Category Archives: Salad

Keto & Whole30 Egg Salad

This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.

Keto Whole30 Egg Salad

This keto and Whole30 egg salad is such a perfect meal or a snack. I always make sure to include healthy fats and protein in my meals to keep my blood sugar level and hold me over until the next meals, and this recipe always does such an amazing job of this!

Keto & Whole30 Egg Salad Recipe

Not only is this Whole30 egg salad super addicting and delicious, it’s so easy to make! Once you have all the ingredients on hand, it takes just 10 minutes to put together and mix into a salad.

Chopped hard-boiled eggs are so creamy and flavorful covered in dijon mustard and mayonnaise, and the onion, chives, and bacon add such a nice spice and crunch to balance everything out. I was a little lazy so I bought this paleo mayonnaise to make this egg salad, but if you are up to it, you can make it yourself because it’s seriously so good!

Keto Whole30 Egg Salad
Keto Whole30 Egg Salad

Easy Hard Boiled Eggs

Ever since I got the Instant Pot, it’s the only thing I use to make hard boiled eggs because it’s easy, quick, and they come out perfect and easy-to-peel every time. Don’t have one? No worries. Here are both stove top and Instant Pot methods to make hard boiled eggs for this Whole30 egg salad:

Stove Top Method

  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.

Instant Pot Method

  1. Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
  2. Place the eggs on the steamer basket or the trivet.
  3. Close the lid, and make the sure the pressure valve is set to Sealing.
  4. Cook on high on Manual for 5 minutes, and prepare an ice bath.
  5. Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure.
  6. Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes. 
  7. Peel the eggs. They should be peel easily!
Keto Whole30 Egg Salad

Ways to Enjoy This Keto & Whole30 Egg Salad

Honestly, I love to eat this egg salad on it’s own because it’s so yummy! However, if you want to switch it up with some variety, here are some ways you can enjoy it. Some of these are not keto or Whole30 friendly so choose what fits your dietary preferences!:

Hope you enjoy this keto & Whole30 egg salad. I’ve been eating it nonstop!

Keto Whole30 Egg Salad
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Keto & Whole30 Egg Salad

This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.
Course Main Course
Prep Time 5 minutes
Cook Time 5 minutes
Refrigeration time 2 hours
Total Time 10 minutes
Servings 8 servings
Calories 332kcal

Ingredients

  • 12 hard boiled eggs*
  • 1/4 cup red onion diced
  • 8 slices sugar free bacon cooked and crumbled
  • 3/4 cup paleo mayonnaise or more to taste
  • 1 tbsp dijon mustard
  • 2 tbsp fresh chives thinly sliced
  • 1/2 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika

Instructions

  • Peel the eggs and chop into small pieces. Place in a large bowl. 
  • Add the rest of the ingredients to the bowl.
  • Use a spoon to stir together until combined.
  • Taste to adjust creaminess and seasoning with more mayo or salt.
  • Refrigerate for at least 2 hours before serving. 

Notes

*My favorite method for hard boiling eggs is in the Instant Pot. Pour 1 cup of water in, place a steamer rack in the pot, and add the eggs. Cook on manual pressure on High for 5 minutes. Let it release naturally pressure for 5 minutes. Place in an ice bath for at least 5 minutes, before peeling.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 1g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 268mg | Sodium: 539mg | Potassium: 141mg | Vitamin A: 8.8% | Vitamin C: 1% | Calcium: 3.9% | Iron: 7.3%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that’s full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Whole30 Roasted Squash Salad

I’ve been eyeing squash and gourds at every grocery store lately, and I know you’ve been enjoying seeing them pop up this season if you are a huge squash fan like me. My favorite squash is kabocha squash and I seriously think its the best tasting one out there. I’m actually a bit biased because it’s the type I grew up eating the most, and I didn’t even know about butternut squash until in college.

Whole30 Roasted Squash Salad Recipe

This delicious and warm salad can be made using either kabocha or butternut squash, and I think I may have to make it over and over again throughout the next few months and the holidays. It’s wonderfully tangy and sweet without any processed sugars, and there are so many different textures and flavors that complement each other so ridiculously well.

Whole30 Roasted Squash Salad

Keeping It Whole30

If you are doing the Whole30 challenge (which I highly recommend you try out!), make sure to purchase dried cranberries without any added sugar. It may seem hard to find at a regular grocery store, but I get mine on Amazon here. They are super tasty both alone and used in recipes, and I love that they contain less sugar and carbs than the typical ones that we are used to.

Also, to add a bit more sweetness without using processed sugar to this Whole30 Roasted Squash Salad, a dried medjool date is used in the dressing and the result is pretty darn fantastic. Remember to soak the date in warm-hot water for 5-10 minutes to soften it up so it can blend well. It’s the type of dressing that I’ll be making over and over again to use as my go-to dressing over any salad!

Perfect Holiday Side Dish

With the holidays coming up, I highly recommend you make this easy and hearty salad to serve alongside turkey, ham, or any main dish. It’s a crowd pleaser that goes so well with any protein and I’m even thinking about making it for a holiday potluck I may be attending in the coming months.

Hope this Whole30 Roasted Squash Salad helps you enjoy this wonderful season, and make the holidays and gatherings a bit easier if you plan to try out the Whole30 challenge during those times. Enjoy!

Whole30 Roasted Squash Salad

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Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish!
Course Salad, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226kcal
Author Jean Choi

Ingredients

  • 2 lb kabocha squash or butternut squash, peeled and cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp ghee or coconut oil
  • 1/2 cup raw walnut halves
  • 2 cups salad greens
  • 1/4 cup dried cranberries no sugar added
  • 1/4 red onion thinly sliced

Dressing

  • 1 pitted medjool date soaked in warm water until soft, then drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsps apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees F.
  • Place cubed squash in a baking pan and toss with coconut oil, sea salt, and pepper, until evenly coated.
  • Roast for 18-20 minutes until tender, turning the pan halfway through.
  • While the squash is roasting, heat a large skillet over medium heat.
  • Add ghee and walnuts, and stir together for 5 minutes until the walnuts are golden and fragrant.
  • Remove from the skillet and set aside.
  • Remove the squash from the oven.
  • While the squash cools a bit, place all the dressing ingredients in a blender and blend until smooth.
  • In a large salad bowl, add salad greens, roasted squash, toasted walnuts, dried cranberries, and red onion. 
  • Drizzle the dressing over everything, and toss gently to coat.
  • Serve warm. 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 602mg | Potassium: 629mg | Fiber: 3g | Sugar: 10g | Vitamin A: 44.4% | Vitamin C: 26.9% | Calcium: 5.6% | Iron: 7.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Option)

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it’s a crunchy and refreshing side dish to any meal! Whole30 and AIP options available.

Most days of the week, my philosophy on side dishes is, “Whatever’s the easiest and quickest, while being healthy.” It usually doesn’t take too much effort to make veggies delicious and flavorful, especially when you buy high quality produce that’s local and organic.

Paleo Vegan Dill Cucumber Salad Recipe

This Paleo Vegan Dill Cucumber Salad fits the bill perfectly and it’s so refreshing on a hot day. It’s so simple and and easy, and it literally takes only 5 minutes from start to finish. I think I make it about 3-4 times a week because my husband and I both love it and it’s just so quick to throw together that it makes my job so easy.

Paleo Vegan Dill Cucumber Salad Paleo Vegan Dill Cucumber Salad

For That Extra Refreshing Crunch…

When it comes to cucumber salads, the crunchier, the better in my opinion. And if you like yours extra extra crunchy like me, use pickling cucumbers like kirby in this recipe! Pickling cucumbers are firmer, extra crunchy, and mild in flavor, so they are perfect for soaking up the dressing and spices without losing the texture.

Even if you aren’t serving this Paleo Vegan Dill Cucumber Salad right away and you let it sit in the fridge to let it pickle more, the cucumbers will soften a bit but it will still retain that refreshing and satisfying crunch way better than standard cucumbers.

I prefer this salad eaten right away, but we’ve saved leftovers for 3 days and it still tastes really yummy. The cucumbers will wilt and pickle more the longer it sits, while sweating out more juice as well, so you can drain it before serving if that happens.

Paleo Vegan Dill Cucumber Salad

Whole30 or AIP Options

This recipe is so versatile and you can adjust it according to your dietary restrictions without affecting the flavor too much. If you are doing the Whole30 challenge, just leave out the coconut sugar. If you are AIP, all you have to do is omit the ground black pepper.

It’s so easy to add ingredients or spices if you are feeling adventurous. I’ve added sliced olives, grated carrots, or red pepper flakes to this Paleo Vegan Dill Cucumber Salad, and it turns out yummy every time with these small variations!

Paleo Vegan Dill Cucumber Salad

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Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it's a crunchy and refreshing side dish to any meal! Whole30 and AIP options available. 
Course Salad, Side Dish
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 24kcal
Author Jean Choi

Ingredients

Instructions

  • Use a mandolin or a sharp knife to cut the cucumbers into thin slices.
  • Place in a large bowl. 
  • Add the rest of the ingredients and toss together gently.
  • Serve immediately, or chill in the refrigerator until ready to serve. It will pickle and sweat more the longer it sits. 

Nutrition

Serving: 1serving | Calories: 24kcal | Carbohydrates: 4g | Sodium: 586mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.9% | Vitamin C: 5.6% | Calcium: 1.9% | Iron: 1.4%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.