This quick, 6-ingredient Low FODMAP Honey Lime Salad Dressing brings the perfect balance of freshness, sweetness and tang to your favorite salads! Using a low FODMAP quantity of honey and pairing particularly well with Mexican flavors, this Low FODMAP Honey Lime Salad Dressing recipe is a vinaigrette-style salad dressing that can be used on a variety of different salads. It's low FODMAP at one, 2-tablespoon sized serving as well as Paleo compliant and dairy-free.
Low FODMAP Honey Lime Salad Dressing: A 'Feel Lighter Recipe'
We're still focusing on Mexican cuisine on Good Noms, Honey! these days as I continue to grieve the loss of my dad. I will always be grieving his loss as grief is something that never fully goes away, but early grief is particularly hard. Therefore, I am continuing to focus on my favorite cuisine, Mexican, to cheer myself up. While the origin of Honey Lime Salad Dressing is more American than anything else, and it draws inspiration from French cuisine as a vinaigrette style dressing, it goes really well with Mexican flavors. I wrote this low FODMAP salad dressing recipe specifically for my Low FODMAP Grilled Chicken Fajita Salad recipe, which makes my mouth water just thinking about it. It's just that tasty.
Some ingredients make me feel good as I prepare them. Limes are one of those ingredients. I can't wait to slice open a fresh lime as smell of lime juice just brightens my day as does the smell of some other citrus fruits. Making this low FODMAP honey lime salad dressing, therefore, not only makes salads taste better, it improves my mood just making it.
So, if you're going through a hard time like I am, I highly recommend making this honey lime salad dressing. While it is not a substitute for treatment by a psychiatrist, psychologist, or any other medical professional, making it might help make you feel a little bit lighter. It also tastes super fresh and healthy.
Low FODMAP, Paleo, and Dairy-Free Salad Dressing
This Low FODMAP Honey Lime Salad Dressing recipe is Paleo compliant and dairy-free but unfortunately not Whole30 compliant due to the use of honey. If you are looking for an amazingly delicious Low FODMAP, dairy-free, and Whole30 compliant salad dressing recipe, try my Low FODMAP Ranch Dressing. It's one of the most popular recipes on Good Noms, Honey! and one I make weekly. So good!
Is Honey Low FODMAP?
As far as FODMAPs go, according to Monash University's Low FODMAP Diet App, honey is considered tolerable by most individuals with IBS in quantities of up to 1 teaspoon per serving. This dressing contains approximately 1 teaspoon of honey per serving.
The other ingredient of concern in regard to FODMAPs is lime juice; however, Monash lists lime juice tolerable in quantities of up to 1 cup per serving. This recipe only contains 3 tablespoons of lime juice, so that is well below the tolerable amount per serving.
As honey and limes contain different FODMAP types (fructose and fructans, respectively), unless the salad you're putting the dressing on another ingredient containing fructose or a high amount of fructans, there should be little to worry about in terms of FODMAP stacking. Always double check with Monash's app yourself when trying out a new recipe, regardless of whether or not it is labeled as low FODMAP by the recipe's author.
Low FODMAP Honey Lime Salad Dressing: Ingredients
This Low FODMAP Honey Lime Salad Dressing is an incredibly simple recipe containing only 6 ingredients - only 4 ingredients if you don't count the salt and pepper, which I consider essential in most savory recipes, especially salt. The ingredients are:
- Lime juice - 3 tablespoons, freshly-squeezed. One medium lime ought to produce this amount of juice.
- Garlic-infused olive oil - 3 tablespoons. This recipe is heavy on garlic infused oil. In the beginning, I only used 1 tablespoon and 3 tablespoons of extra virgin; however, during one of my tests of this recipe, I accidentally used 3 tablespoons of garlic oil and 3 tablespoons of extra virgin. I liked the result of the extra garlic flavor so much better. Another happy accident in recipe development!
- Extra virgin olive oil - 1 tablespoon.
- Honey - 4 teaspoons. When measuring it out, be sure to use a small spatula to scrape every last bit of honey out of the teaspoon.
- Sea salt - ½ teaspoon or to taste.
- Ground black pepper - ¼ teaspoon or to taste.
Add the ingredients to a small bowl. Whisk vigorously until well combined, about 1 minute. Serve on your favorite salads including my Low FODMAP Grilled Chicken Fajita Salad.
This Low FODMAP Honey Lime Salad Dressing is best served fresh; however, it can be stored in an air-tight container in the refrigerator for up to 7 days (although it's best when used in the first 3 days). Stir well before reserving as the oil and lime juice will separate over time.
Low FODMAP Honey Lime Salad Dressing (Paleo, Dairy-Free)
- 3 tablespoons lime juice, about 1 medium lime, freshly-squeezed
- 3 tablespoons garlic-infused olive oil
- 1 tablespoons extra virgin olive oil
- 4 teaspoons honey*
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- Add lime juice, garlic-infused olive oil, extra virgin olive oil, honey (using a spatula to scrape every bit of honey from the teaspoon into the bowl), salt and pepper to a small bowl. Whisk ingredients vigorously for about 1 minute to thoroughly combine.
- This low FODMAP honey lime salad dressing is best consumed fresh but can be stored in an air-tight container (such as a glass jar) in the refrigerator for up to 7 days. Stir well before serving.
- Serve on your favorite salads, like my Low FODMAP Grilled Chicken Fajita Salad.
- Honey: According to Monash University’s Low FODMAP Diet App, honey is considered tolerable by most individuals with IBS in servings of up to 1 teaspoon. One serving of this dressing is 2 tablespoons, which will contain approximately 1 teaspoon of honey per serving. As honey contains the FODMAP fructose, be mindful of other ingredients you might consume along with this recipe also containing fructose to prevent FODMAP stacking.
- Servings: Makes about ½ cup of dressing total, with one serving being approximately 2 tablespoons.
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