Tag Archives: lime

Paleo Coconut Chili Lime Shrimp

Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com Crunchy paleo coconut shrimp made even more mouth-watering with lime and chili. Serve with lime wedges for another extra punch of flavor. Some heat from a dipping sauce like Chipotle Mayo would make it even better! Use any size shrimp you like.

Ingredients for Paleo Coconut Chili Lime Shrimp 

  • 1 lb. raw shrimp
  • 1/2 cup shredded coconut
  • 1/4 cup coconut flour
  • Zest of 3 limes
  • 1.5 Tablespoons chili powder
  • 1 egg, beaten
  • Coconut oil

Directions for Paleo Coconut Chili Lime Shrimp

  1. Clean, shell and devein the shrimp (if needed). Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  2. In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  3. Dip the shrimp in the beaten egg.
  4. Coat the shrimp well on all sides with the coconut mixture.  Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  5. In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).  Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  6. Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
  7. Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor.

Ahi Tuna Salad

Ahi Tuna Salad Wraps | stupideasypaleo.com Fresh tuna is sooooo tasty…I’ve you’ve never tried it, give it a whirl. It’ll make canned tuna pale in comparison. This recipe is based on one from the Barefoot Contessa, and is a perfect way to add some kick to your plate. Wasabi powder can be found in the Asian food section of the store, and can be REALLY potent, so I suggest adding just a little at a time and seeing if it’s too hot. Finding one without sugar or anything weird can be really tough…it took me a lot of searching to find one that was Paleo-friendly (“Hime” brand…horseradish, spirulina and turmeric are the only ingredients). Don’t like wasabi? You can totally leave it out.

I served this tuna salad on fresh romaine lettuce boats wrapped up into nori and served sushi style. If you don’t like tuna, you could substitute cooked chicken breast.

Prep time: 20 min     Cook time:  5 min     Makes: 2 servings

Ingredients for Ahi Tuna Salad

For the Dressing

For the Salad

  • 1 lb. ahi tuna steak
  • 2 green onions, thinly sliced
  • 1 avocado, diced
  • 1 Tablespoon sesame seeds
  • Romaine or butter lettuce leaves
  • Nori wraps, optional

Directions for Ahi Tuna Salad

  1. To make the dressing, combine the lime juice, lime zest, coconut aminos, sesame oil, wasabi powder, salt and pepper in a medium bowl. Stir together and set aside.
  2. Pat the fish dry with a paper towel and season with salt and pepper. Grill or pan-fry on high heat for ~2 minutes per side. *Important: you want the fish to be rare inside. If you cook it until well-done it’ll be tough and dry. Allow to cool on a cutting board. Cut into chunks.  Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com

3. Add the avocado, green onion, sesame seeds and tuna to the bowl with the dressing. Fold the ingredients together to combine. Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com 4. Serve on lettuce boats / cups or wrap with nori. Or, just serve in a bowl with chopped lettuce

Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com

Fourth of July Salsa

Fourth of July Salsa | stupideasypaleo.com Happy Independence Day! Summer is in full swing, and you’re sure to find an abundance of red, white and blue-themed recipes to put on your table. This fruit-based salsa is festive and easy to throw together for a holiday BBQ or party. Even though fruit is the star, it’s balanced out by a bit of heat from the jalapeño, acidity from the tomato and lime, and freshness from the mint. This would also be fantastic with some cubed avocado, served over grilled chicken or salmon. Eat up!

Prep time: 10-15 min     Cook time:  0 min     Makes: ~3 cups

Ingredients for Fourth of July Salsa

  • 1 cup strawberries, chopped
  • 1/2 cup blueberries, sliced in half
  • 1 ripe white peach, peeled and chopped
  • 1/2 a tomato, seeded and chopped
  • 1/2 a jalapeño pepper, seeded and minced (or leave seeds in for more heat)
  • 1 Tablespoon thinly sliced mint leaves
  • 2 Tablespoons lime juice (about 2 limes)
  • Salt and pepper to taste

Directions for Fourth of July Salsa

  1. Chop all the fruit. Mince the jalapeño pepper. Stack the mint leaves on top of each other and roll lengthwise. Slice thinly.
  2. Combined all ingredients in a medium-sized bowl and toss well. Season with salt and pepper to taste. 
  3. For best results, let the ingredients hang out and get friendly for at least an hour before serving.

 

Paleo Rocket Popsicles

Paleo Rocket Popsicles | stupideasypaleo.com Do you remember the sound of the ice cream truck cruising around the neighborhood in summer when you were a kid? If you were like me, you conveniently didn’t hear your mom call for dinner, but you could hear that magical music from a mile away. Growing up, my siblings and I loved “rocket pops” – I looked it up and they’re officially called “Red, White and Blue Turbo Rockets” – a patriotic combination sugar and artificial food coloring in red (cherry), white (lemon) and blue (blue raspberry).

Paleo Rocket Popsicles | stupideasypaleo.com While these Paleo versions have a bit of sweetness from the fruit and coconut water, they’re nothing like the sugar on a stick popsicles sold in stores. I added fruit to each layer and kicked up the flavors with citrus zest. You’ve got raspberry lime (red), coconut white peach (white) and lemon blueberry (blue). Perfect for a hot summer day! Don’t like raspberries? Use strawberries or cherries instead. You can also puree the fruit instead of slicing it.

Be creative and use your own fruit combinations or flavors. Let me know in the comments below what you tried!

[Note: I don't consider these a Paleo-ified dessert because it's essentially fruit and coconut water with no extra added sugar, but if you think you'd crack out on them, take that into consideration.]

Prep time: 15-20 min     Freeze time:  2-3 hours     Makes: 12 pops

Ingredients Paleo Rocket Popsicles

Red Layer (Raspberry Lime)

  • 2 cups coconut water*
  • 3 Tablespoons lime juice
  • 1 Tablespoon lime zest
  • 1 cup raspberries (about 6 oz), quartered

White Layer (Coconut White Peach)

  • 1 white peach, peeled and chopped [hint: squeeze lemon juice on them to prevent browning]
  • 1-1/2 cups full-fat coconut milk

Blue Layer (Lemon Blueberry)

  • 2 cups coconut water*
  • 3 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup blueberries, halved

Equipment

  • 12 dixie cups (3 oz. size)
  • 24 plastic straws or 24 popsicle sticks

Directions for Paleo Rocket Popsicles

  1. Place 12 dixie cups on a sheet tray or in a muffin tin (I used a mini muffin tray). Clear a space in the freezer that the tray will fit in.
  2. Mix the different coconut waters (coconut water + lime juice + lime zest and coconut water + lemon juice + lemon zest) in separate containers. Paleo Rocket Popsicles | stupideasypaleo.com Paleo Rocket Popsicles | stupideasypaleo.com

3. Build your red layer first. Equally divide the quartered berries into the cups (about 2 raspberries per cup). Add about 2 Tablespoons of the lime coconut water to each cup. Freeze until solid. Paleo Rocket Popsicles | stupideasypaleo.com

4. Build the white layer next. Equally divide the chopped white peach into the cups. Add about 2 Tablespoons of coconut milk to each cup. *IMPORTANT: Only partially freeze this layer then stick the straws or popsicle sticks in! Return to the freezer until solid. Paleo Rocket Popsicles | stupideasypaleo.com Paleo Rocket Popsicles | stupideasypaleo.com

5. Build the blue layer last. Equally divide the halved blueberries into the cups. Add about 2 Tablespoons of lemon coconut water to each cup. Freeze until solid. Peel the paper cups away and trim the straws down to size. I like the double straw or double stick method because it makes them easier to hold.

Try to eat it before it melts!

*You’ll have a bit of extra coconut water left over…drink up and enjoy.

Roasted Salsa Verde

Roasted Salsa Verde| stupideasypaleo.com Every once in a while, I buy prepared salsa from the store. A bottle of organic salsa verde (green salsa) made its way into my cart recently and though I’d scanned the label for any non-Whole30 ingredients, I didn’t notice xantham gum last on the list. Xanthan gum is a thickener – it IS okay to eat on your Whole30 – but when I opened the salsa, the texture was weird and a bit slimy.

Immediately I knew that I could do better and just make my own. There are a million variations of salsa verde it seems: raw, roasted, different ratios of tomatillos to jalapeño, etc. but I found this one worked well for my taste buds. It was pretty mild but you could make it hotter by leaving the seeds and membranes of the jalapeño pepper intact.

Prep time: 5 min     Cook time:  15 min     Makes: 3 cups

Ingredients for Roasted Salsa Verde

  • 1-1/2 lb tomatillos (these look like green tomatoes but are more closely related to gooseberries)
  • 1 jalapeño pepper
  • 2-3 garlic cloves, roughly chopped
  • 1/2 cup onion, roughly chopped
  • 1 large handful of cilantro leaves
  • Juice of 1 lime
  • 1/2 teaspoon salt

Directions for Roasted Salsa Verde

  1. Place the whole tomatillos and whole jalapeño pepper on a foil lined baking sheet. Broil in the oven on high for 5-10 minutes until the veggies start to char a bit. Flip over and broil another 5-10 minutes on the other side. *You can also char them on a grill or in a pan on the stove. Allow them to cool a bit. Roasted Salsa Verde | stupideasypaleo.com Roasted Salsa Verde | stupideasypaleo.com Roasted Salsa Verde | stupideasypaleo.com

2. Slice the jalapeño in half and remove some or all of the white membrane and seeds (if you want a mild salsa verde).

3. Put the tomatillos, jalapeño, garlic cloves, onion, cilantro, lime juice and salt in a blender or food processor. Pulse until the salsa is to the desired consistency. I like mine a little bit chunky but you can puree until smooth if desired. Roasted Salsa Verde | stupideasypaleo.com

4. Keep refrigerated. Keeps for several days in the fridge. Roasted Salsa Verde | stupideasypaleo.com

 

Simple Shrimp Ceviche

Simple Shrimp Ceviche | stupideasypaleo.com Can I interest you in a meal that cooks itself?

Yes? I thought so!

It’s not too good to be true, it’s just ceviche – a dish of seafood that’s “cooked” using citrus juices and served up with ingredients like tomato, jalapeño and avocado. YUM. Last year, I posted a recipe for ceviche – along with one of the first videos I ever made…eeeek – and recently, I created a different one with shrimp that came out just as good (if not better).

Since I cook for just one person, I only used 1/2 lb. of shrimp but you can easily double the recipe or more. Plan the day (or morning) ahead so you can give the ceviche enough time to “cook”. If you don’t like shrimp, you can substitute scallops or firm white fish. Rumor has it that the juice from the marinade is a hangover cure though I haven’t tested that theory yet ;)

Prep time: 15-20 min     Cook time: 6+ hours    Makes: ~3 cups

Ingredients for Simple Shrimp Ceviche

  • 1/2 lb. (~250 g) raw shrimp
  • 1 large tomato, diced
  • 1 garlic clove, minced
  • 1/2 a jalapeño pepper, minced (optional)
  • 1/2 an avocado, cubed
  • Juice of 1 orange
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Simple Shrimp Ceviche | stupideasypaleo.com

Directions for Simple Shrimp Ceviche

  1. Peel and devein the shrimp, if necessary. Chop the shrimp into small pieces.
  2. Prepare the veggies: dice the tomato, mince the garlic and jalapeño, and cube the avocado. If you want the ceviche to be spicier, you can leave the seeds in or add more jalapeño.
  3. Mix the shrimp, tomato, garlic, jalapeño and avocado in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp.
  4. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque.
  5. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.

Paleo Cucumber Mint Raita

Paleo Cucumber Mint Raita | stupideasypaleo.comDipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita. Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.

I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.

Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!

Prep time: 10 min     Cook time: 0 min    Makes: 1-1/2 cups

Ingredients for Paleo Cucumber Mint Raita

  • 1 (14 oz) can full fat coconut milk
  • 1/2 large English cucumber, finely chopped ( about 1.5 cups)
  • 3 Tbsp fresh mint leaves, chopped
  • Juice of 1 lime
  • 3/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • Pinch of cayenne pepper

Directions for Paleo Cucumber Mint Raita

  1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
  2. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
  3. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
  4. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
  5. Place in the refrigerator for 1 hour to chill and then serve.

Jicama Carrot Slaw

Jicama Carrot Slaw | stupideasypaleo.com Memorial Day Weekend is almost here. That means it’s time for more BBQs and summer fun, and it also means it’s socially acceptable to wear white. I almost never wear white because I’m the world’s biggest klutz. Truly. Just this morning, I was grading lab reports with a shaker bottle of decaf coffee on my desk. Suddenly, a notebook slid off the top of a stack and – you guessed it – coffee. went. all. over. Luckily, I know myself better than to wear white at any time. My brown shorts perfectly camouflaged the fact that I’d just poured coffee all over my lap. Score!

To make a long story short, with parties and Memorial Day gatherings in the near future, this refreshing slaw is a great side dish to bring with. You could also add shredded cabbage for a more traditional take on slaw.

Prep time: 15 min     Cook time: 0 min    Makes: ~2 cups

Ingredients for Jicama Carrot Slaw

  • 1 cup carrots, shredded
  • 1 cup jicama, shredded
  • 2 Tablespoons chipotle mayo
  • 3 Tablespoons chopped cilantro
  • Juice of 1/2 a lime
  • Sea salt and pepper to taste

Jicama Carrot Slaw | stupideasypaleo.com

Directions for Jicama Carrot Slaw

  1. Use a box grater or a food processor with a shredder blade to shred the carrots and jicama. Bonus tip: buy pre-shredded carrots to save time (though they are usually more expensive).
  2. Combine the shredded carrots and jicama in a large bowl. Add the chipotle mayo, cilantro, and lime juice.
  3. Stir until combined well. Add salt and pepper to taste.
  4. Chill for best flavor.

Paleo Chipotle Lime Mayo

Chipotle Lime Mayo | stupideasypaelo.com Homemade olive oil mayo rocks my socks off. Nuf said.

I base my recipe on this one from Melissa Joulwan of The Clothes Make the Girl and add my own twist. I only used one chipotle…feel free to add another one but beware: chipotles are HOT. Taste after you add one and decide if it needs another. That being said, one gives my taste buds the perfect amount of smoky heat. YUM.

You can also omit the lime for straight up chipotle mayo.

Prep time: 10 min     Cook time: 0 min    Makes: 1 cup

Ingredients for Chipotle Lime Mayo

  • 1 cup olive oil mayo
  • 1 chipotle pepper
  • 1 tsp of adobo sauce from the chipotle pepper can
  • 1 tbsp fresh lime juice

Chipotle Lime Mayo | stupideasypaelo.com

Directions for Chipotle Lime Mayo

  1. In a food processor or blender, combine all the ingredients and blitz until smooth.
  2. I put mine in a fun squeeze bottle because it just looks cooler when I serve it up on my food.
  3. Goes well on pretty much everything, like these BLT Bites. Bacon and chipotle are like soul mates.

Thai Coconut Soup (Tom Kha)

Thai Coconut Soup - Tom Kha | stupideasypaleo.comThai Coconut Soup is one of my favorite Asian dishes.

Usually I have recipe writer’s block. The harder I try to think of something to make, the more I can’t. It’s those times when I buy random ingredients and get home to my pantry and fridge that inspiration strikes. What the heck?! My local market had wild-caught shrimp on sale, which I couldn’t resist, and when I got home I suddenly thought: tom kha! This is a common Thai soup that is really easy to make but has so many layers of complex flavor. Wha-bam! That’s the flavor hitting your tongue.

The only problem is that I didn’t have lemongrass or Thai chili paste that most of the recipes I looked at called for, so I thought…I’m going to solutionize (yes, that’s a made up word) this scenario. I omitted the lemongrass but doubled the lime juice and used sriracha instead of red chili paste. In 5 minutes – plus the time it took me to peel and devein the shrimp – I had a hot, yummy bowl of tom kha in my hands! It might not be 100% authentic but it is 1) easy, 2) fast and 3) a damn good recreation.

Prep time: 5 min     Cook time: 10 min    Makes: ~4 cups

Ingredients for Thai Coconut Soup (Tom Kha)

  • 14 ounces (420 ml) can full-fat coconut milk
  • 2 cups (475 ml) chicken stock
  • 1 pound (500 grams) shrimp or chicken breast
  • 1 inch piece of ginger, peeled and sliced into rounds
  • 1 cup sliced mushrooms
  • 2 Tablespoons lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon sriracha (or to make homemade, check this out)
  • Chopped cilantro for garnish

Directions for Thai Coconut Soup (Tom Kha)

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
  3. Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5-10 minutes) is cooked through.
  4. Top with fresh chopped cilantro for garnish.

Click here to Pin!

Thai Coconut Soup - Tom Kha | stupideasypaleo.com

 

Cinco de Mayo Steak Salad

Cinco de Mayo Steak Salad | stupideasypaleo.com Living in San Diego, you could say that Cinco de Mayo is a pretty big deal around these parts. All over the city – and pretty much the rest of the US – folks will be gladly using this holiday to eat vast quantities of guacamole and drink lots of tequila. I hate tequila. It all stems back to a Jimmy Buffet concert in October 2008, but I digress. Safe to say, no NorCal margaritas for me!

I made a version of this salad the other day, and it was so punchy with flavor that I had to make it again. And then it hit me! The colors are red, white and green and most of the ingredients are common to Mexican cuisine. In celebration of the Fifth of May, the Battle of Puebla and the love of drinking fermented agave, I bring you this festive salad. Substitute any cooked meat you’d like if you don’t like steak. I topped mine with a pan-fried grassfed New York strip steak sliced thin.

Prep time: 5 min     Cook time: 10 min    Makes: 2-3 cups of salad (plus meat)

Ingredients for Cinco de Mayo Steak Salad

  • 1 cup spinach leaves
  • 1 ripe tomato, cubed
  • 1/2 cup jicama, cubed
  • 1/2 an avocado, cubed
  • 1/4 cup cilantro, chopped
  • Juice of 1-2 limes
  • 1 tsp olive oil
  • Sea salt and pepper to taste

Cinco de Mayo Steak Salad | stupideasypaleo.com

Directions for Cinco de Mayo Steak Salad

  1. Combine the spinach, tomato, jicama, avocado and cilantro in a bowl. Squeeze the lime juice on top and drizzle with olive oil. 
  2. Taste and season with salt and pepper if you like.
  3. Top with cooked meat of choice. I used steak, but grilled chicken would be a great alternative!

 

Watermelon Mojito Salad

Watermelon Mojito Salad | stupideasypaleo.com It’s rare that I drink these days…it’s pretty counterproductive to my training and makes me sleep like crap. That doesn’t mean that I don’t think about it sometimes – and occasionally it’s a bit longingly. The other day, I thought of one of my BFF Greg and our Thelma and Louise inspired road trip last summer (well, there wasn’t any Brad Pitt and clearly we didn’t die) but we sipped on lots of wine and sunbathed our way across Palm Springs, LA and Santa Barbara. It was pretty awesome. In any case, whenever I think of Greg, I also think of booze for some reason. Hi Greg! Love you! To make a long story short, I decided to make a mojito-esque—but clearly non-alcoholic—dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon.

Prep time: 15 min     Cook time: 0 min    Makes: 5 cups

Ingredients for the Watermelon Mojito Salad

  • 3 cups seedless watermelon, cubed
  • 1-1/2 cups seedless cucumber, cubed
  • 2 Tablespoons fresh mint leaves, sliced thin (“chiffonade” if we’re being fancy about it)
  • 1/4 cup fresh lime juice (about 2 limes)
  • Zest from two limes
  • 1 Tablespoon olive oil
  • Pinch of sea salt
  • Pinch of black pepper

Directions for Watermelon Mojito Salad

  1. Cut the rind off the watermelon and cut into medium-sized cubes (about 1/2-inch).
  2. Peel the cucumber, if you prefer, and cut into similar sized cubes.
  3. Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
  4. Combine these ingredients in a large bowl.
  5. In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.

Super Bowl Bites: Simple Guacamole

Super Bowl Bites: Simple Guacamole | stupideasypaleo.com

Milestone alert: this is Stupid Easy Paleo’s 100th post! Looking forward to the next 100 because I seriously love making all these recipes and sharing them.

There are about a million different ways to make guacamole, but I fancy mine plain and simple: avocado with a healthy dose of lime and salt [fun fact: the word "guacamole" comes from an Azetc word that basically means "testicle"]. I like my guacamole really tangy, so start with one lime and go up from there if you want more punch. When I was thinking of what to serve alongside to dip into it, I thought back to a few of the trips I’d taken down to Baja to race my bike several years back – immediately the memory of eating pepino con chile y limon (cucumber with chile and lime) from a vendor’s cart after a race – hit me. Crunchy and tart with a bit of smoky chile flavor, cucumbers with lime and chile make the perfect dipping platform though you can try any other veggies you like. I made my own chile powder by grinding down 3 dried ancho chiles and 3 dried guajillo chiles (seeds removed) in the Vitamix – you could use a spice grinder instead. I happen to live in Southern California where many markets have vast assortments of the dried chile pods, but feel free to use any store-bought chile powder you can find.

Prep time: 10 min     Cook time: 0 min    Makes1-1/2 cups

Ingredients for Simple Guacamole

  • 2 ripe avocados
  • 3 limes
  • Salt
  • 1 cucumber
  • 1 Tbsp chile powder

Directions for Simple Guacamole

  1. Cut the avocados in half and remove the pit. Use a spoon to scoop the green yumminess into a glass bowl. 
  2. Roll the limes on the countertop to mobilize the juice inside. Squeeze the juice of two limes into the bowl (save the 3rd lime for the cucumbers). Sprinkle with salt to taste.
  3. Mash the guacamole with your hands or with a fork. Hands are more fun, just be sure to wash them first.
  4. Peel and slice the cucumbers on the bias (diagonal cuts give a longer piece). Squeeze the juice of one lime on top and sprinkle with chile powder and a bit of salt.
  5. Consume.

Holy Guacamole Salad

Holy Guacamole Salad | stupideasypaleo.com

I’ll admit it: I love the Food Network. While I’m more drawn to shows like Chopped! and Iron Chef America, I decided to watch an old episode of Barefoot Contessa yesterday. Normally, Ina’s food isn’t really up my alley but her recipe for Guacamole Salad spoke to me right away. Only bummer…it wasn’t Paleo. A couple of tweaks later, and I had a bowl of amazing flavors and colors sitting in front of me…perfect for a summer cook-out (or just a quiet weeknight at home).

The creaminess of the avocado, tang from the lime and crunch from the Persian cucumbers are the stars of the show! (Persian cucumbers have thinner skin and hardly any seeds…their crunchiness is the reason I used them. If you can’t find them, regular cucumber–peeled and seeded–would be a good replacement).

Prep time: 15 min     Cook time: 0 min    Makes: 4-5 cups

Ingredients for Guacamole Salad

For the Salad

  • 1 pint grape tomatoes
  • 3 Persian cucumbers
  • 1 yellow or orange bell pepper
  • 1/2 red onion
  • 2 large, ripe avocados (I used 3 small)
  • 1 jalapeño pepper (2 if you like spicy)
  • 1 clove garlic
  • 1 handful fresh cilantro

For the Dressing

  • Zest from 1 lime
  • 1/3 cup fresh lime juice (about 4 limes)
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

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Directions for Guacamole Salad

1. Prepare the veggies and add to a large mixing bowl:

  • Halve the grape tomatoes.
  • Chop the cucumbers and bell pepper into medium chunks…we are making salad here, not salsa!
  • Chop the red onion into small dice (big chunks of onion = not so bueno).
  • Cut the avocados in half, and remove the pit. Use a spoon to scoop out the entire flesh. Then chop into medium chunks.
  • Chop the garlic and jalapeño finely. Remove the white inner membrane and seeds to control the spiciness.
  • Run your knife through the cilantro a few times to cut the leaves down a bit.

2. Mix all the veggies together and then prepare the dressing.

3. Zest one lime into the bowl.

4. In a measuring cup, combine the fresh lime juice, olive oil, salt, black pepper and cayenne pepper. Mix and pour over the veggies. Toss to coat.

Green Papaya Salad

Green Papaya Salad | stupideasypaleo.com

I fell in love with Green Papaya Salad on my trip to Bali in 2011. We took a side trip to Nusa Lembongan, a tiny island off the coast of Bali and spent a couple days snorkeling and enjoying maximum relaxation time. While there, we dined outside at a Thai restaurant and I had my first taste of this dish…flavors of savory, spicy, sour and a little sweet all duked it out on my tongue.

Ever since then, I’ve wanted to make Green Papaya Salad (or som tam as it’s called in Thai) myself and make it Paleo-friendly. I’ll admit, this recipe may fit under the “special” category because you may have to do a little searching outside a conventional grocery store to find some of the ingredients, but any Asian food market should have these basic ingredients. Our local health food market actually has everything you’d need except the fish sauce and dried shrimp!

Most of the recipes I searched on-line use peanuts, bean sprouts and sugar to develop the complex flavor profile of som tam. With a few swaps, I figured out a couple ingredients that did the trick. I substituted cucumber for the bean sprouts (similar in color and texture) and roasted unsalted cashews for the peanuts.

Ingredients for the Green Papaya Salad

  • 1 medium-sized green papaya, about 4 cups shredded
  • 1/2 a cucumber
  • 2 generous handfuls of cherry tomatoes
  • 3 green onions
  • 12 green beans
  • 1 or 2 Thai red chili peppers*
  • 1/2 cup Thai basil leaves, washed and packed
  • 1/4 cup fresh lime juice
  • 2 Tablespoons fish sauce
  • 1 Tablespoons coconut aminos
  • 2 Tablespoons dried shrimp, optional
  • Cashews and cilantro for garnish

Directions for the Green Papaya Salad

1. Peel the papaya with a sharp knife. Julienne the flesh using a julienne peeler (as I did) or use a box grater to achieve a similar effect.

2. Prep the remaining veggies:

  • Peel and slice the cucumber lengthwise. Scoop out the seeds and slice flesh into match-stick sized pieces.
  • Quarter the cherry tomatoes.
  • Slice the green onion into match-stick sized pieces (discard upper dark green parts).
  • Slice the green beans on the bias (diagonal) into long pieces.
  • *Mince the Thai chilis. CAUTION: Thai chili peppers, though tiny is size, pack a whallop of heat. Take care not to touch your eyes, etc when prepping them. I scooped out all the seeds prior to mincing and it was still a medium-spicy. I recommend starting with ONE and upping to two or three if it’s not hot enough for you.
  • Roughly chop the basil leaves. Add all veggies and papaya to a large mixing bowl.

3. Juice the limes and pour over the veggies. Hint: Roll your limes on the counter prior to squeezing to help release the juice.

4. Add fish sauce, coconut aminos and (optional) a drizzle of honey.

5. If you prefer, add the dried shrimp and then let sit for 30 min for all the flavors to meld. Garnish with chopped cashews and cilantro prior to serving. Serve straight up or as a delicious side dish to grilled chicken or fish.

Enjoy the taste-circus that’s about to happen in your mouth!

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Green Papaya Salad | stupideasypaleo.com