Salad Recipes
Tuna Salad with Apple and Pumpkin Seeds
3 (5-ounce) cans tuna, packed in water (I use the Safe Catch Brand)
¾ cup Primal Kitchen Avocado Mayo (or homemade)
2 TBSP minced red onion
2 TBSP minced dill pickles
1 TBSP minced fresh dill
1 tsp. Yellow mustard
½ tsp. Sea salt
¼ tsp. Black pepper
6 cups baby spinach
6 cups arugula
2 tart apples, thinly sliced (honeycrisp or pink lady work great)
¼ cup sprouted, salted pumpkin seeds (I love Go Raw Brand)
I top my salad with 1-2 TBSP of Eniva Salad oil and a little drizzle of balsamic vinegar. Avoid anything with canola or soybean oil.
Servings: 12
Kcal – 396
Total Carbs – 7.39 g
Total Sugars – 3.59 g
Protein – 78.54 g
Total Fat – 6.79 g
Sodium – 1096 mg
Directions
Drain the tuna and place it in a bowl. Break it apart with a fork and mix in the mayonnaise, red onion, pickles, dill, mustard, salt, and pepper.
Toss the lettuces, apples, pumpkin seeds, and any dressing you use together in a bowl and divide between plates. Top with scoops of the tuna salad.
Arugula Salad
Ingredients
⦁ 3 (5-ounce) cans tuna, packed in water (I use the Safe Catch brand)
⦁ ¾ cup Primal Kitchens Avocado Mayo OR homemade mayo (Primal Kitchens mayo can be found at Whole Foods or a local co-op)
⦁ 2 TBSP minced dill pickles
⦁ 2 tsp. Dried dill
⦁ 1 tsp. Yellow mustard
⦁ ½ tsp. Sea salt
⦁ ¼ tsp. Black pepper
⦁ 6 cups baby spinach
⦁ 6 cups arugula
⦁ 2 apples, thinly sliced (I prefer Honeycrisp)
⦁ ¼ cup sprouted, salted pumpkin seeds
⦁ ½ cup ⦁ Eniva Salad Oil (You can also pick this up at The Transformation Club)
Servings: 10
Calories – 254 kcal
Total Fat – 17.4 g
Sodium – 288 mg
Total Carbs – 12.6 g
Total Sugars – 6.5 g
Protein – 13.3 g
Direction
Drain the tuna and place it in a bowl. Break it apart with a fork and mix in the mayo, pickles, dill, mustard, salt, and pepper.
Toss the lettuces, apples, salad oil, and pumpkin seeds together in a bowl and divide between plates. Top with tuna salad.
Beet and Brussels Sprout Salad
Ingredients
⦁ 1 lb (454 g) bacon
⦁ 6 beets, cubed into small pieces
⦁ About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
⦁ 4 cloves fresh garlic, quartered
⦁ 1 tbsp (4 g) dried thyme
⦁ 1/2 tsp sea salt
⦁ 1/4 tsp black pepper
⦁ 1/2 cup (62 g) ⦁ pistachios, once cooked, and toasted
Servings: 12
Calories – 257 kcal
Total Fat – 21.94 g
Sodium – 139 mg
Total Carbs – 13.59 g
Total Sugars – 8.48 g
Protein – 4.73 g
Instructions:
⦁ Preheat oven to 350°F (176°C).
⦁ Arrange slices of bacon on a ⦁ baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with ⦁ tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
⦁ In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
⦁ In the meantime, toast pistachios in a ⦁ small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.
Recipe From: https://stupideasypaleo.com/2014/09/20/beet-brussels-sprout-salad/
Detox Salad
Ingredients for the salad:
1 Medium beet (peeled and diced)
1 cup diced carrots
1 TBSP Eniva Cooking Oil
1 Small head of leaf lettuce OR mixed greens
1 Small cucumber (or ½ of a medium/large one)
6 slices of bacon
6 Hard-boiled eggs (sliced)
Ingredients for the dressing:
6 TBSP Eniva Salad Oil
2 TBSP lemon juice
1 tsp. Dijon mustard
⅛ tsp. black pepper (or more to taste)
Servings: 5
Calories – 484kcal
Total Fat – 43.13 g
Sodium – 346 mg
Total Carbs – 8.71 g
Total Sugars – 4.79 g
Protein – 16.2 g
Instructions
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. On one, toss the diced beets and carrots with the cooking oil. Bake for 35 minutes, or until the beets are cooked through. They should be softened but still firm.
On the other, lay out the slices of bacon and bake for 20 minutes or until crisp. Transfer to a paper towel lined plate to cool, then chop into ½ inch pieces.
While the bacon and vegetables cook, wash and chop the lettuce and cucumbers. Cut the lettuce into bite sized pieces. Thinly slice the cucumber and halve the slices.
Toss the lettuce and cucumbers with the beets, carrots, bacon and hard boiled eggs. Dress with the lemon vinaigrette to taste (Dressing instructions below).
Lemon Vinaigrette: Add all of the ingredients together in a small bowl and whisk until combined. Store any extra dressing in a sealed glass container in the fridge.
Beet Salad
Ingredients
2 ½ cups chopped or shredded cooked chicken
2-3 medium sized beets, peeled and thinly sliced
5 strips of uncured bacon (I use Beeler’s)
¼ cup sprouted pumpkin seeds
1 cup organic blueberries
1 avocado, diced
8 cups of salad greens, washed and torn into bite-sized pieces (I use a mix of arugula, baby kale, and mixed greens)
¼ cup olive oil
Servings: 8
Calories – 378 kcal
Total Fat – 16.31 g
Sodium – 181 mg
Total Carbs – 30.83 g
Total Sugars – 13.68 g
Protein – 28.17 g
Directions
Pre-heat the oven to 400 degrees.
Place the sliced beets on a rimmed baking sheet lined with parchment paper. Top with slices of bacon. Place in the oven and roast for 15 minutes. Remove bacon and place on a separate baking sheet lined with parchment paper and put back in the oven.
Stir the beets to coat with rendered bacon fat. Continuing roasting beets and bacon for another 15 minutes or until the beets and bacon are slightly crispy.
Drain any additional bacon fat from the bacon and then place on paper towels to drain and set aside to cool. Chop the bacon once cooled.
Place the salad greens, blueberries, avocado, pumpkin seeds, bacon, and beets in a large salad bowl. Drizzle with the olive oil, toss to coat, and ENJOY
Arugula Strawberry Salad
Ingredients
4 cups baby arugula
6 organic strawberries quartered
¼ cup sliced almonds lightly toasted
Meyer Lemon Vinaigrette
2 tablespoons Meyer lemon juice
2 tablespoons avocado oil
sea salt to taste
fresh ground pepper to taste
Servings: 2
Calories – 268 kcal
Total Fat – 25.5 g
Sodium – 39 mg
Total Carbs – 8.75 g
Total Sugars – 3.68 g
Protein – 5.5 g
Instructions
Layer arugula, strawberries, and almonds on a plate.
To make Meyer Lemon Vinaigrette, whisk together Meyer lemon juice, avocado oil, salt, and pepper.
Drizzle vinaigrette over salad and serve the rest of the dressing on the side. Finish with additional salt and fresh ground pepper to taste.
Buffalo Chicken Chopped Salad
Ingredients
RANCH DRESSING
1/4 cup homemade mayo
1/2 clove garlic, minced
1/8 teaspoon paprika
2 teaspoons dried chives
1/2 teaspoon lemon juice
salt and black pepper, to taste
CHICKEN
1 pound boneless, skinless chicken breasts
2 cups chicken broth or water
3 cloves garlic, peeled and smashed
1 jalapeño, cut into rings
1 bay leaf
1 tablespoon salt
1 teaspoon whole black peppercorns
1/2 teaspoon whole mustard seeds
1 teaspoon dried thyme
2 tablespoons ghee, melted
1/4 cup (or more!) hot sauce (I like Louisiana.)
SALAD
1 head iceberg lettuce, thinly sliced
1 large seedless cucumber, thinly sliced
3 ribs celery, thinly sliced
2 large carrots, peeled and thinly sliced
1/2 medium red onion, thinly sliced
1/2 cup fresh parsley leaves, coarsely chopped
Servings: 4
Calories – 551 kcal
Total Fat – 26.38 g
Sodium – 2794 mg
Total Carbs – 38.38 g
Total Sugars – 13.68 g
Protein – 39.95 g
Instructions
Make the dressing
Place all ingredients — except salt and pepper — in a small bowl and mix energetically with a fork until blended. Taste, then season with salt and pepper.
Make the chicken
In a large saucepan, place chicken, water, garlic, jalapeño, bay leaf, salt, peppercorns, mustard seeds, and thyme. Bring to a boil, then cover and simmer on low, 15-20 minutes. Turn off the heat and let the chicken relax in its spa, covered, for 20-25 minutes. Remove the chicken from the water and shred with two forks, then toss with melted ghee and hot sauce.
Make the salad.
In a large bowl, toss the salad ingredients with the dressing using two wooden spoons. Think of it as a mini cardio workout and toss for about two minutes so all the vegetables are coated with dressing. Top with shredded chicken and dig in!
Instruction
Preheat oven to 425 degrees.
Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
While your sweet potatoes are baking, pull out a large skillet, place over medium heat, and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.
When chorizo is halfway done cooking, add your onions to sweat it out.
When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and cool.
Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place them in the food processor. Mix until you get a smooth paste.
Add your lime, lemon, cumin, and a bit of salt. Pulse until mixed thoroughly.
Place your chorizo and 3/4 of your avocado mixtures in a large bowl to incorporate. Leave the other 1/4 of avocado mixture for toppings.
When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about 1/2-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.
Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.
Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.
Top off your leftover avocado mixture. Kinda like a scoop of sour cream on top. Diggin it.
Finally consume!
Crispy Chicken Berry Salad
Ingredients
Crispy Chicken
1 lb Grilled Chicken Breast
For the dressing
1 cup sliced strawberries
¼ cup Olive Oil
2 tablespoons Balsamic Vinegar
1 tablespoon honey
1 minced garlic clove
pinch of salt and pepper
1 tablespoon poppy seeds
For the salad
5-6 cup fresh greens
/2 cup sliced fresh strawberries
½ cup fresh blueberries
¼ red onion, thinly sliced
¼ cup roughly chopped walnuts
3-4 ounces goat cheese (optional)
Servings: 4
Calories – 523 kcal
Total Fat – 34.59 g
Sodium – 509 mg
Total Carbs – 23.83 g
Total Sugars – 17.44 g
Protein – 31 g
Instructions
Make the crispy chicken. Once cooked through, slice how you prefer.
Place all ingredients for the dressing, except for the poppy seeds, in a blender and blend until smooth, 1-2 minutes. Then pour dressing a jar, add poppy seeds and shake. Place in fridge to cool while you make the rest of the salad.
In a large bowl, add greens, strawberries, blueberries, red onion, walnuts, and goat cheese, chicken, and dressing then toss to coat. Use as much dressing as you prefer.
Eat up!
Recipe from PALEOMG