Low-FODMAP Summer Salad with Torn Thyme Croutons
This light, refreshing salad is a healthy, nutritious way to beat the summer heat—especially if you're on a low-FODMAP diet.
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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
Ingredients
- 1 lb. green beans (about 40 beans), trimmed
- 2 slices rustic or sourdough gluten-free bread
- 3 Tbs. olive oil
- 1 tsp. dried thyme
- 4 cups shredded Romaine lettuce
- 2 cups loosely packed baby spinach leaves
- 1 small yellow or orange bell pepper, cored and cut into strips
- 2 cups cubed or shredded cooked chicken
- Fody Low-FODMAP Caesar Salad Dressing
- 1 cup grape or pear tomatoes
- 4 hard-boiled eggs, peeled and quartered
- 8 slices fried bacon, coarsely crumbled
- 1 cup shaved Parmesan cheese
Preparation
- 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.
Nutrition Information
- 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