I love making salads like this because you can pretty much use whatever ingredients you have and make it work! When making salads as a meal and not just as a side, I use these guidelines:
Choose a base (quinoa, rice, cauliflower rice, etc) - 1 cup
Choose a protein (tofu and tempeh for low FODMAP options, or chickpeas / lentils) - 2 cups
Choose any range of vegetables - 4 cups
So this Easter I really wanted to think of ways that I could enjoy the usual Easter treats without causing havoc with my digestive system. For some reason (maybe it’s that I walked past brumbies a few times this week and smelt their fresh, beautiful wheat-and-sugar-filled Easter cooking) hot cross buns were the first thing I wanted to make! I’ve made this recipe 100% low FODMAP (according to the Monash University low FODMAP app), and also gluten free, fructose friendly and refined sugar free.