I found a new blog I really enjoy!! Marmalade & Mileposts. She works with me and I need to tell her how excited I was to review her blog and find so many recipes that are total gems! And Paleo!
Here are a few I can’t wait to try.
| Avocado & Walnut Salad |
|
- 1 Butter or Bibb letttuce
- 1 Romaine lettuce
- 4 tbsp olive oil
- 1 1/2 tbsp Xyla (or similar product)**
- 2 tbsp white wine vinegar
- 1 tbsp finely chopped parsley
- 1/4 tsp dried oregano
- Coarse salt and ground pepper
- 2 avocados
- 2 oz shelled walnuts, chopped into large pieces
- Tear the lettuces into large pieces and place in a serving dish or bowl.
- Whisk the olive oil, Xyla, white wine vinegar, parsley, and oregano in a small bowl until completely blended. Season with salt and pepper to taste.
- Peel and stone the avocados and then slice.
- Add avocado slices to the dressing and carefully turn to coat them.
- Spoon the avocado slices evenly over the bed of lettuce.
- Drizzle the remaining dressing over the salad.
- Sprinkle the walnuts evenly on top.
** Use 1 tbsp sugar if you are not avoiding sugars.
Again from Marmalade & Mileposts
| Salmon with Orange and Fennel |
|
- 2 large oranges, segmented (see note below for how to segment an orange)
- 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise, fronds reserved for garnish
- 1/4 cup pitted green olives, halved
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- 2 teaspoons coconut oil**
- 4 skinless salmon fillets (make sure they are of uniform thickness so that they all cook in the same time)
- In a bowl, combine the orange segments and juice, fennel, olives, lemon juice, and olive oil; season with salt and pepper, and toss gently. Set aside.
- In a large nonstick skillet, heat the coconut oil over medium heat.
- Add salmon fillets, flat side down, and cook until browned, about 3 minutes.
- Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.
- Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece.
- Garnish with fennel fronds.
Segmenting an orange: with the peel still on the fruit, slice off the stem and blossom ends. Following the fruit’s curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Once the segments of orange are removed, squeeze the membranes for juice.
**You cannot taste the coconut in the finished dish. Trust me on this one if you’ve never used coconut oil for cooking before.
One last recipe – this one is from How Sweet It Is:
Thai Crunch Chicken Salad
http://www.howsweeteats.com/2012/06/thai-crunch-chicken-salad/
