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  • Jefferson Adams
    Jefferson Adams

    Raw Vegetables with Fancy Aioli (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: Aioli saves the day. Photo: CC--didricks

    Celiac.com 09/14/2016 - Want to get gluten-free and fancy in a flash, with minimal effort and maximum culinary impact? Mayonnaise is your friend.

    Ingredients:
    Fresh vegetables, cut into bite-sized pieces. (I usually include carrots, steamed cauliflower, steamed broccoli, blanched asparagus, fresh radishes, fresh celery, fresh cucumbers, and fresh tomatoes.)

    Mayonnaise
    Your choice of spices, including Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice.

    Directions:
    Mix 1-2 tablespoons mayonnaise as desired with Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice.

    Place into small serving dishes, and serve with vegetable platter.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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