25+ Quick Gluten-Free Easter Lunch Recipes to Try This Year

Easter is a time of celebration, renewal, and spending quality time with loved ones, and what better way to mark the occasion than with a delicious, wholesome meal?

If you or someone in your family follows a gluten-free diet, finding the right recipes can sometimes be a challenge.

But fear not—this collection of 25+ Easter gluten-free lunch recipes will make your holiday meal as festive and satisfying as any traditional feast.

Whether you’re looking for light salads, savory dishes, or fun appetizers, we’ve got something for every palate.

From crispy fritters to creamy avocado and shrimp salads, these gluten-free recipes are sure to impress your guests and bring the flavors of spring to your table.

25+ Quick Gluten-Free Easter Lunch Recipes to Try This Year

Celebrating Easter with a gluten-free lunch doesn’t mean sacrificing flavor or variety.

With these 25+ Easter gluten-free lunch recipes, you’ll be able to create a festive, flavorful spread that everyone will enjoy, whether they’re gluten-free or not.

From fresh salads to savory casseroles, these recipes offer a perfect balance of lightness and richness, with plenty of springtime ingredients to bring out the best of the season.

So go ahead and indulge in these delicious dishes that will leave your guests satisfied, nourished, and ready for more celebrations!

Gluten-Free Easter Spinach and Artichoke Stuffed Chicken

This flavorful stuffed chicken is an ideal main dish for Easter lunch. Tender chicken breasts are filled with a creamy mixture of spinach and artichokes, making it both rich and refreshing. The dish is naturally gluten-free and provides a perfect balance of protein and vegetables. Served with a light salad or roasted potatoes, it will impress guests with both its taste and elegant presentation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine spinach, artichokes, cream cheese, Parmesan, mozzarella, garlic powder, salt, and pepper. Mix well until the ingredients are fully incorporated.
3. Carefully cut a pocket into each chicken breast, making sure not to cut all the way through.
4. Stuff the chicken breasts with the spinach and artichoke mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
6. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
7. Remove toothpicks and serve hot, garnished with extra Parmesan if desired.

This gluten-free spinach and artichoke stuffed chicken is an exquisite Easter main dish that combines comfort and sophistication. Its creamy, cheesy filling is complemented by the savory taste of the chicken, and it pairs beautifully with roasted vegetables or a side of quinoa. Whether serving a small family or a gathering of friends, this dish is sure to be a crowd-pleaser, bringing both flavor and ease to your Easter lunch.

Gluten-Free Spring Vegetable Quiche

A delicious and light alternative to traditional Easter lunches, this gluten-free spring vegetable quiche highlights fresh, seasonal ingredients like asparagus, leeks, and mushrooms. The gluten-free crust provides a crispy base while the custard filling is rich and velvety. Perfect for those following a gluten-free diet, this quiche makes an excellent brunch or lunch option.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tablespoon olive oil
• 1 bunch asparagus, chopped
• 1 leek, cleaned and sliced
• 1/2 cup mushrooms, sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded Gruyère or cheddar cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Pre-bake the gluten-free pie crust for 8-10 minutes or until lightly golden.
2. In a skillet, heat olive oil over medium heat. Add the chopped asparagus, leek, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender and lightly browned. Remove from heat and set aside.
3. In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
4. Stir the sautéed vegetables into the egg mixture and then pour everything into the pre-baked crust.
5. Sprinkle the grated cheese over the top and bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
6. Allow the quiche to cool slightly before slicing and serving.

This gluten-free spring vegetable quiche is the epitome of a fresh, light, and satisfying Easter lunch. The combination of eggs, cream, and cheese creates a rich custard filling, while the asparagus, leek, and mushrooms add a burst of flavor and texture. This dish can be served warm or at room temperature, making it an excellent option for an Easter buffet or picnic-style meal. It’s perfect for a gathering of friends and family who appreciate delicious seasonal ingredients in a comforting, gluten-free package.

Gluten-Free Shrimp and Avocado Salad with Lemon Vinaigrette

A refreshing and vibrant salad, perfect for Easter lunch, this gluten-free shrimp and avocado salad brings together the delicate flavors of shrimp, creamy avocado, and crisp vegetables. Tossed in a light lemon vinaigrette, this salad is a satisfying, gluten-free option that’s packed with healthy fats, protein, and vitamins. It’s an excellent dish to serve as a light entree or a side to your Easter feast.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 avocados, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
2. In a large mixing bowl, combine the mixed greens, sliced avocados, tomatoes, cucumber, and red onion.
3. For the vinaigrette, whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper in a small bowl.
4. Add the cooked shrimp to the salad and drizzle with the lemon vinaigrette. Toss everything gently to combine.
5. Garnish with fresh parsley and serve immediately.

This gluten-free shrimp and avocado salad is the perfect balance of light, fresh, and satisfying, making it an excellent choice for Easter lunch. The sweetness of the shrimp pairs beautifully with the creamy avocado, while the zesty lemon vinaigrette adds a refreshing contrast. Not only is this salad gluten-free, but it’s also packed with nutrients, making it a healthy and indulgent option for any gathering. Whether served as a standalone meal or a side to a larger Easter spread, it’s a dish that will delight your guests with every bite.

Gluten-Free Herb-Crusted Salmon with Roasted Vegetables

This gluten-free herb-crusted salmon is a light yet satisfying option for Easter lunch. The crispy herb crust enhances the natural richness of the salmon, while the roasted vegetables add a delicious earthy flavor. This dish is not only gluten-free but also packed with omega-3 fatty acids and vitamins, making it a healthy and elegant choice for your Easter celebration.

Ingredients:

• 4 salmon fillets
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 pound baby carrots, peeled
• 1 pound baby potatoes, halved
• 1 tablespoon olive oil (for vegetables)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the gluten-free breadcrumbs, parsley, thyme, lemon zest, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet with Dijon mustard and top with the breadcrumb mixture, pressing gently to adhere.
4. In a separate baking sheet, toss the baby carrots and baby potatoes with olive oil, salt, and pepper. Spread them out evenly.
5. Roast the vegetables for 25-30 minutes, or until tender and golden brown. Meanwhile, place the salmon in the oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.
6. Serve the salmon with the roasted vegetables on the side.

This gluten-free herb-crusted salmon with roasted vegetables is a perfect Easter lunch option, offering a balance of rich flavors and healthy ingredients. The crispy herb crust adds a savory touch to the tender salmon, while the roasted vegetables provide a satisfying and nutritious complement. It’s a dish that’s easy to prepare but impressive in presentation, making it an ideal choice for those seeking a wholesome and gluten-free meal to serve on Easter.

Gluten-Free Asparagus and Goat Cheese Stuffed Mushrooms

These gluten-free asparagus and goat cheese stuffed mushrooms are a delicious, bite-sized appetizer that’s perfect for Easter lunch. The earthy mushrooms are filled with a creamy goat cheese mixture, complemented by tender asparagus and fresh herbs. These elegant little bites are bursting with flavor and are sure to be a hit at your Easter gathering.

Ingredients:

• 20 large white or cremini mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 cup asparagus, chopped into small pieces
• 4 ounces goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• 1/4 cup gluten-free breadcrumbs
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped asparagus and cook for 3-4 minutes, or until tender. Remove from heat and set aside to cool slightly.
3. In a bowl, mix together the goat cheese, Parmesan cheese, thyme, and the cooked asparagus. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the goat cheese mixture and place them on a baking sheet.
5. Sprinkle the tops of the stuffed mushrooms with gluten-free breadcrumbs and a little extra Parmesan.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Serve warm as a savory appetizer.

These gluten-free asparagus and goat cheese stuffed mushrooms are a fantastic appetizer or side dish for your Easter lunch. The earthy mushrooms provide a hearty base, while the creamy goat cheese and fresh asparagus create a mouthwatering filling. The addition of Parmesan and gluten-free breadcrumbs gives the dish a satisfying crunch. This recipe is easy to prepare and will undoubtedly be a crowd-pleaser at your Easter table.

Gluten-Free Lemon Garlic Shrimp Pasta

This gluten-free lemon garlic shrimp pasta is a fresh and light choice for Easter lunch. The succulent shrimp are cooked in a flavorful garlic butter sauce and paired with gluten-free pasta, creating a dish that’s both satisfying and refreshing. With the bright tang of lemon and a sprinkle of fresh herbs, this pasta dish is sure to impress your guests while keeping things gluten-free and light.

Ingredients:

• 1 pound gluten-free pasta (such as spaghetti or fettuccine)
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the red pepper flakes, lemon zest, and lemon juice, stirring to combine.
4. Return the shrimp to the skillet and toss to coat with the garlic-lemon sauce.
5. Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a little reserved pasta water to achieve your desired consistency.
6. Garnish with fresh parsley, salt, and pepper, and serve immediately.

This gluten-free lemon garlic shrimp pasta is a perfect Easter lunch dish that combines light and fresh flavors with satisfying ingredients. The garlic butter sauce, with its tangy lemon kick, enhances the sweetness of the shrimp and creates a delightful coating for the gluten-free pasta. Quick to prepare yet full of flavor, this dish is a great way to enjoy seafood while keeping your meal light and gluten-free. Whether served as a main course or as part of a larger spread, it’s sure to be a favorite among guests.

Gluten-Free Roasted Lamb with Mint Pesto

This gluten-free roasted lamb with mint pesto is an elegant and flavorful choice for Easter lunch. The lamb is perfectly roasted to a juicy, tender finish and paired with a fresh mint pesto that adds a bright, herbaceous flavor. The combination of savory lamb and the tangy, garlicky pesto makes for a delicious and sophisticated dish that’s naturally gluten-free and perfect for any special occasion.

Ingredients:

• 1 boneless leg of lamb (about 3-4 pounds)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup fresh mint leaves
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon pine nuts (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the lamb.
3. Place the lamb in a roasting pan and roast for 25-30 minutes per pound, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
4. While the lamb is roasting, prepare the mint pesto. In a food processor, combine the mint leaves, olive oil, lemon juice, pine nuts, Parmesan (if using), salt, and pepper. Blend until smooth and well combined.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
6. Serve the lamb with a generous spoonful of the mint pesto on top.

This gluten-free roasted lamb with mint pesto is a stunning dish that will elevate any Easter celebration. The herb-crusted lamb is full of rich, savory flavors, while the mint pesto brings a refreshing, tangy contrast. The combination of the two makes this dish a memorable centerpiece for your meal. Whether you’re serving a small family or a larger crowd, this elegant dish will impress guests with its flavor and presentation, making it a perfect gluten-free option for Easter lunch.

Gluten-Free Cauliflower Risotto with Parmesan and Peas

This gluten-free cauliflower risotto is a lighter twist on the classic Italian dish. Made with cauliflower rice, it’s creamy, rich, and full of flavor, while being lower in carbs. The addition of Parmesan cheese and peas makes it a perfect side dish for Easter lunch, complementing any main course with its creamy texture and subtle vegetable flavor. This dish is a great way to enjoy a gluten-free, healthy alternative to traditional risotto.

Ingredients:

• 1 large head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until softened and fragrant.
2. Add the cauliflower rice to the skillet and stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally.
3. Pour in the broth and cook for an additional 5-7 minutes, or until the cauliflower is tender and has absorbed most of the liquid.
4. Stir in the peas and grated Parmesan cheese, and cook for another 2-3 minutes until the cheese has melted and the mixture is creamy.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This gluten-free cauliflower risotto is a creamy, comforting side dish that’s perfect for an Easter lunch. The cauliflower rice provides a light yet satisfying base, while the peas and Parmesan add rich flavor and texture. This dish is a fantastic gluten-free option that can complement a variety of main courses, from roasted lamb to grilled salmon. It’s not only a healthy alternative to traditional risotto, but it’s also a great way to incorporate more vegetables into your meal without compromising on taste.

Gluten-Free Grilled Chicken Salad with Balsamic Vinaigrette

This gluten-free grilled chicken salad with balsamic vinaigrette is a fresh and vibrant dish that works perfectly as a light lunch for Easter. Grilled chicken breasts are served over a bed of mixed greens, with colorful vegetables and a tangy homemade balsamic vinaigrette dressing. It’s a healthy, gluten-free option that’s packed with protein, fiber, and fresh flavors, making it a great choice for those seeking a lighter, more refreshing Easter meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 6 cups mixed greens (spinach, arugula, or baby kale)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese (optional)
• 1/4 cup walnuts, chopped (optional)

For the Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it thinly.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, honey (if using), salt, and pepper to make the vinaigrette.
4. In a large bowl, toss the mixed greens, cucumber, red onion, cherry tomatoes, and feta cheese (if using).
5. Arrange the grilled chicken slices on top of the salad, drizzle with the balsamic vinaigrette, and sprinkle with walnuts (if using).
6. Serve immediately.

This gluten-free grilled chicken salad with balsamic vinaigrette is a perfect light and fresh option for Easter lunch. The grilled chicken is tender and flavorful, while the crisp vegetables and tangy vinaigrette bring a refreshing balance to the dish. It’s a healthy and satisfying option that’s easy to prepare and full of fresh, seasonal ingredients. Whether served as a main course or a side dish, this salad is sure to be a hit with your guests, offering a nutritious and gluten-free choice that doesn’t sacrifice on taste.

Gluten-Free Spinach and Feta Stuffed Chicken Breast

This gluten-free spinach and feta stuffed chicken breast is a delicious and visually impressive dish perfect for Easter lunch. The tender chicken breasts are filled with a savory spinach and feta mixture, then baked to perfection. The combination of creamy feta and earthy spinach adds a burst of flavor to the chicken, making it a satisfying and gluten-free option that will delight your guests. Serve this dish with roasted vegetables or a light salad for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Use a sharp knife to carefully create a pocket in each chicken breast by slicing horizontally through the middle without cutting all the way through.
3. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
5. In a bowl, mix the cooked spinach with the feta cheese, cream cheese, lemon juice, and oregano. Season with salt and pepper to taste.
6. Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if necessary.
7. Place the stuffed chicken breasts in a baking dish, drizzle with a little olive oil, and season with salt and pepper.
8. Bake for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature).
9. Serve immediately, garnished with extra fresh herbs if desired.

The gluten-free spinach and feta stuffed chicken breast is a flavorful and filling main course that is sure to impress your guests. The creamy feta and spinach filling perfectly complements the juicy chicken, creating a dish that is both satisfying and elegant. This recipe is an excellent choice for Easter lunch, offering a gluten-free option that combines rich flavors and beautiful presentation. It pairs wonderfully with roasted vegetables, quinoa, or a fresh green salad for a complete meal.

Gluten-Free Quinoa Salad with Roasted Vegetables

This gluten-free quinoa salad with roasted vegetables is a vibrant and nutritious dish that’s perfect for Easter. The quinoa serves as a hearty base, while the roasted vegetables—such as bell peppers, zucchini, and cherry tomatoes—add color, texture, and a smoky flavor. Tossed with a lemon vinaigrette and fresh herbs, this salad is light, refreshing, and naturally gluten-free, making it an ideal side dish or light lunch option for those who want a healthy, satisfying meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it rest for 5 minutes.
3. While the quinoa cooks, toss the chopped bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
4. In a small bowl, whisk together the lemon juice and olive oil for the dressing. Season with salt and pepper to taste.
5. Once the quinoa and vegetables are cooked, fluff the quinoa with a fork and transfer it to a large bowl. Add the roasted vegetables, parsley, and feta cheese (if using), then drizzle with the lemon dressing.
6. Toss everything together until well combined, and serve warm or chilled.

This gluten-free quinoa salad with roasted vegetables is a wonderfully flavorful and healthy dish that makes for an excellent Easter lunch or side dish. The quinoa provides a light yet filling base, while the roasted vegetables add a delightful smokiness and depth of flavor. The fresh parsley and lemon dressing brighten the dish, making it a refreshing complement to any main course. This salad is also easily customizable based on the vegetables in season, and it can be enjoyed warm or chilled, making it a versatile option for your Easter meal.

Gluten-Free Baked Salmon with Garlic and Herb Butter

This gluten-free baked salmon with garlic and herb butter is a simple yet elegant dish that is perfect for an Easter lunch. The salmon is baked to perfection and topped with a flavorful garlic and herb butter that infuses the fish with savory richness. The combination of garlic, lemon, and fresh herbs complements the natural flavor of the salmon, making it a standout dish that’s light, healthy, and gluten-free.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. In a small bowl, mix together the softened butter, garlic, parsley, dill, lemon juice, and lemon zest until smooth and well combined.
4. Spread the garlic herb butter evenly over each salmon fillet.
5. Bake the salmon for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
6. Serve immediately, garnished with additional fresh herbs and lemon slices, if desired.

This gluten-free baked salmon with garlic and herb butter is a light yet flavorful dish that will make a beautiful addition to your Easter lunch. The rich, savory butter adds an indulgent touch to the delicate salmon, and the fresh herbs and lemon elevate the flavor profile, providing a fresh and vibrant taste. This dish pairs wonderfully with steamed asparagus, a simple salad, or quinoa for a well-rounded and nutritious meal. It’s an easy-to-make, gluten-free option that will impress your guests while keeping the meal light and fresh.

Gluten-Free Mediterranean Chickpea Salad

This gluten-free Mediterranean chickpea salad is a colorful and nutrient-packed dish that’s perfect for an Easter lunch. With protein-rich chickpeas, crunchy cucumbers, juicy tomatoes, red onions, Kalamata olives, and feta cheese, this salad is a delightful combination of textures and flavors. Tossed in a tangy lemon-oregano vinaigrette, it’s both light and satisfying. This salad can be served as a side dish or as a main course for a refreshing, gluten-free option on your Easter table.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled (optional for vegan)
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with chopped parsley and serve immediately. This salad can also be refrigerated for a few hours to allow the flavors to meld together.

This gluten-free Mediterranean chickpea salad is a vibrant and healthy dish that’s full of Mediterranean flavors. It’s a perfect light lunch option for Easter or a great addition to your buffet spread. The fresh vegetables, creamy feta, and tangy dressing make this salad an irresistible choice. It’s easy to prepare, highly customizable (add more veggies or herbs if desired), and provides plenty of protein and fiber from the chickpeas. Enjoy it on its own or pair it with grilled chicken or lamb for a complete gluten-free meal.

Gluten-Free Carrot and Zucchini Fritters

These gluten-free carrot and zucchini fritters are a flavorful and wholesome dish that’s perfect for an Easter lunch. The combination of grated carrots and zucchini creates a light, crispy texture, while the herbs and seasonings add a delicious depth of flavor. Pan-fried to golden perfection and served with a tangy yogurt dipping sauce, these fritters are a fun, gluten-free dish that can be served as an appetizer, side dish, or light lunch.

Ingredients:

• 2 medium carrots, grated
• 2 medium zucchinis, grated
• 1/2 cup gluten-free flour (such as rice flour or almond flour)
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

For the dipping sauce:

• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Grate the carrots and zucchini and place them in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
2. In a large bowl, combine the grated vegetables, gluten-free flour, eggs, parsley, garlic powder, salt, and pepper. Mix well to form a thick batter.
3. Heat the olive oil in a large skillet over medium heat.
4. Using a tablespoon, scoop portions of the fritter mixture into the hot skillet, flattening them gently with the back of the spoon. Cook in batches, frying each side for 3-4 minutes until golden brown and crispy.
5. While the fritters cook, whisk together the dipping sauce ingredients in a small bowl and season with salt and pepper.
6. Serve the fritters warm with the yogurt dipping sauce on the side.

These gluten-free carrot and zucchini fritters are a great way to add some vegetable-based goodness to your Easter lunch. They’re crispy on the outside, tender on the inside, and packed with flavor from the fresh herbs and seasonings. The yogurt dipping sauce adds a refreshing contrast to the fritters, making them a perfect complement. Whether you serve them as an appetizer, side dish, or light lunch, these fritters are a tasty and satisfying gluten-free option that everyone will enjoy.

Gluten-Free Avocado and Shrimp Salad

This gluten-free avocado and shrimp salad is a light yet satisfying option for an Easter lunch. The juicy shrimp is paired with creamy avocado, crunchy cucumber, and sweet cherry tomatoes, all tossed in a zesty lime dressing. This salad is fresh, healthy, and full of vibrant flavors, making it an excellent gluten-free main dish or side for your Easter celebration. It’s quick to prepare and offers a refreshing taste that’s perfect for a springtime meal.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked shrimp, diced avocado, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
3. Pour the dressing over the shrimp and avocado mixture and toss gently to coat.
4. Garnish with fresh cilantro and serve immediately.

This gluten-free avocado and shrimp salad is a light, refreshing, and protein-packed dish that’s perfect for Easter lunch. The combination of creamy avocado, tender shrimp, and crisp vegetables provides a delicious mix of textures, while the lime dressing adds a bright, zesty flavor. It’s a quick and easy dish to prepare, making it ideal for a hassle-free lunch that doesn’t compromise on flavor. Serve this salad on its own or alongside a gluten-free grain like quinoa or rice for a complete meal that’s perfect for celebrating the season.

Note: More recipes are coming soon!