The summer months are often associated with grilling and summer snacks. Did you know summer is also a great season for soup and salad? It may not seem like it but summer soups and salads are the perfect addition to your summer fun. Even better, there are soups and salads you can enjoy while eating on a gluten-free diet. Here are a few gluten-free summer soups and salads you have to try.
Gluten-Free Summer Soups and Salads
Cajun Corn Soup
Adapted from Taste of Home
- 1 cup chopped onion
- 1 cup chopped green pepper
- 6 green onions, sliced
- 1/2 cup canola oil
- 1/2 cup Ener-G Pure Rice Flour
- 3 cups water
- 2 packages (16 oz each) frozen corn
- 1 1/2 pounds smoked sausage, cut into 1/4" pieces (Make sure it is gluten-free.)
- 3 cups cubed fully cooked ham (Make sure it is gluten-free.)
- 1 can (14 1/2 oz) stewed tomatoes
- 2 cups chopped peeled tomatoes
- 1 can (6 oz) tomato paste
- 1/8 tsp cayenne pepper or to taste
- salt to taste
- hot pepper sauce to taste
- In a Dutch oven, sauté the onion, green pepper and green onions in oil for 5-6 minutes or until tender.
- Stir in flour and cook until bubbly.
- Gradually add water; bring to a boil.
- Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt, and pepper sauce.
- Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Strawberry Summer Salad
Adapted from A Couple Cooks
For the strawberry vinaigrette salad dressing (makes 1 1/4 cups total):
- 1 1/2 cups sliced strawberries
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1/4 tsp kosher salt
For the strawberry spinach salad:
- 1 cup sliced strawberries
- 1 handful thin sliced red onion
- 5 cups baby spinach leaves
- 3 cups mixed greens
- 1/4 cup chopped pecans
- 1/4 cup feta cheese crumbles (optional)
- 1/2 cup Strawberry Vinaigrette Salad Dressing
- 1/2 cup Ener-G Flax crackers
Instructions:Make the strawberry salad dressing:
- In an immersion blender, small blender or standard blender, blend all ingredients until smooth. (An immersion blender and small blender are the quickest, but you can also use a standard blender: just blend for a few minutes until fully combined.)
- Slice off the tops of the strawberries, then slice them long-wise.
- Thinly slice the red onion (see the video for this method). If necessary, wash the spinach and mixed greens.
- Chop the pecans (if time, toast them to enhance the flavors).
- Crumble flax crackers
- Serve: Place the greens on plates and top with all ingredients, then drizzle with the strawberry vinaigrette salad dressing (about 2 tbsp per serving).
- Refrigerate the remaining dressing for up to 1 week.
Sweet Potato Lime Soup
Adapted from Paleo Leap
- 3 medium sweet potatoes, peeled and cut into chunks
- 4 cups chicken stock
- 3 thin slices fresh ginger
- 2 lime leaves
- 1/4 cup coconut milk
- 1/2 cup water
- 2 tbsp lime juice
- 2 tbsp cilantro, finely chopped
- sea salt and freshly ground black pepper to taste
- 6 slices gluten-free Ener-G Classic White Loaf bread toasted
- In a large saucepan over medium-high heat, combine the sweet potatoes, chicken stock, ginger, and lime leaves.
- Allow the contents to come o a boil and then turn the heat down to medium-low and continue to simmer for about 20 minutes, or until the potatoes are tender to the touch.
- Remove the lime leaves and maybe even the ginger if you prefer. I kept the ginger in, as I love the taste; however, if you are not a huge fan, you will find that leaving it in makes it very strong.
- Remove the soup from the heat and use a hand mixer or a blender to blend the soup until completely smooth.
- Return the soup to low heat and mix in the coconut milk, water, and lime juice. Season to taste with salt and pepper.
- Stir well. You will know everything is mixed correctly once the coconut milk is completely blended in.
- You can remove the pot from the heat at this point and sprinkle the chopped cilantro on top prior to serving.
- Serve with gluten-free toast and enjoy.
Italian Pesto Chicken Salad
Adapted from Eating Well
- 1/2 cup nonfat plain Greek yogurt
- 1/3 cup mayonnaise
- 2 tbsp minced shallot
- 2 tbsp pesto
- 2 tsp lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups shredded or chopped cooked chicken
- 1 cup packed coarsely chopped arugula
- 1/2 cup halved cherry tomatoes
- 3 tbsp toasted pine nuts
- 6 slices gluten-free Ener-G Classic White Loaf bread toasted
- Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt, and pepper in a large bowl.
- Stir in chicken, arugula, and tomatoes.
- Top with pine nuts.
- Serve on top of toast at room temperature or refrigerate until cold, about 2 hours.
Pork Pozole Rojo
Adapted from A Spicy Perspective
For the Pork:
- 2 tbsp olive oil
- 3 1/2 pound bone-in pork roast (leg, rib, or loin)
- 1 large onion, peeled and cut into wedges
- 6-8 garlic cloves, peeled and smashed
- 6 dried ancho chile peppers
- 5 dried guajillo chile peppers
- 3-6 dried arbol chile peppers
- 2 bay leaves
- 1 tbsp dried Mexican oregano
- 6+ cups chicken broth or water
- 3 15 oz cans white hominy, drained and rinsed
- 1 lime, juiced
- salt and pepper
- 2 ripe avocado, sliced
- 1 bunch radishes, sliced
- 1 lime, cut into small wedges
- 1 cup cilantro leaves
- Tortilla chips or 6 slices gluten-free Ener-G Classic White Loaf bread toasted
- Cut the pork off the bone in large chunks.
- Sprinkle salt and pepper liberally over all the chunks, including the bone.
- Pop the stems off the dried chiles and shake out the loose seeds.
- Set a heavy 6-8 quart Dutch oven over medium heat. Add the oil to the pot. Once hot add the pork chunks, including the bone. Brown the pork on all sides.
- Move the pork to the sides of the pot.
- Add in the onion wedges and garlic. Sear for 1-2 minutes, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 tsp salt. Push the chiles down under the liquid.
- Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the pork is soft enough to shred. (Keep the pot covered.)
- Remove the pork chunks, bone, and bay leaves. Discard the bone and bay leaves. Use tongs or forks to shred the pork into small chunks.
- Use an immersion blender to puree the vegetables, chiles, and broth into a thick sauce. You can also do this is a standard blender, but cover the lid with a towel, to protect against hot liquid splashing out.
- Add the shredded pork back to the pot, along with the rinsed hominy. Stir to combine. If the sauce seems too thick add 1+ cup chicken broth or water to the pot.
- Stir in the lime juice. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
- Ladle the posole into bowls.
- Garnish the top with tortilla chips or serve with toast, sliced avocado, radishes, lime wedges, and cilantro.