Low FODMAP Lemon Herb Vinaigrette
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ cup extra virgin olive oil
- 1 clove garlic, finely minced or pressed
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 tsp raw honey
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.
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Combine the lemon juice, minced garlic, raw honey, Dijon mustard, salt, and black pepper in a small bowl and whisk together until the salt is dissolved and the mixture looks uniform, about 30 seconds.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the vinaigrette is emulsified and slightly thickened, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!