Tomato and basil salad with a lemon and balsamic dressing




Serves: 1

Prep time: 10 mins

Difficulty: easy






  • 2 salad tomatoes
  • 1 handful fresh basil
  • 1 handful spinach
  • 5 green olives
  • 1 large carrot grated
  • 1 small courgette
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon sunflower seeds
  • pinch salt and pepper


  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice



  • In a dry frying pan toast the seeds over a medium heat and set to one side.
  • Roughly chop the tomatoes, grate the carrot and thinly slice the courgette. Add to a large salad bowl.
  • Add the olives, spinach, salt, pepper and fresh basil to the salad bowl.
  • Combine together the dressing ingredients and drizzle over the salad. Toss to combine.
  • Serve garnished with the toasted seeds and enjoy!


A super easy salad to whip up that is packed with a great variety of texture and fresh flavour. It is best eaten as soon as it is made, the spinach will wilt and go a bit soggy if you try and store it in the fridge. I like to eat with a grilled chicken breast or a tasty FODMAP friendly burger.


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