Rainbow Salad with Grilled Chicken and Raspberry Walnut Dressing #30MinuteMondays

All the colors of the rainbow are represented in this quick paleo salad with a creamy, dairy-free raspberry walnut dressing.

I've been wanting to make a rainbow salad for a while now, but this seemed like an especially opportune moment. Summer produce is everywhere in all its resplendent hues, and more Americans are able to get married than ever before. Let's celebrate with this salad!

This healthy salad has pretty much all the colors of the rainbow (if you kind of merge indigo and violet together) plus pink. Pink is my favorite color and it's not really fair that it's not a part of the official rainbow, so I made sure it was included by making a nice pink dressing. Despite how creamy it looks, the dressing is dairy-free--the creaminess comes from the walnuts and shallots, and the color is thanks to the raspberries. It's inspired by the creamy shallot dressing from my pan-seared chicken, orange, and walnut salad, but this one's even better because it's pink.

Burmese Chile Prawns with Cucumber and Avocado Salad

Are you fast in the kitchen? I'm super slow. No matter how much I wish I could be an ingredient ninja, I just can't seem to get things located and prepped very quickly. I took a knife skills class a few months ago, which helped a little, but I think the issue stems more from disorganization than a lack of dexterity.

I'm working on making more 30-minute paleo dinners to share here on A Calculated Whisk. To make sure I'm representing things accurately, I time myself as I cook, which really highlights my lack of culinary efficiency. For this recipe, I started timing, assembled most of the ingredients for the marinade, and then realized I couldn't find a sharp knife to cut the lime in half. I paused the timer while I located a chef's knife and washed it, because I thought you, my wonderful readers, were likely to already have a clean knife on hand. Several other misplaced items and dirty dishes slowed me down and I didn't stop the timer every time, but I still managed to make this meal in JUST over 30 minutes (if you're making rice, you may need an extra 3-5 minutes to get that measured and set up).

So, even if you're less than speedy in the kitchen, like me, you can have this dinner on your plate in just about half an hour.

Today's recipe comes from Sue at Couscous and Consciousness. I was assigned her blog for this month's Secret Recipe Club reveal, and had so much fun browsing through her delicious recipes. (I was also excited to read that Sue is a yoga teacher. I love yoga and have been trying to do at least a few sun salutations every morning. I wish I could take a class with Sue, but she lives in New Zealand, so it would be quite a commute.)

Sue's food is colorful, creative, and usually on the lighter side, so there were a lot of tempting options to choose from. She also has many internationally inspired dishes, which makes browsing her site really fun. For this month's reveal, top contenders included bengali aloo with lemon turmeric aioli, roasted apricot gelato, and plum and cardamon cake. Even though I'm not much of a salad person at all, I also found myself wanting to try this salmon with green tea soba noodle, broad bean, and radish salad and this watermelon and feta salad with preserved lemon dressing.

Balsamic Steak with Fig & Arugula Salad

Do you think beautiful food tastes better? I do.

Of course, every once in a while you come across a beautiful dish, take your first bite, and feel disappointed because it doesn’t taste nearly as good as it looks. In my experience, though, that doesn’t happen much.

More often, a food’s level of beauty and deliciousness are relatively close together, with the gorgeousness boosting the deliciousness up a notch or two (or perhaps vice versa, but I don’t really find that a food looks prettier once I’ve tried it and know that it’s tasty…we eat with our eyes first, after all). The food looks good, so it tastes even better. I think that’s how it goes with me and figs. Yes, they’re yummy, but most of all, their colors are just so pretty. When I take a bite of fig while looking at the freshly-sliced figs that are still on my plate, the beauty of those figs makes the one in my mouth taste even better.

Bacon, Arugula, and Avocado Salad with Sherry Vinaigrette

My last post was about inspiration, and this one is about exhaustion.  Not the discouraging kind of exhaustion that makes you feel like there's no end in sight, but the kind of exhaustion that leaves you cheerfully spent at the end of the day--content, but without much left to offer.

I started my first external placement for graduate school last week, and I'm in schools working with kids and teachers four days a week for ten hours a day.  (In case you haven't heard me mention it, I'm working on a master's in speech and language pathology with dual certification as a reading specialist).  I am learning and doing so much that I do not know where to put all my thoughts and ideas.  I have plenty of notebooks and folders, but there's not enough space and time to capture everything I want to hold onto.  Do you ever feel that way?  Please tell me about your own exhaustion in the comments so I can feel a little less alone!

Roasted Beet & Carrot Salad with Goat Cheese Vinaigrette

What's your favorite color?  Mine is pink (shocking, right?).  

When I was scrolling through the recipes on K & K Test Kitchen to choose something to make for this month's Secret Recipe Club, the gorgeous hue of this healthy salad caught my eye.  By the time I read the words "goat cheese" near the end of the post title, I was totally sold.  When I see a food that's naturally bright pink and has my favorite kind of cheese in it, I sign myself right up.

Pan-Seared Chicken, Orange, & Walnut Salad

Next Friday is the one-year anniversary of my very first blog post (note the cringe-worthy photos).  Even though I didn't know much about blogging back then, I totally stand by that first recipe--the lemon curd is so delicious.  It's amazing that this site, which is such a big part of my life now, didn't even exist just one year ago.

To celebrate, I made us a salad.  If you don't think a salad is the proper way to celebrate a blogiversary, you're right--I don't think of salads as celebratory, either.  I totally have plans for an over-the-top grain-free cake for next week, but thought I would balance things out by making this nutritious salad first.

My favorite part of this salad (other than the gorgeous hue of the Cara Cara oranges) is the creamy dreamy dressing.  I'm pretty boring with dressings, and usually just make a simple balsamic vinaigrette, perhaps with a touch of honey or Dijon mustard if I'm feeling fancy.  However, I do have a soft spot for rich, creamy dressings.  I wondered if I could make a great creamy dressing without any dairy, so that people with allergies (or people doing a Whole30 or strict paleo) could eat it.

A Primal Thanksgiving Menu

photo credits (from top left): ACW, ACW, ACW, Pinch of Yum, Oh My Veggies,

ACW, How Sweet It Is, Cookie & Kate

Since we're hosting Thanksgiving this year, I've been scouring the interwebs for delicious, wholesome, and unique grain-free dishes. I thought I would share my ideal menu with you. I probably won't actually make every single one of these, but it's fun to dream big. What's going to be on your Thanksgiving table? Feel free to leave links to your favorite recipes in the comments. Happy menu planning!

Sesame Lime Steak, Zucchini, & Avocado Salad

After all those pancakes, I was ready for some meat.  I cooked this steak on my George Foreman grill which, I'm ashamed to admit, had been riding in the trunk of my car ever since I moved back up from Houston two years ago.  No worse for the wear, the grill worked fine when I finally brought it inside today.  You can also cook your steak on a real grill or stovetop in a grill pan or heavy skillet.

This salad is my first attempt at using zucchini as noodles.  I think in this recipe it really works.  You aren't tricked into thinking you're eating real noodles, but the long, thin noodle shape is the perfect vehicle for the sauce, and the raw zucchini still has a little bit of a crunch to it.

Another ingredient note: this recipe calls for coconut aminos, which are a paleo replacement for soy sauce.  In my opinion, the flavor is very similar.  You won't taste any coconut here.  If you're looking for coconut aminos, I found mine at Whole Foods.  You can also just substitute soy sauce if you're not avoiding soy.

Ingredients (serves 2):

For the steak:

2/3 pound thin sliced top round steak (or another thin cut)
1 tablespoon coconut aminos
1 tablespoon sesame oil
1 teaspoon red chili paste
Juice of half a lime

For the salad:

2 zucchini, cut or peeled into thin, noodle-like matchsticks
1 tablespoon plus 1 teaspoon almond butter
2 teaspoons sesame oil
1 teaspoon coconut aminos
1 tablespoon apple juice
1/2 avocado, thinly sliced
1 teaspoon roasted sesame seeds
Lime wedges

To make the marinade, combine all ingredients in a shallow bowl and toss with the steak to coat.  Marinate at room temperature for 30 minutes or in the refrigerator for up to two hours.  If you marinate in the refrigerator, take the meat out 30 minutes before you plan to cook it to let it come to room temperature.

Heat a George Foreman grill or a heavy skillet over medium-high heat.  Cook the steak to your desired doneness.  Set steaks aside on a plate, covered.

In a medium bowl, combine the almond butter, sesame oil, coconut aminos, and apple juice to make a smooth sauce.  Toss the zucchini to coat it with the sauce, and divide the zucchini between two plates.  Slice the steak into strips and place it on top of the zucchini.  Top the steak with the avocado slices and a sprinkling of sesame seeds.  Serve warm or chilled with lime wedges.

Blackberry, Almond, and Rocket Salad with Fresh Mozzarella

Did you know that arugula is called rocket in the UK?  Arugula is a pretty fun word, but rocket is even better.  This salad has rocket in it, along with all the other delicious things listed in the title.  After making blackberry cupcakes for this month's Get Your Chef On challenge, I wanted to do something else fabulous with the rest of my juicy blackberries.  I dreamed up this salad, and thought about it all day during class.

I was happy to find that it was even better than I had imagined!  The spicy arugula, sweet blackberries, creamy mozzarella, and toasty almonds are the perfect combination.  This is my new favorite summer salad.  Ben loved it, too!  When I served it he said it looked fancy (secret--any salad with blackberries looks fancy!), and then he asked for seconds.  Usually he's a one plate of salad kind of guy.

So, here's what I would recommend.  Go buy a lot of blackberries, make these cupcakes, then make this salad.  A light dinner with a decadent dessert is the perfect thing to have on a summer evening.

Ingredients (serves 2):

1/2 cup sliced almonds
3 cups arugula
2 teaspoons olive oil
1 teaspoon balsamic vinegar
Pinch of sea salt
1 heaping cup blackberries
4 ounces fresh mozzarella, roughly cubed

Toast the almonds in a dry skillet over medium heat, stirring often to make sure they don't burn, until golden brown (less than five minutes).  Set aside to cool.

Toss the arugula with the oil, vinegar, and salt and adjust seasonings to taste.

To serve, line plate with arugula.  Top with blackberries, fresh mozzarella, and toasted almonds.  Enjoy!

You might also like:

Spring Salad with Citrusy Shallot Vinaigrette








Jerk Chicken with Avocado and Papaya Salad








Wheat Berry Salad with Pine Nuts, Raisins, and Pickled Red Onions

Wheat Berry Salad with Pine Nuts, Raisins, and Pickled Red Onions

Ever since I saw this post on Foodie with Family, I've been wanting to make some pickled red onions.  And, right now I'm really into making healthy grain salads like this one.  I noticed a while ago that there was a bag of Bob's Red Mill Organic Hard Red Spring Wheat Berries in my cupboard, which had gone unused until today.

Have you tried wheat berries?  What other fun grains do you like?  Next I'm hoping to try quinoa (I've eaten it but never cooked it myself), barley, and teff.

This salad takes a little bit of work in advance, but is easy to put together and so worth it!  We topped ours with grilled shrimp for a delicious and nutritious summer dinner.

Ingredients (serves 4-6):

For the pickled red onions (from this recipe on Foodie with Family):

1/2 red onion, sliced
1/2 cup red wine vinegar
1/2 teaspoon salt

For the salad:

1 1/2 cups uncooked wheat berries (or 3 cups cooked wheat berries)
1/2 teaspoon salt plus extra to taste
1/2 cup pine nuts, toasted
1/2 cup raisins, plumped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 1/2 teaspoons honey or 1/2 teaspoon agave nectar, or to taste

To make the pickled onions, place the sliced red onion in a heatproof bowl.  Heat the vinegar and salt until boiling, the pour over the onions.  Cover and let sit, stirring every 20 minutes or so, for an hour or more.  When the onions have softened, transfer to a jar and refrigerate until chilled.

Combine the wheatberries, 5 cups of water, and the salt in a saucepan.  Bring to a boil, then reduce the heat and cover.  Simmer for an hour or so, until tender.  Drain and set aside.

To toast the pine nuts, place them in a small skillet over medium heat and cook, stirring often, until browned and fragrant, 2-4 minutes.  Don't turn your back on them!

To plump the raisins, place them in a heatproof bowl and pour in boiling water to cover.  Let sit at least 10 minutes, and drain before use.

Combine the wheat berries, pine nuts, raisins, and drained red onions.  Add the balsamic, olive oil, honey or agave, and salt to taste.  Chill until ready to eat.  Serve cold or at room temperature.

Cilantro & Avocado Pesto Pasta Salad

I was planning to make guacamole for my party the other night, but at the last minute, I barely got the last batch of cupcakes into the oven before guests started arriving.  I think the party went fine without it, but I was left with several avocados and a big bunch of cilantro.  I thought about making the guacamole for me and Ben, but after my love affair with this queso, I wasn't in the mood for any more chips.

Then, I thought of a brilliant idea.  Cilantro and avocado pesto!  For pasta salad!  And this dish was born.

I think it's fabulous, and I hope you will, too!  You can make it in twenty minutes and it's the perfect color for a spring lunch or dinner.  You could definitely bring it on a picnic, too!



Ingredients (serves 4):

1 pound pasta (I used cavatappi)
1 cup packed fresh cilantro
1 large avocado, peeled and seeded
Juice of half a lime
4 tablespoons olive oil
4 scallions, sliced
1/2 cup crumbled feta (omit this for a vegan dish--it still tastes great!)
1 cup peas, cooked if frozen (I sauteed mine in a little olive oil for 5 minutes)
Salt and pepper to taste
More cilantro, scallions, and lime wedges for garnish

Cook the pasta until al dente, then drain and run under cold water.

To make the pesto, blend the cilantro, avocado, and lime juice in a food processor.  With the motor running, add the olive oil in a steady stream and process until smooth.

Toss the cooked pasta, pesto, scallions, feta, and peas together.  Garnish with additional cilantro and scallions and/or a lime wedge (or more feta--I was out).  Serve chilled or at room temperature.

Spring Salad with Citrusy Shallot Vinaigrette

Guess what?  May is National Salad Month.  I never realized this before I started a food blog, but almost every day is a special holiday celebrating a particular kind of food.  In addition, each month is associated with a few different foods.  May is not just about salad--it's also National Barbecue Month and National Strawberry Month.  

Some of these food holidays are great!  National Butterscotch Brownie Day on May 9th?  Now that's something I can get behind.  Others, like National Escargot Day (which happens to fall on my birthday, May 24th), are less appealing.

Do you want to check out the full list of food holidays?  Yeah, I thought so.

Since food holidays are so ubiquitous, I clearly can't do a post in honor of every single one.  But, since I've been trying to eat more healthy food, I couldn't pass up the chance to kick off National Salad Month with this little recipe.

This is just a side salad, but the dressing is super fresh and light and features all my favorite flavors.  You could easily turn this into a meal by adding some grilled chicken or shrimp and avocado.

Ingredients for the salad:

Spring mix (like this one from Dole Salads)

Citrusy Shallot Vinaigrette:

1 garlic clove, minced

2 tablespoons minced shallot (about half a shallot)

3 scallions, thinly sliced

1 tablespoon chopped parsley

1/4 cup plus 1 tablespoon olive oil

Juice of half a lemon

Juice of half an orange

Salt and pepper to taste

Whisk all the dressing ingredients together.  Toss with the spring mix to taste.

I couldn't resist taking a few pictures of the beautifully springy dressing ingredients.  Were scallions the original inspiration for the whole ombre trend?

What's your favorite salad this spring?

Jerk Chicken with Avocado and Papaya Salad

In the Jamaican airport I bought myself a cookbook called Eat Caribbean by Virginia Burke to read on the plane.  It's fabulous--full of colorful photographs and delicious recipes.  I read the whole thing by the end of the second flight, and already knew I wanted to try jerk chicken right away.  Since Ben and I are trying to eat more lightly for spring, I decided to opt for the recipe with jerk chicken on top of a tropical avocado and papaya salad.  (Have I mentioned how much I love papayas?  If you don't, or you can't find one, I bet this would be great with grapefruit, too.)

The jerk seasoning has a lot of ingredients, but is super quick to make.  This recipe makes about 2/3 of a cup, so you can store the extra in your fridge and try it on other meats or seafood.  I am pretty much dying to try jerk everything.  The cookbook even has a recipe for jerk hamburgers!  How fabulous does that sound?

This salad was a wonderful light dinner.  The citrusy dressing, creamy avocado, sweet papaya, and spiced chicken complement each other perfectly.  I will definitely be making this again soon!

This recipe is adapted from Eat Caribbean and serves 3-4.

Ingredients for the jerk seasoning:

6 scallions, trimmed
1-3 scotch bonnet or habanero peppers, seeded and trimmed (I chickened out and used half a pepper, and it wasn't hot at all.  So I recommend using at least one whole pepper!)
1 teaspoon allspice
1 tablespoon chopped fresh thyme or 1/2 tablespoon dried thyme
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon brown sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup cane, malt, or apple cider vinegar
1 tablespoon oil

Blend all ingredients in the food processor to form a paste.  Store in the refrigerator.

Ingredients for the jerk chicken:

8 boneless, skinless chicken thighs (about 1.5 pounds)
Salt or lime juice
1-2 tablespoons jerk seasoning (The recipe called for 1, but I thought the chicken could have used more flavor)
1 tablespoon oil, plus some for cooking

Prepare a bowl of salt water, or water with the juice of 1 lime, and rinse the chicken pieces in it.  Pat dry.  Rub the chicken with the jerk seasoning and oil, and marinate in the refrigerator for at least 2 hours, or overnight.

Heat a bit of oil in a heavy skillet over medium-high heat.  Add the chicken pieces and cook, turning occasionally, until well-browned on both sides and cooked through, about 15 minutes total.

Ingredients for the salad:

1 avocado, cut into small chunks

1/2 papaya, cut into small chunks

8 ounces mixed greens

Ingredients for the lime vinaigrette:

Juice of 1 lime

5 tablespoons olive oil

1 scallion, thinly sliced

Salt and pepper to taste

Combine the ingredients for the dressing in a medium bowl and set aside.  As soon as you cut the avocado, put the pieces in the bowl and toss to coat with the dressing so the avocado doesn't brown.

To prepare the papaya, slice it in half and scrape out the seeds and fibers with a spoon.  Score the flesh with a knife and scoop out the chunks with a spoon.

To serve, divide the salad greens between the plates.  Top with papaya, avocado, and dressing.  Slice the chicken and place on top.  Drizzle with additional dressing if desired.

Enjoy your healthy dinner.  This would be a good vegetarian option without the chicken!