Warm gluten free asian vegetable salad

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Warm gluten free asian vegetable salad

A simple gluten free recipe that is warm, delicious and packed full of minerals. A combination of stir-fried vegetables tossed with golden garlic and garnished with fresh watercress and chilli, all in just ten minutes.

SERVES: 1 main or 2 side dishes PREP TIME: 5 mins COOK TIME: 4 mins

Ingredients

  • Olive oil (see quantity below)
  • 4 medium size garlic cloves, halved
  • 250g asian green leafy vegetables (e.g bok choi/pak choi/tat soi/choy sum), sliced into 4 centimetre strips
  • 1 small avocado, cubed
  • A handful of watercress
  • A handful of fresh coriander
  • Pinch of chilli flakes

Method

  1. To start with prepare the cubed avocado, wash the watercress and coriander and loosely chop and place to one side. Then slice the strips of Asian vegetables and halve the garlic that you are about to add to the fry pan.
  2. Cover the base of a large frying pan with olive oil (about ¼ of a cup) and place on your stove top on medium heat.
  3. Add the garlic to the pan, cooking for approximately 5 minutes until they are a light golden colour.
  4. Place the asian greens into the pan, cooking for a further 2-3 minutes.
  5. Remove from the heat and place into a large bowl.
  6. Add the avocado, watercress and coriander and gently combine.
  7. Garnish with a sprinkle with chilli flakes.

Inspiration

  • For a bright pop of heat use fresh chilli instead of chilli flakes and fry with the garlic.
  • Try a little freshly grated lemon or lime zest just before you take it off the heat and stir in to give it a lift.
  • Make a meal and serve alongside some delicious Oven roasted salmon or Roast chicken

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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    Having worked in the service industry for twenty years, I love working with people and providing quality services.

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    Photography: Lee Green