Category: Salad

DR. GUNDRY'S SEED SAR SALAD

8/9/2018

2 Comments

Serves 2
A primal version of Caesar salad

For the dressing

1/2 cup tahini sauce
1 garlic clove, crushed, or 1/8 to 1/4 tsp. garlic powder
1/4 tsp. each sea salt and cracked black pepper, plus additional pepper for serving
Juice of 1/2 lemon, preferably Meyer
1 tsp. Dijon mustard
4 Tbsp. extra-virgin olive oil

For the Salad

1 (5-oz.) package pre-washed romaine leaves, or 1 head romaine, leaves washed and torn
Choice of: 2 grilled chicken breast halves or boneless thigh (available in most grocery stores); 1 cup cooked cocktail shrimp; 1 (6-oz) can albacore tuna in water, drained; or (5- or 6-oz.) can crab meat
Shaved Parmigiano-Reggiano cheese, for garnish

Make the dressing

In the bowl of a small food processor, pulse the pumpkin seeds until finely ground but not a paste, or pulse in small batches in a spice or coffee grinder.
If using a food processor, add the garlic, sea salt, and pepper, and pulse until the garlic is well mixed with the seeds. Squeeze in the lemon juice, add the mustard and oil, and blend until creamy. Check and add more salt if desired. Dressing should be thick, but if it is too thick, add more oil or lemon juice. (The dressing can be made and stored in the refrigerator for several days. If it separates, simply whisk briefly before serving.)

Make the salad

Place the salad greens in a large mixing bowl, pour on the dressing, and mix well until the leaves are coated. Place on two plates and top with your choice of protein. Shave a few strips of Parmigiano-Reggiano over the top and sprinkle with a grinding or two of fresh pepper.

Notes

Dr. Gundry's tip: the dressing is equally good as a dip for veggies or drizzled over grilled or steamed asparagus.

By Steven R. Gundry, Dr. Gundry's Diet Evolution

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CALIFORNIA EGG & AVOCADO SALAD

7/7/2018

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California Egg & Avocado Salad

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

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GRASS FED STEAK WITH AVOCADO

7/7/2018

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Grass Fed Steak & Avocado Salad

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.

Source: Autumn Boyle

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PROSCIUTTO & FIG SALAD WITH RICE

7/7/2018

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Prosciutto & Fig Salad with Rice

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.

By Autumn Boyle

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RED, WHITE, AND BLUE SLAW

7/7/2018

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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.

by Autumn Boyle

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Chicken & Arugula Salad

7/7/2018

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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.
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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.

Source: Autumn Boyle

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RECIPES

DR. GUNDRY'S SEED SAR SALAD

CALIFORNIA EGG & AVOCADO SALAD

GRASS FED STEAK WITH AVOCADO

PROSCIUTTO & FIG SALAD WITH RICE

RED, WHITE, AND BLUE SLAW

Chicken & Arugula Salad

Archives

Categories

Phases, under construction

​RECIPES

DR. GUNDRY'S SEED SAR SALAD

CALIFORNIA EGG & AVOCADO SALAD

GRASS FED STEAK WITH AVOCADO

PROSCIUTTO & FIG SALAD WITH RICE

RED, WHITE, AND BLUE SLAW

Chicken & Arugula Salad

Archives

Categories

Phases, under construction

RECIPES