25+ Flavorful & Healthy Easter Paleo Side Dishes Recipes for Every Taste

Easter is a time for gathering with family and friends to celebrate, and what better way to complement the occasion than with delicious and healthy side dishes?

If you’re following a Paleo diet, or simply looking for cleaner, nutrient-dense alternatives to traditional Easter fare, you’re in luck!

We’ve curated a collection of 25+ mouthwatering Easter Paleo side dish recipes that are sure to impress your guests and elevate your holiday meal.

From vibrant vegetable dishes to savory salads and comforting casseroles, these recipes are packed with flavor and free of grains, dairy, and processed sugars.

Whether you’re hosting a large dinner or looking to bring a fresh dish to someone else’s celebration, you’ll find plenty of inspiration here for a healthy and festive Easter spread!

25+ Flavorful & Healthy Easter Paleo Side Dishes Recipes for Every Taste

With these 25+ Easter Paleo side dish recipes, you’ll have everything you need to make your holiday meal both nourishing and delicious.

Each recipe is designed to enhance your Easter feast with fresh, wholesome ingredients that bring out the best of spring flavors.

From crispy roasted vegetables to vibrant salads and flavorful casseroles, these side dishes offer a variety of textures and tastes that will satisfy every palate.

Whether you’re sticking to a strict Paleo regimen or simply looking to incorporate more whole foods into your celebration, these recipes will help you create a memorable and healthy Easter meal.

Enjoy the season’s bounty while staying true to your wellness goals!

Paleo Roasted Carrots with Honey and Thyme

These roasted carrots are the perfect side dish to elevate your Easter dinner. With a sweet glaze of honey and a touch of thyme, they offer a delightful combination of flavors. The natural sweetness of the carrots pairs perfectly with the savory herbs, creating a balanced dish that’s both tender and flavorful. This easy-to-make Paleo recipe is not only healthy but also visually stunning on the plate.

• Ingredients:
  • 1 lb carrots, peeled and cut into even pieces
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Place the cut carrots on a baking sheet and drizzle with olive oil, tossing to coat evenly.
  3. Drizzle the honey over the carrots, then sprinkle with fresh thyme leaves, salt, and pepper.
  4. Roast in the oven for 25-30 minutes or until the carrots are tender and lightly caramelized, tossing halfway through.
  5. Serve immediately as a flavorful and aromatic side dish.

These Paleo roasted carrots with honey and thyme are the ideal side dish for any Easter meal. They’re not only a beautiful addition to your table, but the sweetness from the honey and the freshness of the thyme create an irresistible flavor profile that pairs well with everything from roasted meats to fresh salads. Plus, they are quick and easy to make, giving you more time to focus on other dishes while still offering a gourmet touch to your spread.

Paleo Cauliflower Mash with Garlic and Ghee

Creamy, buttery, and full of flavor, this Paleo cauliflower mash is a great alternative to traditional mashed potatoes. The addition of garlic and ghee (clarified butter) adds richness, while the cauliflower provides a lighter, low-carb twist. This dish is both comforting and satisfying, making it an excellent choice for an Easter side that aligns with a Paleo lifestyle.

• Ingredients:
  • 1 head of cauliflower, cut into florets
  • 3 cloves garlic, minced
  • 3 tablespoons ghee (or coconut oil for dairy-free)
  • Salt and pepper to taste
  • ¼ cup unsweetened almond milk (or any Paleo-friendly milk)
• Instructions:
  1. Bring a large pot of water to a boil. Add the cauliflower florets and cook for 10-12 minutes, or until very tender.
  2. While the cauliflower is cooking, heat ghee in a skillet over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
  3. Drain the cauliflower and place it into a large bowl or food processor.
  4. Add the sautéed garlic and ghee, along with the almond milk, salt, and pepper. Mash with a potato masher or blend until smooth and creamy.
  5. Taste and adjust seasoning as needed. Serve warm.

This Paleo cauliflower mash with garlic and ghee is a flavorful and comforting alternative to mashed potatoes. The creamy texture and rich flavor from the ghee make it the perfect side dish to complement your Easter main courses. Whether paired with roasted meats, grilled veggies, or even a simple salad, this mash is a crowd-pleaser that will satisfy both Paleo eaters and non-Paleo guests alike. It’s a guilt-free way to enjoy a decadent dish without compromising on flavor.

Paleo Asparagus with Lemon and Almonds

This vibrant and light Paleo asparagus dish features a zesty lemon flavor and a crunchy almond topping, making it an ideal side dish for Easter. Asparagus is naturally low in carbs and high in fiber, making it a healthy choice, while the addition of fresh lemon and toasted almonds provides a refreshing and elegant touch. This recipe is simple to prepare and packs a punch in terms of both flavor and nutrition.

• Ingredients:
  • 1 lb asparagus, trimmed
  • 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • ¼ cup slivered almonds, toasted
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 425°F (220°C).
  2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Toss to coat evenly.
  3. Roast the asparagus for 10-15 minutes, depending on thickness, until tender and slightly crispy at the tips.
  4. Remove the asparagus from the oven and place it on a serving platter.
  5. Zest the lemon over the asparagus and squeeze the lemon juice over the top.
  6. Sprinkle with toasted almonds, salt, and pepper. Serve immediately.

This Paleo asparagus with lemon and almonds is a fresh, flavorful side dish that brightens up any Easter meal. The roasted asparagus retains a satisfying crunch, while the lemon adds a burst of citrus that balances the earthiness of the vegetable. The toasted almonds provide the perfect finishing touch, offering both texture and a nutty flavor. Simple yet elegant, this dish will complement your Easter table beautifully, and it’s a great option for anyone following a Paleo diet or looking to enjoy a lighter side.

Paleo Sweet Potato Wedges with Cinnamon and Paprika

These Paleo sweet potato wedges offer a perfect blend of sweet and savory flavors. Roasted with cinnamon and paprika, they provide a warm, aromatic taste that’s both comforting and unique. Sweet potatoes are naturally packed with nutrients, and the combination of spices enhances their flavor profile without overpowering their natural sweetness. This dish is easy to make and makes for a colorful, hearty side that’s perfect for Easter.

• Ingredients:
  • 2 large sweet potatoes, peeled and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Toss the sweet potato wedges in olive oil, cinnamon, paprika, salt, and pepper, ensuring they are evenly coated.
  3. Arrange the wedges in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
  5. Serve warm and enjoy as a delicious, spiced side dish.

These Paleo sweet potato wedges with cinnamon and paprika are an ideal choice for an Easter side dish that stands out. The balance of cinnamon’s warmth and paprika’s smoky flavor makes them more than just a basic potato side. They’re naturally sweet, satisfying, and nutrient-rich, making them a healthier alternative to regular fries. The crispy edges and soft interior make for a texture combination that your guests will love, and they’re simple enough to prepare without taking up much time during your busy Easter meal preparation.

Paleo Zucchini Fritters with Almond Flour

These Paleo zucchini fritters are crispy on the outside and tender on the inside. The almond flour gives them a gluten-free, grain-free crunch, while the zucchini provides a fresh, earthy flavor. These fritters are a wonderful option for a Paleo Easter side, providing both fiber and healthy fats. They’re also versatile, serving as an appetizer or a side dish to complement your main course.

• Ingredients:
  • 2 medium zucchinis, grated
  • 2 eggs
  • ¼ cup almond flour
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)
• Instructions:
  1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
  2. In a bowl, combine the zucchini, eggs, almond flour, garlic, parsley, salt, and pepper. Mix until well combined.
  3. Heat olive oil in a large skillet over medium heat.
  4. Scoop spoonfuls of the zucchini mixture into the pan and flatten slightly with a spatula.
  5. Cook for 3-4 minutes on each side, until golden brown and crispy.
  6. Remove from the skillet and drain on paper towels. Serve warm.

These Paleo zucchini fritters are an excellent side dish for Easter, offering a perfect balance of flavor and texture. The zucchini keeps the fritters light, while the almond flour adds a satisfying crunch without any grains. The garlic and fresh parsley enhance the taste, creating a flavorful dish that pairs wonderfully with everything from roasted meats to fresh salads. They’re quick and easy to prepare, making them an ideal option when you need a delicious, crowd-pleasing side dish that fits your Paleo diet.

Paleo Broccoli Salad with Avocado and Bacon

This Paleo broccoli salad is a hearty and nutrient-packed side dish that’s full of vibrant colors and bold flavors. Avocado adds creaminess, while crispy bacon brings a savory, smoky element. The combination of fresh, crunchy broccoli and creamy avocado makes this salad a standout on your Easter table. It’s simple to prepare and packed with healthy fats, making it a delicious, satisfying option for anyone following a Paleo lifestyle.

• Ingredients:
  • 2 cups broccoli florets, steamed or blanched
  • 1 ripe avocado, diced
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the steamed or blanched broccoli florets, diced avocado, and crumbled bacon.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Drizzle the dressing over the broccoli mixture and toss gently to combine, being careful not to mash the avocado.
  4. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.

This Paleo broccoli salad with avocado and bacon is a flavorful, nutrient-dense side dish that’s perfect for Easter. The creaminess of the avocado complements the crunch of the broccoli, while the crispy bacon adds a savory contrast that makes each bite irresistible. Not only does this salad look vibrant and colorful, but it’s also packed with healthy fats, fiber, and protein, making it a nourishing addition to your holiday spread. It’s easy to make and can be prepared ahead of time, giving you more time to focus on other parts of the meal.

Paleo Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a crowd-pleasing side dish, and when drizzled with a balsamic glaze, they become irresistible. The caramelization of the sprouts adds a deep, rich flavor, while the balsamic vinegar brings a tangy sweetness that perfectly balances the bitterness of the Brussels sprouts. This Paleo recipe is easy to prepare and makes a bold statement on your Easter table, offering both flavor and nutrition in one simple dish.

• Ingredients:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (optional, for added sweetness)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, making sure they are evenly coated.
  3. Spread the Brussels sprouts on a baking sheet in a single layer.
  4. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.
  5. While the Brussels sprouts roast, combine balsamic vinegar and honey (if using) in a small saucepan. Simmer over medium heat for 5-7 minutes, until it thickens to a syrupy consistency.
  6. Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.

These roasted Brussels sprouts with balsamic glaze are a perfect balance of flavors, combining the savory depth of roasted vegetables with the tangy sweetness of balsamic vinegar. The crispy, caramelized outer leaves are a real treat, while the glaze adds a beautiful sheen and complex flavor. This Paleo dish is a great side for Easter, as it pairs wonderfully with both meat and vegetarian dishes, offering a sophisticated yet easy-to-make vegetable option that’s bound to impress your guests.

Paleo Cabbage Slaw with Apple Cider Vinegar Dressing

This tangy and crunchy Paleo cabbage slaw is a refreshing side dish that pairs well with almost anything on your Easter menu. The cabbage is shredded to create a light, crisp texture, while the apple cider vinegar dressing adds a zesty, slightly sweet kick. This slaw is simple to make and features ingredients that are naturally Paleo-friendly, offering a healthy alternative to traditional creamy coleslaws.

• Ingredients:
  • 4 cups shredded cabbage (green or red, or a mix of both)
  • 1 carrot, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the shredded cabbage and grated carrot.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper.
  3. Pour the dressing over the cabbage mixture and toss until well combined.
  4. Let the slaw sit for about 10-15 minutes to allow the flavors to meld before serving.

This Paleo cabbage slaw with apple cider vinegar dressing is a light, tangy side dish that brings a crunchy texture to your Easter spread. The vinegar-based dressing is refreshing and low in sugar, making it an excellent choice for anyone following a Paleo lifestyle. The natural sweetness from the carrots complements the tanginess of the dressing, creating a well-rounded flavor that pairs well with both grilled and roasted meats. Easy to make and full of vibrant color, this slaw is sure to become a favorite on your holiday table.

Paleo Garlic and Herb Roasted Butternut Squash

This Paleo garlic and herb roasted butternut squash is a comforting, flavorful side dish that pairs beautifully with any Easter meal. Roasting the squash brings out its natural sweetness, while garlic, rosemary, and thyme add savory, aromatic flavors. This dish is not only visually stunning with its vibrant orange color but also packed with nutrients, making it a great addition to your holiday spread.

• Ingredients:
  • 1 medium butternut squash, peeled and cubed
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Place the cubed butternut squash on a baking sheet.
  3. Drizzle the squash with olive oil, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until the cubes are golden brown and tender.
  5. Serve immediately as a savory and sweet side dish.

This garlic and herb roasted butternut squash is a simple yet elegant side dish that brings depth and warmth to your Easter dinner. The natural sweetness of the squash pairs perfectly with the savory garlic and aromatic herbs, making it a balanced and flavorful addition to your meal. It’s a great way to showcase seasonal produce and add a pop of color to your table, all while keeping the recipe Paleo-friendly. Whether paired with roasted meats or enjoyed on its own, this dish is sure to impress your guests with its rich flavor and beautiful presentation.

Paleo Cauliflower Rice with Lemon and Parsley

Cauliflower rice is a fantastic Paleo-friendly alternative to regular rice, offering a lighter, lower-carb option without sacrificing texture or flavor. This version, flavored with lemon and fresh parsley, is bright and aromatic, making it an ideal side dish for your Easter meal. Cauliflower rice absorbs the tangy lemon and the earthy parsley, resulting in a fragrant, flavorful side that pairs wonderfully with any protein or vegetable.

• Ingredients:
  • 1 medium head of cauliflower, grated or processed into rice-sized pieces
  • 1 tablespoon olive oil
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
• Instructions:
  1. Remove the leaves and stem from the cauliflower and cut it into florets. Using a food processor or box grater, process the cauliflower into rice-sized pieces.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
  4. Stir in the lemon zest, fresh parsley, salt, and pepper.
  5. Serve immediately as a healthy, flavorful side dish.

This Paleo cauliflower rice with lemon and parsley is a light, refreshing side that’s perfect for Easter. The cauliflower offers a wonderful, rice-like texture, while the lemon adds brightness and the parsley brings a burst of freshness. It’s a great alternative to heavier grains and works as a low-carb, gluten-free option that complements a variety of dishes. Whether paired with grilled meats or served as a vegetarian option, this cauliflower rice is an easy-to-make side that brings both flavor and nutrition to your holiday table.

Paleo Grilled Asparagus with Lemon-Garlic Dressing

Grilled asparagus is a simple yet flavorful side dish that’s perfect for Easter. The smoky char from the grill enhances the natural sweetness of the asparagus, while the lemon-garlic dressing adds a zesty kick. This Paleo recipe is both light and satisfying, showcasing the freshness of the asparagus while keeping the preparation easy and stress-free. It’s a great side dish that pairs well with a variety of main courses, from lamb to chicken or seafood.

• Ingredients:
  • 1 bunch of asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for dressing)
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
• Instructions:
  1. Preheat the grill to medium-high heat.
  2. Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper.
  3. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
  4. While the asparagus grills, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice in a small bowl.
  5. Drizzle the lemon-garlic dressing over the grilled asparagus just before serving.

This grilled asparagus with lemon-garlic dressing is a light yet flavorful dish that adds a vibrant touch to your Easter spread. The smoky flavor from the grill combined with the fresh, zesty dressing elevates the asparagus, making it a standout side dish. It’s Paleo-friendly and easy to prepare, offering a refreshing and nutritious option for any Easter meal. The lemon and garlic work in harmony to bring out the best in the asparagus, making it a crowd-pleasing dish that will quickly become a favorite.

Paleo Roasted Carrots with Thyme and Honey

These roasted carrots with thyme and honey are a sweet and savory side dish that brings out the natural sweetness of the carrots. Roasting the carrots caramelizes their sugars, while the addition of thyme adds an aromatic earthiness. A drizzle of honey enhances their sweetness, making them an irresistible addition to your Easter feast. Simple to prepare, this dish offers a beautiful burst of color and flavor to your holiday table.

• Ingredients:
  • 6 large carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon honey
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Toss the carrot sticks with olive oil, fresh thyme, honey, salt, and pepper.
  3. Spread the carrots in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until the carrots are golden brown and tender.
  5. Serve warm as a sweet and savory side dish.

These roasted carrots with thyme and honey are a simple yet flavorful side dish that brings a natural sweetness to your Easter meal. The caramelized edges of the carrots offer a delightful texture, while the thyme and honey bring a beautiful balance of savory and sweet. This dish is not only Paleo-friendly but also visually striking, adding a pop of orange to your table. With minimal preparation and a short cooking time, it’s a hassle-free side dish that delivers maximum flavor and elegance. Whether paired with roasted meats or a fresh salad, these carrots will complement any dish perfectly.

Paleo Zucchini and Yellow Squash Sauté

This zucchini and yellow squash sauté is a quick and healthy side dish that’s both vibrant and flavorful. The combination of these two summer squash varieties creates a light and refreshing dish that’s perfect for Easter. Sautéing with garlic and fresh herbs brings out the natural flavors of the squash while keeping the dish simple and Paleo-friendly. It’s a great low-carb, nutrient-packed option that complements any protein or vegetarian main.

• Ingredients:
  • 2 zucchinis, sliced
  • 2 yellow squashes, sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the garlic to the skillet and sauté for 1-2 minutes, until fragrant.
  3. Add the sliced zucchini and yellow squash to the skillet and cook for 5-7 minutes, stirring occasionally, until tender but still slightly crisp.
  4. Stir in fresh thyme, salt, and pepper.
  5. Garnish with chopped parsley before serving.

This sautéed zucchini and yellow squash dish is light, fresh, and bursting with flavor, making it an excellent addition to your Easter table. The garlic and fresh thyme elevate the natural taste of the squash, while the parsley adds a burst of color and freshness. It’s an easy, low-carb, Paleo side that pairs well with just about any main course, from roasted meats to grilled fish. Whether you’re looking for something simple and quick or a vegetable dish that can serve a crowd, this recipe delivers both in flavor and nutrition.

Paleo Roasted Sweet Potato and Red Onion

Roasted sweet potatoes and red onions come together in this flavorful Paleo side dish that’s perfect for Easter. The sweet potatoes caramelize in the oven, bringing out their natural sweetness, while the red onions add a savory depth of flavor. The combination of these two ingredients, with just a hint of olive oil and seasoning, creates a balanced and nutrient-dense dish that adds both color and richness to your holiday meal.

• Ingredients:
  • 3 medium sweet potatoes, peeled and cubed
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Place the cubed sweet potatoes and sliced red onion on a baking sheet.
  3. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper.
  4. Toss to coat evenly and spread in a single layer.
  5. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
  6. Garnish with chopped parsley before serving.

This roasted sweet potato and red onion dish is a delightful combination of sweet and savory flavors, making it a perfect side dish for Easter. The caramelized edges of the sweet potatoes bring out their natural sweetness, while the red onions provide a savory contrast, adding depth to the dish. It’s a simple yet elegant way to add color and flavor to your holiday meal, and the mild heat from the cumin and paprika enhances the flavors without overwhelming the natural ingredients. This Paleo recipe is not only healthy and delicious, but it’s also incredibly easy to make.

Paleo Broccoli and Bacon Salad

This Paleo broccoli and bacon salad is a satisfying side dish that brings a great balance of flavors and textures to your Easter spread. The crispness of the broccoli pairs wonderfully with the crunchy bacon and creamy dressing made from avocado and apple cider vinegar. This salad is full of healthy fats and protein, making it a hearty yet refreshing addition to your holiday meal. It’s a delicious, low-carb dish that offers both richness and freshness.

• Ingredients:
  • 4 cups broccoli florets, steamed or blanched
  • 6 slices bacon, cooked and crumbled
  • 1 ripe avocado, mashed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• Instructions:
  1. Steam or blanch the broccoli florets until tender but still bright green, about 2-3 minutes. Drain and set aside to cool.
  2. In a large bowl, combine the cooled broccoli and crumbled bacon.
  3. In a small bowl, whisk together the mashed avocado, apple cider vinegar, olive oil, salt, and pepper.
  4. Pour the dressing over the broccoli and bacon and toss to coat evenly.
  5. Serve chilled or at room temperature.

This Paleo broccoli and bacon salad is a hearty, satisfying side dish that’s perfect for Easter. The creamy avocado dressing brings a richness that pairs perfectly with the smoky bacon, while the fresh, crisp broccoli adds crunch and nutrition. It’s a unique twist on traditional potato salad or coleslaw, and its bold flavors make it a standout dish on your holiday table. Packed with healthy fats, fiber, and protein, this salad is not only a crowd-pleaser but also a Paleo-friendly option that adds both flavor and substance to your meal.

Note: More recipes are coming soon!