I love adding fruits to my salads. It’s a nice way to get a serving of fruits added to the meal and provides a natural sweetness to the salad. This one is one my favorites, and it’s perfect for a nice sunny afternoon. It also has a crunchy element and a tangy dressing to balance out the dish. Usually, I don’t add any green to this salad, but the lettuce worked so well here. A big perk of this salad is that all ingredients are low FODMAP. This means you can eat a LOT of it and not worry about gas!
Serving Size: 2 Prep/ Assembly Time: 10 minutes
Ingredients
- Bell pepper any color 1 medium
- Green Leaf lettuce 3-4 leaves
- Cucumber 1 small
- Diced Pineapple 1 cup
- Sunflower seeds 2 tbsp
- Olive oil 1 tsp
- Lemon juice 1 tbsp
- Water 1 tbsp
- Honey 1 tsp
- Salt and pepper as needed
Instructions
- Slice the lettuce, cucumber and bell pepper into bite sized pieces
- Mix the olive oil, vinegar, water, honey, salt and pepper in a small bowl until emulsified
- Mix all the vegetables, the pineapple and the sunflower seeds in a large bowl and toss with the dressing.
Tips
- I like to buy a whole pineapple and cut it myself. It seems daunting, but a sharp knife gets the job done super fast!
- Any kind of lettuce will work for this recipe, but green leaf is one of the most nutritious
- Agave syrup or other liquid sweetener can be used in place of honey to make the recipe vegan!
- This salad should not be made ahead, but precutting vegetables and mixing it all up when needed works really well
- I don’t discard the seeds of the cucumber, but it can be done to reduce the amount of moisture in the salad
I hope you give this recipe a try, and as always please let me know how it goes!
Everything and Nothing 