black pepper, to tasteCombine the spinach with the water chestnuts and mushrooms. Season with freshly ground black pepper. Divide between two plates.
Top with crumbled bacon, walnuts, and sliced eggs. Serve immediately.
Serves 2
Yam and Kale Salad
Yam and kale are both power foods loaded with essential vitamins and other good stuff that you need. The flavors of this dish are deep and satisfying, and this recipe can be a meal in and of itself. If you’re looking for a little more, you can always pair this salad with roasted pork or even a tenderloin steak.
| • 2 large yams, peeled and cut into 1-inch cubes• 3 tablespoons olive oil, divided• Freshly ground black pepper, to taste• 1 medium onion, cut in half and sliced | • 3 cloves garlic, minced• 1 pound kale, torn into pieces• 2 tablespoons apple cider vinegar• 1 teaspoon of thyme |
Preheat oven to 400 degrees F.
Toss yams with 2 tablespoons of olive oil and season with pepper. Bake yams for 25 to 30 minutes or until tender. Allow to cool.
In a medium sauté pan, add the remaining tablespoon of olive oil. Add the onion and garlic and cook to a golden brown, about 3 minutes. Add the kale and cook for a few minutes until it wilts.
Combine the yams, kale, vinegar, and thyme together in a bowl. Season with freshly ground black pepper. Serve immediately.
Serves 2
Zucchini and Basil Salad
The flavors of this dish are very vibrant, like eating out of your garden. The hard-boiled eggs add a nice shot of protein for your diet, making this a great Paleo salad. It’s filling, refreshing, and an excellent summer meal when you have way too many vegetables that you can’t seem to put to use otherwise.
| • 1 pound zucchini, shredded with skin on• ½ cup fresh basil, chopped• ¾ cup cherry tomatoes, halved• 2 hard-boiled eggs, chopped | • 1 tablespoon olive oil• 1 teaspoon thyme• 1 teaspoon apple cider vinegar• Freshly ground black pepper, to taste |
Combine all ingredients and toss well. Season with freshly ground black pepper.
Serve immediately.
Serves 4
Brussels Sprouts and Beet Salad
Roasting the Brussels sprouts and beets really brings out the flavors of these satisfying vegetables. A touch of sweetness creates the perfect balance for the senses. If you are someone who thinks they don’t like either of these somewhat controversial veggies, then you should try this salad. It just may change your mind!
| • ½ pound Brussels sprouts, ends trimmed, outer leaves removed, cut in half lengthwise• 4 tablespoons plus 1/3 cup olive oil, divided• Freshly ground black pepper, to taste• 4 small red beets, tops trimmed to ½-inch, washed, and cut in half lengthwise | • 1 tablespoon Dijon mustard• 1 tablespoon honey• Squeeze of lemon juice• 1 small red onion, thinly sliced into rings |
Preheat oven to 350 degrees F.
Toss the Brussels sprouts in two tablespoons of olive oil and place in a baking dish. Add pepper if desired, then roast until tender, about 20 minutes.
Toss the beets in two tablespoons of olive oil. Place beets onto a foil-covered cookie sheet. Roast in oven until tender.
Peel beets with a knife and cut into ¼-inch slices.
Make the dressing by whisking together 1/3 cup olive oil with mustard, honey, and lemon juice. Toss the Brussels sprouts and beets with the dressing. Arrange the Brussels sprouts, beets, and sliced onion onto salad plates and serve warm.
Serves 4
Easy Greek Salad
Avocado, sun-dried tomatoes, and artichoke, along with crunchy onion and bell peppers, create a satisfying salad loaded with flavor—a nice variation on a classic Greek salad. For best results, use the freshest vegetables you can get your hands on.
| • 2 tablespoons balsamic vinegar• 3 tablespoons olive oil• 1 teaspoon Greek seasoning• 1 ripe avocado• 1 green bell pepper, sliced• ¼ medium red onion, sliced• 1 cup black olives, pitted and cut in half | • 2 tomatoes, cut into bite-sized pieces• ½ cucumber, halved and sliced• 1/8 cup sun-dried tomatoes packed in olive oil• 1/8 cup artichoke hearts• Freshly ground black pepper, to taste |
Whisk together the balsamic vinegar, olive oil, and Greek seasoning.
Combine the rest of the ingredients with the dressing. Season with freshly ground black pepper. Let chill covered in the refrigerator for 30 minutes before serving.
Serves 2
Arugula, Prosciutto, and Cantaloupe Salad
Prosciutto is the perfect match to melon, bringing out the salty, savory flavor of the ham and the sweetness of the cantaloupe. The arugula adds a nice spicy contrast and the walnuts add a bit of crunch. This salad is best in the summer when you can get a fresh melon that is picked at the perfect time.
| • 4 cups arugula, loosely packed• 6 slices good quality prosciutto, cut into ½-inch strips• ½ cantaloupe, seeds and rind removed, cut into ½-inch cubes | • 1 cup walnuts, roughly chopped• Freshly ground black pepper, to taste• Olive oil, to taste |
Divide the arugula among four plates.
Top the arugula with prosciutto, cantaloupe, and walnuts. Season with freshly ground black pepper.
Drizzle a little olive oil over each salad.
Serves 4
Crab and Mango Salad
Crab is a good source of protein and omega-3 fatty acids. The mango adds a nice sweet-and-sour component to the salad. One bite of this salad and you’ll think you’re on an island in the Caribbean—especially if you can eat it outside on a nice sunny day.
| • 4 cups mixed baby greens• ¼ cup fresh cooked crabmeat, picked over for shells• 1 mangos, peeled and diced• ½ cucumber, peeled and sliced thin | • Juice from 2 limes• 1 tablespoon fresh mint, roughly chopped• 2 teaspoons olive oil• Freshly ground black pepper, to taste |
Divide the mixed lettuce between two plates.
Toss the remaining ingredients together in a bowl. Season with freshly ground black pepper. Divide the crab salad between the two plates, heaping it in the center of the lettuce.
Serves 2
Shrimp with Mango Salad
Seafood is an essential ingredient in most any diet because it’s so nutrient dense. This salad is a great
