Low-Histamine Pear Salad Dressing

Servings: 1/2 cup

Keeps: 1-2 days in fridge (use immediately if very sensitive)

Ingredients:

• 1 small ripe pear, peeled and cored

• 2 tbsp extra virgin olive oil

• 1-2 tsp lemon juice (if tolerated)

• 1-2 tsp water (to thin, if needed)

• Pinch of sea salt

• 1/2 tsp maple syrup or honey

• Optional: 1/4 tsp fresh grated ginger (if tolerated)

Directions:

1. In a small blender or food processor, combine the pear, olive oil, lemon (if using), sea salt, and maple syrup (also ginger if using).

2. Blend until smooth. Add water to thin to your desired consistency. Taste and adjust salt or sweetness and drizzle over salads with roasted vegetables, quinoa, or lamb.

   
   

   
   

   To Note:

   Low Histamine Pears: Use fresh, firm Bartlett or Anjou pears, which are typically better tolerated.

   Lemon substitute - If lemon isn’t well tolerated, use white distilled vinegar or a touch of ascorbic acid (vitamin C powder) for acidity.

   No Blender, No Worries: Mash pear finely with a fork and whisk all ingredients together for a rustic version.