Salads

Our Spinach-Grain Bowl

• 1 cup spinach
• 1/3 cup wild rice or quinoa
• 1/2 avocado
• 1 small tuna or salmon steak, or 1/2 baked chicken breast
• 1/4 cup corn (canned)
• 1/4 cup cherry tomato

For the Tahini-Yoghurt Dressing:

• 2 Tbs tahini
• Juice of 1/4 lemon
• 2 Tbs yoghurt
• 1/8 tsp salt.

1. In a bowl, make a bed of spinach and add as toppings: tuna/salmon/chicken/tofu, rice, corn, avocado, and tomatoes.
2. Add a drizzle of dressing on top. Enjoy!

You can make this recipe with any toppings you love or have available: beans, peppers red onions, gluten-free croutons, cilantro just to name a few.

Greek Salad

• 1 cup fresh spinach
• 1 large tomato or 2 roma tomatoes
• 1/2 cup of cucumbers, sliced
• 1/4 cup olives (we like Kalamata olives)
• 1/2 of a bell pepper
• 1 Tbs red onion
• 1 Tbs olive oil
• 1 lemon wedge, for lemon juice
• salt
• parsley for garnish (optional)

Combine all the dry ingredients in a bowl, drizzle with olive oil and lemon juice. Add salt and parsley (optional). Enjoy with a slice of Gluten-Free bread!

Pro Tip: Dress the salad with a delicious lemon-tahini dressing. Combine in a small bowl:

• 2 Tbs of tahini
• juice of 1/2 lemon
• 1 tsp of olive oil
• 1/8 tsp of salt.