Worked out this recipe using "legal" FODMAP foods - someone at the Thanksgiving table experiencing SIBO. I googled appropriate recipes, and dressings and
from there cobbled this together. I relented and used a sweetener in the
dressing, to keep it palatable to the rest of the people at dinner. If I
was making it just for me, I would have left out the sweetener and also
would have added something like yogurt in the dressing. Now, it's
possible to do that with SIBO, but yogurt that you make yourself - that
was more than I wanted to try for this meal! The salad is delicious!!! I made enough for 10
servings at 6.5 oz each. The nutrition count is for one serving.
Ingredients, all organic:
- Kale, 2 bunches - about 285 grams when cut up
- Carrots, shredded - a bag. Was 284 grams.
- Yellow sweet pepper
- Purple grapes
- Pineapple, fresh. Use 3/4 of the pineapple in salad. Rest in dressing.
- Oranges, fresh (2). Use 1.5 in salad; the rest in dressing.
- Lime, fresh - juice it.
- Olive Oil
- Agave nectar
- Orange juice (from the 1/2 orange)
- Ginger root, fresh; grated..
- Lemon juice
- Filberts, ground - about 75 of them to get 1-2 tsp per serving.
- In a huge bowl, cut up the kale into fine strips. Leave out the heavy stems. Massage the kale for 2 minutes.
- Add the shredded carrots, and mix in.
- Dice yellow pepper and add.
- Cut the grapes in half and add. Mix in.
- Peel and core the pineapple, dice 3/4 and add to the salad. Mix in.
- Peel, segment the orange, chop up. Add.
- Mix all of this up, toss.
- Put olive oil in a bowl
- Juice 1 lime. Add to oil.
- Juice 1/2 orange, and add of OJ as needed to get 2 oz. Add to oil.
- Add bit of lemon juice (dash to 1 tsp)
- Add 3 tsp agave nectar (or honey) to oil.
- Grate raw ginger - you'll use about 1 tsp and use the rest for something else. Add to oil.
- Put remaining 1/4 pineapple in a blender.
- Add the olive oil mix with fruit juices and sweetener.
- Add the grated ginger.
- Add 9 sprigs of cilantro - just the leaves. (about 1 Tbsp)
Put dressing on the salad, toss.
Serve with a topping of about 1-2 tsp ground nuts.
Rated a 4.78 on the Kale Scale.
