Category Archives: Salads

Carrot Dill Salad

carrot-dill-salad

This carrot dill salad is based on one of my favorite sides from Yalla in Culver City. It’s the perfect side of freshness to a heavy meat dish, and it’s really simple to make. I prefer to make it ahead of time so the carrots and raisins have time to soak up the dressing and soften a bit. The raisins, carrots, and honey all lend this dish a surprising sweetness, so even the pickiest of eaters will be happy for an extra serving. This can easily be transported to a BBQ or serve it with brunch on Easter morning.

Carrot Dill Salad
 
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Serves: 4
Ingredients
  • 10 oz bag of shredded carrots (trader joes)
  • 3 tbsp chopped fresh dill
  • 1 cup of golden raisins
  • 3 tbsp raw red wine vinegar (Eden)
  • 3 tbsp of extra virgin olive oil
  • the juice of one orange
  • 1 tsp of wildflower honey
  • ½ tsp sea salt
Instructions
  1. Shred carrots in food processor if you didn't buy carrots that have already been shredded. Add to large bowl.
  2. Chop fresh dill and add to bowl.
  3. Mix in raisins, red wine vinegar, olive oil, the juice of one orange, honey and sea salt.
  4. Mix through and enjoy.
Notes
Make it ahead so that the carrots and raisins can soak up the dressing.

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Watermelon Salad

watermelon salad by healing and eating

This watermelon salad has all my favorite summer produce, mixed together in one delicious sweet, salty, and sour dish. The watermelon is obviously the sweet part, although I do consider summer cucumbers to be sweet as well. The salty part is from the pistachios, that I sprinkle on top to preserve their crunchiness. Finally, the sour is from some fresh lime juice that I squeezed over the salad when it’s ready to be served. The colors make this a show stopper if you are entertaining, and the flavors go great with Mexican, Barbecue, and even Indian food. In fact, my husband said it reminded him of his grandma’s kachumber without the spicy kick.

I recommend getting Pistachio Nutmeats that are already shelled from Trader Joes. The pistachios are unsalted so I recommend being generous with the sea salt. Both cucumbers and watermelon taste really amazing with a decent amount of sea salt on top, so don’t be afraid to be a little heavy handed and salt to taste. I recommend waiting until serving to add the sea salt though, otherwise it will make your vegetables sweat. Yes, that’s a real thing.

Watermelon Salad
 
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Serves: 4
Ingredients
  • ¼ watermelon chopped
  • ½ cup of fresh cilantro chopped
  • 4 persian cucumbers chopped (3/4 lb)
  • ½ red onion sliced
  • ¼ cup pistachios pieces
  • juice of 2 limes
  • 1 tsp sea salt (or to taste)
  • (optional) garnish with lime wedges
Instructions
  1. Chop watermelon, cucumbers, cilantro, and red onion. Then add to a large bowl, and mix ingredients together with sea salt and lime juice.
  2. Scoop into individual portions, then sprinkle pistachios pieces over each salad, when ready to serve to maintain crunchy texture.
  3. (Optional) Garnish with lime wedges

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“Creamy” Cucumber Dill Salad

"Creamy" Cucumber Dill Salad - Healing and Eating

This “creamy” cucumber dill salad is actually dairy free, but you won’t know the difference. My husband thought the dressing tasted¬† like tzatziki sauce, which I took as a compliment, since we both love Greek food. Instead of using dairy, I used an avocado oil mayo by Chosen Foods. Normally, I make my own mayo, but if you don’t have the time because it’s a weeknight (which it was!) or you’re cooking a million other things because you’re hosting a BBQ (which I plan to!), then I highly recommend this as a great alternative.

The mayo is made with avocado oil, organic cage free eggs, organic white vinegar, organic honey, and organic mustard. There are no chemical preservatives, refined sugar or gmo ingredients. The best part is it looks just like regular mayo! Seriously, your family and guests won’t know the difference, and since I have a dairy allergy this is a great substitute for sour cream in recipes.

"Creamy" Cucumber Dill Salad
 
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Serves: 4
Ingredients
  • ¾ cup of avocado oil mayo
  • 2 english cucumbers
  • ½ red onion
  • 2 tbsp fresh dill
  • 1 tbsp fresh lemon juice, or the juice from half a lemon
  • 1 large garlic glove, (or 2 small ones) pressed
  • ½ tsp sea salt
  • 3 grinds of fresh black pepper (or to taste)
Instructions
  1. Prepare dressing in a medium sized bowl. Combine ¾ cup of avocado oil mayo with lemon juice, pressed garlic clove, and fresh dill.
  2. Mix and set aside in the refridgerator.
  3. Slice cucumbers and thinly slice red onion and add to large bowl.
  4. Then mix in dressing, salt, and some fresh ground black pepper. Enjoy!

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BLT Salad with Avocado

BLT Salad with Avocado - Healing and Eating

This BLT salad with avocado will make your taste buds very happy. I definitely didn’t miss the bread. The key to making this salad awesome is the bacon. I made my own bacon bits (or bacon lardons if you want to be fancy!) Plus, I used a mixed variety of cherry tomatoes for different colors and flavor. I also made a lemon dijon dressing with some fresh lemon juice, which is crazy important to cut through the fat from the bacon and avocado. Seriously, I could drink this dressing it’s so good. It’s actually my favorite dressing to use if there is bacon involved. When you’re eating fatty foods like bacon and avocado, you need some acidity to balance it out and make the dish taste light and fresh. I loooove my paleo fats! And, this dish has them in abundance – bacon fat, avocado, and olive oil. Sounds good right?

BLT Salad with Avocado
 
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Serves: 3-4
Ingredients
  • 3 romaine hearts, chopped
  • ½ cup of mixed cherry tomatoes, halved
  • 2 avocado
  • 12 oz package of bacon (or 2 tbsp of bacon bits per salad)
  • ½ cup of fresh lemon juice (about 5 lemons)
  • 1 cup of extra virgin olive oil
  • ½ tsp sea salt
  • 2 tbsp dijon mustard
  • 2 tbsp of honey
  • (optional) fresh ground black pepper to taste
Instructions
  1. Chop bacon up into small pieces and saute in batches until golden brown. Drain on paper towels and set aside.
  2. Chop lettuce, halve cherry tomatoes, and slice avocados.
  3. Combine ingredients on a large plate and then sprinkle 2 tbsp of crispy bacon bits over top.
  4. For the dressing, in a container mix lemon juice, sea salt, olive oil, dijon mustard, and honey. Drizzle over salad.
  5. (optional) add some fresh ground black pepper to taste.

Bacon and Broccoli Slaw

Bacon and Broccoli Slaw - Healing and Eating

This bacon and broccoli slaw is perfect for a summer picnic. It’s made with a homemade dijon lemon mayo, that uses coconut oil and olive oil. I love the pre-shredded broccoli stems from Trader Joes. It makes this dish really easy to pull together. You could even make it ahead of time. The mayo will keep for about a week in an airtight container. This is one of those dishes where the flavors meld together in the fridge and get better with time.

Bacon and Broccoli Slaw
 
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Serves: 4
Ingredients
  • 8 oz uncured bacon (pork shoulder)
  • 1 tbsp dijon mustard
  • 2 egg yolks
  • juice of 1 lemon
  • ½ cup extra virgin olive oil
  • ½ cup coconut oil
  • ½ tsp sea salt
  • 1 package of organic broccoli slaw from Trader Joes (contains 12oz shredded broccoli stems and shredded carrots)
Instructions
  1. Chop bacon into cubes and saute until fat is rendered and they start to brown. Remove them from pan onto a dish with paper towels to drain excess fat.
  2. Then to make mayo, separate the egg yolks and add them to a food processor. Then add sea salt, dijon mustard, and juice of 1 lemon. Then pulse a few times.
  3. Then melt coconut oil until it is in liquid form and slowly pour in coconut oil and extra virgin olive oil until it emulsifies.
  4. Then in a large bowl combine shredded broccoli slaw (or broccoli stems) with mayo and bacon. Mix throughly and enjoy.

Antipasto Salad

Antipasto Salad - Healing and Eating

This antipasto salad is really easy to make and will definitely impress your guests. I used my Mom’s Dressing to marinate the veggies, which includes green and black olives, artichoke hearts, peppadews, and roasted red peppers. I also chopped in a few cucumbers … I couldn’t resist a little crunch, and put everything over some wild arugula.¬† I have some slices of genoa salami and rolled proscuitto on the side, but of course you could use whatever Italian cured meat you prefer. I skipped the cheese, because I’m intolerant, but if you can handle it, go for it.

Antipasto Salad - Healing and Eating

You can easily make most of this ahead of time, and assemble everything when you are read to serve. Or have guests assemble it themselves so they can add what they like.

Antipasto Salad
 
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Serves: 2
Ingredients
  • 1 container of wild arugula
  • 1 cup of pitted mixed green and black olives
  • ½ cup of chopped artichoke hearts
  • ½ cup of chopped roasted red peppers
  • ½ cup of chopped peppadews
  • ¼ lb of salami
  • 3 oz prosciutto
  • 1 chopped cucumber
  • ¾ cup of Mom's Dressing(or Italian Dressing)
Instructions
  1. Chop artichoke hearts, roasted red peppers, and peppadews. Combine with olives and add ¼ cup of salad dressing. Marinate for a couple hours, two at least.
  2. Then when ready to serve, arrange salami and prosciutto slices. Add some wild arugula to the side and add marinated vegetables and chopped cucumbers over greens.
  3. Then drizzle some more salad dressing over salad and serve.