Low FODMAP Recipe - Crunchy mozzarella salad

Method

Put the salad leaves, cucumber,  tomatoes and capsicum/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, and drizzle with balsamic vinegar and oil from the capsicums.

Recipe from Good Food magazine



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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 capsicum/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

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