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Low FODMAP Tomato Cucumber Salad


  • 3 medium cucumbers
  • 1 pint tomatoes (any size)
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. apple cider vinegar
  • Juice of half 1 lemon
  • Salt and pepper to taste


  • Cut cucumbers into fourths and then into quarter inch pieces
  • Cut tomatoes into quarter inch pieces
  • Combine all ingredients into a bowl
  • Refrigerate for at least 2 hours before eating, consume within 3 days
  • Optional to pair with salad greens or quinoa

1 serving = 3/4 Cup

OPN Conversion: 1 vegetable + 1 fat + 1 condiment

For more recipes to assist with your Low FODMAP diet, click the keyword to your right and below.  Also be sure to check out our Low FODMAP resource page to assist with improving your IBS Diet.

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