Looking for a light dish for the New Year? This orange mozzarella salad is simple, light with a lot of flavor! You will love the velvety taste of mozzarella and olive oil paired with the navel oranges and basil. Since you need to stick to one serving of low-FODMAP fruit for every meal, limit yourself to two servings of this salad.
You can find my Orange Mozzarella Salad recipe and 100 other low-FODMAP recipes in my brand-new book, The 30 Minute Low FODMAP Cookbook! My recipes can be made in 30 minutes or less and use basic ingredients as well as certified low-FODMAP products that you can find at your local grocer or online. Stock up your pantry with low-FODMAP foods and get your gut healthy for the New Year! A big thanks again to Joanna Baker APD, AN, RN for partnering with me on my book to ensure it’s diet compliant and super easy to follow. Follow Joanna on Instagram here.
Orange Mozzarella Salad
Prep time: 5 minutes / Serves: 4
NUT-FREE, VEGETARIAN, QUICK-PREP, UNDER 10 MINUTES
- 2 medium navel oranges, peeled
- 5 ounces fresh mozzarella cheese, diced
- ½ ounce fresh basil leaves, chopped
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon kosher salt, plus more for seasoning
- ⅛ teaspoon freshly ground black pepper
- Cut the oranges into 1-inch wheels and put them in a serving bowl.
- Add the mozzarella and chop the basil.
- Add the olive oil, salt, and pepper to the serving bowl. Toss to combine and add more salt if desired. Serve.
Serving tip: If you’re going to make this salad ahead of time, be sure to leave the salad out for a few minutes before serving so the oil can warm to room temperature.
Per serving: Calories: 159; Total fat: 10g; Total carbs: 8g; Fiber: 2g; Sugar: 6g; Protein: 7g; Sodium: 130mg
Take a look: Low-FODMAP Diet Tips from Diana Reid, RD
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Certified Nutritionist Consultant
Founder FODMAP Life