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
Ingredients:
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon Dijon mustard, or coarse mustard
- Kosher salt
- Freshly ground black pepper
Preparation:
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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.
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Bring to room temperature before using and re-shake before dressing your salad.
Notes:
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.