Crunchy lettuce, cucumber and carrot with chicken.

• Lettuce — 3 cups
• Cucumber — 5¼ oz (½)
• Carrot — 1¾ oz (1 small, ribboned)
• Herbs
• Cooked chicken — 4¼ oz (or shrimp)
• Garlic-infused olive oil — 2 Tbsp
• Lime
• Pumpkin seeds — 1 Tbsp
• Sea salt

1. Combine the leaves, cucumber and carrot.
2. Toss with oil, lime and salt.
3. Top with protein, herbs and pumpkin seeds.

Texture is the point — keep everything raw and freshly cut. Pre-cut veg from the fridge wilts and goes limp; this salad needs snap.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.