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
- Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
- 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%
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