Raw Paleo High-Protein Harvest Salad

Raw Paleo High-Protein Harvest Salad

How’s that for a confusing tongue-twisting name?  I figured this wonderful season of abundance needed an appropriate title for a hearty harvest salad!  The vast array of ripe flavors this month offer a dizzying supply of choices, so I’ve naturally chosen my favorites to load up this recipe.  

For those who are trying the “Paleolithic (or Caveman) Diet, it’s hard to feel sorry for cavemen when we realize they had most if not all these ingredients growing wild to enjoy.  It’s no wonder they feasted endlessly in preparation for winter. And what better time to join the Raw Movement!  

This tasty au natural hearty salad conforms to the Raw, the Paleo, High Protein, Low Carb, Vegetarian diets (phew…) – BUT – with one slight deviation – and by now you know what that is!  In our hearts we all want to eat healthy foods, but how can strict vegetarians do it?  Obviously you are a meat and flavor lover or you wouldn’t be buying our wonderful jerky, so our cavemen, and ‘high this’ and ‘low that’ foodies should love this dish, as well as our Raw friends (with a little stretch in dried meat instead of serving truly raw…).

This salad is simply bursting with fresh flavors, but feel absolutely free to substitute at will – there really is no formula to this, it’s all about what is abundant in your garden, farmer’s market, or local grocer – or what flavors you prefer.  


Dressing:
½ cup virgin olive oil
1 tsp. Kosher salt
¼ cup fresh lemon juice (1 very large, juicy lemon)
1 package Krave Chili Lime Jerky, finely diced

Whisk olive oil and lemon until emulsified.  Stir in salt and jerky and allow to sit for ½ hour or so before mixing with vegetables.


Salad:
6 Roma tomatoes
½ cup fresh Italian parsley
1 large or 2 small zucchini
¼ cup fresh dill
1 large ear corn
 ¼ cup fresh basil
2 stalks Celery
½ cup sunflower seeds
1 sweet yellow pepper
½ cup chopped walnuts (or toast lightly)
1 bunch green onions
Fresh nasturtiums flowers for garnish (they are edible, slightly peppery and delicious)

Chop all the vegetables into small pieces and finely chop the greens.  Stir dressing again and combine with vegetables.   This recipe makes a lot, so halve if desired (or save leftovers for the following day, the dressing has permeated the vegetables and it’s delicious)

Makes 8-9 cups salad.