Avocado Salad

Avocado Salad

Needing a simple, clean, and nightshade free salsa? My Avocado Salad recipe is great as an appetizer or topping to any taco. This recipe is gluten free, paleo friendly, and nightshade free. Overall, this anti-inflammatory salad is a healthy and refreshing addition to your next dinner party or Taco Tuesday.

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You can find this recipe featured on my Pulled Beef & Avocado Salad Taco post. I will make this on weekends to enjoy when we are relaxing on the patio, or as a topper to our tacos. The creaminess from the avocado, the crunch of the radish, and the sweetness from the mangos are an amazing combination.

I am currently following Dr. Will Cole’s Elimin8 protocol, and I am unable to consume nightshades. So, I wanted to create a fresh salsa type dish that I could enjoy in place of your typical guacamole or tomato salsa. I substituted the tomatoes and peppers for radishes. I really enjoy the texture here from the radish to offset the smooth textures from the mangos and avocados. Of course, the lime really brings the dish to life. I used two whole limes, because I love vibrant citrus flavors. However, start with the juice from 1 lime and see how you feel then add more to your preference. Enjoy friends!

Avocado Salad

Mindful Living With Amanda
Gluten Free, Nightshade Free, Paleo Friendly
Course Appetizer, Side Dish
Servings 4 people

Ingredients
  

  • 2 avocados, chopped
  • 2 mangos, chopped
  • 1/2 cup red onion, chopped
  • 8 small radishes, chopped
  • 3/4 cup cilantro, chopped
  • 1 lime zested
  • 1-2 limes juiced
  • 1/2 tsp sea salt

Instructions
 

  • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Serve immediatenly, or store in the refrigerator in an airtight container until ready to serve.
Greek Meatball Salad Bowl

Greek Meatball Salad Bowl

This recipe is a frequent flyer at my home. I love a good salad bowl that is packed with flavor and texture. Nothing is worse than a bland salad you feel you have to suffer through. This recipe is dairy free and gluten free, and it will have you asking for seconds.

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I have to admit that I am not a lamb kind of gal, so for my Greek style meatballs I use only ground beef. I use ButcherBox grass-fed beef for a quality source of protein, and then I dress it up with some seasonings. The star of the show is the dairy free Tzatziki sauce. Add some mixed greens, tomatoes, olives, red onion, and sweet potato fries to the bowl, and you have yourself a wonderful salad ready to satisfy anyone at the table.

Fresh dill is highly recommended for this dish vs dried, but both work fabulously. I will sprinkle the leftover fresh dill on top for some additional garnish and flavor. Freshly squeezed lemon juice on top makes the salad extra refreshing and compliments the dill and Tzatziki sauce wonderfully. I thoroughly enjoy light and refreshing salads that don’t leave you feeling like you have a brick in your stomach from tons of dairy and gluten. If you tolerate dairy, then I can imagine freshly crumbled feta would be lovely here as well.

I hope you enjoy the process of cooking this salad. Starting with prepping the sweet potato fries, followed by creating the sauce, and then baking the meatballs. This vibrant dish is perfect for lunch or dinner. Better yet, make it for dinner, and then have the leftovers for lunch the next day.

Greek Meatball Salad

Mindful Living With Amanda
Dairy & Gluten Free
Course Main Course, Salad
Servings 4 People

Ingredients
  

Sweet Potato Fries

  • 1 medium sweet potato, scrubbed
  • 1 tbsp coconut oil, slightly melted
  • 1/2 tsp sea salt
  • 2 tsp coconut flour

Tzatziki Sauce

  • 1 5 oz container of plain almond milk Greek yogurt
  • 1/3 cup seedless cucumber, finely chopped
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 3 tbsp fresh dill, minced

Meatballs

  • 1 pound grass-fed beef
  • 1 tbsp coconut flour
  • 2 garlic cloves, minced
  • 2 tbsp beef bone broth
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp sea salt

Salad

  • 8 cups mixed greens
  • 2 cups cucumbers, chopped
  • 1 cup grape tomatoes, halved
  • 1/2 cup kalamata olives
  • 1/3 cup thinly sliced red onion

Instructions
 

Tzatziki Sauce

  • Combine all of the ingredients in a small mixing bowl, and let it sit in the refrigerator until the salad is ready to serve.

Sweet Potato Fries

  • Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper
  • Cut the medium sweet potato into thin matchsticks
  • Toss the fries with coconut oil, salt, and coconut flour until evenly coated
  • Roast until crisp for about 20 minutes, tossing half way through

Meatballs

  • Line a baking sheet with parchment paper
  • Combine all of the ingredients in a medium sized mixing bowl, and mix until evenly combined
  • Form into 12 meatballs, and roast while the sweet potatoes cook for 15-17 minutes, or until cooked through

Salad

  • Start with adding the mixed greens to the salad bowls, and then arrange the fries, meatballs, and toppings on top.
  • Add the sauce on top, and garnish with lemon wedges and fresh dill.