Paleo Curried Salad
One cup meat or fish (I have used chicken, pork, tuna, shrimp, salmon and crab, and they all turn out great)
1/4 cup black currants (no sugar added) or raisins if you prefer
1/4 cup toasted walnuts , pecans , pistacios or macadamia nuts , chopped
1/2 apple chopped finely
2 green onions finely chopped
1 T. curry powder
1 T. dijon mustard
1/4-1/2 cup Paleo Mayo (use whatever amount works best for you)
Mix everything together and let sit in fridge for an hour or two to let the flavors meld. Serves 4. Very Yummy!!
The best thing about this recipe is that you can use pretty much any meat or fish in it and it tastes great. It is also a great way to get some fruits and nuts into your meal without going overboard! You can increase the fruit and meat or fish to suit your own tastes--I usually add more tuna and more mayo, and use a whole apple, but because this is so carby, I have been experimenting with less of the fruit. If you are watching your oxalates be careful, because it can add up! This has approximately 18mg of Oxalates per 1/2 cup serving depending on what fruits/nuts you choose. Curry is very high in Oxalates (44mg per tablespoon in my chart for McCormick brand) But that will depend on what kind of curry you get--if you make your own, leave out the tumeric, I think the McCormick Curry has a lot of turmeric and that would add to the oxalates (turmeric is about 44mg per teaspoon). I like sweet curry and make my own when I happen to have all the ingredients. Here is a sweet curry mixture recipe that I have tried and like:
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 tsp ground cumin
This is approximately 13mg of oxalates per teaspoon, and you could probably get away with just using two teaspoons, so for four servings that is not bad...
Nutritional info for the Curry recipe above (made with canned crab, walnuts, and currants per 1/2 cup is:
Calories: 204
Fat: 64g
Carbs: 25g
Fiber: 5g
Protein:35g
Oxalates: 18mg
One cup meat or fish (I have used chicken, pork, tuna, shrimp, salmon and crab, and they all turn out great)
1/4 cup black currants (no sugar added) or raisins if you prefer
1/4 cup toasted walnuts , pecans , pistacios or macadamia nuts , chopped
1/2 apple chopped finely
2 green onions finely chopped
1 T. curry powder
1 T. dijon mustard
1/4-1/2 cup Paleo Mayo (use whatever amount works best for you)
Mix everything together and let sit in fridge for an hour or two to let the flavors meld. Serves 4. Very Yummy!!
The best thing about this recipe is that you can use pretty much any meat or fish in it and it tastes great. It is also a great way to get some fruits and nuts into your meal without going overboard! You can increase the fruit and meat or fish to suit your own tastes--I usually add more tuna and more mayo, and use a whole apple, but because this is so carby, I have been experimenting with less of the fruit. If you are watching your oxalates be careful, because it can add up! This has approximately 18mg of Oxalates per 1/2 cup serving depending on what fruits/nuts you choose. Curry is very high in Oxalates (44mg per tablespoon in my chart for McCormick brand) But that will depend on what kind of curry you get--if you make your own, leave out the tumeric, I think the McCormick Curry has a lot of turmeric and that would add to the oxalates (turmeric is about 44mg per teaspoon). I like sweet curry and make my own when I happen to have all the ingredients. Here is a sweet curry mixture recipe that I have tried and like:
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 tsp ground cumin
This is approximately 13mg of oxalates per teaspoon, and you could probably get away with just using two teaspoons, so for four servings that is not bad...
Nutritional info for the Curry recipe above (made with canned crab, walnuts, and currants per 1/2 cup is:
Calories: 204
Fat: 64g
Carbs: 25g
Fiber: 5g
Protein:35g
Oxalates: 18mg
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