I realized that I have never posted about the basic salad that I eat with almost every single meal that I make…
This recipe is 100% AIP with a balsamic vinaigrette dressing.
You can vary the salad ingredients to include anything that you like to have in your salad – no need to stick to the vegetables that I have suggested here – I often vary them depending on what I have available and what is seasonal.
These ingredients are just a suggestion.
To make this recipe low-fodmap, simply omit the green onions and don’t use the suggestion of garlic in the vinaigrette dressing.
The vinaigrette cannot be made low histamine as given, but you could replace the balsamic vinegar with fresh lemon juice.
This recipe keeps well in the fridge for several days – just add the balsamic vinaigrette as needed. I often make a big batch of salad, and store the dressing in a jar in the fridge. I will serve myself a portion of salad as needed and then drizzle over a little dressing, toss it and eat it.
Basic Mixed Salad
- ½ head romaine lettuce – chopped
- ½ head green or red leaf lettuce – chopped
- 1 small daikon radish – peeled and grated
- 3 large carrots – peeled and grated
- 4 green onions – chopped (omit this if low-FODMAP)
- ½ english cucumber – chopped
- Balsamic vinaigrette (recipe below)
This recipe is very simple to make. Peel the daikon and carrots and grate them into a bowl (you could also chop or julienne them if you prefer). Chop the 2 types of lettuce, the onions and the cucumber.
Place all the ingredients in a large bowl and mix well. I find that my hands are the best tool to do this as it does not bruise the salad greens/lettuce.
At this stage, the salad can be stored in a covered bowl or storage container in the fridge for a few days. But like all raw/fresh ingredients, it is better if you serve it fresh.
Just before serving, toss with the balsamic vinaigrette (recipe below) and serve at once.
In the picture below, I served this salad with a simple grilled burger and a large dollop of guacamole.
Basic Balsamic Vinaigrette
makes ¼ cup (enough for a salad for 4-6 people)
This dressing is the epitomy of simplicity.
All you do is add the balsamic vinegar to a small glass jar. Add the olive oil and season to taste with sea salt.
Shake well and use to dress your salads immediately before serving.
It can be kept in the fridge for several days, but will need to be allowed to come up to room temperature before mixing as the olive oil may solidify.
This recipe can be varied by adding garlic (do not add this if low-FODMAP) or fresh or dried herbs. I like to add fresh thyme and oregano. If adding fresh herbs use right away.
You could also replace the balsamic vinegar with any vinegar of your choice or even any citrus juice. To make this recipe low histamine, I recommend freshly squeezed lemon juice in place of the balsamic vinegar.
The extra virgin olive oil can also be replaced with any oil that you prefer as well. Nut and seed oils are not AIP, but avocado oil is and makes a delicious vinagrette.