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Low-FODMAP Lemon Poppy Seed Dressing (Dairy-Free, Vegan Option)

A sweet and tangy salad dressing that’s low-FODMAP, gluten-free, dairy-free, and vegetarian with an easy vegan option.

Since it’s getting toward spring, I thought I might share a yummy salad dressing with you all!

I have to admit, I used to eat a lot of smoothies and salads. Even in the winter. This year, though, I’ve been much more into warm things: lattes, hot chocolate, roasted veggies, steamed veggies, etc. We’ll see if that starts to change as the weather warms up.Unfortunately, low-FODMAP salad dressing is virtually impossible to find at the store.

Fortunately, low-FODMAP salad dressing is really easy to make. And this calls for pretty standard ingredients. No expensive trips to the specialty health food store on this guy. 🙂

Unless perhaps you wanted it to be vegan. Then you’d need to find yourself some vegan mayonnaise. But then you’d have delicious vegan lemon poppy seed dressing! Yum!

Vegan or not, it’s sweet, tangy, and lovely to serve to guests with or without allergies.


Low-FODMAP Lemon Poppy Seed Dressing
Serves 6
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Prep Time
5 min
Prep Time
5 min
  1. 1/3 cup light-tasting oil, such as canola
  2. 1/2 tsp. fresh lemon zest
  3. 1/4 cup fresh lemon juice
  4. 2 Tbsp. granulated sugar
  5. 2 Tbsp. mayonnaise*
  6. 1 1/2 tsp. poppy seeds
  7. 1 tsp. finely minced chives or green onion stems
  8. 1/8 tsp. salt
  1. Mix all ingredients. Store in the refrigerator and whisk or gently shake before serving.
  1. *If you're in the elimination phase of the low-FODMAP diet, check your mayonnaise for added FODMAPs, such as onion and garlic powder. Hellman's is always a safe bet.
  2. Sub in a vegan mayonnaise here to make this recipe vegan.
The Hungry Caterpillar
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  1. Yummy! I loved this recipe. So mouth-watering. My friends will love it.

    1. Joyce says:

      Thanks so much, Agness. Glad you enjoyed it. 🙂

  2. Amber says:

    I don’t use Canola oil. What is a good sub???

    1. Joyce says:

      Hi Amber. I can’t make any promises because I’ve only ever tried the recipe with canola oil. That being said, I imagine that a light-flavored olive oil or soybean oil (aka vegetable oil) would also work fine!

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