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Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.
gluten-free, paleo, vegetarian, vegan

Beet & Olive Salad
4-6 pre-roasted & peeled beets, chopped
1/2 cup your favorite olives, chopped
1 medium shallot, minced
2 Tbsp capers, fried until just-crispy
Juice + zest of 1/2 a lemon
1/4 cup olive oil
3 Tbsp fresh mint, chopped
3 Tbsp fresh parsley, chopped
1 avocado, chopped
1 large hand full baby spinach per serving
Generous sprinkle red pepper flakes
Generous sprinkle your favorite nut (I used slivered almonds)
Flake salt & cracked black pepper
First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.
In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.
Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.
Serves 2-3 for lunch






Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.
gluten-free, vegetarian, vegan, paleo, low-carb

Thai Chopped Salad
2 medium roasted beets, skinned and chopped
1 large carrot, diced
1/2 cup cilantro, chopped
7-8 English breakfast radishes, diced
3 cloves garlic, minced
1 thumb ginger, minced
1 head romaine, ribboned
2 large scallions, chopped
3 Tbsp lime juice
1 tsp maple, date or coconut syrup
1/4 cup nut butter
2 Tbsp coconut aminos, soy sauce or tamari
1 big pinch cayenne or other spicy ground pepper
1 tsp sesame oil
Flake salt & black pepper
1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used
In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.
Add the veggies to the bowl and toss.
Add the lettuce and toss again.
Serve topped with flake salt, cracked pepper and roasted nuts.
Makes enough for 4 if your head of romaine is large
