Taco salad made from seared steak, avocado, tomato, shredded lettuce, and creamy chipotle dressing is delicious without any embellishment. But if you happen to have cheddar cheese in the refrigerator and a few extra minutes to grate it and bake it, then why not make an edible cheddar bowl?
Cheddar bowls are crispy and salty and fun to eat. They can be big or small, for main course salads or appetizers. Best of all, these bowls are made from just one ingredient: cheese. If you tolerate dairy, then cheese bowls (or chips) are a tasty occasional snack.
Salade nicoise might just be the original “Big Ass Salad”. A French classic, Salade nicoise is a rainbow of ingredients arranged on top of lettuce: green beans, purple potatoes, hardboiled eggs, tomatoes, olives, fresh herbs and, usually, tuna. This recipe follows the French preparation pretty closely—with once exception. Instead of opening a can of tuna, try sardines instead.
Although there’s nothing wrong with using tuna for this salad, it’s a good idea to balance your protein intake from different sources. What do sardines have to offer? Sardines are largely free of the heavy metals other, larger fish tend to accumulate (like tuna). They provide ample calcium, iron, protein, selenium, magnesium and omega-3s.
PRIMAL KITCHEN® Caesar Dressing is everything you want in Caesar salad dressing—creamy and garlicky with a punch of lemon and pepper. It’s the perfect dressing for a simple bowl of crisp romaine lettuce, but if you want to take your Caesar salad to the next level, you’ll toss in more flavor and nutrients with smoked salmon, avocado, and kale.
This salad can be plated at home like a regular salad, or cleverly brought to work in a glass jar. Layering the dressing and ingredients in a jar stores everything neatly (no salad dressing leaks!) and keeps the salad crisp and fresh. When it’s lunchtime, just shake the salad into a bowl. The dressing will pour out on top of the greens, avocado and salmon, instantly making a Caesar salad your coworkers will envy.
In this refreshing salad, herbs are treated as a main ingredient, not a garnish. Fill your salad bowl with parsley, mint and dill (thyme and oregano are also good), either finely chopped or roughly snipped with scissors. The bright and fragrant herbs obviously add color and potent aroma, but there’s more hidden in their leaves… namely antioxidants, plus many other health benefits.
Don’t get bogged down by memorizing which herbs offer what benefits. Just make a point of regularly enjoying salads like this one that feed your body a variety of fresh herbs. Every recipe for Turkish shepherd’s salad has a slightly different combination of ingredients, but they all strive for refreshing, lively flavor. This Turkish salad combines loads of fresh herbs, tomatoes, bell pepper, cucumber, and red onion with creamy feta and a tangy dressing made from olive oil and pomegranate molasses.
The sweet and nutty taste of tigernuts makes the tiny tubers a perfect topping for salad. In this recipe, tigernuts garnish a salad made from acorn squash, kale and bacon. Each bite has a range of sweet, salty, spicy, and pleasantly bitter flavors.
Tigernuts are a Primal and paleo friendly snack that can be eaten straight out of the bag. Though the flavor is good, the texture of tigernuts can be a little dry and chewy when eaten alone. But when tossed into an olive oil drenched salad, with creamy acorn squash and fatty bacon, tigernuts don’t taste dry at all. In this salad, tigernuts are a tasty contrasting texture.
Short ribs are often braised for hours, but when the weather outside is hot and you don’t want to turn on the oven, there’s a better way. Marinate those ribs, and throw ‘em on the grill.
PRIMAL KITCHEN™ Honey Mustard Vinaigrette serves double-duty here as a marinade for meat and a dressing for salads. The vinaigrette does all the work while you sit back and relax. There’s no chopping or stirring needed to put this 4-ingredient meal together, and your kitchen will stay so clean, it won’t even look like you’ve made dinner.