Spring Green Salad (low FODMAP)

15 Minutes prep • Low FODMAP • Gluten-free • Vegetarian • Serves 2 - 4 • Ok to make ahead: Steps 1-2

If you know me at all, you know I love salad. And this salad is a wonderful change of pace! Mint and dill spring forward, nuts and seeds add crunch, and the feta adds a nice saltiness to the combination of flavors that is just wonderful. The sheer greenness of the salad itself is pleasing to look at. Did you know the human eye can see the color green better than any other color? Green is a color that conveys calm and peace. It stands for hope, positive change, and new life. It may even lower your blood pressure! So take a good look at this salad and then eat and enjoy every bite. Your whole body will thank you!

Ingredients: Salad

3 Persian cucumbers, peeled and sliced

2 green onions, green part only, chopped

2 tablespoons English peas

1/4 cup fresh mint leaves

1/4 cup fresh dill sprigs

1 1/2 cups baby arugula

1 1/2 cups gem lettuce, or any other preferred lettuce

2-4 ounces feta cheese, crumbled

1/2 cup roasted or raw pumpkin seeds (optional)

1/2 cup walnuts (optional)

Ingredients: Dressing

1/4 cup garlic-infused olive oil

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon Kosher salt (or to taste)

1/4 teaspoon freshly ground black pepper

Directions

(1) Prepare the dressing: Put all of the ingredients into a jar, close the lid and shake until combined.

(2) Prepare the vegetables: Wash, peel and chop all vegetables.

Make-ahead note: At this point, you may keep the prepared vegetables in the refrigerator for a few hours until you’re ready to toss things together. You may want to hold off on chopping the mint and the dill so they don’t discolor. Just chop them and add them whenever you’re ready to assemble your salad.

(3) Assemble the salad: Put the salad ingredients in a large bowl (and chop and add the mint and dill if you haven’t done it already). Drizzle with about half the dressing. Toss, taste, and add more dressing to your liking.

(4) Plate and serve: Put salad on plates and sprinkle very lightly with Kosher salt. Serve as a side or main course for lunch or dinner.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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