glutenfrei

Layered salad

This low-histamine layered salad is quick to prepare and simply delicious. It's also ideal for your next (low-histamine) dinner party.

This recipe is

  • suitable for a low-histamine diet
  • gluten-free

Preparation time

20 minutes

Ingredients for 2-3 people

  • 2 tbsp olive oil for cooking
  • ½ iceberg lettuce
  • 300 g of corn (frozen)
  • 1 red bell pepper
  • 200g ground beef
  • 50g grated mozzarella
  • 1 jar of HistaFood organic vegetable sauce
  • 2 tbsp olive oil
  • 1 tbsp acerola juice
Low-histamine layered salad

preparation

  • Heat the corn in a pan with a little water to thaw it.
  • Remove from the pan and set aside to cool.
  • Heat some olive oil in a pan and sear the ground beef in it.
  • Remove the pan from the heat and set aside.
  • Wash and cut the iceberg lettuce
  • Wash, clean, and finely dice the bell peppers.
  • Then layer the individual ingredients in a glass.
  • Add olive oil and acerola juice, shake well, and then immediately consume from the glass or pour into a plate.

Our HistaFood tip

You can vary the ingredients as you like. For a vegan alternative, you can fry some zucchini in olive oil instead of ground beef and add it. Instead of grated mozzarella, you can use vegan feta cheese (1).

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.



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