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