Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Have I mentioned that we are moving from Southern California to Gig Harbor Washington? As a lifelong Californian I truly have no idea what to expect. And in the last few months we have been making the most of the sunny Cali weather by taking weekend trips to many of our favorite local destinations, Ojai being one of them. Our favorite Ojai eatery, Azu, serves the most amazing Farmhouse Eggs Benedict on Zucchini Fritters. I came up with my own version so we can enjoy a favorite breakfast after the move!
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Farmhouse Zucchini Eggs Benedict! (Paleo-Whole30 option) #eggsbenedict #whole30eggsbenedict #paleo #whole30 #whole30breakfast

Ojai: Go If You Can!

We just love Ojai. It’s nestled in the mountains, just 20 minutes from the beaches of Santa Barbara and has a small town charm that is a mix of cowboy country and yoga retreats. The main street has the most charming shops, a gorgeous park, and truly fabulous food! We also love to visit Frog Creek Farm every summer for lavender cutting and the fresh produce.

Farmhouse Zucchini Eggs Benedict! (Paleo-Whole30 option) #eggsbenedict #whole30eggsbenedict #paleo #whole30 #whole30breakfast

 

This Breakfast: Options, Options, Options!

While the Farmhouse Eggs Benny at Azu is gluten free, it does have dairy and traditionally made Hollandaise Sauce. My version can be made with regular or gluten free flour, or can be made grain free by using cassava flour. Cassava flour is a miracle! It allows this recipe to fit the Paleo/Whole30 lifestyle while not compromising on taste or texture! And to make this recipe Keto friendly, use almond flour, just know it won’t bind quite as well as other flours.

Farmhouse Zucchini Eggs Benedict! (Paleo-Whole30 option) #eggsbenedict #whole30eggsbenedict #paleo #whole30 #whole30breakfast

Let’s Talk About Poached Eggs…

Poached eggs are very easy to make, but a few tips can really help. First, use really fresh pastured eggs (NOT pasteurized eggs…very different!) Second, use a small pot and add a little white vinegar to the water, this prevents your egg from getting slimy. Third, use the vortex method! Wait what??? The vortex? Don’t sweat it, I have a video tutorial that shows you step by step how to do it.

Farmhouse Zucchini Eggs Benedict! (Paleo-Whole30 option) #eggsbenedict #whole30eggsbenedict #paleo #whole30 #whole30breakfast

 

The 90 Second Blender Hollandaise Sauce:

Hollandaise sauce is usually made with butter, and you are certainly welcome to use a lovely grass fed butter in this recipe if you aren’t on Whole 30, but my W30 peeps will be happy to know my sauce is made with ghee, so it’s completely compliant, and honestly I think it’s just as delicious as when butter us used!

Farmhouse Zucchini Eggs Benedict! (Paleo-Whole30 option) #eggsbenedict #whole30eggsbenedict #paleo #whole30 #whole30breakfast

The Recipe: Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Tips and what you need:  I recommend a cast iron pan for this job. You will also need a food processor or box grater for grating zucchini. I use arrowroot powder for thickening to keep this recipe Paleo/W30. If you have no dietary restrictions you can use corn starch) Flour options include gluten free flour or to make this recipe Whole30/ Paleo I use cassava flour.

5 from 15 votes
Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A fun, fresh take on traditional Eggs Benny this Farmhouse Eggs Benedict is served on Zucchini Fritters, has a touch of basil and offers Paleo-Whole30 and keto options! 

Course: Breakfast
Cuisine: American
Keyword: breakfast, eggs benedict, gluten free, keto, Paleo, whole30
Servings: 2 servings
Ingredients
For Fritters:
  • 2 medium zucchini, grated (makes about 2 1/2 cups)
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons your favorite flour, I use cassava to keep this recipe W30 and Paleo (keto use almond flour)
  • 2 teaspoons arrowroot powder (or cornstarch if you aren't Paleo?w30)
  • 1/2 teaspoon freshly ground pepper
  • 6 basil leaves, chopped
  • 2-3 tablespoons olive oil
For Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • pinch of red pepper flakes
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup warm melted butter or ghee (use ghee if w30)
For Poached Eggs:
  • 3 eggs
  • 1 tablespoon white vinegar
Instructions
  1. Preheat oven to 200 degrees (to keep fritters warm)

For fritters:
  1. Grate zucchini, place in colander. Sprinkle with sea salt and toss well. Place colander in sink and allow to sit for 10 minutes.

  2. While zucchini rests, chop basil and measure out other ingredients

  3. After zucchini rests, place between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, you may need to do this several times with fresh paper towels.

  4. Place zucchini in a large bowl.

    Add egg, your choice of flour, arrowroot or cornstarch, pepper, and half the basil (reserving the rest for garnish). Mix well.

  5. Heat an oven safe pan on high heat. Add olive oil, coat pan evenly . When oil is very hot turn heat to medium. Use a measuring cup to add 1/3 cup zucchini mixture to the pan. Use the bottom of the cup to press the mixture into a patty about a 3/4 inch thick

  6. Cook until golden brown (about 3-4 minutes) gently turn patties over, and cook the second side until golden brown (another 3 minutes or so) place pan in oven to keep warm while you poach eggs and make sauce

For Eggs and Sauce:
  1. I recommend watching the video linked above for a quick egg poaching tutorial.

  2. Set a small pot of water with 1 tablspoon white vinegar to boil. Crack three eggs into three small dishes

  3. When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop egg gently right into the center of the vortex, then very quickly add the next two eggs. (I usually recommend poaching no more than two eggs at a time, but since we are doing three I say go for it:)

  4. Cook eggs 2 1/2 -5 minutes: 2 1/2 minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course

  5. While eggs cook, make 90 second Hollandaise sauce:

  6. Melt ghee (or butter) in a small pan until very warm but not simmering and set aside. While ghee melts add add yolks, lemon juice, dijon and spices to blender

  7. Blend for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately

  8. When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.

  9. Place eggs on zucchini fritters, pour Hollandaise sauce over eggs, sprinkle with sea salt and pepper, garnish with remaining basil. Serve!

 

 

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One Pan Braised Chicken and Vegetables

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
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Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes
One Pan Braised Chicken and Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe. 

Course: dinner
Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
  • sea salt and freshly ground pepper to taste
  • 3/4 teaspoon smoked paprika
  • 2-3 tablespoons olive oil
  • 1 organic yellow or white onion, peeled and coarsely chopped
  • 6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
  • 6 medium sized carrots, peeled and cut into 3" pieces
  • 3 teaspoons flour (of your choice, recommendations in blog post above)
  • 2/3 cup white wine
  • 1 1/4 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped, for garnish
Instructions
Prep and cook chicken
  1. Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.

  2. Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:

  3. Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside. 

  4. If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden. 

  5. Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer. 

  6. Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley. 

  7. Add thyme to pan a few minutes before chicken is done.

  8. remove from heat, garnish with parsley, serve.

xo

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20+ Whole30 Dips, Sauces and Salad Dressings!

Whole30 friends (and everyone else) I am about to make your life a whole lot more exciting! And not just because I am a super exciting chick 😉 Today I am giving you some of the best Whole30 Dips, Sauces and Salad Dressings in the blogosphere. Each will add flavor and excitement to your meals…and therefore your life. Because what is life except an excuse to eat?!
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20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

I Dip, You Dip, We Dip!

The right dip can take a meal from bland to fabulous! You can use the following recipes for dipping raw or roasted veggies, to spread on lettuce to make a tasty wrap, or swirl with a forkful of chicken or steak. Dips make clean eating a whole lot more fun!

Let’s start with something delicious and vibrant: Roasted Cauliflower and Beet “Hummus” from Chef Sous Chef!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Vegan Spinach Artichoke Dip from Haute and Healthy Living!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Chipotle Cashew Dip, because sometimes you need to heat things up!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Poblano Avocado Dip from Erica’s Recipes

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Easy Vegan Slow Cooker Spiced Carrot Dip from Paleoish Krista

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Dairy Free Buffalo Chicken Dip from Dairy Free for Baby

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Easy Guacamole Dip from Cook with Me Darling!

 

Jalapeño Cilantro “Hummus” from Bites of Wellness

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Let’s Get Saucy!

Whether it’s BBQ, Chimichurri, Pesto or Roasted Red Pepper, sauces add color, variety, flavor, interest and more nutrients to your meals.

First up, this Garlicky Roasted Red Bell Pepper Sauce from What Great Grandma Ate!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

Toss this Vegan Basil Pesto with roasted baby potatoes, zucchini noodles or pasta!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

Easy Thai No Peanut “Peanut” Sauce from IHeartUmami

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

Haitian Epis from Savory Thoughts…drool!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Garlicky Cilantro Mojo Sauce from India from Indiana

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Whole30 BBQ Sauce from 24 Carrot Kitchen

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Authentic Chimichurri from Wholesome Yum!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Cashew Cheese Sauce from The Organic Kitchen

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

And Last But Not Least, Salad Dressing!

Salads are wonderful, but without the right dressing, they fall flat! So here some next level dressings to drizzle on those greens!

Strawberry Vinaigrette Dressing from The Organic Kitchen

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Lemon Tahini Dressing from Feed Them Wisely

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Cilantro Lime Dressing from Tasting Page

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Five Minute Creamy Ranch from The Organic Kitchen!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Thousand Island Dressing from Thyme and Joy!

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Easy Greek Salad Dressing from Flavor the Moments

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

 

Dairy Free Caesar from Make It Dairy Free

20+ Whole30 Dips, Sauces and Salad Dressings! #whole30 #dips #sauces #saladdressings #paleo

Need More Whole30 Recipes?

Et Voila! There you have it: 20 plus ways to make every meal more flavorful, beautiful, and nutritious! For more Whole30 recipes simply click here.Enjoy!

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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

 

Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

5 from 20 votes
Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course: dinner
Keyword: cauliflower puree, gravy, keto, meatballs, Paleo, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 8 cups cauliflower, stem removed and broken into florets
  • 2 tablespoons ghee (or butter)
  • 20 ounces ground turkey
  • 2 eggs
  • 1/3 cup almond meal
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon onion powder
  • 3 tablespoons chives, chopped
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 tablespoon arrowroot powder (for thickening gravy)
  • 4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
  • sea salt and pepper, to taste
Instructions
  1. For Cauliflower

  2. Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.

  3. While cauliflower is steaming, make meatballs

  4. Preheat oven to 350 degrees.
    Place ground turkey, egg, and almond meal in a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well

  5. Using wet hands form into 1 1/2" meatballs 

  6. In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)

  7. Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside. 

  8. Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan, bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt,  1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.

  9. Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

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Citrus and Avocado Salad with Lemon Poppy Seed Dressing

The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
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Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

The Salad:

Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends.

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

Vitamin C Just When You Need It!

Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

Brighten Up Your Meals and Your Mood…

Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Tips and what you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

5 from 16 votes
Citrus and Avocado Salad with lemon Poppy Seed Dressing
Prep Time
10 mins
 

A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!

Course: Salad
Keyword: avocado, citrus, Paleo, salad, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice (use Meyer if available)
  • 1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
  • 1 teaspoon poppy seeds
  • sea salt and fresh black pepper, to taste
  • Salad:
  • 6 cups butter lettuce (or other tender lettuce)
  • 2 tangerines, peeled and sliced
  • 1-2 blood oranges, peeled and thinly sliced
  • 1/2 a grapefruit, peeled and thinly sliced
  • 2 ripe avocados, peeled and thinly sliced
  • 1/4 cup roasted, salted pistachios (chopped)
  • 1/4 cup pomegranate seeds
Instructions
  1. Whisk together all dressing ingredients (Whole30 omit sweetener), set aside

  2. Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside

  3. Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter

  4. Dress lettuce with desired amount of dressing, toss. Arrange citrus and  avocados on lettuce. Sprinkle with pistachios and pom seeds

  5. (if desired add rotisserie chicken, sliced steak or sauteed shrimp)

  6. Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!

 

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