Watermelon Feta Salad from ToriAvey.com

This is a perfect side dish for a summer BBQ or picnic. It’s light, refreshing and tasty. The flavor combinations are simple but out of this world!


  • 1 7-8 lb. seedless watermelon, chilled
  • 1/2 cup extra virgin olive oil
  • 3 limes, juiced
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 cup fresh chopped mint leaves
  • 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)


Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.

  • Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
  • In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
  • Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
  • Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.

The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.

Watermelon Feta Salad with Mint


Simple Shrimp Salad from PaleOMG.com

I love a simple side salad that is easy to throw together and travels well. This is a great recipe to bring along to a social gathering. Shrimp is always a crown favorite and this salad is so healthy & refreshing!


3 eggs, hard boiled, peeled, and chopped
2 cups cooked and peeled shrimp, chopped
1 green apple, cored and diced
½ red onion, diced
4 stalks of celery, diced
¼ cup ground dijon mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon raw honey (optional- remove for 21DSD friendly)
½ teaspoon parsley (I used dried, fresh is the best though)
½ teaspoon thyme (I used dried, fresh is the best though)
½ teaspoon basil (I used dried, fresh is the best though)
salt and pepper


First boil your eggs. Add three eggs to a small saucepan filled with water, place over high heat and let boil for 15 minutes. Then put eggs in cold water and let cool. Then peel and chop and add to a large bowl.

Then chop your cooked shrimp, green apple, red onion, and celery and add to the bowl with eggs.
Add the rest of the ingredients to the bowl and mix well.

Simple Shrimp Salad

Creamy Broccoli Slaw from PaleoPorn.net

This side dish is another awesome option to bring to a picnic or BBQ this spring/summer. Super easy to throw together, but looks so refreshing and tasty!


2 1/2 cups (8oz) bag of organic broccoli slaw
2 plum tomatoes, chopped
1 avocado, cubed
1 small zucchini, chopped
1 tablespoon balsamic vinegar
coarse ground sea salt, to taste
extra virgin olive oil


Add broccoli slaw, tomato, avocado and zucchini to a large mixing bowl.
Add balsamic vinegar, season with sea salt and drizzle with olive oil. Toss to combine and taste to check for additional salt.
Split between two plates and serve.
Enjoy! 🙂

Creamy Broccoli Slaw

Mint…A Summer Staple

I LOVE fresh mint! It is so easy to grow yourself in a garden or even in pots on your back deck in the summer time. Did you know that mint has many amazing health benefits? It can be so much more than the start to a great mojito!

Here are some of the great health benefits of mint:

  • Clears up congestion in lungs, throat and nose
  • Helps prevent cancer
  • Natural stimulant which relieves fatigue and depression
  • Improves oral health and freshens breath
  • Relives acne
  • Promotes digestion
  • Helps eliminate headaches

Peppermint tea is one of my favorite ways to get a dose of mint in my diet. I also love this watermelon mint salad recipe from foodandwine.com. It’s great to bring along for a summer BBQ! Enjoy!


  1. 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
  2. 1/4 cup fresh lime juice
  3. Pinch of cayenne pepper
  4. 1/2 cup mint leaves, torn
  5. Salt
  1.  In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.

The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.

Avocado and Black Bean Salad from food.com


2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1⁄4-1⁄2 cup onion, chopped
3 roma tomatoes, chopped
1⁄4 cup cilantro, chopped
1⁄2lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil


Mix together all of the above ingredients. I’m an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Quinoa Black Bean Salad from Food.com

I LOVE delicious, easy side dishes for summer parties and BBQ’s. This quinoa black bean salad from food.com is healthy, tasty and simple!



  1. Cook the quinoa in the water. Allow to cool slightly.
  2. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
  3. Stir in the beans, tomatoes, bell peppers and chilies.
  4. Add the cooled quinoa.
  5. Season with salt and pepper to taste.
  6. Serve cold.

Creamy Avocado Salad Dressing from simplyscratch.com

Most bottled salad dressings contain SO many nasty additives and preservatives. This is a great, easy salad dressing from simplyscratch.com that you can make at home and it incorporates avocado!


  • 1 whole Avocado
  • 1 clove Fresh Garlic, peeled
  • 1/2 tablespoon fresh lime or lemon juice
  • 3 tablespoons Olive Oil
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • Water


In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water {1/4 cup to 1/2 cup} until it reaches a desired consistency. Keep in an airtight container for at least a week {maybe longer!}.

Food Babe’s Salmon Cakes with Avocado Arugula Salad

This is a great, healthy recipe that’s perfect for a light summer meal. I love Food Babe’s recipes and this one is no exception. Enjoy!
Serves: 4
  • For the cakes:
  • 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
  • 1 handful of cilantro
  • 1 handful of parsley
  • 1 egg
  • 1 tbsp of dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp sea salt
  • 2 tbsp chopped red or white onion
  • black pepper to taste
  • juice of ½ lime
  • For the salad:
  • 6-8 cups arugula
  • 1 avocado
  • juice of ½ lime
  • 1 cup cherry tomatoes
  • sea salt and pepper to taste
  1. Preheat oven to 400 degrees or preheat grill
  2. Toss all cake ingredients into a blender or food processor and pulse until well combined (don’t over process, you still want texture and medium size pieces)
  3. Form mixture into 4 patties, refrigerate while making salad and while grill/oven is still warming
  4. In a large bowl, put the juice of half a lime, a pinch of sea salt and cracked pepper and 1 ripe avocado in a bowl, and mash/stir until well combined
  5. Throw arugula on top of dressing and massage it with your hands, making sure all leaves are covered
  6. Chop some cherry tomatoes to top salad
  7. Spray salmon patties with a little bit of cooking spray (olive or coconut) and cook salmon patties anywhere between 5-10 mins on the grill or 7-15 minutes in the oven – the cooking time varies quite a bit between grill and oven… but they are fast to cook, so don’t let them overcook or burn
  8. Plate salad, and top with cakes
Choose all organic ingredients if possible

Go Beyond the Salad…Root Veggies!

When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plan?

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.

Why Eat More Root Veggies?

Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.

Which root vegetables do you eat most?

If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:

  • Beets contain an abundance of antioxidants and are highly detoxifying.
  • Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.
  • Celeriac, also known as celery root, is rich in fiber and with a respectable amount of antioxidants.
  • Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favorite in its native Mexico and South America.
  • Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
  • Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.
  • Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.
  • Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fiber.

Excited to add more roots to your diet? Here’s a fun, easy recipe:

Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Serves 4 to 6

1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in other favorites, like squash)
extra virgin olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Preheat oven to 375 degrees.

Wash and dice all vegetables into bite-sized cubes.

Place in a large baking dish with sides.

Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
Sprinkle with salt, pepper and herbs.

Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.