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Paleo AIP Low-FODMAP Salad Dressing or Marinade

Add flavor to your Autoimmune Protocol salads and meats with my Paleo AIP Low-FODMAP Salad Dressing or Marinade that uses gut-friendly ingredients!
Course AIP, Dressing, Marinade, Sauce
Cuisine AIP, Allergy Friendly, American, Autoimmune Protocol, dairy free, gluten free, Low-FODMAP, Nightshade-free, Paleo
Keyword AIP, autoimmune protocol, Paleo AIP Low-FODMAP Salad Dressing or Marinade, salad
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Oil cooling time (if making the garlic-infused oil) 2 hours
Total Time 2 hours 15 minutes
Servings 2 cups

Ingredients

  • ⅔ cup low-FODMAP garlic-infused AIP-compliant oil see NOTES or plain extra-virgin olive oil
  • ¼ cup white wine vinegar
  • Juice of ½ lemon
  • 1 Tbsp maple syrup
  • ½ ” grated fresh ginger root
  • 1 Tbsp minced fresh parsley
  • 1 minced fresh rosemary or herb of choice
  • 2 Tbsp minced fresh chives
  • 1 tsp dried tarragon
  • 2 tsp sea salt or to taste

Instructions

  1. Prepare and cool the low-FODMAP garlic-infused oil if using.
  2. Add oil and all remaining ingredients to a 2-cup or larger lidded glass jar.
  3. Seal with the lid, then shake vigorously before adding to your favorite salad.
  4. Store in the fridge for up to 7 days.
  5. After dressing is chilled, to serve: Allow the jar to rest on the counter at room temperature for 15 to 30 minutes before shaking vigorously and using in your favorite recipe. (Olive oil hardens when chilled, so this step allows the oil time to return to a softer, more mixable state.)

Recipe Notes

To make garlic-infused oil that is low-FODMAP, see this recipe here, and use olive oil or avocado oil to keep it AIP compliant.

This dressing also works well as an AIP low-FODMAP marinade for veggies, chicken, seafood, or beef!

PRODUCTS USED IN THE RECIPE:

Kasandrinos Extra-Virgin Olive Oil

Dried Tarragon

Pure Maple Syrup