Broccoli Salad

for the salad: 1 pound broccoli florets, thinly sliced and then roughly chopped ½ cup raw sunflower seeds or slivered almonds ½ cup finely chopped red onion ½ cup grated sharp cheddar cheese (optional) ⅓ cup dried cranberries or dried tart cherries, chopped for the dressing: ⅓ cup extra-virgin olive oil 2 tablespoons apple cider…

Sweet Potato + Black Bean Salad

1 lb sweet potatoes 1 small red onion 3 tablespoons olive oil, divided 1/4 teaspoon salt Juice and zest from 1 lime 1 clove garlic, minced 1/2 teaspoon chili powder 1 cup cooked black beans, drained and rinsed if using canned 1/2 cup cilantro 1/4 cup pepitas Preheat oven to 400˚ F. Peel sweet potatoes,…

Chickpea Spinach Salad

1 can chickpeas, drained and rinsed 1 large handful spinach 3.5 oz feta cheese 1 small handful raisins 1/2 tbsp lemon juice 1 tbsp honey 4 tbsp olive oil 1 tsp cumin, ground 1 pinch salt 1/2 tsp chili flakes Add cheese, spinach, and chickpeas to a large bowl. Mix the honey, oil, lemon juice…

Honey Balsamic Vinaigrette

1 clove garlic, crushed ¼ cup balsamic vinegar 3 tablespoons honey 1 tablespoons dijon mustard ½ teaspoon salt ½ teaspoon ground black pepper ¾ cup extra virgin olive oil Place the crushed garlic clove in the bottom of a mason jar or other airtight container. Add the vinegar, honey, mustard, salt and pepper. Cover the…

Black Bean + Corn Salad

2 cans black beans, rinsed and drained 3 ears fresh cooked corn, kernels cut off the cob 2 red bell peppers, diced 2 cloves garlic, minced 2 tbsp minced shallots 2 tsp salt 1/4 tsp cayenne pepper 2 tbsp sugar 9 tbsp extra virgin olive oil 1 tsp lime zest 6 tbsp fresh lime juice…

Paleo French Dressing

1/4 cup champagne vinegar 1 can tomato paste 3 tbsp paleo mayo 1 medium garlic clove 1/4 medium onion, chopped [about 1/4 cup] 1/4 cup honey 1 tsp Worcestershire sauce 1 tsp paprika 1/2 cup olive oil 1/8 tsp sea salt 1/8 tsp black pepper Put all ingredients except the oil in a blender and…

Paleo Thousand Island Dressing

1 cup paleo mayo 1 tbsp tomato paste 1 tsp honey 1 tsp vinegar 1 smal garlic clove 3 tbsp sweet pickles, finely diced 1/4 tsp sea salt Whisk all  of the ingredients in a bowl until well combined. Store in an airtight container in the refrigerator for up to a week. You can thin…

Paleo Ranch

½ cup paleo mayo ½ cup canned full-fat coconut milk ½ tsp apple cider vinegar 1 large clove garlic sea salt, to taste fresh ground black pepper, to taste 2 tbsp fresh dill Combine the mayo and coconut milk, whisk together. Add apple cider vinegar and whisk to combine. Crush the garlic clove with a little…

Balsamic Vinaigrette

This is a classic of Italian cuisine and also acts as a great marinade for your meat. It’s famous when drizzled on cooked vegetables. 3/4 cup balsamic vinegar 1 crushed clove of garlic 1 tsp dried oregano 2 tsp Dijon mustard, optional 3/4 cup extra virgin olive oil sea salt and freshly ground pepper to…

Honey Mustard Vinaigrette

1/2 clove garlic, minced 1 cup extra virgin olive oil 1 tbsp Dijon or homemade mustard 1 tbsp honey 3 tbsp lemon juice sea salt and freshly ground pepper to taste Whisk all the ingredients together in a bowl except the olive oil. Slowly drizzle the olive oil over while whisking constantly. Season to taste…

Southwest Salad

2 cups spinach 1 cup black beans 1/4 avocado 2 tablespoons cilantro 1/4 cup onion lime dressing 1/4 cup fresh lime juice 1/4 cup olive oil 2 tbsp honey 2 tbsp finely chopped fresh cilantro 1 garlic clove, peeled and minced 1 tsp chopped jalapeño pepper (use canned for less heat)

Skinny Southwest Black Bean Salad

15.5 oz can black beans, rinsed and drained 9 oz cooked corn, fresh or frozen (thawed if frozen) 1 medium tomato, chopped 1/3 cup red onion, chopped juice of 2 limes 1 tbsp olive oil 2 tbsp fresh minced cilantro (or more to taste) salt and fresh pepper 1 medium hass avocado, diced 1 diced…