoes cool.
In a bowl, combine the mustard, lemon juice, vinegar, and olive oil, and season to taste.
In a salad bowl, add the diced potatoes, bacon slices, onion, parsley, and chives.
Drizzle the grainy mustard on top and gently toss everything until well-coated.
Refrigerate until ready to eat.

📖 Recipe

Grainy-Mustard And Bacon Potato Salad Recipe

Bacon, mustard, and potatoes - sounds like a mouthwatering salad to us! You can happily serve it next to grilled Dijon pork chops or lemon chicken breasts.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Salad

Cuisine American

Servings people

Calories 353 kcal

Ingredients

6 to 8 russet or sweet potatoes peeled and chopped
4 to 6 bacon slices cooked and chopped
1 red onion diced
1 tbsp. fresh chives minced
3 tbsp. fresh parsley minced
¼ cup grainy or old-style mustard
1 tbsp. fresh lemon juice
¼ cup olive oil
1 tbsp. apple cider vinegar
Sea salt and freshly ground black pepper

Instructions

Cook 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.
In a bowl, combine the mustard, lemon juice, vinegar, and olive oil, and season to taste.
¼ cup grainy or old-style mustard, 1 tbsp. fresh lemon juice, ¼ cup olive oil, 1 tbsp. apple cider vinegar, Sea salt and freshly ground black pepper
In a salad bowl, add the diced potatoes, bacon slices, onion, parsley, and chives.
4 to 6 bacon slices, 1 red onion, 1 tbsp. fresh chives, 3 tbsp. fresh parsley
Drizzle the grainy mustard on top and gently toss everything until well-coated.
¼ cup grainy or old-style mustard
Refrigerate until ready to eat.

Nutrition

Calories: 353kcalCarbohydrates: 49gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 10mgSodium: 341mgPotassium: 886mgFiber: 8gSugar: 11gVitamin A: 32806IUVitamin C: 19mgCalcium: 92mgIron: 2mg

Keyword bacon, grainy-mustard, paleo, potato, recipe, salad

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Creamy Cucumber And Chive Salad Recipe

November 10, 2022 by Paleo Leaper Leave a Comment

When summer is in full swing, cucumbers and chives are in abundance. And when there is an abundance of green goodness, we are going to eat it right up!

Creamy Cucumber And Chive Salad in a white bowl.

However, if the season happens to be other than scorching days and balmy nights, we'll assume that cucumbers and chives can still be found at the supermarket alongside all the other wholesome fruits and vegetables. No matter if it is in, or out, of season, this salad will cheer up the energy of the meal and bring smiles to everyone willing to take a bite.

Now, that you have sourced and procured the best veggies possible, you'll have to make your own homemade mayonnaise. It's easier than you think, and mayo is so versatile!

If you are sitting on the fence, waiting to learn how to make it, now is your chance. Start with light olive oil and 2 raw egg yolks from free-range chickens. You'll also find it beneficial to add some acid - lemon juice or apple cider vinegar - a little at the beginning, the rest at the end. Mustard is optional; use it if you have it, though mayonnaise is perfectly wonderful without it.

Whisk it briskly by hand or use a blender and let it emulsify slowly. Practice makes perfect.

We often think of poultry when a garden-fresh salad comes to mind, but let's challenge this notion and suggest pairing this crispy salad with beef steaks and mushroom gravy. It is a combination not to be missed.

Creamy Cucumber And Chive Salad Recipe

Serves: 4 Prep: 20 min

Ingredients

1 cucumber, thinly sliced, or 6 to 8 baby cucumbers
8 radishes, sliced
½ small red onion, sliced
¼ cup homemade mayonnaise
¼ cup olive oil
2 tbsp. apple cider vinegar
¼ cup fresh chives, minced
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the mayonnaise, olive oil, vinegar, and season to taste.
Add the cucumbers, radishes, and onion to a salad bowl.
Sprinkle the minced chives on top, and pour the sauce all over the salad.
Gently toss everything until well coated and adjust seasoning if necessary.
Refrigerate or serve straight away.

📖 Recipe

Creamy Cucumber And Chive Salad Recipe

A salad combination that is wonderfully crisp any time of the year - creamy cucumber and chive salad is your new go-to, flavorful bite of yum.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 233 kcal

Ingredients

1 cucumber thinly sliced, or 6 to 8 baby cucumbers
8 radishes sliced
½ small red onion sliced
¼ cup homemade mayonnaise
¼ cup olive oil
2 tbsp. apple cider vinegar
¼ cup fresh chives minced
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the mayonnaise, olive oil, vinegar, and season to taste.
¼ cup homemade mayonnaise, ¼ cup olive oil, 2 tbsp. apple cider vinegar, Sea salt and freshly ground black pepper
Add the cucumbers, radishes, and onion to a salad bowl.
1 cucumber, 8 radishes, ½ small red onion
Sprinkle the minced chives on top, and pour the sauce all over the salad.
¼ cup fresh chives
Gently toss everything until well coated and adjust seasoning if necessary.
Refrigerate or serve straight away.

Nutrition

Calories: 233kcalCarbohydrates: 3gProtein: 1gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 6mgSodium: 95mgPotassium: 156mgFiber: 1gSugar: 2gVitamin A: 173IUVitamin C: 6mgCalcium: 20mgIron: 0.4mg

Keyword chive, cucumber, paleo, recipe, salad

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Chicken And Butternut Salad Recipe

November 9, 2022 by Paleo Leaper Leave a Comment

Cranberries and pecans always make a wonderful addition to a mixed green salad, it is their color, crunch, and flavor that enhances any dish.

But have you ever thought of adding them to a delicious salad mixed with grilled chicken breasts, topped with a slightly sour and sweet coconut and apple cider vinegar dressing?

It never crossed our minds either, the dressing part, until recently - and we loved it so much, we just had to share, so that you can share it with loved ones too.

Does Paleo allow for nuts? That is always a question to ask when delving into a comprehensive Paleo food list. Nuts should be consumed in moderation, as a garnish, and not the main ingredient; a handful can do the body good.

Use your intuition and guide your cravings, for though they can add healthy fats and antioxidants to your diet, they also contain phytic acid. If snack time ever has you calling out for pecans, almonds, hazelnuts, cashews, or macadamias, then we can highly recommend cayenne-rosemary roasted nuts to satisfy your longing for a crunchy and nutritious bite.

Back to the chicken and butternut salad: the bountiful mixed salad greens are loaded with vitamins and minerals such as vitamins A and K, as well as being a wonderful source of folic acid. Now you have one more inspiration to eat a fresh salad for lunch every day!

Chicken And Butternut Salad Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

2 chicken breasts, cooked and diced
2 apples, thinly sliced
1 small butternut squash, diced
8 cups mixed salad greens
½ cup raw pecans, roughly chopped
¼ cup dried cranberries
½ tsp. onion powder
½ tsp. ground cinnamon
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Coconut Dressing Ingredients

½ cup coconut milk
1 tbsp. apple cider vinegar
1 tsp. fresh lemon juice
2 tsp. maple syrup or raw honey
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 425 F.
In a bowl, combine the butternut squash, olive oil, onion powder, and ground cinnamon, and season to taste.
Place on a baking sheet, and roast in the oven for 30 to 35 minutes.
Combine all the ingredients for the coconut dressing, and whisk until well combined.
In a salad bowl, mix together the greens, apple, cooked chicken breasts, butternut squash, pecans, and cranberries.
Serve the salad with the coconut dressing.

📖 Recipe

Chicken And Butternut Salad Recipe

What's for lunch? A generous amount of mixed greens, dried cranberries, and pecans with coconut dressing covering roasted butternut squash and chicken.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course, Salad

Cuisine American

Servings people

Calories 480 kcal

Ingredients

2 chicken breasts cooked and diced
2 apples thinly sliced
1 small butternut squash diced
8 cups mixed salad greens
½ cup raw pecans roughly chopped
¼ cup dried cranberries
½ tsp. onion powder
½ tsp. ground cinnamon
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Coconut Dressing Ingredients

½ cup coconut milk
1 tbsp. apple cider vinegar
1 tsp. fresh lemon juice
2 tsp. maple syrup or raw honey
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 425 F.
In a bowl, combine the butternut squash, olive oil, onion powder, and ground cinnamon, and season to taste.
1 small butternut squash, ½ tsp. onion powder, ½ tsp. ground cinnamon, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
Place on a baking sheet, and roast in the oven for 30 to 35 minutes.
Combine all the ingredients for the coconut dressing, and whisk until well combined.
½ cup coconut milk, 1 tbsp. apple cider vinegar, 1 tsp. fresh lemon juice, 2 tsp. maple syrup or raw honey, Sea salt and freshly ground black pepper
In a salad bowl, mix together the greens, apple, cooked chicken breasts, butternut squash, pecans, and cranberries.
2 chicken breasts, 2 apples, 8 cups mixed salad greens, ½ cup raw pecans, ¼ cup dried cranberries
Serve the salad with the coconut dressing.

Nutrition

Calories: 480kcalCarbohydrates: 36gProtein: 31gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 73mgSodium: 97mgPotassium: 1153mgFiber: 6gSugar: 12gVitamin A: 20869IUVitamin C: 59mgCalcium: 140mgIron: 4mg

Keyword butternut, chicken, paleo, recipe, salad

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Steak Enchilada Salad Recipe

November 9, 2022 by Paleo Leaper Leave a Comment

To make a proper enchilada steak, you'll first have to create a savory sauce from tomatoes, chili, cumin, and other spices. Good news: we've got the perfect recipe to create a Paleo enchilada sauce from scratch.

Note that it is perfectly acceptable to make this sauce, or just about any other, without thickeners such as flour or cornstarch. Simply omit the "traditional" ingredients, and get on with your cooking. Once you smell the steak frying on the stove top, nothing else matters.

Before you get too advanced in cooking, you'll want to make sure to slice your flank steak nicely into long strips, so they sit nicely atop the salad. The presentation does matter - even if you are snuggled up to your bowl all alone.

Make your dinner a piece of art, and you'll enjoy the flavors and color combinations that much more. That being said, use a diverse assortment of mixed greens as the base for your enchilada salad. Seek out purple heirloom tomatoes, juxtaposed with baby orange and yellow ones.

Use green, red, or yellow bell peppers, and sprinkle some micro greens for added nutrition to the top. Have fun with both cooking and eating, then share the joy with others.

With a steak enchilada salad as the main dish, you may feel full at the end of this well-rounded meal. If it just so happens that you have a wee bit of room for a scoop of mango and strawberry sorbet, go for it! It will be pleasantly cooling after all those extra chilies.

Steak Enchilada Salad Recipe

Serves: 4 Prep: 15 min Cook: 12 min

Ingredients

1 lb. flank steak, sliced
¾ cup enchilada sauce
2 tbsp. green chilies, minced
2 tsp. minced garlic
1 ½ tsp. onion powder
1 tsp. cumin
Cooking fat
2 tbsp. lime juice
Sea salt and freshly ground black pepper

Salad ingredients

6 cups mixed greens
1 bell pepper, sliced
1 red onion, diced
1 avocado, diced
1 Roma tomato, diced
¼ cup extra virgin olive oil
2 garlic cloves, minced
Juice of 1 lime
2 tbsp. fresh cilantro, minced
1 tsp. chili powder
Lime wedges (optional)

Preparation

In a bowl, combine the enchilada sauce, green chilies, garlic, onion powder, cumin, and lime juice, and season to taste.
Melt cooking fat in a skillet over medium-high heat.
Sauté the sliced beef in the skillet until browned, about 4 to 5 minutes.
Add the enchilada sauce and continue cooking, while stirring, for another 4 to 5 minutes.
For the salad, mix together the olive oil, garlic, lime juice, and chili powder in a small bowl.
Add all of the remaining salad ingredients to a salad bowl, pour over the dressing, and toss until well combined.
Serve the salad topped with spicy steak slices and lime wedges.

📖 Recipe

Steak Enchilada Salad Recipe

Ever tried to make your own enchilada sauce at home? Tonight is the perfect moment to try it out, on your spicy and colorful steak enchilada salad!

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Main Course, Salad

Cuisine Mexican

Servings people

Calories 430 kcal

Ingredients

1 lb. flank steak sliced
¾ cup enchilada sauce
2 tbsp. green chilies minced
2 tsp. minced garlic
1 ½ tsp. onion powder
1 tsp. cumin
Cooking fat
2 tbsp. lime juice
Sea salt and freshly ground black pepper

Salad ingredients

6 cups mixed greens
1 bell pepper sliced
1 red onion diced
1 avocado diced
1 Roma tomato diced
¼ cup extra virgin olive oil
2 garlic cloves minced
Juice of 1 lime
2 tbsp. fresh cilantro minced
1 tsp. chili powder
Lime wedges optional

Instructions

In a bowl, combine the enchilada sauce, green chilies, garlic, onion powder, cumin, and lime juice, and season to taste.
¾ cup enchilada sauce, 2 tbsp. green chilies, 2 tsp. minced garlic, 1 ½ tsp. onion powder, 1 tsp. cumin, 2 tbsp. lime juice, Sea salt and freshly ground black pepper
Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Sauté the sliced beef in the skillet until browned, about 4 to 5 minutes.
1 lb. flank steak
Add the enchilada sauce and continue cooking, while stirring, for another 4 to 5 minutes.
For the salad, mix together the olive oil, garlic, lime juice, and chili powder in a small bowl.
¼ cup extra virgin olive oil, 2 garlic cloves, Juice of 1 lime, 1 tsp. chili powder
Add all of the remaining salad ingredients to a salad bowl, pour over the dressing, and toss until well combined.
6 cups mixed greens
Serve the salad topped with spicy steak slices and lime wedges.
1 bell pepper, 1 red onion, 1 avocado, 1 Roma tomato, Lime wedges, 2 tbsp. fresh cilantro

Nutrition

Calories: 430kcalCarbohydrates: 20gProtein: 29gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 68mgSodium: 525mgPotassium: 1001mgFiber: 7gSugar: 7gVitamin A: 3000IUVitamin C: 69mgCalcium: 84mgIron: 4mg

Keyword enchilada, paleo, recipe, salad, steak

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Keto Chicken and Bacon Loaded Salad Recipe

November 8, 2022 by Paleo Leaper Leave a Comment

Yes, you read it right, bacon and salad in the same mouthwatering sentence - and forkful! It can only mean that an amazing lunch, or dinner, is about to be reproduced with ultra-satisfying results in your very own home.

Keto Chicken and Bacon Loaded Salad on a blue tray.

When we dream of the perfect salad, we tend to produce an image in our minds of quality ingredients that harmonize visually, striving for the perfect proportions. It must also pass a scrutinizing taste test and be well-balanced with nutritious proteins, fats, and carbs.

And it just so happens that this chicken and bacon-loaded salad fits Keto requirements too, so go ahead, grab a plate and load it up!

If you have been Paleo for long enough, chances are nearing one hundred percent that you will have already discovered a love for bacon. Once you get to the point of no return, you'll be curing your own homemade bacon and having a slab on hand in the fridge all days of the year.

But before you get carried away, know that it is always best to enjoy a slice or two in moderation, just like with a cup of coffee or a slice of cake. If we ate our favorites all the time, then they wouldn't be favorites now, right? And, then, how could we deeply indulge in a dark chocolate mousse for dessert?

All ideas of moderation set aside, just make this loaded salad and share it generously with family and friends - loading up on laughter and conversation along the way.

Keto Chicken And Bacon Loaded Salad Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

2 chicken breasts, skinless and boneless
1 tbsp. garlic powder
2 tbsp. dried parsley flakes
½ tbsp. paprika
4 bacon slices, cooked and crumbled
2 boiled eggs, sliced
1 avocado, diced
4 to 6 cups mixed greens
Cooking fat
Sea salt and freshly ground black pepper

Dressing Ingredients

½ cup coconut milk
1 tbsp. olive oil
2 garlic cloves, minced
1 tbsp. lemon juice
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 350 F.
In a bowl, combine the garlic powder, parsley, and paprika; season to taste.
Rub the chicken breasts with the garlic powder mixture.
Melt cooking fat in a skillet over medium-high heat.
Brown the chicken on all sides for 2 to 3 minutes and place in the oven.
Bake for 18 to 20 minutes or until the chicken is cooked through.
Let the chicken rest for 4 to 5 minutes before slicing.
In a bowl, combine all the ingredients for the dressing and whisk until well emulsified.
In a salad bowl, combine the mixed greens, avocado, eggs, bacon, and chicken.
Drizzle with coconut milk dressing and serve.

📖 Recipe

Keto Chicken and Bacon Loaded Salad Recipe

This Paleo, keto, dairy-free, grain-free, potato-free chicken, and bacon-loaded salad is sure to lift your spirits with a single forkful!

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Salad

Cuisine American

Servings people

Calories 490 kcal

Ingredients

2 chicken breasts skinless and boneless
1 tbsp. garlic powder
2 tbsp. dried parsley flakes
½ tbsp. paprika
4 bacon slices cooked and crumbled
2 boiled eggs sliced
1 avocado diced
4 to 6 cups mixed greens
Cooking fat
Sea salt and freshly ground black pepper

Dressing Ingredients

½ cup coconut milk
1 tbsp. olive oil
2 garlic cloves minced
1 tbsp. lemon juice
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 350 F.
In a bowl, combine the garlic powder, parsley, and paprika; season to taste.
1 tbsp. garlic powder, 2 tbsp. dried parsley flakes, ½ tbsp. paprika, Sea salt and freshly ground black pepper
Rub the chicken breasts with the garlic powder mixture.
2 chicken breasts
Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the chicken on all sides for 2 to 3 minutes and place in the oven.
Bake for 18 to 20 minutes or until the chicken is cooked through.
Let the chicken rest for 4 to 5 minutes before slicing.
In a bowl, combine all the ingredients for the dressing and whisk until well emulsified.
½ cup coconut milk, 1 tbsp. olive oil, 2 garlic cloves, 1 tbsp. lemon juice, Sea salt and freshly ground black pepper
In a salad bowl, combine the mixed greens, avocado, eggs, bacon, and chicken.
4 bacon slices, 2 boiled eggs, 1 avocado, 4 to 6 cups mixed greens
Drizzle with coconut milk dressing and serve.

Nutrition

Calories: 490kcalCarbohydrates: 15gProtein: 38gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 181mgSodium: 295mgPotassium: 964mgFiber: 6gSugar: 2gVitamin A: 1738IUVitamin C: 26mgCalcium: 137mgIron: 5mg

Keyword bacon, chicken, keto, recipe, salad

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Creamy Asparagus Soup with Roasted Garlic Caesar Salad Recipe

November 8, 2022 by Paleo Leaper Leave a Comment

The following recipe is truly restaurant-worthy, and it just so happens that it is suitable for Sunday brunch, just as it is for a weekday dinner. One sample spoonful from the pot, and it will be love at first bite, guaranteed.

We've made a spring-fresh asparagus soup before, with the addition of potatoes and leeks, but here and now, we are focusing on the salad to bring unexpected elements to the bowl.

Creamy Asparagus Soup with Roasted Garlic Caesar Salad Recipe on a table.

We suggest romaine lettuce, though, in reality, you are free to mix it up as you wish and choose from whatever greens are fresh and in season.

Arugula, commonly called the rocket, will add a peppery flavor to any salad, while butter lettuce enriches the plate with large cupped leaves, complementing the distinctive taste of asparagus. Curly endive will certainly add an element of art to the salad plate along with its characteristic crunchy bitterness.

And mâche, also known as lamb's lettuce, will bring a hint of softness to the salad. Be creative and add dandelion greens, or lesser-known leafy greens, for bonus nutrients in your meal.

Young, tender asparagus is a spring-harvested crop, so make sure you are ready with a bunch of recipes for when it is in season!

Asparagus and tomato with gremolata make for a wonderful side dish or appetizer next to any Paleo protein, while roasted asparagus with salt and pepper is as simple as it gets. Asparagus soup, though, is truly the way to go.

Creamy Asparagus Soup With Roasted Garlic Caesar Salad Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

2 pounds of asparagus
1 onion, chopped
3 tbsp. cooking fat
5 cups homemade chicken broth
½ cup full-fat coconut milk
¼ tsp. lemon juice
Salt and pepper to taste

Salad Ingredients

2 garlic cloves, minced
2 tbsp. capers drained and rinsed
½ tsp. Dijon mustard
1 tbsp. fresh lemon juice
¼ cup olive oil
2 tbsp. mayonnaise
Salt and pepper to taste
1 head of romaine lettuce

Roasted Garlic Ingredients

1 small head of garlic
1 tbsp. olive oil

Preparation

Cut asparagus stalks into 1-inch pieces.
In a large, heavy pot over medium-low heat, melt 2 tablespoons of cooking fat. Add onions and cook until translucent and soft.
Add asparagus and cook for five minutes, stirring constantly.
Slowly add the broth to the mixture and season to taste with salt and pepper. Allow mixture to simmer, cover, and cook until asparagus is tender approximately 15 minutes.
Remove soup from heat and blend until smooth.
Return soup to low heat. Whisk in coconut milk and the remaining cooking fat.
For caesar salad: Preheat oven to 375 F.
Slice the stem end of the whole garlic head off, so that the clove tips are exposed. Drizzle with 1 tablespoon olive oil, wrap in foil, and cook in the oven for approximately 40 minutes or until garlic is very tender. Once cooked, allow cooling.
Pop out the roasted garlic cloves from their skins.
In a food processor, combine roasted garlic, raw garlic cloves, and capers. Pulse until very finely chopped.
Add the mustard and lemon juice to the processor and continue to mix.
Slowly add olive oil and mayonnaise.
Season with salt and pepper to taste.
Drizzle the dressing over the romaine lettuce.
Serve soup with salad.

📖 Recipe

Creamy Asparagus Soup with Roasted Garlic Caesar Salad Recipe

A perfect Paleo brunch looks like this: creamy asparagus soup with a side of Caesar salad topped with a roasted garlic sauce, pure deliciousness.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Salad, Soup

Cuisine American

Servings people

Calories 437 kcal

Ingredients

2 pounds of asparagus
1 onion chopped
3 tbsp. cooking fat
5 cups homemade chicken broth
½ cup full-fat coconut milk
¼ tsp. lemon juice
Salt and pepper to taste

Salad Ingredients

2 garlic cloves minced
2 tbsp. capers drained and rinsed
½ tsp. Dijon mustard
1 tbsp. fresh lemon juice
¼ cup olive oil
2 tbsp. mayonnaise
Salt and pepper to taste
1 head of romaine lettuce

Roasted Garlic Ingredients

1 small head of garlic
1 tbsp. olive oil

Instructions

Cut asparagus stalks into 1-inch pieces.
2 pounds of asparagus
In a large, heavy pot over medium-low heat, melt 2 tablespoons of cooking fat. Add onions and cook until translucent and soft.
3 tbsp. cooking fat, 1 onion
Add asparagus and cook for five minutes, stirring constantly.
Slowly add the broth to the mixture and season to taste with salt and pepper. Allow mixture to simmer, cover, and cook until asparagus is tender, approximately 15 minutes.
5 cups homemade chicken broth, Salt and pepper to taste
Remove soup from heat and blend until smooth.
Return soup to low heat. Whisk in coconut milk and the remaining cooking fat.
½ cup full-fat coconut milk, 3 tbsp. cooking fat
For caesar salad: Preheat oven to 375 F.
Slice the stem end of the whole garlic head off, so that the clove tips are exposed. Drizzle with 1 tablespoon olive oil, wrap in foil, and cook in the oven for approximately 40 minutes or until garlic is very tender. Once cooked, allow cooling.
¼ cup olive oil, 1 small head of garlic
Pop out the roasted garlic cloves from their skins.
In a food processor, combine roasted garlic, raw garlic cloves, and capers. Pulse until very finely chopped.
2 garlic cloves, 2 tbsp. capers drained and rinsed
Add the mustard and lemon juice to the processor and continue to mix.
½ tsp. Dijon mustard, ¼ tsp. lemon juice
Slowly add olive oil and mayonnaise.
1 tbsp. olive oil, 2 tbsp. mayonnaise
Season with salt and pepper to taste.
Salt and pepper to taste
Drizzle the dressing over the romaine lettuce.
1 head of romaine lettuce
Serve soup with salad.

Nutrition

Calories: 437kcalCarbohydrates: 15gProtein: 8gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 9mgSodium: 1359mgPotassium: 649mgFiber: 6gSugar: 7gVitamin A: 2347IUVitamin C: 18mgCalcium: 88mgIron: 6mg

Keyword asparagus, garlic, paleo, recipe, salad, soup

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Steak Salad with Avocado Dressing Recipe

November 8, 2022 by Paleo Leaper Leave a Comment

This is the Paleo favorite that every meat eater will eat, regardless of whether they are strictly Paleo or not. The reason why?

Steak salad with avocado dressing is too simple and decidedly scrumptious - how could one not adore that? Especially when served with grilled and zesty sweet potatoes as a gratifying side dish. So off to the store you go, to hunt down the perfect flat iron steak...

Steak Salad with Avocado Dressing on a wooden cutting board.

You'll find your flat iron steak among the slightly more expensive cuts of beef, but don't let the price put you off this amazing opportunity of dining so well in your own home. Did you know you can dip those gorgeous sweet potato wedges into the dressing too?

We highly recommend it! But back to the steak for a moment, for this salad is nothing without it. If you don't find it labeled as "flat iron steak," try searching for a "top blade steak" instead. Best not to cook it beyond medium if you are seeking the ultimate satisfaction in flavor.

Once you've sampled this special cut of beef and aim to make it a recurring factor in your meal prep, may we also suggest marinating it in this citrus marinade or rubbed with lemon pesto and tossed on the grill? If, by chance, you have stocked up on avocados and don't know what to do with them, there is a Keto avocado green smoothie that always hits the spot.

Steak Salad With Avocado Dressing Recipe

Serves: 2 Prep: 20 min Cook: 20 min

Ingredients

1 ½ lb. flat iron steak
10 oz. baby spinach
1 bell pepper, sliced
½ cup radishes, sliced
½ cucumber, diced
¼ cup grape tomatoes, halved
Sea salt and freshly ground black pepper

Avocado Dressing Ingredients

2 avocados
¼ cup cilantro
3 tbsp. lime juice
¼ cup olive oil
½ tsp. garlic powder
Sea salt and freshly ground black pepper

Preparation

Preheat grill to medium-high.
Season the steak to taste with sea salt and freshly ground black pepper.
Grill for 4 to 5 minutes per side, or until the desired doneness.
Transfer to a cutting board, let the steak sit for 4 to 5 minutes, and slice.
Make the dressing by adding all the ingredients to a food processor, season to taste, and blend until smooth.
In a salad bowl, combine the spinach, bell pepper, radish, cucumber, and tomatoes; toss gently.
Serve the salad with sliced steak and avocado dressing drizzled on top.

📖 Recipe

Steak Salad with Avocado Dressing Recipe

Hunt down a flat iron steak, set the grill ablaze, mix up some avocado dressing and combine everything to make a delicious steak salad.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course, Salad

Cuisine American

Servings people

Calories 1234 kcal

Ingredients

1 ½ lb. flat iron steak
10 oz. baby spinach
1 bell pepper sliced
½ cup radishes sliced
½ cucumber diced
¼ cup grape tomatoes halved
Sea salt and freshly ground black pepper

Avocado Dressing Ingredients

2 avocados
¼ cup cilantro
3 tbsp. lime juice
¼ cup olive oil
½ tsp. garlic powder
Sea salt and freshly ground black pepper

Instructions

Preheat grill to medium-high.
Season the steak to taste with sea salt and freshly ground black pepper.
1 ½ lb. flat iron steak, Sea salt and freshly ground black pepper
Grill for 4 to 5 minutes per side, or until the desired doneness.
Transfer to a cutting board, let the steak sit for 4 to 5 minutes, and slice.
Make the dressing by adding all the ingredients to a food processor, season to taste, and blend until smooth.
¼ cup cilantro, 3 tbsp. lime juice, ¼ cup olive oil, ½ tsp. garlic powder, Sea salt and freshly ground black pepper, 2 avocados
In a salad bowl, combine the spinach, bell pepper, radish, cucumber, and tomatoes; toss gently.
10 oz. baby spinach, 1 bell pepper, ½ cup radishes, ½ cucumber, ¼ cup grape tomatoes
Serve the salad with sliced steak and avocado dressing drizzled on top.

Nutrition

Calories: 1234kcalCarbohydrates: 32gProtein: 74gFat: 93gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 54gTrans Fat: 1gCholesterol: 225mgSodium: 397mgPotassium: 3208mgFiber: 19gSugar: 7gVitamin A: 15805IUVitamin C: 153mgCalcium: 214mgIron: 14mg

Keyword avocado, paleo, recipe, salad, steak

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Salmon And Bacon Salad Recipe

November 8, 2022 by Paleo Leaper Leave a Comment

The perfect meal for two is ready in less than half an hour and contains many vital nutrients in the physical form of salmon, avocado, and mixed greens.

This will become your latest and greatest go-to meal, in no time flat. It is full of healthy fats and beneficial proteins, just as it is low in carbs, i.e., it fits into the category of energizing Keto meals.

If you haven't experienced the benefits of avocado oil yet, now is the time to make a small investment in a quality bottle. Avocado oil is rich in omega-3 fatty acids, along with vitamins A, D, and E; at the same time, it has a high smoke point which is perfect for dressing the salmon with before grilling.

It has been said that it lowers cholesterol and blood pressure, plus you can fry eggs in it to go with your bacon and maple syrup waffles. We digress, but we are excited all the same for healthy salads just as much as we are for heartwarming breakfasts.

Moving onto the creamy avocado dressing, you'll want to hunt down the ripest avocado you can find. Not overripe, just perfectly ripe, so that you can lightly mash it with a fork as it blends in with the red wine vinegar and olive oil, complemented by the minced garlic and chives - the ultimate satisfaction, served superbly on the plate.

Salmon And Bacon Salad Recipe

Serves: 2 Prep: 20 min Cook: 10 min

Ingredients

2 salmon fillets, wild caught
3 thick-cut slices of bacon, cooked and chopped
4 cups baby arugula or mixed greens
1 cup cherry tomatoes, cut in half
1 tbsp. avocado oil
Sea salt and freshly ground black pepper

Creamy Avocado Dressing Ingredients

1 ripe avocado, coarsely chopped
¼ cup red wine vinegar
¼ cup olive oil
1 garlic clove, minced
2 tbsp. chives
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium-high heat.
Rub the salmon fillets with oil and season to taste.
In a bowl, combine all the ingredients for the avocado dressing, season to taste, and stir until creamy.
Add the salmon to the grill and cook for 3 to 4 minutes per side or until desired doneness, then set aside.
On two plates, add the arugula, tomatoes, and bacon.
Cut salmon into bite-sized pieces.
Add salmon to the salad and serve with the creamy avocado dressing.

📖 Recipe

Salmon And Bacon Salad Recipe

A salmon fillet with mixed greens of the rocket, chervil, and endive, splashed with a creamy avocado dressing, is about to make its way to your table.

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine American

Servings people

Calories 967 kcal

Ingredients

2 salmon fillets wild caught
3 thick-cut slices of bacon cooked and chopped
4 cups baby arugula or mixed greens
1 cup cherry tomatoes cut in half
1 tbsp. avocado oil
Sea salt and freshly ground black pepper

Creamy Avocado Dressing Ingredients

1 ripe avocado coarsely chopped
¼ cup red wine vinegar
¼ cup olive oil
1 garlic clove minced
2 tbsp. chives
Sea salt and freshly ground black pepper

Instructions

Preheat the grill to medium-high heat.
Rub the salmon fillets with oil and season to taste.
2 salmon fillets, Sea salt and freshly ground black pepper, 1 tbsp. avocado oil
In a bowl, combine all the ingredients for the avocado dressing, season to taste, and stir until creamy.
1 ripe avocado, ¼ cup red wine vinegar, ¼ cup olive oil, 1 garlic clove, 2 tbsp. chives, Sea salt and freshly ground black pepper
Add the salmon to the grill and cook for 3 to 4 minutes per side or until desired doneness, then set aside.
On two plates, add the arugula, tomatoes, and bacon.
4 cups baby arugula or mixed greens, 1 cup cherry tomatoes, 3 thick-cut slices of bacon
Cut salmon into bite-sized pieces.
Add salmon to the salad and serve with the creamy avocado dressing.

Nutrition

Calories: 967kcalCarbohydrates: 15gProtein: 45gFat: 82gSaturated Fat: 16gPolyunsaturated Fat: 14gMonounsaturated Fat: 48gTrans Fat: 0.1gCholesterol: 129mgSodium: 462mgPotassium: 1799mgFiber: 8gSugar: 4gVitamin A: 2192IUVitamin C: 42mgCalcium: 126mgIron: 4mg

Keyword bacon, recipe, salad, salmon

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Flank Steak With Cherry Tomato Salad Recipe

November 8, 2022 by Paleo Leaper Leave a Comment

When cherry tomatoes are being picked by the bucketful and delivered to the market or store, you know it is time to make a salad of epic cherry tomato proportions - after all, you cannot stop eating just one small, delicious, must-have-more tomatoes!

Flank Steak With Cherry Tomato Salad on a wooden cutting board.

Harvest two pounds of them, along with a small red onion, a handful of green olives, and a cup of celery hearts (the most tender inner ribs of the celery bunch), and chill all ingredients in a large bowl, complete with celery seeds, horseradish, and an olive oil dressing. You've never eaten a salad like this before!

As much as salads are appreciated for their nourishing vitamin and mineral contents, it is the essential proteins that will give us the energy to thrive throughout the day.

Your mind might automatically associate flank steaks with fajitas, stir-fries, or Korean bulgogi, though it sits well next to salads, too, so long as you slice it against the grain, at a 45-degree angle, for the best bites. Slice it any other way, and it will be displeasingly chewy.

Flank steak is low in fat; as such, it benefits greatly by marinating in spices, or in tenderizing by using a meat mallet.

This meal is extremely rich in proteins; those living a Keto lifestyle may need to adjust the amount. If carbs complete the meal for you, let us suggest a platter of grilled and zesty sweet potatoes, since the grill is already on.

Flank Steak With Cherry Tomato Salad Recipe

Serves: 4 Prep: 30 min Cook: 15 min

Ingredients

2-3 lbs. flank steak
2 tsp. paprika
½ tsp. cayenne pepper
Avocado oil for brushing
Salt and pepper to taste

Tomato Salad Ingredients

2 lbs. cherry tomatoes, halved
½ red onion, finely chopped
½ cup green olives, sliced
1 cup celery hearts, chopped
3 tbsp. rice wine vinegar
2 tbsp. horseradish
½ tsp. celery seeds
¼ cup olive oil
Salt and pepper to taste

Preparation

Allow steak to come to room temperature prior to cooking.
In a small bowl, combine paprika, cayenne pepper, salt, and pepper.
Rub the spice mixture all over the steak and marinate for 20 minutes.
Bring the grill to medium heat. Using the avocado oil, brush the grill rack to prevent the meat from sticking.
Place steak on the grill and allow it to cook for about 5 minutes on each side, depending on thickness and desired doneness.
Let rest for 10 minutes before slicing across the grain.
For tomato salad: In a large bowl, combine tomatoes, onion, olives, and celery.
In a separate bowl, combine the vinegar, horseradish, celery seeds, and olive oil. Mix well and season to taste.
Pour the dressing over the vegetables and mix until everything is well coated.
Chill salad until ready to serve.

📖 Recipe

Flank Steak With Cherry Tomato Salad Recipe

Steak and tomatoes are the perfect combinations, though perfection only grows with the addition of steamed asparagus or grilled sweet potatoes.

5 from 1 vote

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course, Salad

Cuisine American

Servings people

Calories 521 kcal

Ingredients

2-3 lbs. flank steak
2 tsp. paprika
½ tsp. cayenne pepper
Avocado oil for brushing
Salt and pepper to taste

Tomato Salad Ingredients

2 lbs. cherry tomatoes halved
½ red onion finely chopped
½ cup green olives sliced
1 cup celery hearts chopped
3 tbsp. rice wine vinegar
2 tbsp. horseradish
½ tsp. celery seeds
¼ cup olive oil
Salt and pepper to taste

Instructions

Allow steak to come to room temperature prior to cooking.
In a small bowl, combine paprika, cayenne pepper, salt, and pepper.
2 tsp. paprika, ½ tsp. cayenne pepper, Salt and pepper to taste
Rub the spice mixture all over the steak and marinate for 20 minutes.
2-3 lbs. flank steak
Bring the grill to medium heat. Using the avocado oil, brush the grill rack to prevent the meat from sticking.
Avocado oil for brushing
Place steak on the grill and allow it to cook for about 5 minutes on each side, depending on thickness and desired doneness.
Let rest for 10 minutes before slicing across the grain.
For tomato salad: In a large bowl, combine tomatoes, onion, olives, and celery.
2 lbs. cherry tomatoes, ½ red onion, ½ cup green olives, 1 cup celery hearts
In a separate bowl, combine the vinegar, horseradish, celery seeds, and olive oil. Mix well and season to taste.
3 tbsp. rice wine vinegar, 2 tbsp. horseradish, ½ tsp. celery seeds, ¼ cup olive oil, Salt and pepper to taste
Pour the dressing over the vegetables and mix until everything is well coated.
Chill salad until ready to serve.

Nutrition

Calories: 521kcalCarbohydrates: 15gProtein: 52gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 136mgSodium: 464mgPotassium: 1456mgFiber: 4gSugar: 8gVitamin A: 2760IUVitamin C: 56mgCalcium: 117mgIron: 6mg

Keyword cherry tomato, flank steak, paleo, recipe, salad

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Keto Chicken and Avocado Salad with Rosemary Dressing Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

You've sampled roasted rosemary radishes and emptied the entire plate. You've nibbled voraciously on cayenne-rosemary roasted nuts, and you may just have a patch of herbs growing outside in the garden or on a sunny spot on your windowsill.

Keto Chicken and Avocado Salad with Rosemary Dressing in a bowl.

If you nodded yes to two of the three, then chances are good that rosemary is one of your best friends. If you nodded no, well then, chances are good that it will become a great companion in the kitchen very soon - if you are lucky, it might just be love at first bite.

There is nothing better than a chicken salad for two to lift your spirits on an overworked day, and this Keto chicken breast salad with rosemary dressing will definitely help you take your mind off of your energy output.

Fresh rosemary contains high amounts of vitamins A, C, and B6, as well as hosting an abundance of minerals - iron, copper, and manganese, but the benefits don't stop there. Rosemary helps to clear the mood and calm the mind as it eases tension in the body, helping you to relax on your lunch break.

It is also known to enhance brain function, as it boosts focus and alertness, preparing you for getting back to, you guessed it, work.

Overall, rosemary is an amazing herb. If you are searching for an interesting way to use up an abundance of rosemary sprigs, look no further than rosemary-skewered scallops. A meal that no one will ever forget!

Keto Chicken And Avocado Salad With Rosemary Dressing Recipe

Serves: 2 Prep: 15 min Cook: 12 min

Ingredients

2 chicken breasts, boneless and skinless
6 bacon slices, cooked and crumbled
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced
2 tbsp. avocado oil
2 tbsp. fresh rosemary, minced
6 cups mixed greens
1 bunch watercress
Sea salt and freshly ground black pepper

Rosemary Dressing Ingredients

¼ cup olive oil
2 tsp. Dijon mustard
¼ cup red wine vinegar
2 tsp. fresh rosemary, minced
Sea salt and freshly ground black pepper

Preparation

Season the chicken with rosemary, salt, and pepper.
In a bowl, combine all of the ingredients for the dressing, season to taste, and whisk until well emulsified.
Heat the avocado oil in a skillet over medium-high heat.
Add the chicken and heat until golden and cooked all the way through, about 5 to 6 minutes per side.
Let the chicken rest, then slice it into strips.
Assemble the salad with mixed greens, cherry tomatoes, bacon, avocado, and chicken.
Drizzle with the rosemary dressing.
Serve the salad topped with fresh watercress.

📖 Recipe

Keto Chicken and Avocado Salad with Rosemary Dressing Recipe

A keto salad for two usually involves a slice of bacon, or six, this one also includes cherry tomatoes, avocado, and a delicious Dijon-rosemary dressing.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Salad

Cuisine American

Servings people

Calories 1156 kcal

Ingredients

2 chicken breasts boneless and skinless
6 bacon slices cooked and crumbled
1 cup cherry tomatoes halved
1 large avocado thinly sliced
2 tbsp. avocado oil
2 tbsp. fresh rosemary minced
6 cups mixed greens
1 bunch watercress
Sea salt and freshly ground black pepper

Rosemary Dressing Ingredients

¼ cup olive oil
2 tsp. Dijon mustard
¼ cup red wine vinegar
2 tsp. fresh rosemary minced
Sea salt and freshly ground black pepper

Instructions

Season the chicken with rosemary, salt, and pepper.
2 chicken breasts, 2 tbsp. fresh rosemary, Sea salt and freshly ground black pepper
In a bowl, combine all of the ingredients for the dressing, season to taste, and whisk until well emulsified.
¼ cup olive oil, 2 tsp. Dijon mustard, ¼ cup red wine vinegar, 2 tsp. fresh rosemary, Sea salt and freshly ground black pepper
Heat the avocado oil in a skillet over medium-high heat.
2 tbsp. avocado oil
Add the chicken and heat until golden and cooked all the way through, about 5 to 6 minutes per side.
Let the chicken rest, then slice it into strips.
Assemble the salad with mixed greens, cherry tomatoes, bacon, avocado, and chicken.
1 cup cherry tomatoes, 1 large avocado, 6 cups mixed greens, 6 bacon slices
Drizzle with the rosemary dressing.
Serve the salad topped with fresh watercress.
1 bunch watercress

Nutrition

Calories: 1156kcalCarbohydrates: 21gProtein: 67gFat: 90gSaturated Fat: 19gPolyunsaturated Fat: 13gMonounsaturated Fat: 54gTrans Fat: 0.1gCholesterol: 190mgSodium: 673mgPotassium: 1580mgFiber: 10gSugar: 3gVitamin A: 2531IUVitamin C: 60mgCalcium: 133mgIron: 6mg

Keyword avocado, chicken, keto, recipe, rosemary, salad

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Tuscan Grilled Chicken With Strawberry Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

Who knew that grilled chicken and avocado-strawberry salad was even a thing? Let alone that, there are plenty of variations on the theme: strawberry chicken salad with almonds or poppy seed dressing, even a grilled chicken with a strawberry salad wrap.

Tuscan Grilled Chicken With Strawberry Salad on a plate.

It seems that it is growing in popularity, and while we tend to stay away from foodie trends, we've fallen face-first into a plateful of Tuscan grilled chicken with strawberry salad. It is mouthwatering, yet delicate, and full of healthy fats and protein to nourish your body. No appetizer or side dish is needed.

For the most part, people often refer to strawberries as either a breakfast food, as in an avocado and kale smoothie bowl, or as a dessert, for example, in a mango and strawberry sorbet. We know they combine beautifully with meat too, and they make a perfectly sweet surprise when tossed into dinner.

This strawberry salad is really special, so when fresh berries are in season, you must make this dish! Search for local and organic strawberries, as quality is of the utmost importance. And be sure to make a taste test for quality control purposes, of course.

If you are able to grow your own strawberries, know that the leaves can also be eaten raw or cooked, and used as a garnish. Strawberry leaves can also be made into an aromatic, antioxidant-rich tea to be served before, or after, dinner.

Tuscan Grilled Chicken With Strawberry Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

2 to 3 chicken breasts, boneless and skinless
¼ cup extra-virgin olive oil
1 tbsp. Italian seasoning
4 garlic cloves, minced
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Strawberry Salad Ingredients

1 head of Romaine Lettuce, torn
10 strawberries, sliced
1 avocado, sliced
1 red onion, sliced
1 bell pepper, sliced
¼ cup. extra-virgin olive oil
2 tsp. lime zest
3 tbsp. lime juice
1 tbsp. honey
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium-high heat.
In a bowl, combine the olive oil, Italian seasoning, garlic, and lemon juice, then season to taste.
Rub the chicken breasts with the Tuscan dressing, making sure they are well coated.
Grill the chicken for 8 to 10 minutes per side or until no longer pink, let rest for 2 to 3 minutes, and slice.
In a bowl, whisk the olive oil, lime zest, lime juice, and honey and season with salt and pepper.
Place Romaine leaves in a large bowl and top with chicken, strawberries, bell pepper, onion, and avocado.
Drizzle the salad with the dressing, toss gently, and serve.

📖 Recipe

Tuscan Grilled Chicken With Strawberry Salad Recipe

Sweet, red strawberries fresh from the garden, market, or store are absolutely perfect for one thing - Tuscan grilled chicken with strawberry salad.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings people

Calories 521 kcal

Ingredients

2 to 3 chicken breasts boneless and skinless
¼ cup extra-virgin olive oil
1 tbsp. Italian seasoning
4 garlic cloves minced
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Strawberry Salad Ingredients

1 head of Romaine Lettuce torn
10 strawberries sliced
1 avocado sliced
1 red onion sliced
1 bell pepper sliced
¼ cup. extra-virgin olive oil
2 tsp. lime zest
3 tbsp. lime juice
1 tbsp. honey
Sea salt and freshly ground black pepper

Instructions

Preheat the grill to medium-high heat.
In a bowl, combine the olive oil, Italian seasoning, garlic, and lemon juice, then season to taste.
¼ cup extra-virgin olive oil, 1 tbsp. Italian seasoning, 4 garlic cloves, 2 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Rub the chicken breasts with the Tuscan dressing, making sure they are well coated.
2 to 3 chicken breasts
Grill the chicken for 8 to 10 minutes per side or until no longer pink, let rest for 2 to 3 minutes, and slice.
In a bowl, whisk the olive oil, lime zest, lime juice, and honey and season with salt and pepper.
¼ cup. extra-virgin olive oil, 2 tsp. lime zest, 3 tbsp. lime juice, 1 tbsp. honey, Sea salt and freshly ground black pepper
Place Romaine leaves in a large bowl and top with chicken, strawberries, bell pepper, onion, and avocado.
10 strawberries, 1 avocado, 1 red onion, 1 bell pepper, 1 head of Romaine Lettuce
Drizzle the salad with the dressing, toss gently, and serve.

Nutrition

Calories: 521kcalCarbohydrates: 17gProtein: 29gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gCholesterol: 73mgSodium: 73mgPotassium: 703mgFiber: 7gSugar: 5gVitamin A: 1099IUVitamin C: 71mgCalcium: 100mgIron: 3mg

Keyword chicken, grilled, recipe, salad, strawberry, tuscan

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Grilled T-Bone Steak with Vegetable Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

Your grilling skills will no longer be kept a secret when the scent gets out, that you are whipping up a fantastic meal involving a juicy T-bone steak with a melange of grilled summer vegetables.

Grilled T-Bone Steak with Vegetable Salad on a black board with a knife.

There is no hiding the aroma of such a delicious cut of beef, so don't be surprised if you attract a few visitors, even of the 4-legged kind.

The quality of the cut is critical to your grilling success; you have been forewarned. In the first instance, look for grass-fed beef; if that is not available, search for Angus.

It has a superior flavor, and you'll find that it is finely marbled, creating a tender and juicy steak that is irresistible. If possible, ask your butcher to cut the T-bone or porterhouse, to 1" thick. Any less and you will lose out on those most mouthwatering forkfuls.

However, it is possible to go with a thicker cut, say 1.5", if you are after a more medium-rare steak with a generous bite.

Now that you have an ample, nourishing amount of protein on the menu, your mind may still wander back to the good old days of steak and fries. Be assured, there are plenty of Paleo fry options out there.

Chipotle-glazed sweet potato fries are an absolute favorite, followed closely by herb parsnip fries. And let's not forget that with an open mind, anything is possible. Here are 10 more vegetables that can be transformed into delectable Paleo fries.

Grilled T-Bone Steak with Vegetable Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

4 T-bone steaks
2 tbsp. paprika
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. crushed coriander
Sea salt and freshly ground black pepper

Grilled Vegetable Salad Ingredients

1 large zucchini, sliced
½ lb. button mushrooms, quartered
1 bell pepper, seeded and diced
1 large red onion, sliced
½ cup balsamic vinegar
½ cup olive oil
3 garlic cloves, minced
¼ cup fresh parsley, minced
¼ cup fresh basil, minced
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium-high heat.
In a bowl, combine the paprika, garlic, onion, coriander, and season to taste.
Season the steaks with the paprika mixture and let rest until they reach room temperature.
In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered.
Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes.
Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness.
Let the steaks rest for 2 to 3 minutes and serve with the vegetable salad.

📖 Recipe

Grilled T-Bone Steak with Vegetable Salad Recipe

Heat up your grill, spice those juicy T-bone steaks, and get ready to indulge in the summer fun! Lemonade with a hint of mint and spicy fries is optional.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings people

Calories 1092 kcal

Ingredients

4 T-bone steaks
2 tbsp. paprika
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. crushed coriander
Sea salt and freshly ground black pepper

Grilled Vegetable Salad Ingredients

1 large zucchini sliced
½ lb. button mushrooms quartered
1 bell pepper seeded and diced
1 large red onion sliced
½ cup balsamic vinegar
½ cup olive oil
3 garlic cloves minced
¼ cup fresh parsley minced
¼ cup fresh basil minced
Sea salt and freshly ground black pepper

Instructions

Preheat the grill to medium-high heat.
In a bowl, combine the paprika, garlic, onion, coriander, and season to taste.
2 tbsp. paprika, 1 tbsp. granulated garlic, 1 tbsp. crushed coriander, 1 tbsp. granulated onion
Season the steaks with the paprika mixture and let rest until they reach room temperature.
4 T-bone steaks, Sea salt and freshly ground black pepper
In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered.
1 large zucchini, ½ lb. button mushrooms, 1 bell pepper, 1 large red onion, ½ cup balsamic vinegar, ½ cup olive oil, 3 garlic cloves, ¼ cup fresh parsley, ¼ cup fresh basil, Sea salt and freshly ground black pepper
Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes.
Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness.
Let the steaks rest for 2 to 3 minutes and serve with the vegetable salad.

Nutrition

Calories: 1092kcalCarbohydrates: 20gProtein: 75gFat: 79gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 42gCholesterol: 190mgSodium: 208mgPotassium: 1613mgFiber: 5gSugar: 8gVitamin A: 4967IUVitamin C: 46mgCalcium: 79mgIron: 10mg

Keyword grilled, paleo, recipe, salad, steak, vegetables

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Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

Move over Cobb salad; a new rival is in town - and this one has pomegranate seeds in it.

We all know that pomegranate is delicious in citrus fruit salad, and it is truly special in a fresh fig salad with pine nuts and almond cheese, but it also tastes amazing with baked chicken too!

Chili-Rubbed Chicken With Tomato And Spinach Salad on a black tray.

Pomegranates (Punica granatum), are nutritious fruits with red berries - every seed is covered with a red, juicy part called an aril. That's that part we love to eat or turn into juice.

Full of antioxidants and anti-inflammatory properties, pomegranates add a load of health benefits to this meal. The rest of the Paleo ingredients support this overall boost to the immune system.

Grape tomatoes, baby spinach, red onion, fresh lemon juice, and a plethora of spices combine beautifully with the chili-rubbed chicken. If you are looking for more ways to add spinach into your life, creamed spinach is one of the most delicious ways to gobble it up, followed closely by incorporating it into a sweet potato, spinach, and bacon quiche.

A well-constructed quiche can hold any ingredients in a sweet embrace. Cut it like a pie, and even the youngest diners will ask for a slice!

Back to making the salad - whisk the vinaigrette with the extra-virgin olive oil, balsamic vinegar, lemon juice, and finely minced garlic, then season to taste with salt and pepper.

Drizzle it over the salad, and the roasted chili chicken too.

Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

4 chicken breasts
2 tbsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. crushed red pepper flakes
¼ cup chicken stock
Sea salt and freshly ground black pepper

Tomato-Spinach Salad Ingredients

8 oz. grape tomatoes, halved
8 oz. baby spinach leaves
¼ cup pomegranate seeds
½ red onion, thinly sliced
¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 425 F.
In a bowl, combine the chili powder, paprika, garlic powder, onion powder, dried oregano, dried thyme, and red pepper flakes, then season to taste.
Rub the chicken with the chili powder mixture and place it on a baking dish.
Pour in the chicken stock at the bottom of the baking dish and place in the oven.
Bake in the preheated oven for 20 minutes, or until cooked through.
In a bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, and season to taste.
Add the tomatoes, spinach, pomegranate, and onion to a salad bowl.
Drizzle the vinaigrette over the salad and toss everything gently.
Serve the chicken, sliced, with the tomato-spinach salad.

📖 Recipe

Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe

For lunch or dinner, this tomato and spinach salad with roasted chili-rubbed chicken is about to become a hit. Move over, Cobb salad.

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 486 kcal

Ingredients

4 chicken breasts
2 tbsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. crushed red pepper flakes
¼ cup chicken stock
Sea salt and freshly ground black pepper

Tomato-Spinach Salad Ingredients

8 oz. grape tomatoes halved
8 oz. baby spinach leaves
¼ cup pomegranate seeds
½ red onion thinly sliced
¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. fresh lemon juice
1 garlic clove minced
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 425 F.
In a bowl, combine the chili powder, paprika, garlic powder, onion powder, dried oregano, dried thyme and red pepper flakes, then season to taste.
2 tbsp. chili powder, 1 tsp. paprika, 1 tsp. garlic powder, ½ tsp. onion powder, ½ tsp. dried oregano, ½ tsp. dried thyme, ¼ tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
Rub the chicken with the chili powder mixture and place on a baking dish.
4 chicken breasts
Pour in the chicken stock at the bottom of the baking dish and place in the oven.
¼ cup chicken stock
Bake in the preheated oven for 20 minutes, or until cooked through.
In a bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, and season to taste.
¼ cup extra-virgin olive oil, 2 tbsp. balsamic vinegar, 1 tbsp. fresh lemon juice, 1 garlic clove, Sea salt and freshly ground black pepper
Add the tomatoes, spinach, pomegranate and onion in a salad bowl.
8 oz. grape tomatoes, 8 oz. baby spinach leaves, ¼ cup pomegranate seeds, ½ red onion
Drizzle the vinaigrette over the salad and toss everything gently.
Serve the chicken, sliced, with the tomato-spinach salad.

Nutrition

Calories: 486kcalCarbohydrates: 16gProtein: 58gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 147mgSodium: 323mgPotassium: 1164mgFiber: 6gSugar: 6gVitamin A: 8648IUVitamin C: 28mgCalcium: 138mgIron: 6mg

Keyword chicken, chilli, recipe, salad, spinach, tomato

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Beef and Sweet Potato Taco Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

From irresistible taco-stuffed sweet potatoes to flavor-loaded taco skillets, it seems there is a taco option for everyone under the sun or the clouds.

Beef and Sweet Potato Taco Salad on a brown plate.

No matter what the weather, a taco salad fits every occasion, so long as you are hungry for a spicy Mexican-inspired dish. And who isn't?

To keep taco salads interesting, we like to switch between chowing down on morsels of chunky chicken and bites of tiny shrimp. Have you tried taco lime shrimp salad yet? You cannot even imagine what you are missing!

Some taco purists may say that a fresh Pico de Gallo is a must for topping your awaiting taco salad. We say it is entirely optional. Go with your gut feeling - if you have time to make it, go ahead!

If life has you running in all directions and getting a nutritious dinner on the table is the accomplishment of the day, go ahead and skip this step. Just know, that making fresh salsa at home is truly easy, as there is no exact recipe required.

For a few cups of salsa, all you need is 1 lb. fresh tomatoes, ½ a red onion, 2 serrano chiles, the juice of 1 lime, a bunch of chopped cilantro, plus salt, pepper, and ground cumin to taste.

Chop all salsa ingredients by hand, or speed up the work with a food processor, let it sit for about an hour, then enjoy a generous spoonful as a topping on your perfect creation.

Beef And Sweet Potato Taco Salad Recipe

Serves: 4 Prep: 25 min Cook: 40 min

Ingredients

2 sweet potatoes, peeled and diced
1 lb. ground beef
1 bell pepper, diced
10 grape tomatoes, halved
1 avocado, sliced
2 green onions, chopped
6 cups mixed greens
Olive oil
1 tbsp. cooking fat
2 tbsp. chili powder
1 tbsp. paprika
½ tbsp. cumin
½ tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
Fresh salsa (optional)
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste, and mix well.
Toss the diced sweet potatoes with half the spice mixture and the olive oil.
Place on a baking sheet and bake for 15 to 20 minutes.
Melt cooking fat in a skillet over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes; add ¼ cup water if the meat is too dry.
Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, bell pepper, grape tomatoes, avocado, and chopped green onions.
Serve topped with fresh salsa if desired.

📖 Recipe

Beef And Sweet Potato Taco Salad Recipe

Come sunshine or pouring rain, there is no such thing as bad weather for indulging in a delicious taco salad - let it lift your mood and warm your belly!

5 from 1 vote

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Salad

Cuisine American

Servings people

Calories 530 kcal

Ingredients

2 sweet potatoes peeled and diced
1 lb. ground beef
1 bell pepper diced
10 grape tomatoes halved
1 avocado sliced
2 green onions chopped
6 cups mixed greens
Olive oil
1 tbsp. cooking fat
2 tbsp. chili powder
1 tbsp. paprika
½ tbsp. cumin
½ tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
Fresh salsa optional
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
2 tbsp. chili powder, 1 tbsp. paprika, ½ tbsp. cumin, ½ tbsp. dried oregano, 1 tsp. garlic powder, 1 tsp. onion powder, Fresh salsa, Sea salt and freshly ground black pepper
Toss the diced sweet potatoes with half the spice mixture and the olive oil.
2 sweet potatoes, Olive oil
Place on a baking sheet and bake for 15 to 20 minutes.
Melt cooking fat in a skillet over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
1 lb. ground beef, 1 tbsp. cooking fat
Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes; add ¼ cup water if the meat is too dry.
Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, bell pepper, grape tomatoes, avocado and chopped green onions.
1 bell pepper, 1 avocado, 2 green onions, 6 cups mixed greens, 10 grape tomatoes
Serve topped with fresh salsa if desired.

Nutrition

Calories: 530kcalCarbohydrates: 32gProtein: 25gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 264mgPotassium: 1340mgFiber: 11gSugar: 7gVitamin A: 15356IUVitamin C: 66mgCalcium: 120mgIron: 7mg

Keyword Beef, recipe, salad, sweet potato, Taco

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Beef, Watercress, and Pear Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

You know, deep in your heart, that you should be eating leafy greens several times a week - it is often said enough to give this wisdom a good thought.

Beef, Watercress and Pear Salad in a white bowl.

But, how often do you actually consume leafy greens, and enjoy them at the same time? Let's be honest, one can only eat so much lettuce; we are omnivores, after all. The best way to go about introducing more greens into your life is to diversify.

Branch out and try something new for you. Watercress is one leafy green you shouldn't miss out on. Here are 10 leafy greens you may not know if you want to explore others to try.

Watercress is mainly eaten raw, though if you find it a tad too peppery, you can sauté the leaves in a small amount of olive oil to tame the sharpness. However, it is exactly its spiciness that gives watercress its nutrition.

This tiny leaf is rich in bio-available vitamins A, K, and C. If you're AIP and need a way to add some peppery flavors, watercress is always a great option. If you can't find fresh watercress at the store, go ahead and substitute the same amount of arugula.

It will be peppery - and absolutely wonderful! Or go half and half; the choice is yours alone.

Try adding different greens, like watercress, to your spinach tomato frittata. It is always a good idea to rotate the greens in your Paleo meals.

Beef, Watercress, And Pear Salad Recipe

Serves: 4 Prep: 10 min

Ingredients

2 bunches of watercress, stems removed
2 small cucumbers
2 Bosc pears, cut into cubes
1 lb. beef strips, cooked
¼ cup lime juice
1 garlic clove, minced
2 tsp. freshly grated ginger
½ cup extra-virgin olive oil
1 green onion, finely chopped
Salt and pepper

Preparation

Combine the watercress, cucumbers, beef strips, and pears in a bowl.
In another small bowl, combine the olive oil, lime juice, garlic, ginger, and green onions. Whisk everything together and season with salt and pepper.
Dress the salad with the vinaigrette right before serving.

📖 Recipe

Beef, Watercress, and Pear Salad Recipe

Delicious pears, combined with strips of your favorite cut of beef and handfuls of watercress; cucumber, garlic and lime - makes for a tasty salad indeed!

5 from 1 vote

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings people

Calories 295 kcal

Ingredients

2 bunches of watercress stems removed
2 small cucumbers
2 Bosc pears cut into cubes
1 lb. beef strips cooked
¼ cup lime juice
1 garlic clove minced
2 tsp. freshly grated ginger
½ cup extra-virgin olive oil
1 green onion finely chopped
Salt and pepper

Instructions

Combine the watercress, cucumbers, beef strips, and pears in a bowl.
2 bunches of watercress, 2 small cucumbers, 1 lb. beef strips, 2 Bosc pears
In another small bowl, combine the olive oil, lime juice, garlic, ginger, and green onions. Whisk everything together and season with salt and pepper.
¼ cup lime juice, 1 garlic clove, 2 tsp. freshly grated ginger, ½ cup extra-virgin olive oil, 1 green onion, Salt and pepper
Dress the salad with the vinaigrette right before serving.

Nutrition

Calories: 295kcalCarbohydrates: 15gProtein: 0.5gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 2mgPotassium: 132mgFiber: 3gSugar: 9gVitamin A: 60IUVitamin C: 9mgCalcium: 14mgIron: 0.4mg

Keyword Beef, paleo, pear, salad, Watercress

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Chili Lime Chicken with Thai Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

There is grilled chicken, and there is Thai-inspired grilled chicken. If you are feeling adventurous and ready for a burst of amazing flavor, choose the latter.

Chili Lime Chicken with Thai Salad on a white tray.

To start, you will marinate chicken breasts in a delicious mixture of minced Thai chilies, finely chopped cilantro, ginger, garlic, and zesty lime juice - raw honey is optional. It sounds amazing already, doesn't it? Once it is on the grill, it smells even better. Don't be surprised if others begin to wonder where the party is.

Perhaps even more important than the grilled chicken is the salad. Mixed greens with sweet pepper, carrot, and cucumber, topped with slivered almonds and a dressing that is asking to be doubled from the get-go.

Don't skimp on the dressing, you can save it in the fridge for several days and drizzle it on anything and everything from sweet potato fries to slow cooker shredded chicken and more.

If you are watching your carbs, know that we find this meal completely satisfying. However, if you add a bed of cauliflower rice upon serving or some Paleo tortillas on the side, we would not refuse a single bite.

One last word about marinating: make sure to let the chicken breasts soak in the Thai flavors for at least 2 hours, if not overnight, for the best infusion possible. Give your guests the absolute best, and they will keep coming back for more.

Chili Lime Chicken With Thai Salad Recipe

Serves: 4 Prep: 2 hr 20 min Cook: 15 min

Ingredients

4 chicken breasts, boneless, skinless
1 to 2 Thai chilis, minced
2 tbsp. fresh cilantro, finely chopped
4 garlic cloves, minced
1 tbsp. ginger, minced
½ cup fresh lime juice
2 tsp. lime zest
¼ cup olive oil
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper

Thai Salad Ingredients

2 cups mixed greens
1 bell pepper, cut into strips
1 carrot, peeled and shredded
1 small cucumber, halved and sliced
¼ cup slivered almonds

Dressing Ingredients

3 tbsp. fresh lime juice
3 tbsp. extra virgin olive oil
1 tsp. coconut aminos
1 garlic clove, minced
1 tsp. ground ginger
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper

Preparation

In a bowl, mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper.
Whisk until well combined, then add chicken, making sure it is well coated.
Marinate in the refrigerator for 2 to 8 hours.
Preheat grill to medium-high.
Grill chicken for 6 to 8 minutes per side, depending on thickness, and let it rest for 4 to 5 minutes.
In a bowl, whisk all ingredients for the dressing until well combined.
In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top.
Serve the salad with the grilled chicken breasts.

📖 Recipe

Chili Lime Chicken With Thai Salad Recipe

Grilled Thai chicken with lime and chilis and a salad dressing infused with ginger, lime, coconut aminos, and garlic is a hard meal to beat.

5 from 1 vote

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Prep Time 2 20

Cook Time 15

Total Time 2 35

Course Main Course

Cuisine Thai

Servings people

Calories 595 kcal

Ingredients

4 chicken breasts boneless, skinless
1 to 2 Thai chilis minced
2 tbsp. fresh cilantro finely chopped
4 garlic cloves minced
1 tbsp. ginger minced
½ cup fresh lime juice
2 tsp. lime zest
¼ cup olive oil
1 tbsp. raw honey optional
Sea salt and freshly ground black pepper

Thai Salad Ingredients

2 cups mixed greens
1 bell pepper cut into strips
1 carrot peeled and shredded
1 small cucumber halved and sliced
¼ cup slivered almonds

Dressing Ingredients

3 tbsp. fresh lime juice
3 tbsp. extra virgin olive oil
1 tsp. coconut aminos
1 garlic clove minced
1 tsp. ground ginger
1 tbsp. raw honey optional
Sea salt and freshly ground black pepper

Instructions

In a bowl, mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper.
1 to 2 Thai chilis, 2 tbsp. fresh cilantro, 4 garlic cloves, 1 tbsp. ginger, ½ cup fresh lime juice, 2 tsp. lime zest, ¼ cup olive oil, Sea salt and freshly ground black pepper
Whisk until well combined, then add chicken, making sure it is well coated.
4 chicken breasts
Marinate in the refrigerator for 2 to 8 hours.
Preheat grill to medium-high.
Grill chicken for 6 to 8 minutes per side, depending on thickness, and let it rest for 4 to 5 minutes.
In a bowl, whisk all ingredients for the dressing until well combined.
3 tbsp. fresh lime juice, 3 tbsp. extra virgin olive oil, 1 tsp. coconut aminos, 1 garlic clove, 1 tsp. ground ginger, 1 tbsp. raw honey, Sea salt and freshly ground black pepper
In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top.
2 cups mixed greens, 1 bell pepper, 1 carrot, 1 small cucumber, ¼ cup slivered almonds
Serve the salad with the grilled chicken breasts.

Nutrition

Calories: 595kcalCarbohydrates: 15gProtein: 56gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 146mgSodium: 178mgPotassium: 715mgFiber: 2gSugar: 9gVitamin A: 4252IUVitamin C: 49mgCalcium: 69mgIron: 3mg

Keyword chicken, chili, lime, paleo, thai salad

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Sirloin Steak and Mango Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

A word of caution: this dish is for mango lovers only.

The instant thought of mouthwateringly sweet delicious mangoes has us imagining a glass filled to the brim with a rich mango lassi, sipping it greedily in the summer heat... Has anyone created a Paleo-friendly mango lassi? If so, we are on the hunt to find it!

Sirloin Steak and Mango Salad in a black pan.

In the meantime, we will surrender ourselves to a refreshing banana mango coconut smoothie. Simply ambrosial!

Outside of searching high and low for ripe exotic fruit, you'll also find yourself hunting down the most local grass-fed beef you can find. Sirloin steaks are best when they are pan-seared, which is fine if you are cooking inside and/or if you don't have a grill.

However, if you are cooking outside over hot embers, we have a couple of quick tips for grilling the perfect sirloin steak: for starters, let the steak come to room temperature before cooking - remove it from the fridge about 30 minutes before you plan to cook.

Secondly, if you are about to grill a thick sirloin steak with a strip of nourishing fat on the side, sear that part first by holding it over the highest heat with a pair of tongs. And don't overcook the steak! Medium-rare is a good standard to shoot for.

Combine slices of sirloin steak and fresh mango over a bed of diverse, mixed greens, and all will be right in your world, if only for the duration of a meal.

Sirloin Steak And Mango Salad Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

4 sirloin steaks
4 cups mixed greens
2 large mangos, peeled and cut into thin wedges
⅓ cup cashew nuts, roasted, coarsely chopped
¼ cup chopped fresh cilantro
¼ cup fresh basil, minced
Juice of 1 lime
¼ cup olive oil
Red pepper flakes (optional, to garnish)

Preparation

Preheat the grill to high.
Season the steak to taste with sea salt and freshly ground black pepper.
Grill the sirloin steaks for 3 to 4 minutes on each side, depending on thickness and desired doneness.
Let the steaks rest for 4 to 5 minutes, then thinly slice.
Serve the meat on top of fresh mixed greens topped with fresh herbs, cashews, and mango slices.
Drizzle olive oil and lime juice, and season with red pepper flakes to taste.

📖 Recipe

Sirloin Steak And Mango Salad Recipe

Few meals are easier to prepare than sirloin steak with mango salad and mixed greens. What's for dessert? Strawberry and mango sorbet.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 491 kcal

Ingredients

4 sirloin steaks
4 cups mixed greens
2 large mangos peeled and cut into thin wedges
⅓ cup cashew nuts roasted, coarsely chopped
¼ cup chopped fresh cilantro
¼ cup fresh basil minced
Juice of 1 lime
¼ cup olive oil
Red pepper flakes optional, to garnish

Instructions

Preheat the grill to high.
Season the steak to taste with sea salt and freshly ground black pepper.
4 sirloin steaks
Grill the sirloin steaks for 3 to 4 minutes on each side, depending on thickness and desired doneness.
Let the steaks rest for 4 to 5 minutes, then thinly slice.
Serve the meat on top of fresh mixed greens topped with fresh herbs, cashews, and mango slices.
4 cups mixed greens, 2 large mangos, ⅓ cup cashew nuts, ¼ cup chopped fresh cilantro, ¼ cup fresh basil
Drizzle olive oil and lime juice, and season with red pepper flakes to taste.
Juice of 1 lime, ¼ cup olive oil, Red pepper flakes

Nutrition

Calories: 491kcalCarbohydrates: 5gProtein: 52gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 138mgSodium: 141mgPotassium: 917mgFiber: 0.4gSugar: 1gVitamin A: 534IUVitamin C: 10mgCalcium: 75mgIron: 5mg

Keyword mango, paleo, salad, sirloin, steak

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Pork Tenderloin With Zucchini Salad Recipe

November 6, 2022 by Paleo Leaper Leave a Comment

Combine zucchini, white wine, mushrooms, fresh thyme, and pork tenderloin, and what do you have? A meal of epic proportions that will satiate the appetites of everyone around the table.

Uncomplicated is good, it is easy, and it is to the benefit of all cooks who love to serve awesome meals with little effort.

Anyone can sear a cut of pork and toss it into the oven to bake, while the onions and mushrooms are being chopped, cooked, and simmered with a mixture of wine, herbs, and chicken stock.

Go ahead and make this recipe your own by adding a dash of lemon juice or coconut aminos before serving!

While you are at it, feel free to substitute ingredients and change it to your likes. After all, a recipe is but a starting point - unless you are baking a Paleo carrot cake with 21 ingredients, which we suggest you follow precisely.

However, in the case of mushrooms, we encourage you to go wild and adapt this recipe to fit in the mushroom season, finding treasures from the forest floor if you are experienced in foraging or the farmers market.

No green onions on hand? Use chives instead for a slightly different flavor; remember that the flowers are edible too, and can be used as a garnish.

Once you get to know the basics, you can then express your creativity in the kitchen and make every meal extra special. All it takes is knowing and believing that you are an amazing cook.

Pork Tenderloin With Zucchini Salad Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

1 lb. pork tenderloin
¼ tsp. salt
¼ tsp. pepper
2 tbsp. olive oil
8 oz. mushrooms, sliced
2 green onions, chopped
¼ tsp. fresh thyme
¼ cup white wine
1 tbsp. cooking fat
1 cup chicken stock

Zucchini Salad Ingredients

2 tbsp. olive oil
3 tbsp. walnuts, crushed
1 large zucchini, cut into thin matchstick pieces
Salt and pepper to taste

Preparation

Preheat oven to 400 F.
Season pork with salt and pepper.
Add 1 tbsp. olive oil to a medium-sized skillet placed over medium-high heat. Place the pork in the pan and allow it to cook on all sides until golden brown (just a few minutes).
Remove pork from the skillet and place on a baking sheet. Bake for approximately 20-25 minutes.
In the same skillet, add the remaining oil. Sauté onions until soft, then add mushrooms and thyme. Continue to cook until mushrooms are golden brown in color.
Add wine and cook until completely evaporated. Then add broth and continue to cook for 5-8 minutes.
Lastly, add the cooking fat. Allow to melt, and the sauce will thicken slightly.
For zucchini salad: Heat a medium-sized skillet over medium heat. Add walnuts and allow to cook until they begin to brown. Stir constantly to prevent them from burning. Remove once they become fragrant and golden.
Add oil to the pan and toss in zucchini; season to taste and allow to cook for just a few minutes until zucchini softens; about 5 minutes.
Add walnuts back to the pan and mix well.
Slice the pork and top with sauce. Serve salad on the side.

📖 Recipe

Pork Tenderloin With Zucchini Salad served

Pork Tenderloin With Zucchini Salad Recipe

Take your cooking skills up a notch and make your pork tenderloin roast with zucchini even more exciting by adding walnuts and white wine.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 417 kcal

Ingredients

1 lb. pork tenderloin
¼ tsp. salt
¼ tsp. pepper
2 tbsp. olive oil
8 oz. mushrooms sliced
2 green onions chopped
¼ tsp. fresh thyme
¼ cup white wine
1 tbsp. cooking fat
1 cup chicken stock

Zucchini Salad Ingredients

2 tbsp. olive oil
3 tbsp. walnuts crushed
1 large zucchini cut into thin matchstick pieces
Salt and pepper to taste

Instructions

Preheat oven to 400 F.
Season pork with salt and pepper.
1 lb. pork tenderloin, ¼ tsp. salt, ¼ tsp. pepper
Add 1 tbsp. olive oil to a medium-sized skillet placed over medium-high heat. Place the pork in the pan and allow to cook on all sides until golden brown (just a few minutes).
2 tbsp. olive oil
Remove pork from skillet and place on a baking sheet. Bake for approximately 20-25 minutes.
In the same skillet, add remaining oil. Sauté onions until soft, then add mushrooms and thyme. Continue to cook until mushrooms are golden brown in color.
8 oz. mushrooms, ¼ tsp. fresh thyme, 2 green onions
Add wine and cook until completely evaporated. Then add broth and continue to cook for 5-8 minutes.
¼ cup white wine, 1 cup chicken stock
Lastly, add the cooking fat. Allow to melt and the sauce will thicken slightly.
1 tbsp. cooking fat
For zucchini salad: Heat medium-sized skillet over medium heat. Add walnuts and allow to cook until they begin to brown. Stir constantly to prevent them from burning. Remove once they become fragrant and golden.
3 tbsp. walnuts
Add oil to the pan and toss in zucchini, season to taste and allow to cook for just a few minutes until zucchini softens; about 5 minutes.
2 tbsp. olive oil, 1 large zucchini
Add walnuts back to the pan and mix well.
Slice the pork and top with sauce. Serve salad on the side.
Salt and pepper to taste

Nutrition

Calories: 417kcalCarbohydrates: 7gProtein: 29gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 76mgSodium: 279mgPotassium: 819mgFiber: 3gSugar: 2gVitamin A: 82IUVitamin C: 2mgCalcium: 52mgIron: 9mg

Keyword pork tenderloin, salad, zucchini

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Simple Paleo Chicken Salad Recipe

November 5, 2022 by Paleo Leaper Leave a Comment

Chicken salads run the free range from Chinese chicken salad all the way to spicy Mexican-style chicken salad and back to classic barbecue, all without the desire for more, or better.

Who can resist a summery chicken salad with creamy Paleo ranch dressing? We can't, and we don't expect you will want to pass this recipe up either. Nothing could be more simple, or more classic, than what you are about to create.

Simple Paleo Chicken Salad in a white bowl.

To start, cook your chicken breasts however you like them best: grilled, fried, baked, or boiled. If you have been preparing some staple dishes ahead of time, you may even have some slow cooker shredded chicken on hand, ready to thaw at a moment's notice - perfect for when unexpected guests show up at your door around dinnertime.

It may not happen often, but when it does, it feels great to be prepared. All you have to do now is wash, cut, chop and toss the chicken salad together. A head of lettuce, a handful of tomato wedges, half a sliced onion, and a homemade vinaigrette will pull it together in a matter of minutes.

If you have a little extra time on your hands, and you are searching for a low-carb accompaniment, let us be the first to suggest a side of oven-roasted garlic cabbage to go along with your chicken salad. It may just be the unexpected thing you have been expecting all along.

Simple Paleo Chicken Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

1 large head of butter lettuce
2 chicken breasts, cooked
3 small tomatoes, cut into wedges
½ red onion, sliced
¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tsp. Dijon mustard
2 pinches of dried thyme
2 pinches of dried oregano
Sea salt and freshly ground black pepper

Preparation

Combine the lettuce, chicken, tomatoes, and onion in a bowl.
To prepare the vinaigrette, simply whisk together the olive oil, vinegar, and mustard. Add the thyme and oregano, then season to taste.
Serve the salad with the vinaigrette right before eating.

📖 Recipe

Simple Paleo Chicken Salad Recipe

A chicken salad is many things to many people - Chinese, Mexican, BBQ - and sometimes it is plain and simple, appetizing all the way!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 275 kcal

Ingredients

1 large head of butter lettuce
2 chicken breasts cooked
3 small tomatoes cut into wedges
½ red onion sliced
¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tsp. Dijon mustard
2 pinches of dried thyme
2 pinches of dried oregano
Sea salt and freshly ground black pepper

Instructions

Combine the lettuce, chicken, tomatoes, and onion in a bowl.
1 large head of butter lettuce, 2 chicken breasts, 3 small tomatoes, ½ red onion
To prepare the vinaigrette, simply whisk together the olive oil, vinegar, and mustard. Add the thyme and oregano, then season to taste.
¼ cup extra-virgin olive oil, 2 tbsp. balsamic vinegar, 2 tsp. Dijon mustard, 2 pinches of dried thyme, 2 pinches of dried oregano, Sea salt and freshly ground black pepper
Serve the salad with the vinaigrette right before eating.

Nutrition

Calories: 275kcalCarbohydrates: 3gProtein: 27gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 93mgPotassium: 252mgFiber: 0.3gSugar: 2gVitamin A: 20IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Keyword chicken, paleo, salad

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Balsamic Grilled Chicken With Greek-Style Salad Recipe

November 5, 2022 by Paleo Leaper Leave a Comment

With grill season in full force, we've found ourselves falling for a tantalizing balsamic glaze that covers chicken in a most delicious way.

Balsamic Grilled Chicken With Greek-Style Salad on a white plate.

Come colder and rainier weather, we know that this coconut amino, rosemary, and balsamic glaze will coat much-baked meat. All in due time, of course!

For now, it is time to add all marinade ingredients to a small bowl, stir, add chicken, and gently toss the meat on the preheated grill. Remember to baste every few minutes for extremely tender bites.

Some may say that lettuce doesn't belong in a Greek salad. Yet, a Paleo lifestyle is all about making the best of good food that is available. Mixed lettuce leaves and wild greens can, and should, be part of a healthy meal.

When you harvest them fresh, they will be lovely and crisp. However, if you want to save the salad for a day or two in the fridge, here is a lettuce-free Greek salad that fits the bill in terms of authentic ingredients.

If you are enjoying the benefits of a Keto lifestyle, why not add a heap of low-carb feta cheese to your Greek salad? You know, just to keep the salad on the more traditional side.

When you are seeking more dairy-free Greek inspiration, we highly recommend a baking sheet full of Greek-style roast chicken. With 10 minutes of prep time, 4 ingredients, and loads of olives, it is sure to please your Mediterranean cravings quickly.

Balsamic Grilled Chicken With Greek-Style Salad Recipe

Serves: 4Prep: 20 minCook: 15 min

Ingredients

4 chicken breasts
½ cup extra virgin olive oil
½ cup balsamic vinegar
¼ cup coconut aminos
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 garlic cloves, minced
2 tsp. dried rosemary
Sea salt and freshly ground black pepper

Oregano-Lemon Vinaigrette Ingredients

¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
1 tsp. dried oregano
1 garlic clove, minced
Sea salt and freshly ground black pepper

Greek Salad Ingredients

4 cups mixed greens
1 cucumber, chopped
1 bell pepper, diced
1 cup tomato, diced
½ red onion, sliced
½ cup kalamata olives, pitted and halved

Preparation

Preheat the grill to medium-high heat.
In a bowl, combine the olive oil, balsamic vinegar, coconut aminos, lemon juice, rosemary, Dijon mustard, and garlic; season to taste.
Place the chicken in a bowl and add just enough of the sauce to coat them well, and let rest for up to 30 minutes. Reserve the remaining sauce for basting later.
Grill on the preheated grill for 10 to 12 minutes per side, basting with the remaining sauce every few minutes.
Let the chicken rest for 3 to 4 minutes before serving.
In a bowl, combine all the ingredients for the oregano-lemon vinaigrette.
Add all the salad ingredients to a bowl, pour the dressing on top, and gently toss.
Serve the chicken with salad on the side.

📖 Recipe

Balsamic Grilled Chicken With Greek-Style Salad Recipe

Fire up your grill, or cast iron pan, and get ready to indulge in this balsamic glazed chicken with Greek-style salad on the side. Feta is optional.

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine American

Servings people

Calories 770 kcal

Ingredients

4 chicken breasts
½ cup extra virgin olive oil
½ cup balsamic vinegar
¼ cup coconut aminos
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 garlic cloves minced
2 tsp. dried rosemary
Sea salt and freshly ground black pepper

Oregano-Lemon Vinaigrette Ingredients

¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
1 tsp. dried oregano
1 garlic clove minced
Sea salt and freshly ground black pepper

Greek Salad Ingredients

4 cups mixed greens
1 cucumber chopped
1 bell pepper diced
1 cup tomato diced
½ red onion sliced
½ cup kalamata olives pitted and halved

Instructions

Preheat the grill to medium-high heat.
In a bowl, combine the olive oil, balsamic vinegar, coconut aminos, lemon juice, rosemary, Dijon mustard, and garlic; season to taste.
½ cup extra virgin olive oil, ½ cup balsamic vinegar, ¼ cup coconut aminos, 2 tbsp. fresh lemon juice, 2 tbsp. Dijon mustard, 2 garlic cloves, 2 tsp. dried rosemary, Sea salt and freshly ground black pepper
Place the chicken in a bowl and add just enough of the sauce to coat them well, and let rest up to 30 minutes. Reserve the remaining sauce for basting later.
4 chicken breasts
Grill on the preheated grill for 10 to 12 minutes per side, basting with the remaining sauce every few minutes.
Let the chicken rest for 3 to 4 minutes before serving.
In a bowl, combine all the ingredients for the oregano-lemon vinaigrette.
¼ cup extra-virgin olive oil, 2 tbsp. balsamic vinegar, 2 tbsp. fresh lemon juice, 1 tsp. dried oregano, 1 garlic clove, Sea salt and freshly ground black pepper
Add all the salad ingredients to a bowl, pour the dressing on top, and gently toss.
4 cups mixed greens, 1 cucumber, 1 bell pepper, 1 cup tomato, ½ red onion, ½ cup kalamata olives
Serve the chicken with salad on the side.

Nutrition

Calories: 770kcalCarbohydrates: 22gProtein: 56gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gCholesterol: 146mgSodium: 838mgPotassium: 893mgFiber: 4gSugar: 10gVitamin A: 1936IUVitamin C: 64mgCalcium: 111mgIron: 4mg

Keyword balsamic, chicken, greek, grilled, paleo, salad

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Chili Shrimp Cocktail with Arugula Artichoke Salad Recipe

November 2, 2022 by Paleo Leaper Leave a Comment

This spicy chili shrimp cocktail is downright enjoyable on a hot summer day, sitting out on the patio, tossing back a glass of freshly squeezed lemonade with thyme while listening to the gentle rustle of the leaves and the buzzing of the bees.

Somehow it also fits winter, when you long for the change of seasons, yet the heat still seems so far away.

Whatever the case may be, let's just call this dish for all seasons. So, dig in and enjoy! But first, you need to buy all the ingredients to create it.

Shrimp. The fruit of the sea. Fried, barbecued, boiled, baked, shrimp kabobs, shrimp gumbo. There is no wrong way to eat it, and several good reasons why you should.

Shrimp is rich in selenium, vitamin B12, phosphorus, copper, and iodine. If you are lacking any of those elements in your diet, eating a delicious dish of shrimp may help you regain vitality and strength, plus they just happen to be extremely scrumptious.

Especially being that they are covered with lemon zest, chili sauce, fresh tomatoes, and horseradish too. If you adore spicy dishes, this one will please your taste buds, and leave you wanting more.

But that is not all. It is served with a pleasing salad of fresh green arugula and artichoke hearts. This is also coated with lemon juice and olive oil, pure heaven - with amazing health benefits too!

Chili Shrimp Cocktail With Arugula Artichoke Salad Recipe

Serves: 4 Prep: 20 min Cook: 15 min

Ingredients

½ cup olive oil
2 garlic cloves, minced
1 lb. uncooked shrimp
Zest and juice of one lemon
½ cup chili sauce
2 tomatoes, cubed
¼ cup prepared horseradish
¼ cup fresh parsley, finely chopped

Arugula Artichoke Salad

½ lb. fresh arugula
¼ cup fresh lemon juice
½ cup olive oil
3 or 4 artichoke hearts, chopped
Salt and pepper to taste

Preparation

In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
Turn heat up to medium, then add shrimp to the skillet.
Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.

📖 Recipe

Chili Shrimp Cocktail With Arugula Artichoke Salad Recipe

The ultimate shrimp cocktail is ready to be added to the menu! With loads of spice, zesty lemon and horseradish it is perfect for summer or winter.

5 from 3 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Cuisine American

Servings people

Calories 620 kcal

Ingredients

½ cup olive oil
2 cloves garlic minced
1 lb. uncooked shrimp
1 lemon Zest and juice of one
½ cup chili sauce
2 tomatoes cubed
¼ cup prepared horseradish
¼ cup fresh parsley finely chopped
½ lb. fresh arugula
¼ cup fresh lemon juice
½ cup olive oil
3 or 4 artichoke hearts chopped
Salt and pepper to taste

Instructions

In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
Turn heat up to medium, then add shrimp to skillet.
Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.

Nutrition

Calories: 620kcalCarbohydrates: 13gProtein: 18gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gTrans Fat: 0.01gCholesterol: 143mgSodium: 1182mgPotassium: 541mgFiber: 2gSugar: 7gVitamin A: 2101IUVitamin C: 29mgCalcium: 174mgIron: 2mg

Keyword artichoke, cocktail, salad, shrimp

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Kale, Beet, and Apple Salad Recipe

March 11, 2020 by Paleo Leaper Leave a Comment

Beets are intensely colored, antioxidant-rich vegetables, with an earthy flavor that people either love or take care to avoid. They can even be considered an acquired taste, just like Brussels sprouts.

kale beet and apple salad served in a wooden bowl

If you have already discovered the charms of eating beets, either through spicy borscht, or a Mediterranean-style beet salad, know that you are in for a real treat with the addition of kale and pepitas in this simple salad.

Raw beets and apples combine wonderfully in any sort of salad, with a little bit of minced onion thrown in for good measure, sometimes beets are better cooked - for a softer texture and sweeter flavor.

If it is your first time cooking beets, you may have some questions.

For instance, how to get started? Boiling is the easiest, fool-proof way to pre-cook them.

Scrub your beets and chop off the leaves, leaving about an inch on top.

Add beets to a pot and cover them with approximately 1-2 inches of water.

Bring to a boil, then simmer with a lid on. Cook until tender, but not mushy.

At this point, transfer them to an ice water bath, or as cold as the tap can handle, and the skins should peel right off.

That's all the cooking that you will need to perform for this salad. If you desire more protein, simply boil an egg to perfection and serve it alongside the salad.

And don't forget to sprinkle pepitas (roasted pumpkin seeds) or sunflower seeds on, in the end!

Kale, Beet, And Apple Salad Recipe

Serves: 4 Prep: Prep time 20 min

Ingredients

6 cups curly kale, roughly chopped into bite-sized pieces
1 apple, diced
1 cucumber, diced
2 beets, boiled and chopped
¼ cup pepitas or sunflower seeds (optional)
1 tbsp. olive oil

Lemon Dressing Ingredients

¼ cup olive oil
2 tbsp. lemon juice
2 tbsp. red wine vinegar or another 2 tbsp. lemon juice
1 garlic clove, minced
1 tsp. honey, or to taste
Sea salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the ingredients for the dressing until well emulsified. Season to taste.
Place kale in a large bowl and drizzle with 1 tablespoon of olive oil.
Lightly scrunch kale with your hands to massage and soften the leaves.
Add in the remaining salad ingredients and mix.
Drizzle dressing over salad and toss gently.
Serve immediately, or let the salad sit for 10 minutes to meld the flavors.

📖 Recipe

Kale, Beet And Apple Salad Recipe

As if you needed another reason to eat kale! Add it to your apple and beet salad, along with a side of roasted chicken or hard boiled eggs.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings

Calories 264 kcal

Ingredients

Salad Ingredients

6 cups curly kale roughly chopped into bite-sized pieces
1 apple diced
1 cucumber diced
2 beets boiled and chopped
¼ cup pepitas or sunflower seeds optional
1 tablespoon olive oil

Lemon Dressing Ingredients

¼ cup olive oil
2 tablespoon lemon juice
2 tablespoon red wine vinegar or another 2 tbsp. lemon juice
1 clove garlic minced
1 teaspoon honey or to taste
Sea salt and freshly ground black pepper

Instructions

In a small bowl whisk together ingredients for the dressing until well emulsified. Season to taste.
¼ cup olive oil, 2 tablespoon red wine vinegar, 1 clove garlic, 1 teaspoon honey, Sea salt and freshly ground black pepper, 2 tablespoon lemon juice
Place kale in large bowl and drizzle with 1 tablespoon of olive oil.
6 cups curly kale
Lightly scrunch kale with hands to massage and soften the leaves.
Add in remaining salad ingredients and mix.
1 apple, 1 cucumber, 2 beets, ¼ cup pepitas or sunflower seeds, 1 tablespoon olive oil
Drizzle dressing over salad and toss gently.
Serve immediately or let the salad sit for 10 minutes to meld the flavors.

Nutrition

Calories: 264kcalCarbohydrates: 17gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 89mgPotassium: 680mgFiber: 7gSugar: 10gVitamin A: 10134IUVitamin C: 104mgCalcium: 278mgIron: 3mg

Keyword apple, beet, kale, paleo, recipe, salad

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5 Tips for Paleo/Keto Meal Prep: Salad Edition

January 15, 2020 by Paleo Leaper Leave a Comment

Prepping meals in advance is a time-honored trick for sticking to any kind of healthy eating plan. It's basically like storing willpower for later, in lunch form. You're doing the work (cooking, packing, washing up) on the weekend when you have the time and your energy/willpower hasn't been all sucked up by the demands of the week. Then on Thursday night, when you would ordinarily be too drained and worn out to cook...it doesn't matter because you already did the cooking on Sunday!

A big salad is a classic Paleo lunch, but salads can be challenging to meal prep, with everything from soggy lettuce to uninspiring repetitive lunches lining up to ruin your day. Here are 5 tips for salad-centric meal prep:

1. Free yourself from lettuce tyranny

The most perishable part of a salad is typically the greens (lettuce, spinach, or other goodies like arugula). Greens are great, but you don’t actually have to use them in every single salad. There are all kinds of other choices that give you more leeway on storage time. Consider…

Massaged kale - to prep, massage kale leaves with oil and vinegar (or your dressing of choice), and use in place of lettuce. The kale holds up better to storage than lettuce or spinach, and massaging it really helps make it less tough. Try this summery grilled chicken salad for a recipe idea.
Shredded cabbage - this is perfect in coleslaw or in Asian-inspired salads like this chicken and cabbage salad with a creamy almond butter dressing.
Cucumbers make a tasty crunchy base for a salad and sometimes hold up better than lettuce. Here’s a creamy cucumber-chive salad for your consideration. Here’s a cucumber-mango salad for a different direction. Or pair raw cucumbers with steamed or boiled beets for a more colorful salad base with a lot of texture.
Zucchini aren’t typically considered a salad vegetable, but they’re perfect in this pork tenderloin with zucchini salad.
Broccoli is incredibly durable, good cooked or raw, and makes a great base for this broccoli egg salad.
Beets are colorful, nutrient-packed, and happy to hang out in your fridge for a week or more. Try this Mediterranean-style beet salad .

2. Consider cooked vegetables

Salads don't have to be raw, and in fact, sometimes cooked vegetables are actually easier on the digestion. Try a roasted salad to break things up - put some peppers, onions, broccoli, and squash on a sheet pan, roast, and drizzle with dressing to eat hot or cold. Can’t decide which veg to use? Try this roasted winter vegetable salad that has it all!

You can also add cooked vegetables to a raw salad for extra flavor and texture. What about broccoli roasted with sesame seeds and coconut aminos on top of an Asian-style salad? Steamed or boiled beets on top of kale with balsamic vinaigrette? Butternut squash roasted with cinnamon? Here’s another very tasty recipe for roasted vegetables over greens.

3. Buy head lettuce and chop it yourself

Lettuce goes bad all too easily, and the browning/wilting process speeds up even more once the lettuce is chopped.

If you buy lettuce that's already been pre-chopped, then that accelerated browning/wilting has already gotten started before the lettuce even hits your fridge. Lettuce on the head will be in better shape when you buy it. There's a lot to be said for the convenience of pre-chopped greens, but if longevity is a top concern, a big head of Romaine will do you a lot better than a bag.

4. Pack your salad correctly

A few tips for packing:

Use a container that’s large enough for your salad. Some folks really love gargantuan salads, and that’s wonderful; just get a gargantuan container to match. Dry out any lettuce/spinach leaves as much as possible before packing.
Put heavier things (like meat, eggs, cheese, or sweet potatoes) at the bottom of the container and lighter components on the top. Nobody wants crushed lettuce!
Keep the dressing away from any leafy greens until it's time to eat (the exception is salads like coleslaw that are designed to sit in the fridge prepped for days, or kale if you’re massaging it with oil beforehand). This prevents the greens from getting soggy.

5. Use variations to keep it interesting

Meal prepping saves time and all, but who really wants to eat the exact same salad 5 lunches in a row? Even if it's a really tasty salad, that list is very short. But meal prep doesn't mean that every meal for the week has to be the same. Liven it up with extras like...

A different dressing. There are lots of Paleo-friendly dressing recipes out there - switch them up frequently so you don't get bored! The same batch of leaves and toppings can be totally different with a creamy almond butter dressing compared to a spicy white vinaigrette.
Nonperishable toppings. These are great because you can buy multiple kinds in bulk and use a small amount of each topping every week, without anything going bad. For example, get a few different kinds of nuts and a few different kinds of dried fruit. Even if every salad this week has spinach, tomatoes, and mushrooms, you can have one with walnuts and cranberries, one with almonds and golden raisins, etc.

Here’s a list of some off-beat staples to kick up your salads a little more.

6. Make sure to add protein and fat

Eating vegetables is great, but eating only vegetables doesn't cut it. Every Paleo meal needs protein (chicken, ham, roast beef, turkey, eggs, whatever you like) and fat (avocado, oil in the dressing, nuts, and/or cheese if you do dairy). The protein and fat don't necessarily need to be part of the salad, but they need to be in the meal somewhere.

Salads can also easily incorporate carbs (roasted sweet potatoes! Honey in the dressing! Or try this mustard and bacon potato salad!) but don't have to.

What’s your suggestion?

Got any amazing tips for delicious, prep-friendly, packable salads? Let us know on Facebook or Twitter!

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