Are you stuck with the thought, “All I can eat is salad” because you now live gluten-free?
I cannot tell you how many people say this after being told they need to live gluten-free.
First of all- what’s wrong with
a gluten-free salad?
Second of all . . . this is not the case.
Salad can be a fabulous solution to your gluten-free meal, but it doesn’t have to be your only option.
If you want to make a delicious and tempting salad, go for it.
Now there are so many delicious ideas to have instead of salad – even when eating out.
Honestly, I found salads hard to order because of the croutons and extras added on top. And, the salad dressings were a tough call for some restaurants to share if they were a safe bet.
But, I get it.
Salad can be a safe option for many of you who eat gluten-free. This should not be something that gets you down – but something that you can celebrate.
Why would you celebrate salad?
Celebrate because salads offer a WIDE range of options.
You can build a salad with whatever you have on hand – grab your greens, veggies, and add a protein – how awesome and delicious is that!
When we make salads for dinner in our home, we call them “The Big Salad”.
It always amazes me how filling it actually is – and ALL healthy for you!
One of our favorite gluten-free salads
is the Taco Salad
Give it a try!
Gluten-Free Taco Salad
Ingredients
- 1 lb. ground turkey or cooked shredded chicken
- 1 jar Wegmans Green Chili Sauce (or 1 T chili powder and ¼- 1/2 cup of water)
- Romaine lettuce
- 1/4 red onion, chopped
- 1 red, orange, yellow or green pepper, chopped
- Organic cherry tomatoes, chopped
- 1 medium cucumber, sliced
- ½ can olives, sliced
- Gluten-free shredded cheese (optional - we use Daiya GF/DF cheese)
- Avocado, sliced
- Fresh chopped parsley or cilantro (for top)
- Shredded carrots or chopped broccoli
- Your favorite gluten-free salsa (optional)
Instructions
- Brown the ground turkey over medium heat until cooked through, and then add in the Green Chili Sauce. Otherwise, you can add in ¼ tablespoon of chili powder and ¼- 1/2 cup of water to the meat. Turn down to low heat and cook for about 5 minutes to absorb the flavors.
- Clean and chop the lettuce and all of the veggies. You can easily mix up what you choose to use what you have on hand.
- We like to make a-la-carte display and place each veggie in a bowl so each person can build their own salad.
- Start with a base of lettuce on a plate or in a bowl. Add the meat over the top. Then add on any veggies you would like – build your own plate!
- Top off with sliced avocado, fresh chopped parsley or cilantro, or your favorite gluten-free salsa.
What kind of salad do you like to make?
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