Grilled Salad from Clean Eating Magazine

I love this Grilled Corn, Nectarine & Burrata Salad from the July/Aug 2020 issue of Clean Eating magazine.  It is already gluten free and needs very few adjustments to make it low FODMAP. 

• 3 ears of cooked corn cut off the cob – I microwave for 2 minutes (unshucked), squeeze out the husk and then grill for a couple minutes to get a smoky flavor (keep your serving to ½ an ear for low FODMAP)
• 3 green onions (green top only) chopped
• 1 cup of cherry tomatoes halved (I tossed them in olive oil, sea salt and ACV)
• Fresh torn mozzarella or burrata (I used moz)
• 1 large nectarine cut into wedges (I used 2 grilled peaches instead – these are lower FODMAP but keep to 1/3 cup)
• Fresh basil leaves
• Sea salt and pepper to taste

Combine on platter and add additional olive oil and ACV if desired

I also added fresh cilantro

See video below for quick cooked corn on the cob

Cheers and God Bless!