Arugula Salad with Tomato and Avocado (Low-FODMAP)

Low FODMAP Arugula Salad

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Low FODMAP Arugula Salad with Tomatoes and Avocado features peppery arugula topped with tomatoes, avocado, and a lime vinaigrette dressing.

Looking for a fresh salad to go with your grilled meat this summer? This recipe for Low FODMAP Arugula Salad with Tomatoes and Avocado will fit the bill. I love the peppery bite of arugula and the nutrition found in this salad. Arugula and avocado are full of vitamins and minerals. In addition, avocado adds omega-3 fatty acids. I’m not the biggest fan of avocado. However, I do enjoy it in this salad.

Arugula Salad with Tomatoes and Avocado (Low-FODMAP)

Creamy avocado, combined with sweet summer tomatoes and peppery arugula make for an excellent combination. It’s sure to compliment any meal. For instance, I think this recipe goes especially well with grilled pork chops or chicken.

Try these grilled main dishes to serve with this salad:

Time needed: 15 minutes

How to make Arugula Salad with Tomatoes and Avocados

  1. Make the vinaigrette

    Whisk together the olive oil, vinegar, lime juice, mustard, salt, and pepper.

  2. Combine the vinaigrette with the salad toppings

    Add the tomatoes, avocado, scallions, and cilantro to the vinaigrette and toss gently to combine.

  3. Assemble the salads

    Place one cup of arugula on each of four salad plates or bowls. Spoon the tomato-avocado mixture over each serving, dividing evenly, drizzling vinaigrette over the arugula.

  4. Enjoy!

Note: Avocado is high in FODMAPs (polyols), but it is tolerable to most people with IBS in a serving size of 1/8 avocado. This recipe follows that serving size. See the Monash App for more information.

Arugula Salad with Tomato and Avocado (Low-FODMAP)
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Low FODMAP Arugula Salad with Tomatoes and Avocado

This delicious salad features peppery arugula (also called rocket) topped with tomatoes, avocado, and a lime vinaigrette dressing.
Course Salad
Keyword arugula, avocado, gluten-free, lime, low-fodmap, rocket, tomato, vegan
Prep Time 15 minutes
Servings 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups diced fresh tomatoes
  • 1/2 avocado, diced
  • 2 scallions, thinly sliced (green parts only)
  • 1 tablespoon chopped cilantro
  • 4 cups arugula

Instructions

  • In a medium bowl, whisk together the olive oil, vinegar, lime juice, mustard, salt, and pepper. Add the tomatoes, avocado, scallions, and cilantro and toss gently to combine.
  • Divide arugula evenly between 4 salad plates. Spoon the tomato-avocado mixture over each serving, dividing evenly, drizzling vinaigrette over the arugula. Serve.
Arugula Salad with Tomatoes and Avocado (Low-FODMAP)

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One Comment

  1. Pingback: 30 low FODMAP salads recipes: dietitian approved - THE IBS DIETITIAN

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