Ingredients


100g lamb's lettuces or baby spinach leaves, or a mixture of both

½ cucumber, cut into ribbons using a vegetable peeler

100g roasted red peppers in oil from a jar (reserve 1 tbsp oil for drizzling)

4 small tomatoes halved

125g ball light buffalo mozzarella, cut into slices

2 tsp pumpkin seeds

2 tsp balsamic vinegar

1 handful basil leaves


Serves - 2







Method


Put the salad leaves, cucumber,  tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.

Divide the mozzarella equally between the plates, scatter with pumpkin seeds, basil, and drizzle with balsamic vinegar and oil from the capsicums.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Crunchy mozzarella salad -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree