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Found 17 results

  1. With farmer’s markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines and sliced avocado. A bright, simple vinaigrette of Grove Provisions extra virgin olive oil and Coastal Kick white vinegar brings out the fresh flavors. A generous sprinkle of our Flake Sea Salt tops it off! (Adapted from Sunset Magazine) Serves 4 6 oz. fresh arugula – feel free to use less or more depending on your taste 2-3 large heirloom tomatoes, sliced. Try to combine different varieties for color and taste 2-3 firm but ripe white nectarines, wedge cut leaving on the skin 1 large (or 2 small) just ripe avocados, sliced 2 tbsp. Extra Virgin Olive Oil – either the 100% Arbequina, or for a little more robust taste, The Meld 2 tbsp. Coastal Kick white vinegar Freshly ground pepper and salt GP Flake Sea Salt to finish Assemble the salad on a nice platter, not a bowl. Wisk together the oil and vinegar. Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.
  2. MOD pizza?

    Has anyone eaten at MOD pizza? i was hoping to get a salad there, and their allergen list seems pretty extensive, but it's still missing a couple things I'm wondering about. Just wondering if anyone has successfully eaten there?
  3. My wife and I eat salad four or five times a week and now we use store bought salad dressing, So what can we use that is approved and has taste? I hate a dry salad! Please any suggestions is appreciated.
  4. Hi all, My first whole 30 went so well I am starting back after a tough week of travel for work. I like to make my own O&V dressing (compliant of course) and unfortunately cannot figure out what to use and where to buy a container that allows me to use it multiple times. Im looking for something that can be shaken vigorously, stored out or in the fridge and used multi days on my daily lunch salad. I use a lot of a product called Lock & Lock for all my veggies, salad mix and other items but the one they had for liquids didn't hold a good seal where the dressing came out of, so.... Thoughts? Thanks in advance. Much love Don.
  5. Last night I had a HUGE salad with my dinner (chicken thighs & roasted brussel sprouts). It was an entire head of romaine lettuce mixed with slivered almonds and homemade vinaigrette of compliant dijon, apple cider vinegar and olive oil. I literally felt awful later. I felt like I had completely gorged myself on pasta or something carb heavy...what gives? I was using the oil in my vinaigrette + almonds as my fat source which I know is not ideal, but I REALLY need to go grocery shopping so it was all I had! My chicken thigh was palm size and I had about a heaping cup of roasted brussel sprouts. The salad was mixing bowl size. Does lettuce have this reaction on anyone else?
  6. Salad?!

    I know that you have to eat a REALLY BIG salad for it to be enough veggies at one meal. But I was wondering if a side salad in addition to a meal (example: bunless burger wrapped in lettuce topped with tomato, onion and avocado + sweet potato on the side) is a good way to get some extra veggies in or if it just becomes a wash out because there's not enough of it? Would I be better off adding roasted veggies to the side and skipping the salad? Also maybe it's worth mentioning that I actually really love salad (especially in the summer!) so I'm not trying to force a salad just to get veggies in.
  7. I didn't see this specifically asked or answered. Are there any commercially prepared salad dressings that are compliant? I have already started ordering olive oil and vinegar (on the side) when dining out, but, want to know if there are any other options out there when you are unable to make your own.
  8. hello excited to get started gathering everything so i MIGHT not fail.
  9. salad dressing

    Can I eat this??? Lemon Juice (from concentrate), olive oil, cider vinegar, pomegranate molasses, non-GMO expellar pressed canola oil, garlic, sumac, mint, salt, xanthan (non-gmo natural gum)
  10. So we are having salad for dinner tonight. I love it as a meal and I am sorted when it comes to protein & veg but I am not sure about getting enough fat into it. I will have avocado, mayo on the side and mayo on the cold cooked baby potatoes. I cannot abide olives so they are not an option. Ideas please?
  11. IBS Protocol Vegetables

    Hello I'm on day 8 of my 2nd Whole30 with Low FODMAP and IBS Protocol. I have a question about vegetables in the IBS Protocol. It says to cook vegetables well and in small pieces which is fine, but I didn't know if this applies to all vegetables, or only vegetables you would typically cook anyway. For example salad vegetables such as lettuce, cucumber, peppers etc are often eaten raw, and I used to fill lettuce leaves and bell peppers with tuna or egg for something quick to eat - but should I stay away from salad vegetables as well because they are raw? I know some salad vegetables are technically fruits and I eat fruit raw. Thanks
  12. Salad dressing question

    I made a really nice and big salad for lunch today but when I was mixing the dressing I added a bit too much sour taste into it (lime and vinegar). To counterbalance that I would normally use honey but since I can't right now I was wondering if you have an alternative that would get get rid of the sour taste. I could have added more oil but that wouldn't have done much to the flavor. The honey is normally also not used to make a really sweet dressing but it just complements the taste so to speak... Any dressing tips are welcome,
  13. Autumn Cobb Salad

    My husband and I had lunch at this new local restaurant yesterday, and we had this unique, seasonal fall salad that happened to be Whole30 compliant, that I wanted to share. They called it an Autumn Cobb Salad. It had: - cauliflower florets - halved grape tomatoes - haricot vert - cubed sweet potato - halved hard boiled eggs - all on a bed of arugula Yummy and hearty. We split it as is for an appetizer (with a compliant dressing on the side), but you could also get it with grilled chicken or shrimp on top. We thought it would be good for a unique salad at home, or when hosting company.
  14. Breakfast salad!

    Just made the most delicious breakfast salad! Put baby spinach leaves in a big bowl. Cook bacon, set aside. Fry some eggs, set aside. Pour the hot bacon fat and some balsamic vinegar onto the spinach leaves, toss. Throw in some chopped red onion, crumble the bacon in, and top with the fried eggs. Even better if the yolks are nice and runny! I'm enjoying this now with my coffee and a side of roasted butternut squash!! Breakfast at 1pm. I love Saturdays!!!!
  15. Hi friends! I haven't been on here in a long time but I am trying to begin another Whole30 but things keep making me restart (sister's wedding, paleo picnic for my niece's first birthday, etc) BUT I am trying my best to keep everything Whole30 approved. Here is a link to my FAVE salad ever that I just put up on my blog today! Enjoy
  16. Yesterday we had a big family BBQ at my boyfriend's house. We did it potluck style so I knew most of the food showing up probably wouldn't suit my Whole 30. I planned things like grilled chicken, compliant burgers and fresh fish for grilling (I made sure my servings weren't doused in sauce or anything) and served Wholly Guacamole with veggies and a huge shrimp cocktail platter for appies. The family brought a Greek Salad made with feta and storebought dressing and a big potato I put my own big salad together for everyone to share in. Mixed baby lettuces thinly sliced red onion roasted beets and carrots (in coconut oil) thinly slices apples toasted whole pecans (in coconut oil) fresh Basil dressed with lemon juice, olive oil and salt & pepper So yum! Everyone else ate storebought cake and pie for dessert (usually I make the homemade desserts but not while I can't taste test!) so I made fresh fruit salad with whipped coconut milk and felt good about not sitting there with a gut full of flour and sugar!
  17. I made a great salad today that was simple and filling! I ate it alongside homemade chicken soup. Mango spinach salad Ingredients: large handful of spinach 1/2 mango sliced 1/2 avocado sliced 1/2 lime squeezed tiny drizzle of olive oil could add almonds and red onion for texture and crunch This was simple but very tasty!!! A nice switch from my typical balsamic dressing!