Low FODMAP Vegan Arugula Salad with Lemon Vinaigrette
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4 servings
For the salad
- 5 oz baby arugula
- 1 small fennel bulb, very thinly sliced
Ingredient noteA serving of up to about 1/4 of a fennel bulb 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 fennel bulb, please tap it and change its rating to Red.
- 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 pine nuts, toasted
- ¼ cup vegan parmesan, shaved or grated
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp maple syrup
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, salt, and black pepper until the dressing is smooth and emulsified.
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