With lots of healthy fats thanks to the avocado and olive oil, this salad is quite filling and perfect for the dog days of summer. Top with some seared steak, grilled chicken, or fish to make it a complete meal.
2 cloves garlic, minced
¼ cup red wine vinegar
1 teaspoon dried oregano
Juice of 1 lemon
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup extra-virgin olive oil
2 large Hass avocados, pitted, peeled, and diced
¾ cup kalamata olives, pitted and halved
¾ cup green olives, pitted and halved
1 cup grape or cherry tomatoes, halved
¼ cup fresh cilantro leaves, chopped
1. In a medium bowl, whisk together the garlic, red wine vinegar, oregano, lemon juice, salt, and pepper. Whisk in the olive oil to combine well. (You can also make this in a small food processor or small blender.)
2. In a large bowl, combine the avocados, olives, tomatoes, and cilantro. Pour in about two-thirds of the dressing. Taste and add the remaining dressing if needed.
Cauliflower is pretty much the vegetable darling in Paleo and low-carb circles. Why? It can be an alternative to rice or mashed potatoes, it can make soups and casseroles “creamy,” it’s delicious oven-roasted, and it provides a great dose of vitamin C, dietary fiber, B vitamins, and other nutrients. Our secret to flavorful mashed cauliflower? Cook the cauliflower in chicken stock (or broth). Of course, finishing off your mash with a dollop of butter doesn’t hurt either!
MAKES ABOUT 4 CUPS / PREP TIME: 5 MINUTES / TOTAL TIME: 20 MINUTES
1 medium head cauliflower, stem removed, coarsely chopped into florets
1 cup chicken stock
1 clove garlic, smashed
1 sprig fresh rosemary
1 to 2 tablespoons butter, ghee, or coconut butter (optional)
Mix-ins (optional; see Variations)
1. In a large saucepan or Dutch oven, combine the cauliflower, stock, garlic, and rosemary and bring to a boil.
2. Reduce the heat to medium, cover, and cook until the cauliflower is very tender and easily mashed with a fork, 15 to 20 minutes. You may need to add more stock if you run out of liquid and the cauliflower is not yet cooked through. If there is stock that remains, drain it off and set aside.
3. Pour the cooked cauliflower into a food processor and puree until smooth. If the cauliflower seems too dry, add some of the reserved stock.
4. Add the butter (if using) and any optional mix-ins.
Mashed Sun-Dried Tomato and Basil Cauliflower: After making the mash, stir in ¼ to ½ cup chopped (reconstituted) sun-dried tomatoes and ¼ cup fresh basil (chiffonade or mince is fine).
Southwestern Mashed Cauliflower: After making the mash, mix in 2 teaspoons adobo sauce (from canned chipotles), ½ teaspoon ground cumin, and ½ teaspoon grated lime zest along with the juice of 1 lime.
Mashed Cheddar and Bacon Cauliflower: After making the mash, stir in ½ cup shredded cheddar cheese (if you eat dairy) and ¼ cup bacon crumbles.