This creamy low-histamine salad dressing is tangy and sweet, just like pomegranates. It pairs well with any fall or winter green salad with mixed greens or massaged kale, or try pouring it oven roasted squash or baked chicken. I like to use a neutral oil such as avocado oil when blending on a high speed, because olive oil can turn bitter when blended for too long. You can use olive oil if you prefer, or a combination of avocado and olive oil.
Ingredients
¾ cups
pomegranate arils
⅓ cups
avocado oil
1½ teaspoons
raw apple cider vinegar
1 cloves
garlic
crushed
1 pinches
kosher salt