This recipe is especially recommended when, in addition to the selected side effects or symptoms, it is necessary to adapt the texture of the food due to mucositis, esophagitis or pain or difficulty swallowing.
Green salad with tomatoes (texture modified diet)
Ingredients (serves 1)
  • For the green leaf base:
  • 50 g clean lettuce
  • 20 g clean endive
  • 10 g lamb's lettuce
  • 30 g clean cucumber
  • 15 g washed spring onion
  • 15 g avocado
  • 2 ripe tomatoes
  • Cooked beans
  • Thickener
  • Extra virgin olive oil
  • Vinegar
  • Pepper
  • Salt (skip in case of hypertension or fluid retention)
  • 1. Wash the vegetables, peel and cut the spring onion and cucumber.
  • 2. In a tall container suitable for blending, add the lettuce, endive, lamb’s lettuce, spring onion, cucumber, avocado, and beans.
  • 3. Blend together adding a few drops of vinegar and a pinch of salt. Sieve and set aside.
  • 4. Blend and then sieve the tomatoes so they become smooth. Little by little, add thickener into the blended tomato, stirring with the help of a fork until obtaining the desired texture.
  • 5. Serve arranging the blended green leaves on the bottom of the dish, and with the help of two spoons, place little quenelles of tomato purée on top.
  • 6. Season and finalize the dish by adding a drizzle of olive oil and ground pepper.



This is an example recipe; it can also be prepared using other ingredients according to personal taste. Keep in mind when using lettuce, endives, or any other kind of green leaves, that it´s important to avoid overoxidisation and bitter flavours by consuming right after serving.

In case of dysphagia, it is recommended to always strain the purees to ensure that there are no lumps, and have the same texture.

In case of dysphagia, it is recommended that you always sieve or strain the purees to ensure that they are homogeneous and free of lumps, and that you ensure that they all have the same level of texture.