Cherry tomatoes add vibrant color to any dish. Whether you’re using them to drizzle on top of a grilled chicken salad or letting them simmer of a stove in a chicken skillet recipe to bring out all the flavor, cherry tomatoes are sure to liven up any dish. But what happens when it’s the end of the week and you still haven’t made a dent in that large box of cherry tomatoes you got from the store or local farmer’s market? That’s where this recipe comes in.
What’s the difference between cherry tomatoes and grape tomatoes?
There’s not a lot. One of the main differences comes in size. Grape tomatoes tend to be smaller and are oblong rather than round, just like a grape. Grape tomatoes also aren’t as sweet as cherry tomatoes. Nutritionally though, they’re pretty similar.
How to make a cherry tomato salad
Once you’ve gathered all your ingredient slice your cherry tomatoes and mozzarella in half. Place in a large bowl with the sliced onion.
Then, in a small bowl, combine the Primal Kitchen Balsamic dressing, basil, dijon mustard, garlic, salt and pepper.
Pour the balsamic mixture over the tomatoes, mozzarella and onions and gently fold it in until combined. Allow to marinate for 15-30 minutes before serving.
This salad can be made ahead of time. Just prepare and place in the fridge to marinate for up to a day, or until ready to serve. The oil in the dressing may solidify, but simply let the salad stand at room temperature for a few minutes and it should turn back to liquid.
“Warm” and “salad” might not be two words you’d normally associate, but we promise you that this warm spinach salad recipe has the goods!
This high-protein salad boasts colorful, nutrient-dense veggies and healthy fats. Roughly chopping the greens ensures that you get bite-sized greens in every delicious bite, and the crispy bacon, crunchy apples, and perfectly roasted butternut squash are downright delightful together.
It’s is also very versatile and customizable. Spinach salad is a classic, but any greens—baby kale, Swiss chard, beet greens, or a combination—will work here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing instead of honey mustard. You can’t go wrong. Once you get the warm spinach salad experience, you’ll want to try loads of different variations.
If you’re on TikTok and you come across food and recipe videos from time to time, there’s no doubt you’ve seen Emily Mariko’s viral Salmon Rice recipe. Here at Mark’s Daily Apple, we swooned as hard as everyone else, but wanted a lower carb, grain-free option.
We got to work on making a Primal version, and we finally get to see what all the excitement is about. Well, it lives up to the hype, and it’s going into our weekly rotation. The best part is, if you keep salmon and cauliflower rice in the freezer, you’ll probably have the ingredients on hand to adapt the recipe according to what’s in your fridge.
Here’s how to make it.
Low-carb TikTok Inspired Salmon Rice Bowls
2 6oz. wild-caught salmon portions
3 tablespoons Primal Kitchen® No Soy Teriyaki
1 tablespoon sesame oil
4 cups cauliflower rice (I used frozen)
More No Soy Teriyaki or coconut aminos
1 shredded carrot
6 sliced radishes
3 chopped scallions
1 sliced avocado
Shredded bell pepper
3 tablespoons Primal Kitchen Mayo
Sriracha sauce, to taste
Place the salmon portions in a glass dish. Combine the sesame oil and teriyaki sauce in a small bowl and pour the mixture all over the salmon.
Bake the salmon at 375 degrees for about 12-15 minutes, or until the internal temperature reaches at least 145 degrees Fahrenheit.
Roast your cauliflower rice on a sheet pan until it is tender but not too browned.
When the salmon is fully cooked and has cooled for a little bit, shred it with two forks. Toss half of the salmon with the cauliflower rice and place it into two bowls. Place the rest of the salmon on top of the cauliflower.
Add your favorite toppings to the bowl. We used peeled carrot, sliced radishes, scallions, and sliced avocado. You could also use things like kimchi, cucumbers, pickled radishes or onions. Feel free to top with more of the no soy teriyaki or some coconut aminos.
In a small bowl, mix together the mayo with as much or as little sriracha sauce as you’d like. Drizzle the spicy mayo on top of the bowls.
Garnish with sesame seeds or seaweed seasoning and place some nori sheet pieces on the side and enjoy!
These bowls can be made with leftover salmon or other proteins like shredded chicken or steamed or sauteed shrimp. You can also put a fried egg on top.
Topping ideas: radishes, cucumbers, green onion, carrot, daikon, thinly shredded cabbage, avocado, sliced pepper, zucchini noodles, snap peas
For years now, all those who know me (including readers of the blog) have heard me talk about my daily “big-ass salad.” It’s been my lunch of choice for a couple of decades at least, and I don’t see that ever changing. Over the years I’ve adapted it to my personal tastes, nutritional experiments, and—lately—my keto practice.
Some people minimize vegetable intake when they’re eating keto. I’ve never found that necessary or beneficial. In fact, I highly recommend plenty of above-ground vegetables and even berries for an optimally varied, nutrient-dense keto diet. That’s my Primal take because personally I practice keto with an eye toward strategy, not restriction.
I had Greek tacos at a friend’s house one day, and I’ll admit, I was skeptical. But one bite, and my mindset immediately switched to inspired. I couldn’t get enough of the fresh Mediterranean flavors alongside silky avocado. That’s why I created a deconstructed version, a Greek Gyro Salad Recipe.
Here’s how to make it.
Have you ever made a grilled salad? You may think of salad as a cold food, but you’ll want to keep an open mind for this sweet, savory, smoky salad that’s just as refreshing as a cool, crisp salad on a hot day.
Hearts of romaine hold up well to the grill and develop a smoky wilt that balances out sweet grilled fruits and a tangy homemade balsamic dressing. This grilled romaine salad makes an excellent side dish that will become the star of any backyard barbecue.
To make it a main dish, grill your favorite chicken, steak, salmon or shrimp to top it with. Feel free to play around with the toppings to fit your diet or preferences. If you don’t have access to a grill, you can “grill” the lettuce, stone fruit and peppers on a hot cast iron grill pan on your stovetop.
Here’s how to make it.