Friday, 2 May 2014

Paleo salad recipes

01:22 Posted by Dhaval Bhandari
The paleo diet blog brings you some of the best paleo salad recipes that you and your family can devour....

Paleo salad recipes: Hearty Sautéed Peach Salad


paleo salad recipes


Ingredients:-

  • 2 tablespoons coconut oil
  • ¾ cup sliced peaches
  • ½ cup grated carrots
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 cups fresh romaine lettuce, washed and broken into bite-sized pieces


Directions:
1.    Heat the coconut oil in a saucepan over medium heat
2.   Place the sliced peaches and grated carrots into the saucepan and sauté until tender
3.   In a large bowl, place the chicken, cinnamon, and nutmeg
4.   Now add the peaches and carrots into the bowl with the chicken and spices
5.    Mix thoroughly
6.   Add the romaine to the peach mixture and mix thoroughly
7.   Add your favorite oil and vinegar dressing if desired

Paleo salad recipes: Broccoli & Bacon Salad


If you give yourself permission to eat bacon on occasion (like I do), you will truly enjoy the taste of this salad.

Ingredients:

  • 8 ounce plain Greek yogurt or kefir (if you eat dairy)
  • 1 egg
  • 2 tablespoons vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon olive oil
  • 1 tablespoon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 6 cups fresh broccoli, cut into bite size pieces
  • ⅓ cups raisins (optional)
  • 2 tablespoons chopped onions
  • ½ pound bacon, cooked and crumbled (optional)


Directions:
1.    Place the yogurt, egg, vinegar, honey, oil, mustard, salt, garlic powder, and pepper into your blender
2.   Process the mixture until smooth
3.   In a large mixing bowl, combine the broccoli, raisins, onions, and bacon.
4.   Pour the sauce from the blender over the broccoli and mix thoroughly—until the broccoli is moist
5.    Cover and place in the refrigerator until chilled

Paleo salad recipes: Grilled Taco Salad

Ingredients:
2 hearts of romaine lettuce, cut into quarters
1 onion, cut into chunks
1 green pepper, cut into chunks
2 tomatoes, cut into chunks
2 avocados, peeled, pitted, and cut in half
4 tablespoons olive oil
½ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pound skirt steak

Directions:
1.    Turn your grill on to medium heat.
2.   Take a large bowl and place the romaine quarters, onion, green pepper, tomatoes, and avocados into it.
3.   Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat.
4.   Place the vegetables, including the romaine, into a grill basket or on skewers.
5.    In a small bowl, mix the other 2 tablespoons of oil with the cumin, paprika, chili powder and salt.
6.   Coat the steak with the spice mixture.
7.   Place the steak onto the grill, along with the vegetables.
8.   Close the lid and grill for 4 minutes.
9.   After 4 minutes, flip the steak and grill basket to the other side.
10.     Close the lid and grill for 4 more minutes.
11.      After the steak is done to your liking, slice it and cut the romaine into bite-sized chunks.
12.     Toss with the vegetables and add salt and pepper to taste.

Fruity Salad with Chicken

This recipe is fast (almost like paleo fast food :) ) and always delicious, especially if you already have some Paleo mayo made. If not, I have included a recipe for it here that you can make and keep in your refrigerator for the next time.

Ingredients:
12 ounces of canned white chicken
2 celery stalks, finely chopped
¼ cup chopped red onion
¼ cup Paleolithic mayonnaise
½ cup dried unsweetened cranberries
¼ cup chopped pecans (optional)

Directions:
1.    In a medium-sized bowl, put the chicken, celery, onion, mayo cranberries and pecans (if desired).
2.   Mix thoroughly.
3.   Enjoy plain or make a wrap using lettuce leaves. I also like to use it as a dip with carrot chips, apple slices and even celery sticks.

How to Make Paleolithic Mayonnaise?

Ingredients:
2 tablespoons freshly squeezed lemon juice
2 large eggs
1 teaspoon dry mustard
Salt to taste. Start with 1 teaspoon
1/4 teaspoon cayenne pepper (optional)
2 cups olive oil

Directions:
1.    In a blender, place the lemon juice, eggs, dry mustard, salt, and cayenne (if using)
2.   Pulse for a few seconds until the mixture becomes frothy
3.   Turn your blender on a low setting and allow it to keep running
4.   Slowly add the oil—almost a drop at a time—to the mixture until it begins to emulsify
5.    Keep adding the oil slowly until it is all blended in
6.   Add salt to taste
7.   Store in a container in your refrigerator

Asian Lobster Salad

Lobster is one of my favorite foods. I don’t get to enjoy it very often, but when I do, this is a salad I like to make. This recipe is fun because you can also take your cabbage leaves (don’t slice them like the veggie recipe says to do), roll the lobster filling inside, and enjoy them as I’ve shown in the picture. Either way, it is delicious!

Ingredients:
1 pound cooked lobster meat
2 cups thinly sliced Napa cabbage
½ red bell pepper, thinly sliced
8 ounce can of water chestnuts, drained
½ cup fresh parsley, chopped
¼ cup slivered almonds, toasted

Dressing:
2 tablespoons chicken broth
2 tablespoons coconut aminos
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated

Directions:
1.    Cut the lobster meat into bite-sized pieces.
2.   Place the cabbage, bell pepper, water chestnuts, parsley, and almonds into a medium bowl.
3.   Mix ingredients thoroughly.
4.   In a small bowl, whisk together the broth, aminos, olive oil, sesame oil, and ginger.
5.    Pour dressing over salad.
6.   Toss gently to coat.

Warm Shrimp Salad

Ingredients:
Juice of 3 lemons
3 tablespoons raw honey
1 teaspoon minced garlic
Salt & pepper to taste
2 tablespoons olive oil
½ pound large raw shrimp, peeled and cleaned
¼ teaspoon fresh ginger, finely grated
½ cup snap peas, diced
2 medium sized zucchini, diced
½ cup broccoli sprouts
2 tablespoons toasted sesame seeds (optional)

Directions:
1.    In a small bowl, whisk together the lemon juice, honey, garlic, salt and pepper.
2.   Pour half of the mixture over the shrimp, allowing it to marinate for a few minutes.
3.   Heat the olive oil in a large skillet over medium-high heat.
4.   Once hot, add the shrimp to the skillet and sauté until pink and cooked through.
5.    In a medium bowl, combine the ginger, snap peas, zucchini, and sprouts.
6.   Toss the warm, cooked shrimp into the bowl.
7.   Toss with the remaining half of the lemon juice mixture and sesame seeds.
8.   Serve immediately.

Note: A nice variation is to add in a few chunks of fresh pineapple if you have it. It isn’t necessary, but it adds a whole new dimension.

Poached Egg Salad

Ingredients:
4 eggs
3 tablespoons lemon juice
2 teaspoons Dijon mustard
¾ teaspoon sea salt
½ teaspoon fresh ground pepper
½ cup olive oil
4 ounces lean ground beef
6 cups mixed greens
4 ounces aged shredded cheddar cheese, (optional)

Directions:
1.    Poach eggs in an egg poacher, saucepan or microwave.
2.   Cook until the egg whites are set but the yolks are still runny—about 4 minutes in an egg poacher or 2 minutes in the microwave.
3.   To make the dressing, combine the lemon juice, mustard, salt and pepper in a blender.
4.   Pour into a medium bowl or a slow cooker and slowly whisk in the olive oil until the dressing thickens.
5.    Set aside.
6.   Place a frying pan over medium heat, sauté the beef until browned.
7.   Toss the mixed greens with the dressing.
8.   Sprinkle with the ground beef and shredded cheese.
9.   Finally, place one egg on top of each serving of salad.