30 Minutes • Gluten-free • Low FODMAP • Serves 6 • This salad is hearty enough to be a vegetarian meal all on its own. Or, you can add alternative proteins such as chicken, salmon, or steak for an even heartier meal. It’s so pretty, it can be a beautiful centerpiece for your dinner table. Adjust the ingredients to match the size of your gathering.

SALAD INGREDIENTS:

2 cups baby arugula

2 cups red or green butter lettuce

4 mini Persian cucumbers – peeled and sliced thickly

4 carrots – peeled and sliced diagonally

Handful of cherry tomatoes

1 bell pepper (red or orange) - diced

1/3 cup fresh basil – chiffonade (sliced thinly)

1/2 cup pumpkin seeds (pepitas) – roasted and salted - see our recipe here

1/2 cup walnuts – raw halved

Hard-boiled eggs – peeled and sliced (or alternate protein of your choice) - optional

DRESSING INGREDIENTS:

1/3 cup extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and Pepper to taste

DRESSING DIRECTIONS:

Mix all ingredients together in a small jar and shake to combine. Adjust the salt and pepper to taste.

SALAD DIRECTIONS:

Combine the arugula and butter lettuce in a large bowl.

Add the cucumbers, carrots, cherry tomatoes, bell pepper, fresh basil, walnuts, and pepitas and toss to combine.

Prepare the dressing and add just enough to lightly coat the lettuce and toss again.

Put the salad on plates and set sliced eggs alongside. Add some salt and pepper to the eggs and serve.

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