Paleo Loaded Italian Salad
This colorful salad bursts with bold flavors and textures, serving as a satisfying meal while remaining light and fresh. Perfectly suited for a paleo diet!
Equipment
- blender or food processor
- mixing bowl
Ingredients
For the Dressing:
- 1/2 cup avocado oil (or extra virgin olive oil)
- 2 tablespoons mayonnaise
- 3 tablespoons red wine vinegar
- 2 tablespoons minced garlic cloves
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
For the Salad:
- 1 head radicchio chopped (about 4 cups)
- 1 head romaine lettuce thinly sliced with stem removed
- 1/4 cup thinly sliced red onion
- 1/2 cup halved grape tomatoes
- 1/4 cup sliced kalamata olives pitted
- 1/4 cup sliced black olives pitted
- 1/2 to 3/4 cup thinly sliced Italian dry salami
- 1/4 cup sliced sun-dried tomatoes
- 2/3 cup Mezzetta peperoncini deseeded, stemmed, and sliced
- 2 to 4 medium hard-boiled eggs diced
- 1/4 cup chopped marinated artichoke hearts
- 1/4 cup chopped roasted garlic cloves
Instructions
For the Dressing:
- In a blender or food processor, blend together avocado oil, mayonnaise, red wine vinegar, minced garlic, salt, pepper, and Italian seasoning until the mixture is smooth and creamy. If a blender is unavailable, vigorously whisk the ingredients in a bowl until well mixed.
For the Salad:
- In a large mixing bowl, combine radicchio, romaine lettuce, red onion, grape tomatoes, kalamata and black olives, salami, sun-dried tomatoes, peperoncini, diced hard-boiled eggs, chopped marinated artichoke hearts, and roasted garlic.
- Drizzle the prepared dressing over the salad and gently toss using tongs until all ingredients are well coated. Serve fresh for an enjoyable blend of spicy, tangy, and savory flavors!