A crisp, sweet, savory, tasty, nourishing low FODMAP salad for people with digestive distress, IBS or SIBO. Vegan and nut allergy modifications are included!This recipe be used as a side dish or an entrée depending on what kinds of fixings you choose to include (and what kind of portions you're having too)!
3/4cupchopped pecans or walnuts (both low FODMAP)For nut allergies: swap nuts for sunflower seeds!
4oz.or 3/4 cup goat cheese or feta
Vegan/dairy free alternative: omit the cheese or try Treeline cashew-based probiotic-enriched French style plant-based cheese!
Optional: for extra protein (esp. if making into a meal versus a side dish), add ~6 to 8 oz. cooked, diced chicken.
Vegan/vegetarian protein option: add ~6 to 8 oz. firm tofu
Homemade Balsamic Vinaigrette Ingredients:
1/4cupextra-virgin olive oil
2tbspreal maple syurp (low FODMAP, vegan)GAPS option: swap for raw honey*.
Dressing (do this first):
Prepare vinaigrette by whisking olive oil, balsamic and maple syrup (or raw honey) in a small bowl until smooth.
In a large bowl, toss spinach with the vinaigrette dressing (right after dressing has been stirred) then add remaining ingredients. Continue to toss until uniform.
*Honey is considered a high FODMAP food but generally well tolerated for people who don't specifically have a fructose intolerance or SIBO!*Raw honey is unpasteurized which means it still contains live enzymes. Based on anecdotal reports and personal case study observations, raw honey is better tolerated by people from a digestive standpoint compared to pasteurized honey.