One of my favorite classic combos: bacon, lettuce and tomato made into a yummy summer salad. I added a bonus: a smattering of avocado! Yum!
I know bacon isn’t the perfect health food…but I am all about balance over here. 🙂 My favorite new find is al fresco uncured chicken bacon. It tastes A-M-A-Z-I-N-G and is gluten free, no nitrates added, no artificial ingredients, fully cooked (no major mess!) and has 40% less salt than traditional pork bacon.
In case you were wondering…the chicken bacon ingredients include: skinless chicken meat, water, raw sugar and 2% or less of sea salt and celery powder. Though celery powder hasn’t been tested for FODMAPs–I am hopeful this small amount will be tolerated by most FODMAPers.
- Serves 4-6
- 4-6 cups salad greens, washed and chopped as desired
- 1 medium tomato, diced
- 2 carrots, cut in bite size strips
- 8-10 slices bacon, cooked and cut in bite size pieces (I used al fresco fully cooked uncured chicken bacon and warmed up prior to serving.)
- 1/2 avocado, sliced into thin slices
- Sprig of fresh dill, chopped (optional)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Layer lettuce, tomato, carrot, bacon, & avocado on platter or in medium salad bowl.
- Whisk salad ingredients together and drizzle over salad, as desired.
- Garnish with fresh dill, if using.
I hope your week is going great! I snuck up to my Maine cottage -just me and my crazy but cute lab, Lucy to get some serious writing done! I am working on my 6th book project. This book, like many of my others is a collaborative project–which is nice to have a little division of labor! I am excited to share this one w/ you all…but it will be a while yet…not until next year!
Hope you are gearing up for a great 4th of July! I am working on a post on mast cells and another one on SIBO. Stay tuned.
8 replies on “BLT Salad with Avocado“
I cannot wait to make this! Thanks, Kate, for continually making our FODMAP food menus more lively. Btw, do you have a guacamole dip recipe? If so, where would I search? Thanks much.
I don’t think I do have a guacomole recipe—up on the blog. I just mash one ripe avocado with 1-2 teaspoons lime juice, a few red pepper flakes, and a drizzle of garlic infused oil (1 teaspoon) and one chopped and deseeded, medium size tomato, salt to taste. I would limit to 1/4 cup. Adding the tomato lets you consume a little more as you will getting a little less avocado in every bite!
Now, put it in a processor and turn it into mush. Welcome to gastroparesis with FODMAP issues.
Yes, this recipe would not be the best for gastroparesis patients. But, I would check out Crystal Saltrelli’s site to get some ideas: http://livingwithgastroparesis.com/personal-update-normal-gastric-emptying/
Kate, can you explain what part of HPMC causes the issues for IBD patients? Is it the cullulose because it’s hard to digest or another portion of the ingredient? Just curious because cellulose is in alot of food items.
Hi Deborah, not sure. Cellulose is an insoluble and non fermenting fiber–naturally found in plants. I believe you are talking about carboxymethylcellulose that is linked with gut inflammation–and it is derived from the cellulose in plants–from what I understand.
What kind of lettuce did you use here? I usually stick to spinach, but am trying to expand to other fodmap friendly leafy greens.
Hi Becca, most of my patients do best with tender leaf lettuce or baby greens: arugula, butter lettuce, baby spinach, baby romaine.
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