Olive Salad
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This recipe is an adaptation of a low-FODMAP one I developed for my e-book 28 Days of Low-FODMAP AIP!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Olive Salad
Ingredients
- 3 whole green onion chopped
- 1/2 whole red onion chopped
- 1 cup artichoke hearts chopped
- 3 ounces black olive sliced
- 3 ounces kalamata olives sliced
- 3 ounces green olive sliced
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Instructions
- Combine all ingredients and marinade in the fridge for at least 30 minutes before serving.
Nutrition
Calories: 285kcal | Carbohydrates: 13g | Protein: 3g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1042mg | Potassium: 179mg | Fiber: 4g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 12.4mg | Calcium: 110mg | Iron: 4.3mg