RECIPE FOR GLUTEN-FREE SPRING VEGETABLE SALAD

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This recipe for a gluten-free salad uses the first vegetables of the spring. This fresh spring vegetable salad topped with crispy gluten-free bread croutons works great as a light lunch or as a starter at dinner.

6 portions

45 minutes

Ingredients

  • 4 slices of Fria Dark Loaf, thawed
  • 500 g small whole potatoes, unpeeled
  • 150 g small young carrots
  • 250 g fresh asparagus, spears only
  • 4 spring onions
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • sea salt and freshly milled black pepper
  • 2-3 tbsp olive oil

HOW TO MAKE IT

  • Wash and rinse the potatoes, carrots, asparagus, and spring onions. Cut the carrots lengthwise. Cut off the tips of the asparagus (save the stems for a soup). Cut the spring onions into diagonal 1-cm slices.

  • Boil a big pan of lightly salted water and cook the potatoes for 10 minutes. Add the asparagus and carrots and cook for a further 2 to 3 minutes. Take off the heat, drain the water, and rinse quickly in cold water. Leave the vegetables to drain.

  • Halve the potatoes and arrange all the vegetables on a platter. Drizzle with olive oil and lemon juice. Season with the sea salt and freshly milled black pepper.

  • Finely crumble the thawed gluten-free bread slices by hand. Fry the gluten-free croutons in olive oil over a medium heat until they turn golden brown. Garnish the salad with your crispy Fria croutons.

This gluten-free recipe contains