The Best Low FODMAP Salad Dressing

Ingredients

• 0.25 cup lemon juice (freshly squeezed)
• 2 tbsp Dijon mustard
• 0.5 tsp sea salt
• 0.5 cup extra-virgin olive oil

Steps

1. 1

   In a medium mixing bowl, whisk the Dijon mustard, freshly squeezed lemon juice, and sea salt together until thoroughly combined.

2. 2

   Working slowly to ensure emulsification, add 1 teaspoon of olive oil in a thin drizzle and whisk or pulse until fully incorporated.

3. 3

   Repeat the process with 3 additional teaspoons of oil, adding them one at a time and whisking until smooth.

4. 4

   Once the oil has begun to take and the mixture is stable, slowly drizzle in the remaining olive oil in a steady stream while whisking or pulsing continuously.

5. 5

   Taste for seasoning and add more salt or oil as necessary. The best way to test the balance is by dipping a leaf of the lettuce you intend to serve into the dressing.

Notes

Storage: This vinaigrette can be kept in a mason jar or glass bottle for up to 2 weeks in the refrigerator. If the olive oil solidifies in the cold, let it come to room temperature and it will become creamy again. Variations: You can substitute the lemon juice for balsamic vinegar or add maple syrup for sweetness. For an allium flavor without the FODMAPs, use garlic-infused olive oil.

Nutrition per serving

• salad dressing
• vinaigrette
• low FODMAP
• gluten-free
• dairy-free
• sugar-free
• vegetarian
• vegan