This is a recipe from the brand new Primal Blueprint Publishing book Primal Cravings: Your Favorite Foods Made Paleo. Order your copy today and claim a bunch of free gifts while the limited-time offer lasts. See all the details here.
A theme we like to play with a lot is taking flavors you know and love and adding a twist…we want our food to be familiar yet interesting. Gyro Taco Salad is a good example of just that. We took the components of a traditional taco salad, but flavored it like a traditional gyro. Gyro spiced ground lamb (or any ground meat) over lettuce (plus any of your favorite veggies) and topped off with a fresh mint and cucumber guacamole AKA Tzatziki Guacamole. Wouldn’t that just be a real Mediterranean fiesta?
A personal arsenal of go-to Primal meals that can be cooked with little thought, time, or effort is an easy way to keep healthy eating on track. Dinner can be as basic as seasoning a steak with salt and pepper and sautéing veggies in butter. The next day that same leftover steak can show up in a bowl of greens with a little olive oil and lemon and voila! It’s a salad.
But here’s the catch – basic is a slippery slope that leads straight to boredom. Luckily, the solution is simple: Give your basic go-to meals a Primal makeover.
Mention bok choy and the first thing most people think of is stir-fry. Nothing wrong with that, but cooking a vegetable the exact same way every time is a shame. Especially since bok choy is more versatile than you might realize. Why cook it into soggy submission when the crisp and leafy texture, and mild but pleasantly bitter flavor is so delicious raw?
Chopped Bok Choy and Steak Salad with Olive Dressing takes bok choy in a new and exciting direction. The Kalamata olive dressing adds a bold, salty flavor to the raw bok choy and mushrooms, seared steak and roasted red pepper. If the combination sounds odd, don’t worry; it’ll make complete sense when you take your first bite.
This recipe for Dairy-Free Green Goddess Dressing turns salad into a sumptuous feast. The creamy texture is outrageously good, without any dairy or mayonnaise. How? The trick is blending a little coconut milk with avocado then adding an abundance of fresh herbs to drown out the coconut flavor. The result is a savory, herbal, garlicky dressing that’s shockingly good over greens with chicken, steak or salmon.
You’re welcome to top greens with leftover chicken and drizzle a little oil and lemon juice on top, but why, when you could have a Green Goddess Chicken Salad with Bacon? Simply toss chunks of cooked chicken in Green Goddess dressing and pile it high on a bed of romaine (and other veggies too, if you like). Top liberally with crumbles of bacon and you have a salad you won’t soon forget.
The world of greens is vast and sometimes overwhelming, including everything from the easily recognizable (spinach and lettuce) to the less well-known (tat soi and purslane). Somewhere in the middle are greens like kale, Swiss Chard, mustard, collard and dandelion that share not only rising popularity but also a similar flavor and texture. The great thing about these dark leafy greens, and also what can take some getting used to, is that they taste as if they were ripped from the earth only minutes before you bought them. Theses greens are deliciously earthy, wild, pungent and sturdy. The studies proving their health benefits only confirm what your palate intuitively tells you when you’re chewing a mouthful of kale – this stuff is healthy.
© 2013 Mark's Daily Apple | Design By The Blog Studio