Chili Vinaigrette Salad with Creamy Walnut Sauce (Low FODMAP, SCD, Vegan)
Prep time
Cook time
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Low FODMAP, Gluten-free, Dairy-free, Soy-free, Egg-free, Low thiol, SCD, Paleo
Recipe type: Salad
Serves: 4
  • 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
  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.
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!
Recipe by Bridgetown Nutrition at