Lately I’m a bit rhubarb crazy…they have beautiful stalks at the farmer’s market (for those in Toronto, I go to the Appletree Farmer’s Market) and I’ve been picking up a bunch every week along with grass-fed beef and other fresh veggies/fruits.  Rather than continually make my strawberry-rhubarb crisp, I wanted to see what else I could do with rhubarb and came up with this salad dressing.  FUN FACT: Rhubarb is actually a vegetable, not a fruit. I think it might have a bit of an identity crisis because most people assume it’s a fruit (or maybe just blond people like me).  The sweetness of the orange citrus compliments the tart flavour of the rhubard in this dressing.  You could use it with any meat or salad dish…I chose steak because I heart steak.

Ingredients (makes about 1 1/2 C of dressing)
– zest of 1/2 an orange
– juice of 1 orange
– 2 rhubarb stalks – chopped
– 1/4 C olive oil
– 1/4 C red wine vinegar
– fresh ground pepper
– pinch of sea salt

Salad – you could use anything…Be creative! Here is what I did (most of this was from the farmer’s market):
– a bunch of arugula
– 1 orange tomato (orange/yellow tomatoes are sweeter and less acidic vs red)
– 2 baby cucumbers – sliced
–  sautéed mushrooms and onions in olive oil, with a bit of parsley
– STEAK! I used a piece of grilled striploin (it was seasoned with a bit of salt and pepper)


  1.  In a small saucepan, heat 1/4 C of water until it simmers.
  2. Add the rhubarb to the saucepan and let it continue to simmer until the rhubarb gets mushy.  Add more water if it dries up too soon and the rhubarb isn’t cooking through.  
  3. Once rhubarb is all mushy, mix it around to get it to a sauce/pudding texture.  You can use a food processor, but I found I didn’t need it.  Leaving some chunks is OK too.
  4. In a small bowl,  mix the remaining salad dressing ingredients with the rhubarb.  Whisk thoroughly.  
  5. It’s best to refrigerate the dressing for an hour or so before using to allow the flavours to blend, but you don’t need to.  
  6. Assemble your salad and pour dressing over top.
  7. Save the extra dressing by refrigerating – it’ll last a couple days.
  8. Enjoy!

Semi-Primal Husband was away when I made this so I don’t have a testimonial from him.  I made him taste the dressing when he got home and he said, “it’s good.”

The 2 main dishes for this Paleo Night were pretty heavy, so I wanted to include something lighter for an appetizer.  This salad is very colourful and refreshing.  It uses a Daikon radish (often called a Chinese radish), which is something I had never used before but will definitely use again in other salads.  

Ingredients (serves 4)

– 1/4 C rice wine vinegar
– 2 Tbsp fresh lime juice (about 2 limes)
– 1 Tbsp sesame oil
– 1/4 tsp cayenne pepper
– 1 1/2 Tbsp minced ginger

– 1/3 red cabbage – shredded
– 1/3 Daikon radish – grated
– 1/2 carrot – grated 
– 1/2 red pepper – thinly sliced
– 1/2 orange pepper – thinly sliced
– 1/2 C fresh chopped cilantro


  1. Prep veggies and combine in a large bowl.
  2. Prep dressing by mixing together ingredients.  
  3. Pour onto veggies and mix.   
  4. Enjoy!

This will keep in the fridge for a couple days so you can make a big batch and munch on it all week.