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3 Sensational summer salads

Fresh Earth Food Store

February 5, 2016

The sun is shining brightly which means one thing, it’s salad season! Nothing beats sitting down to a bowl of leafy greens after a hot day.

But don’t let your salads get boring! Fresh Earth Food Store has given us three gluten-free salad recipes to help you mix things up. For more inspiration and healthy shopping solutions, visit www.freshearth.co.za.

Untitled-1FENNEL AND WATERCRESS SALAD

Ingredients

  • 12 cup chopped dried cranberries
  • 14 cup red wine vinegar
  • 14 cup balsamic vinegar
  • 1 tablespoon minced garlic
  • 114 teaspoons salt
  • 1 cup extra virgin olive oil
  • 6 bunches watercress – rinsed, dried and trimmed
  • 3 bulbs fennel – trimmed, cored and thinly sliced
  • 3 small bulbs of radish, cored and chopped
  • 1 cup pecan halves, toasted

Method

  1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt.
  2. Whisk in the olive oil.
  3. In a large salad bowl, combine the watercress, fennel, radish and pecans.
  4. Stir the vinaigrette mixture and pour over the salad.
  5. Toss well and serve immediately.

Untitled-1BEETROOT AND ROCKET SALAD

Ingredients

  • 100g rocket
  • 6 small beetroots, cooked whole then cut into quarters
  • 90g goat’s milk cheese, cut into thick slices
  • 2 small naartjies, wedges cut in half

Method

  1. Cook the beetroot for approximately thirty minutes.
  2. Chop into chunks and allow to cool.
  3. Assemble the salad using the rocket as the base and then adding the beetroot.
  4. Add in the chopped naartjie wedges and goat’s cheese.
  5. Dress with olive oil and balsamic vinegar to taste.

Untitled-1QUICK TOFU SALAD

Ingredients

  • 1 block tofu
  • 1 small cucumber, peeled and grated
  • 3 tablespoons olive oil
  • 12 red onion, finely chopped
  • 2 teaspoons salt
  • Juice of 1 lemon
  • 1 celery stick, cut into thin diagonal slices
  • 10g fresh rocket
  • 10g fresh basil
  • Salad greens

Method

  1. In a mixing bowl, cut tofu into small cubes.
  2. Add the grated cucumber and red onion to the mixing bowl, along with the lemon juice, olive oil and salt.
  3. Gently mix the ingredients together, helping the tofu absorb all the flavours.
  4. Mix in the celery and any desired herbs and place bowl in the fridge for 30 minutes.
  5. Mix your choice of salad greens in a salad bowl and stir in the tofu-mix.

If you’re looking for more gluten-free recipes, check out these 2 gluten-free desserts. When it comes to gluten, what is fact and what is fiction? Check out these 3 Gluten myths, busted!

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3 Sensational summer salads

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