AIP Friendly Shallot Vinaigrette
A bright, well-balanced vinaigrette can transform even the simplest bowl of greens into something worth sitting down for, and this one delivers real depth with just a handful of clean ingredients. Minced shallot mellows beautifully after a short rest in apple cider vinegar, losing its sharp bite and picking up a gentle sweetness that carries through every drop. A touch of raw honey rounds out the acidity, while ground ginger adds a subtle warmth that makes this dressing feel a little more interesting than your average pour-from-a-bottle option. Extra-virgin olive oil is whisked in slowly until the whole thing comes together into a silky, lightly thickened emulsion — no shortcuts, just technique. For anyone navigating the autoimmune protocol, store-bought dressings are almost always a minefield of seed oils, added sugars, and nightshade-derived spices, so having a reliable homemade version in the fridge is genuinely useful. Fresh thyme leaves are optional but worth adding when you have them — they bring an herby, almost floral note that pairs especially well with roasted vegetables or bitter greens. This makes enough for six servings and keeps in the refrigerator for up to five days, so one quick batch covers most of the week.
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Learn more →Ingredients
6 servings
- 1 medium shallot, minced
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
- 2
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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