Are you looking for a fresh way to make vegetables shine on your Paleo diet? Look no further than these two recipes for quick and simple Paleo salads. Their colorful components are high in antioxidants to combat oxidative stress,1 Omega-3 fatty acids to reduce overall inflammation,2 and most importantly flavor to keep you coming back to each recipe.
Despite popular misconceptions about the Paleo diet, there’s much more to the lifestyle than eating a lot of meat and protein. Take advantage of the seasonal abundance of locally available fruits and vegetables and experience these recipes for yourself this summer.
SPINACH PALEO SALAD WITH NECTARINES AND PECANS
You’ll find this spinach salad fancy and filling enough to impress your guests at an al fresco summer fete, yet quick enough to pull together after a long day at the office. The natural sweetness from nectarines, or even peaches or apricots if you prefer, blends perfectly with creamy avocados, juicy tomatoes, crunchy pecans, and wild salmon.
- 2 cups of baby spinach leaves
- ½ an avocado
- ½ ripe nectarine
- ½ cup cherry tomatoes
- 1/3 cup raw pecans
- 6 oz. fresh wild salmon with skin or your favorite fish
- 1-2 tsp. avocado oil
- 2 tsp fresh lemon juice
- 3 tsp walnut oil
- ¼ tsp Paleo Dijon-style mustard
- Fresh ground black pepper to taste
2. Heat a cast iron pan over medium high heat until very hot.
3. Add the avocado oil. Once melted, place the salmon skin side down in the center of the pan and sear for 2-3 minutes.
5. While the salmon cooks assemble the spinach with the remaining ingredients, chopping the nectarine, tomatoes, avocado, and pecans into pieces.
6. In a separate small bowl, blend the freshly squeezed lemon juice with the Dijon-style mustard, and slowly whisk in the walnut oil to emulsify. Season with freshly ground pepper.
7. Dress the spinach salad with the vinaigrette and top with the salmon.
CHOPPED SUMMER PALEO SALAD
I make this chopped salad all summer long. It’s one of my favorite things to stock in the fridge to round out a meal or to grab for a snack on the go. You’ll find it’s versatile enough to experiment with adding additional vegetables like jicama, which in addition to the cucumbers, peppers, and carrots stay crisp in the dressing and combine well with the juicy tomatoes available during the summer.
Adding a protein, such as a salt-free can of tuna, or leftover poached chicken transforms the salad into a meal. However, it tastes just as delicious as a vegetable only side.
- 1 large heirloom tomato
- 1 carrot
- 1 cucumber
- 1 yellow or green pepper
- 1 avocado
- 1 can of unsalted albacore tuna
- 2 tsp fresh lime juice
- 3 tsp macadamia nut oil
- Fresh ground pepper to taste
2. Chop the vegetables in to large, bite sized pieces.
4.Toss the tuna with the chopped vegetables and the lime vinaigrette to enjoy.
Joseph, James A., et al. “Reversals of age-related declines in neuronal signal transduction, cognitive, and motor behavioral deficits with blueberry, spinach, or strawberry dietary supplementation.” The Journal of Neuroscience 19.18 (1999): 8114-8121.
 Kris-Etherton, Penny M., William S. Harris, and Lawrence J. Appel. “Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease.”circulation 106.21 (2002): 2747-2757.