As soon as we get a bit of good weather I am straight onto the salads; it makes me feel like I am whole new person. Gone are the heavy winter dishes and in come the salads and grilled meats and fish. It is just amazing what a bit of sunshine can do for your outlook in general as well as your eating habits. I have filled this Paleo salad full of fresh, spring flavours and combined vegetables, fruits and nuts to make it a show stopper.
You will have heard me moan before about how much I hate it when salads are done badly. There is just no need for it and it simply perpetuates the myth that salads have to be boring and tasteless. This is certainly not the case with any salad that I prepare in my house! All you need is a bit of creativity and you will be amazed at what works well together. I find that salad can also be elevated to new levels by the dressing. It is the crowning glory and often what people remember the most. To find out more about making Paleo salads a breeze then take a look at my article on How to Make the Perfect Paleo Salad and Dressing which includes tips and three dressing recipes to get you started; including a Paleo caeser dressing.
At the moment I am spiralizing anything I can get my hands on. Not only is it quicker than chopping but I just love the long ribbons of colour and goodness that it creates and, aesthetically, it makes the salad perfect for centre place on the table. For this recipe I wanted to create a rainbow of colours and have put together some of my favourite flavour combinations; beetroot, apple and walnut is most definitely one of them. If you include some dairy in your diet then you might want to add in some goats cheese as well. Alongside the beetroot is carrot and courgette and then finished with a tahini dressing and a drizzle of extra virgin olive oil. The result is a delicious Paleo salad that stands out for all the right reasons.
If you have not come across tahini before it is a paste made from sunflower seeds. To look at it is very similar in consistency to nut butter and it is what adds that distinctive flavour to houmous. It works well in salad dressings or you can make it into a dip for Paleo crackers or bread and enjoy the flavours of houmous but without the chickpeas. It is a great Paleo store cupboard ingredient to have. You should be able to get from the supermarket (but make sure you check the label) I get mine online from Perfectly Paleo.
This Paleo salad can be served as a main course for 2 people or as a side dish for 3-4 people. It would work really well with grilled meat or fish and would make an eye catching salad dish for a barbecue. To make the vegetables easier to serve you can use scissors to chop them up into more manageable pieces after they have been spiralized; otherwise you can end up with one never ending piece which can get messy.
PIN THE RECIPE FOR LATER:
- 2 carrots, peeled and spiralized
- 1 large beetroot, peeled and spiralized
- 1 large courgette, peeled and spiralized
- 2 granny smith apples, chopped
- 30g walnuts, crushed
- 1 tbsp extra virgin olive oil
- For the tahini dressing:
- 2 tbsp tahini
- 3 tbsp extra virgin olive oil
- 30ml water
- ½ lemon, juice only
- Pinch of sea salt
- Place all of the dressing ingredients into a blender and mix until combined. Add more water if needed to get to the consistency that you prefer.
- Place the spiralized vegetables into a large bowl and add the olive oil.
- Mix together well then add in the chopped apple and the walnuts.
- Plate up the vegetables and drizzle with the tahini dressing.
- Season and enjoy as a side dish or have as a main course; would work well with some leftover shredded chicken and if you include some dairy in your diet then goats cheese would be perfect.
** Spread cling film over your preparation area and chopping board to help prevent beetroot stains.
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