MAKES 1⅓ cups (315 ml)

PREP TIME: 5 minutes


This recipe is awesome for midsummer when fresh herbs from the garden are at their peak.

I added a healthy dose of oregano oil to this dressing because oregano oil is a potent antibiotic that has the potential to heal many ailments, and it is a great addition to any no-cook recipe that calls for oregano. In addition to its antibiotic properties, it is anti-inflammatory; aids in gut health; assists with yeast infections; balances cholesterol; helps with acne, dandruff, warts, psoriasis, muscle pain, and varicose veins; and so many other things. You can find oregano oil in many health food stores or pharmacies. It comes as a liquid or gel capsule. I like to buy the gel caps because they’re more versatile. To use them in a recipe, I just cut one open and add a few drops to what I’m making.

If you don’t want to use oregano oil, simply double the amount of fresh oregano.

1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil

¾ cup (180 ml) apple cider vinegar

4 cloves garlic

¼ cup (45 g) fresh rosemary leaves

2 tablespoons fresh oregano leaves

1 (½-oz/14-g) packet fresh chives

1 teaspoon finely ground sea salt

1 teaspoon ground black pepper

8 drops oregano oil, or 2 tablespoons additional fresh oregano leaves

  1. Place all the ingredients in a food processor or blender. Blend until smooth.
  2. Use immediately or transfer to a 14-ounce (415-ml) or larger airtight container for later use.
  3. 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 AIP:

Omit the black pepper.

make it LOW-FODMAP:

Omit the garlic and replace ¼ cup (60 ml) of the oil with garlic-infused oil.

Per tablespoon, made with avocado oil:

calories: 93 | calories from fat: 84 | total fat: 9.8 g | saturated fat: 1.4 g | cholesterol: 0 mg

sodium: 91 mg | carbs: 1.1 g | dietary fiber: 0.5 g | net carbs: 0.6 g | sugars: 0.1 g | protein: 0.2 g

FAT : 95%
CARBS : 5%