Caveman Cuisine: Simple Salad

Summertime is salad time!


3 cups salad greens (chopped, I used butterleaf)
1/2 medium carrot (shredded)
1/2 medium stalk celery (chopped)
5-6 naturally ripened olives (sliced)
2-3 inches of a cucumber (sliced, hothouse cuke with edible skin)
6-7 thinly sliced rings of red onion
1-2 tbsp freshly squeezed lemon juice (about 1/2 of a medium lemon)
Pinch sea salt
Fresh ground black pepper
1-2 tbsp extra virgin olive oil
2-3 artichoke hearts (broken up, I used the pickled variety stored in water, not oil)
Real Parmigiana Reggiano to taste
1 tbsp pumpkin seeds 


In a large bowl, layer lettuce, celery, cucumber, carrot, red onion, olives, and artichokes.  Squeeze or drizzle lemon juice over the salad.  Drizzle with olive oil and season with salt, pepper, and cheese.

Yield: Part of a complete dinner

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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