Low Histamine Salad Bowl

5 from 3 votes

A light and fresh lunch or summer dinner, this low histamine salad bowl is plant-based and dairy-free. It is a really adaptable recipe so change up the vegetables, grains and toppings to your preference!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch, Main Dish, Salad

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 463kcal

Author: Claire

Equipment

Parchment paper

Ingredients

For the salad

2 cups new potatoes halved or quartered
1 tablespoon extra virgin olive oil
1 teaspoon turmeric
½ teaspoon sweet paprika
½ red bell pepper diced into bite-size pieces
½ zucchini sliced
½ cup quinoa dry weight
1 teaspoon dried thyme
½ small carrot grated
4 radishes sliced
2 tablespoon pumpkin seeds
pinch salt to taste

For the tahini dressing

1 tablespoon tahini
2 tablespoon warmed water

Instructions

Preheat the oven to 390F / 200C and line a baking tray with parchment paper. Once at temperature, add the new potatoes, red bell pepper and zucchini. Drizzle with olive oil and sprinkle with sweet paprika and turmeric. Roast for approximately 30 minutes or until the vegetables and potatoes are fork tender. Set aside to cool.
Prepare the quinoa to packet instructions, adding the thyme to the water while cooking. Once cooled, fluff up the grains with a fork.
Make the tahini dressing by stirring together the tahini and water until it becomes a creamy sauce. Add more water if you prefer a thinner consistency.
Assemble the salad by plating up your roasted potatoes, quinoa, roast vegetables and salad vegetables. Sprinkle over the pumpkin seeds and drizzle over the dressing. Season with salt to taste, and some fresh herbs if you like.

Notes

If your new potatoes are quite large then cut them into thirds or quarters rather than halves.
Thin the tahini dressing with more water, or thicken with more tahini to preference.
If tahini doesn't work for you, then an oil-based dressing is a good alternative option.
Make sure to only use ingredients that you know you tolerate. Always consult with a dietician if you are unsure, and note that this post does not constitute medical or dietetic advice in any way.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance, food compatibility list histamine

All ingredients in this recipe score 0 on the SIGHI food list with the exception of:

tahini (sesame seeds), which score '1'. If you prefer not to use tahini, then a herb-based dressing such as the basil dressing in my peach and mozzarella salad recipe is also a great option.

Nutrition