A zesty dressing to add to your fresh and colourful salads. Quick to make using healthy ingredients.Â
Ingredients:
One small fresh lime (peeled)
A small handful of activated walnuts
Cold pressed olive oil
Organic apple cider vinegar (a dash)
Sea salt and black pepper (a pinch of each)
Method:
Add all ingredients to a high speed blender and puree. Add enough olive oil so the dressing has quite a liquid consistency. Taste and add more salt and pepper as required. If you would like the dressing thinner just add more olive oil. Pour over your salad before serving and mix through.
A chunky guacamole to tempt your taste buds! Does guacamole need to be a mashed up dish? I have decided this is just as nice and so colourful.
A generous dose of lemon juice really lifts this salad. It’s a taste sensation.
The freshest of ingredients are required for this recipe. How many tomatoes and avocados you use is up to you as it needs to be eaten within a couple of days.
Ingredients:
Avocados (2 or 3 depending on their size, roughly chopped)
Roma tomatoes (2 large ones finely diced)
2 spring onion green tops (finely sliced)
Lemon juice of a large lemon
Sea Salt and black pepper (season to taste)
Method:
Mix all ingredients together. Place in the fridge to chill then serve.
Served here with chicken and veggies
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Cold potatoes are all the rage in Paleo land. A source of resistant starch and tasty! Indulge with this delightful salad creation. Enjoy as a side dish or meal on its own.
Cold potato salad
Ingredients:
A generous 1kg of medium to small potatoes (I like the red skinned ones).
2 stalks of celery (washed and finely sliced)
2 stalks of spring onion green tops finely sliced
A handful of mint (washed and diced)
1 cup of raw walnuts roughly chopped
Pink rock salt (Celtic sea salt or similar) and black pepper
Some nice fresh potatoes
Wash your potatoes and steam until just soft. Let cool and then place in the fridge for 24 hours. This is an important step as this is how the resistant starch is formed.
You need a big bowl at this point to place the ingredients in. I like to use a large stainless steel one and then place the salad in a nice bowl when it is made.
Dice you potatoes into small cubes. The size is up to you. Place in the bowl with the celery, spring onion, mint and nuts. Add in a generous sprinkle of salt/pepper then mix. Have a taste to see if there is enough seasoning. I like to leave this salad as is, but you could add your favourite dressing at this point.
Serve as a side dish or eat as a main on its own. Enjoy!
