Low FODMAP Mustard Salmon Mason Jar Salad
Ingredients
MAKE GLUTEN FREEServings:
Mustard Dressing
1
lemon juice*
1
olive oil
0.5
dijon mustard*
1
black pepper
Other Ingredients
70
fresh salmon fillets (remove the bones)
0.5
cucumber (cut into bite-sized chunks)
0.25
red bell pepper (seeds removed, diced)
2
avocado (diced)*
1
lettuce (butter, iceberg, red coral) (shredded)
Low FODMAP Mustard Salmon Mason Jar Salad
Fresh flavours, crunchy ingredients and packed full of omega 3… this low FODMAP Mustard Salmon Mason Jar Salad is perfect and makes for a guilt-free low FODMAP recipe for lunch.
FODMAP note: Avocado has a small low FODMAP serving size, all you need to do is divide the recipe into the recommended number of servings.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Egg Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREEServings:
Mustard Dressing
1
lemon juice*
1
olive oil
0.5
dijon mustard*
1
black pepper
Other Ingredients
70
fresh salmon fillets (remove the bones)
0.5
cucumber (cut into bite-sized chunks)
0.25
red bell pepper (seeds removed, diced)
2
avocado (diced)*
1
lettuce (butter, iceberg, red coral) (shredded)
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
297
Fat
22.1g
Saturates
3.2g
Protein
16.9g
Carbs
9.9g
Sugars
3.5g
Fibre
3.6g
Salt
0.1g
Iron
1.3mg
Calcium
37.8mg
Calories
297
Fat
22.1g
Saturates
3.2g
Protein
16.9g
Carbs
9.9g
Sugars
3.5g
Fibre
3.6g
Salt
0.1g
Iron
1.3mg
Calcium
37.8mg
Calories
297
Fat
22.1g
Saturates
3.2g
Protein
16.9g
Carbs
9.9g
Sugars
3.5g
Fibre
3.6g
Salt
0.1g
Iron
1.3mg
Calcium
37.8mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Pre-heat the oven to 200ºC (390ºF) on bake function. Place the salmon fillet in a small oven proof dish. Remove any bones with tweezers. Drizzle with neutral oil and rub with salt and pepper. Bake for 10-12 minutes or until the salmon is cooked. Remove from oven.
- While the salmon cooks mix together the mustard dressing and prep the cucumber, red capsicum/bell pepper, lettuce and avocado. Add a small squeeze of lemon juice over the avocado to stop it browning.
- Once the salmon has cooled, shred with a fork.
- Then place in a mason jar (preserving jar) in this order: mustard dressing, cucumber, red capsicum/bell pepper, avocado, salmon, lettuce.
- When you’re ready to eat shake the jar to coat in dressing then eat with a fork or transfer to a bowl. Enjoy!
Buying Tips
Make your lemon juice and lemon zest from fresh lemon.
Small amounts of avocado are low FODMAP. Just make sure you limit your serving to a 4 tablespoon serve (60g/2.1oz).
Check your mustard does not contain onion or garlic powder.
Gluten Free Tips
There are no gluten free tips for this recipe.
Dairy Free Tips
There are no dairy free tips for this recipe.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More
