Mediterranean salad dressing (AIP)
Equipment
- 1 Mason jar
- 1 cutting board
- 1 Chef's knife
Ingredients
- ¼ cup extra virgin olive oil or replace it with avocado oil
- ¼ cup red wine vinegar White wine vinegar will also work for this recipe. Replace it with extra lemon juice to make it Paleo.
- 1 tablespoon fresh oregano Alternatively, try basil, mint, Herbs de Provence, tarragon, or marjoram.
- 1 lemon zest and juice (If you don’t have lemon, replace it with more wine vinegar or lime juice and a hint of honey).
- 1 teaspoon honey To balance acidity (You can replace it with real maple syrup for a vegan recipe. If you are on a keto diet, replace it with stevia. If you're on a Whole30 diet, reduce the acids and skip honey or any sweetener)
- 3 garlic cloves minced Garlic powder can be used in a pinch. Use a ¼-teaspoon for every fresh clove.
- ½ teaspoon salt if you're not on an AIP diet, you can add a pinch of freshly ground black pepper
Instructions
- In a Mason jar, shake all ingredients for the salad dressing until fully emulsified and homogeneous. Store it in the fridge for up to a week, making sure to let it come to room temp and shake again before using. Alternatively, whisk all the ingredients in a bowl!
- NOTE: Depending on the amount of salad you have to dress, use 1-4 tablespoon of this dressing and toss it gently to coat. Make sure to use just enough dressing to coat your salad and not get soggy!
Recipe Notes
Nutrition
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