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%