Crunchy Gluten-Free Garden Salad with Lemon Dressing
Salads shouldn’t be an afterthought. This garden salad is crisp, lemony, and ready in fifteen minutes with no croutons required (unless you add gluten-free ones).
The dressing is a simple shake of olive oil, lemon, honey, and Dijon — always check mustard labels. Top with chickpeas or chicken to turn it into lunch.
Dress just before serving so the greens stay snappy.
A bright, crunchy gluten-free garden salad with a zesty homemade lemon dressing — the side that makes any GF main feel complete.
Crunchy Gluten-Free Garden Salad with Lemon Dressing
A bright, crunchy gluten-free garden salad with a zesty homemade lemon dressing — the side that makes any GF main feel complete.
Servings: 4 side servings
Ingredients
Salad
- 6 cups mixed salad greens
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- 1/2 cup shredded carrots
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese optional
Lemon dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard gluten-free brand
- salt and pepper to taste
Instructions
- Combine greens, cucumber, tomatoes, carrots, and onion in a large bowl.
- Whisk dressing ingredients until emulsified.
- Toss salad with dressing to taste. Top with feta if using.
- Serve immediately.
Notes
Dressing keeps 5 days refrigerated.
Add grilled chicken or chickpeas for a full meal.
Add grilled chicken or chickpeas for a full meal.
