Goin gluten-free has led to less processed foods, more cooking and most importantly, more fruits and vegetables in my diet. I ate a lot of them before, but now they’ve really become the center of what I eat. Sure, there are good gluten free substitutions for pizza, bread and pasta, and I am eating a good amount of those — but I’m trying to focus more on the naturally gluten free side rather than the gluten free substitutions.
And that’s how this amazingly flavorful salad came about. Gluten free or not, eat this and it makes you feel amazing. Clean, fresh and zippy.
Note: This salad can be made a day ahead and kept in the refrigerator. Keep the cut vegetables in a separate container from the dressing, and do not add the feta. When you’re ready to serve, mix it all together and add the feta cheese.