This salad combines lots of low-FODMAP vegetables for a fast, fresh meal that’s perfect for a lazy summer afternoon. The croutons are seasoned with thyme and garlic-infused olive oil—safe for low-FODMAP diets. For extra flavor, toast the bread over a hot grill until golden. Sub tuna or salmon for the chicken, or skip the meat for a vegetarian version. For more information about the low-FODMAP diet, see: What Is the Low-FODMAP Diet?
Low-FODMAP Summer Salad with Torn Thyme Croutons recipe
- Bring medium pot of salted water to full boil. Add beans and boil about 1 minute, until bright green and crisp-tender. Remove from heat and drain into colander. Rinse well with cold water, pat dry, and set aside.
- Brush both sides of bread with olive oil, and sprinkle with thyme, salt, and pepper. Tear bread into 1–2-inch pieces. Fry in dry pan over medium heat, tossing frequently, until croutons are golden, about 4 minutes. Set aside to cool.
- In large bowl, combine Romaine, spinach, bell pepper, and chicken. Toss with enough dressing to lightly coat. Divide among four individual plates. Arrange green beans, tomatoes, and eggs on top of salad. Sprinkle with bacon and cheese. Serve immediately with additional dressing on the side.
- Calories 720
- Carbohydrate Content 24 g
- Cholesterol Content 280 mg
- Fat Content 50 g
- Fiber Content 5 g
- Protein Content 44 g
- Saturated Fat Content 11 g
- Sodium Content 1070 mg
- Sugar Content 8 g