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30 Minutes or Less

Fresh Avocado Salad (ready in 5 minutes!)

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overhead image of avocado salad in a bowl with lemon on the side

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

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Fresh Avocado Salad (ready in 5 minutes!)

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 2 large avocados, diced
  • 1 cup grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 English cucumber, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil
  • big pinch of salt
  • fresh cracked black pepper, to taste

Instructions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Steak Salad with Cilantro Lime Vinaigrette

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close-up image of dressing being poured over steak salad

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

What You’ll Need To Make This Steak Salad Recipe

Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

cilantro lime dressing being poured over steak salad.

Tips and Tricks

  • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
  • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
  • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
close-up image of steak salad.

Adjust This Recipe To Your Dietary Needs

Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

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Steak Salad with Cilantro Lime Vinaigrette

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.
Print Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

For the steak:

  • 1 pound flank steak
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil, or any high-heat oil

For the salad:

  • 6 cups mixed salad greens
  • 1 ear sweet corn, sliced off the cob
  • 1 cup grape tomatoes, halved
  • 1 avocado, sliced
  • 1/2 English cucumber, chopped
  • 1/2 red onion, thinly sliced
  • small handful fresh cilantro, chopped

For the cilantro-lime vinaigrette:

  • 1 cup fresh cilantro leaves
  • 1/2 cup olive oil
  • 2 limes, juiced
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt

Instructions

  • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
  • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
  • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

Video

Nutrition

Calories: 300kcal

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Breakfast

Almond Flour Banana Bread

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sliced almond flour banana bread with chocolate chips

Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.

overhead image of almond flour banana bread

What You’ll Need To Make Almond Flour Banana Bread

Almond Flour – The one and only flour we use in this grain-free recipe is almond flour. Almond flour is a favorite among low-carb, gluten-free, and paleo recipes. It yields little-to-no flavor and, when done right, bakes up beautifully soft and tender. If you don’t already have a bag of almond flour in your pantry, I highly recommend you go pick some up. I’ve tried pretty much every brand of almond flour out there, and my favorite so far is this Anthony’s Almond Flour. Though whichever brand of almond flour you decide to use in this recipe, make sure it’s blanched almond flour, and not almond meal.

Coconut Sugar – A quarter cup of coconut sugar is all you’ll need to sweeten up this healthy dessert recipe! The bananas yield some natural sweetness of their own, and a touch of coconut sugar helps bring that out. If you don’t have coconut sugar, you can use brown sugar in its place.

Bananas – About two very ripe bananas should do the trick here! Or, however many mashed bananas you need to equal one cup. And while I feel like this goes without saying, make sure your bananas are super ripe for this recipe. You can tell a banana is ripe when it’s beginning to form large brown spots all around the outside peel.

Chocolate Chips – While optional, chocolate chips make this almond flour banana bread extra indulgent and delicious! If you don’t have chocolate chips, you can easily use one cup of chopped chocolate instead. I recommend semi-sweet chocolate or dark chocolate for this recipe. And if you’re looking to keep your entire loaf paleo, use your favorite paleo chocolate chips, such as these Hu Kitchen Chocolate Gems.

almond flour banana bread sliced

Tips and Tricks

  • Instead of greasing your loaf pan, line it with parchment paper. Also, cut your parchment paper larger than the loaf pan, leaving its edges sticking out from the sides of your banana bread. This’ll make it easier to lift and remove your bread from its baking pan!
  • Leave the almond flour banana bread to cool completely (about an hour) before slicing. Then, once cool, I recommend slicing the bread all at once, before storing. Lastly, store the slices in an airtight container at either room temperature for 3 days, in the fridge for 7 days, or in the freezer for up to 3 months!
  • For the ultimate slice of banana bread that’ll leave your tastebuds singing, toast it before eating! Then, once toasted, top that baby off with some vegan butter, ghee, peanut butter, and/or almond butter. Let me tell ya, toasted almond flour banana bread makes for the perfect afternoon snack or nightcap.
the inside of almond flour banana bread

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan grain-free banana bread, try replacing the eggs with three flax eggs. One flax egg equals one tablespoon of ground flax seed meal mixed into three tablespoons of water. While I haven’t tried this vegan option myself yet, I’m sure it’d work just fine!

Make it Added Sugar-Free: Because the bananas are so naturally sweet, you can totally leave the coconut sugar out of this healthier dessert recipe.

4.34 from 3 votes

Almond Flour Banana Bread

Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.
Print Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 slices

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 1 cup mashed banana (about 2 very ripe bananas)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×5-inch loaf pan with parchment paper.
  • Whisk together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon in a large bowl.
  • Add in the melted coconut oil, mashed banana, eggs, and vanilla extract – mix until fully combined. Fold in chocolate chips if using, until evenly dispersed throughout batter.
  • Transfer batter to prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted down the center of the bread comes out clean. Remove from the oven and transfer to a wire cooling rack, cool bread completely (about 1 hour) before slicing.

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Nutrition

Calories: 300kcal

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30 Minutes or Less

Fresh and Delicious Niçoise Salad

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close-up image of nicoise salad in a bowl

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

overhead image of nicoise salad in a bowl with dressing on the side.

What You’ll Need To Make This Niçoise Salad

Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

close-up image of nicoise salad on a plate

Tips and Tricks

  • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
  • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
  • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
nicoise salad on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

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Fresh and Delicious Niçoise Salad

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.
Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

For the dressing:

  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh thyme, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil

For the salad:

  • 1 pound baby potatoes, sliced in half
  • 8 ounces green beans, trimmed
  • 1 head Boston lettuce or butter lettuce, chopped
  • 2 (5-ounce) cans tuna, drained (see Notes)
  • 4 eggs, boiled
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 5-6 radishes, ends trimmed and cut in half
  • 1/4 cup mixed olives
  • 2 tablespoons capers

Instructions

  • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
  • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
  • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
  • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

Video

Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

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    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

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    Gluten-Free Chocolate Chip Cookie Brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings

    Ingredients

    • 1/2 cup coconut sugar
    • 1/2 cup neutral tasting oil, see Notes
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 3/4 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 teaspoon baking soda
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Video

    Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

    • Nutrition

    Calories: 300kcal

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