Paleo Cucumber Salad




Ingredients:

  • 2 teaspoons of olive oil

  • 6–8 brussels sprouts, chopped

  • 1 zucchini, washed and sliced

  • 1 garlic clove, smashed and minced

  • ¼ cup almonds

  • 2 teaspoons cinnamon

  • 2 cups of each: kale and spinach

  • 1 cucumber, washed and sliced

  • 1 cucumber, washed and spiralized

  • 1 avocado, pitted and diced

  • The seeds from 2 pomegranates

  • ¼–½ cup raisins

  • For the dressing:

  • 2 tablespoons lemon juice

  • 1 teaspoon grated lemon zest

  • ¼ cup olive oil

  • 1 tablespoon plus 2 teaspoons raw honey

  • ½ teaspoon of each Himalayan salt and pepper


Directions:

  1. Preheat oven to 350 F.

  2. In a baking dish, combine the first six ingredients and bake for 30 minutes.

  3. In a large salad bowl combine the cucumbers, kale, spinach, avocado, pomegranate seeds and raisins and chill while you make the dressing.

  4. In a medium bowl whisk together the ingredients for the dressing and chill.

  5. Remove the large salad bowl from the fridge and add the baked veggies and dressing, stirring until well-combined.

  6. Top with more pomegranate seeds and raisins if desired.

The Breakdown:

Makes a total of 3 servings or 5-6 side salads.


#Paleo #salad #PaleoDiet #Paleosalad #PaleoRecipes

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DR. WILL MOSBEY

7221 PINEVILLE MATTHEWS RD, SUITE 400

CHARLOTTE, NC 28226

PHONE: 980-237-7646

Created and Designed by Dr. Will Mosbey © 2020

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