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Low FODMAP Recipe : Warm rice & shrimp salad

Ingredients

250g pouch Mediterranean tomato rice

1 large zucchini/courgette, diced

250g packet cooked large shrimp

a good handful of fresh basil leaves, torn

1 tsp lemon juice, plus extra for drizzling

1 tbsp olive oil, plus extra for drizzling

50-60g bag of your favourite fresh salad leaves, to serve

Method

Make the rice as it says on the pack, then tip into a bowl.

Toss in the zucchini/courgette, shrimp and basil, then moisten with the lemon juice and oil and season to taste.

Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.


Recipe from Good Food magazine

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