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!
Looking for Low-FODMAP Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.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