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Low FODMAP Honey Lime Salad Dressing (Paleo, Dairy-Free)

  • Author: Gail
  • Total Time: 5 minutes
  • Yield: 4 servings 1x


This quick, 6-ingredient Low FODMAP Honey Lime Salad Dressing brings the perfect balance of freshness, sweetness and tang to your favorite salads! Pairing particularly well with Mexican flavors, this low FODMAP vinaigrette-style salad dressing can be used to brighten the flavor of a variety of different salads and is low FODMAP at one, 2-tbsp sized serving as well as Paleo compliant and 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*
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)


  1. 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.
  2. 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.
  3. Serve on your favorite salads, like my Low FODMAP Grilled Chicken Fajita Salad


  • *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.
  • Makes about 1/2 cup of dressing total, with one serving being approximately 2 tablespoons.
  • Prep Time: 5 minutes
  • Category: Condiment & Seasoning Mix
  • Method: Mix by hand
  • Cuisine: American

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