I love simple and quick side salads that you can prepare quickly. This low FODMAP endive salad with bacon and eggs is one of those recipes.

I like eating endive when it is cooked, for example in the oven with ham and cheese on top. But I think I like it even more in a salad. Then you eat it raw and it is crunchy and fresh.

How to make low FODMAP endive salad

I make this endive salad with a simple yogurt-mayonnaise dressing with a bit of mustard and lemon juice.

Next to the endive, I added pieces of fried bacon and boiled egg to the salad.

And to give the salad a fresh touch, I add a little apple.

You might say, apple? Is that low FODMAP? Well, apple is low FODMAP only in a tiny serving. A serving of 25 grams (2 tsp) of a granny smith apple is low FODMAP.

That is not much, especially when you want to eat apples as a snack. But when you incorporate it into a meal, like in this salad, adding 100 grams (for 4 servings) of apple can give a little fresh bite to your salad.

That’s why I like adding it! But you can also leave the apple out of the salad if you prefer that.

Low FODMAP endive salad with bacon and egg

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• Author: Karlijn
• Total Time: 15 min
• Servings: 6 1x
• Diet: Gluten Free

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Description

A simple low FODMAP endive salad. With bacon, eggs, and a fresh yogurt-mayonnaise dressing. A perfect side dish! Gluten-free and lactose-free

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Ingredients

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• 2 eggs, hard-boiled
• 125 (4.4 oz) bacon pieces
• 4 endives
• Optional: 100 grams (3.5 oz) granny smith apple*
• 3 tbsp mayonnaise
• 4 tbsp lactose-free yogurt
• 1 tsp mustard
• 1 tbsp lemon juice
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 tbsp chives, cut into small pieces
• 2 stalks spring onion, the green part only

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Instructions

1. Hard boil the eggs for about 10 minutes. If you like a softer egg, you can also cook them a little shorter.
2. Let the eggs cool, peel, and cut into pieces.
3. Fry the bacon in a pan (no oil needed) until crispy. Set aside.
4. Cut the bottoms of the endives and cut the stumps in half. Remove the hard inside. Cut into small pieces.
5. Put in a colander and wash the endive. Drain well and pat dry.
6. Place the endive in a bowl. Add the eggs and bacon.
7. Peel the apple and cut it into small cubes. Add to the bowl with the rest of the salad.
8. Add mayonnaise, yogurt, mustard, lemon juice, salt, and pepper to the salad.
9. Cut the chives and spring onion into rings. Add and stir everything well together.
10. Taste and, if necessary, season additionally with salt and pepper.

Notes

*Granny smith apples are tested and a serving of 25 grams per person is low FODMAP. This is a very small amount, but in a salad, a little bit of apple can be great. If you use apples in this salad, make sure you stick to the serving size of 25 grams per person. And avoid eating other foods that have sorbitol in the same meal, otherwise, you are stacking FODMAPs.

• Prep Time: 15 min
• Category: Side dish
• Method: Chopping
• Cuisine: International

Nutrition

• Serving Size: 1 serving
• Calories: 154
• Fat: 13
• Carbohydrates: 3
• Fiber: 1
• Protein: 7