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Chili Vinaigrette Salad with Creamy Walnut Sauce (Low FODMAP, SCD, Vegan)

May 31, 2015 By Riley Leave a Comment

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).

Low FODMAP Chili Vinaigrette Salad w/ Creamy Walnut Sauce

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!

Low FODMAP Chili Vinaigrette Salad 2

 

Chili Vinaigrette Salad with Creamy Walnut Sauce (Low FODMAP, SCD, Vegan)
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Low FODMAP, Gluten-free, Dairy-free, Soy-free, Egg-free, Low thiol, SCD, Paleo
Author: Riley Wimminger
Recipe type: Salad
Serves: 4
Ingredients
  • Salad:
  • 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
Instructions
  1. In a food processor, add carrots. Pulse until carrot pieces are about the size of grains of rice. Set aside in a bowl.
  2. 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.
  3. Combine chili vinaigrette ingredients in a jar and stir.
  4. Assemble salad by topping greens with carrot "rice", sliced cucumber, sun dried tomatoes, avocado (optional), creamy walnut sauce, and chili vinaigrette.
Notes
To make it a complete meal, serve with grilled steak or chicken. For carbohydrates, I like to serve this recipe with Simple Mills Artisan Bread (made into flatbread). If you have extra walnut sauce, add it atop the bread for a hummus-like touch!
3.5.3226

 

Filed Under: Main Event, SIBO Recipes Tagged With: dairy-free, egg-free, gluten-free, low FODMAP, Paleo, SCD, SIBO, soy-free, vegan

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Welcome! I'm Riley- master's degree trained nutritionist. Dedicated to helping you overcome digestive (IBS/SIBO/SIFO) & related issues. Just like I have. I share flavorful, healthful, mostly low FODMAP recipes that go above & beyond- gluten-free, dairy-free (except butter/ghee), soy-free, & easy on the oats & eggs! Newer recipes are less likely to be low FODMAP as I continue to heal and expand my diet. I want to help you live a healthier & happier life. Read More…

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