I've eaten more salads in my lifetime than I can count. And even though I consume a salad nearly every day, I'm not sick of them yet. The key to a delicious, filling and satisfying salad is in the toppings. I consider any dish with an un-cooked leafy green as the base a salad. So today, I'm compiling a list of some of my favorite Whole 30 approved salads that are easy to throw together and anything but boring.
Take note, these are salad ideas, not detailed recipes 😉
(1) Breakfast Salad
Base: organic chopped spinach
Toppings: baked sweet potato, 100% grass fed steak, carrot curls, fresh blueberries, pastured egg fried in coconut oil (topped with EBTB seasoning), sliced avocado.
Dressing: Primal Kitchen Honey Mustard
(2) Fall Salad
Base: Butter Lettuce
Toppings: Delicata squash, chopped carrot, celery, blanched almonds, honey crisp apple, avocado
Dressing: Primal Kitchen Greek
(3) Fry Salad
Base: organic chopped spinach
Toppings: purple sweet potato fries (or any type of sweet potato), Butternut Squash Fries, chopped carrot, soft boiled eggs (boiled for 8 minutes, rinsed in cold water for 1 minute), pumpkin seeds
Dressing: organic extra virgin olive oil, unsweetened tahini
(4) Chicken Tender Salad
Base: organic spinach
Toppings: Curry Crusted Chicken Tenders, chopped carrot, sweet potato, asparagus
Dressing: Primal Kitchen Honey Mustard
(5) Baked Veggie Salad
Base: arugula
Toppings: baked golden beet, brussels sprouts, cabbage and fennel, carrot roses and carrot coins.
Dressing: avocado oil, balsamic vinegar
, tahini
(6) Salmon and Leek Salad
Base: Butter Lettuce
Toppings: baked leek and cauliflower, baked wild caught salmon (seasoned with Primal Palate Seafood Seasoning), Green apple slices
Dressing: Primal Kitchen Honey Mustard
(7) Freshly Chopped Salmon Salad
Base: chopped kale, cabbage and leek
Toppings: baked wild caught salmon, cucumber slices, sliced fuji apple, sunflower seeds
Dressing: organic extra virgin olive oil, balsamic vinegar
(8) Kale & Butter Lettuce Plantain Salad
Base: organic shredded kale and butter lettuce massaged in organic extra virgin olive oil.
Toppings: plantain fries (chop plantains, season with cinnamon and salt and bake at 350 degrees for 20-30 minutes), baked asparagus, soft boiled eggs.
Dressing: balsamic vinegar
(9) Cranberry Pork Salad
Base: organic spinach
Toppings: Butcher Box pork ribs, dried cranberries, chopped green onion, sauteed carrots, brussels sprouts and cauliflower.
Dressing: mustard
(10) Shrimp Salad
Base: organic spinach
Toppings: Shrimp (sauteed in coconut oil, pink salt and coconut flakes), avocado rose, baked broccoli and asparagus
Dressing: organic extra virgin olive oil
(11) Shredded Carrot, Walnut & Strawberry Salad
Base: Organic green leaf lettuce
Toppings: Shredded rainbow carrots, fresh strawberries, raw walnuts, pan fried chicken thigh
Dressing: tahini and balsamic vinegar
(12) Kale & Cucumber Salad
Base: Organic Kale Massaged in extra virgin olive oil
Toppings: Butcherbox slow cooked pork ribs, cucumber, carrot roses, fennel, leek, chopped walnuts and sesame seeds.
Dressing: Primal Kitchen Honey Mustard
(13) Kale - Pecan Salad
Base: Organic kale massaged in extra virgin olive oil
Toppings: thinly sliced carrots, pecans, avocado, sesame seeds
Dressing: tahini
(14) Blueberry Arugula Salad
Base: Organic arugula
Toppings: Fresh organic blueberries, sugar snap peas, carrot ribbons, soft boiled egg
Dressing: Primal Kitchen Ranch
(15) Taco Salad
Base: Organic green leaf lettuce
Toppings: Organic grass fed ground beef, sliced shallot, cabbage, homemade guacamole
Dressing: Organic salsa
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