Salads Archives - The Nourishing Home

Strawberry Cobb Salad with Balsamic Lime Vinaigrette {Whole30}

This sweet and savory Strawberry Cobb Salad makes a delightful weeknight dinner, or serve it buffet-style for a beautiful dish perfect for summer entertaining!

We always get excited when strawberry season arrives! We just adore the fresh, sweet flavor of sun-ripened berries! They’re so versatile and can brighten up virtually any dish from grilled meats to sweet treats!

And of course, they’re the perfect addition to summer salads like this beautiful and flavorful Strawberry Cobb Salad! The combination of fresh strawberries with sweet and tangy balsamic lime vinaigrette transforms the classic cobb to a whole new level of yumminess!

One of my favorite things about this sensational ensemble is how simple, yet elegant and satisfying it is, which makes it perfect for entertaining. We had company visiting with us this week, so I decided to serve this scrumptious salad buffet-style and it received rave reviews! Everyone, even the kids (hallelujah), enjoyed this delicious healthy salad!

Another plus – it comes together in a snap with just a little prepping ahead. I made the balsamic lime vinaigrette and boiled the eggs a few days beforehand, since both keep well in the fridge for up to a week. And I also made extra bacon over the weekend and hid it in the freezer (I’m sure I don’t have to explain why?).

The rest of the ingredients are super easy to pull together the day you plan to serve it. And you can opt to grill the chicken just before serving so it’s warm, or grill it ahead of time and rewarm it or serve it cold. It’s totally up to you!

Then it’s as easy as piling all of these amazing toppings onto a bed of mixed salad greens, or setting everything out separately for a delicious make-your-own cobb salad buffet! (By the way, if you make extra like I do, you’ll have a fabulous easy lunch to look forward to as well. Yes!)

If you’re as excited about fresh strawberries as we are, be sure to take a peek at the delicious Strawberry Recipe Round-Up I’m sharing over at The Better Mom. It includes my family’s favorite berry-licious recipes perfect for summer!

P.S. If you’re doing Whole30 and are in search of compliant bacon, we purchase our pastured meats from ButcherBox. Also, there are a couple of compliant brands you may be able to find at your local market, such as Pederson’s, Wellshire Farms and Naked Bacon. (Just be sure to check labels.)

Strawberry Cobb Salad with Balsamic Lime Vinaigrette {Whole30}

Yield: 4 servings

Ingredients

For the vinaigrette

3/4 cup avocado oil (or EVOO)
1/4 cup balsamic vinegar
3 Tbsp fresh squeezed lime juice
1 tsp fresh lime zest
1 clove garlic, minced
1/4 tsp each of dried basil, oregano
and ground ginger
3/4 tsp sea salt
1/8 tsp fresh ground black pepper

For the grilled chicken

1.25 lbs boneless, skinless organic chicken tenders (or use grassfed steak; see recipe note below)
1/4 cup of the balsamic lime marinade

For the salad

10oz mixed baby lettuce salad greens
1/2 lb fresh strawberries, hulled & sliced
3/4 cup cooked & crumbled uncured bacon
5 large eggs, boiled & quartered
2 avocados, diced
Optional: Red onion slices

Instructions

In a small bowl, whisk together the vinaigrette ingredients. Place 1/4 cup of the vinaigrette into a gallon-size baggie (or mixing bowl). Place remaining vinaigrette in a mason jar and refrigerate.
Add the chicken tenders to the baggie (or mixing bowl) and toss well to coat. Place chicken in fridge to marinate for at least 30 minutes or overnight.
When ready to serve, preheat grill to medium-high heat. Clean the grill grate with a grill brush. Then oil the grate to prevent the chicken from sticking. (Dip a wad of paper towels into oil, grab the wad with grill tongs, and then brush the grate.)
Grill chicken tenders about 2 minutes per side, until cooked through. Transfer chicken to a plate, cover loosely with foil, and let it rest while you pull together the salad toppings.
Place salad greens in a bowl and add toppings. Dice chicken and add to the salad. Drizzle the sweet-n-tangy balsamic lime vinaigrette over the top and toss. Or place each of the ingredients into separate bowls for a delicious make-your-own cobb salad buffet!

Notes

Recipe Variation: This salad is also absolutely delicious with grilled grassfed steak. Just follow the same steps above to marinate the steak in the balsamic lime vinaigrette. The vinaigrette not only adds a delicious subtle flavor to steak, but also acts as tenderizing agent for a juicy, tender steak!

P.S. When I’m not doing the Whole30, I like to add one teaspoon of honey to the balsamic lime dressing to add an additional hint of sweetness.

https://thenourishinghome.com/2017/05/strawberry-cobb-salad/

You Might Also Like:

Made With Love Chicken Noodle Soup (GF, DF)

3 Meals with 1 Main Dish: Slow Cooker Roast Chicken

Garlic Thyme Chicken {Slow Cooker Recipe}

Grilled Fajita Salad {Whole30, DF, GF}

By Kelly · Leave a Comment

Spring is the perfect time for hearty, satisfying salads that are full of flavor like this amazing Grilled Fajita Salad.

Maybe you’re living gluten-free like me … or doing the Whole30 … or maybe you simply enjoy a great salad! Whatever the reason you’re checking out this gorgeous bowl of yumminess, let me assure you – this salad is “winner, winner, steak dinner!”

Even the salad-snubbing men in my home dive into a bowl of this savory salad and come back for more! That’s because it’s so flavorful and satisfying!

Crisp and mild romaine lettuce is such a delicious compliment to the bold and juicy flavors of perfectly seasoned grass-fed steak nestled in a bed of grilled veggies. Yum! Just toss in your favorite fajita-style additions and this salad is over-the-top GOOD!

Whole30 Sidebar: I don’t believe in mind reading, but I’m pretty sure I know what some of you Whole30ers might be thinking as you scan the recipe ingredients … cause honestly, I was thinking the same thing … wouldn’t this salad be even more fabulous if I added some crushed “Whole30-compliant” plantain chips to make it taco-salad-licious!

Well, not to be a killjoy, but I’ve got some hot-off-the-press news to share with you … there’s no such thing as Whole30-Compliant Chips. Say what?!?

Yep, that’s right. ALL chips are off the plate (at least for 30 days) while we’re on the Whole30 program. (Get the details here.)

And you know what? As much as I’d love to satisfy my crunch-craving, isn’t that really one of the most important points of the Whole30 … taking charge of our cravings and being empowered to change our relationship with food.

Okie dokie then, so does this mean that I’ll never eat another chip again? No, let me assure you, I’m certainly not suggesting that everyone should live a life of chip abstinence. But if you’re doing Whole30, let’s commit to sticking with the program, so we can experience the freedom and empowerment that comes from committing to 30 days of pure whole foods.

P.S. In the photo, I used coconut cream in place of sour cream for a pretty picture. (Coconut cream is the thick cream that rises to the surface of a can of coconut milk when you refrigerate it.) Coconut cream is a delicious Whole30-compliant food that can be used in place dairy or mayo in many recipes, like my creamy cilantro dressing (in the recipe below). I also love to blend it with my tasty pico de gallo to create and easy “taco-style” dressing. Yum!

Sidebars aside, this grilled fajita salad is truly amazing! Personally, we like to ramp-up the avocado-goodness by serving it with a heaping dollop or two of homemade guacamole.

Grilled Fajita Salad {Whole30, DF, GF}

Yield: 4 servings

Ingredients

For the marinade:

1/4 cup avocado oil (or EVOO)
3 cloves garlic, minced
Zest and juice of 1 lime
1 Tbsp balsamic vinegar
1 1/2 tsp sea salt
1 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp smoked paprika

For the creamy cilantro dressing:

1 cup tightly-packed fresh cilantro
3 Tbsp compliant mayo (or coconut cream) 
Zest and juice of 1 lime
2 cloves garlic, minced
2 slices of jalapeño (add more if you like the heat)
1 tsp sea salt 
1 cup avocado oil (or EVOO)

For the fajitas:

1.25 lbs flank steak, fat trimmed (I use ButcherBox)
3 sweet bell peppers, seeded & cut into 4 pieces (I used red and yellow)
1 red onion, peeled & cut into thick slices

For the salad:

2 heads romaine lettuce, chopped
2 avocados, diced
2 cups cherry tomatoes, halved

Instructions

Marinate the steak & veggies: Preheat grill to high heat. In a small bowl, whisk together the marinade ingredients. Place 3 Tbsp of marinade in a large bowl, and add the bell pepper & onion; toss to coat. Place the flank steak in a separate bowl (or gallon-size baggie), and add the remaining marinade; toss to coat.
Make the dressing: Add all salad dressing ingredients, except the avocado oil, to a blender. Blend on medium-high until smooth. Remove cover (or lid plug) and slowly add the avocado oil, while blending on low, until combined. Refrigerate up to 2 weeks. (Makes 1 1/4 cups.)
Brush grill grate with oil. Grill the marinated bell peppers, onion slices and steak, covered, until peppers and onion soften, and steak is medium rare (about 3 minutes per side).
Remove peppers & onion from grill; transfer steak to cutting board. Tent steak and let rest 5 minutes. Then, thinly slice against the grain. Cut peppers into strips and cut onion slices in half.
Layer salad in a decorative serving bowl, if desired. Serve with the creamy cilantro-lime dressing and enjoy!

Notes

Time-Saving Tip: Make the salad dressing and fajita marinade up to 5 days in advance. You can also pre-chop the lettuce and veggies and store in aritight container in fridge up to 5 days. That makes putting this salad together a snap!

https://thenourishinghome.com/2017/03/grilled-fajita-salad/

You Might Also Like:

Meatloaf Muffins … Fun for the Whole Family! (DF, GF)

Lemon-Garlic Roasted Chicken (GF)

Grilled Skirt Steak with Balsamic Marinade (GF)

Healthy Ambrosia Salad with Toasted Coconut

By Kelly · 7 Comments

If you’re from the South, chances are you’ve been to many a potluck where ambrosia salad graced the table. In fact, at any given church fellowship, there might even be two or three versions of it!

Funny thing, I checked into the history of ambrosia and realized I’m a little lax on my knowledge of Greek mythology. I had no idea that the word ambrosia is the name of the magically delicious food that helped the Greek gods maintain their immortality. (Now, that’s what I call a pretty serious health claim!)

Yet, I can’t help but find it a bit ironic that this dish named after a mythological superfood has so many health faux pas with its processed marshmallows, red-dye laden maraschino cherries, and oftentimes cool whip. Ouch!

The good news … you can create a healthier version using homemade dairy or non-dairy Greek-style yogurt combined with wholesome fresh fruits and unsweetened coconut.

Of course, there’s only one food that can truly bring eternal life (John 6:35-69). Thank you, Lord!

When it simply comes to enjoying the familiar taste of Southern-style ambrosia, this real food version is a satisfying treat that provides a great dose of probiotics, as well as a healthy boost of nutrition!

This healthy ambrosia salad yogurt parfait, can easily be transformed in an ambrosia fruit salad by simply doubling or tripling the ingredients as described in the recipe below. Enjoy!

Ambrosia Salad with Toasted Coconut (GF)

Yield: 2 servings

Ingredients

1 cup homemade dairy or non-dairy Greek yogurt
1 tbsp honey
1/2 tsp pure vanilla extract
1 cup mandarin orange sections (learn how to section an orange)
1 cup fresh diced pineapple
2 tbsp unsweetened shredded coconut
Optional: 1 tbsp crispy walnuts or pecans
Optional: 1-2 tbsp unsweetened coconut flakes for garnish

Instructions

If desired, toast 1-2 tablespoons of unsweetened coconut flakes to use as garnish.
In a small bowl, whisk together the yogurt, honey and vanilla. Set aside.
In a medium bowl, add the orange sections, pineapple, shredded coconut and nuts, if desired. Toss to combine.
Fold the yogurt into the fruit and top with toasted coconut flakes. Absolutely delicious!

Notes

Recipe Variation: For a classic ambrosia-style fruit salad, double or triple the amount of fruit in this recipe, but keep the yogurt, honey and vanilla measurements the same. This will result in a delicious creamy fruit salad perfect for summer entertaining!

P.S. Feel free to add or substitute fruits, as desired. Some delicious options include: Kiwi, red grapes, cherries, etc.

https://thenourishinghome.com/2014/06/healthy-ambrosia-salad/

Disclosure: The above recipe ingredient links are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, please know that it helps to support this site and ministry. Thank you!

You Might Also Like:

Grandma's Cultured Potato Salad (GF)

Apple-Carrot (& cabbage) Coleslaw

Honey-Lime Fruit Salad {Yummy, Yummy!}