Low histamine salad dressing
Gluten free, vegan *Tablespoons are in Australian tablespoons which are 20ml as opposed to the more common 15ml. If you live somewhere with 15ml tablespoons (USA, UK, Europe, Canada, NZ) use an extra teaspoon for every tablespoon listed in the recipe.
Ingredients
- 20ml (1 tablespoon)* olive oil or another low histamine oil of choice
- 40ml (2 tablespoons)* pomegranate molasses
- 5-20ml (1-4 teaspoons) maple syrup, to your tastes
- Good quality fine salt, to your tastes
- 20ml (1 tablespoon)* water, to emulsify
- Extra seasonings to flavour (I used dried oregano, a grating of fresh ginger and a pinch of vitamin C powder, see notes in the post and below the recipe)
Instructions
- Add all core ingredients and shake to emulsify.
- Add any extra flavourings you'd like according to your preferences (see notes in the body of the post for some suggestions).
- Taste and adjust the dressing as needed and add 20ml (1 tablespoon) extra water if you'd prefer a thinner dressing.
- If you've added flavours like dried oregano, garlic, spring onion greens or ginger, it can help to make the dressing a little ahead of time to allow the flavour to meld.
- Store in the jar with the lid on in the fridge and use within a few days. Shake to re-emulsify any leftovers before use.
Notes
- See the notes in the body of the post regarding SIGHI scores.
- See the notes in the body of the post on adding acidity and flavourings to your dressing.
- Pomegranate molasses is not on the SIGHI list. However, pomegranate and pomegranate molasses is only made from pomegranate juice - no other ingredients. It is simply pomegranate juice that has been reduced down, so you can make your own if you have concerns about store bought. See this recipe here.
Tried this recipe?Let us know how it was!