13 Paleo Salad Recipes For the Ideal Healthy Lunch

0
1016

Over the last 10 years or so I have grown to love salads, to the point where I eat one nearly everyday throughout the year.

I mostly have mine at lunchtime either at home or work and although they can be a pain to put together especially when I am busy I very rarely miss a day.

That said, they can become a little repetitive and boring so I am always on the lookout for new ingredients and combinations to try and keep them interesting and appealing.

I now have dozens of various salad recipes to choose from so thought I would share some of them with you in this quick post.

Hope you enjoy and please if you have any of your own combinations to share please leave a comment below.

Mixed Bacon Salad

Serves 2
3 cups rocket salad
6 bacon rashers, diced 100g walnut pieces
1/3 cup dried cranberries
3 tablespoons olive oil
2 tablespoons fresh lemon juice ½ avocado, cubed
Salt & pepper to taste

Instructions

Cook the bacon in a frying pan on high heat for 4-5 minutes or until crispy. Remove bacon and place in a large salad bowl with rocket leaves.

Add 1 tablespoon olive oil to frying pan and place back on medium heat. Add walnuts to a pan and cook stirring constantly until lightly toasted. In a salad bowl combine the walnuts with remaining ingredients. Stir well and serve.

Free 7 Day Fat Loss Plan

Get Leaner, Stronger and Fitter in 7 Days with our Free Meal and Exercise Plan.

Suitable for all ages and fitness levels.

Chicken Pecan Salad

Serves 1
1 chicken breast
½ small red onion, finely diced 1 celery stalk, finely sliced
⅓ cup pecans
2 tablespoons mayonnaise 1 hard boiled egg, cut in half

Instructions
In a covered saucepan on medium heat boil chicken breasts in water for 15-20 minutes or until cooked.
Remove chicken from the pan and leave to cool. Shred the chicken meat.

In a small bowl combine the chicken, onion, celery, pecans and mayonnaise. Combine well. Place the egg on top of salad before serving.

Sweet Potato & Beetroot Salad

Serves 4-6
200g sweet potato, peeled
200g beetroot, peeled
1 tablespoon olive oil
150g mixed lettuce leaves
50g baby English spinach ¾ cup cherry tomatoes
½ cucumber, thinly sliced
½ cup walnuts, roughly chopped

Dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon salt

Instructions

Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.
Cut the sweet potato and beetroot into cubes, place on an oven tray and bake in the oven for 20 minutes or until tender. Remove from oven and cool.

In a bowl, mix together lettuce leaves, spinach, tomato and cucumber. Combine dressing ingredients and stir through salad, topping with the roasted sweet potato and walnuts. Serve.

Grilled Vegetables & Tuna Salad

Serves 2
2 eggs
185g can tuna 1 bunch asparagus, spears cut in half length-ways
1 red capsicum, diced
1 cup tomatoes, sliced
10 black olives Olive oil
Salt & pepper to taste

Instructions

Preheat grill to medium heat.

Place asparagus, capsicum and tomatoes on the grill along with some olive oil and cook for 5-6 minutes, or until slightly tender.

Meanwhile, boil the eggs in water for 4-6 minutes, or until desired firmness has been reached; peel and cut into quarters.Combine tuna, asparagus, capsicum, tomatoes and olives in a medium sized serving bowl. Add salt and pepper to taste. Serve with the egg quarters.

Hard Boiled Egg & Dill Salad

Serves 2
3 eggs, hard boiled
1 tablespoon mayonnaise
1 teaspoon dill, finely chopped
1 cup English spinach
1 small carrot, diced
½ cup snow peas, roughly chopped

Instructions
Cut boiled eggs into small cubes then place into a bowl with mayonnaise and dill. Stir until combined. In a separate bowl, combine the spinach, carrot and snow peas then spoon the egg mixture on top just before serving.

avocado and bacon salad

Avocado and Bacon Salad

Serves 2
1 whole ripe avocado, cut in half
2 bacon rashers, meat only
1 whole egg (hard boiled and diced)
2 spring onions, finely chopped
1 teaspoon mustard seeds
1 tablespoon mayonnaise
2 cups lettuce
Salt & pepper to taste

Instructions
Dice bacon and fry in pan on medium/high heat until cooked. Scoop out avocado flesh from the shell and in a bowl mash flesh with a fork until smooth; save the shells.

Add spring onions, mustard and bacon then stir together until well combined. Lightly fold in the diced eggs.

To serve spoon avocado mixture between the two half avocado shells and serve with lettuce.

Chunky Tuna Salad

Serves 2
90g can tuna, drained
8 olives, cut in halves
4 asparagus spears, ends removed and cut into bite size pieces
6 cherry tomatoes, cut in halves
Handful walnuts, roughly chopped
1 teaspoon olive oil
Salt & pepper to taste

Instructions
Place all ingredients in a bowl and combine well. Serve.

Simple Chicken & Fruit Salad

Serves 1
1 chicken breast
10 white seedless grapes, cut into halves
½ green apple, diced 1 celery stalk, thinly sliced
⅓ cup pecans
1/3 cup dried cranberries
1 teaspoon olive oil
2 teaspoons apple cider vinegar

Instructions
In a saucepan on medium heat boil the chicken breast in water for 15-20 minutes or until cooked. Remove from pan and leave to cool. Shred chicken meat.

In a small bowl combine the remaining ingredients and mix well. Serve.

Pistachio Chicken Salad

Serves 1
1 chicken breast
½ cup fresh basil leaves, roughly chopped
6 cherry tomatoes, cut into quarters
½ small red onion, finely diced
⅓ cup pistachio nuts, shelled
2 tablespoons tamari soy sauce (non-paleo, optional) 1 tablespoon olive oil
Instructions

In a saucepan on medium heat boil chicken breasts in water for 15-20 minutes or until cooked. Remove from pan and leave to cool.

In a small bowl combine the basil, tomatoes, red onion and pistachio nuts. When the chicken has cooled, shred into pieces and place into bowl along with other ingredients.

Add tamari soy sauce and olive oil and mix well through the salad ingredients. Serve.
spinach and beetroot salad

Beetroot & Walnut Salad

Serves 2
1 cup fresh beetroot, diced
⅓ avocado, diced
2 cups Spinach leaves
⅓ cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons apple cider vinegar

Instructions
In a saucepan on medium heat, steam the beetroot in water for 20-30 minutes or until tender. Remove from pan and leave to cool. When the beetroot has cooled, place in a medium size mixing bowl along with the avocado, rocket, walnuts, olive oil and apple cider vinegar, combine well. Serve.

Thai Chicken Salad with English Spinach

Serves 2
2 chicken breasts
1 fresh lemon, thinly sliced 2-3 bay leaves
2 peppercorns
1 carrot, finely grated
4 cups English spinach
Mint, chopped
2 garlic cloves, finely chopped 2 fresh red chilies, finely chopped
Juice of 1 fresh lemon
2 teaspoons fish sauce (non-paleo), or 1 teaspoon salt (optional)

Instructions
Place chicken breast in a pan with lemon, bay leaves and peppercorns. Add enough water to almost cover chicken. Bring water slowly to a simmer, but not boiling, as this will toughen the chicken. Cover and simmer for 7-10 minutes or until cooked; time will depend on the size and thickness of the chicken.

When cooked, remove from heat and stand for around 10 minutes, or until chicken has cooled. Discard liquid and shred chicken. In a salad bowl toss together chicken and all other ingredients. Serve.

green salad

Cooked Green Salad

Serves 4-6
10 Brussels sprouts, cut into halves
1 broccoli, small, florets separated, stalk thinly sliced
3 tablespoons olive oil
3 garlic cloves, minced
100g almond slivers
½ cup fresh parsley, roughly chopped
½ fresh lemon, juiced
Pepper to taste

Instructions
Place Brussels sprouts and broccoli in a saucepan with some water, cover and boil for 5 minutes, or until are just tender. Remove sprouts and broccoli from the pan.
Return the pan to medium heat and add oil, garlic and slivered almonds. Stir for 3-4 minutes or until almonds become golden brown. Add Brussels sprouts and broccoli to the pan and cook for a further 2 minutes, stirring constantly.
Take pan off the heat and add parsley, lemon juice and pepper. Combine all ingredients well. Serve.

Carrot and Coconut Salad

Serves 6-8
5 cups loosely packed grated carrot (about 5 carrots) 1 cup shredded coconut
½ cup raisins or sultanas
¾ cup pecan nuts, roughly chopped 2 tablespoons olive oil
3 tablespoons fresh lemon juice
Instructions
In a salad bowl combine all ingredients and mix well. Serve.

Thanks for stopping by the site.

I hope you enjoyed these Paleo salad recipes and that they gave you some inspiration to start experimenting more with your salad combinations. If you have any to share please leave a comment below.

SHARE

NO COMMENTS

LEAVE A REPLY