Gluten Free Rocket, Fennel and Strawberry Salad

Gluten Free Rocket, Fennel and Strawberry Salad

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Gluten Free Rocket, Fennel and Strawberry Salad is the perfect side dish for any springtime meal. This salad is full of crisp flavors, textures, and colors that are sure to please.
Servings: 4
Calories: 70

Ingredients
 

  • 3 1/2 oz 4 large handfuls of fresh ready-to-eat baby rocket (arugula) leaves
  • 1 large bulb of fresh fennel trimmed and tough outer layers removed
  • 10 1/2 oz fresh strawberries wiped clean and hulled
  • 1 teaspoon of crushed coriander ciiantro seeds
  • 1 teaspoon of mild GF Dijon mustard
  • 1 tablespoon of red wine vinegar
  • 1 small mild red chilli seeded and finely chopped
  • The juice of 1 large sweet orange

Instructions

  • Arrange the rocket (arugula) leaves on each plate.
  • Using a very sharp knife, cut the fennel in half and then into wafer thin slices.
  • Divide the fennel slices between the salads.
  • Cut the strawberries into thick slices and arrange them over the salads.
  • Make the dressing in a small bowl by mixing together the coriander (cilantro) seeds, mustard, vinegar, chilli and orange juice.
  • Whisk the dressing until it is smooth, drizzle it over the salads and serve.
  • Gluten Free Rocket, Fennel and Strawberry Salad
  • This recipe is Gluten free, Wheat free and Dairy free.
  • ingredients
  • serves 4
  • 100 g (3 1/2 oz) 4 large handfuls of fresh, ready-to-eat baby rocket (arugula) leaves
  • 1 large bulb of fresh fennel, trimmed and tough outer layers removed
  • 300 g (10 1/2 oz) 2 heaped cups of fresh strawberries, wiped clean and hulled
  • 1 teaspoon of crushed coriander (ciiantro) seeds
  • 1 teaspoon of mild (GF) Dijon mustard
  • 1 tablespoon of red wine vinegar
  • 1 small mild red chilli, seeded and finely chopped
  • The juice of 1 large sweet orange
  • method
  • Arrange the rocket (arugula) leaves on each plate.
  • Using a very sharp knife, cut the fennel in half and then into wafer thin slices.
  • Divide the fennel slices between the salads.
  • Cut the strawberries into thick slices and arrange them over the salads.
  • Make the dressing in a small bowl by mixing together the coriander (cilantro) seeds, mustard, vinegar, chilli and orange juice.
  • Whisk the dressing until it is smooth, drizzle it over the salads and serve.
Calories: 70 kcal
Carbohydrates: 16 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 39 mg
Potassium: 552 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 863 IU
Vitamin C: 88 mg
Calcium: 98 mg
Iron: 1 mg
Dishes Salads
Ingredients Fruits, Strawberry
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