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