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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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