Bom diggity salad (low FODMAP)

20 Minutes • Low FODMAP • Gluten-Free • Serves 4 - 6 • This is my son’s special salad creation that I’m sure you’re going to love. It’s chock full of hearty, flavorful, and nutritious ingredients and it’s darn delicious! Serve this hearty salad as a perfect vegetarian meal, or a hearty side with a light entree. It has flavor, color, crunch, and pizazz.

Clays salad.jpeg

Ingredients: Salad

3 cups baby arugula, washed and dried

2 cups red leaf lettuce, washed, dried, and torn into bite-size pieces

4 carrots, peeled and sliced

1 red bell pepper, chopped into bite-size pieces

1 ear of corn, cleaned and kernels cut off the cob

2 Persian cucumbers, peeled and sliced

5 slices of bacon, cooked, cooled, and chopped (optional)

1/2 cup pepitas, roasted and salted

1/2 cup walnuts, roughly chopped

1/2 cup peanuts, roasted and salted

1/2 avocado, chopped

Gorgonzola or blue cheese crumbles (optional)

Ingredients: Dressing

1/2 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon white balsamic vinegar

Salt and pepper (to taste)

Directions

If using, cook the bacon, let it cool and chop into bite-size pieces.

Wash, dry, and tear red leaf lettuce. Wash, dry, and mix in the arugula.

Cut corn kernels from the cob and add to the bowl with the lettuce.

Peel, slice, chop all other vegetables and add to bowl with lettuce.

Toss the vegetables to combine.

Add nuts, seeds, avocado, bacon, and cheese crumbles (if using).

To make the dressing combine all ingredients in a small jar. Shake to combine. Dip a lettuce leaf in to taste your dressing and adjust seasoning as needed.

Pour dressing over the salad and toss to combine.

Serve right away.

Pro tip: If you’re not going to serve this salad right away, leave the avocado and dressing off. Refrigerate the salad, then when ready to serve, add the avocado and dressing and toss to combine.

To add even more protein and “oomph” to this salad, add cut-up cooked turkey or chicken.

Eat and enjoy every bite because you can!

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