50+ Nutritious Saturday Gluten-Free Salad Recipes for Every Weekend

Looking for fresh, flavorful, and satisfying gluten-free salads to brighten your Saturdays?

Whether you’re preparing a light lunch or a hearty dinner, gluten-free salads can be both delicious and nutritious without compromising on taste.

With an endless variety of ingredients—ranging from fresh greens and vibrant vegetables to protein-packed beans and hearty grains—there’s a salad to suit every taste and dietary need.

In this article, we’ve gathered 50+ gluten-free salad recipes that are perfect for any Saturday gathering, picnic, or meal prep.

Each recipe is carefully curated to offer a healthy, flavorful experience that’s as easy to make as it is to enjoy.

Let’s dive into the world of gluten-free salads that will keep you satisfied all weekend long!

50+ Nutritious Saturday Gluten-Free Salad Recipes for Every Weekend

These 50+ gluten-free salad recipes are the perfect solution to keeping your meals exciting, healthy, and free from gluten.

Whether you’re seeking a fresh, crisp vegetable mix, a hearty grain-based dish, or a zesty fruit salad, there’s a recipe here for everyone.

Not only are these salads bursting with flavor and texture, but they are also packed with nutrients that will leave you feeling energized.

So, the next time Saturday rolls around, take your pick from one of these gluten-free salad ideas and make your weekend meal prep easier and more delicious than ever.

Mediterranean Quinoa Salad

The Mediterranean Quinoa Salad is a colorful and nutrient-packed dish, perfect for Saturday gatherings or as a wholesome meal. Combining fluffy quinoa, fresh vegetables, and zesty Mediterranean flavors, this salad is both satisfying and light. It’s naturally gluten-free, making it an excellent choice for those with dietary restrictions.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional for non-dairy-free)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook quinoa by combining it with water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Let it cool completely.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
3. Add cooled quinoa to the bowl and mix gently.
4. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
5. Pour the dressing over the salad and toss until evenly coated.
6. Top with feta cheese if desired and serve chilled.

The Mediterranean Quinoa Salad offers a burst of flavors and textures in every bite. Its combination of crunchy vegetables and tangy dressing is sure to be a crowd-pleaser. Perfect for summer picnics or cozy winter Saturdays, this dish is as versatile as it is delicious.

Roasted Sweet Potato and Arugula Salad

Roasted Sweet Potato and Arugula Salad is a delightful blend of warm, caramelized sweet potatoes and peppery arugula. This salad brings a touch of elegance to your Saturday meal while being simple to prepare. Naturally gluten-free, it’s a great option for family dinners or casual gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups arugula
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (or maple syrup for vegan)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown. Allow to cool slightly.
4. In a large salad bowl, combine arugula, toasted pecans, cranberries, and goat cheese if using.
5. In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the salad and toss gently.
6. Top with roasted sweet potatoes and serve immediately.

This salad is a beautiful balance of sweet, savory, and tangy flavors. The warm sweet potatoes contrast wonderfully with the crisp arugula, making it perfect for cozy Saturday lunches or dinners. It’s a dish that’s as nourishing as it is delicious.

Thai-Inspired Mango and Avocado Salad

The Thai-Inspired Mango and Avocado Salad is a vibrant and refreshing dish, ideal for weekends when you want something light yet indulgent. The tropical sweetness of mango pairs beautifully with creamy avocado and the zesty Thai dressing. This gluten-free salad is sure to transport your taste buds to an exotic destination.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup purple cabbage, shredded
• 2 cups mixed greens or baby spinach
• 2 tablespoons roasted peanuts or cashews, chopped
• 1 tablespoon fresh cilantro, chopped

For the Dressing:

• 2 tablespoons lime juice
• 1 tablespoon gluten-free soy sauce or tamari
• 1 teaspoon sesame oil
• 1 teaspoon honey or agave syrup
• 1/4 teaspoon grated ginger
• Optional: A pinch of red chili flakes for heat

Instructions:

1. In a large bowl, combine mango, avocado, bell pepper, cabbage, and mixed greens.
2. In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, ginger, and chili flakes.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle chopped peanuts or cashews and fresh cilantro on top.
5. Serve immediately for a fresh and vibrant experience.

The Thai-Inspired Mango and Avocado Salad is a tropical delight that brightens up any Saturday. Its fresh ingredients and bold flavors make it a standout dish, perfect as a side or a main course. It’s a healthy, gluten-free recipe that’s bound to leave everyone asking for seconds.

Grilled Chicken and Avocado Salad

Grilled Chicken and Avocado Salad is a satisfying, protein-packed dish that blends savory grilled chicken with the creamy richness of avocado and crunchy veggies. Perfect for a Saturday lunch or dinner, this salad is naturally gluten-free and full of fresh flavors. The grilled chicken adds depth, while the avocado lends a smooth texture that complements the crisp greens.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach, arugula, and romaine)
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill for about 6-8 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
3. In a large bowl, toss the mixed greens, avocado, cucumber, cherry tomatoes, and red onion.
4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey.
5. Drizzle the dressing over the salad and toss to coat.
6. Top the salad with sliced grilled chicken and serve immediately.

Grilled Chicken and Avocado Salad is a well-rounded dish that hits all the right notes—rich, fresh, and satisfying. The smoky flavor of the grilled chicken pairs perfectly with the creamy avocado and tangy dressing, making this salad a go-to for an easy yet indulgent weekend meal. This gluten-free option is perfect for anyone looking for a healthy and filling salad.

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad is an earthy and tangy salad that features the sweetness of roasted beets balanced by the creamy richness of goat cheese. The flavors come together beautifully with a light balsamic dressing, and it’s naturally gluten-free. This salad is ideal for Saturday brunch or as a side to any holiday meal.

Ingredients:

• 4 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the beets for 30-40 minutes, flipping once halfway through, until tender and caramelized. Let them cool slightly.
4. In a large bowl, combine arugula or mixed greens with the roasted beets, goat cheese, and toasted walnuts.
5. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately, garnished with extra walnuts if desired.

The Roasted Beet and Goat Cheese Salad is a beautiful combination of flavors and textures, perfect for showcasing the earthy sweetness of beets. The tangy goat cheese and crunchy walnuts provide delightful contrasts, making this gluten-free salad a standout at any gathering. It’s a fresh and hearty option that will leave everyone asking for the recipe.

Avocado, Chickpea, and Spinach Salad

Avocado, Chickpea, and Spinach Salad is a wholesome, plant-based dish that’s both filling and refreshing. The creamy avocado and protein-packed chickpeas make it a satisfying meal, while the spinach adds a burst of nutrients. This gluten-free salad is a quick and easy option for a Saturday lunch or dinner, full of vibrant flavors and textures.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 4 cups baby spinach
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large bowl, combine the chickpeas, avocado, spinach, red bell pepper, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro or parsley and serve immediately.

The Avocado, Chickpea, and Spinach Salad is a simple yet nutrient-packed meal, perfect for those who enjoy a light yet filling dish. The combination of creamy avocado, crunchy chickpeas, and fresh spinach makes this salad a perfect addition to your gluten-free repertoire. It’s quick to prepare and offers a variety of textures and flavors, making it a refreshing choice for any Saturday meal.

Cucumber and Tomato Salad with Lemon Dressing

Cucumber and Tomato Salad with Lemon Dressing is a light, refreshing, and naturally gluten-free salad, ideal for a Saturday meal. The crispness of the cucumbers and the juiciness of the tomatoes come together in perfect harmony, complemented by a tangy, zesty lemon dressing. This simple salad is full of flavor and incredibly easy to prepare, making it a perfect choice for busy weekends.

Ingredients:

• 2 cups cherry tomatoes, halved
• 2 medium cucumbers, sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon fresh dill, chopped (optional)
• Salt and pepper to taste

For the Lemon Dressing:

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and fresh dill.
2. In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the vegetables and toss gently to coat evenly.
4. Serve chilled or at room temperature.

Cucumber and Tomato Salad with Lemon Dressing is a simple yet flavorful dish that’s perfect for any meal. The crisp vegetables and fresh herbs create a refreshing combination, while the lemon dressing adds just the right amount of tang. This gluten-free salad is a great side dish for a BBQ or a light meal on its own, making it ideal for Saturdays when you want something quick and nutritious.

Roasted Cauliflower and Kale Salad with Tahini Dressing

Roasted Cauliflower and Kale Salad with Tahini Dressing is a hearty, nutritious gluten-free salad packed with fiber and healthy fats. The roasted cauliflower adds a caramelized flavor, and the kale provides a nutrient-dense base. The creamy tahini dressing ties everything together, making this salad a perfect addition to any Saturday meal, whether as a side or a light main dish.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 4 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons water (more if needed for desired consistency)
• 1 clove garlic, minced
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, turmeric, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender, flipping halfway through.
3. In a large bowl, massage the kale with a pinch of salt to soften it, making it more tender and flavorful.
4. Add the roasted cauliflower, red onion, and sunflower seeds (if using) to the kale.
5. In a small bowl, whisk together tahini, lemon juice, water, garlic, maple syrup, salt, and pepper to make the dressing. Add more water if needed for a smooth consistency.
6. Drizzle the tahini dressing over the salad and toss gently to combine.
7. Serve immediately or chill for later.

Roasted Cauliflower and Kale Salad with Tahini Dressing is a hearty yet refreshing dish that delivers a satisfying crunch and richness in every bite. The roasted cauliflower pairs beautifully with the creamy tahini dressing, while the kale adds a nourishing boost of vitamins and minerals. This gluten-free salad is a great option for a filling Saturday meal and is sure to please both plant-based and non-plant-based eaters alike.

Avocado and Black Bean Salad with Lime Dressing

Avocado and Black Bean Salad with Lime Dressing is a vibrant and protein-packed salad, perfect for a Saturday meal. The combination of creamy avocado, hearty black beans, and fresh vegetables creates a satisfying texture and flavor. This gluten-free salad is easy to prepare, and the zesty lime dressing enhances all the ingredients, making it a refreshing choice for a healthy lunch or dinner.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados, diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the Lime Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, avocado, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
3. Drizzle the lime dressing over the salad and toss gently to combine.
4. Serve immediately or chill until ready to serve.

Avocado and Black Bean Salad with Lime Dressing is a quick and nutritious dish that’s both filling and refreshing. The creamy avocado and hearty black beans make it a satisfying salad, while the lime dressing adds a bright and zesty flavor. This gluten-free salad is an excellent choice for a light, yet filling, Saturday lunch or a side dish for a casual dinner.

Spinach and Strawberry Salad with Poppy Seed Dressing

Spinach and Strawberry Salad with Poppy Seed Dressing is a vibrant, refreshing, and naturally gluten-free salad that combines the earthiness of spinach with the sweet and tangy flavors of fresh strawberries. This salad is perfect for Saturdays when you want a light but satisfying dish. The poppy seed dressing adds a creamy texture with a delightful hint of sweetness, making this salad a delightful balance of flavors.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup sunflower seeds or sliced almonds

For the Poppy Seed Dressing:

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the spinach, strawberries, red onion, and sunflower seeds (or almonds).
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the crumbled feta cheese on top (if using) and serve immediately.

The Spinach and Strawberry Salad with Poppy Seed Dressing offers a perfect balance of sweetness and tang, with a refreshing crunch from the spinach and strawberries. This gluten-free salad is an ideal choice for a light Saturday lunch or an elegant side dish for any gathering. It’s a delightful way to enjoy seasonal produce and adds a pop of color to your plate.

Grilled Zucchini and Bell Pepper Salad

Grilled Zucchini and Bell Pepper Salad is a savory, smoky, and gluten-free dish that brings together the flavors of grilled vegetables with a light, tangy dressing. The natural sweetness of bell peppers and the smokiness from the grilled zucchini create a flavorful combination that makes this salad a perfect choice for a Saturday BBQ or a hearty side dish. The addition of fresh herbs and a citrus dressing elevates the flavors, making it an irresistible salad.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup crumbled goat cheese (optional)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini and bell peppers with olive oil, salt, and pepper. Grill the vegetables for about 4-5 minutes per side, or until tender and slightly charred.
3. Once grilled, place the vegetables in a large bowl and let them cool slightly.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
5. Drizzle the dressing over the grilled vegetables and toss gently.
6. Garnish with fresh basil and crumbled goat cheese (if using) and serve.

Grilled Zucchini and Bell Pepper Salad is a smoky and savory gluten-free dish that brings together the bold flavors of grilled vegetables with a light and tangy dressing. It’s a versatile salad that can be served warm or at room temperature, making it perfect for a Saturday BBQ or as a side dish for your favorite protein. The fresh basil and goat cheese add a wonderful finishing touch to this flavorful salad.

Apple, Carrot, and Walnut Salad with Maple Vinaigrette

Apple, Carrot, and Walnut Salad with Maple Vinaigrette is a crunchy, sweet, and nutty salad that combines the crispness of apples and carrots with the richness of walnuts. The maple vinaigrette ties everything together, offering a sweet and tangy finish. This naturally gluten-free salad is perfect for a Saturday lunch or a light dinner, providing a healthy and satisfying option that’s packed with fiber and nutrients.

Ingredients:

• 2 medium apples, thinly sliced (Fuji or Granny Smith work well)
• 2 large carrots, peeled and shredded
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup fresh parsley, chopped

For the Maple Vinaigrette:

• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced apples, shredded carrots, and chopped walnuts.
2. In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Garnish with fresh parsley and serve immediately.

Apple, Carrot, and Walnut Salad with Maple Vinaigrette is a fresh, crunchy, and wholesome salad that’s perfect for a light Saturday meal. The sweetness of the apples and maple vinaigrette complements the earthy crunch of the walnuts, making for a delightful combination of flavors. This gluten-free salad is simple to make, yet packed with flavor and nutrients, making it an excellent addition to your weekend menu.

Roasted Sweet Potato and Kale Salad with Tahini-Lemon Dressing

Roasted Sweet Potato and Kale Salad with Tahini-Lemon Dressing is a hearty and nutrient-dense salad that combines the natural sweetness of roasted sweet potatoes with the earthy flavors of kale. The creamy tahini-lemon dressing adds a rich, tangy layer, making this gluten-free salad a perfect balance of flavors and textures. It’s ideal for a Saturday meal when you want something filling yet light and packed with antioxidants and fiber.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups kale, chopped and stems removed
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds

For the Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Water, as needed to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and lightly browned.
3. While the sweet potatoes roast, massage the kale with a pinch of salt for about 1-2 minutes to soften the leaves.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing. Add water as needed to achieve your desired consistency.
5. In a large bowl, combine the roasted sweet potatoes, massaged kale, dried cranberries, and pumpkin seeds.
6. Drizzle the tahini-lemon dressing over the salad and toss to combine.
7. Serve immediately or store in the fridge for later.

Roasted Sweet Potato and Kale Salad with Tahini-Lemon Dressing is a wholesome and satisfying salad, rich in vitamins, fiber, and healthy fats. The roasted sweet potatoes provide a natural sweetness that perfectly contrasts with the tangy tahini dressing, while the kale adds a hearty and nutritious base. This gluten-free salad is a great option for a filling yet light Saturday meal, and it’s perfect for meal prepping too.

Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad is a light and refreshing gluten-free salad that brings together the sweetness of ripe mango with the savory taste of grilled shrimp. The salad is enhanced with fresh greens and a zesty lime dressing that ties the flavors together. It’s a perfect option for a Saturday lunch or dinner when you’re craving something tropical and light, with a touch of protein to keep you satisfied.

Ingredients:

• 1 lb (450 g) shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed greens (such as arugula, spinach, and baby lettuce)
• 1 large mango, peeled and diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Lime Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill the shrimp for 2-3 minutes on each side, until they are pink and cooked through.
3. In a large bowl, combine the mixed greens, diced mango, red onion, and fresh cilantro.
4. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
5. Add the grilled shrimp to the salad and drizzle the lime dressing over the top. Toss gently to combine.
6. Serve immediately.

Grilled Shrimp and Mango Salad is a tropical, light, and refreshing salad that’s perfect for a Saturday meal. The sweetness of the mango pairs beautifully with the smoky grilled shrimp, and the lime dressing adds the perfect zing to balance the flavors. This gluten-free salad is not only delicious but also packed with protein, making it an excellent option for a fulfilling lunch or dinner.

Roasted Carrot and Chickpea Salad with Tahini Dressing

Roasted Carrot and Chickpea Salad with Tahini Dressing is a warm, comforting, and naturally gluten-free salad that brings together the earthy flavors of roasted carrots and chickpeas. The creamy tahini dressing adds a rich and nutty flavor that ties the salad together perfectly. This filling salad is great for a Saturday meal, offering a hearty dish that’s both nutritious and satisfying.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups baby spinach or mixed greens
• 1/4 cup fresh parsley, chopped

For the Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste
• Water, as needed to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, and the chickpeas are crispy.
3. In a large bowl, add the roasted carrots and chickpeas to the spinach or mixed greens.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing. Add water as needed to achieve the desired consistency.
5. Drizzle the tahini dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley and serve immediately.

Roasted Carrot and Chickpea Salad with Tahini Dressing is a hearty and satisfying gluten-free salad, perfect for a nourishing Saturday meal. The roasted carrots and chickpeas provide a wonderful balance of sweetness and savory depth, while the tahini dressing adds a rich creaminess that makes the salad feel indulgent. This recipe is both easy to prepare and packed with protein and fiber, making it a filling and nutritious choice for any day of the week.

Note: More recipes are coming soon!