Summer is just around the corner and it’s time to create a gorgeous salad! This Slightly Different Raspberry & Mint Summer Salad is perfect for evenings where you don’t want to cook or to take to your next BBQ.
It has delicious fruity pops from the grapes and blueberries (trust us these fruits are delicious in salads), cool and crunchy cucumber, golden croutons and a deliciously tangy raspberry and mint dressing.
This salad is vegan and low FODMAP – we’ve even snuck in a low FODMAP serving of black beans.
MAKES: 2 light meals
2 slices low FODMAP bread
1.5 tbsp butter or dairy free spread
1.5 tsp garlic infused oil
Season with salt and pepper
Sprinkle with dried oregano
4 tbsp canned black beans (rinsed & drained)
150g (1 cup) red grapes (cut in half)
1 small cucumber
60g (1/2 cup) blueberries
2 large handfuls lettuce
2 tbsp spring onion (green leaves only, finely sliced)
2 tbsp Slightly Different Raspberry & Mint Dressing
Preheat the oven to to 180ºC (355ºF) fan bake function.
Rip the bread into little chunks and place in a large bowl. In a small mug melt the dairy free spread/butter in the microwave for a few seconds. Mix through the garlic infused oil. Then toss through the bread - keep moving the bread around the bowl until it is lightly coated. Then season the bread with the salt and oregano. Line a flat baking tray with baking paper/parchment paper and evenly spread the croutons onto the tray.
Cook the croutons in the oven for ten minutes, turn and cook for a further 2 to 3 minutes until golden brown.
While the croutons cook, rinse and drain the canned black beans, slice the grapes in half, cut the cucumber into chunks, wash the lettuce, and finely slice the green leaves of the spring onion.
Assemble the salad ingredients on to plates, top with cooked croutons and drizzle in Slightly Different Raspberry and Mint Salad Dressing.
A Low FODMAP recipe reviewed & approved By 'A little Bit Yummy's' dietitian team.
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