The Paleo Cookbook. Rockridge Press
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Serves 4
Sweet-and-Sour Sweet Potato Salad
Combining a unique combination of flavors—from the sweetness of the apples and sourness of the lemon juice to the saltiness of bacon—this salad is a great complement to any barbeque and will be the talk of the town at your next potluck dinner. The potatoes and eggs offer a soft consistency, while the apples add a nice crunchy surprise to create a great balance of texture.
| • 3 medium sweet potatoes, peeled and cubed• Water, to cover potatoes• 5 strips of uncured, nitrate-free bacon, roughly chopped• 4 tablespoons olive oil• 4 tablespoons olive-oil mayonnaise | • 2 tablespoons fresh lemon juice• 1 tablespoon chopped chives• 1 tablespoon Dijon mustard• Freshly ground black pepper, to taste• 3 hard-boiled eggs, chopped• 1 green apple, chopped with skin still on |
Combine the sweet potato cubes with water in a large saucepan over medium heat and bring to a boil. Cook until tender.
In a small skillet, fry bacon until crispy. Set aside.
In a small bowl, combine the olive oil, mayonnaise, lemon juice, chives, and mustard to create the dressing. Add fresh pepper as desired.
In a large bowl, combine the potatoes, eggs, bacon, and apples, then top with the dressing.
Serves 4 to 6
Spicy Scallop Salad
Scallops can be a terrific option, and they are quick and easy to make. They are an excellent source of vitamin B12, zinc, magnesium, selenium, and phosphorus, which many people lack in their diet. The cayenne pepper adds a little zing, and the scallops blend very well with it.
| • 2 big handfuls of mixed greens• 1 red bell pepper, seeded and cut into strips• 1 avocado, cubed• Juice of 1 lemon• 1 teaspoon Dijon mustard | • 1 clove garlic, minced• 2 teaspoons cayenne pepper• Freshly ground black pepper, to taste• ½ cup plus 3 tablespoons olive oil, divided• 1 pound small sea or bay scallops |
Combine the mixed greens, peppers, and avocado into a large bowl. Set aside.
Prepare the vinaigrette by stirring together the lemon juice, mustard, garlic, cayenne, and black pepper. Once combined, gradually mix in the ½ cup olive oil.
Rinse the scallops and delicately pat dry.
Heat a skillet over medium heat and add the 3 tablespoons oil and the scallops. Cook for approximately 2 minutes on each side until they are an opaque white color and just cooked through.
Combine the scallops with the bowl of mixed greens and veggies, and top with dressing. This is best served when the scallops are still warm.
Serves 4
Hot Chicken and Zucchini Salad
This is a hot salad featuring the unique combination of chicken and zucchini that is simple to prepare. Top with fresh almonds to complement the lemon and garlic mayonnaise.
| • 2 pounds chicken breasts, cut into cubes• 3 tablespoons coconut oil• 1 large onion, chopped• 5 zucchinis, cut into cubes• 1 tablespoon dried oregano• Freshly ground black pepper, to taste | • 7 tablespoons olive-oil mayonnaise• Juice of 2 lemons• 2 cloves garlic, minced very finely• 1 head romaine lettuce, washed and shredded• Sliced almonds, optional |
Add the chicken cubes and coconut oil in a large pan over a medium-high heat until thoroughly cooked. Set aside.
Add the onion in the same pan and cook until soft, approximately 5 minutes.
Put in the zucchini cubes and oregano, and season with pepper. Cook until the zucchini cubes are soft.
Mix the mayonnaise, lemon juice, and garlic into a small bowl.
Add the cooked chicken, onion, and zucchini to the mayonnaise and stir well.
Add romaine lettuce, mix well, and serve in bowls. This hot salad is delicious topped with some almonds.
Serves 4
Canned Salmon Salad
Just because something comes from a can doesn’t mean it can’t be delicious. Salmon can be hard to come across, and even harder to keep fresh. Wild canned salmon can be a great addition to salad and is readily available as a cheap source year round. This recipe offers a complete meal with a distinctive taste and is very simple to prepare.
| • 2 cans wild salmon• Juice of 2 lemons• 5 to 6 tablespoons olive oil• 2 diced cucumbers, peeled or not• 1 onion, chopped• 1 large tomato, diced | • 1 avocado, pitted and diced• 2 tablespoon fresh dill, chopped, optional• Lettuce leaves for serving• Freshly ground black pepper, to taste |
Drain the liquid from the canned salmon, place in a bowl, and squash well with a fork.
Mix the lemon juice and olive oil into the salmon. Next, add the cucumbers, onions, tomato, and avocado and mix again. Add dill if desired. Season with freshly ground black pepper. Serve over cold lettuce leaves.
Serves 2
Pumpkin Salad
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