Recipes | Sauces, Salsas & Condiments

Low FODMAP Lemon Salad Dressing

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Our Low FODMAP Lemon Salad Dressing strikes just the right balance between sharp acidity and fat, with just a little salt and pepper to season. A dab of Dijon mustard helps emulsify the mixture. We love this salad dressing with our Greens with Pomegranate & Kumquats and our Low FODMAP Grated Carrot Salad.

Low FODMAP Lemon Salad Dressing in a clear jar with lid

Ingredients For Low FODMAP Lemon Salad Dressing

When you have a recipe with so few ingredients, make sure that every one of them is of the highest quality.

Image of Ingredients for Low FODMAP Lemon Salad Dressing

Extra-virgin olive oil – Use an olive oil that you LOVE. One brand from another will vary hugely in flavor. Have a tasting to determine your “house” oil.

Freshly Squeezed Lemon Juice – There are some recipes that use a very small amount of lemon juice and in these instances (like our Low FODMAP Ranch Dressing), a high-quality product like frozen Minute Maid 100% Lemon Juice can be used.  I can not recommend any bottled lemon juices. For a recipe like this Low FODMAP Lemon Salad Dressing where lemon is a highlight, you must use freshly squeezed. No exceptions.

I like to juice my lemons with a reamer, as seen below and am not partial to the type that clamp over the lemon and rind. In my opinion, those types produce bitter juice.

Using a lemon reamer to extract lemon juice for Low FODMAP Lemon Salad Dressing

Dijon Mustard – Mustard (we like Dijon) adds flavor, body and acts as an emulsifier, meaning it helps bind the water based lemon juice and the oil together, which you can see in images below.

Kosher saltWe use kosher salt for our cooking and fine table salt for our baking. Use kosher salt here; we prefer its flavor.

Freshly ground black pepper – When it comes to pepper, it has to be freshly ground. Period. I use a Peppermate mill and I love it. Very easy to use, even for my arthritic hands.

How To Make Low FODMAP Lemon Salad Dressing

Could it be any easier? You could whisk together in a bowl, but I like to shake everything together in a jar.

Before you shake and add the mustard you will be able to see the oil and lemon juice are separate, as shown below. You know, oil and water (vinegar) don’t mix!

Low FODMAP Lemon Salad Dressing being made, before being shaken up. You can see the separation of oil and lemon juice

Once you add the mustard, which acts as an emulsifier, and shake like crazy you get a thick bodied Low FODMAP Lemon Salad Dressing.

vertical low FODMAP Lemon Salad Dressing closeup in glass jar

Low FODMAP Lemon Salad Dressing in a clear jar with lid
5 from 2 votes

Low FODMAP Lemon Salad Dressing

Our Low FODMAP Lemon Salad Dressing strikes just the right balance between sharp acidity and fat, with just a little salt and pepper to season. A dab of Dijon mustard helps emulsify the mixture. We love this salad dressing with our Low FODMAP Grated Carrot Salad.

Low FODMAP Serving Size Info: Makes about ¾ cup; 6 servings; serving size 2 tablespoons

Makes: 6 Servings
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Dédé Wilson

Ingredients:

  • ½ cup (120 ml) extra-virgin olive oil
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Preparation:

  1. In a small jar, vigorously shake together the oil, lemon juice and Dijon mustard. Taste and season with salt and pepper. Low FODMAP Lemon Salad Dressing is ready to use or may be refrigerated, in an airtight container, up to 3 days. Bring to room temperature before using and re-shake before dressing your salad.

Tips

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Basic
Cuisine: American

Nutrition

Calories: 177kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 10mg | Fiber: 1g | Sugar: 1g | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.