Paleo Fiesta Salad with Salsa Vinaigrette

This Paleo Fiesta Salad with Salsa Vinaigrette is a vibrant and flavorful dish thats perfect for a healthy and satisfying meal. Packed with fresh vegetables, a homemade salsa vinaigrette, and optional chicken for added protein, its a delightful way to enjoy a Paleo-friendly salad.

Ingredients:

• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup avocado, diced
• 1/4 cup cooked chicken breast, shredded optional
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/4 cup homemade salsa Paleo-friendly
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, red bell pepper, green bell pepper, red onion, cilantro, avocado, and cooked chicken breast if using

In a separate bowl, whisk together olive oil, apple cider vinegar, homemade salsa, minced garlic, ground cumin, salt, and pepper to create the vinaigrette

Drizzle the salsa vinaigrette over the salad ingredients in the bowl

Toss the salad gently to ensure even coating of the vinaigrette on all the ingredients

Serve immediately and enjoy your Paleo Fiesta Salad

Dreamy Heart Sushi

A sushi roll made of nori and sushi rice that is filled with fresh tuna, salmon, avocado, and cucumber. This sushi recipe has a wonderful mix of flavors that will take you to a dreamy food paradise.

Ingredients:

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori seaweed
• 1 avocado, thinly sliced
• 1/2 cucumber, julienned
• 8 ounces sashimi-grade tuna, thinly sliced
• 8 ounces sashimi-grade salmon, thinly sliced
• Soy sauce, for dipping
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Cook sushi rice according to package instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat until sugar and salt are dissolved

Fold the vinegar mixture into the cooked rice and let it cool to room temperature

Place a sheet of nori on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving about 1/2 inch of space at the top

Arrange avocado slices, cucumber, tuna, and salmon on top of the rice

Using the bamboo mat, roll the sushi tightly

Slice the sushi roll into 8 pieces

Repeat with remaining nori and ingredients

Serve sushi with soy sauce, pickled ginger, and wasabi