Low FODMAP Cantaloupe, Cucumber and Burrata Salad with Basil & Mint

Name: Low FODMAP Cantaloupe, Cucumber and Burrata Salad with Basil & Mint
Total time: 15 min
Ingredients: 2 pounds (910 g) peeled, seeded, sliced ripe cantaloupe; Kosher salt; Freshly ground black pepper; 1 small head (about 300 g) radicchio, ( cored and cut or torn into bite-sized pieces); 3 Persian cucumbers, (trimmed, sliced into wide, thin ribbons); 8 ounces (225 g) burrata; (typically about 2 pieces); Fresh basil leaves; (a small handful); Fresh mint leaves; (a small handful); Low FODMAP Red Wine Vinaigrette

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This Low FODMAP Cantaloupe, Cucumber and Burrata Salad with Basil & Mint will convince you to look beyond leaft greens for your LOFO salads! Easy & elegant.

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Cooking tools:

Mandoline
Cheese plane
Pepper mill
Kitchen scale
Serving platter
Paring knife
Chef's knife
Cutting board
Peeler
Spoon
Plastic wrap

Ingredients

2 pounds (910 g) peeled, seeded, sliced ripe cantaloupe
Kosher salt
Freshly ground black pepper
1 small head (about 300 g) radicchio, ( cored and cut or torn into bite-sized pieces)
3 Persian cucumbers, (trimmed, sliced into wide, thin ribbons)
8 ounces (225 g) burrata; (typically about 2 pieces)
Fresh basil leaves; (a small handful)
Fresh mint leaves; (a small handful)
Low FODMAP Red Wine Vinaigrette