Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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Category: Salads

Greek Salad with PRIMAL KITCHEN™ Greek Vinaigrette Chicken Skewers

Grilled chicken tossed with crisp lettuce, cucumber, and red onion plus tangy cherry tomatoes, artichoke hearts and olives makes an amazing Greek salad when everything is doused in PRIMAL KITCHEN™ Greek Vinaigrette.

It’s not only the zesty, herbal flavor that’s amazing. PRIMAL KITCHEN™ Greek Vinaigrette is also amazing because it’s packed with healthy and nutrient-boosting avocado oil and high-ORAC oil of oregano.

It’s shocking how many jars of bottled salad dressings are filled with ingredients that can cause weight gain, spiked blood sugar and high triglycerides. But not PRIMAL KITCHEN™ salad dressings. The Greek Vinaigrette is super-healthy and has a savory blend of Greek flavors (vinegar, oregano, coriander, marjoram, lemon) that can be used to both dress salad and marinate meat and seafood.

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Zucchini Crepes

Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious.

Zucchini and thyme flavor these light but durable wrappers that can hold an array of savory fillings. In this version, a combination of fluffy scrambled eggs, lox, and chives make a winning breakfast crepe.

Other tasty fillings include sautéed mushrooms, grilled shrimp, bacon, and ground meat. Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes.

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Cashew Turmeric Chicken Salad (Plus a Contest)

Cashew cream is a vegan obsession that can certainly have a place in a Primal kitchen. To make cashew cream, simply blend cashew nuts with water. A little bit of water makes thick, spreadable cream—and a lot of water turns cashew cream into cashew milk. Either way, the texture is smooth and creamy while the flavor is mild and slightly sweet.

The natural sweetness makes cashew cream an instant dessert. Try a spoonful right out of the blender—it’s like nutty whipped cream. It’s good. A little too good. Don’t say you haven’t been warned.

Surprisingly, though, all it takes is a little salt, acidity, and spices to take cashew cream in a completely different direction. With those slight modifications, you’ll have yourself a savory dressing. Cashew cream is an obvious replacement for dairy, or, in this recipe, a stand-in for mayonnaise. Believe it or not, this mayonnaise-free chicken salad can easily compete against traditional chicken salad with mayo. The creamy, slightly tangy dressing coats the chicken nicely, and some celery and shallot add a little crunch.

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Artichoke Deviled Eggs with Capers

Today’s guest post is an original recipe from my eldest, Devyn Sisson! Devyn is hard at work writing her first cookbook, Kitchen Intuition. In the meantime, check her out on Instagram for more recipes and kitchen tips.

I’m Devyn, aka, The Intuitive Chef, aka, Ms. Kitchen Intuition. Whatever alias I go by, “Dev” is always a good fallback. I just received my Masters in Spiritual Psychology, started writing a cookbook called Kitchen Intuition, and recently completed an integrative nutrition program.

Although I’ve learned from cookbooks, the trusty Food Network, and amazing chefs along my journey, I’ve always trusted my intuition when it comes to cooking, paying close attention to my body and taste buds to create strange, delicious, new, exciting recipes that I get to test out on my brave friends and family. And I’d like to share one of those intuitive variations with you today.

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Tuna Mango Salad with Citrus Poppy Seed Dressing

This is a guest post from Kendra Cardoza, author of the blog paleopaparazzi.com.

Hey hey! Kendra here. You may know me from my blog paleopaprazzi.com or my IG account where I post #KendrasSuperSalads. I’m SO excited to be guest posting on Mark’s Daily Apple today as this is my first time! As you can probably guess from the intro, I LOVE salads. I used to despise them before going paleo 2.5 years ago, but now I just cannot get enough of them! I live and breathe salads almost everyday! I’ve even have my husband addicted to them, yay for salads! I created a droolicious (my new favorite word) recipe using Primal Kitchen™ Mayo and Safe Catch Tuna that I cannot wait to share with you!

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Creamy Cucumber Noodle Salad with Cherry Tomatoes (Plus Bonus Shopping Guide!)

This is a guest post from Diana Rodgers, the author of Paleo Lunches and Breakfasts on the Go, and The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food. Below is a recipe from her book using Primal Kitchen™ Mayo. In her book, you’ll also learn how to grow tomatoes, cucumbers, and the herbs needed for this recipe yourself! If you don’t have a green thumb and prefer to buy your produce at a farmer’s market, check out Diana’s tips following the recipe about how you can save money and still eat great on a Primal Blueprint diet. You can learn more about Diana at www.sustainabledish.com.

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