Super refreshing dairy free and gluten free salads for spring – today’s salad made with arugula, alfalfa, eggs, olives, tomatoes, sun-dried tomatoes, turkey, and avocado. This killer healthy and delicious salad is perfect for both lunch and dinner and is ready within 15 minutes.
So D and I are currently 123 days into our US road trip.
Which also translates into 123 days of eating out. Ok, we stayed with friends a bunch and rented an apartment here and there, but mostly we’ve been living sans kitchen and therefore have been at the mercy of the local restaurants to keep us fed and nourished.
As is pretty clear, eating out all the time isn’t exactly healthy for you. Not with tons of bar food options on the menu laden with thousands of calories constantly screaming at you to order them. Talk about a test of willpower.
Should I get the nachos or a house salad? Buffalo wings or a side of steamed veggies? BLT pizza or steamed chicken?
Decisions, decisions. Sometimes it just gets to be too much. I just want to make my own food, the way I like it, without having to commit to a full sit down dinner, which, let’s face it, sometimes just does not even taste nearly as good as it should.
On those frequent occasions that’s when I get to hotel dining.
And no I’m not referring to those hotel restaurants, I talking about the food prep process that happens right in my hotel room.
As it turns out, it’s not as difficult to eat healthy on the road as it may seem. With a car, we can easily make trips to the grocery store, and with most hotel rooms stocked with fridges (and sometimes even microwaves) we can stock up on fresh fruits, veggies, deli meats and even hard boiled eggs to make our favorite gluten free salads.
Yes, some grocery stores have hard boiled eggs and I seriously squeal in excitement every time I spot them.
So instead of paying $15-20 for a mediocre restaurant salad, where I’m always wishing there was more of this and that topping, I decided to make my own dairy free and gluten free salads.
Currently this is hands down my favorite of all fresh spring gluten free salads. Packed full of protein from the eggs and deli turkey and loaded with vitamins from the arugula, alfalfa, tomatoes, avocados, olives and sun-dried tomatoes this is simply the best on the go meal ever.
With all those awesome flavors in this gluten free and dairy free salad, this seriously needs no dressing.
No joke, I add no dressing at all; the oil from the sun-dried tomatoes is all the dressing this gets, and that’s plenty. So whether you’re on the road or comfortably working with a full set of plates and utensils in your own kitchen you’ve got to add this to your collection of gluten free salads asap.
A super refreshing spring salad made with arugula, alfalfa, eggs, olives, tomatoes, sun-dried tomatoes, turkey, and avocado. This killer healthy and delicious salad is perfect for both lunch and dinner. Gluten-Free and Dairy-Free too.
15 minPrep Time
15 minTotal Time
- 4 ounces arugula
- 1 ounce alfalfa sprouts
- 4 castelvetrano olives, pit removed and sliced
- 4 sun dried tomatoes, sliced
- 6 cherry tomatoes, halved
- few slices oven roasted turkey cold cuts, sliced
- 1/2 avocado, cubed
- 1 egg, sliced
- Combine all ingredients in a large bowl and toss. Add salt and pepper to taste.
- Optional - add additional oil from sun-dried tomatoes for dressing.