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Low FODMAP Summer Detox Salad (Dairy-Free, Gluten-Free)


  • Author: Gail
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This low FODMAP Summer Detox Salad features a rainbow of fresh and grilled vegetables and 'garlicy,' grilled shrimp topped with low FODMAP ranch dressing. This delicious and healthy low FODMAP salad will help get you back on a healthy eating track as well as delight your taste buds. Dairy-free and gluten-free with a Paleo/Whole30 option. Please note: since this recipe's initial posting, some of this recipe's ingredients have been retested by Monash University. See notes below for further information. 


Ingredients

Units Scale

FOR THE DRESSING:

FOR THE SALAD BASE:

  • 4 cups green leaf or romaine lettuce, chopped
  • 2 cups cucumber, chopped into small, 1/4 inch sized cubes
  • 1 red bell pepper, chopped*
  • 1 orange bell pepper, chopped**

FOR THE GRILL:

  • 2 ears of sweet corn, husked, washed and dried (omit for Paleo/Whole30 option)***
  • 1/2 tablespoon extra virgin olive oil
  • 1 pound jumbo shrimp, peeled and deveined with tails removed
  • 1 tablespoon garlic-infused olive oil
  • Salt and fresh cracked pepper, to taste

Instructions

  1. Make the dressing. Make ½ batch of low FODMAP ranch dressing (or a full batch if you plan on using the other half for another salad, like my low FODMAP taco salad). Cover and refrigerate until ready to use.
  2. Chop the vegetables. Chop the lettuce, cucumber and bell pepper and place in a large bowl. Toss with tongs until mixed. Set aside.
  3. Grill the corn. Preheat your outdoor grill (I use a natural gas grill) or grill pan to medium-high. Place two, ¾ foot pieces of tinfoil on a clean surface, and place each cob of corn on one piece of tinfoil. Using a basting brush, coat the corn with extra virgin olive oil and sprinkle with salt and freshly-cracked pepper to taste. Wrap the corn in the tin foil. Place wrapped corn on the preheated grill and grill for 20 minutes, turning a ¼ turn every 5 minutes. Remove from the grill, set somewhere to cool, and reduce grill heat to medium. Once the corn has had a chance to cool for a few minutes, chop corn off the cob. Separate into four, 38 grams (or less) servings.
  4. Grill the shrimp. While the corn is grilling, thread shrimp onto skewers (I use three metal skewers). Brush shrimp with garlic-infused olive oil and sprinkle with salt and freshly cracked pepper to taste. Place shrimp skewers directly on the grill. Grill for 5 minutes at medium heat, flipping halfway through. Remove shrimp from the grill. 
  5. Assemble the salads. Using tongs, place salad base on plates. Spoon corn and shrimp on top, and dress with ranch dressing.
  6. Store leftovers (if any). Store shrimp and corn separately from the salad base to enable easy reheating in the microwave. Store all salad components in air tight containers in the refrigerator for up to 3 days.

Notes

  • *This recipe was posted prior to Monash University retesting red bell pepper for FODMAPs. While their previous tests reported them to be FODMAP-free, their more recent tests show they contain the FODMAP fructose and are low FODMAP in quantities of up to 1/3 cup per serving. If you are able to tolerate fructose or had no problems with red bell peppers in the past, this may not be an issue for you.
  • **Orange peppers have not yet been tested by Monash University for FODMAPs. 
  • ***Monash University’s low FODMAP diet app lists sweet corn as low FODMAP in single servings of up to ½ of a cob or 38 grams. Corn contains moderate levels of the FODMAP sorbitol at ¾ of a cob or 63 grams, so the jump between low and moderate is very slight. If you are unable to tolerate the FODMAP sorbitol, I suggest using a kitchen scale to weigh out 38 grams of corn per serving after it’s cooked and chopped from the cob or keeping careful track of the quantity of corn being chopped so that it comes to one half of a cob of corn per serving.
  • If you want some tasty char on your corn, you can grill it directly on the grill for 12 minutes, turning a ¼ turn every 3 minutes.
  • Prep time and nutritional information does not include the low FODMAP ranch dressing. See that post for details specific to that recipe.
  • Adapted from Pinch of Yum
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Salads & Bowls
  • Method: Grill
  • Cuisine: American

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