I hope everyone is having an incredible summer. My summer has been full of gluten-free food and travel adventures, keeping me from blogging on a regular basis. I have been amassing a collection of restaurant finds, new gluten-free products and delicious recipes to share. I just haven’t had a chance to actually write about them yet. I knew I had neglected ‘A Gluten-Free Guide’ for far too long when my best friend chastised me recently. I am back to bring you a recipe before my vacation to CA, where I promise to try out some new restaurants and recipes and report back.
2 – 6.5 ounce cans water-packed tuna, drained
1 – 15 ounce can white beans, drained and rinsed well
1/4 cup finely chopped scallions (you can sub shallots or onions)
1 1/2 cups peeled, finely diced cucumber
4 cups chopped spinach leaves (you can sub arugula, mesculun or the green of your choice)
3 Tablespoons extra virgin olive oil
3 tablespoons grainy Dijon Mustard
3 Tablespoons fresh lemon juice
Coarsely ground pepper to taste
1 heaping tablespoon small capers
Chunks of avocado (optional)
In a large mixing bowl, combine tuna, beans onion, cucumber and spinach. Toss ingredients. Stir in oil, mustard and lemon juice; mix well. Season with pepper and add capers. Mix evenly and serve with avocado garnish.
While I have been on a summer blogging vacation, the rest of the gluten-free blog community has been busy – Sea’s “Adopt A Gluten-Free Bloggger” event, highlights some of the best gluten-free cooking on the Web this summer.Tweet Pin It
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
glutenguide at gmail [dot] com