Brent brought home two packages of Campari tomatoes from Costco last weekend. We planned to use some in one meal but Brent bought more than needed because we both enjoy eating Campari tomatoes as a snack (yes, sometimes I eat them like small apples). That said, we somehow managed to get through the week without eating most of them. So, this weekend, I asked Brent to make a salad with them to serve along side burgers when we had friends for lunch on Saturday.
The salad he crafted is simple but packed with great flavor. It’s light and refreshing, but the meaty-ness of the Campari tomatoes makes it very satiating. It was so good, I had him make again on Sunday so I could eat it again. You can serve it as a side or mix in a protein (such as shredded chicken) to make it an entree in and of itself. The salad will be tasty right away, but letting it rest a while in the fridge helps the flavors meld and develop. We hope you enjoy this salad as much as our friends and we did!
So far this year, a high-fat, low-carb diet has been my modus operandi; it’s great for mental clarity, has eliminated hunger, and helped me a lot with losing weight. All of this has been awesome, but it has also meant going without many salads. It is much easier to focus on low carbs by avoiding them altogether, but that isn’t always the best solution for health and performance. As I’ve started running more, and dipped my toe in the water of racing, it has become apparent that my diet warrants some modifications.
This vinagrete was such a great surprise, and reminiscent of a pico de gallo. Even though spring is avoiding us here in the Washington, D.C., area, the mix of fresh tomatoes, cucumber, oil, vinegar, and herbs is refreshing and simple. It is great on top of your favorite protein (meat, fish, chicken) or on its own as a side salad. We bet it’s great over scrambled eggs, too.
However you choose to enjoy this vegetarian/vegan dish, we know you’ll love it.
I initially threw this together on a whim for my parents one night for dinner a couple of weeks ago. I had baked chicken thighs with Brent’s rib rub and made mashed sweet potatoes, and I wanted to add something more to our table. Specifically, I wanted something light and fresh. We had a cucumber, radishes, and all kinds of herbs in the fridge. The combination was perfect. My parents and Brent really enjoyed this, and we hope you will too!
The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.
We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!
Sleep deprivation makes me crave sugary things. Couple that with the hot summer weather we’re experiencing, and all I want to eat are salads and fruit. This strawberry salad was inspired by a salad at our favorite local restaurant. My version, however, doesn’t include any dairy and I chose to use romaine lettuce because it’s one of my favorite greens. The result is something light and refreshing, and you can easily add grilled chicken for a more substantial meal. I have a feeling we’ll be making this pretty regularly this summer. We hope you enjoy it, too!