Meal Type: Lunch, Salads
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce
Cooking Time: Under 15 minutes
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce
Cooking Time: Under 15 minutes
Prep: 10 mins
Cook: 0 mins
Yields: 4 servings
This smoked salmon salad with red wine vinaigrette is a delicious salad for lunch or a light dinner. Suitable for a Low FODMAP and SIBO diet.
Imperial
Metric
Ingredients
Salad
- 14 oz smoked salmon, cut into strips
- 3 cups arugula
- 3 cups baby spinach leaves
- 8.5 oz cherry tomatoes
- 2 small zucchinis
- 2 tbs white sesame seeds, lightly toasted
- 2 tbs black sesame seeds, lightly toasted
Vinaigrette
- 4 tbs olive oil
- 4 tbs red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
Method
Salad
- Cut the zucchini length wise, then chop into half-disks. Plunge into boiling water for 30 seconds then plunge into iced-water to prevent the zucchini from cooking any further. Drain and set aside.
Side Dish
- In a jar with a screw-top lid, add all of the vinaigrette ingredients. Tightly screw on the lid and shake vigorously until the dressing has combined.
To Serve
- Divide the arugula and spinach leaves across 4 plates. Top with strips of salmon, cherry tomatoes and zucchini. Drizzle the red wine vinaigrette over the top and scatter with sesame seeds. Serve immediately.
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