So I’ve been doing the Whole30 and I love it. I’m not sure I could do a Whole365, but as I near the end of the journey (ERMAGERD IT’S DAY 28) I’ve pushed myself to break out of my comfort zones, understand my cravings differently, and rekindle my absolute love of puttering around in the kitchen.

I’ve had some hits and misses, I’ll admit, but I’m going to share 3 of my wild successes. These 3 salads are bold, fresh, zesty, definitely new family favourites, and when we eat them we look like this which I’m pretty sure qualifies them as ‘yummy’.


Strawberry, Cucumber, Dill Salad With Poppy Seed Dressing

  • 1 cup sliced strawberries
  • 1 cup sliced cucumbers
  • 1/4 cup fresh chopped dill
  • 2 green onions (optional)
  • salt and pepper to taste (optional)
  • 1/2 cup avocado oil
  • 1/2 cup coconut milk
  • Juice of 1 lime
  • 1 tbsp coconut aminos
  • 1 clove garlic, minced
  • 1/2 teaspoon apple cider vinegar
  • 3 tbsp poppy seeds

Mix strawberries, cucumbers, dill and pinch of salt together in bowl or container. I usually put this back in the fridge because I LOVE it when the berries and cucumbers are super chilled.

Next, take the lime juice, garlic, vinegar, poppy seeds, coconut aminos, coconut milk and avocado oil and whisk together. You can serve this with the salad immediately, or let it sit and get even ‘poppier’ overnight. Mmmm.

Dress the salad right before serving, and BAM.

Bonus – this salad also works beautifully without the dressing, and pairs really nicely with BBQ favourites like hot dogs and chicken.

Cashew, Blueberry & Arugula Salad with Lime Dressing



  • 2 cups arugula
  • 1/2 pint blueberries
  • 1/2 cup whole raw cashews
  • 1 small yellow pepper, diced
  • 4 chopped fresh green onion
  • 1/2 cup avocado oil (or olive oil)
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon apple cider vinegar
  • 1 tbsp apple cider (or fresh squeezed orange)
  • 1 tbsp coconut aminos

Mix together the arugula, blueberries, cashews, green onions, and peppers in a salad bowl or container and set aside.

In a small bowl (a mason jar works great too), whisk together the oil, lime juice, garlic, cider/juice, vinegar, and coconut aminos.

Dress the salad right before serving. This pairs really well with a grilled salmon for a super dose of brain food, and it’s also very yummy with a tender steak.

Mango, Turkey, Salsa Salad Meal (Serves 2)

A video posted by Kat Inokai (@bumpandhustle) on Jun 27, 2015 at 12:38pm PDT

  • 1 lb ground turkey (organic or free range is great if it’s possible)
  • 1 cup romaine lettuce, chopped (any other salad greens are great too)
  • 1 large mango, diced
  • 1/2 cup of chopped cucumbers
  • 2 green onions, chopped (optional)
  • 1/4 cup fresh salsa
  • 2 tbsp salsa (for topping)
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1/2 tbsp sweet paprika
  • 1/4 tbsp coriander
  • 1/4 tbsp turmeric
  • 1/2 tbsp cumin
  • 1 tbsp coconut aminos
  • 1 clove garlic, diced
  • hot sauce to taste (optional but so good…just saying)

Mix together the chili, garlic, paprika, turmeric, cumin and set aside. Brown the meat with the coconut aminos, and garlic. Stir in the spices and and let everything start to smell really damn good. Add the 1/3 cup of salsa to the meat, remove from heat, and cover for about 5 to 10 minutes.

Throw the greens on the plate, along with the cucumbers. Mix in half the meat. Add half the mango, and top with a tblsp of fresh salsa. Repeat.

Pair with a patio and sunshine.

 Did you try them? Did they rock your Whole30/Paleo world? Let me know what you thought in the comments!