Get ready to shake up your lunch routine with these 18 refreshing gluten-free salad recipes! Whether you’re a busy bee on-the-go or a health-conscious foodie, these nutrient-packed salads are sure to satisfy. From classic combos like quinoa and avocado to international inspirations like Thai mango and peanut, there’s something for everyone in this list. And the best part? Each recipe is carefully crafted to be gluten-free, making it easy to enjoy without worrying about dietary restrictions.
Stay tuned for a culinary journey around the world, where flavors come together in perfect harmony. From sweet potatoes to Brussels sprouts, every ingredient is chosen with care and attention to detail. So grab your favorite fork and get ready to dig in!
Quinoa and Avocado Gluten Free Salad
This refreshing salad combines the nutty flavor of quinoa with the creaminess of avocado, making it a perfect side dish or light lunch. With its gluten-free ingredients, it’s also an excellent option for those with dietary restrictions.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1 red bell pepper, seeded and diced
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine the cooked quinoa, diced avocado, red bell pepper, and red onion.
3. Stir in chopped cilantro and squeeze lime juice over the top.
4. Season with salt to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes (quinoa cooking time)
Mediterranean Chickpea Gluten Free Salad
A flavorful and nutritious salad that combines the creaminess of chickpeas with the bright, zesty flavors of the Mediterranean.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1/2 cup chopped red onion
– 1/4 cup chopped Kalamata olives
– 1/4 cup crumbled feta cheese (gluten-free)
– 1/4 cup artichoke hearts, canned or marinated
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chickpeas, red onion, olives, feta cheese, and artichoke hearts.
2. In a small bowl, whisk together olive oil, lemon juice, and oregano.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Kale and Cranberry Gluten Free Salad
Add a burst of flavor to your meal with this refreshing Kale and Cranberry Gluten-Free Salad, perfect for a quick lunch or dinner. The combination of crispy kale, sweet cranberries, and tangy feta cheese creates a delightful harmony of textures and tastes.
Ingredients:
– 4 cups curly kale leaves
– 1 cup fresh or frozen cranberries
– 1/2 cup crumbled gluten-free feta cheese (such as goat’s milk)
– 1/4 cup chopped pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to tenderize them.
2. Add the cranberries, feta cheese, and pecans to the bowl.
3. In a small bowl, whisk together the apple cider vinegar and olive oil.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Greek Gluten Free Salad with Lemon Dressing
This refreshing salad combines the classic flavors of Greece with a gluten-free twist, perfect for a light and satisfying meal or as a side dish. The lemon dressing adds a tangy and zesty touch to the hearty mix of vegetables and beans.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (make sure it’s gluten-free)
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, chickpeas, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Top with crumbled feta cheese and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Roasted Sweet Potato and Spinach Gluten Free Salad
Roasted Sweet Potato and Spinach Gluten Free Salad
Looking for a nutritious and delicious salad that’s perfect for any occasion? This Roasted Sweet Potato and Spinach Gluten Free Salad is the perfect combination of flavors and textures, with roasted sweet potatoes adding natural sweetness and wilted spinach bringing creaminess.
Ingredients:
– 2 large sweet potatoes
– 1 bag fresh baby spinach leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel the sweet potatoes and cut them into 1-inch cubes.
3. Toss with olive oil, garlic, salt, and pepper on a baking sheet.
4. Roast for 20-25 minutes or until tender.
5. Heat a skillet over medium-high heat. Add spinach and cook until wilted.
6. In a large bowl, combine roasted sweet potatoes, wilted spinach, and crumbled feta cheese (if using).
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Asian Cucumber and Sesame Gluten Free Salad
This salad is a perfect blend of crunchy cucumbers, nutty sesame seeds, and savory soy sauce, all combined with the subtle sweetness of honey. It’s a light and revitalizing side dish or light lunch option that’s easily customizable to suit your taste.
Ingredients:
– 2 large cucumbers, thinly sliced
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce (gluten-free)
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers, toasted sesame seeds, soy sauce, honey, rice vinegar, and grated ginger.
2. Toss gently to coat the cucumbers evenly.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (preparation time), serves 4-6 people.
Beetroot and Goat Cheese Gluten Free Salad
A vibrant and flavorful salad that combines the natural sweetness of beetroot with the tanginess of goat cheese, perfect for a quick lunch or dinner.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 1/4 cup crumbled goat cheese (gluten-free)
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast beetroot for 30 minutes, or until tender.
3. In a large bowl, combine mixed greens, roasted beetroot, crumbled goat cheese, and chopped walnuts.
4. Drizzle olive oil and apple cider vinegar over the salad, season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 30 minutes
Mexican Black Bean and Corn Gluten Free Salad
A flavorful and nutritious salad that combines the richness of black beans with the sweetness of corn, perfect for a quick lunch or dinner. This recipe is gluten-free and packed with fiber and protein.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, corn kernels, and red bell pepper.
2. Stir in the chopped cilantro, lime juice, and olive oil.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None, as all ingredients are pre-cooked or fresh.
Apple Walnut and Feta Gluten Free Salad
A refreshing and flavorful salad that combines the sweetness of apples, the crunch of walnuts, and the tanginess of feta cheese. Perfect for a quick lunch or as a side dish for your next dinner party.
Ingredients:
– 4-5 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens.
2. Top with diced apple and chopped walnuts.
3. Crumble feta cheese over the salad.
4. Drizzle with olive oil and apple cider vinegar.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Thai Mango and Peanut Gluten Free Salad
Thai Mango and Peanut Gluten Free Salad Recipe
Experience the sweet and tangy combination of Thailand’s flavors with this refreshing gluten-free salad, perfect for a light lunch or dinner.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup creamy peanut butter (make sure it’s gluten-free)
– 1/4 cup chopped fresh cilantro
– 1/2 cup chopped red bell pepper
– 1/2 cup cooked brown rice
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– 1 tablespoon sesame oil
Instructions:
1. In a large bowl, combine the mango, peanut butter, and cilantro.
2. Add the chopped red bell pepper and cooked brown rice. Mix until well combined.
3. Squeeze the lime juice over the salad and toss to coat.
4. Season with salt to taste.
5. Drizzle the sesame oil over the salad and serve immediately.
Cooking Time: 10 minutes
Enjoy your delicious Thai Mango and Peanut Gluten Free Salad!
Caprese Gluten Free Salad with Balsamic Glaze
This classic Italian salad gets a gluten-free twist by substituting traditional bread with fresh flavors and textures. A simple yet elegant side dish or light lunch, perfect for any occasion.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze (see note)
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top with mozzarella cheese slices.
3. Drizzle olive oil over the salad, followed by the balsamic glaze.
4. Sprinkle chopped basil leaves over the top.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is best served fresh.
Note: Balsamic glaze can be found in most specialty stores or made at home by reducing balsamic vinegar on low heat until thickened.
Roasted Brussels Sprouts and Bacon Gluten Free Salad
A delicious and healthy salad that combines the earthy flavor of roasted Brussels sprouts with the smoky taste of crispy bacon. This recipe is perfect for a quick and easy side dish or main course.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of gluten-free bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Cook bacon in a pan over medium heat until crispy. Drain on paper towels.
4. In a large bowl, combine roasted Brussels sprouts, crumbled bacon, and chopped parsley.
5. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lentil and Roasted Vegetable Gluten Free Salad
This hearty salad combines the comforting flavors of lentils with the natural sweetness of roasted vegetables, all wrapped up in a gluten-free package. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed vegetables (such as Brussels sprouts, carrots, sweet potatoes, and red onions)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender and caramelized.
4. In a large bowl, combine cooked lentils, roasted vegetables, apple cider vinegar, and Dijon mustard.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes (including roasting time)
Spinach Strawberry and Almond Gluten Free Salad
This sweet and savory salad combines the earthy flavor of spinach with the natural sweetness of strawberries, crunchy almonds, and a hint of tanginess from feta cheese. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup sliced strawberries
– 1/2 cup chopped almonds
– 1/2 cup crumbled feta cheese (gluten-free)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Sprinkle chopped almonds and crumbled feta cheese over the top.
3. Drizzle with olive oil and apple cider vinegar.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: None! This salad is ready in just a few minutes.
Moroccan Carrot and Chickpea Gluten Free Salad
A vibrant and flavorful salad that combines the sweetness of carrots with the earthiness of chickpeas, all wrapped up in a zesty Moroccan-inspired dressing.
Ingredients:
– 2 large carrots, peeled and grated
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine grated carrots, chickpeas, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and pepper.
3. Pour the dressing over the carrot mixture and toss to coat.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped cilantro, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Southwest Quinoa and Avocado Gluten Free Salad
This hearty salad combines the nutty flavor of quinoa with the creaminess of avocado, all wrapped up in a vibrant Southwestern package. Perfect for a light lunch or dinner, this recipe is gluten-free and packed with nutritious ingredients.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1 red bell pepper, seeded and diced
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or vegetable broth.
2. In a large bowl, combine cooked quinoa, diced avocado, red bell pepper, and red onion.
3. Sprinkle chopped cilantro over the top and squeeze lime juice over the salad.
4. Add cumin, salt, and pepper to taste.
5. Serve immediately.
Cooking Time: 20-25 minutes
Pear Pomegranate and Walnut Gluten Free Salad
A refreshing and nutritious salad that combines sweet pears, tangy pomegranate seeds, and crunchy walnuts for a delightful gluten-free treat.
Ingredients:
– 2 ripe pears (Bartlett or Anjou), diced
– 1 cup pomegranate seeds
– 1/2 cup chopped walnuts
– 4 cups mixed greens (arugula, spinach, lettuce)
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced pears, and pomegranate seeds.
2. Sprinkle chopped walnuts over the salad.
3. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
4. Toss gently to combine.
Cooking Time: 10 minutes
Zucchini Ribbon and Parmesan Gluten Free Salad
A refreshing summer salad that combines the natural sweetness of zucchini with the salty richness of parmesan cheese, all wrapped up in a gluten-free package.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly grated parmesan cheese (gluten-free)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Using a spiralizer or vegetable peeler, create long ribbons from the zucchinis.
2. In a large bowl, combine the zucchini ribbons, parmesan cheese, olive oil, garlic, salt, and pepper. Toss gently to combine.
3. Serve immediately, garnished with fresh parsley leaves.
Cooking Time: 10 minutes (prep time: 5 minutes)
Summary
Get ready to refresh your salad game with these 18 gluten-free recipes! From classic combinations like Caprese and Greek salads, to unique flavor profiles like Thai Mango and Peanut, there’s something for everyone. Quinoa and avocado, Mediterranean chickpea, and roasted sweet potato are just a few of the nutritious options that are sure to please. Whether you’re looking for a quick lunch or a healthy dinner option, these gluten-free salad recipes are a great place to start.
