Low FODMAP Arugula Salad

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:

• Tahini-Maple Grilled Pork Chops
• Grilled Cuban Spiced Pork Chops
• Grilled Mexican Lime Chicken

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.

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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 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.

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