Tag Archives: dressing

Kale Summer Salad with Orange Ginger Dressing

Kale Summer Salad with Orange Ginger Dressing

kale salad orange ginger dressing almond paleo vegan gluten fruit easyAfter not eating the best on our recent vacation, I was really looking forward to getting back into our healthy clean eating habits again. It’s only been a couple days and thankfully my body is already starting to feel like itself again.

kale salad orange ginger dressing almond paleo vegan gluten fruit easyI love what kale does for my body so when I found this recipe at ifoodreal.com, I knew it had to be made STAT! I made my tweaks and chowed down. This is now my new favorite summer salad. Vegan, gluten free and absolutely paleo optional just by omitting the sliced almonds.

kale salad orange ginger dressing almond paleo vegan gluten fruit easyI used baby kale mixed with the mixed greens to cut the bitterness that kale can have at times. Massaging olive oil into the leaves and using sweet fruit completely wiped out any bitterness too. I added a small handful of shredded carrots just because I had some leftover in the fridge so if you have random veggies that you don’t want to go to waste, throw them in too.

Kale Summer Salad with Orange Ginger Dressing
 
Prep time
Total time
 
Author:
Recipe type: Paleo, Vegan, Salad, Gluten Free
Serves: 4
Ingredients
  • SALAD:
  • 4 packed cups organic baby kale (rinsed and de-stemmed if necessary)
  • 3 packed cups mixed greens lettuce
  • 1 Tablespoon extra virgin olive oil
  • Orange zest from a whole orange
  • ½ large orange, peeled & diced
  • ⅓ cup pomegranate arils
  • ⅓ cup slivered or sliced almonds (can omit almonds if making paleo)
  • ⅓ cup mushrooms, diced small
  • Pinch of salt
  • DRESSING:
  • 1 orange peeled and cubed
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon fresh grated ginger (about a 1 inch piece)
  • Pinch salt/pepper
Instructions
  1. In a large bowl mix kale, mixed greens and olive oil. Massage olive oil into leaves with your hands. The leaves will shrink up once the oil is massaged into them.
  2. Add the remaining salad ingredients and mix to combine, set aside.
  3. Prepare dressing by placing all dressing ingredients in your blender (I used a Nutribullet) and blend until liquid.
  4. Pour dressing over salad and mix.
  5. Eat and be happy.

 

 

Coconut Shrimp Cakes with Creamy Avocado Dressing

Coconut Shrimp Cakes with Creamy Avocado Dressing

shrimp shellfish paleo coconut avocado cake onion protein

A little twist on the typical crab cake. I had a pound of frozen shrimp in the freezer and went on a search for a paleo, gluten-free shrimp recipe. I stumbled on this one and followed it to a “t”.

shrimp shellfish paleo coconut avocado cake onion protein

The only tweak I did make from the original recipe was pairing the shrimp cakes with this tasty, creamy avocado dressing. it was simple to whip up and really light and creamy.

shrimp paleo coconut avocado cake onion protein shellfish

I topped some mixed greens with the shrimp cakes, added a dollop of creamy avocado dressing, a squirt of lemon and sprinkled the green onions on the top. Delectable.

This recipe can easily be made gluten-free by using gluten-free sriracha.

{ I always use organics whenever available }

Shrimp Cakes with Creamy Avocado Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten-Free
Serves: 4
Ingredients
  • SHRIMP CAKES:
  • 1 pound cooked shrimp (shelled, cleaned, tails cut off)
  • 1 cup dried, unsweetened coconut, divided (⅔ cup, ⅓ cup)
  • 2 diced green onions (keep the white part and the green part separate)
  • 1 teaspoon Dijon mustard
  • 1 egg
  • Squirt of sriracha
  • Zest from 1 lemon
  • 1 lemon wedged
  • A generous pinch of salt and pepper
  • 3 -5 Tablespoons coconut oil for cooking
  • DRESSING:
  • 1 avocado
  • 2 teaspoons wasabi paste
  • ⅓ cup Water
  • 1 Tablespoon Coconut Aminos (can sub with soy sauce)
  • 1 Tablespoon red pepper infused rice vinegar
  • Dash of Sea Salt
Instructions
  1. Put cooked shrimp in food processor and pulse until shrimp is the finely chopped, almost paste-like.
  2. In a medium bowl combine shrimp, ⅔ cup shredded coconut, white parts of green onions, dijon mustard, egg, sriracha, lemon zest, salt/pepper. Combine with a fork until all ingredients are well blended.
  3. Place ⅓ cup of the remaining coconut in a separate small bowl.
  4. Heat 3 tablespoons coconut oil on medium/low. To test oil, drizzle a drop of water in the pan and see if it pops. If it does, your oil is ready.
  5. Form about 2 - 3 tablespoons of shrimp mixture into a flat patty, about a ½ inch thick.
  6. Sprinkle one side of the patty with shredded coconut (press it into the patty), turn it over and do the same on the other side.
  7. Place patty in heated oil. Cook about 3 - 4 minutes each side until nicely browned.
  8. Repeat until all patties have been cooked. You may have to do 2 rounds as all the patties may not fit in your pan at one time.
  9. Place cooked patties on a plate lined with a couple of paper towels to soak up excess oil.
  10. DRESSING:
  11. Place all ingredients for dressing in a food processor and blend thoroughly.
  12. SERVING SUGGESTION:
  13. Top some mixed greens with shrimp cakes, a dollop of avocado dressing, a squirt of lemon and a sprinkle of green onions.
  14. Enjoy!

 

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