Low FODMAP Garlic-Herb Lemon Vinaigrette
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/6 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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