Ukrainian Green Salad with Sesame Vinaigrette (low FODMAP)
15 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 2
With all that is going on in Ukraine right now, I thought I would show some support by sharing a Ukrainian recipe. I love trying new recipes and changing things up to deliver low FODMAP versions that we can all enjoy. For those of us who eat a lot of salad, a new salad recipe is a great way to keep things interesting and discover new things to love! This simple salad features the flavors of fresh dill and sesame oil so it has a bit of an Asian flair and it’s delicious!
Ingredients
1 pound (4 medium) Persian mini cucumbers, peeled and coarsely chopped
1 pound cherry tomatoes, cut in half
1 large bunch of lettuce of your choosing, coarsely chopped (romaine, butter, red leaf, or any other lettuce works well)
1 small bunch of dill finely chopped or you can use 1 tablespoon Litehouse Freeze-Dried Dill
1/4 cup green onions (green part only) chopped
2 tablespoons garlic-infused olive oil or substitute lactose-free sour cream for a creamy version of this dressing
2 tablespoons toasted sesame oil
1 - 2 tablespoons white vinegar to taste
1 teaspoon Kosher salt
Fresh ground black pepper to taste
Directions
(1) Prepare: Wash and chop the vegetables
(2) Make the dressing: In a small jar combine olive oil, toasted sesame oil, vinegar, salt, and pepper.
Make-ahead note: At this point, you may set aside the vegetables in the refrigerator and keep the dressing at room temperature until you’re ready to assemble the salad.
(3) Combine vegetables: In a large salad bowl, combine lettuce, cucumber, cherry tomatoes, dill, and green onions.
(4) Finish: Add dressing to the salad and toss gently just until combined.
(5) Plate and serve: Serve right away.
Eat and enjoy every bite because you can!
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