This is an easy low-FODMAP recipe for everyone’s favorite salad- low-FODMAP Strawberry Salad with Spinach, toasted pecans and low-FODMAP Poppyseed Dressing. So delicious, light and healthy for you.
This has always been my go-to summertime salad, but you will enjoy serving this salad all year round.
You may also love my low-FODMAP Caesar Salad, low-FODMAP Spinach Salad with cranberries and pumpkin seeds or my low-FODMAP Southwest Salad. Or check out over 450 more low-FODMAP recipes on my blog.
Be healthy and happy,
Rachel Pauls, MD
Everyone’s Favorite Low-FODMAP Strawberry Salad with Low-FODMAP Poppyseed Dressing; Gluten-free, Vegan
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *USING AVAILABLE FODMAP DATA AT TIME OF POSTING
Serves 5 or more
Prep time: 20 minutes, can make dressing in advance and refrigerate before use
Ingredients
For Low-FODMAP Strawberry Salad
- 325 g (about 1 pint) fresh strawberries, chopped or halved
- Can also add 1 cup blueberries or chopped grapes for a more colorful salad
- 65g is one low-FODMAP serving due to fructose levels
- 80 g toasted pecans, halved or chopped
- or use my low-FODMAP Sweet Pecans recipe or my low-FODMAP Candied (Toffee) Pecans for a decadent treat!
- 4-5 cups baby spinach, bibb or butter lettuce, romaine or radicchio or a combination!
- 2 to 4 tablespoons low-FODMAP poppy seed salad dressing (see below recipe)
- For non-vegan salad: add 3/4 cup crumbled feta cheese or goat cheese
For low-FODMAP Poppyseed Salad Dressing
Makes 1 cup, or 16-20 servings
- 1/4 cup raspberry vinegar or red wine vinegar
- 5 tablespoons sugar (feel free to increase or decrease to your preference)
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard powder
- 1/2 cup olive oil, canola oil or avocado oil
- 2 teaspoons mayonnaise, optional for non-vegan version and a creamier dressing (check to ensure no high fructose corn syrup in your brand)
- I omitted mayonnaise for my recipe
Directions
Prepare low-FODMAP Poppyseed Dressing
- Whisk the raspberry or red wine vinegar and sugar until the sugar is mostly dissolved
- Add the poppy seeds, salt, and ground mustard, and whisk to combine
- Whisking the dressing steadily, pour the oil into the dressing in a slow stream
- Continue whisking until completely combined
- If desired, add the mayonnaise and whisk again
- Transfer to a covered container and store in the fridge for several weeks
- Shake to recombine before using
Prepare low-FODMAP Strawberry Salad
- Place the spinach or desired lettuce in a large bowl
- Drizzle 1 tablespoon of the poppy seed dressing over the greens and toss gently to coat
- Continue adding tablespoons of dressing as needed until the greens are all evenly coated with dressing
- Add the sliced strawberries, pecans, and optional feta cheese and gently toss to combine
- Serve immediately
- Absolutely delicious!
