Curried Salmon Endive Boats (Low FODMAP, Gluten-Free, Dairy-Free)
Prep time
Total time
Low FODMAP, dairy-free, gluten-free, soy-free, SCD, sibodiet, SIBO specific diet.
Recipe type: Appetizer
Cuisine: Indian Fusion
Serves: 4 servings
  • 1 endive
  • 7.5 ounce canned sockeye salmon, drained (Trader Joe's is where I get mine)
  • 1 cup baby spinach, finely chopped
  • 1 carrot, finely chopped
  • 1-2 stalks celery, finely chopped (according to Monash University, ¼ medium celery stalk is considered low FODMAP & ½ stalk is considered moderate FODMAP- choose amount of celery to include based on your FODMAP tolerance)
  • ¾ cup freshly chopped cilantro (about ⅓ bunch)
  • 1 tablespoon + 2 teaspoons curry powder (choose low FODMAP store bought option or see homemade version below)
  • 3 tablespoons mayonnaise (I like to use Primal Kitchen Avocado Oil Mayo because its free of inflammatory oils and yucky additives)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup fresh lemon and/or lime juice
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • ¼ cup finely chopped walnuts
  • 4 tablespoons dried cranberries, finely chopped (according to Monash University, 1 tablespoon is considered low FODMAP- limit serving to ¼ recipe for strict low FODMAP)
  • Low FODMAP Curry Powder- there will be about ½ recipe leftover
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground cardamom
  • 1 teaspoon sweet paprika
  • ½ teaspoon mustard seed powder
  • ¼ teaspoon cinnamon
  1. Chop all vegetables accordingly.
  2. Make low FODMAP curry powder by combining turmeric, coriander, cumin, cardamom, paprika, mustard seed powder, and cinnamon in a small jar. Stir.
  3. In a large bowl, combine salmon, spinach, carrot, celery, cilantro, 1 tablespoon + 2 teaspoons curry powder, mayonnaise, olive oil, lemon/lime juice, black pepper, cayenne, walnuts, and cranberries. Taste and alter seasonings as needed.
  4. Arrange endive leaves on a large plate. Scoop salmon salad into endive boats. Enjoy!
This recipe works great as an appetizer for social gatherings! I would recommend doubling the recipe if using in such a manner. The salmon salad also works great as a dip with crackers or cucumber slices. If you can tolerate any form of bread, it makes a great sandwich filling!!
Nutrition Information
Serving size: ¼ recipe Calories: 326kCal Fat: 19g Saturated fat: 3g Unsaturated fat: 16g Trans fat: 0g Carbohydrates: 26g Sugar: 8g Sodium: 330mg Fiber: 11g Protein: 15g Cholesterol: 42mg
Recipe by Bridgetown Nutrition at