100g lamb's lettuces or baby spinach leaves, or a mixture of both

½ cucumber, cut into ribbons using a vegetable peeler

100g tomatoes

1 yellow pepper, deseeded and cut into thin strips

125g ball light buffalo mozzarella, cut into slices

2 tsp pumpkin seeds

2 tsp balsamic vinegar


Put the salad leaves, cucumber, tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.

Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Crunchy mozzarella salad
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