This loaded salad is inspired by sunny California and the wonderful things that grow there. This is a phase 3 salad (or phase 2 vegetarian), easily made phase 2 without the chickpeas.
Start with a base of mixed baby greens. This is just the beginning. Add all of the following: pressure cooked chickpeas (optional), sliced hard-boiled pastured egg, sliced avocados, slivered almonds (blanched), broccoli sprouts, sliced radishes, shredded carrots, and chopped fresh chives.
For dressing, whisk together: 1/2 cup almond milk yogurt, 2 tablespoons water, 2 tablespoons apple cider vinegar, and 1 tablespoon extra-virgin olive oil (California, of course!). Season with salt and pepper. Source. Autumn Boyle
Start with a base of baby romaine and add a few slices of grass-fed sirloin steak, cooked medium-rare (3-5 minutes per side over medium stovetop heat). Add sliced red onions, crumbled Feta cheese, chopped fresh cilantro, and lots of avocado slices. Dress with lime juice and plenty of olive oil.
Start with a base of arugula (my favorite, if you couldn't tell), and top with prosciutto, cooked until crispy and crumbled. Add a chopped fresh fig and a scoop of prepared shirataki or cauliflower rice (or Basmati, in phase 3). Sprinkle with salt and pepper, and dress with olive oil and lemon juice. Easy salads are my favorite. All of the recipes I send out fit on a single page with a large picture, so it's all simple, 5-10-ingredient meals that are easy to throw together, but still delicious.
Red, White, & Blue Slaw (With Purple Cabbage Majesty)
Start with a base of thin-shredded green and red cabbage and a thin-sliced red onion. Mix in fresh blueberries, although I prefer to use them as garnish so they don't get squashed (I made a lot of coleslaw).
Now, that beautiful red dressing... It gets its color from beetroot powder, sent from Live Glean for experimentation and review. I only used three ingredients to make this vivid red dressing: mix 1/2 cup coconut oil mayo (I use Chosen Foods) and 2 tablespoons apple cider vinegar until mayo is thinned. Add 1 tablespoon beetroot powder and whisk vigorously until color is fully combined and dressing is smooth and creamy.
A vegetarian take on yesterday's chicken & arugula salad, this is a phase 2 salad for vegetarians or phase 3 for you meat-eaters.
Start with a base of arugula and add pressure cooked cannellini beans, sliced shallots, pine nuts, crumbled Greek Feta cheese, chopped fresh dill, salt, pepper, and a dressing of white wine or white balsamic vinegar with plenty of olive oil.
This time of year I can find pastured/supplemented chickens at a farm nearby. A whole chicken fits in my Instant Pot with 1 cup of broth, and I pressure cook on High for 30 minutes, and it's fall-off-the-bone tender and easy to shred. All week, I can add a little shredded chicken to salads. . This salad is super easy: start with a base of arugula and add sliced radishes, sliced red onions, shredded chicken, lemon juice, lots of olive oil, and salt/pepper.