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Tag Archives: olive oil

Mango Avocado jalapeño salad

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Made this tonight along with the coconut shrimp again. I knew that was going to be a 2 day in a row dish! Was a great side dish and can’t wait for seconds after I’m done writing this!

Ingredients:

  • 4 small mangos or 3 large mangos
  • 3 avocados (not too soft)
  • 1 small red onion
  • 1 jalapeño
  • Sea salt and pepper to taste
  • Cilantro
  • Baby spinach

Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh squeeze lime

Cut the mangos into strips and the avocados into cubes. Take a bunch of cilantro and chop, just not too fine, add to mango and avocados. Take the jalapeño and scrape the seeds out. Cut into tiny little pieces and add to salad. Cut your onion into small pieces as well, add to salad. Sprinkle with a little salt and pepper but not much because the dressing gives a great flavor and kick.

Combine the olive oil, balsamic, and lime and mix together until creamy smooth.

Put a handful or two of spinach leaves on your plate, add the mango salad, then top with balsamic dressing. Serve alone or with any dish you like. So fresh and good!

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1 Comment

Posted by on July 9, 2012 in Dinner, Salad

 

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Dreamy creamy spinach artichoke dip

Honestly this dip should be called Amazeballs Artichoke dip! This is so good. You can make this strict paleo or add a bit of goat cheese at the end to make extra creamy. Which then makes this turn into ‘dreamy creamy’. I got an A+ review from the man, so we know it’s good. I found this recipe on paleoOMG again and I swear if this woman comes up with these off the top of her head she is a friggen food paleo genius.

Ingredients:

  • 2 cans of artichoke hearts 8oz (not in oil, just marinated in water)
  • frozen package of spinach 14oz
  • 1 cup cashews roasted unsalted
  • 2 tbls olive oil
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Optional 2 oz creamy goat cheese

In a saucepan combine the spinach and artichoke hearts. Cut the artichoke hearts into bits. Sprinkle with spices and salt/pepper. When nice and warm and all mixed up, transfer to a medium serving bowl. Male sure to drain the excess water first.

In a food processor add the cup of cashews and grind until very fine and floury. Add the olive oil and blend in processor until nice and creamy. Here is where you want to add the goat cheese if you want. Blend again and then Add to spinach mixture. You’ll really want to mix and mash this in well until the dip is creamy and delicious looking.

Serve with your favorite veggies!

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Posted by on June 30, 2012 in Appetizers, Sauces

 

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