Go Back
low fodmap salad dressing

Simple Low FODMAP Lemon Dijon Salad Dressing

A quick and delicious low FODMAP salad dressing that's also dairy-free, gluten-free, and low carb. Perfect for those with sensitive digestive systems who don't want to sacrifice flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salad Sauces
Cuisine: Mediterranean
Calories: 62
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing
  • 2 tbsp extra-virgin olive oil highest quality available
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp maple syrup pure
  • 1 tsp Dijon mustard check label for FODMAP-friendly ingredients
  • 1/2 tsp garlic-infused oil
  • Salt and pepper to taste
Optional Add-ins
  • 1/4 tsp dried herbs thyme, oregano or herbs of choice
  • 1 pinch red pepper flakes for heat
  • 1/2 tsp lemon zest for extra brightness

Equipment

  • Small mixing bowl
  • Whisk
  • Measuring spoons
  • Glass jar with lid (for storage)

Method
 

  1. In a small mixing bowl, combine the extra-virgin olive oil, lemon juice, maple syrup, Dijon mustard, and garlic-infused oil.
  2. Whisk vigorously until all ingredients are well emulsified and the dressing appears slightly thickened.
  3. Season with salt and freshly ground black pepper to taste.
  4. If using, gently fold in any optional ingredients like dried herbs, red pepper flakes, or lemon zest.
  5. Taste and adjust seasonings if needed—add more lemon juice for acidity, maple syrup for sweetness, or salt for flavor enhancement.
  6. Use immediately or transfer to a sealed glass jar and refrigerate for up to one week.

Notes

  • This dressing makes approximately 1/4 cup, enough for 3-4 salad servings.
  • For best flavor, use room temperature ingredients when making this dressing.
  • If stored in the refrigerator, the olive oil may solidify. Allow to sit at room temperature for 10-15 minutes before using.
  • Always check ingredients on your Dijon mustard, as some brands contain high FODMAP ingredients.