Salads

Cooking Time - 1 hour 10 minutes

Servings - 4-6

I found this delicious salad on EatingBirdFood.com.

Ingredients:

  • 1 cup Dry Quinoa

  • 2 cups Water (or Veggie Broth)

  • ½ pound Broccoli, cut into florets

  • 1 Sweet Potato, chopped into 1/4" - 1/2" chunks

  • 1 can (15 oz.) Chickpeas

  • 1 bunch Kale, roughly chopped

  • Olive Oil, as needed

  • ¼ cup Fresh Parsley

  • 3 Tablespoons Feta Cheese

  • Juice from one Lemon

  • ½ Tablespoon Apple Cider Vinegar

  • 2 teaspoons Maple Syrup

  • 3 Tablespoons Olive Oil

  • Salt and Ground Pepper, to taste

  • Crushed Red Pepper, to taste optional

Instructions:

  1. Preheat oven to 425°F.

  2. Rinse and drain quinoa if needed. Place quinoa and water in medium saucepan and bring to boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool. 

  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.

  4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425° for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss and roast for another 15 minutes. Stir the veggies around at least once during the roasting process.

  5. Once your veggies are nice and roasted, remove from oven, and combine them with the quinoa. 

  6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.

  7. In a small bowl, whisk together lemon juice, vinegar, and maple syrup. Gently stir in oil and add salt/pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture. 

  8. Enjoy and store any leftovers in the fridge for 4-5 days.

Cooking Time - 25 minutes

Servings - 6

I found this delicious salad on Ambitious Kitchen. 

Ingredients:

  • ¾ cup Uncooked Quinoa

  • 2 cups Shredded Red Cabbage, depending on how much crunch you like

  • 1 Red Bell Pepper, diced

  • ¼ cup Red Onion, diced

  • 1 cup Carrots, shredded

  • ½ cup Cilantro, chopped

  • ¼ cup Green Onions, diced

  • ½ cup Cashew Halves or Peanuts (honey-roasted is good)

  • Optional: 1 cup Edamame or Chickpeas

  • Fresh Lime, for a bit of tang

For the dressing:

  • ¼ cup All-Natural Peanut Butter

  • 2 teaspoons Fresh Ginger, grated

  • 3 Tablespoon Gluten-Free Soy Sauce or Coconut Aminos

  • 1 Tablespoon Honey (use agave or pure maple syrup if vegan)

  • 1 Tablespoon Rice Vinegar or Red Wine Vinegar

  • 2 teaspoon Olive Oil

  • Water to thin, if necessary

Instructions:

  1. To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

  2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

  3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively, you can save the dressing for later and add it when you are ready to eat; however, the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.

I found this delicious salad on oliveyouwhole.

Ingredients:

  • 5 Roma Tomatoes, chopped

  • 7 Mini Cucumbers, cut in circular slices

  • 3 Tablespoons Red Onion, chopped

  • 1 Tablespoons Fresh Dill, finely minced

  • ¼ cup Red Wine Vinegar

  • 3 Tablespoons Olive Oil

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pepper

Instructions:

  1. Chop all the ingredients per the instruction, then combine! You can enjoy it right away or let marinade a few hours before serving. 

Cooking Time - 40 minutes

Servings - 6

This is healthy, filling, and delicious! Perfect make-ahead salad recipe for healthy lunches or to serve as a crowd-pleasing side dish. Find this recipe at wellplated.com.

Ingredients:

  • 1¼ pounds Sweet Potatoes - scrubbed and peeled (about 3 small/medium), cut into ½-inch chunks

  • 1 Red Onion, cut into 1/2-inch chunks

  • 4 Tablespoons Extra Virgin Olive Oil, divided

  • 2 teaspoons Ground Chili Powder

  • 1 teaspoon Smoked Paprika

  • ½ teaspoon Kosher Salt

  • 1½ cups Cooked Quinoa - from 1/2 cup dry

  • Zest and juice of 2 limes - 3 Tablespoons lime juice total

  • 2 teaspoons Pure Maple Syrup - or substitute honey 

  • 1 clove garlic, minced

  • 1 can Reduced Sodium Black Beans, (15 ounces), rinsed and drained

  • 1 Large Bell Pepper, cored and diced

  • ¾ cup Freshly cilantro, chopped

Instructions:

  1. Preheat oven to 400°. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 Tablespoon olive oil, then sprinkle with chili powder, paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from oven and set aside.

  2. While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 Tablespoons of olive oil, lime juice and zest, maple syrup and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid.)

  3. In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.

Cooking Time - 25 minutes

Servings - 5

I eat this at least once a week. It’s great leftover cold out of the fridge. I cook my quinoa in chicken broth or tomato juice instead of water. Check out the full recipe at thegardengrazer.com.

Ingredients:

  • 1 cup Quinoa (dry, uncooked)

  • 2 Medium Avocados

  • 3 oz. Baby Spinach (more if desired)

  • 8 oz. Cherry Tomatoes

  • 3 Green Onions (or finely diced red onion)

  • 1-2 Cloves of Garlic

  • 2 Tablespoons Red Wine Vinegar

  • 1/8 teaspoon Salt

Instructions:

  1. Rinse and cook quinoa according to the package directions.

  2. Meanwhile, roughly chop the spinach. Place in a large bowl.

  3. Mince garlic and add spinach.

  4. Slice the green onions, halve the cherry tomatoes, and dice the avocado.

  5. When quinoa is done cooking, add to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)

  6. Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine. 

  7. Add the avocado and lightly toss.

  8. Serve immediately or refrigerate to let flavors blend more. 

Cooking Time - 20 minutes

Servings -6

Perfectly seasoned grilled shrimp with crispy bacon, tomatoes, avocado and soft-boiled eggs makes the best, healthy, BBQ ready Cobb Salad for summer! It's tossed in an easy lemon garlic vinaigrette with your favorite salad greens for a favor-packed low carb, Paleo and Whole30 compliant meal. Check out the full recipe at paleorunningmomma.com. ​

Ingredients:

Dressing:

  • 2 Tablespoons Fresh Lemon Juice

  • 1 teaspoon Spicy Brown Mustard

  • 3 Cloves Garlic, minced

  • 1/8 teaspoon Sea Salt

  • 1/8 teaspoon Black Pepper

  • ¼ cup Olive Oil (use one you like the flavor of since it will come through!)


Salad:

  • 1 lb. Shrimp, peeled and deveined

  • Primal Palate Seafood Seasoning or Salt and Pepper to season shrimp

  • 1 Tablespoon Organic Coconut Oil or Rendered Bacon Fat to brush on grill or grill pan

  • 6-8 slices nitrate free bacon, cooked and crumbled (use sugar free for Whole30)

  • 3 large eggs, soft boiled (see instructions)

  • 3/4 cup cherry tomatoes, halved

  • 1 ripe avocado

  • 5 oz container baby spinach or your favorite salad greens

  • Thinly sliced chives or scallions for garnish

Instructions:

Dressing:

  1. Place all ingredients in a tall narrow container and blend with an immersion blender.

  2. Alternatively, you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy.

  3. Have all ingredients ready to go (including cooked and crumbled bacon, before beginning.) 

Soft boil your eggs:

  1. Bring a pot of water to boiling and prepare a bowl of ice water for after eggs cook. Carefully lower each egg into water.

  2. Boil eggs 6 minutes, adjusting heat to keep water at a medium boil.

  3. Remove eggs, one at a time with a spoon and place in ice water for 2-3 minutes or until warm. 

  4. Carefully peel eggs (I do this in the water, it seems to make it easier!) and set aside until ready to serve.

Grill Shrimp:

  1. Heat your grill or grill pan to high heat and brush with coconut oil. Sprinkle shrimp all over with primal palate seasoning or salt and pepper.

  2. Cook first side 2 minutes flip and continue to cook another 2-3 minutes or until pink and opaque with golden brown.

Assemble salad:

  1. Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, shrimp and avocado (diced or sliced) over the top. Carefully slice each egg and arrange around salad. Toss with dressing immediately before serving or serve dressing on the side. Enjoy!

Cooking Time - 10 minutes

Servings -6

Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Tossed in a sugar free Italian marinade. Check out the full recipe at tastesoflizzyt.com. ​​

Ingredients:

  • 3 cups diced Roma tomatoes

  • ½ cup Red Onion, chopped

  • 1½ cups cucumber, sliced and quartered

  • ½ cup Sliced Olives

  • 1/3 cup Pepperoni, chopped

  • ½ cup Mushrooms, chopped

Instructions:

  1. In a large bowl, combine the tomato, onion, cucumber, olives, pepperoni and mushrooms.

  2. In a small bowl, combine the ingredients for the dressing. Mix well.

  3. Pour the dressing over the fresh vegetables and serve immediately.

Chicken Salad

I tried my own remake of a chicken salad today. I made it in a more balanced way, making sure I got all my protein, carbs, fat, and veggie servings in proper portions. It’s really tasty! I whipped up a couple servings last night before bed, so the dish had time to take on some of the sweetness from the fruit. For anyone else who wants to try this simple dish, here is what I mixed together. Keep in mind, if you don’t like nuts. Or would just prefer more mayo in it, you can omit the nuts and use 1 tbsp mayo rather than 1/2 tbsp.

Ingredients:

  • 3 oz. Chicken, finely chopped

  • ¼ cup Grapes, heaping

  • ½ apple, cut into small chunks

  • 8 Almonds

  • 1 cup Broccoli/Cauliflower/Celery Mix, chopped small

  • ½ Tablespoon Primal Kitchen Mayo

  • Salt, to taste

  • Dill, to taste

Instructions:

  1. Chop and mix together in a bowl. Enjoy!

Cooking Time - 5 minutes

Servings -6

This Cherry Tomato Salad is crazy easy to make but boasts an incredible amount of flavor under its hood and will keep well for several days. This was found on thehealthyfoodie.com.

Ingredients:

  • 4 cups Cherry Tomatoes, cut in half

  • ¼ cup Fresh Basil Leaves, finely chopped

  • 2 Cloves Garlic, minced

  • 2 Tablespoons Tamari, or Coconut Amnios for paleo

  • 1 Tablespoons Toasted Sesame Oil or Olive Oil

  • 1 Tablespoons Unseasoned Rice Vinegar

  • ½ teaspoon Ground Black Pepper

  • Generous Pinch of Salt, I use Himalayan salt

Instructions:

  1. Place all the ingredients in a large bowl and toss delicately until well combined. 

  2. Place in the fridge for at least an hour to let the flavors meld.

  3. This salad will keep well for up to 3-4 days in the refrigerator.