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Low FODMAP and Gluten Free Recipe - Layered shrimp salad


1 egg

1 Baby Gem lettuce, shredded

1 carrot, coarsely grated

½ small cucumber, deseeded and diced

100g cooked shrimp

2 tbsp mayonnaise

1 tbsp tomato ketchup

lemon wedge, to serve (optional)


Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.

Layer the salad in a bowl starting with the lettuce, then the carrot, cucumber, egg and finish with the shrimp.

Mix the mayo and ketchup then pour over the top. Serve with a lemon wedge, if you like.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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