Low FODMAP Mixed Greens Salad with Apple Cider Vinaigrette
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Learn more āIngredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp 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.
- 1 small clove garlic, 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. - Ā¼ tsp ground ginger
- Ā¼ tsp fine sea salt
- ā cup extra-virgin olive oil
For the salad
- 5 oz mixed greens (such as arugula, spinach, and butter lettuce)
- Ā½ english cucumber, thinly sliced
- 4 radishes, thinly sliced
- Ā¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh chives, thinly sliced
For serving
- Ā¼ avocado, sliced (optional)
Ingredient noteAvocado only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 of an avocado per serving, so it is 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, whisk together the apple cider vinegar, honey, grated garlic, ground ginger, and fine sea salt until the honey is fully dissolved.
- 2
Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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