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Strawberry Spinach Salad - low FODMAP, gluten free, dairy free, vegan, side dish, salad

Strawberry Spinach Salad

  • Author: Tara | Treble in the Kitchen
  • Total Time: 10 mins
  • Yield: 4 servings 1x


  • 5 oz baby spinach
  • 1 cup strawberries, sliced
  • 1/4 cup walnuts roughly chopped and toasted (I prefer NOW Foods)
  • 2 Tbsp hemp hearts (I prefer NOW Foods)
  • 1/4 cup chopped chives (fresh or freeze-dried work here)
  • Dressing:
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • salt and pepper to taste


  1. To toast the walnuts, preheat the oven to 400 degrees Fahrenheit.
  2. Place the roughly chopped walnuts on a parchment or silpat lined baking sheet and bake at 400 degrees for about 5-6 minutes (or until fragrant).
  3. In a large bowl, toss together the spinach, strawberries, walnuts, hemp hearts and chives.
  4. In a separate smaller bowl, whisk together the olive oil and balsamic vinegar. Drizzle over the top of the salad and toss until thoroughly coated.
  5. Add salt and pepper to taste.


This recipe has not been tested for FODMAP content, but the ingredients used are compliant with the Monash University App recommendations.

  • Prep Time: 10 mins
  • Category: salad, low FODMAP, side dish, gluten free, grain free, dairy free


  • Serving Size: 1/4 recipe
  • Calories: 138
  • Sugar: 3 g
  • Sodium: 44 mg
  • Fat: 12 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 4 g