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Low FODMAP Lemon Salad Dressing in a clear jar with lid

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

Course: Basic
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Makes: 6 Servings
Calories: 177 kcal
Author: Dédé Wilson


  • 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


  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.

  2. Bring to room temperature before using and re-shake before dressing your salad.



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.

Nutrition Facts
Low FODMAP Lemon Salad Dressing
Amount Per Serving
Calories 177 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Sodium 10mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.