Tag Archives: salad

Rainbow salad & pesto mayonnaise

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I don’t use purple cabbage all that much but when I added it to this salad, it just looked so gorgeous! I don’t know about you but I get into a rut with salads. After a while they are all very similar. That’s why this one is fun as it’s added another colour and with the grated beetroot and carrot there are a few textures too. You could just as easily serve it with a balsamic/lemon/olive oil style dressing. A few nuts or seeds sprinkled on top would be nice too.

Adjust quantities according to the number you want to feed.  This one serves 3-4.

Toss all ingredients together:

  • 2 handfuls mixed salad greens
  • 1 large handful snow peas, chopped in half
  • 1/2 beetroot, grated
  • 1 carrot, grated
  • 1 cup shredded purple cabbage

Serve with Pesto mayonnaise.

To make pesto mayonnaise, mixed equal proportions of  pesto with mayonnaise and either serve on the side or toss the salad in the dressing for a more coleslaw style salad.

Paleo Pesto
1 large bunch basil – leaves removed from stalks
1-2 garlic cloves, peeled and roughly chopped
Juice 1/2 lemon
1/2 cup almonds (or any nut of your choice – raw or roasted)
olive oil
salt & pepper

Place all ingredients in food processor and blitz until finely chopped and a chunky paste is formed.  You will probably want to taste and adjust flavours eg more lemon/salt and adjust for consistency with oil and even a bit of water if you want it a bit thinner.

Paleo Mayonnaise

  • 1-2 garlic cloves
  • juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 egg
  • salt & pepper
  • 2-3 anchovies (optional)
  • 3/4 cup olive oil (or macadamia or avocado)
  1. In a food processor or stick blender blitz the garlic, lemon juice, mustard, egg, s&p, anchovies and about 1/4 cup of the oil.  Blitz until well combined.
  2. Then with the processor/stick blender going SLOWLY pour in the rest of the oil in a constant but gentle trickle.  Keep going until the oil isn’t absorbed anymore – if it won’t ‘blend’ in anymore, just stop adding the oil.
  3. Taste and season again if needed.  Refrigerate.
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Sweet potato and herb salad

Given you all know how much I love sweet potato, here is another way to have it! I made this salad a month or so ago to take to dinner at a friends, place and I make variations of it all the time. I really liked the mixed herbs I used for the dinner party (Thai basil, basil mint & coriander) but sometimes I do it with just English spinach leaves. It’s the kind of salad that’s keeps well and can be eaten hot or cold.

* Adjust quantities depending on how big a salad you’d like
Salad
Sweet potatoes (at least 2)
2 Tbs coconut oil
Mixed herbs eg basil, mint, coriander
English spinach
Shallots (chopped)

Chop sweet potato into desired shapes, toss in coconut oil and sprinkle with salt. Roast in oven at 180C/350F for about 30-40mins. Cool slightly.

Toss with the rest of the salad ingredients.

Dressing – you can use any dressing you like. This is a pretty common one for me:
1/4 cup olive oil
2 Tbs caramelised balsamic (omit for AIP)
Good squeeze fresh lemon juice
1 garlic clove grated
Salt & pepper to taste

Mix all ingredients in a jar, shake well and pour over salad immediately.

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pretty peach & greens salad

pretty peach & green saladThis just looked so pretty tonight, I couldn’t wait to eat it with my sweet potato hash & chicken sauteed with onion, bacon and chicken stock.

  • few handfuls of mixed rocket & english spinach
  • 1/2 cup basil leaves
  • 1/4 cup coriander leaves
  • 1/4 cup mint
  • 1 cup watercress.
  • 1 grated carrot
  • 1/2 grated beetroot
  • 1 peach, chopped.
  1. Toss all the ingredients in a bowl.  You can sprinkle toasted coconut flakes on top or nuts if you can eat them.