Gluten-Free Spinach Chopped Salad Roll: A Healthy and Flavourful Delight
Looking for a fresh, nutritious dish that’s both gluten-free and easy to make? This Spinach Chopped Salad Roll is an excellent choice. It combines a vibrant spinach wrap with a creamy, crunchy filling of shrimp and fresh vegetables. Perfect as a light meal or appetiser, this roll is packed with flavour and nutrients, making it a great addition to any healthy eating plan.
You’ll find the full written recipe with measurements right below the description.
Whisking Egg Whites to Firm Meringue
One of the most crucial steps in this recipe is whisking the egg whites into a firm meringue. This step is essential as it gives the roll its light, airy texture. Be sure to whisk the egg whites with a pinch of salt until stiff peaks form. Properly whipped egg whites ensure that the roll bakes evenly and holds its shape when filled and rolled. This technique is key to achieving the perfect texture for your gluten-free spinach roll.
The Spinach Roll: A Gluten-Free Base
The base of this roll is made from egg whites and almond flour, providing a light and fluffy texture while keeping it gluten-free. One of the key ingredients that gives this roll its vibrant green colour and enhanced nutritional profile is spinach powder. For this recipe, I’m using JUX freeze-dried Spinach Powder, which contains only pure spinach—nothing else, just dried. This ensures you get all the benefits of spinach in a concentrated form.By the way, use the code SHICOCOOKS10 to get 10% off your first order.
If you don’t have spinach powder on hand, fresh spinach can easily be substituted.
Mix the egg yolks with spinach powder
Fold the yolk mixture into the whites.
How to Substitute Spinach Powder with Fresh Spinach
If you prefer to use fresh spinach, start by wilting and draining 100g of spinach. Remove as much moisture as possible to prevent the roll from becoming too wet. Blend the drained spinach with the egg yolks in a food processor until smooth. Gently fold this mixture into the whipped egg whites, just as you would with the spinach powder.
The result is a beautiful, green roll that serves as the perfect base for the filling.
Crafting the Perfect Filling
The filling for this Spinach Chopped Salad Roll is both creamy and refreshing. Start by spreading a layer of cream cheese over the cooled spinach roll and sprinkle with oregano.
The filling includes finely chopped arugula, juicy cherry tomatoes, crisp cucumber, creamy avocado, and tender cooked shrimp. These ingredients are mixed with fresh lemon zest and juice. This creates a vibrant and flavourful filling that contrasts perfectly with the spinach wrap.
Rolling and Serving
After distributing the filling on the spinach roll, leave a small border on one side for a clean roll.
Roll it tightly, wrap it in cling film, and chill in the fridge for at least an hour. This allows the roll to set and makes it easier to slice.
Once chilled, slice the roll into pieces and serve. Each slice reveals a beautiful cross-section of the colourful filling, making it as visually appealing as it is delicious.
Enjoy this Gluten-Free Spinach Chopped Salad Roll as a healthy appetiser or light meal that’s sure to impress! Watch the step-by-step video on our Instagram.
Check out our other viral gluten-free recipes, such as the Courgette Wrap and Potato Wrap, along with our latest hit—the Mini Crushed Potato Tarts, where we also use spinach powder!
Happy Baking,
Izabella
Description
This vibrant and healthy Spinach Chopped Roll is a gluten-free delight, perfect for a light lunch or an elegant appetiser. Featuring a spinach-almond flour roll filled with creamy cheese, fresh arugula, succulent shrimp, and crisp vegetables, it’s both nutritious and delicious. Easy to prepare and visually appealing, this dish is sure to impress!
Ingredients
For the Roll:
For the Filling:
Instructions
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Preheat the oven to 180°C (350°F).
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Separate the eggs, placing the yolks in one bowl and the whites in another. Add a pinch of salt to the whites and whisk until stiff peaks form.
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Mix the yolks with spinach powder. If using fresh spinach, blend the egg yolks with 100g wilted, drained fresh spinach in a food processor until smooth.
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Gently fold the yolk mixture into the whites.
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Then add almond flour and mix until incorporated.
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Spread the mixture evenly onto a baking tray lined with parchment paper. Bake for 9-10 minutes, or until set. Let cool completely.
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Spread cream cheese over the cooled spinach roll and sprinkle with oregano.
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Finely chop arugula, shrimp, cherry tomatoes, cucumber, and avocado. Mix with lemon zest, lemon juice, salt, and pepper.
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Place the filling on the spinach roll, leaving about 2 inches on one side.
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Roll tightly from the filled side towards the empty side.
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Wrap the roll in cling film and chill in the fridge for at least an hour. Slice and serve. Enjoy!
JUX
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Servings: 6 ServingCalories:238.76kcalTotal Fat:17.29gSaturated Fat: 5.37gTrans Fat: 0.21gCholesterol:176.22mgSodium:334.9mgPotassium:462.43mgTotal Carbohydrate:10.15gDietary Fiber: 4.02gSugars: 3gProtein:13.23gVitamin A: 133.93IUVitamin C: 18.36mgCalcium: 81.15mgIron: 1.21mgVitamin D: 0.59IUVitamin E: 1.84IUVitamin K: 19.62mcgThiamin: 0.07mgRiboflavin: 0.24mgNiacin: 1.46mgVitamin B6: 0.25mgFolate: 57.68mcgVitamin B12: 0.7mcgPhosphorus: 220.14mgMagnesium: 34.64mgZinc: 1.22mg
Note
• For a vegetarian option, you can replace the shrimp with grilled vegetables or tofu.
If you prefer a dairy-free version, use a dairy-free cream cheese alternative.
The roll can be made a day in advance and stored in the fridge, wrapped in cling film.
Feel free to experiment with different herbs and spices to suit your taste.
Ensure the roll is completely cool before adding the filling to prevent the cream cheese from melting.
For added crunch, you can include chopped nuts or seeds in the filling.
