[2017] 500 Paleo Diet Recipes
Page 31
1 small red onion, chopped
4 eggs
1 small red bell pepper, chopped
¼ cup homemade mayonnaise
A pinch of sea salt
Black pepper to the taste
1 tablespoon lemon juice
Directions:
Put eggs in a pot, add water to cover, place on stove over medium high heat, bring to a boil, reduce heat to low and cook for 10 minutes.
Drain eggs, leave them in cold water to cool down, peel, chop them and put in a salad bowl.
Add a pinch of sea salt and pepper to the taste, onion, bell pepper, avocado, lemon juice and mayo, toss to coat and serve right away.
Enjoy!
Nutritional value: calories 109, fat 4.6, carbs 7.5, fiber 3.3, protein 9
Paleo Pear Salad With Tasty Dressing
It’s so colored and full of great tastes!
Servings: 4
Preparation time: 10 minutes
Cooking time: 0
Ingredients:
1 pear, sliced
5 cups lettuce leaves, torn
1 small cucumber, chopped
½ cup cherry tomatoes, cut in halves
½ cup red grapes, cut in halves
A pinch of sea salt
Black pepper to the taste
3 tablespoons orange juice
¼ cup extra virgin olive oil
1 tablespoon orange zest
2 teaspoons raw honey
1 tablespoon parsley, minced
Directions:
In a bowl, mix orange juice with olive oil, orange zest, honey, a pinch of sea salt, pepper to the taste and parsley and whisk very well.
In a salad bowl, mix pear with lettuce, cucumber, tomatoes, and grapes.
Add salad dressing, toss to coat and serve right away.
Enjoy!
Nutritional value: calories 100, fat 14, carbs 15, fiber 1, protein 3
Paleo Shrimp Salad
If you are looking for a great shrimp salad, you must try this one right away!
Servings: 2
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
5 cups mixed greens
½ cup cherry tomatoes, cut in halves
1 pound shrimp, peeled and deveined
1 small red onion, thinly sliced
1 avocado, pitted, peeled and chopped
Black pepper to the taste
½ tablespoon sweet paprika
½ teaspoon cumin
1 tablespoon chili powder
1/3 cup cilantro, finely chopped
½ cup lime juice
¼ cup extra virgin olive oil
Directions:
In a bowl, mix chili powder with cumin, paprika, ¼ cup lime juice and shrimp, toss to coat and leave aside for 20 minutes.
Place shrimps on preheated grill over medium high heat, cook for 4 minutes on each side and transfer to a bowl.
In a small bowl, mix cilantro with oil, the rest of the lime juice and pepper to the taste and whisk very well.
In a large salad bowl, mix greens with tomatoes, onion, avocado and shrimp.
Add salad dressing, toss to coat and serve right away.
Enjoy!
Nutritional value: calories 190, fat 40, carbs 19, fiber 3, protein 50
Paleo Eggplant And Tomato Salad
It’s a great summer dinner, full of healthy ingredients!
Servings: 4
Preparation time: 10 minutes
Cooking time: 8 minutes
Ingredients:
½ cup sun-dried tomatoes, sliced
1 eggplant, sliced
1 green onion, sliced
Black pepper to the taste
4 cups mixed salad greens
1 tablespoon mint leaves, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon parsley leaves, finely chopped
4 tablespoons extra virgin olive oil
For the salad dressing:
2 garlic cloves, minced
¼ cup extra virgin olive oil
½ tablespoon mustard
1 tablespoon lemon juice
½ teaspoon smoked paprika
A pinch of sea salt
Black pepper to the taste
Directions:
Brush eggplant slices with olive oil, season with black pepper, place them on preheated grill over medium high heat, cook for 3 minutes on each side and transfer them to a salad bowl.
Add sun-dried tomatoes, onion, greens, mint, parsley, oregano and pepper to the taste and 4 tablespoons olive oil and toss to coat.
In a small bowl, mix ¼ cup olive oil with garlic, mustard, paprika, lemon juice, salt, and pepper to the taste and whisk very well.
Pour this over salad, toss to coat gently and serve.
Enjoy!
Nutritional value: calories 130, fat 27, carbs 14, fiber 2, protein 4
Paleo Potato Salad
This is a different potato salad! It’s a mayo-free version, a much healthier one!
Servings: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
8 sweet potatoes, chopped
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 red onion, sliced
½ tablespoon oregano, dried
A pinch of sea salt
Black pepper to the taste
4 bacon slices, already cooked and crumbled
½ teaspoon chili flakes
¼ cup extra virgin olive oil
3 tablespoons parsley, chopped
1 tablespoon coconut oil
2 tablespoons red wine vinegar
Directions:
Put potatoes in a pot, add water to cover, bring to a boil over medium high heat, cook for 20 minutes, drain water and put them in a bowl.
Heat up a pan with the coconut oil over medium high heat, add onions, stir, reduce temperature to low, cook for 10 minutes and transfer them to a bowl
Return pan to medium high heat, add cumin seeds and coriander seeds, stir, toast for 2 minutes and add them to the bowl with the onions.
Also add chili flakes, oregano, bacon, parsley, olive oil, vinegar, a pinch of sea salt and pepper to the taste and stir everything well.
Add potatoes, toss to coat and serve cold.
Enjoy!
Nutritional value: calories 142, fat 24, carbs 47, fiber 2, protein 10
Paleo Chicken Salad
This homemade salad is such a great option for dinner!
Servings: 4
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients:
2 chicken breasts, skinless and boneless
1 pineapple, sliced
6 cups mixed salad greens
1 red onion, thinly sliced
¼ cup pineapple sauce
½ cup cherry tomatoes, cut in halves
A pinch of sea salt
Black pepper to the taste
¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
For the sauce:
1 yellow onion, minced
1 garlic clove, minced
6 ounces tomato paste
½ cup apple cider vinegar
½ cup water
¼ cup ketchup
3 tablespoons mustard
1 pinch cloves, ground
A pinch of cinnamon
A pinch of smoked paprika
Directions:
Heat up a pan over medium high heat, add 1 yellow onion, stir and brown for 3 minutes.
Add garlic and cook 1 more minute.
Add tomato paste, ½ cup vinegar, water, ketchup, mustard, cloves, cinnamon and a pinch of smoked paprika, stir everything well, bring to a boil, reduce heat to medium-low and simmer for 30 minutes.
Take sauce off heat, reserve 1 cup and keep the rest in the fridge for another occasion.
Season chicken breast with a pinch of sea salt and pepper to the taste, place them on preheated grill over medium high heat, cook for 8 minutes on each side.
Brush chicken with 1 cup of the sauce you’ve just made and cook for 4 more minutes on each side.
Transfer chicken to a cutting board, leave aside to cool down, slice and put in a salad bowl.
Grill pineapple on medium high heat, transfer to a cutting board as well, cut into small cubes and add to chicken.
Also add greens, red onion, grape tomatoes and pepper to the taste.
In a small bowl, mix pineapple juice with 2 tablespoons vinegar, ¼ cup olive oil, a pinch of sea salt and pepper to the taste and stir well.
Pour this over chicken salad, toss to coat and serve.
Enjoy!
Nutritional value: calories 120, fat 16, carbs 45, fiber 4, protein 16
Special Paleo Chicken Salad
This is another great way to make a chicken salad!
Servings: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
2 teaspoons parsley, dried
2 chicken breasts, skinless and boneless
½ teaspoon onion powder
½ cup lemon juice
2 teaspoons paprika
A pinch of sea salt
Black pepper to the taste
8 strawberries, sliced
1 small red onion, sliced
6 cups baby spinach
1 avocado, peeled and cut into small chunks
¼ cup extra virgin olive oil
1 tablespoon tarragon, chopped
2 tablespoons balsamic vinegar
Directions:
Put chicken in a bowl, add lemon juice, parsley, onion powder and paprika and toss to coat.
Place chicken on preheated grill over medium high heat, cook for 10 minutes on each side, transfer to a cutting board and slice.
In a bowl, mix oil with vinegar, a pinch of sea salt, pepper and tarragon and whisk well.
In a salad bowl, mix spinach with onion, avocado, and strawberry.
Add chicken pieces and the vinaigrette, toss to coat and serve.
Enjoy!
Nutritional value: calories 230, fat 42, carbs 13, fiber 5, protein 30
Paleo Radish Salad
It’s a very crunchy salad! We think you’ll really end up loving it!
Servings: 4
Preparation time: 10 minutes
Cooking time: 0 minutes
Ingredients:
8 radishes, sliced
1 cucumber, sliced
1 apple, chopped
1 celery stalk, chopped
Black pepper to the taste
¼ cup homemade mayonnaise
2 tablespoons chives, chopped
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
Directions:
In a bowl, mix radishes with apple, celery, and cucumber.
In a small bowl, mix mayo with vinegar, pepper, lemon juice and chives and whisk well.
Pour this over salad, toss to coat and keep in the fridge until you serve it.
Enjoy!
Nutritional value: calories 50, fat 7, carbs 3, fiber 1, protein 1
Brussels Sprouts Salad
You have no idea what to eat tonight? This is a good option for you!
Servings: 4
Preparation time: 20 minutes
Cooking time: 0 minutes
Ingredients:
4 cups Brussels sprouts
2 cups red cabbage, shredded
Black pepper to the taste
1 red apple, sliced
2 celery stalks, chopped
2 tablespoons lemon juice
¼ cup walnuts, chopped
¼ cup homemade mayonnaise
4 tablespoons apple cider vinegar
Directions:
In a bowl, mix lemon juice with mayo, vinegar and pepper to the taste and stir very well.
In a big bowl, mix Brussels sprouts with cabbage, celery, apple, and walnuts.
Add salad dressing you’ve just made, toss to coat and keep in the fridge for 10 minutes before you serve it.
Enjoy!
Nutritional value: calories 80, fat 1, carbs 3, fiber 1, sugar 1, protein 2
Paleo Carrot And Cucumber Salad
Transform 2 simple veggies into a great salad! See how!
Servings: 4
Preparation time: 15 minutes
Cooking time: 0
Ingredients:
3 carrots, thinly sliced with a spiralizer
2 cucumbers, thinly sliced with a spiralizer
1 green onion, sliced
1 tablespoon sesame seeds
2 tablespoons lime juice
A pinch of sea salt
2 tablespoons white wine vinegar
Black pepper to the taste
2 tablespoons extra virgin olive oil
Directions:
In a salad bowl, mix cucumbers with green onion and carrots.
In a small bowl, mix vinegar with olive oil, lime juice, a pinch of sea salt, and pepper to the taste and stir well.
Pour this over salad, toss to coat and keep in the fridge until you serve it.
Enjoy!
Nutritional value: calories 60, fat 1.7, carbs 12, fiber 2.5, protein 1.3
Paleo Pomegranate Salad
It’s a magnificent salad for you to try right now!
Servings: 4
Preparation time: 15 minutes
Cooking time: 0 minutes
Ingredients:
1 avocado, pitted, peeled and chopped
8 cups mixed salad greens
2 tablespoons pine nuts, toasted
6 figs, cut into quarters
¾ cup pomegranate seeds
4 clementines, peeled and chopped
¼ cup extra virgin olive oil
1 tablespoon lemon juice
4 tablespoons orange juice
2 tablespoons white wine vinegar
1 teaspoon orange zest
A pinch of sea salt
Black pepper to the taste
Directions:
In a salad bowl, mix greens with avocado, figs, clementines, pine nuts and pomegranate seeds.
In another bowl, mix orange juice with lemon juice, olive oil, orange zest, vinegar, a pinch of sea salt and pepper to the taste and whisk well.
Pour this over salad, toss to coat and serve.
Enjoy!
Nutritional value: calories 120, fat 6, carbs 12, fiber 2, protein 4.7
Paleo Lobster Salad
This salad is tasty and colored! It’s fresh and easy to prepare!
Servings: 2
Preparation time: 10 minutes
Cooking time: 0 minutes
Ingredients:
1 grapefruit, peeled and chopped
1 pound lobster meat, cooked and chopped
1 avocado, pitted, peeled and chopped
1 shallot, chopped
3 cups mixed greens
2 tablespoons grapefruit juice
1 tablespoon chives, chopped
A pinch of sea salt
Black pepper to the taste
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
Some dill, finely chopped for serving
Directions:
In a bowl, mix grapefruit juice with oil, vinegar, chives, shallot, a pinch of sea salt and pepper to the taste and stir very well.
Add lobster meat and toss to coat.
In a large bowl, mix avocado with greens and grapefruit.
Add lobster meat and dressing on top, sprinkle dill all over and serve.
Enjoy!
Nutritional value: calories 180, fat 10, carbs 6.5, fiber 1.4, sugar 3.4, protein 11.1
Paleo Steak Salad
This is a true Thai style salad! It’s rich, tasty and healthy!
Servings: 4
Preparati
on time: 1 hour
Cooking time: 15 minutes
Ingredients:
4 cups lettuce leaves, torn
1 pound steak
1 red bell pepper, cut into strips
1 cucumber, sliced
¼ cup mint leaves, chopped
¼ cup cilantro, chopped
1 tablespoon ginger, grated
¼ cup coconut aminos
1 Thai red chili pepper, chopped
3 garlic cloves, minced
Juice from 1 lime
A pinch of sea salt
Black pepper to the taste
Silvered almonds for serving
For the salad dressing:
3 tablespoons coconut aminos
2 tablespoons melted coconut oil
1 teaspoon fish sauce
Zest from 1 lime
Juice from 1 lime
1 Thai red chili pepper, chopped
Directions:
In a bowl, mix garlic with ginger, 1 red chili, juice from 1 lime and ¼ cup coconut aminos and stir.
Add steak, toss to coat, cover bowl and keep in the fridge for 1 hour.
In another bowl, mix 2 tablespoons coconut oil with 3 tablespoons coconut aminos, 1 lime chili pepper, fish sauce, zest and juice from 1 lime, stir well and leave aside for now.
Place steak on preheated grill over medium high heat, cook for 4 minutes on each side, transfer to a cutting board, leave aside for 4 minutes, slice very thinly and put in a salad bowl.