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 and toss well. Season with freshly ground black pepper.

Serve immediately.

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 the foil. While still warm, remove the skin of the beets. Plastic gloves are suggested so you do not stain your hands.

Slice beets into large chunks. Place in a medium bowl and mix in the remaining ingredients. Season with freshly ground black pepper. Allow beets to saturate in the dressing prior to serving.

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

When you are looking for a simple and light salad for autumn, this is a great choice. If you are not a big fan of pumpkin, you can also substitute butternut squash instead. Roasting the pumpkin prior to making this salad will add a sweet flavor that is a great contrast to the arugula.

• 2 tablespoons olive or coconut oil • 5 cups of pumpkin flesh or butternut squash, cut into ½-inch cubes • Freshly ground black pepper, to taste • 2 tablespoons orange juice

• 1½ tablespoons walnut oil • Juice of 1 lemon • ½ cup toasted walnuts • 1 pound fresh baby arugula • ½ cup fresh berries

Preheat oven to 450 degrees F.

Add the oil to a large bowl and mix with the pumpkin or butternut squash cubes. Add pepper. Spread cubes on a baking sheet and roast for approximately 15 minutes. Turn the cubes over and roast for another 15 minutes until they are soft. Allow to cool at room temperature.

Mix the orange juice, walnut oil, and lemon juice in a bowl. Add the walnuts and arugula and stir to coat with the vinaigrette. Add pepper.

Add the roasted pumpkin or squash with berries and toss lightly.

Serves 6

Chicken Salad with Grapes

Shredded chicken is a staple of the Paleo diet. Full of protein, flavorful, and easy to prepare, keep some on hand at all times. One easy way to cook chicken in quantity is to cook 4 to 5 boneless, skinless chicken breasts in a slow cooker with a small amount of liquid. Shred the chicken and refrigerate it for quick Paleo meals. This chicken salad is just one of the many uses for shredded chicken.

• 2 cups cooked chicken, shredded • ½ cup green onions, chopped • ½ cup seedless grapes, halved • ½ cup celery, chopped • ½ cup almonds, slivered • 2 large eggs

• 2 tablespoons lemon juice • 2 teaspoons dry mustard • ½ teaspoon cardamom • 1½ cups grapeseed oil • Freshly ground black pepper, to taste • 4 cups mixed greens

Combine the shredded chicken, green onions, grapes, celery, and almonds in a large mixing bowl.

In a blender, mix the eggs, lemon juice, and seasonings. Slowly add the oil in a steady stream, blending until the mixture thickens and emulsifies.

Fold the homemade mayonnaise into the shredded chicken mixture. Season with freshly ground black pepper.

Serve on a bed of greens.

Serves 4

Southwestern Shredded Chicken Salad

You might find a lot of salads when searching out Paleo diet recipes, especially if you’re looking for lunchtime meals. You’ll notice that these are loaded with protein and veggies instead of the usual croutons and cheese, resulting in a satisfying take on what some might consider rabbit food. You’ll also see that, instead of a creamy dressing, this salad is just topped with salsa—but don’t worry, it’s still delicious.

• 2 cooked chicken breasts, shredded • 1 cup salsa, divided • ¼ cup olive-oil mayonnaise • 6 cups chopped iceberg and romaine lettuce

• ¼ cup black olives, sliced • 1 small red onion, thinly sliced • 1 avocado, pitted and sliced • Freshly ground black pepper, to taste

In a medium bowl, mix the shredded chicken with ½ cup salsa and the mayo until thoroughly combined.

Divide the lettuce between two plates or bowls. Top each with half the chicken mixture, half the olives, onion, and avocado. Season with freshly ground black pepper.

Top each with half the remaining salsa and serve immediately.

Serves 2

Crunchy High-Protein Spinach Salad

Easy to put together, this salad travels well. Simply drizzle lemon juice over your apples to keep them from browning, and hold off on dressing the salad until right before serving. If this doesn’t prove that Paleo diet recipes can be easy and quick, nothing will. Use any variety of apples you have, or even use two different ones for a flavorful twist.

• 6 cups tightly packed baby spinach • 2 apples of your choice, cored and chopped, skin left on • ½ cup chopped walnuts, toasted

• Freshly ground black pepper, to taste • Olive oil and red wine vinegar, for drizzling

Divide the spinach between two plates or bowls.

Top with the chopped apples and walnuts. Season with freshly ground black pepper. Drizzle with oil and vinegar and serve immediately.

Serves 2

Chicken Fajita Salad

Who doesn’t love fajitas? Unfortunately, they don’t quite fit in with the Paleo diet as the basic components include flour tortillas and lots of sour cream and cheese. That doesn’t mean you can’t satisfy your cravings for fajitas though—it just means you need to be a bit creative.

• 2 boneless, skinless, chicken breasts • Freshly ground black pepper, to taste • 1 tablespoon olive oil • 1 onion, sliced • 1 red bell pepper, sliced • 1 green bell pepper, sliced • 1 yellow bell pepper, sliced

• 1 teaspoon chili powder • 2 tablespoons lime juice • 1 tomato, seeded and quartered • ½ head each iceberg and romaine lettuce • 1 avocado, pitted and sliced • 1 cup prepared salsa

Heat a grill on high heat. Season with pepper and grill the chicken breasts until thoroughly cooked on the inside and nicely charred on the outside. Place on a cutting board and let cool.

In a large, heavy skillet, heat the oil on medium-high heat. Add the onions and peppers and cook until softened. Add chili powder and lime juice and let simmer until the liquid has evaporated. Add the tomato.

When chicken is cooled, slice.

To assemble the salad, divide the lettuce onto two plates, add half the pepper mixture and half the chicken. Season with freshly ground black pepper. Top with avocado slices and salsa and serve at desired temperature.

Serves 2

Everything Chicken Salad

This salad is a great Paleo recipe that contains a variety of ingredients for a flavorful meal. Think high protein and lots of veggies, and you’re good to go.

• 2 boneless, skinless chicken breasts, cooked and cubed • 3 large hard-boiled eggs, peeled and diced • ½ head each iceberg and romaine lettuce, chopped • ½ cup black olives

• ¼ cup olive-oil mayonnaise • ½ cucumber, diced • 1 tomato, seeded and chopped • ½ cup sunflower seeds • Freshly ground black pepper, to taste

In a large bowl, combine all of the ingredients.

Put in the fridge and chill for 30 minutes. Serve with a small fruit salad for a complete meal.

Serves 2

Bright and Sunny Chicken Salad

Tired of plain old chicken salad? This version really ups the volume with a curry mayonnaise and tropical fruit. Commercial mayonnaise is full of sodium and preservatives, but on the Paleo diet, you’ll learn to whip up homemade mayonnaise in less than 2 minutes for a healthy and flavorful alternative.

• 2 cups cooked chicken, shredded • ½ cup green onion, chopped • ½ cup celery, chopped • ½ cup grapes, sliced • ½ cup mango, cubed • ½ cup fresh pineapple, cubed • 2 large eggs

• 2 teaspoons dry mustard • 1 teaspoon curry powder • 2 tablespoons lemon juice • 1½ cups grapeseed oil • Freshly ground black pepper, to taste • 4 cups lettuce

Combine the shredded chicken, vegetables, and fruit in a large mixing bowl.

In a blender, mix the eggs, dry mustard, curry powder, and lemon juice. Slowly add the oil in a steady stream, blending until it emulsifies and forms a thick mayonnaise. Season with freshly ground black pepper.

Fold the curry mayonnaise into the chicken salad and serve on a bed of lettuce.

Serves 4

Salmon Salad

Heart-healthy salmon provides a hefty helping of omega-3 fatty acids for good brain and eye health. Use leftover grilled salmon in this tasty lunch salad.

• 1 cup cooked, flaked salmon • ½ cup green onions, chopped • ½ cup macadamia nuts, chopped • ½ cup dried cranberries • 4 cups mixed baby greens • Freshly ground black pepper, to taste

• 2 tablespoons tahini paste • 2 tablespoons sesame oil • 2 tablespoons olive oil • 1 teaspoon garlic, minced • ½ teaspoon thyme

Combine the salmon, onions, nuts, cranberries, and baby greens in a large salad bowl. Season with freshly ground black pepper.

In a smaller bowl, whisk the remaining ingredients together to make an Asian-inspired dressing. Toss the dressing with the salad and serve immediately.

Serves 4

Tomato-Basil Salad

Visit a farmer’s market and you’ll find hundreds of varieties of tomatoes in a rainbow of hues. Most of these tomatoes are heirloom varieties and are far more flavorful than grocery store varieties, which are bred for long storage. Use a combination of tomatoes in this salad.

• 4 large tomatoes, cut in wedges • ½ cup red onion, cut in rings • ¼ cup packed basil leaves • ¼ cup red wine vinegar

• 1 teaspoon garlic, minced • ½ teaspoon thyme • Freshly ground black pepper, to taste • ½ cup olive oil

Toss the tomatoes, onions, and basil leaves together in a salad bowl.

In a small bowl, mix the red wine vinegar, garlic, thyme, and black pepper. Slowly whisk in the olive oil, until it is thick and emulsified.

Toss the dressing with the salad to serve. Season with freshly ground black pepper.

Serves 4

Robust Steak Salad

Robust Steak Salad

If you’ve limited your consumption of red meat in the past, rejoice! Red meat is allowed, and even encouraged on the Paleo diet. Seek out grass-fed beef from a reputable butcher. Grass-fed beef is higher in protein and lower in saturated fats than conventionally grown beef.

• 1 cup grass-fed steak, grilled and cut in thin slices • ½ cup red onion, sliced in rings • ½ cup cherry or grape tomatoes • 4 cups baby greens • Freshly ground black pepper, to taste

• ¼ cup red wine vinegar • ½ teaspoon thyme • 1 teaspoon dry mustard • 1 teaspoon garlic, minced • ½ cup olive oil

Combine the steak and vegetables in a salad bowl. Season with freshly ground black pepper.

Whisk the vinegar, spices, and garlic together in a smaller bowl. Add the olive oil in a slow drizzle, whisking until it becomes thick. Toss the dressing with the salad and serve immediately.

Serves 4

Savory Shrimp Salad

Savory Shrimp Salad

Shrimp, with its gently curving shape and delicate pink color, looks beautiful in salads and main dishes. It also pairs beautifully with bacon and avocado. Shrimp comes frozen in large bags labeled by the number of shrimp in each bag. The lower the number, the larger the shrimp. For this recipe, look for shrimp that has already been deveined and shelled.

• 1 cup shrimp, grilled or steamed • 1 cup avocado, cubed • ½ cup red onion, diced • 2 strips of uncured, nitrate-free bacon, cooked and crumbled • 4 cups baby greens

• ¼ cup fresh orange juice • 1 teaspoon honey • 1 teaspoon garlic, minced • 1 teaspoon ginger powder • Freshly ground black pepper, to taste • ½ cup grapeseed oil

Combine the shrimp, avocado, red onions, bacon, and baby greens in a salad bowl.

In a smaller bowl, whisk the orange juice, honey, garlic, ginger powder, and black pepper. Slowly add the oil, whisking vigorously until it emulsifies.

Toss the dressing with the salad and serve immediately.

Serves 4

Sweet Broccoli Salad

Broccoli belongs to the cruciferous vegetable family and is related to cauliflower and Brussels sprouts. It has a mild, fresh flavor that pairs well with bacon in this salad to make a hearty lunchtime meal. Choose broccoli with closed buds, which are actually the flowers of the plant. Once the buds begin to open, the broccoli turns bitter.

• 2 cups broccoli florets • 2 slices uncured, nitrate-free bacon, cooked and crumbled • ½ cup red onion, chopped • ½ cup grapes, halved • ½ cup raisins • ½ cup pecans, chopped

• Freshly ground black pepper, to taste • 2 large eggs • 2 tablespoons red wine vinegar • 2 tablespoons dry mustard • 2 tablespoons honey • 1¼ cups grapeseed oil

Combine the broccoli, bacon, onions, grapes, raisins, and pecans in a mixing bowl. Season with freshly ground black pepper.

Blend the eggs, vinegar, mustard, honey, and black pepper in a blender. Slowly add the oil and blend until it emulsifies and becomes thick. Pour it over the salad and stir to mix. Refrigerate for at least 2 hours before serving for best flavor.

Serves 4

Spicy Tuna Salad

Think tuna salad is only for kids? Think again. This grown-up version combines chilies, peppers, and a chipotle mayonnaise for some kick. Natural tuna, canned in water, is high in protein and omega-3 fatty acids, making it a great value for the Paleo dieter.

• 2 cans water-packed tuna • ¼ cup onion, finely minced • ¼ cup red bell pepper, finely chopped • 1/8 cup jalapeño pepper, finely minced • 2 large eggs • 2 tablespoons lemon juice

• 2 tablespoons dry mustard powder • 1 teaspoon garlic, minced • Freshly ground black pepper, to taste • 2 tablespoons canned chipotle peppers • 1½ cups grapeseed oil • 4 cups lettuce

Combine tuna, onions, and peppers in a mixing bowl.

Blend the eggs, lemon juice, mustard, garlic, black pepper, and chipotle peppers together in another bowl. Slowly add the grapeseed oil, a few drops at a time, blending until thick and emulsified. Season with freshly ground black pepper.

Fold the mayonnaise into the tuna and serve on a bed of lettuce.

Serves 4

Tart Apple Coleslaw

This is a great side dish to bring to cookouts and is refreshingly sweet and tart from the addition of apples. Granny Smiths are the best choice for flavor and texture, but any apple will do in a pinch. If you use a sweet apple, you can omit the honey.

• ½ head green or purple cabbage, or a combination, grated • 1 Granny Smith apple, grated • 1 stalk celery, chopped • 1 medium green pepper, diced

• ¼ cup olive oil • Juice of 1 lemon • 2 tablespoons honey • 1 teaspoon celery seed • Freshly ground black pepper, to taste

Combine all the ingredients in a bowl and toss well to mix. Chill for an hour or more before serving.

Serves 4

Classic Vinaigrette

This vinaigrette is a great basic dressing for almost any salad. The easiest way to prepare it is to put all ingredients in a jar and shake. Store in the jar and then you can shake again when you’re ready to use more.

• ½ cup olive oil • 3 tablespoons red wine vinegar • 1 teaspoon Dijon mustard

• 1 garlic clove, minced • 1 teaspoon honey • Freshly ground black pepper, to taste

Put all ingredients in a jar, close the lid and shake until emulsified. Alternately, you can put everything in a blender and blend. Use to dress any salad right before serving and store the remaining dressing in the refrigerator for up to 3 days.

Makes ½ cup

Honey-Lime Vinaigrette

This is a great dressing for any southwestern-style salad. It pairs beautifully with tomatoes and avocado, and is even delicious on melon or peaches. Store extra in the refrigerator.

• ½ cup olive oil • Juice of 1 lime • 1 teaspoon honey

• ¼ teaspoon ground cumin • Pinch chili powder • Freshly ground black pepper, to taste

Put all ingredients in a jar or container with a lid and shake until combined. Use to dress salad right before serving.

Makes ½ cup

Orange Balsamic Vinaigrette

This sweet and tangy dressing gets its citrusy flavor from the addition of freshly squeezed orange juice and zest. The addition of mustard adds a little zip but also helps keep it from separating. This vinaigrette pairs beautifully over a spinach salad with fresh berries and red onions.

• ½ cup olive oil • 2 tablespoons balsamic vinaigrette • Juice and zest of one large orange

• 1 clove garlic, minced • 1 teaspoon Dijon mustard • Freshly ground black pepper, to taste

Put all ingredients in a jar or closed container and shake vigorously until emulsified. Use to dress salad right before serving and store any remaining dressing in the refrigerator for up to 3 days.

Makes ½ cup

Lemon Vinaigrette

This light and lemony dressing makes an excellent choice for a simple green salad without too many flavors and textures. It works beautifully on salads that have a grilled protein such as chicken or salmon as well, and you can easily customize it by adding herbs of your choice.

• ½ cup olive oil • Juice of 1 lemon • 1 teaspoon Dijon mustard

• 1 small clove garlic, minced • Freshly ground black pepper, to taste

Put all ingredients in a jar or other container with a lid and shake until emulsified. Use to dress salad immediately before serving and refrigerate any remaining dressing for up to 3 days.

Makes ½ cup

Tomato Vinaigrette

This is a quick and easy take on a classic French dressing. While this version is not nearly as sweet as the bottled kind, it has a fresh tomato flavor that shines when tossed with baby greens.

• ½ cup olive oil • Juice of 1 lemon • 2 tablespoons Worcestershire sauce • 10 cherry tomatoes

• 1 clove garlic, minced • 1 teaspoon honey • Freshly ground black pepper, to taste

Put all ingredients in a blender or food processer and puree until smooth and creamy. Add a little water a few drops at a time to thin out, if necessary.

Makes 1 cup

Caesar Dressing

While you can’t have croutons with a Paleo Caesar salad, if the dressing is flavorful enough, you don’t really need them. This version fits the bill, and it’s much healthier than most bottled dressings. This is delicious over a seared or grilled salmon fillet and some fresh and crisp romaine lettuce.

• ½ cup olive oil • 2 tablespoons olive-oil mayonnaise • 4 garlic cloves, minced • Juice of 1 lemon

• 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • 3 to 4 anchovy fillets if desired, minced • Freshly ground black pepper, to taste

Combine all ingredients in a blender or food processor and blend until smooth and creamy. Toss romaine lettuce with the dressing, top with desired protein or vegetables, and serve.

Makes ½ cup

Classic Pumpkin Soup