Simply Norma

Trying to find good paleo lunches for my husband isn’t easy but this Apple Curry Tuna Salad was okay.

As you may know by now, I like quick and easy recipes, especially for lunches.

Here are the ingredients you’ll be needing ~

I used homemade Paleo Mayonnaise. It really tastes better than “regular” mayonnaise.

To start, I peeled and diced the apple then added it to a bowl with the juice of one lemon. I then tossed it all together. This keeps the apple from getting brown.

After cleaning the parsley, I chopped it up. This is how much I used out of the big bunch I had.

Then I opened the two cans of tuna, drained them, tossed the tuna in a medium sized bowl, added the curry powder (a little at a time until I had the flavor I wanted).

Next, I added everything else to the bowl and mixed it all together.

And ~ whala ~ all done!

Here’s the recipe …

Ingredients

• 1 apple, peeled and diced
• Juice of 1 Lemon
• 2 cans of Tuna
• 1/2 cup of Homemade Paleo Mayonnaise
• Curly Parsley, cleaned and diced
• 1/2 to 1 teaspoon Curry Powder

Directions

1. Add the lemon juice to a small bowl then add the diced apple. Stir and set this aside.
2. Chop the parsley and set it aside.
3. After draining, add the 2 cans of tuna to a medium sized bowl.
4. Add the Mayonnaise, Curry Powder and the Parsley to the tuna then stir. (Add the curry powder a little at a time to get the right taste for your “buds.”)
5. Drain the apple pieces then add the apple to the tuna mixture.

Next? Sit back and enjoy your meal.

I changed the recipe just a tad from the original recipe substituting lemon for the lime and using less tuna, less mayo and less curry.

Are you enjoying the summer? I’ve been looking for more “sides” and found a nice paleo side dish that you can serve at any time but will work especially well during holidays.

The cumin and cilantro combination work superbly well.

Here are the ingredients you’ll be needing … (the olive oil is not shown)

I didn’t use as many carrots as the recipe called for since I was only cooking for two. The carrots will be placed in 2 quarts of water and boiled until they are crisp tender.

Then you’ll be combining the rest of the ingredients to get a “sauce.”

This sauce will be poured over the prepared carrots and gently combined with them.

Easy, no?

Check out the recipe …

Ingredients

• 2 Quarts of Water
• 1 pound baby carrots, trimmed and halved lengthwise
• 1 garlic clove, chopped
• 1/2 cup fresh chopped cilantro
• 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
• 1 tablespoon olive oil
• 1 tablespoon fresh orange juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. Bring 2 quarts of water to a boil in a saucepan then add the carrots and cook for 3 minutes or until they are crisp tender. Drain when ready.
2. Place the garlic in a food processor and pulse it 3 times or until it’s finely chopped.
3. Add the cilantro to the food processor and pulse it 3 times also or until it’s combined with the garlic.
4. Add the dill and the next four ingredients (through the salt) and pulse until all is combined.
5. Spoon the dill mixture over the carrots and stir gently to combine it.
6. Serve warm or at room temperature.

That’s it! Simple and simply delicious!

I served this salad as a side with steak and Roasted Eggplant with Herbs (will add the recipe at a later date).

I found this recipe in the Cooking Light , The New Way to Cook Light cookbook.

For more recipes, click here.

Amazing! This Celery, Fig and Gorgonzola Salad is both paleo and delicious. It surprised me that a salad whose main ingredient is celery could be so good.

But, it was and it is and I’m thankful that I tried it. It does require overnight work as you’ll see …

First, here are the ingredients ~ Celery, Honey, Gorgonzola Cheese, Lemon and  Sun Maid Mission Figs. You’ll also need salt, pepper and olive oil.

You’ll need to prepare the celery the night before by getting a large bowl, adding ice and water to it, then the celery and putting it in the refrigerator overnight.

The following day, drain the celery and put it in a colander that is set over a larger bowl so it can drain. Then put this back in the refrigerator for approximately 2 hours.

Next you’ll be combing the gorgonzola, honey, olive oil and lemon juice in a large bowl. Then season this with salt and pepper.

The celery is then added to the gorgonzola mixture and tossed to combine everything together.

Ready to see the recipe?

Ingredients

• 1 bunch celery, trimmed and thinly sliced on the bias, about 3 inches in length
• 1/2  pound Sun Maid Mission Figs
• 1/2 pound Gorgonzola cheese, crumbled
• 1 tablespoon Honey
• 1 tablespoon extra virgen Olive Oil
• Juice of 1/2 a Lemon
• Salt and Pepper (to your taste)

Directions

1. Clean your celery well then place it in a large bowl filled with water and enough ice to cover the celery.
2. Put the bowl in the refrigerator and let the celery soak overnight.
3. The next day, drain the celery in a colander and throw out the water.
4. Leave the celery in the colander and place the colander over a large bowl then set this back in the refrigerator and allow it to drain for a couple hours.
5. Combine the gorgonzola, honey, olive oil and the lemon juice in a large bowl then season this with salt and pepper.
6. Slice the celery about 3 inches in length, cut on the bias, then add it to the gorgonzola mixture and toss to combine it all.

I halved the recipe and used regular gorgonzola instead of the picante cheese one that was recommended.

That’s it! It really is quite delicious ~

I served this salad with mashed sweet potatoes and a steak.

Enjoy!

For more recipes, click here.

Special thanks to Martha Stewart for this recipe.