Steak and Blueberry Salad

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I can’t get enough of salads on summer days, so I’m always looking for new taste combinations and ways to pair protein with antioxidant rich fruits.

In this summer salad, cooked steak provides substance, while the sun-dried tomatoes and blueberries compete for attention, creating a taste sensation that’s both hunger satisfying and delightful!

INGREDIENTS

1/2 pound cooked steak, warmed and cut into thin strips
1 cup mixed greens of your choice
1/8 cup sun-dried tomatoes
1/8 cup blueberries
1/8 cup balsamic vinegar for dressing

RECIPE

On a dinner plate, lay the steak strips out to form the bed of the dish.
Top with the greens and then decorate with sun-dried tomatoes and blueberries.
Finish with a drizzle of balsamic vinegar and enjoy while the steak is still warm.

Here’s to simple yet decadent salad dishes!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Pear and Prosciutto Salad

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For those times when you need to plate up a something delicious to serve for unexpected guests, or you just feel like treating yourself to a gourmet salad lunch with a crisp glass of Chardonnay, this is the go-to recipe!

Super simple, yet elegant, this summer salad pairs the gentle, slightly sweet notes of pear with the slightly salty taste of cured Prosciutto.

INGREDIENTS

1 cup mixed greens
1/2 ripe pear, chopped
1 to 2 slices of Prosciutto, cut into bite sized strips
Balsamic vinegar for dressing

RECIPE

On a salad plate, toss the mixed greens of your choice, before topping them with the chopped pear and Prosciutto strips.
Drizzle with balsamic vinegar…and just like that you’re ready to enjoy a decadent summer salad!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Salmon Salad

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The spring has arrived and it’s time to get in extra good shape for the summer months!

This Paleo perfect protein salad has a variety of essential nutrients like omega 3, fiber, vitamin C and K, and is a quick and easy way to boost your health this season.

INGREDIENTS

1/4 pound fresh salmon
1 tablespoon coconut oil
1 cup salad greens
1/8 cup sundried tomatoes, sliced
1/4 cup Cucumber Dressing

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the salmon fillet and cook for about 5 minutes on each side.
Place the salad greens of your choice in a bowl and decorate with the sundried tomatoes.
Once the salmon is fully cooked, place it atop the greens and then dress with Cucumber Dressing.
Serve while the salmon is warm for a fabulous and healthy spring salad.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Mediterranean Steak Salad

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Eating adequate amounts of salad greens can be a challenge as the winter approaches and hot dishes such as soups and stews become so much more appealing. Salad greens provide your body with a number of nutrients, such as fiber, iron, magnesium and Vitamin K, and contribute to overall health.

http://theitworksway.blogspot.com/2011/07/gods-good-greens.html

To make salads more appealing during the cooler months, try adding cooked, warm proteins and vegetables as toppings.

In this recipe, the salty taste of marinated black olives, combined with the subtly sweet taste of sun-dried tomatoes and the tenderness of marinated steak, forms a salad combination that transports you to the Mediterranean.

INGREDIENTS

1 tablespoon coconut oil
1/4 pound steak, cut into thin strips
5 whole, marinated, pitted black olives
1/8 cup sun-dried tomatoes, sliced
1 cup fresh salad greens of your choice
3 slices of tomato, sliced down the middle

RECIPE

Melt the coconut oil over medium heat.
Add the steak strips and cook for about 3 minutes, turning midway so that both sides of the strips brown.
Add the olives and sun-dried tomatoes and continue to cook for another 2-4 minutes, until the steak is cooked to your liking.
On a dinner plate, spread out the salad greens and tomato slices.
Top the greens with the steak, olive and sun-dried tomato mix and enjoy while the meat is warm.

Note: There is no real need for dressing as the juice of the marinated olives blends with the coconut oil to form a dressing of its own that is slightly salty and oh-so sultry! But, should you desire more moisture, simply drizzle a little olive oil over the salad before serving.

Enjoy your taste of the Med,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Coronation Salad

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Springtime is just around the corner and the warmer the weather gets the more appealing a light and warm salad becomes. This protein topped green wonder is drizzled in a subtle-curry dressing and takes just a few minutes to prepare.

INGREDIENTS

5 shrimp or 5 thin organic chicken strips (hereafter referred to as “protein”)
1 tablespoon coconut oil
1/4 cup coconut milk
1 teaspoon curry powder (makes a mild curry sauce)
1 teaspoon garlic, finely chopped
1 1/2 cups tossed greens (baby spinach and kale make a great, healthy combination)
1 peach, sliced thinly
1 tablespoon organic dried blueberries (can be substituted with cranberries or goji berries)

RECIPE

In a small saucepan, melt coconut oil at medium heat.
Add your protein choice and cook until well done and slightly browned.
Add the coconut milk, curry powder and garlic and stir together with the protein until well blended. Allow to simmer for 2-4 minutes; the sauce will thicken slightly.
Place tossed greens on a plate and arrange peaches for presentation.
Place the cooked protein on the salad bed and top with the curried dressing.
Sprinkle with blueberries and serve while the protein is still warm.

And there you have it–a super easy yet tasty and pretty fancy-looking spring salad to impress yourself and your guests. Simply pair with a crisp glass of Riesling or fruit-infused water and toast to the spring sunshine!

Camilla Carboni

@camillacarboni camillacarboni.com