Summer Garden Salad with Strawberry  Garden Dressing and Grilled Potato Chips

June 10, 2016


Strawberry  Garden Dressing


1 cup strawberries

2 tbsp tomato paste

½ avocado

small pinch rosemary

½ tsp basil

½ tsp lemon


In a blender mix all ingredients

Spoon it out in to a dish

This is enough salad dressing for 3 or 4 people

It is not like traditional dressing where you just use a little

Use a lot and don't be shy its healthy



Garden Salad

2 roman hearts


½ of a bunch of kale

cherry tomatoes



1 tsp olive oil


Wash all ingredient

Take the leaf part of the kale off the stock and put in a bowl with olive oil

Massage oil into leafs it wont bruise, mush it in there, it makes it easier to eat

Rip or cut roman leafs to an eatable size and place in bowl

Slice cherry tomatoes

With a peeler peel your carrots into strips

Cut you avocado in half or use your leftover half from the dressing

Cut in strips longways then in strips short ways

You should have a grid pattern.

Spoon out our avocado

Every thing should be in your salad bowl now and mix

Now your ready to go



Add Baked Chicken if you have to have your meat


2 chicken breasts cubed

in a bowl mix:

2 tbsp olive oil

2 tbsp basil

1 tsp oregano

½ tsp salt


Put chicken in bowl and mix till thoroughly covered


Place in a foil lined 8x8 pyrex dish

Cover top with foil

Cook at 375ºF for 15-20 min


Eat with Grilled Potato Chips


Yucon gold or yams work best

Slice your potatoes and place on grill or bake in oven till golden

Grill can be a George foreman or panini grill or a outdoor BBQ flip when golden

Bake at 375ºF for 20-30 min with oil coating

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