15 Minute Low FODMAP Broccoli Salad
This super simple broccoli salad is the perfect addition to any meal and is totally low FODMAP, as it uses only the low FODMAP part of broccoli – the heads! With added walnuts, bacon, and dried cranberries, there’s lots of flavour and texture.
Servings: 4 servings
Ingredients
- 4 cups broccoli, heads only see tip above for cutting broccoli to be low FODMAP
- 4 strips bacon
- 3 tbsp mayonnaise
- 2 tbsp olive oil
- 1½ tsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp salt
- ¼ cup green onions, diced green parts only
- ⅓ cup walnut pieces
- ¼ cup dried cranberries
Instructions
- In a frying pan, cook the bacon over medium heat until well done and slightly crispy – approximately 5 minutes per side. When it is finished, dab the excess fat off with some paper towel. Once it cools, roughly chop the bacon into small pieces, about 1/2 inch each.
- While the bacon cooks, cut the broccoli. You only want the ‘top of the tree’ with only a little bit of stem remaining. Cut up your green onion (green part only) and set aside.
- Prepare the dressing: In a medium bowl, add mayonnaise, olive oil, dijon mustard, apple cider vinegar, maple syrup, and salt. Mix until smooth.
- Add broccoli, green onions, walnuts, dried cranberries, and chopped bacon to a large bowl. Pour the dressing over top and mix well until everything is coated.
- Serve and enjoy!