Category Archives: Salad

Strawberry Cucumber Salad

Strawberry Cucumber Salad | Paleo + Life

As I write this, great sheets of rain are pouring down outside, our fireplace is going full blast, and I’m making an immense mug of tea. It seems an odd time to be thinking of light, fruit-based dishes like this one. Strawberries, in particular, seem to be the heart of summer.

However, it happened that when I went to the grocery store, I was thinking about salad. Well, about roast chicken and salad. Specifically, about how boring this salad would be, because I always do roast chicken with a big salad. I was also thinking how very, very tired I am of the same old tomato salad, and what on earth could I do instead?

While I was standing there in the produce department, I noticed a stack of strawberries. The combination of the crisp, meaty smell of roasted chicken in my basket and the sweet perfume from the berries reminded me of a lovely meal I’d had at a restaurant ages ago. The salad was fantastic, with strawberries, blackened chicken, corn, black beans — I don’t remember anything else about that evening, but that salad was perfection.

Thus inspired, I picked up the berries, some balsamic vinegar, and dashed home to try to make something like it. In the end, this salad was more like a cousin than a twin, but it added a twist to the routine, the kids happily gobbled it up, and it was lovely having a little bit of summer in the middle of my autumn.

Strawberry Cucumber Salad


  • 1 head romaine lettuce, cut in a chiffonade
  • 10-15 sorrel leaves, cut in a chiffonade
  • 2 tablespoons mild fresh herbs, such as salad burnet or parsley
  • 1 pound fresh strawberries, hulled and sliced
  • 1 cucumber, sliced into half rounds
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • Sea salt
  • Freshly ground black pepper


  1. In a large bowl, combine romaine, sorrel, herbs, berries and cucumber slices. Toss gently with salad tongs.
  2. In a separate bowl, combine olive oil and vinegar, stirring vigorously. Drizzle the mixture over the salad.
  3. Grind salt and black pepper over the salad to taste. Toss salad again; serve immediately.

Paleo Sardine Salad

Sard Sal V Blog

*Note to my readers: I received kitchen tools from Crisp Cooking for review. As always, my opinions are absolutely my own.

Is it weird to be squeamish about a food you love?

For as long as I can remember, I have been a fan of sardines. This seems a wee bit odd, knowing the sweet-toothed creature that I was (and am), but there’s something about that feisty, briny flavor that hits all the right notes for me. Maybe it just reminds me of my childhood, and spending time at my grandma’s. In my memory, my grandma always had sardines in her pantry, and we kids ate them all the time.

It was simultaneously awesome and terrifying to eat a (nearly) whole fish, bones and all. That seemed incredibly daring — perfect for a kid who wants to do something grown-up and brave, but that won’t get them in trouble. Munching on sardines was only for the big kids, which increased the cool factor by about a million. Sardines on saltines with a glop of yellow mustard was a perfect snack.
Now, of course, knowing that sardines are terribly good for you, being full of calcium and omega-3s, I think Grandma was pretty darned smart to keep them around. These days, I eat them with no hesitation.

Sard Sal Blog

I almost feel that I can’t call this a recipe — it’s one of those “I need lunch now – let’s raid the pantry” kind of dishes. I combined my beloved sardines with capers to punch up the saltiness, a a little lemon juice to tame this fishiness, some salt and pepper, and a bit of dill for that bright herbal taste all good salads need.

I also wanted to spiff up my plate: just because it was a quick lunch didn’t mean it had to look rough, right? Half the joy of a good meal is in the presentation. So I played around with some kitchen tools I received from Crisp Cooking, and did some quick fancy cuts. Taking an extra few seconds to do that was simple, but so satisfying to do. I felt like a guest at my own table.

Paleo Sardine Salad


  • 1 romaine lettuce heart, washed and cut in a chiffonade
  • 1 can sardines in olive oil
  • 1/2 orange bell pepper, sliced with a wavy knife
  • 1/2 cucumber, cut with a julienne peeler
  • 1 scallion, sliced
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • Salt and black peppercorns
  • 1/2 teaspoon dried dill weed


  1. Create a mound of lettuce on a medium plate.
  2. Arrange the sardines, pepper slices, and shredded cucumber atop the lettuce as shown in the photo (or whatever way appeals to you). Splash the entire salad with the remaining oil from the can of sardines.
  3. Sprinkle the scallions and capers over the assorted vegetables, then top with a squeeze of lemon juice.
  4. Finish with a grind of freshly ground black peppercorns, a pinch of salt and a sprinkling of dill. Serve immediately.

Super Simple Paleo Salmon Salad

Super Simple Paleo Salmon Salad | Paleo + LifeToday’s post is a little different from the usual goings on here @ Paleo + Life. I’ve contributed a recipe as a guest post over at

I ‘met’ Chef Perry, one of the clever folks behind HauteMealz, virtually when I was trying to decide whether or not to attend IFBC (the food bloggers’ conference).  My search for conference reviews led me to the hilarious video review of the 2013 conference that Perry and his co-chef Chris made. I knew I had to meet these guys, because the combination of sarcasm, humor and food obsession made it obvious that they were my kind of people. Because IFBC was such a packed weekend, I only got to meet Perry in person, and that briefly, but I immediately knew I was right. We clicked right away and have been virtual pen pals ever since.

On to the recipe: Since we are still without a stove, I whipped up one of my staple lunches: Super Simple Paleo Salmon Salad. I tend to blog the recipes I think are more interesting, but most days I eat simple food like this.  This is such a favorite, I would eat it every day if I could.

I adore salmon in whatever form I can get it, and creamy, lush avocados make my world complete. Combining the two is a natural for me. Remember, if your canned salmon is water-packed, be sure to drain it well before mixing. Any good lemon garlic seasoning will do; I’m partial to one from my local spice shop. Finally, if you wanted to dress this up a bit, drizzle on a bit of your favorite oil and add a sprinkle of finishing salt.


Related Posts Plugin for WordPress, Blogger...