Strawberry, spinach and cucumber edamame salad with yogurt sauce
A juicy, creamy salad, perfect for enjoying strawberries!
Servings: 4
Ingredients
Yogurt sauce
- ¾ cup (180 ml) plain Greek yogurt 0%
- 1 tbsp (15 ml) old-fashioned mustard (grainy mustard)
- 2 tsp (10 ml) maple syrup
- 1 tsp (5 ml) lemon juice
- Pepper to taste
Salad
- 4 t. (1 L) spinach
- 2 t. (500 ml) of cucumbers diced
- 1 t. (250 ml) of fresh strawberries trenches
- 2 green onions chopped
- ¼ by t. basil chopped
- 2 tbsp (30 ml) fresh chives chopped
- 2 ½ t. (625 ml) fresh shelled edamame
- 3 tbsp (45 ml) camelina seeds
Suggested accompaniment
- Greek whole grain pitas, baked OR cooked quinoa / buckwheat / brown rice
Instructions
- In a bowl, combine all sauce ingredients.
- In a second bowl, combine all salad ingredients.
- Divide salad evenly into 4 portions and top each portion with dressing. Toss well.
- Complete the salad with the side dish of your choice, including the one suggested above.
Notes
Low FODMAP substitutions:
- Opt for lactose-free yogurt
- Choose a starch low in FODMAPs.