honey lime dressing

This fresh fruit salad with honey-lemon dressing is the perfect healthy side dish for the holidays and long weekend summer barbecues.

Fruit Salad

strawberries (hulled and quartered, about 1 ½ cups sliced)

pineapple wedges (¼-inch thick)

oranges

red grapes

blueberries

blackberries

kiwi (peeled, quartered,

green apple (¾-inch dice, about 1 ½ cups)

honey (or pure maple syrup)

lemon zest

lemon juice

In a large bowl, add strawberries, pineapples, oranges, grapes, blueberries, black berries, kiwi, and green apples.

In a small bowl, whisk together honey, lemon zest, and lemon juice.

Drizzle the dressing mixture over the fruit. Gently toss to combine.

Cover and refrigerate if not serving immediately.

Sheet-pan salmon and green beans turn into an amazing meal with sesame-lime dressing drizzled on top. An easy weeknight dinner!
This dinner is delicious served hot or cold. You can make it up to a day ahead of time and serve it chilled from the refrigerator. Leftovers are also delicious for lunch. 
This recipe was originally published in January 2020, and updated July 23, 2021

Sheet Pan Salmon and Green Beans with Sesame-Lime Dressing

salmon

green beans

sunflower oil

sesame seeds and green onions

sesame oil

soy sauce

honey

lime juice

garlic clove, very finely chopped

For easier clean-up, line two rimmed sheet pans with foil or parchment 

Toss the green beans in oil

on the sheet pans. The best way to do this is drizzling the tablespoon of oil over the beans, then tossing the beans with your hands. Spread the beans out in one layer and lightly salt. 

Put the green beans in the oven

to give them a head start over the salmon. Set the timer for 10 minutes. 

In a medium bowl, whisk together the sesame-lime dressing

until completely blended: Sesame oil, soy sauce, honey, lime and garlic.  Put 2 tablespoons of the dressing in a separate bowl. 

When the 10 minute timer goes off, put the salmon on 1 sheet pan or spread it out over two, moving the green beans to the sides of the pan.

 Brush the top of the salmon with the reserved 2 tablespoons of sesame-lime dressing

. Brushing the salmon with the dressing is better than pouring the dressing over the fillets because you want as much dressing as possible to stay on the salmon and not drip onto the pan. 

Roast the salmon and green beans about 12 minutes more,

  until the salmon is cooked and easily flakes apart. The green beans will be shriveled and slightly brown or burnt on the tips. 

Serve the salmon and green beans with the remaining bowl of sesame-lime dressing drizzled on top

Garnish with sesame seeds and green onions to make it look pretty!

I just love this dinner! Easy and so flavorful. Leftovers are also really good eaten cold the next day.

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.

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

lime juice (about 1 medium lime, freshly-squeezed)

olive oil

extra virgin olive oil

honey*

sea salt (or

black pepper (or

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. 

This jicama salad is light, crisp, tart, and refreshing. It&#x27;s quick and easy to make and packed with nutrition. It&#x27;s the kind of thing you can make quickly for a light lunch or a summer cookout.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Jicama Salad with Apples and Honey Lime Dressing

tbsp (44 milliliters) fresh lime juice

tbsp (10 grams) diced shallot

tbsp (21 grams) honey

mayonnaise

tbsp (30 ml) extra virgin olive oil

jicama

green apples (about 3/4 lb)

radishes

jalapeño

(4 grams) chopped fresh cilantro

Salt and black pepper

Add the lime juice, shallot, honey, and mayonaise...

Add the lime juice, shallot, honey, and mayonaise to a small bowl and stir until well combined. Using a fork or a small whisk, slowly pour in the olive oil, whisking as you pour, until the oil has been completely incorporated into the dressing. Set aside while you prepare the vegetables.

Trim the ends of the jicama and peel...

Trim the ends of the jicama and peel off the skin. Slice in half. Lay one half on a cutting board, cut side down, and cut into slices that are 1/4 - 1/2 inch thick. Working with two or three slices at a time, stack the slices and cut them into strips that are 1/4-1/2 inch thick. Toss the strips into a large bowl.

Peel the apples and slice out the core....

Peel the apples and slice out the core. Follow the same procedure as the jicama to slice the apples into strips that are the same size as the jicama. Add the apples to the bowl with the jicama

Trim the ends off the radishes and slice...

Trim the ends off the radishes and slice into very thin rounds. If you have one, a mandoline is useful for this task. Add the radishes to the bowl with the jicama and apples.

Slice the jalapeño in half and remove the...

Slice the jalapeño in half and remove the seeds and stem. Mince the jalapeño and add it to the bowl with the other vegetables.

Add the chopped cilantro, sprinkle everything with about...

Add the chopped cilantro, sprinkle everything with about 1/2 tsp of salt and pepper, and stir.

Pour the dressing over the salad and stir...

Pour the dressing over the salad and stir to coat the fruit and vegetables with the dressing. Let sit at room temperature for about 30 minutes before serving to allow the flavors to blend and the veggies to soften slightly.

This easy Fruit Salad Dressing recipe is addictively good! It&#39;s a sweet and tangy recipe that truly takes even the simplest fruit salad to the next level. The best part? You only need 4 ingredients and 3 minutes to mix it up. Get ready to be the star of your next potluck or party!

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Zesty Fruit Salad Dressing (w/ Hone...

Top 5 honey lime dressing recipes from across the web

The most viewed honey lime dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fruit Salad

Sheet Pan Salmon and Green Beans wi...

Low FODMAP Honey Lime Salad Dressin...

Jicama Salad with Apples and Honey ...

Zesty Fruit Salad Dressing (w/ Hone...

The most viewed honey lime dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine