If you have 10 minutes then you have time to make this salad. The richness of the salmon and the juice of the strawberries are all the dressing you will need! Enjoy! XOXO
1 t olive oil
1 6oz salmon filet
1 c baby spinach leaves
1/2 c strawberries, quartered
1/4 c pecans
In a small skillet heat oil over medium heat. Place salmon, skin-side up. Cook for 3-5 minutes, until half of the salmon is showing it is cooked from the side. Flip salmon and cook for another 3-5 minutes. While salmon is cooking, place spinach on a medium-size plate. Top with strawberries and pecans. When salmon is cooked, remove skin and place on top of salad. Eat immediately.
My favorite part about this soup is how quick it takes about 30 minutes to make and it tastes like it simmered on the stove all day long! If you're not on a strict Whole30 / Paleo program, it tastes great with a little Mexican shredded cheddar on top!
3 c shredded chicken (I'd recommend cutting into smaller pieces)
1 c cherry tomatoes
1 c yellow pepper, chopped
2 carrots, peeled, chopped
8 oz can tomato sauce
3 c chicken broth
1 package of taco seasoning
2 avocados, sliced
Combine all ingredients in a large pot and stir until taco seasoning is dissolved. Bring soup to a boil. Reduce heat to a simmer and cover pot. Cook for an additional 30 minutes, stirring occasionally. Serve hot with sliced avocado.
1/2 t olive oil
1/2 c shrimp, peeled an tail-off
1/2 t garlic, minced
2 c spinach
1 egg, hard-boiled, sliced
2 strips sugar-free bacon, cooked and crumbled
1/2 avocado, sliced
1/4 c cucumber, chopped
In a small skillet, heat olive oil over medium heat. Add shrimp and garlic. Cook until shrimp is pink and no longer translucent in color. On a large plate, place spinach. Top with shrimp, egg, bacon, avocado, and cucumber.
1 can of tuna
3 T mayonnaise (I love Primal Kitchen Avocado mayo - see link below)
2 T dill relish
2 medium tomatoes
Green onion, to garnish
Combine first three ingredients in a small bowl. With a pairing knife, cut a round hole in the top of the tomato. Remove the top and scoop out the insides. Fill with tuna salad. Garnish with green onion. Enjoy!
This salad is the perfect addition to any summer BBQ! It's light, refreshing, and will be a hit with all of your guests! Enjoy!
1 cucumber, diced
1 c cherry tomatoes
2 c snap peas
1/8 c olive oil
1/2 lemon, juice
1 T dill
Toss all ingredients in a large bowl. Refrigerate for at least 1 hour before serving. Best served on the day you make it as oil will start to separate in the fridge after a day or two.
Note: I saw Giada make a similar salad on TV several years ago and have never been able to find the recipe online. This is my attempt at recreating her masterpiece!
This salad was inspired by a post I saw by Target recently. It is SO easy to make, literally 3 minutes to throw together! I didn't add a dressing since the juice from the peaches when I cut into them was just perfect! We served this salad with a piece of steak.
2 peaches, sliced in half, pit removed
1 c blackberries
4 c spring mix lettuce
Over a hot grill, place peaches skin side up for 1-2 minutes. In two bowls, place equal amounts of spring mix and blackberries. Top with peaches. Enjoy immediately!
This is one of my favorite summer dishes. It's simple and easy to make, while pleasing any crowd! Enjoy!
1 small seedless watermelon
1 large cucumber, chopped
1 large mango, cut into pieces
mint, as desired
Cut watermelon in half. Using a scooper, form into balls. Add cucumber and mango. Garnish with mint. I recommend refrigerating for at least an hour to ensure salad is chilled before serving.
1 bag broccoli slaw
1 c broccoli
1/2 c bacon, crumbled
1/4 c dried cranberries
1/4 c sunflower seeds
8 oz sirloin steak, grilled
1 avocado, sliced
1/4 c feta cheese, crumbled
dressing of choice, if desired
Combine first five ingredients. Split between two plates. Top each with 4 oz grilled steak. Place avocado on the side of each salad. Sprinkle feta on top of salads. Add dressing, if desired.
This potato salad is the perfect summer time side dish, without all the fillers and junk in the store bought version. Enjoy!
3 lbs small red potatoes, boiled, quartered
1 c mayo (See my fave Paleo brand linked below!)
1/4 c Dijon mustard
3/4 c chopped pickles
Parlsey, as desired
Combine all ingredients in a large bowl. Refrigerate for at least 1 hour before serving. Serve cold.
Four ingredients and under four minutes and VOILA!...A delicious and junk-free salad dressing!
1/2 c strawberries, with stem removed
Juice of 1 lime
1 T honey (not required for Whole30, but would recommend additional strawberries to increase sweetness)
1/4 c olive oil