Low FODMAP Orange-Garlic Vinaigrette

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

¼ cup fresh orange juice (from about 1 large orange)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/2 teaspoons per serving, so it is likely fine.
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1 tsp orange zest
3 tbsp apple cider vinegar
1 clove garlic, finely minced or grated
Chef's tip
Swap 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.
½ tsp fresh ginger, finely grated
1 tsp raw honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp fine sea salt
¼ tsp ground turmeric
⅓ cup extra-virgin olive oil
1 tbsp fresh thyme leaves (optional)

Instructions

1
Combine the orange juice, orange zest, apple cider vinegar, garlic, ginger, honey, sea salt, and turmeric in a small bowl or jar and whisk together until the honey is fully dissolved.
2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute. Stir in the fresh thyme, if using.

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