The inspiration for this recipe comes from one of my favorite places to eat here in Portland- Prasad. It is a gluten-free, vegan, organic cafe located in the Pearl district. Although many of their recipes contain beans, quinoa, lentils, or other high thiol or high FODMAP foods, their El Dorado Salad can be made mostly low FODMAP, low thiol by removing the cilantro, green onion, and avocado. But that’s no fun! I can usually (now that my symptoms are minor) handle the salad without having to make any changes. My love for this salad inspired me to make a flavor-packed SIBO-friendly version. Enjoy!