sad salad alert: histamine free dressing

I am a big salad lover, but I've had to switch to a low histamine, gluten free, and dairy free diet due to some medical problems. This is making my salads take a huge hit. I'm not allowed to eat citrus or vinegar under the low histamine rules (nuts are also out). Can anyone help me come up with a dressing that isn't just olive oil?

Posted by: Maggie
March 15, 2017

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12 Comments

12 Comments

Bfurgie October 14, 2019

I have the exact same issues, Maggie, and I have done an insane amount of research trying to find a dressing that complies, but also tastes good. I found that powdered Ascorbic acid (vitamin C) can be substituted for vinegar in salad dressings. I found this product at Whole Foods and tried it out. I was surprisingly pleased. (I used a standard vinaigrette recipe and made the substitution. Also used powdered mustard instead of fresh in the recipe I was using. It tasted pretty good, but it wasn’t until I added a splash of pomegranate juice that it really kicked up the flavor. I’m enjoying gluten free low histamine salads (without my beloved tomatoes) and am a happy camper again.

Audrey D. June 2, 2017

I have same problem (since on Keto diet in pollen allergy season). Yesterday added chopped Fuji apple to salad and salad smiled. Best wishes.

creamtea March 15, 2017

Can you use souring agents from non-Western cuisines (for lack of a better term) like dried sumac to add sour notes?
Or what about pureed or chopped ataulfo or other mangoes (less fibrous than Atkins) to add tartness, or pureed red bell peppers (combined with olive or other oil)

Nancy March 15, 2017

In addition to the above, there is amchur (a sour ground powder made drom unripe mangos).
Don't know histamine levels, but if low could give some bite to your dressing.

creamtea March 15, 2017

another idea: pomegranate juice in place of vinegar or lemon juice. Combine with whatever sharp flavoring ingredients (herbs, shallots or garlic if allowed) and whisk in olive or other permitted oil.

AntoniaJames March 17, 2017

Or perhaps tamarind? The pomegranate juice is a great idea, as is amchur. ;o)

HalfPint March 15, 2017

In the course of researching your problem, I found a comment on TheKitchn that suggested using verjus or verjuice, which is the juice of unripen grapes. It has a relatively low histamine level. Here's one with actual analysis, http://www.weingut-fuchs.de/online-shop/verjus-agrest-verjuice-p-79.html?language=en

ktr March 15, 2017

Here are a coupe that you may like:

http://meljoulwan.com/2014/03/10/paleo-ranch-dressing/
http://meljoulwan.com/2014/10/20/zingy-ginger-dressing/ (I use less ginger than what is called for)
http://www.paleorunningmomma.com/paleo-creamy-ranch-dip/
http://therealfoodrds.com/paleo-ranch-dressing-dip/(This is my favorite homemade ranch dressing recipe)

Maggie March 15, 2017

Thank you! Unfortunately since mayo is made with vinegar, that's also out. I wonder what I could use instead...maybe coconut milk?

ktr March 15, 2017

You can make mayo with lemon juice in place of the vinegar. I always make mayo this way. The recipe I use is 1-2eggs (1 works but I'll use 2 if I need to use up some eggs or want to make a larger batch), 1/2tsp salt, 2tbsp lemon juice, 1/2tsp mustard or mustard powder, pepper, and 1-1/2cups light olive oil all blended together with an immersion blender.

ktr March 15, 2017

Shoot, I just realized you can't have citrus either so that doesn't help.

ktr March 15, 2017

I believe you can make mayo without an acid in it. You would also need to use mustard powder instead of prepared mustard.

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