Paleo by Nature

Tag: salad

  • Green Goddess Avocado Salad

    Green Goddess Avocado Salad

    Bright, fresh, and nourishing — this salad balances healthy fats, fiber, and vibrant greens for energy and focus.

    Ingredients:

    2 cups mixed greens

    1 avocado, diced

    1/2 cucumber, sliced

    1/4 cup fresh herbs (parsley, cilantro)

    1 tbsp olive oil

    1 tsp lemon juice

    Sea salt to taste

    Instructions:

    Combine all ingredients in a large bowl.

    Drizzle with olive oil and lemon juice; toss gently.

    Serve immediately.

    AIP-Friendly Variant: All ingredients are AIP-approved; omit lemon if sensitive.

    Mindful Eating Note:
    Notice the colors, textures, and flavors — a simple, grounding way to connect with your food.

  • Cucumber Avocado Salad

    Cucumber Avocado Salad

    Cool, creamy, and refreshingly light — this salad is a perfect side or quick lunch.
    With hydrating cucumber, creamy avocado, and a bright citrus dressing, it’s a celebration of clean eating and simple ingredients that make you feel alive and vibrant.

    Prep Time: 10 min
    Serves: 2

    Ingredients:

    • 1 large cucumber, sliced thin
    • 1 ripe avocado, diced
    • 2 tbsp olive oil
    • 1 tbsp lime juice (or lemon juice)
    • 1 tbsp chopped fresh dill or cilantro
    • Sea salt to taste
    • Optional garnish: sesame seeds or microgreens

    AIP Alternate:

    • Omit sesame seeds (if used).
    • Add a few slices of green apple for extra crunch and freshness.

    Instructions:

    1. In a bowl, whisk olive oil, lime juice, and salt.
    2. Add cucumber and avocado, gently tossing to coat.
    3. Sprinkle with herbs and optional garnish.
    4. Serve immediately for best texture.

    Nutrition Spotlight 🌿
    Cucumber hydrates and supports detoxification, while avocado delivers heart-healthy fats and minerals that help your body absorb fat-soluble vitamins.

  • Roasted Beet & Kale Salad

    Roasted Beet & Kale Salad

    Earthy, vibrant, and detoxifying — a salad that balances flavors and colors.

    Ingredients:

    2 medium beets, roasted and diced

    2 cups kale (may substitute arugula or other green as desired)

    1/4 cup walnuts

    1 tbsp olive oil

    1 tsp apple cider vinegar

    Sea salt to taste

    Instructions:

    Roast beets at 400°F (200°C) for 30–35 min.

    Combine beets, kale, and walnuts.

    Drizzle with olive oil, vinegar, and salt; toss gently.

    AIP-Friendly Variant: Use approved nuts or omit if sensitive.

    Mindful Eating Note:
    Notice the contrast of textures and earthy sweetness — a small but powerful act of self-care.