The Paleo Cookbook. Rockridge Press
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Serves 4
Brussels Sprouts and Beet Salad
Roasting the Brussels sprouts and beets really brings out the flavors of these satisfying vegetables. A touch of sweetness creates the perfect balance for the senses. If you are someone who thinks they don’t like either of these somewhat controversial veggies, then you should try this salad. It just may change your mind!
| • ½ pound Brussels sprouts, ends trimmed, outer leaves removed, cut in half lengthwise• 4 tablespoons plus 1/3 cup olive oil, divided• Freshly ground black pepper, to taste• 4 small red beets, tops trimmed to ½-inch, washed, and cut in half lengthwise | • 1 tablespoon Dijon mustard• 1 tablespoon honey• Squeeze of lemon juice• 1 small red onion, thinly sliced into rings |
Preheat oven to 350 degrees F.
Toss the Brussels sprouts in two tablespoons of olive oil and place in a baking dish. Add pepper if desired, then roast until tender, about 20 minutes.
Toss the beets in two tablespoons of olive oil. Place beets onto a foil-covered cookie sheet. Roast in oven until tender.
Peel beets with a knife and cut into ¼-inch slices.
Make the dressing by whisking together 1/3 cup olive oil with mustard, honey, and lemon juice. Toss the Brussels sprouts and beets with the dressing. Arrange the Brussels sprouts, beets, and sliced onion onto salad plates and serve warm.
Serves 4
Easy Greek Salad
Avocado, sun-dried tomatoes, and artichoke, along with crunchy onion and bell peppers, create a satisfying salad loaded with flavor—a nice variation on a classic Greek salad. For best results, use the freshest vegetables you can get your hands on.
| • 2 tablespoons balsamic vinegar• 3 tablespoons olive oil• 1 teaspoon Greek seasoning• 1 ripe avocado• 1 green bell pepper, sliced• ¼ medium red onion, sliced• 1 cup black olives, pitted and cut in half | • 2 tomatoes, cut into bite-sized pieces• ½ cucumber, halved and sliced• 1/8 cup sun-dried tomatoes packed in olive oil• 1/8 cup artichoke hearts• Freshly ground black pepper, to taste |
Whisk together the balsamic vinegar, olive oil, and Greek seasoning.
Combine the rest of the ingredients with the dressing. Season with freshly ground black pepper. Let chill covered in the refrigerator for 30 minutes before serving.
Serves 2
Arugula, Prosciutto, and Cantaloupe Salad
Prosciutto is the perfect match to melon, bringing out the salty, savory flavor of the ham and the sweetness of the cantaloupe. The arugula adds a nice spicy contrast and the walnuts add a bit of crunch. This salad is best in the summer when you can get a fresh melon that is picked at the perfect time.
| • 4 cups arugula, loosely packed• 6 slices good quality prosciutto, cut into ½-inch strips• ½ cantaloupe, seeds and rind removed, cut into ½-inch cubes | • 1 cup walnuts, roughly chopped• Freshly ground black pepper, to taste• Olive oil, to taste |
Divide the arugula among four plates.
Top the arugula with prosciutto, cantaloupe, and walnuts. Season with freshly ground black pepper.
Drizzle a little olive oil over each salad.
Serves 4
Crab and Mango Salad
Crab is a good source of protein and omega-3 fatty acids. The mango adds a nice sweet-and-sour component to the salad. One bite of this salad and you’ll think you’re on an island in the Caribbean—especially if you can eat it outside on a nice sunny day.
| • 4 cups mixed baby greens• ¼ cup fresh cooked crabmeat, picked over for shells• 1 mangos, peeled and diced• ½ cucumber, peeled and sliced thin | • Juice from 2 limes• 1 tablespoon fresh mint, roughly chopped• 2 teaspoons olive oil• Freshly ground black pepper, to taste |
Divide the mixed lettuce between two plates.
Toss the remaining ingredients together in a bowl. Season with freshly ground black pepper. Divide the crab salad between the two plates, heaping it in the center of the lettuce.
Serves 2
Shrimp with Mango Salad
Seafood is an essential ingredient in most any diet because it’s so nutrient dense. This salad is a great introduction to seafood for those who have steered away from it in the past. The different flavors used in combination with the shrimp provide a very mild taste compared to other seafood dishes, such as mussels or oysters.
| • 3 tablespoons fresh lime juice• 2 tablespoons olive oil• Freshly ground black pepper, to taste• 2 large mangos, peeled, pitted, and diced | • 2 avocados, peeled, pitted, and diced• 2/3 cup green onion, finely chopped• 2/3 cup cilantro, finely chopped• 1 pound shrimp, peeled and cooked |
Prepare the vinaigrette by combining the lime juice with the olive oil in a small bowl. Season with freshly ground black pepper and set aside.
Mix the mangoes, avocado, green onion, cilantro, and shrimp in a large bowl. Pour in the vinaigrette and mix well.
This salad is best served cold, so it is recommended that you keep it chilled if you are not serving it right away.
Serves 4
Mushroom Salad
This salad can be prepared with any type of mushroom. Portobello mushrooms will add a good meaty side to the taste, and they will also absorb the marinade, making them extremely flavorful. Wild mushrooms are another variety that will add a pleasant, yet distinct taste to your salad. Any fresh green may be used—arugula and baby spinach are two wonderful options.
| • 2 tablespoons plus ¼ cup shallots, finely chopped, divided• 3 tablespoons rice vinegar• 11 tablespoons olive oil, divided | • 2 pounds mushrooms• 1 teaspoon fresh thyme• Freshly ground black pepper, to taste• 6 ounces fresh greens |
In a small bowl, combine the 2 tablespoons shallots and vinegar. Beat the mixture together and set aside for 5 minutes to permit the shallots to absorb the vinegar. Once they have absorbed the vinegar, mix in 7 tablespoons of olive oil and set aside.
In a large skillet over a medium-high heat, add the remaining oil. Add in the mushrooms and sprinkle with the thyme and some pepper. Depending on what type of mushrooms you use, the cooking time will vary. Add the ¼ cup shallots in with the mushrooms and continue cooking until the shallots are soft. Season with freshly ground black pepper.
Fill a large plate or bowl with the fresh greens. Place the mushrooms from the skillet on top of the greens and top with the vinaigrette.
Serves 4
Walnut and Beet Salad
Beets are a valuable root vegetable, low in saturated fat and cholesterol and a good source of dietary fiber and vitamin C. However, most people are not familiar enough with beets to use them regularly. This salad offers a quick and tasty way to incorporate beets into your diet.
| • 4 medium-sized red beets, stems and ends removed• 1/3 cup walnuts, chopped | • 2 tablespoons balsamic vinegar• 2 tablespoons olive oil• Freshly ground black pepper, to taste |
Preheat oven to 400 degrees F. Wrap each beet in foil and place on a baking sheet. Roast in the oven for just about an hour.
Remove beets from the oven and allow to cool. Once cool enough to handle, remove them from