Avocado Caprese Salad (Dairy Free, Paleo, Plant-Based)

Avocado Caprese Salad (Dairy Free, Paleo, Plant-Based)

Caprese Salad with creamy avocado is delicious and so easy to make! This salad is the ultimate way to enjoy fresh, ripe summer tomatoes & basil!

A classic caprese salad is made with very few ingredients–mozzarella, tomatoes, basil and olive oil. I decided to put a spin on this classic dish by removing the dairy (a common food allergen) and replacing it with creamy & nutrient-rich avocado.

Now this fresh Italian salad can be enjoyed by those following a dairy free, paleo or plant-based diet!

How to make a caprese salad

It’s real simple… start by slicing the tomatoes. Feel free to use tomatoes that are different shapes, sizes and colours.

Then slice the avocados, keeping them similar in thickness to the tomatoes. Arrange one slice of tomato then overlap with one slice of avocado around the outside of a plate (or however you choose).

You can incorporate whole fresh basil leaves into the layers or scatter freshly torn basil on top.

Lastly, finish this dish with a good drizzle of high-quality olive oil and sea salt or add even more flavour with a homemade dairy free pesto.

Important tips for making a caprese salad

  • Find the freshest, ripe locally grown tomatoes
  • Use a high-quality extra virgin olive oil
  • Use fresh basil
  • Find ripe avocados for more creaminess

Pair this salad with one of my dairy & gluten free Italian main dishes …

Caprese salad with avocado

Avocado Caprese Salad Dairy Free

Avocado Caprese Salad

Caprese Salad with creamy avocado is delicious and so easy to make. This salad is the ultimate way to enjoy fresh, ripe summer tomatoes & basil! I decided to put a spin on this classic dish by removing the dairy (a common food allergen) and replacing it with creamy & nutrient-rich avocado. Now this fresh Italian salad can be enjoyed by those following a dairy free, paleo or plant-based diet!
Prep Time: 5 mins
Course: Salad
Cuisine: Dairy Free, Paleo, Plant-Based
Servings: 2

Ingredients
 

  • 2 tomatoes, ripe
  • 1 avocado, ripe
  • 1 handful basil, fresh
  • 1-2 tbsp extra virgin olive oil, or homemade pesto*
  • Sea salt, to taste

Instructions
 

  • Thickly slice tomatoes and avocado.
  • Arrange one slice of tomato then overlap with one slice of avocado around the outside of a plate (or however you choose).
  • Incorporate whole fresh basil leaves into the layers or scatter freshly torn basil on top.
  • Drizzle with olive oil and sprinkle with sea salt or use homemade dairy free pesto.

Notes

Avocado Caprese Salad Dairy Free

Mediterranean Tuna Salad (Low-Carb, Keto, Paleo)

Mediterranean Tuna Salad (Low-Carb, Keto, Paleo)

DID YOU KNOW? Tuna fish is right up there with other healthy types of fish, such as salmon, when it comes to nutrition — it packs a good amount of protein and heart-healthy omega-3 fatty acids.

Tuna’s high protein content makes it an excellent addition to a weight loss diet since it can help reduce your appetite, prevent cravings and keep you feeling fuller for longer.

In addition, protein makes up the foundation of your hair, skin, nails and muscles; is crucial for the synthesis of certain enzymes and hormones; and is used for the growth and repair of tissues. So, including more tuna fish in your diet can help provide your body with the protein that you need.

Lastly, tuna is rich in omega-3 fatty acids (a.k.a. fish oil), which may be able to alleviate inflammation and reduce the risk of disease. Fish oil has potent anti-inflammatory properties, and multiple studies have shown that it could be therapeutic for autoimmune conditions like Crohn’s disease, lupus, rheumatoid arthritis and psoriasis.

NOTE: Stick to wild types of tuna that are caught using the Pacific troll or pole and line methods. Also, avoid Atlantic bluefin tuna, which may have a negative impact on both the environment and your health because it is over-fished and often farm-raised.

Looking for more canned tuna recipes? Check out my Raspberry Tuna Salad, Tuna & Sauerkraut Wrap, and Mediterranean Tuna Pizza

Mediterranean Tuna Salad

INGREDIENTS: (serves 1)
1 can wild skipjack tuna, drained
3-4 cups mixed greens
6 cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp dried oregano
Sea salt and black pepper to taste

INSTRUCTIONS:
1. In a bowl or container, add greens, tuna, tomatoes, oregano, salt and pepper.

2. If you’re eating right away, drizzle with olive oil and vinegar and toss. If you’re taking it to go in a container, drizzle with olive oil and vinegar then shake container right before you eat to coat ingredients.

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Beef & Pesto Salad (Keto, Paleo, Dairy Free)

Beef & Pesto Salad (Keto, Paleo, Dairy Free)

DID YOU KNOW? Grass-fed beef contains significantly higher levels of omega-3s (between 2 and 5 times more) than grain-fed beef.

Omega-3s play an important role in your health and can help with:

  • Symptoms of Metabolic Syndrome
  • Inflammation
  • Autoimmune Diseases
  • Prevention of Cancer
  • Fatty Liver
  • Bone and Joint Health
  • Depression, Anxiety & Mental Disorders
  • Eye Health
  • Risk Factors for Heart Disease
  • ADHD in Children
  • Age-Related Mental Decline
  • Menstrual Pain

You can find grass-fed beef at grocery stores like Nature’s Emporium, Ambrosia and Whole Foods. I also suggest checking your local grocery stores for grass-fed beef.

If you’re looking to shop online, I highly recommend Wild Meadows Farm. They offer great prices on quality meats.

Always look for 100% grass-fed beef. Organic is NOT the same as grass-fed.

Where do you get your grass-fed beef from? Let me know in the comment section below!

Now give this Beef & Pesto Salad a try. It’s a super easy keto and paleo friendly dish that will leave you feeling satisfied.

Beef & Pesto Salad

INGREDIENTS: (serves 2)
1 lb grass-fed ground beef
1/2 lemon (juice only)
4 tbsp. Dairy Free Pesto
8 cups salad greens
4-5 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Add ground beef and lemon juice to pan. Break a part meat as you cook over medium heat. Add salt.

2. When beef is cooked, add pesto and heat for a couple minutes. Finish with fresh ground pepper.

3. In a large bowl, dress salad greens with olive oil, balsamic vinegar and sea salt. Toss salad and place onto a dish.

4. Add cooked ground beef on top of the salad and enjoy!

Want more recipes like this? Try my Big Beef Salad or Pumpkin & Beef Salad.

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Orange & Avocado Salad (Plant-Based, High-Fiber, Low-Carb)

Orange & Avocado Salad (Plant-Based, High-Fiber, Low-Carb)

Oranges are not only a great source of vitamin C – providing 163% of your daily needs in just one orange – but they’re also a great source of fiber. One large orange provides you with 17% of your daily fiber needs.

Fiber from whole foods is important for both weight loss and gut health, here’s why …

Fiber can help stop cravings and hunger since it moves through the GI tract slowly, creating a sense of fullness. Feeling full and satisfied from whole foods will help keep you on track with good eating habits, making weight loss easier.

Fiber adds bulk to stool which helps to increase stool frequency. Healthy and frequent bowel movements are an important part of gut health.

In addition, whole food fiber also acts as a prebiotic which fuels good gut bacteria. Healthy gut bacteria are not only important for good gut health, but also weight loss and many other areas of health.

Give this fiber rich salad with oranges a try!

Orange & Avocado Salad

INGREDIENTS: (serves 2)
6 cups spring mix salad
1 orange, sliced
1 avocado, sliced
4 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. lime juice
1 tsp. dried basil
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Place salad, orange and avocado into a bowl.

2. Add all other ingredients into a small jar and shake, shake, shake!

3. Add dressing to salad and toss.

DID YOU KNOW? The FDA approves the de-greening (forced ripening) of oranges, making it difficult to select the ripest and most flavourful fruit. If you buy organic oranges, you will know for certain that they have not been de-greened.

Raspberry Tuna Salad (AIP, Low-Carb, Paleo)

Raspberry Tuna Salad (AIP, Low-Carb, Paleo)

Are you looking for healthy meal ideas that you can easily pack up and take with you to work?

I happen to be a pro at easy and portable lunches and dinners since I spend a couple of long days at my studio each week. On these days, I pack a breakfast/lunch (which is usually a big @$$ smoothie) and dinner.

My dinners usually consist of either canned wild salmon, sardines or tuna mixed in a salad – or I add some good stuff to my canned fish and wrap it in my favourite gluten free coconut wraps or green wraps.

Here’s one of my quick and easy salad recipes that I put together in the morning before work and store in the fridge until it’s time to eat. I just shake everything up and voila – healthy and delicious food is served! If you don’t have a fridge at work, use a small cooler bag with an ice pack.

Quick Raspberry Tuna Salad

INGREDIENTS: (serves 1)
1 can wild albacore tuna
4 cups spring mix salad
1/2 cup fresh or frozen raspberries
2 tbsp coconut yogurt or kefir
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp dried basil
Sea salt to taste

INSTRUCTIONS:
1. Place all ingredients in a large glass (or BPA free) container.
2. Keep refrigerated (or in a cooler bag) until ready to eat.
3. Shake container to mix all ingredients and enjoy!

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Creamy Dill Coleslaw (Plant-Based, Low-Carb, Paleo)

Creamy Dill Coleslaw (Plant-Based, Low-Carb, Paleo)

Coleslaw is one of my quick go-to healthy dishes when I’m short on time or preparing food for multiple people. This low-carb, keto & paleo friendly dish is packed with nutrients that are detoxifying and waistline loving.

The trick to this quick dish is using a food processor. You literally throw all your ingredients in and process until everything is finely chopped and well combined.

There’s a lot of room for creativity with coleslaw which makes it a fun side dish to prepare. Feel free to use different veggies, herbs and spices. Also, if you don’t have a healthy source of mayo, I recommend replacing mayo with 1/2 an avocado or full fat coconut yogurt/kefir.

Serve this dish with:

Creamy Dill Coleslaw

INGREDIENTS: (serves 2-3)
1/2 head green cabbage
2 large carrots
4 sprigs fresh dill or 1 tsp dried dill
1 green onion
1 small garlic clove
2 tbsp lemon juice (or apple cider vinegar)
2 tbsp avocado oil mayo
1/4 tsp sea salt
1/4 tsp black pepper

INSTRUCTIONS:
1. Chop cabbage, carrots and green onion into large chunks.
2. Place all ingredients into a food processor.
3. Process until vegetables are roughly chopped and ingredients are well combined. Do not over process.
4. Eat right away or store in an airtight container in the fridge and use within a day or two.

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