Trying to get more greens in? Love big restaurant-style salads, but don’t know how to make them? Doing a Whole30? I’ve got you! I’m serving up Whole30 Salads THREE WAYSSSS!!! Delicious and filling meals made perfect with Whole30 Approved Primal Kitchen Dressings!
It’s the new year and lots of folks are set on turning a new leaf, but I’m all about trying a new leaf! #LettuceCelebrate with Primal Kitchen by spicing up your salad routine! No actual lettuce was harmed in the making of these salads. I’m showing you my amazing salad formula with the 3 Whole30 Salad creations!
Table of Contents
A Rainbow of Choices!
You’ll often ask me for more salad dressing recipes, but the truth is that I stopped making my own mayo and dressings because of Primal Kitchen. I mean, they have SO MANY amazing choices and their dressings are available in all stores (Walmart, Safeway, Target, Whole Foods, Winn- Dixie, Costco, Publix..) and have you covered with any kind of dressing you need. Check them out here. Most of the Primal Kitchen dressings are W30 approved! So they’re perfect for your Whole30 Salad and beyond! Use code CASTAWAY for 10% off.
My favorites are the Caesar, Ranch, and Green Goddess, which I used in the recipes below! But if you’re more into vinaigrette’s the Greek, Oil + Vinegar and Lemon Turmeric are delectable too and they double as marinades! Bonus *MOST* of their dressings are nightshade-free!! And they’re all dairy-free.

Benefits of Homemade Salads
I think salads always have benefits, but when you’re getting them on the go, premade, etc there are some downfalls. For one they can be really calorie-dense. For example, the California Pizza Chicken Waldorf is 1340 calories. Then there’s the fact that most restaurants are using inflammatory vegetable oil aka seed oil for their dressings. No thanks! I prefer healthy monounsaturated fat from avocado oil!
Nutrient density! Making salads at home means quality control on ingredients and you can add plenty of protein, healthy fats, and bonuses like kraut, cauliflower, or avocado!
Big @ss Salads are colorful and pleasing to the eye and pállate. Create an experience that satisfies all your flavor receptors. Skip canola oil and sugar in restaurant salads. Skip fillers like croutons and cheap cheese or fake bacon. Make one of these Whole30 Salad creations and fall in love!
Whole30 Salad 3 Ways!
Whole30 Salad #1 – Bacon Chicken Ranch (Paleo, Keto)
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Whole30 Salad #1
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 salads 1x
- Category: Entree
- Method: Salad
- Cuisine: Whole30
- Diet: Gluten Free
Description
Bacon Chicken Ranch: All the comfort food flavors in a big bowl of goodness!
Ingredients
- 2 cups cauliflower florets
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1 tablespoon extra virgin olive oil
- 4 slices sugar-free bacon
- 1 chicken breast, cut into 2 cutlets
- 1 teaspoon Sazón (or your favorite red seasoning blend)
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 4 slices red onion
- 4 cups baby spinach
- 2 sugar-free pickle spears
- 4 tablespoon Primal Kitchen Ranch
10% off all Primal Kitchen with code CASTAWAY
Instructions
- Pre-heat the oven to 400F. Toss the cauliflower florets with garlic powder, salt, and olive oil. Roast florets down on a sheet pan for 30 minutes. In the meantime prep the rest of the salad.
- Heat a large skillet over medium heat. Add the bacon strips to the skillet and cook 8-10 minutes a side or until desired crispiness (I like it well done). Remove the and bacon and chop it up but keep the skillet on the heat.
- Season your chicken cutlets with Sazon, salt, and pepper. Place in the skillet and cook 4-5 minutes per side or until done. Set aside.
- When your cauliflower is done, assemble your salads.
- Add 2 cups of baby spinach in each bowl, add a little sprinkle of salt and pepper to your greens (always), then top with the chicken cutlet (you can dice it up), half of the cauliflower florets.
- Add the bacon crumbles and red onion. Drizzle 2 tablespoons of dressing over each salad. Enjoy!
Recipe Notes:
- Salads are extremely customizable! You can use fish (cod or salmon) instead of chicken.
- You can use baby greens or arugula.
- You can use turkey bacon if you don’t do pork.
- Use anyPrimal Kitchen dressing you love!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 533
- Fat: 43g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 60g
Whole30 Salad #2 Steak Kale Caesar (Paleo, Keto)
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Whole30 Salad #2
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 salads 1x
- Category: Entree
- Method: Salad
- Cuisine: Whole30
- Diet: Gluten Free
Description
Ingredients
- 1 cups small dice or thinly sliced carrots
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt
- 1/2 teaspoon Italian Herb Seasonings
- 1 pound grass-fed steak tips
- 1 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons ghee or avocado oil
- 5 slices of red onion, thin
- 4 cups chopped kale
- salt and pepper
- 4 tablespoon Primal Kitchen Caesar Dressing
Instructions
- Preheat oven to 400F. Toss the carrots with olive oil, salt, and herbs. Spread out over a sheet pan. Roast for 25-30 minutes or until crispy.
- Make sure the steak tips are in bite-size pieces, if not cut them. Toss the steak tips with salt, garlic powder, and black pepper.
- Heat a large skillet over medium heat. When it’s hot add in the oil then the steak tips making sure they’re not clumped together.
- Cook undisturbed for 4 minutes, then turn over and cook another 2 minutes. Stir a bit and remove from the heat. Set aside.
- Prep the base of your salad. Add the kale to bowls, salt lightly, and massage it for a few minutes until tender.
- Top with steak tips, red onion, roasted carrots, and Primal Kitchen Caesar dressing.
Recipe Notes:
- You can also use sirloin steak, flank steak or flap meat!
- Use your favorite greens!
- Don’t love carrots? Use sweet potato, celery root, or whichever tuber you prefer!
Nutrition
- Serving Size: 1/2 recipe
Vegetarian Whole30 Salad (Paleo, Keto)
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Whole30 Salad #3
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 salad 1x
- Category: salad
- Method: Whole30
- Cuisine: Entree
- Diet: Gluten Free
Description
Vegetarian Whole30 Salad: Don’t have time to cook protein or roast veggies? Keep it simple with a vegetarian option!
Ingredients
- 2 large eggs
- 1/4 cup raw cashews
- 1/4 cup sauerkraut
- 1/2 Hass avocado
- 3 cups arugula
- Salt and pepper
- 2 tablespoon Primal Kitchen Green Goddess Dressing
Instructions
- Bring a small pot of water to a boil. Gently put the eggs in the boiling water. Boil for 8 minutes. Then drain the water from the pot and fill it with cold water and ice. Let it sit for 2 minutes.
- In the meantime, put your cashews in a dry skillet and heat over medium heat, stirring occasionally until they begin to toast. Remove from the heat and set aside.
- Peel the eggs. Cut them in half. Cut an avocado in half, peel it and slice it.
- Assemble your salad. Make a bed of arugula in a large bowl. Top with eggs, then add the avocado, and lightly season everything with salt and pepper. Add the cashews, then the sauerkraut.
- Drizzle with Green Goddess Dressing. Dig in!
Recipe Notes:
- If you don’t eat eggs you can add roasted vegetables to this, like the cauliflower from the chicken salad.
- If you don’t eat cashews, use any nut! If you don’t eat nuts use diced up apple!
- Don’t skip the kraut! The probiotics make the nutrients more bioavailable.
Nutrition
- Serving Size: 1 (entire recipe)
Karen says
This was the perfect lunch for my work week.