32+ Flavorful Dairy-Free Gluten-Free Salad Recipes for Every Season

If you’re following a dairy-free and gluten-free lifestyle, finding fresh and flavorful meals that meet your dietary needs can sometimes feel like a challenge.

But when it comes to salads, the possibilities are endless! From vibrant vegetable combinations to protein-packed grain bowls, dairy-free and gluten-free salads are a fantastic way to enjoy a healthy, satisfying meal.

Whether you’re looking for light side dishes or hearty main-course salads, there’s something for everyone in this collection of 32+ delicious recipes.

Packed with fresh ingredients, wholesome grains, and bold flavors, these salads will not only satisfy your taste buds but also support your well-being.

Dive into this collection of refreshing, nutritious salads that are perfect for any occasion—lunch, dinner, or even as a potluck contribution.

32+ Flavorful Dairy-Free Gluten-Free Salad Recipes for Every Season

Eating dairy-free and gluten-free doesn’t mean sacrificing flavor, and these 32+ salad recipes are the perfect proof.

Each recipe brings together a beautiful balance of colors, textures, and flavors, whether you’re in the mood for something light and refreshing or filling and hearty.

From protein-packed chickpea and quinoa salads to nutrient-rich veggie bowls, these recipes offer endless variety.

They’re easy to prepare, customizable to your preferences, and sure to keep you coming back for more.

So, whether you’re already living a dairy-free and gluten-free lifestyle or just looking to explore healthier eating options, these salads will inspire your next meal.

Get ready to enjoy nourishing, delicious, and satisfying salads all year round!

Quinoa and Roasted Vegetable Salad

This vibrant salad combines fluffy quinoa with roasted vegetables, creating a hearty and nutritious dish that’s perfect for lunch or dinner. The roasted veggies add a smoky flavor that contrasts beautifully with the nutty quinoa, making it a satisfying and nourishing dairy-free, gluten-free option. Light yet filling, it offers a burst of color and flavor with every bite.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 sweet potato, cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon pumpkin seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced red bell pepper, zucchini, and sweet potato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
3. While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fully cooked and the water is absorbed. Let it sit for 5 minutes before fluffing with a fork.
4. Once the roasted vegetables are done, remove from the oven and allow them to cool slightly.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with balsamic vinegar and toss to combine.
6. Garnish with fresh parsley and pumpkin seeds for added texture.

This quinoa and roasted vegetable salad is a perfect example of how simple ingredients can come together to create a vibrant, satisfying dish. Not only is it dairy-free and gluten-free, but it’s also packed with fiber, vitamins, and minerals. The quinoa provides a complete protein, while the roasted vegetables bring a touch of sweetness and depth. It’s a versatile salad that can be served warm or cold, making it a great option for meal prep or a quick weeknight dinner.

Avocado and Chickpea Salad

This creamy, refreshing salad features creamy avocado, hearty chickpeas, and a tangy lemon dressing. It’s a satisfying and nutrient-dense salad that’s both dairy-free and gluten-free. The creamy texture of the avocado and the protein-packed chickpeas provide a filling base, while the lemon dressing brightens up the flavors. It’s a fantastic option for a light lunch or as a side dish.

Ingredients:

• 1 ripe avocado, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the diced avocado, chickpeas, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad and gently toss to combine, making sure the avocado and chickpeas are evenly coated.
4. Garnish with fresh cilantro for a burst of flavor.

The avocado and chickpea salad is an ideal choice for anyone looking for a satisfying, nutrient-packed meal without dairy or gluten. The creamy avocado pairs wonderfully with the crunchy cucumber and chickpeas, creating a salad that’s both hearty and refreshing. The tangy lemon dressing ties everything together, enhancing the flavors without overpowering the dish. This salad is quick to prepare, making it perfect for a busy week, and it’s versatile enough to be enjoyed on its own or as a side to a main course.

Spinach and Strawberry Salad with Balsamic Glaze

This simple yet elegant salad pairs fresh spinach with sweet strawberries, offering a delightful balance of flavors and textures. The balsamic glaze provides a rich, tangy sweetness that complements the greens and fruit beautifully. It’s an ideal dairy-free and gluten-free salad for those looking for a light and refreshing option that doesn’t compromise on taste.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• 2 tablespoons slivered almonds (optional)

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, and red onion.
2. In a small saucepan, heat the olive oil and balsamic vinegar over medium heat. Stir in the honey or maple syrup and let it simmer for 2-3 minutes until the glaze thickens slightly.
3. Drizzle the balsamic glaze over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Top with slivered almonds for a crunch, if desired.

The spinach and strawberry salad with balsamic glaze is a simple yet sophisticated dish that’s both dairy-free and gluten-free. The combination of fresh, juicy strawberries with tender spinach creates a vibrant and satisfying base, while the balsamic glaze adds a tangy sweetness that elevates the flavors. It’s a quick and easy salad that makes a perfect side dish for any meal, and the addition of slivered almonds adds a nice crunch. Whether you’re enjoying it for lunch or as a refreshing appetizer, this salad is sure to impress.

Cucumber, Tomato, and Red Onion Salad

A refreshing and light salad, this cucumber, tomato, and red onion combination offers a burst of freshness with every bite. It’s a perfect dairy-free and gluten-free option for a hot day or as a side dish. The zesty lemon dressing enhances the crisp vegetables, making this salad incredibly satisfying without feeling heavy. It’s quick to prepare, making it a great choice for busy weeknights or casual gatherings.

Ingredients:

• 1 cucumber, thinly sliced
• 2 large tomatoes, diced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. In a large bowl, combine the sliced cucumber, diced tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper until well combined.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Garnish with fresh basil for a fragrant, herbaceous touch.

This cucumber, tomato, and red onion salad is a simple yet flavorful dish that’s both dairy-free and gluten-free. The crisp cucumber and juicy tomatoes create a refreshing base, while the red onion adds a sharp contrast. The lemony dressing ties it all together, making it the perfect accompaniment to any meal. It’s light enough to serve as a side dish but substantial enough to be enjoyed as a light lunch. This salad is quick to prepare and can be enjoyed immediately or chilled for a cooler option.

Kale and Apple Salad with Lemon Dressing

This kale and apple salad is a delightful mix of hearty greens and sweet, crisp apples. The earthy flavor of the kale pairs perfectly with the sweetness of the apples and the tangy lemon dressing. It’s a nutritious, dairy-free, and gluten-free salad that’s full of fiber, antioxidants, and vitamins. The addition of walnuts adds a crunchy texture, making this salad both satisfying and nourishing.

Ingredients:

• 4 cups kale, stems removed and chopped
• 1 large apple, sliced thinly
• 1/4 cup walnuts, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt for 1-2 minutes until it begins to soften and darken in color.
2. Add the sliced apple and chopped walnuts to the kale.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until the dressing is well combined.
4. Pour the dressing over the kale and toss to combine.
5. Serve immediately or chill for a few minutes to allow the flavors to meld.

The kale and apple salad with lemon dressing is a perfect dairy-free, gluten-free option for a light meal or a refreshing side dish. The kale provides a nutrient-dense base, while the apple adds a natural sweetness that complements the tangy lemon dressing. The walnuts provide a satisfying crunch, and the dressing brings everything together with a burst of fresh flavor. This salad is not only easy to prepare but also incredibly versatile, making it a great choice for a quick meal or a pre-dinner appetizer.

Roasted Beet and Arugula Salad with Tahini Dressing

This roasted beet and arugula salad is a stunning combination of earthy beets, peppery arugula, and a creamy tahini dressing. The rich flavor of roasted beets pairs beautifully with the fresh, slightly bitter taste of arugula. The tahini dressing adds a smooth, nutty finish, making this salad a satisfying and nutrient-packed choice. It’s a dairy-free and gluten-free option that’s both elegant and simple to prepare.

Ingredients:

• 2 medium beets, peeled and cubed
• 4 cups arugula
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon water (to thin the dressing)
• 1/4 cup toasted sunflower seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, or until the beets are tender and slightly caramelized.
3. While the beets are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water. Add salt and pepper to taste, adjusting the water to reach your desired dressing consistency.
4. Once the beets are done roasting, let them cool slightly.
5. In a large bowl, combine the arugula and roasted beets. Drizzle with the tahini dressing and toss gently to combine.
6. Garnish with toasted sunflower seeds for added crunch.

This roasted beet and arugula salad with tahini dressing is an elegant yet easy-to-make dish that’s perfect for any occasion. The natural sweetness of the roasted beets is balanced by the peppery arugula, and the tahini dressing provides a creamy, nutty finish. It’s a fantastic dairy-free and gluten-free salad option, offering a mix of textures and flavors that’s both satisfying and nutritious. Whether served as a side dish or a main course, this salad is sure to impress with its vibrant colors and rich taste.

Roasted Sweet Potato and Black Bean Salad

This roasted sweet potato and black bean salad is a vibrant and filling dish that combines the sweetness of roasted sweet potatoes with the hearty, protein-packed black beans. Topped with a tangy lime dressing and fresh cilantro, this dairy-free and gluten-free salad is full of flavor and nutrients. It’s a fantastic choice for a light meal, side dish, or even a make-ahead lunch for the week.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, prepare the dressing by whisking together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
4. In a large bowl, combine the roasted sweet potatoes, black beans, diced red bell pepper, and red onion.
5. Drizzle with the lime dressing and toss gently to coat.
6. Garnish with fresh cilantro before serving.

The roasted sweet potato and black bean salad is a perfect combination of sweet, savory, and tangy flavors. The roasted sweet potatoes add a rich depth, while the black beans provide protein and texture. The zesty lime dressing brings everything together with a refreshing finish. This dairy-free, gluten-free salad is not only satisfying but also a great source of fiber, vitamins, and minerals. It’s perfect as a light meal or a side dish for any occasion, and it can be prepared in advance for an easy meal prep option.

Watermelon, Cucumber, and Feta Salad

This refreshing watermelon, cucumber, and feta salad is a cool, hydrating dish that’s perfect for hot summer days. The combination of sweet watermelon, crisp cucumber, and salty vegan feta creates a beautiful balance of flavors and textures. This dairy-free, gluten-free salad is a great option for a light snack, side dish, or picnic food that can be prepared in minutes.

Ingredients:

• 3 cups watermelon, diced
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup vegan feta cheese, crumbled (optional)
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced watermelon, sliced cucumber, red onion, and fresh mint.
2. If using vegan feta, add the crumbled feta to the bowl.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with additional fresh mint if desired.

This watermelon, cucumber, and feta salad is a delightful and refreshing option for a dairy-free, gluten-free meal. The sweet, juicy watermelon pairs perfectly with the cool, crisp cucumber, while the vegan feta adds a tangy, creamy note. The lime dressing enhances the fresh flavors and adds a zesty finish. This salad is not only light and hydrating but also full of antioxidants, making it a healthy option for any warm-weather meal. It’s incredibly easy to prepare, and its vibrant colors make it a great choice for entertaining or casual get-togethers.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is packed with flavor and texture, combining chickpeas with fresh vegetables and a tangy dressing. The olives, cucumbers, and tomatoes bring a Mediterranean flair, while the lemon and olive oil dressing adds a refreshing brightness. It’s a nutrient-dense, dairy-free, and gluten-free salad that’s perfect for a light lunch or as a side dish to complement grilled meats or other mains.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for a few minutes to allow the flavors to meld together.

The Mediterranean chickpea salad is a fantastic dairy-free and gluten-free option that’s both satisfying and full of vibrant flavors. The chickpeas offer a hearty base, while the crunchy cucumber, juicy tomatoes, and briny olives provide texture and depth. The lemon and olive oil dressing brings a refreshing tang, making the salad light yet flavorful. It’s perfect as a light lunch, a side dish, or a meal prep option for the week. Packed with fiber, healthy fats, and vitamins, this salad is as nourishing as it is delicious.

Quinoa and Roasted Vegetable Salad

This quinoa and roasted vegetable salad is a hearty and satisfying option for anyone seeking a gluten-free and dairy-free meal. The quinoa acts as a protein-packed base, while the roasted vegetables, such as sweet potatoes, bell peppers, and zucchini, bring depth and natural sweetness. With a light lemon-tahini dressing to tie everything together, this salad is a great choice for a filling lunch or as a vibrant side dish for dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/4 teaspoon cumin

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
3. While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring 2 cups of water to a boil, then add the quinoa. Reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, salt, and pepper to make the dressing.
5. Once the vegetables are roasted and the quinoa is cooked, combine them in a large bowl. Add the chopped parsley and pour the dressing over the top. Toss everything together and serve.

This quinoa and roasted vegetable salad is a deliciously satisfying meal that’s packed with protein, fiber, and vibrant flavors. The quinoa adds a nutty base, while the roasted vegetables bring sweetness and depth. The tahini dressing provides a creamy, tangy finish that perfectly complements the dish. This salad is versatile enough to be enjoyed as a main dish or a side, and it’s a great option for meal prepping. It’s an excellent dairy-free, gluten-free choice that’s both nourishing and filling.

Avocado and Mango Salad

This avocado and mango salad is a tropical delight that combines the creaminess of avocado with the sweetness of ripe mangoes. Tossed with fresh greens and a zesty lime dressing, this salad is a refreshing and vibrant dish that’s perfect for a light lunch or a side at a summer gathering. It’s both dairy-free and gluten-free, offering healthy fats and nutrients from the avocado and mango.

Ingredients:

• 2 ripe avocados, diced
• 1 large mango, peeled and diced
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, mango, mixed greens, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra cilantro if desired.

This avocado and mango salad is a tropical and refreshing combination that brings together creamy and sweet flavors in a simple yet satisfying way. The ripe mango provides a burst of sweetness, while the avocado adds richness and healthy fats. The lime dressing gives the salad a bright, zesty finish that elevates the flavors. This dairy-free, gluten-free salad is perfect for any occasion, from casual lunches to festive gatherings, and is a great way to enjoy nutrient-packed ingredients in a light and delicious form.

Spicy Chickpea and Kale Salad

For those who enjoy a little kick in their salad, this spicy chickpea and kale salad is an excellent choice. The roasted chickpeas are seasoned with a smoky, spicy blend of spices, providing a satisfying crunch and heat. Paired with massaged kale, which softens the leaves and makes them more tender, this salad is not only flavorful but also packed with fiber and protein. It’s a dairy-free and gluten-free option that’s both hearty and spicy, perfect for an energizing lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon tahini (optional)
• 1/4 cup sunflower seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
3. While the chickpeas are roasting, massage the chopped kale with a tablespoon of olive oil and a pinch of salt for 1-2 minutes until it softens and darkens in color.
4. In a small bowl, whisk together the lemon juice, tahini (if using), salt, and pepper to make the dressing.
5. Once the chickpeas are roasted and the kale is massaged, combine them in a large bowl. Drizzle the dressing over the salad and toss gently.
6. Garnish with sunflower seeds for extra crunch.

This spicy chickpea and kale salad is a flavor-packed dish that offers a spicy kick and a hearty texture. The roasted chickpeas provide a satisfying crunch and smoky heat, while the massaged kale becomes tender and flavorful. The tangy lemon-tahini dressing ties everything together, creating a balanced and delicious meal. This salad is a great dairy-free and gluten-free option for those looking for a filling, plant-based dish that is both nutritious and full of flavor. Whether enjoyed as a light lunch or a side dish, it’s a satisfying choice that’s sure to please.

Roasted Cauliflower and Lentil Salad

This roasted cauliflower and lentil salad is a wholesome, nutrient-packed dish that combines roasted cauliflower’s smoky flavors with hearty lentils. The earthy taste of lentils pairs beautifully with the caramelized cauliflower, creating a satisfying base for a nourishing salad. A simple lemon-tahini dressing adds a creamy, zesty touch to this dairy-free and gluten-free meal. It’s perfect for a light lunch, dinner, or even meal prep.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked lentils (green or brown)
• 1/2 red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
3. While the cauliflower roasts, prepare the dressing by whisking together tahini, lemon juice, olive oil, cumin, salt, and pepper.
4. In a large bowl, combine the roasted cauliflower, cooked lentils, red onion, and parsley.
5. Drizzle with the tahini dressing and toss gently to combine.
6. Serve immediately or refrigerate for a few hours to allow the flavors to meld.

This roasted cauliflower and lentil salad is a vibrant, nutrient-rich dish that’s as filling as it is flavorful. The roasted cauliflower adds a smoky depth, while the lentils provide protein and fiber. The tahini dressing gives the salad a creamy, tangy finish, making it a satisfying and well-rounded meal. Whether enjoyed fresh or made ahead for meal prep, this dairy-free and gluten-free salad is a fantastic option for lunch or dinner, and it’s sure to keep you energized throughout the day.

Cabbage and Apple Slaw with Poppy Seed Dressing

This cabbage and apple slaw is a refreshing twist on the classic coleslaw. The crunchy cabbage pairs perfectly with the sweetness of fresh apples, while the poppy seed dressing adds a tangy, creamy finish. It’s a light yet flavorful salad that’s perfect for serving alongside grilled foods, BBQ, or as a standalone side dish. This slaw is both dairy-free and gluten-free, offering a healthy, crisp bite with every mouthful.

Ingredients:

• 3 cups shredded cabbage (green or purple)
• 1 apple, thinly sliced or julienned
• 1/4 cup shredded carrots
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, sliced apple, shredded carrots, and chopped parsley.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss well to combine.
4. Let the slaw sit for 15-20 minutes before serving to allow the flavors to meld.

This cabbage and apple slaw is a perfect combination of crunchy, sweet, and tangy elements that make for a delightful and healthy salad. The fresh apples add a burst of sweetness that contrasts beautifully with the savory cabbage, while the creamy poppy seed dressing ties it all together. This dairy-free and gluten-free slaw is ideal for picnics, barbecues, or as a light side dish. It’s easy to prepare, refreshing, and a great way to enjoy seasonal produce in a simple yet delicious way.

Tomato, Cucumber, and Avocado Salad

This tomato, cucumber, and avocado salad is a fresh and simple dish that highlights the natural flavors of its ingredients. The juicy tomatoes, crisp cucumber, and creamy avocado come together with a light lemon vinaigrette to create a refreshing and satisfying salad. Perfect for summer meals or as a side to grilled dishes, this dairy-free and gluten-free salad is light yet nourishing and full of vibrant flavor.

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, avocado, and red onion.
2. Add the fresh basil and toss gently.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for the freshest flavor.

This tomato, cucumber, and avocado salad is a wonderfully refreshing dish that’s perfect for warm weather. The creamy avocado balances out the crisp cucumber and juicy tomatoes, while the lemon dressing provides a bright and zesty touch. This dairy-free, gluten-free salad is not only quick and easy to prepare but also light and packed with nutrients. It makes a perfect side for any meal, or can be enjoyed on its own for a healthy, satisfying snack.

Sweet Potato and Black Bean Salad

This sweet potato and black bean salad is a flavorful and hearty combination of roasted sweet potatoes, protein-packed black beans, and fresh greens, all topped with a tangy lime dressing. The sweetness of the roasted sweet potatoes pairs beautifully with the earthiness of the black beans, making it a filling and satisfying meal. It’s a dairy-free, gluten-free salad that works well for lunch, dinner, or as a side dish to complement grilled meats.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups mixed greens (such as spinach, arugula, or kale)
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
3. While the sweet potatoes roast, prepare the dressing by whisking together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. In a large bowl, combine the roasted sweet potatoes, black beans, mixed greens, red onion, and cilantro.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or store in the refrigerator for later.

This sweet potato and black bean salad is a nutritious and hearty dish full of vibrant flavors and textures. The roasted sweet potatoes add sweetness and depth, while the black beans provide protein and fiber. The lime dressing adds a tangy kick that balances the flavors beautifully. This dairy-free and gluten-free salad can be enjoyed on its own as a main dish or served alongside other meals for a fulfilling and flavorful option.

Beetroot and Orange Salad

This beetroot and orange salad is a refreshing, colorful combination that brings together the earthiness of roasted beets with the citrusy brightness of fresh oranges. Topped with a zesty vinaigrette, this salad is both nutritious and flavorful, offering a balance of sweet, tangy, and savory elements. It’s a perfect dairy-free, gluten-free salad for those looking for something light and vibrant to complement any meal.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 large oranges, peeled and segmented
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 30-35 minutes, or until tender and slightly caramelized.
3. While the beets roast, segment the oranges and thinly slice the red onion.
4. In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper to make the dressing.
5. Once the beets are roasted, allow them to cool slightly.
6. In a large bowl, combine the roasted beets, orange segments, red onion, and fresh mint.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately or chill for a more refreshing flavor.

This beetroot and orange salad is an elegant and vibrant dish that pairs earthy, roasted beets with the bright, sweet notes of fresh oranges. The tangy vinaigrette and fresh mint add a refreshing lift, making this salad both light and flavorful. Perfect for a side dish or a light lunch, this dairy-free and gluten-free salad is an excellent way to enjoy seasonal produce in a way that’s both nourishing and delicious.

Chickpea, Cucumber, and Tomato Salad

This chickpea, cucumber, and tomato salad is a simple yet satisfying combination of fresh vegetables and protein-packed chickpeas. The crisp cucumber and juicy tomatoes pair perfectly with the earthy chickpeas, creating a light and refreshing dish. Tossed with a zesty lemon vinaigrette, this dairy-free and gluten-free salad is perfect as a side dish, a light lunch, or a picnic salad.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 large tomatoes, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1/2 teaspoon dried oregano

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and oregano to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for a few hours to allow the flavors to meld.

This chickpea, cucumber, and tomato salad is a simple yet satisfying dish that’s light, refreshing, and full of flavor. The chickpeas provide protein and texture, while the cucumber and tomatoes offer a fresh, crisp contrast. The lemon vinaigrette adds a bright, zesty touch to tie the ingredients together. This dairy-free, gluten-free salad is versatile enough to be enjoyed as a standalone lunch or as a side to a larger meal, making it a perfect addition to any occasion.

Avocado and Quinoa Salad

This avocado and quinoa salad is a nutrient-packed dish that combines the creamy richness of ripe avocado with the protein and fiber of quinoa. Tossed with a fresh lime dressing, the salad is both satisfying and refreshing, perfect for a light meal or as a side dish. The addition of cilantro and red onion adds a zesty and aromatic touch, making it a flavorful and well-rounded dairy-free and gluten-free salad.

Ingredients:

• 1 cup cooked quinoa
• 2 ripe avocados, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/2 teaspoon ground cumin (optional)

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocado, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, cumin (if using), salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15-20 minutes before serving to allow the flavors to meld.

This avocado and quinoa salad is a quick and easy meal that is both filling and flavorful. The creamy avocado balances the light, fluffy quinoa, while the lime dressing brings a refreshing brightness to the dish. It’s a dairy-free and gluten-free option that’s full of healthy fats, fiber, and protein, making it perfect for a nourishing lunch or as a side dish to your favorite meals. Its simple ingredients and vibrant flavors will keep you coming back for more.

Carrot and Raisin Salad with Lemon Dressing

This carrot and raisin salad is a simple, yet flavorful dish that pairs crunchy carrots with sweet raisins. The addition of a tangy lemon dressing elevates the salad, making it refreshing and zesty. It’s a perfect dairy-free, gluten-free side dish that works great as a snack or alongside meals. Its easy preparation and natural sweetness make it a great choice for both kids and adults.

Ingredients:

• 3 large carrots, peeled and grated
• 1/2 cup raisins
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated carrots, raisins, and chopped parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, maple syrup (if using), salt, and pepper.
3. Pour the dressing over the carrot mixture and toss to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to blend.
5. Serve immediately or refrigerate for later.

This carrot and raisin salad is a deliciously sweet and tangy dish that’s simple to prepare and full of vibrant flavors. The combination of crunchy carrots and plump raisins, along with the fresh lemon dressing, makes for a refreshing and satisfying side. This dairy-free and gluten-free salad can be enjoyed as a light snack, a side dish for meals, or even as a quick breakfast option. Its natural sweetness and bright flavor are sure to be a hit at any gathering or as part of a weekday meal.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a flavorful and protein-packed dish that brings together the tastes of the Mediterranean with simple, fresh ingredients. The creamy chickpeas are tossed with crisp cucumber, juicy tomatoes, red onion, and Kalamata olives, then dressed with olive oil and lemon juice. This dairy-free, gluten-free salad is perfect for a light lunch or dinner, or as a refreshing side dish to complement your favorite meals.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and olives.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh parsley and serve immediately.

This Mediterranean chickpea salad is a fresh and vibrant dish full of bold flavors and textures. The chickpeas provide protein and fiber, while the cucumber, tomatoes, and olives add crunch and brininess. The lemon and olive oil dressing ties everything together, making it a light yet filling salad. This dairy-free and gluten-free option is perfect for warm weather, easy to prepare, and can be served as a main dish or a side. Whether you’re looking for a quick lunch or a satisfying side dish, this Mediterranean salad is sure to please.

Note: More recipes are coming soon!