Low FODMAP Tuna Salad
A simple and flavourful salad made with canned tuna, low FODMAP veggies, and a dairy-free dressing that’s suitable for Crohn’s sufferers.
Servings: 2 people
Calories: 33kcal
Equipment
- Mixing bowl
- Tin opener
- Whisk
- Air fryer (optional)
Ingredients
- 1 tin 160g of tuna, drained
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes halved
- 1/4 cup sliced cucumber
- 1/4 cup sliced red pepper
- 1/4 cup sliced carrots
- 1/4 cup chopped spring onions green part only
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Add tuna, salad greens, cherry tomatoes, cucumber, red pepper, carrots, and spring onions to the bowl and toss to combine.
- Serve immediately or refrigerate until ready to serve.
- If using an air fryer, toss the sliced veggies in a little olive oil and air fry at 180°C for 10-15 minutes until crisp.
Notes
This salad can be served as a main or side dish.
You can also add other low FODMAP veggies like courgette or radishes.
The salad can be made ahead of time and stored in the fridge for up to 2 days.
To make it a complete meal, serve with a side of gluten-free crackers or bread.
You can also add other low FODMAP veggies like courgette or radishes.
The salad can be made ahead of time and stored in the fridge for up to 2 days.
To make it a complete meal, serve with a side of gluten-free crackers or bread.
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