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Paleo Salad Recipe

Written by Louise Hendon on July 29
Paleo Salad Recipe

It’s easy to forget just how easy salads are! Throw everything into a bowl, add olive oil and vinegar (balsamic, apple cider, lemon juice, lime juice), and toss.

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What makes a good salad? Fresh, ripe ingredients matter a lot when it comes to salads – there’s only a simple salad dressing covering up the fruits and vegetables in your salad, so if the leaves are wilted or the fruit sour, you’ll know it!

I like to add a variety of different things into my salads. I like some boiled eggs for the protein and fat (leftover meats are also good for this), I like some berries for their color and for their sweetness, and I like some leaves for their crunchiness and for their green color. Then I just throw in whatever is handy – tomatoes, cucumber, avocados, celery, carrots etc.

Here’s a pretty typical salad that I’ll make.
Paleo Salad

Paleo Salad
Prep time
Total time
Serves: 2 servings
  • 2 eggs, hard boiled and peeled
  • ½ avocado
  • 10 grape or cherry tomatoes, halved
  • handful of blueberries
  • 1 head of romaine lettuce
  • 2 Tablespoons olive oil
  • drizzle of balsamic vinegar
  • salt and pepper to taste
  1. Chop up the eggs and cube the avocado.
  2. Toss all tomatoes, blueberries, and romaine lettuce with the olive oil, balsamic vinegar, and salt and pepper.
  3. Add the egg and avocado pieces and gently toss again.
Nutrition Information
Serving size: 2 cups