I saw a similar broccoli bacon salad in the pre-made food section of my local Whole Foods last week, but the problem I have with buying pre-made food in Whole Foods is they typically cook everything with canola oil!
So, I created a similar salad with broccoli, bacon, red onions, and coconut cream. If you prefer more crunch, you can use raw broccoli instead (I blanched the broccoli first).
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I’m here in the beautiful city of Edinburgh, and salmon is one of the popular local foods here. While I struggled to find smoked salmon in the US, it’s really easy to get it in the throughout UK, and it’s delicious.
If you haven’t ever had smoked salmon before, it’s basically something you eat straight out of the packaging (no need to cook). It tastes like salmon but with a salty, smoky flavor, and its texture is that of raw fish (a bit drier than sashimi-grade). When you buy it, it’s often already sliced into thin slices (thinner than sashimi salmon).
As a child, I was initially terrified of eating smoked salmon (I was terrified of eating anything “raw”), and it took my quite a while before I started to enjoy smoked salmon. Now, I love it!
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This is a great quick summer recipe!
I love visiting Asian supermarkets, because you get to see so many great fruits, vegetables, meats, and seafoods!
In Vancouver, there’s a ton of Asian supermarkets and a ton of seafood, so sashimi seemed like a great option to pick up at my local H-Mart. Since you don’t have to cook anything, this paleo sashimi salad with kale and mangos is super fast to make. It’s fantastic as an appetizer or a quick lunch.
This is a great tuna salad for when you don’t have any Paleo mayo handy! This Paleo Italian tuna salad recipe uses olive oil instead of mayo to make the tuna moist and tasty.
If you prefer a tuna salad recipe with mayo, then try this Apple Curry Tuna Salad recipe. And this is my favorite Paleo mayo recipe currently.
This is a really simple egg salad you can make for a quick snack. I really enjoyed it as the filling for these bacon cups (recipe here)!
I’ve been enjoying this delicious salad for months now! I kept wanting to share this recipe with you, but every time I start writing it, it just seems so silly – it’s so simple it barely deserves to be written down!
Do you end up eating the same foods over and over because you’re too scared to cook new foods?
I was just like that before. I would look at something odd in the supermarket, say “I’ve never seen this before,” and then move on.
Unfortunately, that leads to a rather boring diet.
I got over this (for the most part) by just being brave, taking the plunge, and forcing myself to buy the weird looking vegetable/fruit/meat, and then googling how to cook it when I got home.
So, today, I want to introduce you to this simple seaweed recipe so that if you ever see seaweed sold (usually in Asian supermarkets), you’ll push past your fear and try it!
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It’s easy to forget just how easy salads are! Throw everything into a bowl, add olive oil and vinegar (balsamic, apple cider, lemon juice, lime juice), and toss.
It’s summer and there are a lot of fruits in season, and I wanted to make the most of it before winter rolls around again!
I really wasn’t sure what to call this dish – it’s kind of a salad, but I like it served warm.
And if you’re wondering what potatoes are doing on a Paleo blog, then read this: Why Aren’t Potatoes Paleo?
I decided to make a simple quail egg salad with soft boiled quail eggs, butter lettuce, grape tomato (because they’re the same size and shape as quail eggs), grated carrots, and bacon bits. You can essentially add quail eggs to any salad you want.
If you’re wondering what quail eggs are and why you should (or not) eat them, check out these 3 Little Known Facts About the Health and Taste of Quail Eggs.
This dressing tastes perfect with some chicory salad. It’s light and fruity and won’t drown out of your leafy greens! See this post for how I used it.
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Here comes another simple recipe that requires Zero Cooking. It’s become a welcome habit when you have little time in the evenings. What I love about this recipe is the great mix of flavors (apples, curry, parsley, and a tiny hint of lime) and the fact you can make a bunch of it all in one go. In fact, I took some for lunch today.
I first discovered the joys of adding curry powder to tuna fish when I made this allrecipes.com recipe many years ago. Since then, I’ve simplified and improved the recipe (I hope) with fresh curly parsley and apples!
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This is a variation on the simple tomato basil salad I made a few days ago. I was inspired by Hey, That Taste’s Good’s roasted tomatoes recipe (here) and decided to roast my cherry tomatoes too! Since I still had so much fresh basil, I went with just basil instead of adding a variety of herbs. The roasting process caramelizes the tomatoes so they’re sweeter – in fact, it almost tastes like I’m eating sundried tomatoes. They were so delicious, I polished them off before the rest of my food was ready!
First thing I did was preheat my oven to 350F (175C). Then, I cut my cherry tomatoes into halves (grape tomatoes would work well too).
Then I added some minced garlic.
I love fresh basil, so those of course went in.
Lastly, I added some olive oil and salt.
After I mixed everything together well, I spread it on a baking tray making sure all the tomato halves faced up. I also tried to keep all the minced garlic and basil on top of the tomatoes rather than just on the baking tray.
Done after 40 minutes.
Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes
Category: Side Dish
Cuisine: American
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