Gluten-Free Spoon Salad Recipe
Eat your greens!
You have probably heard this all your life. Fresh vegetables — especially dark green leafy vegetables — are ridiculously good for you. They give you strong bones and muscles, reduce your risk of cancer and make you millions of dollars! Okay, maybe not the last one, but the other two most definitely.
Current guidelines suggest you eat two and a half cups of fresh vegetables a day. A DAY!!!! That is a lot of vegetables.
My dear, dear friend Angie sent me a way of preparing fresh vegetables that makes it so easy to get those fresh veggies in and better yet, they are raw veggies which ups the nutrition count considerably. It is called Spoon Salad.
The trick to this Gluten Free Spoon Salad Recipe is to take a variety of fresh veggies (including the dark leafys like kale) and chop them up super small. This makes it easy to consume a good portion at one time.
The salad can be made in big batches and it holds up great for 4 or 5 days which I like because I work once and eat for days! Not only that; it is surprisingly delicious.
At the risk of sounding like a perky food network star (take a guess … the initials are R.R.) this is a method more than a recipe. I chop all the vegetables up in a food processor to tiny bits. I process like with like, meaning I do leafy stuff with leafy stuff and hard things like carrots and beets together. I suppose you could forgo the food processor and chop them all by hand, but seriously! I’m not going to work that hard for a great gluten free dessert let alone salad. But if you are a purist, then by all means knock yourself out.
Just don’t chop off your fingers.
This is my favorite flavor combo but feel free to experiment. I have found certain things don’t work too well. Onions are too strong and overpower it all, mushrooms and tomatoes become soggy. Baby spinach seems to get too watery but the big leaf stuff is okay. I like to add fresh avocado when I eat it. I never mix it into the whole batch. I make this with all-organic whenever possible.
I like to dress salad with a combo of fresh lime juice and flax seed oil or my Lemon Tahini Dressing and garnish with a few crumbles of feta cheese, chopped avocado and some raw pumpkin seeds. YUM! It is a meal in itself.
- 1 large bunch kale
- 1 bunch red or green Swiss chard
- 3 small beets (with the greens if possible)
- ½ head green or red cabbage
- 1 bunch watercress
- 1 small bunch Italian parsley
- 3 carrots
- 3 large zucchinis
Wash and dry the vegetables very well. Remove the ribs from the kale, Swiss chard and beet greens. Process in a food processor in batches, keeping like vegetables with like – i.e. leafy greens and herbs together, carrots and beets together, zucchinis by themselves.
Put into a huge bowl, stock pot or even your (very clean) sink and mix well.
Store in the fridge in large plastic storage bags or a big bowl, covered. Keep for 4 to 5 days. Don’t be worried if you see some liquid at the bottom. Really drying the greens especially will cut down on this but some leakage will occur from the beets.
Dress individual servings with the dressing of your choice at the time of serving.
Nutrition facts does not include the salad dressing of your choice. Be sure to select one that will not add a lot of fat and calories so that you can keep this recipe healthy and nutritious.
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