This salad is a great summertime lunch. The baby spinach leaves tend to be better tolerated than regular lettuce (you can also try butter lettuce). Baby boiled potatoes are a gluten-free carbohydrate option that contributes fiber, vitamin B6, vitamin C, potassium and magnesium, while trout is a good source of omega 3 fatty acids and provides natural anti-inflammatory properties.
- 1 packet baby spinach leaves
- ½ medium cucumber, peeled and chopped
- ½ punnet cherry or rosa tomatoes
- 2 Tbs. chopped red pepperdews
- 10 spears asparagus, blanched
- 8 baby potatoes, boiled and quartered
- 1 packet smoked trout
- 175ml low fat or fat free plain yoghurt
- 1 Tbs. lemon juice
- 1 Tbs. dill, chopped
- 1 tsp. vinegar
- black pepper
- Prepare all of the salad ingredients as above and arrange on the spinach leaves.
- Prepare the dressing by mixing the ingredients for the dressing together and drizzle over the salad.
- Adjust seasoning as desired
- Baby spinach leaves tend to be better tolerated than regular lettuce but some people may still experience increased bloating or gas when they eat them in large quantities so include according to tolerance.
- Peeling the hard skin off the cucumber tends to increase tolerance.
- Baby boiled potatoes are a gluten free carbohydrate option that contributes fiber, vitamin B6, vitamin C, potassium and magnesium.
- Trout is a good source of omega 3 fatty acids and provides natural anti-inflammatory properties.
- Substitute half or all of the yoghurt with a smooth cottage cheese.
- Substitute sweet potato for baby potatoes
- Use smoked salmon instead of smoked trout, both are a good source of omega 3 fatty acids.