MAKES 1½ cups (350 ml)

PREP TIME: 5 minutes

COOK TIME: —

Inspired by green goddess dressing, but punchier. Make up a batch and you’ll see what I mean!

½ cup (120 ml) light-tasting oil, such as avocado oil or light olive oil

½ cup (105 g) mayonnaise

3 tablespoons apple cider vinegar

2 tablespoons dried chives

2 teaspoons coconut aminos

2 teaspoons Dijon mustard

2 teaspoons dried parsley

1 teaspoon distilled vinegar

1 teaspoon garlic powder

½ teaspoon dried tarragon leaves

¼ teaspoon finely ground sea salt

  1. Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
  2. When ready to serve, give the container a little shake and enjoy.

STORE IT: Keep in the fridge for up to 5 days.

make it COCONUT-FREE:

Replace the coconut aminos with soy sauce and omit the salt.

make it EGG-FREE/VEGAN:

Use egg-free mayonnaise (see recipe on here).

make it LOW-FODMAP:

Omit the garlic powder.

Per tablespoon, made with avocado oil and homemade mayonnaise:

calories: 75 | calories from fat: 74 | total fat: 8.2 g | saturated fat: 1 g | cholesterol: 2 mg

sodium: 45 mg | carbs: 0.2 g | dietary fiber: 0 g | net carbs: 0.2 g | sugars: 0 g | protein: 0.1 g

FAT : 98%
CARBS : 1%
PROTEIN : 1%