The Paleo Cookbook. Rockridge Press
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in lettuce leaves to serve.
Serves 4
Chicken Avocado Wraps
Avocado is high in fat, but it’s the good, heart-healthy kind, so feel free to indulge. Choose avocados with firm skins that yield slightly to the touch. Store avocados at room temperature and allow them to ripen for up to one week. You can also peel avocados and store the flesh in the freezer to use later in guacamole.
| • 2 cups cooked chicken, shredded• ½ cup avocado, cubed• ½ cup alfalfa sprouts• ½ cup green onions, chopped• ½ cup walnuts, chopped• ½ cup basil leaves, chopped | • Freshly ground black pepper, to taste• 2 tablespoons lemon juice• ½ teaspoon dill• 1 teaspoon honey• 4 tablespoons olive oil• Bibb lettuce leaves, intact and un-torn |
Combine the chicken, avocado, alfalfa sprouts, green onions, walnuts, and basil leaves in a mixing bowl. Season with freshly ground black pepper.
In a smaller bowl, whisk the lemon juice, dill, and honey together. Slowly add the olive oil, whisking until it emulsifies and becomes thick and creamy.
Pour the lemon-dill dressing over the chicken mixture and toss to mix. Scoop the chicken mixture into lettuce leaves to serve.
Serves 4
SALADS AND DRESSINGS
Sweet and Savory Chicken Salad
A great combination of chicken mixed with fruits and vegetables makes this salad a unique and tasty treat. Unlike most chicken salads, the grouping of avocado and mayonnaise adds a flavorful side while the apples, grapes, and cranberries add a distinctly sweet side. Top with walnuts and celery to add an extra-crunchy texture.
| • 4 boneless, skinless chicken breasts, cooked and shredded• ½ cup dried cranberries• 1 cup celery, chopped• ¾ cup green grapes, halved• ½ cup walnuts, chopped | • 1 avocado, peeled, pitted and diced• 1 apple, peeled, cored and chopped• 1 cup olive-oil mayonnaise• Juice of 1 lemon• Freshly ground black pepper, to taste |
Combine the chicken, cranberries, celery, grapes, walnuts, avocado, and apple in a large bowl and mix well.
In a separate bowl, combine the mayonnaise with the lemon juice and whisk.
Add the dressing into the large bowl with the chicken mixture and toss until all are coated well in the dressing. Season with freshly ground black pepper. Serve chilled.
Serves 4
Conch Salad
Conch has a sweet, smoky flavor similar to clams. The conch is “cooked” seviche style in this dish by the acidity of the citrus. If you can’t find conch at the market, scallops make a respectable stand-in. This is a great light lunch or dinner when you don’t really feel like cooking a hot meal.
| • 4 conch, cleaned with skin removed• 1 small onion, chopped• 1 stalk celery, chopped• ½ small sweet pepper, diced | • 1 large tomato, sliced• Juice of 2 limes• Juice of 1 orange• Freshly ground black pepper, to taste |
Cut the conch into ¼-inch strips.
In a small bowl, toss the conch with all of the ingredients. Season with freshly ground black pepper.
Chill for 30 minutes before serving.
Serves 2
Tuna Salad with a Twist
Tuna is the perfect high-protein food for those following the Paleo diet. Green onions, jalapeños, ginger, and red chili flakes definitely give this salad a zesty bite. Served on a bed of lettuce, this dish makes for a satisfying meal.
| • 2 cans white albacore tuna• 1 cup green olives, chopped• 2 green onions, chopped• 1 jalapeño pepper, finely chopped• 3 tablespoons capers, rinsed• 1 tablespoon pickled ginger, chopped• ½ teaspoon red chili flakes | • Juice of 1 lemon• Juice of 1 lime• 1 tablespoon olive oil• 1 head butter lettuce or mixed greens• 1 avocado, pitted and sliced• Freshly ground black pepper, to taste |
In a mixing bowl, combine all of the ingredients except the lettuce and avocado. Season with freshly ground black pepper.
Divide the lettuce between two chilled plates and place half the tuna mixture onto each. Arrange half of the avocado onto each salad and serve immediately.
Serves 2
Bacon and Spinach Salad
Bacon and Spinach Salad
Bacon goes with everything but is especially nice with spinach. The walnuts and hard-boiled eggs add a nice variety of flavors and textures to this dish, making this a great salad for a full meal. You can also add a protein such as grilled chicken breast or a piece of broiled fish for a nice flavor profile.
| • 1 pound fresh spinach, washed, drained, and torn into bite-sized pieces• 1 can sliced water chestnuts, drained• 1 pound fresh mushrooms, thinly sliced• Freshly ground black pepper, to taste | • 6 slices uncured, nitrate-free bacon, cooked and crumbled• ½ cup walnuts, chopped and toasted• 4 large eggs, hard-boiled and sliced |
Combine the spinach with the water chestnuts and mushrooms. Season with freshly ground black pepper. Divide between two plates.
Top with crumbled bacon, walnuts, and sliced eggs. Serve immediately.
Serves 2
Yam and Kale Salad
Yam and kale are both power foods loaded with essential vitamins and other good stuff that you need. The flavors of this dish are deep and satisfying, and this recipe can be a meal in and of itself. If you’re looking for a little more, you can always pair this salad with roasted pork or even a tenderloin steak.
| • 2 large yams, peeled and cut into 1-inch cubes• 3 tablespoons olive oil, divided• Freshly ground black pepper, to taste• 1 medium onion, cut in half and sliced | • 3 cloves garlic, minced• 1 pound kale, torn into pieces• 2 tablespoons apple cider vinegar• 1 teaspoon of thyme |
Preheat oven to 400 degrees F.
Toss yams with 2 tablespoons of olive oil and season with pepper. Bake yams for 25 to 30 minutes or until tender. Allow to cool.
In a medium sauté pan, add the remaining tablespoon of olive oil. Add the onion and garlic and cook to a golden brown, about 3 minutes. Add the kale and cook for a few minutes until it wilts.
Combine the yams, kale, vinegar, and thyme together in a bowl. Season with freshly ground black pepper. Serve immediately.
Serves 2
Zucchini and Basil Salad
The flavors of this dish are very vibrant, like eating out of your garden. The hard-boiled eggs add a nice shot of protein for your diet, making this a great Paleo salad. It’s filling, refreshing, and an excellent summer meal when you have way too many vegetables that you can’t seem to put to use otherwise.
| • 1 pound zucchini, shredded with skin on• ½ cup fresh basil, chopped• ¾ cup cherry tomatoes, halved• 2 hard-boiled eggs, chopped | • 1 tablespoon olive oil• 1 teaspoon thyme• 1 teaspoon apple cider vinegar• Freshly ground black pepper, to taste |
Combine all ingredients