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+ servings
ranch-inspired low histamine salad dressing

Low Histamine Salad Dressing

Enjoy this ranch-inspired low histamine salad dressing with low oxalate, medium oxalate, low lectin, and low FODMAP options.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 10 Tablespoons
Calories 46.02 kcal

Ingredients
  

  • 1 (14 ounce) can Coconut Cream
  • 1 teaspoon Shallots (For a low FODMAP version, replace the shallots with leak greens or more green onion tops)
  • 2 teaspoons Fresh Chives
  • 1⅓ tablespoons Fresh Parsley (Use flat leaf parsley for lower oxalates)
  • 1⅓ tablespoons Fresh Dill
  • 1 Tablespoon Fresh Green Onion Tops (green part only)
  • teaspoons Lemon Juice fresh squeezed, if tolerated
  • Redmond Real Salt to taste

Instructions
 

  • Open the can of coconut cream and separate the solids from the liquids. First, scoop out the solids and place them in the mixing bowl. Save the liquid coconut water in the can. You will need this later. This should yield about 1⅓ cup of coconut solids and about ¼ cup of coconut water. For this recipe, use 1 cup of coconut solids.
  • If you are using a food processor or blender, add the coconut solids to it.  
  • Rough chop the green onion, shallots, chives, parsley, and dill. Add them too. 
  • Add lemon juice (if tolerated).  Blend until smooth. 
  • If you are NOT using a food processor or blender, keep the coconut solids in the mixing bowl.  
  • Finely chop the green onion, shallots, chives, parsley, and dill. Add them to the mixing bowl with the coconut solids. 
  • Add lemon juice (if tolerated). Stir until all ingredients are combined. 
  • Add the coconut water 1 teaspoon at a time until you get your desired consistency. You may want it thicker if you are using it as a dip. A little thinner may be better for dressing. I used 2 teaspoons for the dressing. 
  • Add salt to taste and blend/stir. 
  • Use right away or refrigerate in a glass jar for up to 12 hours to keep it lower histamine. If you aren’t super sensitive, you may be ok storing it for 2-3 days in the fridge.   

Notes

For a low FODMAP version, replace the shallots with leak greens or more green onion tops. 
If you can’t find coconut cream, you can use coconut milk, but you must refrigerate it overnight to get the solids and liquids to separate. Coconut cream should typically be separated right off the shelf.
Prepare in the food processor or blender for a smoother texture or you can opt to hand mix and knife chop if you prefer.
This small amount of lemon juice gives just a hint of a tangy flavor like what you’d find with a buttermilk ranch. If you can’t tolerate lemon, leave out the lemon juice. It will still be tasty. 

Nutrition

Nutrition Facts
Low Histamine Salad Dressing
Serving Size
 
1 Tablespoon
Amount per Serving
Calories
46.02
% Daily Value*
Fat
 
4.51
g
7
%
Saturated Fat
 
4.5
g
28
%
Sodium
 
78
mg
3
%
Potassium
 
53.81
mg
2
%
Carbohydrates
 
1.23
g
0
%
Fiber
 
0.06
g
0
%
Sugar
 
0.08
g
0
%
Protein
 
0.06
g
0
%
Vitamin C
 
1.69
mg
2
%
Calcium
 
2.04
mg
0
%
Iron
 
0.06
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free, low FODMAP option, low histamine, low lectin, low oxalate, medium oxalate