Ingredients
Thai "peanut" dressing (I doubled everything) 

• 1⁄4 cup sunflower seed butter
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon coconut vinegar
• 1 tablespoon coconut aminos
• juice of 1⁄2 lime (about 1 tablespoon)
• 2 cloves garlic, chopped
• 1 teaspoon minced fresh ginger
• 1⁄2 teaspoon fine sea salt
• 1⁄2 teaspoon red pepper flakes\

• 4 tablespoons ghee, divided
• 1 pound boneless, skinless chicken breast, pounded thin
• 1⁄4 teaspoon fine sea salt
• 1⁄4 teaspoon garlic powder
• pinch of black pepper
• 1 small sweet potato or yam, shredded 
• 6 to 8 cups mixed greens
• 1 cucumber, diced
• handful of sliced carrots
• handful diced tomatoes 
• 1⁄4 cup unsweetened shredded coconut
• roughly chopped green onions, for garnish

Happy Friday eve Friends! Tomorrow I'm sharing the easiest (and delicious) recipe, plus my new favorite pans. See ya'll tomorrow! 

I love salads. Every kind. Pre-made, homemade, restaurant ordered. I love them all. They're a perfect dish for those warm summer months. Another thing I love, making my own dressings. I've seen this one everywhere, but the thought of pureed avocado's kind of grossed me out. I finally gave it and made it and I am SO glad. It's delicious!

Ingredients: 

• 1 avocado
• 1/4 cup lime juice (i ended up adding more once I was done) 
• 1/4 cup hopped cilantro
• 1 jalapeno pepper
• 2 tablespoons olive oil
• 1 garlic clove
• 1/2 teaspoon cumin
• salt to taste 

It's 72 degrees, the sun is shining and I was craving a bomb salad. My favorite type of salad is one with 1000 veggies, a great dressing and some spicy chicken. This recipe is SO easy... so easy in fact that Adam and I have made it three times in the past week. Don't judge.

I hope you are all enjoying the spring weather, or I at least hope you're not still getting inches and inches of snow. Come on Mother Nature! It's time for summer salads, summer drinks and sunshine!

Ingredients:
Salad

• Lettuce
• Red onion
• Tomatos
• Green Bell Peppers
• Avocado
• Cucumber 
• Chicken, cut into pieces
• And literally any other veggie you can find

Dressing:

• 1/2 cup plain almond milk
• 4 teaspoons ground flaxseed
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• dab of honey
• 1 small garlic clove
• pinch of salt
• 2 teaspoons tomato paste
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin

How to make: 

1. For the salad, clean and cut up all veggies. I love a chopped salad, so I chop everything including my lettuce. 
2. For the chicken, thaw, cut into chunks, sprinkle with salt, pepper and chili powder. Salute in a large pan for about 10-12 minutes, flipping occasionally. 
3. For the dressing, throw everything in a blender and blend until desired thickness. I added a titch more milk to thin it out. I let the dressing sit for about an hour in the fridge to let it all blend together. 

I don't know about you but I cannot wait for summer. Hot summer days, cold brews and delicious salads. Even though its currently 55 degrees and raining outside, I attempted to recreate summer inside with this cold broccoli salad. I've never really cooked with curry powder and now I can't stop. I paired this salad with my favorite Baked Mustard-Glazed Chicken. Let's just say it was a huge hit in our household! I found this recipe via My Sweet Savannah. Go check her out!


Ingredients:
Dressing: 

• 3/4 cup roasted, salted cashews
• 5 1/2 tablespoons water
• 1 tablespoon apple cider vinegar
• 4 teaspoons yellow curry powder
• 1 1/2 teaspoons honey (she used light agave)
• 1/2 teaspoon salt
• pinch of pepper

Salad: 

• 4 cups broccoli, cut into pieces
• 1/2 cup red onion, diced
• 1/2 cup cilantro, chopped
• 2 pieces cooked bacon, chopped
• 1/4 cup dried cranberries, chopped
• 2 tablespoons sunflower seeds
• 2 tablespoons roasted cashews, chopped

How to Make: 

1. Place the cashews in a  medium bowl and cover with water. Refridgerate for 8 hours. (I just left them on my counter). 
2. Drain the cashews and place in a food processor
3. Add in the remaining dressing ingredients and blend until creamy. About 3 minutes. 
4. In a large bowl, combine the broccoli, red onion, cilantro, bacon and cranberries. Add in the dressing and combine. Refrigerate for an hour. 
5. Just before serving, mix in the sunflower seeds and cashews. 
6. Enjoy!

When I was in Arizona, my mom and I made this salad and totally botched the dressing. After playing around with it and adding more stuff, it ended up being pretty good, but not what we hoped. I made it again last week and played around with our original recipe and I think I nailed it! If you like thai peanut sauce, then you will love this dressing.

One of the things I miss about Paleo is salad dressing. Is that weird? I'm not saying ranch or something like that, but I miss poppyseed dressing and champagne vinaigrette and all those good summery ones. This weekend while Adam and I were in Omaha, his mom and I made our own dressing and it was so good and totally helped my craving. We put it on the table and the next we knew, people were putting it on their hamburgers, salad and everything else! It's super easy to make and goes on anything! Enjoy!

Ingredients: 

• 1/2 avocado
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 clove of garlic, minced
• 1 tablespoon chopped cilantro
• 1 tablespoon water
• pinch of salt

This makes 2 servings, so I doubled everything. After that I put a little more oil and water in to make it a little runnier!