Low FODMAP Recipe  

Asian prawn & pineapple salad

Ingredients

1 small pineapple or 350g pineapple chunks

140g beansprouts

250g cooked king prawns

½ cucumber, peeled, deseeded and sliced on the angle

200g tomatoes, halved

handful mint leaves, very roughly chopped

For the dressing

½ red chilli, deseeded and sliced

1 tsp  garlic  oil

1 tsp golden caster sugar

juice 2 limes

1½ tsp fish sauce

Method

Mash the chilli, garlic oil and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.

Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.


Recipe from Good Food magazine, October 2009

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