Fructose Free Gluten Free Spring Greens Salad
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz mixed spring greens
- 1 cup sugar snap peas, strings removed and halved on the diagonal
Ingredient noteA serving of up to about one and three-quarter cups of snap peas is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 1 english cucumber, thinly sliced into half-moons
- 6 radishes, thinly sliced
- 2 green onions (green tops only), thinly sliced
- 3 tbsp sunflower seeds, toasted
- 2 oz crumbled feta cheese
- ¼ cup fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
- 2
In a dry skillet over medium heat, toast the sunflower seeds, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
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