Tag: salad

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups



2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste



Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

Grilled Peach Salad \\ Sweet Laurel

Summer in a bowl! This salad is so refreshing, and most importantly: simple to prepare! Enjoy this salad at your next BBQ or summertime gathering. Guaranteed crowd pleaser.

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad

Serves 4



4 cups arugula

3-4 peaches, sliced

1 shallot, sliced into thin strips

1/4 cup vegan cheese, crumbled (or make your own)

Lemon dressing (recipe below)



Prepare grill.

Place arugula in a large bowl. Add pecans, shallots, and cheese. Set aside while you prepare peaches.

Grill peaches about 2-3 minutes on each side.

Toss with dressing and enjoy!


To prepare dressing



Juice of 1 lemon

1/4 cup olive oil

1 clove of garlic

Pinch of salt

Fresh ground pepper to taste


Place all ingredients for dressing in a small food processor or blender. Pulse for 1 minute. Dressing can be made ahead and will keep in fridge for 3-4 days.


Waldorf Salad \\ Sweet Laurel

I don’t know about you but sometimes, I love having a little bit of crunch and sweet bites to my salads, which is why I made my own version of the Waldorf Salad. The combination of the fruits, the candied walnuts, and the creamy vegan dressing is so delicious, it will instantly bring you to the Waldorf Astoria! We hope you enjoy this paleo version of this traditional salad.

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad

Serves 5-7



10 cups mixed greens

1 apple, chopped into 1-inch cubes

1 cup of grapes, sliced in half

1 cup of Kite Hill Original Cheese

1/4 cup candied walnuts (recipe below)

Creamy Waldorf Dressing (recipe below)



Place all ingredients in large bowl and toss with dressing.


To prepare candied walnuts



2 cups walnuts

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt



Combine all ingredients in a bowl and toss gently. Pour contents onto pan and bake for about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days.


To prepare dressing



1/2 pine nuts

1/2 cup water

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1/4 cup olive oil



Soak pine nuts for 5 minutes in a bowl of water. Strain water, then pour pine nuts into a high-speed blender. Add salt, apple cider vinegar, and olive oil. Blend on high for about 2 minutes. Toss with dressing



Vegan and Paleo Caesar Salad \\ Sweet Laurel

My maiden name is Czer, pronounced Caesar, and ironically, I never did like Caesar Salad.  I am pretty sure it was either because of the anchovies or the dairy. My husband enjoys good salad dressing, and if you’re on the clean eating journey life ourselves, it is something you often need to make from scratch over purchasing a store bought version.  I was determined to  come up with salad dressing my husband would enjoy, and this vegan and Paleo version of Caesar Salad has become a regular staple in our home. It is a great make ahead dressing that can be stored in the fridge for about 5 days. We also included a delicious grain free, gluten free and vegan crouton recipe. Enjoy!





Yields 4-6 servings


Caesar (or Czer) Salad Dressing


1/2 cup macadamia nuts

1/2 cup pine nuts

3 cloves garlic

2 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon Himalayan pink salt

Fresh cracked pepper to taste


Soak macadamia nuts and cashews in water for 20 mins. Drain the water, then place nuts and all remaining ingredients in food processor. Process on high for 3-4 minutes until completely smooth. If needed, add a bit of water if dressing is too thick.


Paleo ‘Parmesan’ Croutons

3/4 cup raw cashews

3 Tbsp nutritional yeast

3/4 tsp Himalayan pink salt

1/4 tsp garlic powder

1 egg white (or a flax egg if vegan)

Preheat oven to 300° F

Combine the dry ingredients in a food processor, chopping until very finely chopped. Pour into a bowl, add the egg white over the dry ingredients and mix well to combine with a fork.

Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.

Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart, and store in airtight container for up to 2 weeks.