A caprese salad is one of my go-to orders when dining out and looking to avoid FODMAPs. For this one, I’ve added my low FODMAP pesto as dressing and to bring the basil flavor in full force. I make lots of pesto when basil is in abundance because it freezes so well and then can be used year round:

INGREDIENTS:

• 1 cup of cherry tomatoes

• 1 tablespoon of olive oil or FODY shallot-infused oil

• 2 cups of arugula or other salad greens

• Squeeze of lemon

• 1 -2 ounces of fresh mozzarella balls

• 1-2 tablespoons of pesto

PESTO:

• 1/2 cup of olive oil or FODY garlic-infused oil

• 1/2 cup of grated or shredded parmesan cheese

• 1 cup of basil

• 1 cup of kale

• 1 1/2 tablespoons of pine nuts

• Salt and pepper, to taste

DIRECTIONS: 

1. If roasting cherry tomatoes, preheat oven to 400 degrees F and roast with 1 tablespoon of oil and a pinch of salt for 10-15 minutes. You can skip this step and add them to the salad raw, too.

2. Dress arugula or salad greens with a squeeze of lemon.

3. Top dressed greens with mozzarella and tomatoes.

4. Blend pesto ingredients together in food processor or blender and drizzle over salad.

5. Save remaining pesto or freeze in an ice cube tray for easy to use portions in the future!

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