Food & Diet

These 4 Gluten-Free Salads Make for a Refreshing Summer Meal

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These recipes go great with the barbecues and burgers that abound during summer season. They also make great meals by themselves when the carnivorous grilling gets to be a bit too much.

Cool down the summer heat with these light, refreshing, and 100% gluten-free salads.


This vegan and gluten-free salad makes for a great side dish or a very light lunch. The tart mangoes and cranberries just scream SUMMER. Despite being so light, this meal actually packs a punch nutritionally. The combination of millet and quinoa actually provide all your essential amino acids, the almonds provide healthy fats and the vegetables provide essential nutrients.

For the salad:

  • 1 cup millet
  • ½ cup quinoa
  • 3 cups of water
  • 1 cup fresh spinach, chopped (other leafy greens will do)
  • 1 mango, cubed
  • ½ cup slivered almonds
  • ½ cup unsweetened dried cranberries
  • ¼ cup diced yellow onions

For the lemon poppy seed dressing:

  • ¼ cup lemon juice
  • 1 ½ tsp. raw unpasteurized honey (maple syrup, if you want to keep it strictly vegan)
  • 2 tbsp. Dijon mustard
  • 1 tbsp. poppy seeds
  • ¼ tsp. Herbamare herb seasoning

Cook the millet and quinoa by first rinsing them under running water. Once they have been rinsed and the excess water has been strained, pour into a saucepan with 3 cups of water. Bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 10-15 minutes or until the water starts to dry up. Leave it to sit for 10 minutes to cool.

Whisk together the ingredients for the dressing and set aside.

Add the rest of the ingredients (spinach, mangoes, almonds, cranberries and yellow onions) in a bowl along with the grains. Pour in the dressing and toss until thoroughly mixed. This recipe makes for pretty awesome leftovers.

SOURCE: Leanne Vogel at


This recipe is a healthy twist to the traditional potato salad. The fact that it has no mayo makes it great for outdoor picnics in the summer.

For the salad:

  • 4 quail’s eggs
  • 100g green beans
  • 100g potatoes (cut into bite sized pieces)
  • 1 anchovy, finely chopped
  • 1 tbsp. finely chopped parsley
  • 1 tbsp. chopped chives
  • Juice of half a lemon

Fill a medium pan half way with water. Bring the water to a simmer. Cook the quail eggs in the simmering water for 2 minutes. Take it out with a slotted spoon and drop it into a bowl of ice and ice cold water.

Add the beans to the pan, and take out when they become bright green and tender. Take out with a slotted spoon and drop it into the ice bath. Cook the potatoes in the same pan and cook for 10-15 minutes. Drain the potatoes. While the potatoes are cooling down, peel the quail eggs and halve them.

Toss the ingredients together in a bowl along with the anchovy, herbs and lemon juice.



Chickpeas are not just for making hummus! All over the world they are used in tapas, stews and salads. This recipe highlights the chickpea in the best way possible by adding some warmth to it with chili and some freshness with mint and basil. Perfect for the summer!

For the salad:

  • 1 small red onion (peeled and thinly sliced)
  • 1-2 fresh red chilies (seeds removed and finely sliced)
  • 2 handfuls of ripe tomatoes, add color by using different colored ones (roughly chopped)
  • 1 lemon
  • 3 tbsp. extra virgin olive oil
  • Freshly ground black pepper
  • 410g chickpeas (or the equivalent of 4 handfuls)
  • 1 handful fresh mint (chopped)
  • 1 handful basil (finely ripped)
  • 100g feta cheese

Add onions, chilies, tomatoes and the juice from the tomatoes into a bowl. Heat the chickpeas in a pan and then add about 90 percent of the chickpeas into the mixture. Dress with lemon juice, olive oil, salt and pepper.

Mash the remainder of the chickpeas and add into the mixture for some creaminess. Allow the mixture to sit for a while and marinate before serving.

Add mint and basil right before serving.



Looking to make your slaw stand out from all the other slaws on every summer picnic table? This spicy slaw recipe will do just the trick.

For the salad:

  • ½ head of purple cabbage, shredded
  • 1 bunch cilantro, finely chopped
  • 1 carrot, grated
  • 1 jalapeno pepper, seeded and minced
  • 1 tsp. ginger, minced
  • Juice of 2 limes
  • 2 tbsp. olive oil
  • 7 drops stevia
  • ½ tsp. sea salt

Toss all the ingredients together in a bowl and dress with lime juice, olive oil and stevia. Salt and pepper to taste. Like all slaws, this one tastes even better the day after, when the dressing has been completely absorbed by the vegetables. Make a large batch if you want leftovers.