This quintessential combo is naturally low in FODMAPs with tons of flavor. Officially declared the “salad of the summer” by my husband, it’s refreshing yet filling enough for an al fresco dinner:

INGREDIENTS (SERVES 1):

• 2 cups of baby spinach

• 1/4 cup of sliced cucumbers

• 1/4 cup of sliced strawberries

• 1 ounce of crumbled goat cheese

• 1 tablespoon of sliced almonds or chopped pecans

• Optional: add additional protein like grilled salmon or chicken and/or a sprinkle of finishing salt like Jacobsen Salt Co. infused basil salt – a fun way to add flavor without adding FODMAPs!

MAPLE TAHINI VINAIGRETTE (Yields about four 1-tablespoon servings):

• 1 tablespoon of white wine vinegar

• 3 tablespoons of olive oIl (could use FODY’s shallot-infused olive oil, too!)

• 1 teaspoon of maple syrup

• 1 teaspoon of tahini

• Salt and pepper, to taste

DIRECTIONS: 

1. Dress spinach and cucumbers in one tablespoon of dressing

2. Top with strawberries, goat cheese, sliced almonds and any additional protein.

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