I’m so happy that my friend Phylicia introduced me to this Martha Stewart salad recipe a few months ago! (Note: I made some small modifications to the original recipe to ensure that it was as low-FODMAP as possible, without compromising on taste). The mix of curry, currants, citrus and almonds make for a really interesting flavour combination that I can’t seem to get enough of! Even David is a huge fan and he doesn’t always love curry dishes. This salad is the perfect side for a salmon dinner, but filling enough to work as a healthy and delicious stand alone dish for lunch. I’m sure it will quickly become one of your go-to summer salad recipes! Enjoy!
What you'll need: **makes 6 servings**
Here's what to do:
Hi! I'm Mrs. Julia Dawe,