The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.

overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Chicken Schnitzel is definitely my favourite weeknight meal at the moment. I am having it every other night and I can’t see I will ever get tired of it. It’s crisp on the outside with the chicken perfectly juicy on the inside. This recipe is also super quick with limited ingredients and just happens to fit in nicely with the Whole30 which I’m currently in another round of. There are no breadcrumbs needed in this recipe as the almond flour crisps up deliciously in the pan without being too crunchy or nutty.

close up of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Almond flour is my secret weapon in making the best gluten-free Chicken Schnitzel. It’s actually not that easy to get hold of though so do check if you’re ordering it online that it is actually the finely milled almond flour that you are buying. Quite often you’ll find ground almonds are packaged up as almond flour but that’s not what you’re looking for here. The almond flour you want is white, powdery and well, flour-like.

You will be using the almond flour exactly the same way you would if you were coating with regular flour. Your chicken is bashed gently out to an even thickness with a meat mallet, then dipped in beaten egg and then finally dredged through the seasoned almond flour. Season the flour well so that the crisp coating is ultra flavourful. The chicken is then pan-fried for three minutes each side and before you can google the correct spelling for schnitzel, dinner is done.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

I love to serve the best gluten-free Chicken Schnitzel with a quick homemade coleslaw. I haven’t included an exact recipe below as you can use whatever veg you happen to have in the fridge to make it. I feel I have hit the jackpot though if I have carrots, red cabbage and fennel in. I just throw them into the food processor fixed with the grater attachment and mix the shredded veg with some mayo (I often don’t put onions in as they need to be sliced by hand and frankly I can’t be bothered). If I’m feeling really decadent I’ll sauté up some new potatoes but really that’s fancy-talk as the dish doesn’t need it. But whatever you do, don’t forget the squeeze of fresh lemon. It’s essential.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon


If you make the Best Gluten-Free Chicken Schnitzel then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your variations of my recipes.

The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Keyword: chicken schnitzel, gluten-free chicken schnitzel, gluten-free chicken schnitzel recipe
Servings: 1 serving
Calories: 716kcal
Author: Georgina Hartley


  • 1 tablespoon ghee
  • 45 g almond flour
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast


  • Melt the ghee in a large flat bottomed saucepan or cast iron pan and turn to a medium-low heat.
  • Whisk together the almond flour with the paprika, onion granules, garlic powder, mustard powder, salt and pepper and sprinkle evenly onto a plate.
  • Break the egg into a medium sized bowl and whisk lightly.
  • Batter the chicken breast gently to an even 1 inch thickness, then dip first into the egg, then once fully coated dredge through the almond flour so it’s coated well on both sides.
  • Carefully place the chicken into the pan and cook for 3 minutes each side until golden.
  • Remove the chicken from the pan, cut into even strips and serve with homemade coleslaw.


*you can use olive oil but I like the flavour of ghee the best.


Calories: 716kcal | Carbohydrates: 11g | Protein: 63g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 346mg | Sodium: 907mg | Potassium: 896mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16% | Vitamin C: 3.3% | Calcium: 13% | Iron: 19.5%


It’s the almond flour in this recipe which really makes this chicken dish a hit. Perfectly milled almond flour is not easy to find but I buy RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time, in sauces, in cakes, energy balls and of course my beloved Gluten-Free Chicken Schnitzel. I find my bag of almond flour absolutely essential to my Whole 30.

If you get a proper meat mallet you’ll be surprised how often you use it. Not just for meat but for bashing up biscuits, praline, the list goes on. Do your rolling pin a favour and get a proper basher. I like the OXO Good Grips Meat Tenderiser.

Ghee is my new favourite ingredient and if I don’t have time to make it myself I go with Ghee Easy Organic Ghee, 850 g. Ghee is great as it has a high smoking point so gets lovely flavour into your dishes without any risk of burning like regular butter.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for making this Gluten-Free Chicken Schnitzel. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it a lot for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Staub Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Happiness Bread {gluten-free}

Happiness Bread is a soft savoury paleo bread, perfect for kick-starting your day, nay your year. It is also pretty much summing up the January I am having so far, I am feeling so positive and sunny that I really don’t recognise myself.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

I feel like I have changed drastically since giving birth 18 months ago. Not just because I have become a mother and all that entails but I have become less tolerant, more irritable and my sense of humour has drained dry. Also since my downtime is non-existent I never really relax. Basically I am joy, hey come and meet me.

But the major thing that has changed about me is my appearance. There’s no discreet way to approach this but I have put on a lot of weight. Okay so I have never been a size zero. I have always fought a vicious battle with my body and only have to think about a Cadbury’s Caramel to put on another kilo. But since I ballooned during the first sleep deprived months of motherhood my body has been resolute in its new- found magnitude. Despite what my clothes size will tell you I am actually quite a healthy eater. Salads are an obligatory part of my day, I avoid gluten, I only drink in moderation and I don’t eat junk or processed food. So why have I been rolling around North London like a beach ball this past year?

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Well, okay my food choices have relaxed slightly and I am eating more. Way more to counteract my everyday exhaustion and I do eat more cake than I used to due to baking for a living and recipe testing. Although what’s really changed is my fitness which has take a drastic nosedive. I am not a natural keep fitter but I have taken pride in the fact that since taking up training 8 years ago I have strived to subvert my tendency to curl up on the sofa with my cats by going for a run or doing a CrossFit class. However after giving birth I have had two minor but significant setbacks. My back pain, caused by residual pregnancy issues, became so severe that I struggled to pick up Cole at all and I have a Morton’s neuroma which has meant running, jumping or any form of using the ball of my foot during exercise has been excruciatingly painful. I completely lost confidence in exercise as my body hurt too much, I stopped training and went downhill.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Well these past couple of months have seen a little improvement, thanks to the amazing work of my physio, osteopath and personal trainer. My back has finally begun to loosen up, my Morton’s neuroma, although not gone, has become more manageable with a rigid exercise plan and I have just started doing cardio and actually working out again. As my body has been feeling better I have had more energy. So much so that I am now taking control of my diet; meal planning, mindful shopping and food prepping at weekends for the coming week. Plus it has helped that Cole is currently happy to stand on a stool and watch mummy make dinner, as opposed to running around the kitchen ripping the knobs off the oven and turning the dishwasher on and off. With this small change I have been able to eat better, eat less and have given up drinking, caffeine and sugar this month. I feel almost terrific and vaguely saintly.

Having a loaf of Happiness Bread helps me out immeasurably during the week. Baking it is a two-step process as the sweet potatoes need to be cooked before you can begin. I have started making sure I chuck a few sweet potatoes in the oven every few days if I know I am going to be at home for the next couple of hours. Cole thinks sweet potato is the best food invented so it’s a must to have some for him on dinner standby and then if I have the baked sweet potato on hand it only takes about 10 minutes to get this loaf mixed and in the oven.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Happiness Bread is hearty and filling, packed with protein in the form of nuts and seeds and full of goodness thanks to the sweet potato, coconut oil and turmeric which is incredibly good for you. Turmeric is an antioxidant and has strong anti-inflammatory effects and is a great ingredient as you don’t need a lot of it for it to be beneficial. Plus the colour makes this bread so beautifully sunshiny. The coconut and turmeric flavour really come through and it is so delicious just slathered with butter or piled high with turkey and avocado – my current favourite way to enjoy it.

This is a paleo bread as well so ideal for anyone following that lifestyle and that means it is also gluten-free. The texture is almost cake like so cannot be used the same way you would use a sandwich loaf but it’s a great start to the day and will satiate you until lunchtime.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Since introducing this bread to my morning routine I have felt very happy, it’s not just about the bread but having an easy and filling breakfast has definitely contributed to my general feeling of well being. Plus to cap it off I have even just finished reading a book, a trashy thriller mind, but a book nonetheless – so take that no downtime!

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Happiness Bread

A soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: British
Keyword: gluten-free seed bread, happiness bread, paleo seed bread
Servings: 10 slices
Calories: 362kcal
Author: Georgina Hartley


  • 400 g cooked sweet potato*
  • 4 eggs
  • 140 g cashew butter
  • 60 g coconut oil melted to liquid state
  • 75 g coconut flour
  • 30 g tapioca flour
  • 75 g walnut halves
  • 30 g chia seeds
  • 25 g flaked almonds
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 15 g ground flaxseed
  • 1 tablespoon ground turmeric
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt


  • Pre-heat oven to 170°C and line and grease a 9 inch loaf tin.
  • Beat the sweet potato, eggs, cashew butter and coconut oil in a large mixing bowl or food mixer.
  • In another mixing bowl combine the coconut flour, tapioca flour, walnuts, chia seeds, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseed, turmeric, baking powder and sea salt.
  • Tip the dry ingredients into the sweet potato mixture and beat until well combined.
  • Pour into the loaf tin and bake for 50-55 minutes or until an inserted cocktail stick comes out clean.


*To prepare the sweet potato I bake my sweet potatoes by wrapping them individually in tin foil then placing them in a baking dish. I then bake them for between 1-1½ hours depending on how big the potato is. I then leave the potatoes to cool a little then unwrap the foil and peel away the skin with my fingers which comes away very easily. Then I refrigerate the potatoes until needed.


Calories: 362kcal | Carbohydrates: 24g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 242mg | Potassium: 452mg | Fiber: 7g | Sugar: 3g | Vitamin A: 115.4% | Vitamin C: 1.5% | Calcium: 12.3% | Iron: 17.1%

Matcha Protein Breakfast Shake

If you’re looking for an energising delicious breakfast shake which is gluten-free, sugar-free and vegan then this Matcha Protein Breakfast Shake has your name all over it. Guaranteed to motivate you and your body.

Matcha Protein Breakfast Shake

I like to think of myself as a pretty easy eater. ‘I will pretty much eat anything’ I will self-righteously declare to all and sundry. But if you dare to serve me breakfast then you’ll generally find I throw a sudden and unpleasant temper tantrum.

You see in my opinion breakfast is the worst. An amalgamation of all my least favourite things to eat; some because I am intolerant – gluten, oats and to a lesser extent dairy and some because I outright think they are heinous devil foods – eggs, mushrooms and baked beans.

So I have this horrid dichotomy of always waking up starving but delaying my body food until a more palatable meal comes my way, say lunch (although I am not averse to having lunch or even dinner for breakfast if I am feeling especially wanton).

The Ultimate Fast Food

Then, as the adverts say, I discovered protein shakes. Not smoothies, with endless helpings of fruit which dive me headlong into a sugar crash before 9am, but a less sweet and more nutrient packed shake.

These take mere moments to prepare, just slam everything into the blender and whizz up, which I then consume whilst feeding Cole, clearing up his breakfast and getting him dressed. They are the ultimate fast food and don’t contain any ingredients that make my body want to heave – which can only be a good thing.

Matcha Protein Breakfast Shake

What ingredients to put in a protein shake

There are so many delicious and healthful choices to include in a protein shake. I prefer to keep mine dairy-free but there are several substitutions you can make here.

  • Avocado – makes the shake deliciously creamy
  • Banana – gives the shake sweetness and thickness
  • Almond butter – excellent source of protein (you can sub with cashew butter)
  • Kale – for our vitamins and iron
  • Chia seeds – more delicious protein
  • Flaxseed – and even more protein
  • Hemp powder – plant based protein powder
  • Matcha – for flavour and calming properties
  • Coconut water – thinning down our thick shake with flavour (you can use tap water)

The result is creamy, refreshing and satisfying. The perfect start to the day.


The star ingredient in this breakfast shake though is the matcha green tea powder which I have been experimenting with as an ingredient, mainly in my baking, for a while now. It has such a unique grassy flavour that becomes quite addictive.

How much Matcha to use

Various brands of matcha have different strengths so if you are unsure how the strength of your matcha holds up to other brands then being by using only 1 teaspoon. Give the shake a try and if it seems a bit light on the delicate earthy grassy notes matcha is renowned for then add another.


Matcha Protein Breakfast Shake

An energising delicious breakfast shake which is gluten-free, sugar-free and vegan. Guaranteed to motivate you and your body.
Prep Time5 mins
Course: Breakfast
Cuisine: British
Keyword: matcha protein shake, protein shake recipe
Servings: 1 large shake
Calories: 542kcal
Author: Georgina Hartley


  • blender


  • 1 banana
  • ½ avocado
  • 25 g kale 1 large handful, blanched
  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds
  • 2 teaspoons ground flaxseed
  • 3 teaspoons hemp protein powder
  • 1 teaspoon matcha green tea powder
  • 250 ml coconut water
  • 3 ice cubes


  • Bung it all in the blender, blitz until smooth and away you go!


  • The recipe specifies to blanch the kale which makes it easier to digest. However, if you don't have the time then you can add it in de-stemmed and raw.
  • You can swap the almond butter for cashew butter or peanut butter to mix up your morning flavours.
  • I use a very high quality grade matcha tea which is a clear bright green colour. The brighter the green the better the tea quality.
  • The finished shake is quite thick. You can thin it down by using more ice cubes and coconut water. If you go down this route then the shake would probably serve 2 people.


Calories: 542kcal | Carbohydrates: 58g | Protein: 17g | Fat: 31g | Saturated Fat: 4g | Sodium: 287mg | Potassium: 1826mg | Fiber: 21g | Sugar: 23g | Vitamin A: 58.4% | Vitamin C: 68.3% | Calcium: 25.1% | Iron: 27.4%



Chargrilled Steak with Sun-dried Tomato and Anchovy: Day 30 of Whole30

Chargrilled Steak with Sun-dried Tomato and Anchovy
My new food fad came about completely by accident last week. I had finished a particularly grueling personal training session and was so ravenous I could have eaten the entire contents of my kitchen, but so exhausted I didn’t have the energy to lift a finger. I think I stared vacantly into my fridge for a good ten minutes, willing the food to leap out and cook itself. Thank goodness I spied some skirt steak, the quickest cooking cut of beef there is. The injection of iron is perfect after exercise to replenish energy stores.

I had been meaning to make something with the half jar of sun-dried tomatoes that had been languishing at the back of the fridge for a while. So I seized the opportunity for a no-nonsense accompaniment to my steak and threw it in the blender. Then I basically just started throwing other stuff in the blender that seemed to go with it. It was the addition of the tin of anchovies though that turned this from a quick practical supper to a heady combination of meditteranean influence as the kitchen suddenly filled with the salty sweet herby aroma of summer. The sun streamed through the window as I threw my steak on the griddle and I ended up with the most divine heart strengthening salad I have had in my entire Whole30 month. And I have had a lot of salads.

Chargrilled Steak with Sun-dried Tomato and Anchovy  |  Stroud Green Larder

There was plenty of the sauce left over and I have pretty much been adding it to everything ever since. A couple of tablespoons went into a bolognaise I was making, a teaspoon went into some fresh tomatoes to bolster the flavour and I have even been dunking celery into it as a very satisfying snack. The anchovies inject such a deep intensity of savouriness without you even knowing they are there. The sun-dried tomatoes, which can sometimes be a little cloying by themselves, sing of sunshine sweetness whilst the red wine vinegar brings the two into check and the herbs boost the freshness.

Do make this and use it as a salad dressing, a bagna cauda type dip or a pasta sauce; add to your stews, soups or even use as the tomato base for your pizzas. It’s quick to put together and you will reap the benefit for many meals to come. I would imagine it would keep for about a week in the fridge, but it’s far to useful to last that long and mine most certainly didn’t. Luckily, I made some more.

Well, that was it. The very last recipe on my Whole30 challenge. It has been a very good month, I haven’t blogged about even half the lovely recipes I have discovered and I can’t say I have missed out on that much (but oh my goodness I can’t wait to have a gin and tonic). The only real unquenchable craving I’ve had is the actual act of baking which I can’t wait to get back to as soon as possible. Oh, and I have lost a little bit of weight which was the point of the whole exercise but not enough that I can rest on my laurels. So this will not be the end of everything I have learned on the Whole30. I am sure lots of what I blog about in the future will continue in the Whole30 or paleo vein but interspersed with a little bit more cake.

Chargrilled Steak with Sun-dried Tomato and Anchovy  |  Stroud Green Larder

Just as a quick note before you get onto the recipe. I originally made this with skirt steak but when I re-created the dish for the blog I could only get hold of rump steak. It was infact the biggest slab of steak I have ever seen in my life. Obviously you can use any steak you like but do bear in mind that every cut of steak will require different cooking times. The best guide that I have found is on Delia’s website if you are unsure.

Chargrilled Steak with Sun-dried Tomato and Anchovy
Serves 4

600g steak (skirt, rump, sirloin, whatever you fancy)
2 tbsp lemon and garlic oil
1 tbsp Dijon mustard
Salt and Pepper
200g sun-dried tomatoes in olive oil
50g anchovies
2 tsp red wine vinegar
25g of fresh basil leaves
A tbsp roughly chopped fresh oregano
About 100ml olive oil
A large bunch of rocket
1 red pepper, sliced very thinly

  1. Mix together the lemon and garlic oil and Dijon mustard then rub it all over the steak with plenty of salt and pepper.
  2. Heat a griddle pan on the hob until smoking then place the steak in the centre and cook for about 3 minutes each side, depending on how thick your steak is. When it’s done to your liking then remove from the heat and leave to come to room temperature whilst you carry on with the dressing.
  3. Drain the sun-dried tomatoes and the anchovies from their olive oil, reserving the oil as you will need to add it back in later.
  4. Put the sun-dried tomatoes into a blender along with all the ingredients (apart from the rocket).
  5. Measure out the reserved olive oil from the sun-dried tomatoes and anchovies, you need 200ml. If there is not enough then top up with some extra virgin olive oil from your larder. Pour into the blender as well.
  6. Blend it all up until smooth. Check for seasoning before decanting into a jar and drizzling over your warmed steak. Serve with plenty of peppery rocket and slithers of red pepper.

Salmon Tartare

A light refreshing salmon tartare which works excellently as an appetiser on an avocado cucumber salad. No-cook with about 10 minutes of prep. An easy dish and perfect if you are on the Whole30 or eating paleo.

Sesame Salmon Tartare
This sesame salmon tartare is a wonderful example of a carb free, sugar free and dairy free recipe which is just so satisfying and bounteous with all kinds of levels of flavour. It seems a bit fancy but it is really just a gussied up salad with no more skill required than just a bit of chopping and stirring. But then you taste it and you come right back to fancy again.

When you think of eating raw fish you tend to think of sushi or ceviche which can sound a bit clever and terrifying. However, this Salmon Tartare is anything but, just as long as you trust the fish source.

This recipe lies more on the ceviche side than the sushi side as the lime juice in the marinade ‘cooks’ the fish. The salmon is absolutely delicious on its own with a definite hint of umami but with the addition of lightly dressed cucumber and naked avocado it becomes a proper event. It’s the kind of food that requires you to sit at the table and savour every mouthful. Don’t skimp on the sesame seed garnish either, if you can’t get hold of the black sesames just use the white ones, as they provide such a welcome delicate crunch to compliment the soft salmon and the creamy avocado.

Ingredients for the Salmon Marinade

Once you’ve diced the salmon, making sure you remove all the tiny bones then you just need to marinade it 4 ingredients whisked up:

  • lime juice
  • sesame oil
  • coconut aminos
  • red chilli

Salmon Marinade | Stroud Green Larder

Salmon Tartare | Stroud Green Larder

Whilst the salmon is marinating you can prepare the salad which is just diced cucumber and avocado.

TIP: remove the cucumber seeds. It makes the salad more robust and not as watery.

Sesame Salmon Tartare | Stroud Green Larder

If you make this Salmon Tartare then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Salmon Tartare

A light refreshing salmon tartare which works excellently as an appetiser on an avocado cucumber salad
Prep Time30 mins
Course: Appetiser
Cuisine: British
Keyword: paleo salmon recipe, salmon tartare, whole30 recipe
Servings: 4 people
Calories: 394kcal
Author: Georgina Hartley


  • 350 g salmon fillet skin removed
  • 3 limes juiced
  • 25 ml sesame oil
  • 25 ml coconut aminos
  • 1 red chilli sliced thinly
  • 2 avocados
  • ½ cucumber
  • 2 teaspoons rice vinegar
  • 2 teaspoons light olive oil
  • 1 teaspoon black sesame seeds lightly toasted
  • 1 teaspoon white sesame seeds lightly toasted


  • In a medium sized bowl mix together the lime juice, sesame oil, coconut aminos and chilli.
  • Then dice the salmon into small cubes and submerge into the marinade. Stir everything together so the marinade can fully absorb into the salmon then put cling film over the top and place into the fridge for 30 minutes.
  • Meanwhile, peel, de-stone and slice the avocado thinly, arrange it at the bottom of your serving dishes.
  • Then prepare the dressing for the cucumber by mixing together the rice vinegar and olive oil.
  • Peel and scoop out the seeds from the cucumber. Dice it very finely then add it to the dressing, mixing it all up thoroughly. Pile the cucumber on top of the avocado on your serving dishes.
  • Then arrange your salmon on top and sprinkle with the toasted sesame seeds.


  • If you can't get hold of black sesame seeds then just use all white sesame seeds.


Calories: 394kcal | Carbohydrates: 17g | Protein: 20g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 190mg | Potassium: 1055mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6.8% | Vitamin C: 51% | Calcium: 5.4% | Iron: 10.5%

White Peach, Strawberry, Basil and Pistachio Salad: Day 17 of Whole30

Strawberry White Peach Basil and Pistachio Salad
I’d love to be able to tell you that this was the most earth shatteringly innovative fruit salad to ever befall you but the truth is that the recipe is really in the title. I’ve given some quantities below for guidance but really prepare however much you are in the mood for, altering quantities of each ingredient as you see fit, there is no right or wrong, there are just big and small appetites.

Strawberry White Peach Basil and Pistachio Salad  |  Stroud Green Larder

There are few things more luxurious than preparing ripe fruit for a delicate salad. The assortment of colours and distinctive scents make the gentle paring of the peach and the light hulling of the summers’ first blush of strawberries such a joy. It’s a lovely thing to do at 4pm when your energies are waning, lunch was too long ago and dinner too far away. With just a handful of prized ingredients you can encapsulate the spirit of summer and sometimes that is worth even more than the food itself.

Strawberry White Peach Basil and Pistachio Salad  |  Stroud Green Larder

There are two ways to eat this kind of salad, on a shiny hot day in the garden, quietly in repose, listening to distant lawnmowers and watching the puppy playfully catch the water from the hose. Or you can savour every mouthful at a drizzled window pane, willing the grey clouds away with every luscious bite of summer.

Strawberry White Peach Basil and Pistachio Salad  |  Stroud Green Larder

This week I have also enjoyed this salad without the coconut topping but instead with a smattering of black pepper and a light drizzle of very good extra virgin olive oil and it was absolutely cracking.

Strawberry White Peach Basil and Pistachio Salad  |  Stroud Green Larder

White Peach, Strawberry, Basil and Pistachio Salad
Serves 2

1 white peach, sliced
200g strawberries, hulled and quartered
A handful of roughly torn basil
2 tbsp de-shelled pistachios, roughly chopped
3 tbsp thick coconut milk (optional)

Place the fruit, basil and pistachios in a bowl then gently mingle them together with your fingers so they brush up against each other without manhandling or bruising.
If you would like to serve with a topping, whisk up very thick coconut milk until it billows and pour on top.