I have been in love with all of the recipes from Plant-Based Paleo and am working my way through cooking all of its recipes.
Here is a fantastic salad recipe that I have made for myself and my clients:
Ume Carpaccio Salad from Plant-Based Paleo
This salad is elegant enough to impress dinner guests, yet simple to prepare and really delicious. Shaved radish supports a healthy liver and asparagus has a host of benefits, including an improved digestion and strengthening bones. Top this salad with sprouted seeds* and a clean vinaigrette and enjoy how amazing it allows you to feel.
*Note: simply leave out the sprouted seeds to keep this recipe AIP.
1/4 cup of sprouted pumpkin seeds (omit if you are adhering to the Autoimmune Protocol)
Dash of ground white pepper (omit white pepper if you are adhering to the Autoimmune Protocol)
Remove the tough ends of your asparagus (usually about 2-3″ of each stalk) and chop in 2″ bite size pieces. Transfer to a small sauce pan and boil until soft, about 5 minutes (you can also steam your asparagus). Allow to cool on a plate in the fridge while you assemble the rest of the salad.
In a large salad bowl, add baby arugula and micro kale greens and gently toss with a spoon or salad tongs.
Using a vegetable peeler, shave each radish over your salad greens, allowing the shavings to evenly cover your greens.
In a small bowl (or mason jar), whisk all of your salad vinaigrette ingredients.
Add cooled asparagus to your salad.
When ready to serve, plate 2-4 servings and top with sprouted pumpkin seeds and vinaigrette.