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This quick, 6-ingredient Honey Lime Dressing brings the perfect balance of freshness, sweetness and tang to your favourite salads! Pairing particularly well with Mexican flavours, this Honey Lime Dressing recipe is a vinaigrette style salad dressing that can be used on a variety of different salads. It’s also Paleo compliant as well as low FODMAP at one, 2 tablespoon sized serving.
Honey Lime 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 favourite cuisine, Mexican, to cheer myself up. While the origin of Honey Lime 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 flavours. I wrote this recipe specifically for my upcoming Grilled Chicken Fajita Salad, which I hope to post next week.
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 honey lime 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 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.
Paleo & Low FODMAP Salad Dressing
This Honey Lime Dressing recipe is Paleo compliant but unfortunately not Whole30 compliant due to the use of honey. If you are looking for an amazingly delicious Whole30 compliant salad dressing recipe, try my Dairy-Free Homemade Ranch Dressing (Paleo, Whole30 & Low FODMAP). It’s one of the most popular receipes on Good Noms, Honey! and one I make weekly. So good!
As far as FODMAPs go, according to Monash Univerisity’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 contains 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.
Honey Lime Dressing: Ingredients
This 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 savoury 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 tbsp of garlic oil and 3 tbsp of extra virgin. I liked the result of the extra garlic flavour 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 – 1/2 teaspoon or to taste.
Ground black pepper – 1/4 teaspoon or to taste.
Add the ingredients to a small bowl. Whisk vigorously until well combined, about 1 minute. Serve on your favourite salads including my upcoming Grilled Chicken Fajita Salad.
This Honey Lime 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.
This quick, 6-ingredient Honey Lime Dressing brings the perfect balance of freshness, sweetness and tang to your favourite salads! Pairing particularly well with Mexican flavours, this vinaigrette style salad dressing can be used to brighten the flavour of a variety of different salads and is also Paleo compliant as well as low FODMAP at one, 2-tbsp sized serving.
3 tbsp lime juice (about 1 medium lime), freshly-squeezed
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 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 favourite salads including my upcoming 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 tsp. One serving of this dressing is 2 tbsp, which will contain approximately 1 tsp of honey per serving.
Makes about 1/2 cup of dressing total, with one serving being approximately 2 tbsp.