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Olive oil-based lemon dressing with healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
676
KCAL / 100G
Carbs
3.8g
· 2%
Protein
0.3g
· 0%
Fat
74.2g
· 98%
Fiber
0.2g
Vitamins
Vitamin E
10.5mg · 70% DV
Vitamin K
52µg · 43% DV
Vitamin C
8mg · 9% DV
Folate
6µg · 2% DV
Minerals
Sodium
180mg · 8% DV
Calcium
6mg · 1% DV
Magnesium
4mg · 1% DV
Iodine
1µg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
10.8g
MONOUNSATURATED
54g
POLYUNSATURATED
6.8g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Add it just before serving to keep leafy greens crisp. If it sits too long, the lemon juice and salt can make the leaves wilt and release water.
Oil and lemon juice naturally separate, and this does not mean the dressing has spoiled. Shake the jar well or whisk it again before using.
Whisk continuously while slowly drizzling the oil into the lemon juice. A small amount of mustard, garlic paste, or honey can also help stabilize the emulsion.
A simple dressing made only with olive oil and lemon juice generally keeps fresh for several days in a clean, sealed container. If it contains fresh garlic, herbs, or other fresh ingredients, refrigerate it and use it sooner.
It can be frozen, but it may separate after thawing and the lemon flavor can become less vibrant. Freeze small portions and whisk or shake well before serving.
No. It works well with grilled fish, chicken, vegetables, bean salads, and boiled potatoes. Drizzling it over cooked food at the end preserves its fresh lemon flavor.
Lemon dressing has a fresher, fruitier acidity, while vinegar-based vinaigrettes are usually sharper and more persistent. Lemon is especially complementary with fish and delicate vegetables, whereas vinegar often suits beans and heartier salads.
It is best used cold or added at the end of cooking. Prolonged high heat can dull the bright lemon taste and mute the flavor of extra-virgin olive oil.
Yes, lemon acidity may trigger heartburn or reflux symptoms in some people. Using less lemon, having it with a meal, and adjusting to personal tolerance can help.
No, there is no evidence that this dressing removes toxins from the body. It can, however, make vegetables, legumes, and fish more appealing as part of a balanced eating pattern.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.