A fresh salad bursting with flavour!
All of them join forces to offer you and your family your gut bacteria, a tasty, nutritious experience in every bite!
- Salmon : Source of protein and rich in omega-3 (EPA/DHA)
- Strawberry: Source of insoluble fibers and vitamin C
- Citrus : Source of vitamin C and antioxidants
- Walnuts : Source of polyunsaturated fatty acids favourable to cognitive health
- Quinoa: Gluten-free and gluten-free whole grain low in FODMAP
We love it!
Low FODMAP recipe:
This recipe is low in FODMAP. In spite of everything, listen to your symptoms and recommendations from your nutritionist.
Refreshing salmon salad
A fresh salad bursting with flavour!
Servings: 2
Ingredients
- 2 nets salmon, skinless (about 180 g or 1/3 lb each)
- 1 t. (250 ml) quinoa, cooked
- 4 t. (1 L) of baby spinach
- ¼ t. (60 ml) organic strawberries or washed and cut
- 2 tbsp (30 ml) mandarins, fresh or canned
- ¼ t. (60 ml) walnuts, chopped
- 1 net olive oil, citrus or blood orange flavored* Pepper, to taste
- Pepper, to taste
Instructions
- Preheat a skillet over medium-high heat.
- Sear salmon for 2 to 3 minutes on each side, then lower heat and cook until desired doneness. Add pepper to taste.
- Place the spinach in two bowls, followed by the warmed quinoa. Add the fruit and walnuts. Place the salmon pieces on top, then drizzle each with oil.
Notes
* For those who don't have a citrus or blood orange-flavored olive oil, an extra-virgin or camelina olive oil may be just the thing.
Recipe and photo by Catherine Michaud,
French 
English