Lunch/ Fodmap

Cleansing Kabocha Salad

Cleansing Kabocha Salad

Print Recipe
Serves: 2 Cooking Time: 15 min


  • 2 heads of organic flat leaf parsley
  • 4 tsp chopped mint
  • 10 organic grape tomatoes
  • 4 oz feta cheese ( cut whole from brine)
  • 1 1/2 cups of cooked and diced Kabocha squash
  • 2 tsp Organic Ghee
  • 2 tbsp chopped organic walnuts
  • Extra virgin olive oil
  • Juice from 1 lemon
  • Fresh ground pepper



Heat the ghee in a non stick pan and add the cooked squash cooking until warmed up ( about 5-8 min), stir at least once so it doesn't burn


Finely chop the parsley and mint together and divide evenly in bowls


Add 5 sliced grape tomatoes to each bowl and crumble 2 oz of feta cheese on each bowl with your fingers


Add 1 tbsp of walnuts and juice from 1/2 a lemon to each salad


Straight from the pan divide 1/2 of the squash atop the cheese so it softens and get a bit toasty


Drizzle oil and fresh ground pepper and serve

For all those green lovers out there, this is for you. Parsley the base for all tabbouleh, what you add to that is up to you. It which helps cleanse your system while being full of iron and Vitamins A, B1, B2, C and K.  Make sure to add this salad to your list of things to make from last nights sweet squash leftovers ( sweet potato can work just as well)! Since we all need texture and flavor, the salad gets a good dash of feta so omit any salt you might be tempted to add.

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