Leftover shrimp over watercress with a lime-ginger dressing.

• Cooked shrimp — 4¼ oz
• Watercress — 2 cups
• Cucumber — 5¼ oz (½)
• Ginger — 1 tsp
• Garlic-infused olive oil — 2 Tbsp
• Lime
• Sea salt

1. Whisk the ginger, oil, lime and salt.
2. Toss the watercress and cucumber; top with shrimp.

Watercress holds up to dressing better than most greens — you can dress this 10 minutes ahead and it stays peppery rather than wilting.

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.