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.
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
- Make the vinaigrette
Whisk together the olive oil, vinegar, lime juice, mustard, salt, and pepper.
- Combine the vinaigrette with the salad toppings
Add the tomatoes, avocado, scallions, and cilantro to the vinaigrette and toss gently to combine.
- 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.
- 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.
Low FODMAP Arugula Salad with Tomatoes and Avocado
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.
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