Prep time:  15 mins
Total time:  15 mins

Serves: 1-2
 



Ingredients
For the salad

• 2 cups arugula (or lettuce of your choice)
• 1 cucumber, diced
• 1 peach, diced
• 10-12 shrimp, cooked and chilled
• 3 strips of bacon, cooked and diced
• 2 eggs, hard boiled and diced

For the avocado dressing

• 1 avocado
• ⅓ cup water
• 3-4 tablespoons olive oil
• 2-3 tablespoons white wine vinegar
• 2 tablespoons dijon mustard
• juice of 1 lemon
• ½ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. First you need to prepare all your ingredients. I already bought my shrimp precooked and chilled so they were ready to go. If not, cook your shrimp as desired and place in fridge to cool.
2. Place your 2 eggs in a saucepan and cover with water. Cook for 15 minutes then place under cold water to cool, then peel and dice.
3. Cook your bacon on both sides, place on a plate with a paper towel to soak up the excess fat then dice.
4. Dice up you cucumber and peach.
5. Place arugula in the bottom of a wide, shallow bowl, then top with cucumber, peach, shrimp, bacon, and eggs in any order.
6. Now make your dressing.
7. Add avocado to your food processor then while the food processor is still running, add your olive oil, vinegar, dijon mustard, lemon, garlic powder, and salt and pepper.
8. Once thoroughly mixed, add your water to the food processor until you get the consistency you prefer for dressing. The more water you add, the more runny your dressing will be. The choice is yours. Lucky you.

Notes
*I had leftover dressing that I stored in an air tight container in the fridge and used the next day! *This was a pretty big salad so I ate it for two meals, but you can eat it all to yourself for one. That means you’re a badass.   

Source:
http://paleomg.com/summer-cobb-salad/

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Simple Herb Crusted Salmon

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I picked up my CSA share at the Farmer's Market just two days before leaving for vacation and I was determined not to let it go to waste! This burger incorporates everything that was in my basket. It's quick to prepare, tastes awesome, and is a great way to eat your veggies, too! This meal has summer written all over it...Enjoy!

Makes 6 burgers.

Ingredients
Burgers
2 pounds grass-fed ground beef
1 large carrot (about 1/2 cup), finely chopped
2 small zucchini squash, finely chopped
1 small red onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp coconut oil or olive oil
1 egg, slightly beaten
sea salt
freshly ground black pepper
Toppings
6 eggs, fried or poached
2 small tomatoes, sliced thin and sweated on paper towels
1 small head lettuce, cleaned and separated
1 medium red onion, sliced thin
1 small handful of basil leaves, washed and cut into thin ribbons or "chiffonade"

Preparation

1. Warm oil in a large skillet over medium-high heat. Add vegetables and saute 5-10 minutes or until soft and fragrant. Transfer to a large bowl and let cool slightly.
2. Preheat grill to medium high.
3. Add ground beef and egg to the cooled mixture and use your hands to thoroughly combine the ingredients. Be careful not to compact the mixture too much.
4. Form mixture into 6 patties. Season both sides with salt and pepper.
5. Grill burgers to your desired degree of doneness.
6. To serve, distribute lettuce leaves evenly among plates. Top each with a burger. Layer onion, tomato, egg, and basil on top of each burger. Season with salt and pepper, if desired.

Source:
http://www.paleotable.com/2011/01/farmers-market-burgers.html 

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Easy Beef Tenderloin Roast

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