Refreshing Gluten-Free Salad Recipes

We’ve got pasta salads and vegan salads and there are so many more salad recipes yet to come! I love a good garden salad in summer and they are so easy to make gluten free.

Ribbon Salad with Orange Vinaigrette

Ingredients

• 1 medium zucchini
• 1 medium cucumber
• 1 medium carrot
• 3 medium oranges
• 3 cups fresh baby spinach
• 4 green onions, finely chopped
• 1/2 cup chopped walnuts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup golden raisins, optional
• vinaigrette:
  • 1/4 cup olive oil
  • 4 teaspoons white wine vinegar
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Gluten-Free Creamy Italian Pasta Salad

Ingredients 

• 1 (12-ounce) box gluten-free Rotini or Penne pasta, I like Barilla gluten-free pasta.
• 1 (14-ounce) can artichoke hearts*, drained and chopped
• 1 cup black olives
• 1 cup grape tomatoes
• 1 cup mozzarella cheese, diced
• 1 cup roasted red peppers, diced
• Fresh chopped basil, optional

Creamy Italian Dressing

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons sugar
• 1 cup mayonnaise, (I am a Hellman’s girl)
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 cup grated Parmesan cheese

Jennifer Aniston Salad

Ingredients

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas, drained and rinsed
• 1 English cucumber, chopped
• 1/2 small red onion, minced
• 1/2 cup packed fresh parsley, finely chopped
• 1/2 cup loosely-packed fresh mint leaves, finely chopped
• 1/2 cup roasted salted pistachios, chopped
• 1 cup crumbled feta cheese, 4oz
• salt and pepper, to taste

For the Lemon Dressing:

• 1/2 cup lemon juice, ~3-4 lemons
• 1/2 cup extra virgin olive oil
• 1 Tablespoon honey
• salt and pepper, to taste

Hot and Wild Roasted Veggie Salad

Ingredients

Rice

• 1.5 cups water
• 1/2 cup wild rice, uncooked

Cayenne Roasted Veggies

• 1 yellow pepper, diced small
• 2 carrots, diced small
• 10 asparagus spears, diced small
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon ground cinnamon
• pinch cayenne

Maple Dressing

• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon unpasteurized apple vinegar
• 1 tablespoon gluten-free mustard
• 1/4 teaspoon Himalayan rock salt or Herbamare
• dash freshly ground pepper
• 1/4 cup sunflower seeds

Gluten-Free House Salad

Ingredients

For The Vinaigrette Dressing:

• 3 Tablespoons Fresh Lemon Juice
• 1/2 Tablespoon Red Wine Vinegar
• 1/4 teaspoon Dijon Mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil

For The Green Salad:*

• 6–8 cups Romaine Lettuce, chopped (can sub green leaf lettuce or spring mix)
• 1/2 cup Sliced Cucumbers
• 1/2 cup Grated Carrots
• 1/2 cup Grape Tomatoes, cut in half
• Generous pinch salt & pepper (about 1/8 teaspoon each)
• 1 cup Gluten-Free Croutons

Greek Salad

Ingredients

• Half a cucumber (approx 100g/3.5 oz)
• 140g (5oz) fresh tomatoes – baby plum tomatoes or large vine tomatoes are ideal
• 100g (3.5oz) Greek feta cheese
• 1 tsp dried oregano
• 1 tbsp olive oil
• 2 tsp white wine vinegar
• 100g (3.5oz) kalamata olives

CHICKEN SESAME SLAW

Ingredients

• Large limes, juiced2
• Brown sugar2 tsp
• Sesame oil1 tbsp
• Water1 tbsp
• Sweet chilli sauce2 tsp
• Fish sauce1 tsp
• Finely grated ginger2 tsp

• Skinless chicken breast fillet250g
• 1 lime, sliced
• 1 telegraph cucumber
• 2 medium carrots, peeled
• ¼ small red cabbage, finely shredded
• 100g snow peas, topped, finely shredded
• 100g bean sprouts, trimmed
• Fresh mint leaves⅓ cup
• Sesame seeds, toasted1 tbsp

Green vegan salad

INGREDIENTS

• 100 g / ½ cup quinoa*
• 250 g / 8¾ oz broccoli (½ medium)
• 100 g / 3½ oz asparagus
• 1 medium courgette / zucchini
• 65 g / ½ cup frozen peas or petit pois
• 100 g / 3½ oz mixed salad leaves
• 75 g / ½ cup almonds
• 1 small avocado, sliced
• green part of 2 spring onions / scallions, sliced thinly

DRESSING (makes double)

• 80 ml / 1/3 cup olive oil
• flesh and zest half a lemon
• 15 g / ½ oz basil, mint or both
• 1 garlic clove
• salt and pepper, to taste

Summery Veggie-Packed Chickpea Salad (Dairy Free!)

Ingredients

For the salad

• 1 15-ounce can of chickpeas, drained and rinsed
• 1 cup sugar snap peas, cut into 1/4 inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1 cup corn kernels, grilled, fresh, or frozen and thawed
• 1/2 cup diced radishes
• 1 medium avocado, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 4 green onions, thinly sliced

For the dressing

• 3 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 2 teaspoons grainy mustard
• 2 teaspoons maple syrup or honey
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper