Summer raspberry brie salad
I love summer salads with fruit and cheese. The sweet flavour of the fruit in combination with the hearty cheese is a combination I love. Today I have a recipe for a delicious raspberry brie salad for you! The salad is easy to make and looks super colourful. It is good for a light dinner, lunch or as a side dish for, for example, a BBQ. Oh, those summer nights!
Will you let me know if you have made my low FODMAP raspberry brie salad? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
A light raspberry brie salad. The combination of the sweet raspberries with the hearty brie is perfect! Low FODMAP and gluten-free.
- 100 g lettuce of your choice
- 80 g brie
- 120 g raspberries
- 50 g pecan nuts
- 200 g cucumber
- 2 tbsp balsamic crème*
- Pepper and salt
- Rinse the raspberries and dry them.
- Cut the cucumber and the brie into slices.
- Divide the lettuce over two plates.
- Put the brie, raspberries, pecan nuts and cucumber on top.
- Sprinkle with some pepper and salt and divide the balsamic crème over the salad.
*I am not sure if balsamic crème is available in other countries too. It is a thick balsamic dressing that is great to use on a salad. If this is not available in your country you can use normal balsamic vinegar.
- Prep Time: 5 mins