Low FODMAP : Shrimp, pomegranate & grapefruit salad


2 pink grapefruits, zest and juice from 1, segments cut from the other

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp caster sugar

2 tbsp chopped dill

300g cooked, peeled shrimp

½ cucumber, halved lengthways, seeds scooped out with a teaspoon, diced

2 handfuls frisée, torn

2 handfuls rocket

100g pack pomegranate seeds


Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing.

Mix half with the shrimp and allow to marinate for 10 mins.

Just before serving, gently toss the cucumber, frisée and rocket with the remaining dressing.

Add a pile to each of 6 starter plates, along with the shrimp and grapefruit segments.

Scatter over the pomegranate seeds and serve.

Recipe from Good Food magazine

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