Paleo Diet Challenge: Lose Weight Now With This Easy To Follow Plan And Recipes For Fat Loss (2016)

Chapter 4. Superior Salads

Salads are a great meal for people on the Paleo diet since they are so customizable. They will never get boring because of the wide variety and they are so easy to make. These are some great recipes.

Honey Mustard Cobb Salad

Ingredients

2 hardboiled eggs, cut into quarters

2 cups of chopped lettuce leaves, mixed

1 cup cooked and diced chicken breast

1/2 cup crispy crumbled bacon bits

1/2 cup crumbled blue cheese

1 tomato, diced

1/2 onion. diced

1/2 cucumber, diced

For the dressing:

2 tsp Dijon mustard

2 tsp honey

1 garlic clove, minced

Salt and pepper

1 Tbsp finely chopped parsley

Instructions:

In a large, shallow bowl, first lay down the mixed lettuce leaves to make a base. Then, layer the other salad ingredients in stripes on top of the lettuce. To finish, combine the dressing ingredients together, whisk and drizzle over the salad in an opposite direction to the stripes, to make a pretty lattice pattern. You can optionally add a mix of chopped nuts over this for a little bit of crunch.

Avocado Salad With Fennel

Ingredients:

1 avocado

1 thinly sliced fennel bulb

1/2 English cucumber, cut into wedges

1 Tbsp apple cider vinegar

Toss of paprika

Salt and pepper

1 Tbsp olive oil

1 tsp sesame seeds

Instructions

Make sure the fennel bulb is sliced as thinly as possible — use a mandolin if possible. Only very tender pieces will work in this salad, so if you can get baby fennel bulbs all the better.

Combine fennel with chopped avocado and make a dressing with the oil, vinegar, salt, pepper and paprika. The salad can be left to "marinate" a while before serving.

Sprinkle sesame seeds over the top.

Strawberry Spinach Salad

Ingredients

1 bunch young or baby spinach leaves

2 cups strawberries — very thinly sliced

2 cooked chicken breasts

1/2 cup very crispy and crumbled bacon

1 Tbsp honey

1 Tbsp olive oil

1 Tbsp lemon juice

Instructions

Combine all the ingredients. Serve immediately to avoid the salad getting soggy. Looks beautiful with fresh pansy flowers to garnish — ideal for a summer barbecue.

Red Onion Salad With Papaya

Ingredients

1 medium sized orange flesh papaya, seeds removed

3/4 thinly sliced red onion

1/2 cup crumbled feta cheese

Black pepper and salt

1 Tbsp freshly squeezed lime juice

1 Tbsp olive oil

Instructions

Chop the papaya into bite sized cubes, then add the very, very thinly sliced red onion. Crumble the feta over.

Make a dressing with the lime juice and olive oil and add salt and pepper to taste. This salad can be left for a few moments to let the flavors blend before serving. Also beautiful served with a few sprigs of fresh mint.

Roast Beef Blueberry Salad With Basil

Ingredients

1 cup fresh blueberries

1 cooked sirloin steak, thinly cut

2 handfuls of whole basil leaves

3 cups finely chopped lettuce

1 finely diced apple

Salt and pepper

1/4 cup Greek Yogurt

1 Tbsp olive oil

1 Tbsp lemon juice

1/4 tsp grated lemon zest

1/2 cup chopped pecan nuts

Instructions:

Cook and thinly slice the beef, then let it cool. Combine lettuce, basil and blueberries in a bowl and toss with the rest of the ingredients. Try to keep the ingredients chopped to roughly the same size for a uniform salad.

Combine the dressing ingredients (olive oil, yogurt and lemon juice) and drizzle over the salad. Fan the sliced beef over the salad and serve immediately.

Pesto and Almond Chicken Salad

Ingredients

2 cooked and sliced chicken breasts

1/2 cup cooked bacon bits

1 chopped tomato

1/2 chopped cucumber

2 Tbsp freshly made basil pesto

Salt and pepper

3 cups of mixed lettuce leaves

1 Tbsp of roasted pine nuts

3 Tbsp of slivered almonds

1 Tbsp honey

1 Tbsp lemon juice

1 Tbsp olive oil

1 Tbsp diced onion

1 Tbsp diced parsley

Instructions:

Make the salad by combining the chicken, bacon, lettuce leaves, tomato and cucumber. Make a dressing from the honey, olive oil, lemon juice, onion and parsley. Whisk together and combine with the salad. Lay the salad on a large serving platter, spoon fresh basil pesto over, then sprinkle with slivered almonds. Serve immediately.

Asian Carrot Salad

Ingredients:

3 grated carrots

Spicy Asian dressing

1 Tbsp soy sauce

1 Tbsp minced coriander

1 Tbsp onion, minced

1 Tbsp ginger, minced

1 Tbsp Tabasco sauce

1 Tbsp sesame seeds

1 Tbsp rice vinegar

Salt and pepper optional

Instructions:

Whisk together the salad dressing ingredients and then drizzle over the grated carrots. Simple but very, very delicious.