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Paleo Salads: Truffled Almond Tossed Greens and Pasta Salad

Posted on Jul 10, 2014 | 0 comments

Paleo Salads:  Truffled Almond Tossed Greens and Pasta Salad

Paleo Truffled Almond Tossed Greens and Pasta Salad


Another one of my quick and easy Paleo Salads that I threw together during the World Cup Soccer Championships. I didn’t have time for grocery shopping or making anything complicated because my hubby really wanted me to watch the soccer games with him. So, I tossed together whatever we had leftover in the fridge and cupboards and came up with this Paleo Truffled Almond Tossed Greens and Pasta Salad.  (We’re just going to call it World Cup Salad in our household!)


    – Paleo Salads: A great way to use up leftovers and odds and ends –


Paleo salads are a great example of how you can create easy, deeply nutritional paleo dishes on the fly, if you keep the right ingredients in your kitchen. Do you have left over chicken or beef, but not enough to serve the whole family? Cut it up into pieces and combine it with greens, nuts, berries, seeds, white rice or pasta and you’ve made a new paleo entree. (See my Stocking a Paleo Pantry, and Stocking a Paleo Fridge for helpful shopping lists, that can help you stretch leftovers into another paleo meal.)


 Paleo Truffled Almond Tossed Greens and Pasta Salad


  • Prep time:  20 minutes
  • Cook time:  10 minutes
  • Servings:  4


  • ½  a head of dark leaf lettuce, torn to small pieces
  • 1 fist sized clump fresh cilantro, cut to 1 inch pieces
  • 1 ½ cups (a large handful) fresh spinach, torn or cut to small pieces
  • 1 cup cooked gluten-free noodles (I used Manischewitz Gluten-Free medium noodles, which contain only rice and potatoes)almond_tree
  • 4 hard-boiled eggs – chopped
  • ¼ cup roasted pumpkin seeds
  • ½ cup truffled almonds
  • 1 ½ TBS. nutritional yeast flakes
  • 2 TBS. olive oil
  • 1 TBS. dried chopped onion
  • 3 tsp. balsamic vinegar
  • 1 tsp. salt


1) Cook the gluten-free noodles as directed, set aside.

2) Toss all the other ingredients together in a large salad bowl, then add the still warm noodles, and toss until everything is well coated in olive oil. Adding the noodles when they are still a bit warm gives the greens a wilted texture which enhances the flavors of Paleo Salads.


(If you use rice or a potato/rice combination of gluten-free noodles with this dish, then eat leftovers after they have been cooled down then reheated, you will reap the additional benefits of resistant starch consumption. Bonus!)


Paleo Truffled Almond Tossed Greens and Pasta Salad quantity can easily be doubled or tripled for a larger crowd or potluck.


(photo credit: PikiWiki Israel 7025 Almond blossom CC By 2.5 Wikimedia Commons)





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