This low fodmap salad is vegan, gluten-free, liver cleansing, and served with a delicious low fodmap almond butter lime dressing. The low fodmap salad ingredients include spinach, red pepper, carrot, and cucumber.
I love using a Thai Almond butter dressing as a buddha bowl dressing, so I decided to make a low fodmap version for SIBO and IBS that blends beautifully over this rainbow low fodmap summer salad.
Benefits of this rainbow low fodmap salad
This salad is full of liver cleansing phytonutrients found in the colors of the vegetable rainbow!
Spinach is an excellent source of plant-based protein and folate to support the MTHFR gene. This post is all about what you need to know about MTHFR and SIBO. Many people initially have to implement a low fodmap diet due to small intestinal bacterial overgrowth, which connects to a dirty MTHFR gene and PEMT gene.
Cucumber is a cooling, soothing and hydrating vegetable. Many people have inflammation in the gut, and cucumber is excellent for helping to soothe.
Both carrots and red pepper are fantastic low fodmap vegetables to bulk up salads and cleanse the liver.
Serve this low fodmap salad as a side salad with the almond butter lime dressing. You can quickly turn it into a low fodmap buddha bowl by adding grilled chicken or hemp seeds for additional protein and some basmati rice drizzles with the oil-free almond butter dressing.
Such a healthy low fodmap salad or buddha bowl with healthy fats, protein, and carbohydrates! Garnish with some fresh cilantro, and you have the tastiest salad or buddha bowl. The choice is yours.
The ingredients for the low fodmap Almond butter lime dressing include:
- 1/3 cup almond butter
- 2 tbsp lime juice
- 1 tbsp tamari
- 2 tsp honey
- 6 tbsp water
- 4 tsp fresh ginger
Place all ingredients into a mason jar and blend using an immersion blender. Serve the dressing over the following liver cleansing low fodmap salad.
Liver Cleansing Low Fodmap Salad
- immersion blender
- 4 cups spinach
- 1 red pepper
- 1 lebanese cucumber
- 1 medium carrot
- Wash the vegetables then chop the carrot, cucumber and red pepper length ways. Further dice the vegetables.
- Place the chopped vegetables on top of the spinach and serve with the almond butter lime dressing.
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