Everyday Paleo (25 page)

Prep time: 35 minutes

• 6 carrots, sliced thin lengthwise with a mandoline slicer
  
• 1 fennel bulb, finely sliced stalks with fronds and stem removed
  
• ½ red onion, thinly sliced
  
• 1 orange, cut into segments
  
• 3 tablespoons extra virgin olive oil
  
• 2 tablespoons fresh squeezed lemon juice
  
• 1 teaspoon balsamic vinegar
  

1.
Mix together the carrots, fennel, lemon juice, extra virgin olive oil, and vinegar. Let stand for 20 minutes to soften.

2.
Add the onions, orange segments, and black pepper to taste and serve immediately.

Fancy Pear Salad

The first time I made this salad was for a holiday party at my home. My dad, who is not really particular about food and simply eats what is in front of him without much comment,
raved
about this salad. I was floored. He had prime rib, garlic mashed cauliflower, stuffed mushrooms, and carefully baked asparagus, but what he wanted more of was my easy, yet “fancy,” pear salad. I always smile and think of dad when I make this. My dad has always been a source of strength and support, and I’m proud to be his daughter. Thanks dad for loving my salad and for always loving me!

Prep Time: 10 minutes

• 5 ounces organic mixed salad greens
  
• 1 pear, diced
  
• ½ red onion, thinly sliced
  
• Extra-virgin olive oil to taste
  
• 3 tablespoons balsamic vinegar
  
• 1/3 cup pecans, crushed
  
• Black pepper to taste
  

1.
Toss the greens, pear, and onion together.

2.
Drizzle salad with extra-virgin olive oil, balsamic vinegar, and sprinkle on pecans.

3.
Finish with some cracked black pepper

Easy Spinach Salad

When in a pinch, you can throw this salad together in minutes, and it’s always sure to satisfy. Plus, it has bacon, and I like any excuse to eat bacon.

Prep Time: 10 minutes

Serves: 2

• 6 cups organic spinach
  
• 4 hard-boiled eggs, diced
  
• 6 strips cooked bacon, crumbled
  
• 1 cup cherry tomatoes, halved
  
• 6 tablespoons extra-virgin olive oil
  
• Juice from ½ lemon
  
• Black pepper to taste
  

1.
Toss all ingredients together and enjoy!

Wild-Salmon Salad

I mentioned earlier about my boring salmon salad days, but this salmon salad is worth being in this book because boring does not describe how great it tastes. I love roasted red peppers, and adding them in with the salmon really works.

Prep time: 10 minutes

Serves: 2

• 4 cups organic mixed salad greens
  
• 2 cans wild-caught Alaskan salmon
  
• 1/3 cup roasted red peppers, diced
  
• 1 avocado, diced
  
• 4 tablespoons sliced almonds
  
• 3 tablespoons extra-virgin olive oil
  
• 1 tablespoon apple cider vinegar
  
• ½ tablespoon dried dill
  
• Juice from ½ lemon
  
• Black pepper to taste