This salad includes colorful, juicy, and crunchy low FODMAP cucumbers and tomatoes. The lemony salad dressing works beautifully with the fresh dill and parsley.
Ingredients
341 gm
Orzo, dry
(Low FODMAP, gluten-free)
1/2 cup
Extra virgin olive oil
(For Salad Dressing)
1/4 cup
Lemon juice
(For Salad Dressing)
1 tsp
Dijon mustard
(For Salad Dressing)
1 dash
Salt and pepper
(For Salad Dressing)
3 cucumber(s)
Cucumber
(small seedless)
15 tomato
Cherry Tomatoes
(halved)
1/4 cup
Dill, fresh
(chopped)
1/4 cup
Parsley, Italian, fresh
(chopped)
1/4 cup
Green onion
(chopped, green parts only)
1 tbsp
Lemon
(finely minced; zest)
1/2 tsp
Salt
(Kosher)
1/2 tsp
Black pepper
(Freshly ground)
Instructions
Cook the orzo in a large pot of salted water until al dente. Drain well. Place orzo in a big mixing bowl.
While orzo is cooking, prepare lemon salad dressing by combining olive oil, lemon juice, Dijon mustard and salt and pepper.
Drizzle the orzo with the dressing while it is still warm, enough to coat (some will be leftover).
Wash, dry, trim and thinly slice the cucumbers crosswise and add to the cooled orzo. Add the halved tomatoes, dill, parsley, scallion greens and lemon zest. Add enough salad dressing to coat. Taste and season well with salt and pepper. Allow to sit for 15 minutes at room temperature for flavors to infuse and serve.
You can refrigerate in an airtight container for 24 hours. Additional dressing can be added before serving.
