Despite contrary to popular belief that Paleo diets are primarily high in protein and fat vegetables play a vital role in the diet, particularly in salads. Paleo-based salads can be a fun and creative way of getting your daily vegetable intake while providing your body with the antioxidants and Omega-3 fatty acids it needs. Head out to your local farmer’s market to pick up the freshest produce and maybe give one of these two Paleo salads a shot the next time you’re feeling adventurous.
Summer Spinach Paleo Salad with Pecans and Nectarines
This salad is a perfect ten on the refreshing score. It’s a guaranteed hit at the next summer BBQ or the perfect thing to whip up after a long day at work.
Not a nectarine fan? No problem! Substitute with apricots or peaches if you prefer. It’s your salad, after all, so have it your way!
- 2 cups of baby spinach leaves
- ½ large avocado
- ½ ripe nectarine
- ½ cup cherry tomatoes
- 1/3 cup raw pecans
- 6 oz fresh wild salmon with skin (feel free to substitute with another fish!)
- 1-2 tsp avocado oil
- 2 tsp fresh lemon juice
- 3 tsp walnut oil
- ¼ tsp Paleo Dijon-style mustard
- Fresh ground black pepper to taste
- To begin with, preheat oven to 400°F.
- Secondly, heat a cast iron pan over medium heat.
- Add avocado oil and after that put the salmon skin side down in the center of the pan and sear for 2-3 minutes.
- Place the pan in the oven and cook salmon until it feels firm to the touch. Consequently, this should take about 2-4 minutes depending on thickness.
- While the fish cooks, assemble spinach with the salad ingredients, chopping the nectarine, tomatoes, avocado, and pecans into pieces.
- In a separate bowl, blend the freshly squeezed lemon juice with the Dijon-style mustard and slowly whisk in walnut oil to emulsify. After that, season with freshly ground pepper.
- Lastly, dress the spinach salad with the vinaigrette and top with the salmon.
Chopped Paleo Salad
Here’s a chopped Paleo salad recipe you’ll love to experiment with. After you’ve made it once (and fallen in love with it) try adding or substituting your vegetable mixture. It could not be more versatile – or delicious!
- 1 large heirloom tomato
- 1 carrot
- 1 cucumber
- 1 yellow or green pepper
- 1 avocado
- 1 can of unsalted albacore tuna
- 2 tsp fresh lime juice
- 3 tsp macadamia nut oil
- Fresh ground pepper, to taste
- Firstly, mix the macadamia nut oil and fresh lime juice in a small bowl. After that, add some pepper to increase the taste.
- Secondly, chop your vegetable choices into large, bite-sized pieces.
- Break up canned tuna with a fork so it’s nice and shredded.
- Finally, toss tuna with vegetables and drizzle lime vinaigrette.
Featured Image Source: www.saga.co.uk
Sourced from: thepaleodiet.com