Low FODMAP Lemon Herb Vinaigrette
Is a bright, IBS-safe lemon vinaigrette low FODMAP? Yes. Monash-verified at 30ml per serving. Made with fresh lemon juice (never bottled), zest, olive oil, and chives as a safe onion substitute. Ready in 5 minutes.
Equipment
- Microplane grater For fine lemon zest without pith
- Glass jar with lid For shaking and storage
- measuring cups and spoons
Ingredients
- 60 ml Fresh lemon juice (freshly squeezed only, never bottled; Low FODMAP at this dose)
- 1 tbsp Lemon zest (zero FODMAP, aromatic essential oils only)
- 120 ml Extra virgin olive oil (FODMAP-free)
- 1 tsp Pure maple syrup (Low FODMAP certified, safe honey substitute)
- 1 tbsp Fresh chives, finely chopped (safe onion substitute ,Low FODMAP)
- 0.25 tsp Fine sea salt
- 0.25 tsp Black pepper, freshly ground
Instructions
- Squeeze fresh lemons to obtain exactly 60ml of juice. Using a microplane, zest one lemon to yield 1 tablespoon of zest. Avoid grating into the white pith beneath the skin.
- Combine lemon juice, lemon zest, maple syrup, salt, and pepper in a clean glass jar with a tight-fitting lid.
- Add the olive oil and finely chopped chives. Seal the jar and shake vigorously for 20 seconds until fully emulsified.
Notes
Low FODMAP Tips: Use only freshly squeezed lemon juice; bottled versions may contain concentrated fruit juices that increase fructan load. Chives are a safe alternative to onions or garlic. Storage: Refrigerate in a sealed jar for up to 5 days. Shake well before use. Lemon juice limit: stay under 125ml total per meal.
Nutrition
Calories: 135kcalCarbohydrates: 2gFat: 14gSaturated Fat: 2gSodium: 75mgSugar: 1gVitamin C: 12mg
Tried this recipe?Let us know how it was!