With hints of spicy ginger, a touch of sweetness from clementines, and crunchy carrots and romaine this filling and delicious meal-time salad will be a win at your table for lunch or dinner!

OK, so figuring out this whole low FODMAP thing is definitely NOT easy.  There are times when it’s frustrating and sticking with “safe” foods would definitely be the easy way to go…but what is the fun in that?!

I love experimenting in the kitchen and I am so thankful that cooking the low FODMAP way has allowed me to do a LOT more experimenting with new herbs, flavor combinations, and foods these past few months.

One thing I have realized is that I absolutely LOVE Asian-inspired cooking.

These asian chicken lettuce wraps from Kate Scarlata?! Seriously, the bomb.

I loved the combo of ginger, chives, sesame oil, and the bok choy.  So yummy! This recipe inspired me to look for OTHER Asian-inspired recipes and I came across this Asian-Style Cobb Salad from Damn Delicious on Pinterest (love her photos!).  Of course, the original recipe was not FODMAP friendly so I made a couple of modifications and LOVED the end result.

I hope you love this yummy salad too!  (It was really easy to prep ahead of time, then toss on the dressing once we were ready to eat!)

Asian Inspired Cobb Salad

Yields:  2 Meal Servings

Ingredients for the Salad:

• 2-3 cups chopped romaine lettuce
• 2 clementines, peeled and separated
• 1/4 cup shredded chicken
• 1/3 cup shredded/grated carrots (I purchased these pre-shredded at Trader Joe’s!)
• 2 hard boiled eggs, peeled and sliced
• 2 Tbsp chives, finely chopped
• 1/2 avocado, diced (optional if you do not need to follow a low FODMAP diet)

Ingredients for the Dressing:

• 2 Tbsp rice vinegar
• 1 Tbsp chives, finely chopped
• 1 Tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp tamari

Directions:

1. Assemble the salad by placing the chopped romaine lettuce into two bowls.
2. Then, divide the toppings between the two bowls and top the lettuce (clementines, shredded chicken, grated carrots, eggs, chives, and optional avocado).
3. To make the dressing, whisk together the rice vinegar, chives, sesame oil ginger, tamari and adjust the seasoning as needed to your taste.
4. Drizzle the dressing over each salad, toss and enjoy!

Question of the Day:

• What are some of your favorite spices/ingredients to experiment with in the kitchen?