Gluten Free Shrimp, Avocado and Mango Stack

 

 

 

Gluten Free Shrimp, Avocado and Mango Stack
 
Prep time
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Gluten Free Shrimp, Avocado and Mango Stack
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • ½ pound cooked baby shrimps
  • 1 cup ripe mango, diced
  • 1 avocado, diced
  • ½ red bell pepper, diced
  • 1 small jalapeno pepper, minced
  • 2 tablespoons fresh chives, finely chopped
  • ½ cup Hellmann's Mayo - gluten free
  • ½ stalk celery, minced
  • 1 tablespoon French's Dijon Mustard - gluten free
  • 1 green onion, minced (white and pale part only)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • fresh basil for garnish
  • ½ teaspoon Tabasco Sauce - gluten free
  • salt and pepper
Instructions
  1. In a medium bowl, combine mayo, celery, mustard, green onion, lemon juice, garlic, tabasco sauce, 1 tablespoon of the chives and season with salt and pepper.
  2. Add the shrimps and stir to incorporate the ingredients.
  3. In another small bowl, combine mango, bell pepper and jalapeno pepper.
  4. Using a round cookie cutter, place the diced avocado inside the cookie cutter at the center of the plate. Then top with the mango mixture. Top with the shrimp mixture. Garnish with basil and chives. Serve

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Gluten Free Easy Jicama Salad

 

Gluten Free Easy Jicama Salad
 
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Gluten Free Easy Jicama Salad
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 small jicama, peeled and thinly cut
  • Kraft Zesty Italian Dressing - gluten free
  • romaine lettuce, torn into bite pieces
  • ½ cup pecans, toasted
  • ½ cup cherry tomatoes
  • 2 slices of Udi's Gluten Free Millet-Chia Bread, cut into small pieces like croutons
  • olive oil
  • black pepper
  • 1 to 2 hard boiled eggs, quartered
  • McCormick Ground Garlic Salt - gluten free
Instructions
  1. Place bread on a single layer on rimmed cookie sheet. Drizzle bread with olive oil and season with garlic salt. Toast until crunchy and set aside.
  2. Mix jicama, tomatoes and lettuce on a large bowl. Top with toasted pecans, croutons and eggs. Drizzle some dressing over and season with black pepper. Serve

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Gluten Free Snack Bites

 

 

Gluten Free Snack Bites
 
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Gluten Free Snack Bites
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • Udi's Gluten Free Ancient Grain Millet-Chia Bread
  • slices of apples
  • confectioner's sugar
  • Philadelphia Cream Cheese - gluten free
  • smoked salmon, Morey's Smoked Salmon are gluten free
  • 1 tablespoon capers
  • Nuttela - gluten free
  • avocado
  • 1 banana, sliced
  • 1 hard boiled egg
Instructions
  1. Toast bread and use all the toppings the way you like it. Smoked salmon goes very well with cream cheese and capers. So with avocado and eggs; and bananas with Nutella. Yum!

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Gluten Free Watercress Salad with Honey-Mustard Dressing

 

Gluten Free Watercress Salad with Honey-Mustard Dressing
 
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Gluten Free Watercress Salad with Honey-Mustard Dressing
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • watercress, trimmed and washed
  • ½ cup cherry tomatoes
  • 1 small cucumber
  • cauliflower, sliced
  • 3 radish, thinly sliced
  • ¼ cup French's Deli Mustard Spicy Brown - gluten free
  • ⅓ cup Hellman's Mayonnaise - gluten free
  • 3 tablespoons water
  • 3 hard boiled eggs
  • 2 tablespoons organic raw honey
  • salt and pepper
Instructions
  1. Combine the mustard, mayo, water and honey in a small bowl then season with salt and pepper.
  2. Place all the vegetables on a platter. Top with hard boiled eggs. Drizzle the dressing all over. Serve

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Gluten Free Tomato and Kiwi Salad

 

 

Gluten Free Tomato and Kiwi Salad
 
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Gluten Free Tomato and Kiwi Salad
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 ripe kiwi, peeled and sliced
  • few heirloom tomatoes, sliced
  • ½ of English cucumber, peeled and sliced
  • ¼ of red onion, thinly sliced
  • fresh basil leaves kosher salt
  • black pepper
  • 3 tablespoons red wine vinegar
  • 5 tablespoons extra virgin olive oil
Instructions
  1. Arrange the vegetables on a platter. Garnish with fresh basil. Combine red wine vinegar, olive oil in a small bowl then season with salt and pepper. Drizzle dressing over the vegetables. Really good side dish.

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