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vegetarian whole30

Whole30 Salad #3

  • Author: Cristina Curp
  • 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


Vegetarian Whole30 Salad: Don’t have time to cook protein or roast veggies? Keep it simple with a vegetarian option!



  • 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


  1. 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.
  2. 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.
  3. Peel the eggs. Cut them in half. Cut an avocado in half, peel it and slice it.
  4. 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.
  5. 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.


  • Serving Size: 1 (entire recipe)