Gluten-Free Shredded Salads

Salads are a staple in a healthy gluten-free diet, but they can get boring. I started getting creative with slaws this summer and adding shredded kale and other veggies to the mix. That got me started on shredding or thinly slicing all the ingredients in my salads and they’re not boring anymore. This technique has become a tasty way to get more greens into my salads and a more interesting texture. Here are two combos that I like the best.

Shredded Apple and Greens Salad with Pomegranate Balsamic Dressing

Serves 2-4 depending on if this is a lunch or side salad.

• 1 large Romaine Heart or half a head of Romaine, roll the leaves and slice thinly
• 4-5 Lacinato Kale leaves, rolled and sliced thinly
• 1 large carrot, shredded
• 1 Granny Smith apple, sliced into matchsticks
• a handful of sliced almonds
• a handful of dried cranberries

Pomegranate Balsamic Dressing

• 3 tablespoons Pomegranate Balsamic
• 4 tablespoons olive oil
• 2 teaspoons agave
• 1/2 teaspoon paprika
• 2 tsp Dijon mustard
• salt and pepper to taste

Add ingredients to a small jar and shake until blended. Pour over salad and serve.

Skipkjack Tuna and Olive Shredded Salad

• 1 head Romaine, rolled and sliced thinly
• 4-5 kale leaves, sliced into thin shreds
• 1-2 stalks of celery, thinly sliced
• 1 large carrot, shredded
• 1 avocado, cut into chunks
• 1 can Skipjack tuna, chunked
• a handful of Lindsay ripe green olives and ripe black olives
• salt and pepper

I used an apple cider vinegar and olive oil dressing on this salad with a drizzle of agave.

Just think of all the creative combos with kale, chard and cabbage. Another favorite of mine is to use a spicy Thai peanut dressing, either homemade or using San-J Thai peanut sauce thinned out with a little oil and vinegar on a mixture of crunchy greens, carrots and cabbage. I love these salads because I can eat as much as I want and feel satisfied and smug. Just a little drizzle of agave or honey and some almonds and cranberries or olives seem to satisfy my taste for something ‘slightly indulgent.’

I’m sharing these recipes on Amy’s Slightly Indulgent Tuesdays roundup and Linda’s Gluten-Free Wednesdays.