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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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