Side shot of a cup filled with low FODMAP lemon vinaigrette and a lemon

Low FODMAP Lemon Vinaigrette

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Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad! 

Overhead shot of lemons and cup filled with low FODMAP lemon vinaigrette

I know, I know, another lemon recipe … but I love lemons!!

And 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!

Horizontal overhead shot of low FODMAP lemon vinaigrette and lemons

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.

Low FODMAP lemon vinaigrette with lemons

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!!

Print
Side shot of a cup filled with low FODMAP lemon vinaigrette and a lemon

Low FODMAP Lemon Vinaigrette


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4
  • Category: Dressing
  • Method: No Cook
  • Cuisine: American

Description

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

  1. Whisk together all ingredients.
  2. Store in the refrigerator in an airtight container until ready to serve. Shake to emulsify before using.

Keywords: salad dressing, salad, sugar free,

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I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

6 Comments

    1. 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!

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