This recipe for a gluten-free salad uses the first vegetables of the spring. This fresh spring vegetable salad topped with crispy gluten-free bread croutons works great as a light lunch or as a starter at dinner.
Wash and rinse the potatoes, carrots, asparagus, and spring onions. Cut the carrots lengthwise. Cut off the tips of the asparagus (save the stems for a soup). Cut the spring onions into diagonal 1-cm slices.
Boil a big pan of lightly salted water and cook the potatoes for 10 minutes. Add the asparagus and carrots and cook for a further 2 to 3 minutes. Take off the heat, drain the water, and rinse quickly in cold water. Leave the vegetables to drain.
Halve the potatoes and arrange all the vegetables on a platter. Drizzle with olive oil and lemon juice. Season with the sea salt and freshly milled black pepper.
Finely crumble the thawed gluten-free bread slices by hand. Fry the gluten-free croutons in olive oil over a medium heat until they turn golden brown. Garnish the salad with your crispy Fria croutons.