Sautéed greens with leftover fish and avocado.

• Cooked fish — 4¼ oz (flaked)
• Spinach — 2 cups greens
• Avocado — 1¼ oz (¼)
• Garlic-infused olive oil — 1 Tbsp
• Lime

1. Sauté the greens in the oil 1–2 minutes.
2. Top with fish and avocado; squeeze lime.

Whatever fish you have leftover from the week works here — cod, salmon, even sole. The dressing is the constant.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.