I was so excited this morning when I saw this New York Times article, 101 Simple Salads for the Season. Finally, a bunch of super easy recipes that will not only use up all of my CSA veggies but that are also both gluten-free and healthy! I think that I’ll start with #21:
Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little honey, rice vinegar and gluten-free soy sauce (try La Choy). (You could mix in a little lump crab meat, even rice, and call it a California roll salad.)
The salads on the list sound fabulous: strawberries and balsamic, walnuts and raspberries. How could you go wrong?
In the spirit of easy, summer cooking, here is one of our favorite gluten-free salads:
Slice tomato into wedges, slice and avocado, add roasted red bell peppers, add some mixed greens, and top with a little olive oil, white wine vinegar, and goat cheese.
I have a tendency to fall into salad ruts, and eat the same one over and over until I’m sick of it. So, hopefully this will break my rut. What’s your favorite gluten-free salad or salad dressing? Any recommendations?
photo credit: qmnonic
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