Paleo Salads For You : Tomato Cucumber Panzanella

If you want to have a no-cook summer salad delight then try this classic Italian bread salad as one of your refreshingly healthy diet recipes.
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~Tomato Cucumber Panzanella Salad~

Serves 3-4
Preparation Time : 5 minutes

What you Need:

A loaf of bread or croutons
2 cups chopped tomates
1 cup diced, peeled and seeded cucumber
1 pack ready-to-eat salad greens
1 cup julienned basil leaves
Dash of Olive oil
Dash of Red wine
Dash of vinegar
Salt and pepper 

How to prep:

1. Chop-up a loaf of bread into 1-inch cubes. Do not remove crusts. You may alternatively use salad croutons if you want to have a bit of crunchiness.
2. Place bread cubes in a bowl and add chopped tomatoes, diced cucumbers, salad greens, and julienned basil leaves.
3. Drizzle with olive oil, red wine and vinegar then season with salt and pepper.
4. Toss together, cover and let sit at a room temperature for 30 minutes before serving.

Want to Know More No-Cook Summer Recipe Ideas? View here

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Paleo Salads For You : Watermelon and Beef Salad

Try this sweet watermelon cubes and fork-tender beef cooked salpicao-style star in this luscious and filling salad delight. Alternatively, you may try to use lamb instead of beef if you want and add a sprinkling of walnuts for added crunch. The dressing can also be used for a salad with pomelo and shrimp. You may also add a dash of fish sauce for a more intense flavor.
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 ~WATERMELON AND BEEF SALAD~

Serves 3-4

Preparation time : 15 minutes

Cooking time : 10 minutes

What you need:

Dash of Olive oil

Dash of Soy Sauce

Salt and Pepper to taste

200 grams of Beef Tenderloin, cubed

1 (150-gram) pack ready-to-eat mixed greens

3 cups seedless watermelon, cubed

For the brown sugar vinaigrette:

2 tablespoons lemon juice

1/2 teaspoon mustard

2 tablespoons brown sugar

1/4 cup extra virgin oil 

Salt and Pepper to taste

How to prep:

1.  Make the brown sugar vinaigrette - whisk together all vinaigrette ingredients in a bowl then set aside.
2. Combine olive oil, soy sauce, salt and pepper with the tenderloin cubes to marinate for 10 minutes. 
3. Pan-fry the marinated tenderloin cubes until desired doneness.
4. Place mixed green on a plate or in a bowl and top with watermelon and beef cubes.
5. Drizzle with vinaigrette or serve on the side.

Bon appétit !