The inspiration for this recipe comes from one of my favorite places to eat here in Portland- Prasad Cafe. It is a gluten-free, vegan, organic cafe located in the Pearl district (since writing this post, there is now also a location in NE Portland- the menus are different).
Although many of the menu items at Prasad contain beans, quinoa, lentils, or other high thiol or high FODMAP foods, their El Dorado Salad (which is no longer on the menu) can be made mostly low FODMAP, low thiol by removing the cilantro, green onion, and avocado. But that’s no fun! I can usually (now that my symptoms are minor) handle the salad at Prasad without having to make any changes.
My love for Prasad’s El Dorado Salad inspired me to make a flavor-packed SIBO-friendly version. Enjoy!
- 3 handfuls mixed greens (or your favorite greens- I used baby spinach in the pictures)
- 3 medium carrots, ends trimmed
- 1 English cucumber, finely chopped
- ¼ cup sun dried tomatoes packed in olive oil, finely chopped
- 1 avocado - HIGH FODMAP- optional
- Creamy Walnut Sauce:
- 1 cup walnuts
- 2 T fresh lemon juice
- 2 T olive oil
- 1 jalapeno, halved & seeds removed
- ½ t ground cumin
- ½ t red chili powder (check ingredients to ensure no additives)
- dash of cayenne pepper
- 5 T water
- sea salt & black pepper to taste
- Chili Vinaigrette:
- 6 T extra virgin olive oil
- 3 T red wine vinegar
- 1 teaspoon red chili powder (check ingredients to ensure no additives)
- 1 teaspoon ground cumin
- In a food processor, add carrots. Pulse until carrot pieces are about the size of grains of rice. Set aside in a bowl.
- Prepare creamy walnut sauce by combining ingredients in food processor and pulsing until smooth. Add more water (if necessary) for creamy texture. Alternatively, you can try using a high-speed blender.
- Combine chili vinaigrette ingredients in a jar and stir.
- Assemble salad by topping greens with carrot "rice", sliced cucumber, sun dried tomatoes, avocado (optional), creamy walnut sauce, and chili vinaigrette.