Hi! I am writing this in the middle of the summer and it is HOT in New York. It’s been so hot on some days that I just don’t even want to go outside (unless I’m able to take a refreshing swim 🙂 ). If you’re also dealing with a massive heat wave, I have a recipe for you that is refreshing and light: an easy gluten free summer salad that tastes amazing.
Salads that taste awesome and don’t require much preparation or cooking are game changers for me; they make eating healthy so easy. Given the massive heatwave right now, it’s also a plus that I don’t have to turn on the oven to make this.
This gluten free summer salad is DREAMY. It’s so good that it actually makes you want to eat salad over and over and over again. I can attest to this; I ate this five days in a row for lunch (if you need a reason to make this, let it be said that I’m not the type of person to eat the same foods every day…I’m a foodie and love to try new things/mix up my meals). This salad is that good!
What I really love about this meal, though, is how simple it is. This salad does not require any hard-to-find or expensive ingredients, which is always a plus. Additionally, the dressing is a light blend of extra virgin olive oil and spices. This salad is an amazing mix of fresh vegetables, creamy avocado, grains, and roasted vegetables. Simple and delicious.
This original recipe is from a cookbook I have called Good Clean Food, but I tweaked it here a bit to add in some more protein. I chose to add in tofu, but other protein choices would work well, too!
To keep it plant-based, tempeh is another possible addition, but for meat eaters, I think shrimp, egg whites, or shredded chicken would also be delicious. You can also choose to omit the extra protein for a lighter appetizer salad. Either way, the salad tastes great.
This salad is gluten free, dairy free, and nut free, but it will please all eaters! I hope you enjoy it. It’s one of my favorites. Tag me on Instagram if you make it.
Easy Gluten Free Summer Salad
Ingredients
- 1 cup cherry tomatoes
- 1 can chickpeas
- 4 cups arugula or mixed greens
- 1 cup quinoa I like to use frozen quinoa because it saves a ton of time – you can microwave it and then it's ready. If you have dry quinoa, simply boil water to cook it.
- 1/2 avocado
- 1 block extra firm tofu (optional)
- 3 tbsp EVOO
- garlic powder use a generous amount
Instructions
- Add 4 cups of arugula or mixed greens to a large bowl. Cut half an avocado into pieces and mix in.
- Add one cup of cherry tomatoes to an air fryer. Simultaneously, strain and rinse chickpeas. Add the chickpeas to the air fryer as well. When both ingredients are in the air fryer, air fry them for 10 minutes or until chickpeas are roasted and tomatoes have blistered. * If you don't have an air fryer, this will work in an oven as well at 400 for 8 minutes. Alternatively, you can saute the tomatoes on a pan and roast the chickpeas in the oven. Your choice! Each method will yield the same results.
- Cook quinoa via microwave if frozen or by boiling water if dry. When quinoa is finished, add to the bowl.
- Add cooked cherry tomatoes and chickpeas to the bowl. Mix all ingredients together.
- OPTIONAL: cut tofu into equal cubes and saute on pan with 2 tbsp lemon juice, red pepper flakes, salt, and pepper until browned. Add to salad.
- To make the dressing, blend juice of one lemon with olive oil and garlic powder. Whisk together and drizzle over salad.
Notes
Check out the finished product on my Instagram here! To try another plant-based recipe, take a look at this salad or spiralized veggie “pasta” dish.
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