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Gluten Free Allergy Friendly Summer Salad Recipe

Summer Salad by The Allergy Chef

Summer is here!! We’ve had our annual heat wave (totally was dying) and now we can break out all the tasty summer foods. Summer around here includes lots of salads, ice cream, popsicles, seafood, faux grilled items, and more. Today we’re sharing one of our family favorite summer salad recipes – Pork & Peaches. In addition to sharing this with our RAISE Members, we also wanted to share it here as well. If you don’t know what RAISE is, be sure to check it out. It’s a one-stop-shop for people with severe and multiple food allergies (special diets too).

For those of you who are vegan, simply skip the pork and you’ll still have an awesome summer salad.

What I personally love most about this allergy friendly recipe is that it has several moving parts. If you don’t know by now, I love the challenge of fancy foods and this one hit the spot for me. Well, not literally because I can’t eat it, but you get the idea. So with that in mind, let’s get to making you a fancy fresh salad 🙂

Allergy Status:

Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Oat Free, Diabetic Friendly, EOE Friendly, Paleo Compatible, GAPs Compatible, SCD Compatible, Vegan Compatible

For Vegan: Omit the pork.
For Paleo: Use a cooking fat of your choice for the peaches.
For GAPs: Use a cooking fat of your choice for the peaches, use a safe sweetener such as honey.
For SCD: Use a cooking fat of your choice for the peaches, use a safe sweetener such as date sugar. Substitute the balsamic vinegar with a safe vinegar you enjoy.

Pork Ingredients & Directions:

2.5 lb Ground Pork
2 tsp Sea Salt
4 tsp Organic Onion Granules
1 TBSP Granulated Sweetener of Choice (Dark Brown Sugar, Maple Sugar, Coconut Sugar, Date Sugar, etc.)
2 tsp Organic Smoked Paprika

On high heat, add your ground pork to a large pan for cooking. Break your pork into bite-sized pieces as it cooks. After the first three minutes of cooking, add your seasonings and sweetener of choice. Both dark brown sugar and maple sugar would work well, but use the granulated sweetener that’s safe for you.

Tomatoes Ingredients & Directions:

Pint Tomatoes, halved
2 TBSP Avocado Oil
2 tsp Balsamic Vinegar
3 big Pinches Coarse Salt

Start by washing and gently drying your tomatoes. Next, cut them all in half, from top to bottom. Line a baking tray with parchment paper, then add your cut tomatoes, oil, vinegar, and salt. Mix everything together well, then bake at 350 for 20 – 24 minutes.

Halved Tomatoes by The Allergy Chef

Peaches Ingredient & Directions:

1 pound Organic Peaches, sliced
4 TBSP Dairy Free Butter
3 – 4 TBSP Granulated Sweetener of Choice (we used Organic Dark Brown Sugar)

Wash, dry, and slice your peaches. Next, add your butter to a large pan and allow it to melt about half way, on medium-high heat. Now, add your peaches. When first cooking, don’t stir the peaches too much, as you want to give them time to brown. After 5 minutes, add your sweetener and mix well. Continue to cook the peaches until they’re nice and browned on both sides. We cooked our peaches for 15 minutes.

Peaches Cooking by The Allergy Chef

Peaches Cooking by The Allergy Chef

You’ll Also Need:

Organic Romaine, washed and chopped
Organic Blackberries, washed and gently dried

Once each of your parts is complete, toss it all together in a large bowl. We opted to not have dressing but instead use all the juices from the tomatoes, peaches, and pork to serve as a faux dressing.

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