Go Back
+ servings
bowl with a low fodmap salad and dressing in a small bowl
Print Recipe
5 from 2 votes

Low FODMAP Salad

This low FODMAP Salad recipe is quick, versatile and easy to make. And since it has no FODMAPs, you can eat according to appetite. A light and healthy FODMAP free meal!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: abundance bowl, nourishing bowl, salad
Servings: 1 person

Ingredients

  • 3.5 oz | 100g butter, iceberg or red coral lettuce OR a mix of the 3
  • 1.7 oz | 50g arugula/rocket lettuce
  • 1/3 cucumber
  • 1 common tomato
  • 1 small carrot ribboned with a potato pealer
  • 3 radishes thinly sliced
  • 1 handful of olives
  • 5 strawberries
  • 1.7 oz | 50g pickled beetroot
  • 3.5 oz | 100g grilled chicken breast OR leftover chicken OR a boiled egg OR a can of tuna
  • 3 tbsp chives cut with scissors

For the salad dressing

  • 3 tbsp olive oil extra virgin
  • 1 tbsp red wine vinegar OR apple cider vinegar
  • Salt and black pepper to taste

Instructions

Make the salad dressing

  • Place all ingredients in a mason jar, put the lid on and shake well until completely mixed. Store the sauce in the jar in the refrigerator and use it only when eating the salad.

Make the salad

  • Place all the ingredients in a large bowl or in a lunch box with a lid. Store in the refrigerator covered until you eat. Before serving, pour the dressing over the salad and mix well. Eat immediately.

Notes

This salad is a meal for one. If it's for more, just multiply by the number of people.
If it's a side dish, I suggest you do not add protein and that you multiply the quantities by the number of people.
The salad dressing serves up to 2 people. If it is for 4, double the amount of ingredients.