Filed In: Salads

Whole30 Thai Larb (Spicy Pork Salad)

Thai food is just the best. Its spicy (#1 in my book) and it uses so many fresh herbs that make your taste buds freak out in the most wonderful way. I just cannot get enough of it!

Larb Gai is one of my husband and my all time favorite dishes. It’s quick to make and has so many delicious flavors. Plus, it’s super healthy!

I like to make my Larb with ground pork, but you can also use ground turkey, chicken, or beef if you’d prefer. With the delicious umami flavor from the fish sauce and lime, the heat from the thai chiles, and the freshness from all of the herbs… it really doesn’t matter which meat you choose because it’s all good.

 

Photos by Kristen Kilpatrick

Print Recipe
Whole30 Thai Larb (Spicy Pork Salad)
A fantastic and easy Whole30 take on the Thai Classic!
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Serving
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Serving
Instructions
  1. In a large skillet, heat olive oil over medium-high heat. When hot, but not smoking, toss in the shallots, the ground pork, and the garlic. Season the pork with a little salt and pepper and using the back of a spoon break it up. Continue to cook, stirring and breaking up the meat often, until the pork is cooked through, about 7-10 minutes.
  2. Drain off excess fat if necessary and place pork back in the skillet over medium heat.
  3. Toss in the thai chiles, the fish sauce and lime juice. saute for 2-3 more minutes.
  4. Add the fresh herbs, stir in, remove from heat and serve immediately.
  5. Serve in lettuce cups or over a bed of lettuce topped with more freshly chopped cilantro, mint and basil (optional). Also serve with a side of sliced cucumber, onions, and a wedge of lime.
Share this Recipe

Steak Fajita Salad with Creamy Cilantro-Lime Dressing

This Texan really loves her tex-mex food and fajitas are at the top of my list. They are a healthy choice when you leave out the tortillas, cheese, and sour cream and so full of flavor!

Since I love fajitas so very much, I decided to dedicate this hearty, healthy salad to them. And, since we can’t enjoy all of the tortillas, cheese and what not–I topped it all off with a delicious creamy cilantro-lime dressing.

You’ll leave this meal thinking a salad has never been so satisfying. Enjoy!

Print Recipe
Steak Fajita Salad with Creamy Cilantro-Lime Dressing
A delicious, hearty fajita salad that is Whole30 and Paleo approved!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Instructions
Creamy Cilantro-Lime Dressing
  1. Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  2. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  3. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo (because it is 😉
  4. Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.
For the Steak and Peppers:
  1. Using a sharp knife, slice steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
  2. Place the sliced steak in a bowl or large ziplock bag with all of the "for the steak" ingredients (oil and spices). Toss to coat. Let marinade at room temp for 15-30 minutes.
  3. Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
  4. Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden brown crust (about 10 minutes total).
  5. Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
  6. Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you're sautéing these!
  7. Divide lettuce amongst 4 bowls. Top with sliced avocado, the steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).
Share this Recipe

Del Corazon Ensalada

Dallas folks, do you recognize this salad? Yep, I totally remade Mr. Mesero’s “Del Corazon” salad in my own kitchen because, well, its the best! Not to toot my own horn or anything but, I will say that I took their salad and made it better. It’s all in my dressing! At Mr. Mesero, they use olive oil to dress their salad, which is simply fantastic. You’ll see that I my delicious dressing is made with extra virgin olive oil, cholula, lime, and cilantro. My absolute favorite thing about this salad is the addition of hearts of palm. I just love hearts of palm in my salads!

This is perfect for warm weather lunch or dinner! Enjoy!


Print Recipe
Del Corazon Ensalada
A delicious grilled chicken salad with a cholula lime vinaigrette.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Instructions
  1. In a small bowl, whisk together 1/4 cup of olive oil, the cholula, cilantro, the juice of 2 limes, and salt and pepper (to taste). Whisk together and set aside.
  2. Butterfly both of the chicken breasts: Place one hand on top of the chicken breast, slice it open horizontally cutting almost to the other side but not all the way through. Open it like a book.
  3. Season the chicken all over with the dried oregano, garlic powder, and salt and pepper to taste.
  4. Heat a skillet (preferably cast iron) over medium-high heat. Add 2 tbsp. olive oil and when hot, add the chicken breasts. Sear until chicken is golden brown on both sides and cooked all the way through (about 5 minutes per side). Set aside to rest for 5 minutes before slicing.
  5. Tear bibb lettuce into bite sized pieces and place in the bottom of a large bowl. Top with the sliced cherry tomatoes, the cubed avocado, and the hearts of palm.
  6. Slice the cooled chicken breasts thinly. Place over the salad. Drizzle with the salad dressing. Toss to coat. Serve and enjoy!
Share this Recipe

Whole30 Spring Roll Bowl

Here you can have all the flavors of a Vietnamese spring roll without the rolling and without the rice paper! 

After making my Whole30 compliant pho and using spiralized daikon for the first time, I became inspired to use it again in replace of traditional rice noodles. This bowl was a last minute creation with a bunch of leftover veggies and it is pure gold. I am especially obsessed with my faux “peanut” sauce that I used Barney’s Bare Smooth Almond Butter in replace of peanut butter to keep it Whole30 compliant. For all of you spring roll lovers out there (whole30 or not) this is such a fun, healthy way to enjoy a spring roll. 

Whole30 Deconstructed Spring Roll Bowl
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the Chicken
  1. 2 chicken breasts
  2. salt and pepper, to taste
  3. 1 tbsp. avocado oil (or oil of choice)
For the Peanut Sauce
  1. 3 tbsp. Barney's Smooth Almond Butter
  2. 1/4 cup full fat, unsweetened Coconut Milk
  3. 1 tbsp. coconut aminos
  4. 1 clove garlic
  5. 1 tbsp. red boat fish sauce
For the bowl
  1. 1 large daikon, peeled and spiralized on the smallest setting
  2. 2 radishes, sliced thin
  3. 1 small jalapeno, sliced very thin
  4. 1 carrot, peeled and cut into small sticks (your just use the storebought matchsticks)
  5. 1/4 red onion, sliced very thin
  6. 1 avocado, sliced
  7. small handful of fresh mint
  8. small handful of fresh cilantro
  9. small handful handful of fresh basil or thai basil
Instructions
  1. First, butterfly your chicken breast. Place one hand on top of the chicken to keep it steady and slice meat horizontally, cutting almost to the other side. Open it like a book.
  2. Season both sides of the meat with salt and pepper, to taste.
  3. Heat 2 tbsp. oil over medium high heat in a large skillet, sear chicken on both sides until it is nice and brown and cooked through, about 4-5 minutes per side. Set aside to let cool.
  4. Meanwhile, In a blender or food processor, combine the ingredients for the "peanut" sauce. (but be sure you stir the coconut milk in the can well before you pour it, so that it is no longer separated). blend until smooth and combined. Set aside.
  5. Now, time to assembly your bowl: in four separate bowls, divide daikon to fill bottom of the bowl. Top with sliced chicken, avocado, radishes, onion, carrots, jalapeno, and fresh herbs.
  6. Drizzle with "peanut" sauce. Serve and enjoy!
The Defined Dish http://www.thedefineddish.com/

Green Goddess Egg and Avocado Salad

Maybe it’s just me, but egg salads typically kind of gross me out. It makes me think of going to someone’s grandmother’s house and eating a stinky old, mustard covered, mushy egg salad. Maybe your grandma made a delicious egg salad? But maybe not. Either way, this recipe totally changes everything you ever thought about an egg salad.

Move over grandma and your old egg salad.

My new favorite sauce, this green goddess dressing, is quickly becoming a staple in my household. I could put that shit on everything and never grow tired of it! Try vamping up your traditional egg salad by making this rendition of it. Its freaking fabulous. I am officially an egg salad LOVER.

Green Goddess Egg and Avocado Salad
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 8 eggs
  2. 1 avocado, cubed
  3. 1/2 cup Homemade Basil Green Goddess Dressing
  4. salt and pepper, to taste
Instructions
  1. First, lets get those eggs "hardboiled". You can be lazy (no judgement, I do this all the time) and buy your eggs already hardboiled from Wholefoods.) Or, see step 2 to cook them in your own kitchen.
  2. I like to STEAM mine. (Placing eggs into a pot full of steaming water cooks them evenly and gently, with less risk of cracking, than dropping them into simmering water.) Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking for 12 minutes. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
  3. Cut the hardboiled eggs into eighths and place cut eggs into a bowl.
  4. Add the cubed avocado and pour the green goddess dressing over it all. Carefully fold the dressing into the eggs and avocado. Season with a little salt and pepper, to taste.
  5. Serve and enjoy!
The Defined Dish http://www.thedefineddish.com/