FODY Spring Vegetable Salad with Lemon Herb Vinaigrette [Low FODMAP Recipe]

Total Cook Time: 15 Mins
Serves: 4 people
  • 2 cups of spinach, romaine, or other mixed lettuces

  • 1 small cucumber

  • 2 radishes, thinly sliced

  • 10 green beans, cut into bite sized pieces

  • 1 bell pepper, thinly sliced

  • 2 cooked chicken breasts, sliced into bite sized pieces (optional marinade with olive oil and FODY Lemon & Herb Seasoning)

  • 3 tablespoons olive oil

  • 1 tablespoon apple cider vinegar


Wash and cut up all of the vegetables for the salad. You can prepare chicken breasts by seasoning with salt and pepper and cooking on a grill pan for about 4 minutes on each side, until cooked through. If you have extra time, you can marinate the chicken breasts in a plastic bag with 3 tablespoons of olive oil and 1 teaspoon of FODY Lemon & Herb Seasoning in the refrigerator for at least 30 minutes.

To prepare the dressing, whisk together oil and vinegar and mix in the FODY Lemon & Herb Seasoning. Enjoy!

Recipe developed by Danielle Capalino.

Danielle Capalino, MSPH, RD, is a registered dietitian in New York City, providing nutritional counseling on digestive health. She is a graduate of the Massachusetts Institute of Technology and the John Hopkins School of Public Health. Learn more at:


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