Gluten-Free Week: Lunch

It’s DAY ONE and it is now lunch time!

We are going to keep it fiber rich and flavorful this first day of gluten-free! I love fresh fruits and vegetables and salads are one of my most favorite dishes to create and enjoy! I like the varieties of greens, the many toppings that make each salad unique and special, as you salivate at the colors and the smells of the many different dressings. I think dressings are so important because they can be as simple or complex as you like, and when you have left overs can be a marinade, a sauce and a dip!

Enjoy this salad and remember to savor every flavor!

Curried CashewPecan Salad

3 c spinach                          1 tomato, chopped

1 cucumber, sliced            1 avocado, sliced

¼ c sprouts                         ¼ c pecans

½ c cashews                       1 tbl agave

1 tsp curry powder           ¼ tsp cayenne powder

¼ tsp paprika                     1/4 tsp cumin

2 carrots, diced                  1/4 tsp garlic

1 tsp rosemary                  1 stalk celery, chopped

¼ bunch scallions, diced  ¼ c olive oil

¼ c orange juice                1 tbl lime zest

2 tbl apple cider vinegar

Add spinach to bowl, with tomato, cucumber, pecans, celery, and carrots, toss to combine.

In a small bowl add cashews, pecans, 2 tsp agave, curry powder, cayenne, paprika, cumin, garlic and rosemary toss to coat.

In a container with a fitted lid, add scallions, olive oil, orange juice, lime zest, 1 tsp agave and apple cider vinegar. Shake until combined.

Drizzle dressing onto salad, toss to combine. Add 1 c salad to your bowl, top with 2 tablespoons of curried cashews, add a few slices of avocado. Enjoy



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