(Gluten Free, Dairy Free | Paleo-Friendly) Let’s be clear. This recipe should be titled something more like ‘A light guide to throwing yummy things in lettuce leaves,’ but that’s just too long (and not that alluring). I really love tacos -so substituting tortillas with lettuce leaves when I can’t find proper corn tortillas (or other gluten-free tortillas) is a great shout that also happens to be low-carb. Winning all around!
- 1 tbsp coconut oil (or butter)
- 1 onion, chopped
- 2 cloves of garlic, mashed and minced
- 3 peppers (I used red and orange)
- Whatever else is in your fridge- there are no rules here! (I had leftover roast chicken and sweet potatoes from my Rosemary Date Chicken recipe so I threw those in –it was awesome).
- 1 tsp kosher salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- 1 head of lettuce
- Salsa, coriander (cilantro) and diced avocado to top lettuce wraps
- Heat coconut oil in skillet until melted.
- Sauté onion in skillet for 2 minutes; then add garlic.
- Add peppers and sauté for 2-3 minutes until they reach desired tenderness.
- Add cooked chicken and sweet potato until warm (or add whatever else you have to bulk up the wrap mix –like black beans).
- Season with salt, cumin and cayenne pepper.
- Cut off lettuce leaf and open. Put a few tablespoons of skillet mix into lettuce leaf and top with salsa, coriander (cilantro) and diced avocado.
Tip: I prefer just a simple head of lettuce to use for the wraps, since it has the most surface area, but I’ve been known to use romaine lettuce if that’s what I have around as well. Don’t have a green big enough to act as a wrap? Just throw the ingredients atop some kale/spinach/whatever you have about and make into a salad. The ideas are endless so go crazy! I mean, look how YUM it is for being so simple!?
(Gluten Free, Meat Free -Can be Dairy Free | Paleo – Friendly) It’s no secret to those who’ve met me; I freakin’ love kale. People get surprised in London when they see me eating kale raw, but I swear this recipe will change all of their minds! What I love about kale (aside from the whole ‘superfood’ rep it has) is that it doesn’t wilt or go off as quickly as spinach. For me, this means…packed lunches and picnics! So, enjoy this Peach Kale Salad for your packed lunch tomorrow or for your picnic this weekend and get all your friends saying ‘oh kale yeah!’
Ingredients for Salad
- 1 bag of kale (200g or 6-8 ounces)
- 4 peaches, cut
- 1 tbsp butter or coconut oil
- 1-2 onions, chopped
- 2 garlic cloves, diced
- Salt and pepper to taste
- Blue cheese, crumbled (skip this if you’re not eating dairy –or just don’t like it)
Ingredients for Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Sauté chopped onion and garlic in a frying pan with butter or coconut oil for 2-3 minutes. Add salt and pepper to taste.
- Put kale in large bowl.
- Put dressing ingredients in a jar and shake to mix. If you don’t have a jar, just whisk ingredients in a medium-sized bowl.
- Pour the dressing over the kale and ‘massage’ into the leaves (using your hands or salad tongs).
- Add the sautéed mixture to the kale, sprinkle the chopped peaches and crumble the blue cheese on top.
- Let sit for at least an hour before serving for best, most bursting flavous of yumminess.
Tips: You can mix full salad and serve, or you can prep ingredients to make easy lunches. Simply sauté onion and garlic, mix dressing ingredients and store ingredients in fridge. To make a packed lunch, just throw ingredients together for an individual-sized packed lunch and put a few tablespoons of the dressing on. Kale is awesome at staying crunchy so don’t worry about putting the dressing on the night before and eating for lunch the next day!
Other ingredients I like to add to this salad: sunflower seeds and nuts (I tend to use walnuts because I normally have them around, but pine nuts, pecans or almonds would be tasty too).
Just look at the yum!