Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
This Low FODMAP Lemon Vinaigrette is one delightful way to dress a salad! It’s light and refreshing and just reminds me of summer, but it can be enjoyed any time of the year!
Homemade Vinaigrettes
Making your own salad dressings and vinaigrettes is easier than you may think. In fact, I almost never buy bottles of salad dressing anymore.
The general formula I use is:
- 1 part acid (lemon or lime juice, wine vinegar, balsamic vinegar)
- 3 parts oil (olive oil, avocado oil, sesame oil, etc.)
- Dijon mustard or dried herbs, to taste
Depending on the specific dressing or vinaigrette I’m making, this formula might vary because I often whip things up by tasting and adjusting flavors as needed.
A Note About Lemons:
Did you know that substituting lemon may help us reduce our intake of salt? 🙂 I love cooking with fresh lemon juice and zest. It can add so much brightness and flavor to simple dishes while giving us a healthy dose of vitamin C.
The low FODMAP serving size for lemon juice is 1 tsp. or 6 grams. There is no defined upper limit and only trace amounts of FODMAPs were found in lemon juice.
Although many people don’t have issues with larger servings, more than the 1 teaspoon lemon juice per meal may not be tolerated by all individuals following a low FODMAP diet.
August 2018 Update: Monash University recently updated this serving size information. A low FODMAP serving for lemon juice is now up to 1/2 cup or 125 grams. Yay! 🙂
Serving Suggestions
I think this vinaigrette is especially delicious tossed with romaine, diced tomatoes, cucumber, kalamata olives, and grilled salmon or chicken.
A yummy grilled chicken option for this salad suggestion is my Low FODMAP Moroccan Chicken. Yum!!
Low FODMAP Lemon Vinaigrette
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
Ingredients
- 2 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- ½ tsp. dried oregano
- ¼ tsp. salt
- ⅓ cup garlic-infused olive oil
- 1 lemon, juice of
Instructions
- Whisk together all ingredients.
- Store in the refrigerator in an airtight container until ready to serve. Shake to emulsify before using.
- Category: Dressing
- Method: No Cook
- Cuisine: American
Keywords: salad dressing, salad, sugar free,
Melissa says
What brand of dijon mustard do you recommend? I’ve had trouble finding one I like.
Emily says
Hi Melissa, is it a taste thing? Or something else that you don’t like about it? I know a lot of people like Grey Poupon or Maille, but they may be a little stronger in flavor. I think I’ve seen some “mild” options. I generally buy whatever is on sale (I’m using a Dijon from Aldi right now), but I enjoy the flavor of Dijon regardless.
Vanessa says
Thanks for sharing! Does it keep long?
Emily says
Thanks, Vanessa! I usually recommend for use with 3-4 days.
Suzanne says
This looks so good! I love the combination or lemon and dijon!
Emily says
Thanks, Suzanne! Dijon + lemon is a dreamy combination. 🙂
Tom Doran says
Em,
Your vinaigrette makes salad interesting again. Thanks!
★★★★★
Emily says
Thanks, Tom!
Beth says
Hi Emily,
How long can this be stored in the fridge? Can it be frozen, and for how long?
Thanks!
Emily says
Hi Beth! Great question. I recommend using this vinaigrette within a week, if stored in the fridge. I wouldn’t recommend freezing – oil-based foods tend to break down in the freezer. Thanks!
Delores Smith says
Love this!
★★★★★
Emily says
Thank you, Delores! It’s one of my favorites. 🙂