Low FODMAP Ginger-Lime Herb Salad
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed greens
- 2 medium carrots, peeled and shredded
- 1 english cucumber, thinly sliced into half-moons
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
- 3 scallions, thinly sliced (green tops only)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 avocado, sliced (optional)
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
Instructions
- 1
In a small bowl or jar, combine the lime juice, lime zest, coconut aminos, grated ginger, and honey. Whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a steady stream while whisking constantly until the dressing is emulsified and slightly thickened. Season with 1/4 tsp sea salt, then taste and adjust with more salt or lime juice as needed.
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