Feel free to disagree or not relate, but every once in a while I go through a phase where meat just doesn't do it for me. Perhaps it is harkening me back to my days as a vegan, but right now animal protein just doesn't appeal (someone slap me with a strip of nitrite-free bacon!)
It's obviously much more of a challenge to follow a paleolithic diet without it. It's obviously not something I would continue indefinitely, but for this week I have definitely focused a little more on my veggies.
Today's salad, for example, made a perfect portable dinner while working at my kids' school PTO book fair, and likewise came with me when I headed back during the day. I made a similar salad the other week with some fish thrown in, and the flavors would likewise go well with chicken.
It stood up fine on its own, though, thanks to the contrast in textures and flavors. The peppery bite of arugula is the perfect foil for sweet mango and creamy avocado. I went one step further by including some zing from red onion and crunch from macadamia nuts.
The main change I made from my earlier arugula salad was to make a dressing that consisted of more than lime and olive oil. I tried to come up with something that would be both tangy and sweet, and I think this fit the bill.
Arugula Salad with Avocado, Mango & Macadamia Nuts
large handful raw macadamia nuts, toasted
one avocado, diced
one mango, diced
1/2 medium red onion, cut into thin slices
1 10 oz. bag arugula
juice of 1 lemon
2 Tbsp apple cider vinegar
1/4 cup olive oil
1 Tbsp Dijon mustard
1 tsp stevia
1 minced garlic clove
dash of crushed red pepper flakes
Combine all salad ingredients in a large bowl. Mix dressing ingredients together with a whisk and drizzle on top.
salt & pepper, to taste