I promise that you are going to want to hunt me down and give me a big, fat kiss after you eat this salad. And the best thing is, it’s for everyone – even vegans. You could put a spin on it like adding feta and shrimp, chicken, or salmon if you want it to be a main course that will serve all. (Paleos will skip the feta).
Doesn’t it look yummy? Come along, and I’ll share the recipe with you.
The original recipe was in Bon Appetit magazine, but I switched it up so much that it became mine.
PALEO STRAWBERRY/ALMOND/PEA SALAD
2 cups strawberries, hulled and sliced
1 cup almonds (I used salted and roasted, but use the kind you like)
1 1/2 cups frozen peas, thalled
1 package arugula
Your favorite balsamic dressing (I used the Barefoot Contessa’s recipe, below)
Place the first four ingredients in a large salad bowl. Drizzle with dressing (not too much.) Toss
To make this a main course, add shrimp, baked chicken breast, or salmon. To make it non-paleo, add shaved Parmesan cheese or crumbled feta.
1/4 cup olive oil (I use less)
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey (I add this to cut the tartness)
Whisk in a bowl.