When I first heard about people eating "Paleo" - my first reaction was "What is THAT?". My second reaction was one of caution because without knowing what Paleo was, I thought it was some new fad nutrition deprivation diet, or a million dollar marketing concept, for people trying to lose weight. I was so wrong! Paleo cooking and eating is nothing to be scared of at all.
Eating Paleo-style is about eating simple - like the cavemen did back in the day. You don't use (or eat) anything processed or refined when you prepare your foods.
There are more stringent "rules" that a true Paleo chef prescribes to, which The Lady in Red admittedly is not an expert on. This is why she called upon someone who does have more knowledge of the Paleo do's and don't's, yet knows what delicious dishes are all about.
Paleo cooking really getting back to the basics. No, you don't have to eat like a Plain Jane (or Plain Jim), and suffer with lettuce leaves. There's really a tasty way to enjoy light, flavorful, and healthy food, especially the way that The Lady in Red's guest Paleo person prepares her plates.
Thanks to Janice Karakatsanis, she's shining some light on an enjoyable way eat fresh foods, starting with this simple salad. This recipe is one of two recipes Janice will be treating everyone to this month - so stay tuned for a second installment soon!
This salad is really delicious and one of The Lady in Red's favorites. Janice says this salad is "Simple, fresh, and delicious!" and we think you will agree.
If you know The Lady in Red, her focus isn't on a particular style of cooking. She eats meat, sometimes accidentally goes vegetarian, and now has even discovered that Paleo has promise! She eats what she likes, and if it's good, goes for it. So she won't be converting to Paleo full-time. This is just a tasty treat! Enjoy!
Colorful and creative - The Paleo Arugula and Avocado Salad with Lemon Vinaigrette - Photo Credit: Janice Karakatsanis
Ingredients for the salad:
2 cups fresh arugula
1/2 avocado, diced
5 or 6 grape tomatoes, halved
Ingredients for the lemon vinaigrette:
3 Tbsp olive oil
1 Tbsp fresh lemon juice
1/4 tsp seasoned salt*
1/4 tsp garlic powder
Instructions for the salad:
1. Whisk all of the lemon vinaigrette ingredients right in the salad bowl.
2. Add the salad ingredients. Toss. Serve.
Special Notes:
The recipe above is Janice's original method for creating this appetizing salad. On occasion, I've also added a sprinkling of sliced scallions to this, too, for an extra burst of flavor. If you are inclined, you can add 1/4 tsp ground black pepper to the vinaigrette as well. If you are counting calories, you can forgo the olive oil in the dressing and just drizzle some seasoned lemon juice over the greens, too.
*If you don't have seasoned salt, I've found that using regular salt also works well as a substitute.
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