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This Low FODMAP cottage cheese salad is a bread free canape ‘parcel’, filled with cottage cheese and fresh vegetables.
It is very easy to prepare.
The most time it took me to pick the vegetables and herbs. What a lovely autumn morning, I enjoyed it and the beautiful rising sun!
This recipe is:
high in PROTEIN
GLUTEN FREE
LACTOSE FREE
lower in fat – only 3.9 g fat
contains around 3 portions of vegetable
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 1 serving of a Low FODMAP cottage cheese salad:
1 cup of green lettuce
8 pcs cherry tomato
82 g – 1 medium red tomato
80 g cucumber
1 leaf of kale, 1 tbsp. kale, 1 tbsp parsley, 1 tsp thyme, 1 tsp oregano, 1 spring onion, green part only
salt, pepper to taste
100 g cottage cheese, lactose free
Instructions for 1 serving of a Low FODMAP cottage cheese salad:
Wash all of the vegetables. Shake off the excess water.
Arrange lettuce leaves on a dinner plate. Chop the cucumber and a medium tomato to your liking and your selection of herbs, finely.
It is full of flavour, thanks to the herbs, that are all Low FODMAP. You can use herbs in cooking hot meals as well, both fresh and dried.
Make layers of cream cheese, veg and herbs, on the lettuce leaves.
Sprinkle with salt and pepper.
Enjoy!
Smacznego!
Nutritional Facts for 1 serving:
163 kcal
19.9 g Carbs
15.9 g Protein
3.9 g Fat
For more low FODMAP salad recipes, please go to: Salad recipes
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