Strawberry Salad with a Maple Lemon Vinaigrette – Low FODMAP & Gluten Free

I apologise for the strawberry theme that’s going on at the moment but they are in season and I am making the most of it! Don’t hate.


I suppose I should apologise further to those in Australia/the Southern Hemisphere who are going into winter and don’t have the luxury of in season strawberries or the warm weather we’re having. *Insert evil laugh.* I should say, though, that this is the third spring we’ve spent in Seattle and it is so much warmer than the last two. When I was walking the dogs earlier this week it was still 30 C/85 F at 5pm! That’s not far below the maximum summer temperature that we had last August!

But anyway, back to the salad! I was taking this to a lunch with the girls and wanted something a little more interesting than what I usually make for my own lunches. And I also wanted to try and recreate a lemon viniagrette that I had on a salad a couple of weeks ago… I snuck a look at the ingredients; a few tweaks were required (such as getting rid of the honey) but I got it right eventually.


  1. Strawberries, cucumber and spinach are all low FODMAP in the servings given, as are the nuts and seeds.
  2. Maple syrup is sucrose-based, thus is FODMAP friendly, however, feel free to use dextrose if you’d like.
  3. White wine vinegar is fructose friendly, as it has been double fermented.
  4. Olive oil is low FODMAP, assuming that no high FODMAP ingredients have been added.

Strawberry Salad with a Maple Lemon Vinaigrette


To serve as a side salad, you will need the following per person (double to serve alone):

  • 1/2 cup baby spinach leaves
  • 1/3 cup diced cucumber (Lebanese, English or Continental)
  • 3 medium/2 large strawberries, diced
  • 1 tbsp. toasted almonds/pecans/walnuts, chopped roughly or slivered

Roughly shred the baby spinach leaves (if you want to) and dice the strawberries and cucumber. Roughly chop your almonds (or other nuts) if you didn’t buy then slivered and toast them in the oven at 300 F/150 C for 5-10 minutes, until they give off an almondy smell. Take them out and let them cool completely or they will make the spinach leaves wilt.

When the almonds have cooled, toss all the ingredients together and put in the fridge until ready to serve. I would suggest not preparing it any further than half a day in advance.


Maple Lemonย Vinaigrette

The below amount will provide generous servings of dressing for 8 people.

  • Juice of 1 lemon
  • 2 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp maple syrup (or 1.5 tbsp glucose/dextrose powder)
  • 2 tbsp sesame seeds, toasted

Combine the liquid ingredients in a jar. I prefer the maple syrup over glucose powder for the extra flavour and the fact that it doesn’t need to dissolve.

Over a med heat, toast sesame seeds on a dry pan. They will begin to look a little oily/shiny before they give off an aroma and brown slightly. As soon as they are just a golden brown, remove them from the pan and let them cool for a few minutes before adding them to the dressing. I didn’t do this and the first few popped back out at me. Whoops.

Shake the jar well before serving.

You could toss the dressing through the salad just before serving; however I prefer to serve it separately so people can dictate how much they get.




2 thoughts on “Strawberry Salad with a Maple Lemon Vinaigrette – Low FODMAP & Gluten Free

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