Low FODMAP Garlic-Dill Yogurt Arugula and Tomato Salad
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup plain whole-milk yogurt
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ¼ cup thinly sliced english cucumber
- 2 tbsp raw pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the yogurt, olive oil, lemon juice, grated garlic, dill, salt, and black pepper until smooth and well combined.
- 2
Add the arugula, cherry tomatoes, and cucumber to a large mixing bowl. Drizzle the dressing over the salad and toss gently until the leaves are evenly coated.
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