Low-acid, non-dairy salad dressing?

[Geila]

A few months ago I discovered that I am very sensitive to acidic foods: fruits, vinegar, citric acid, etc (acid rips up my gums). And I'm sensitive to certain dairy, like buttermilk (I start getting rashy on my neck). But I miss having salads so I'm trying to find a low-acid, non-dairy dressing. Oh, I also can't tolerate peanuts very well, so no peanut sauce :(. I literally can't think of what to use for a dressing!

:help: Any ideas?

[Rosemary]

I have to avoid acidic foods, too. What I use:

* a spray of tamari or coconut aminos (similar flavor to soy sauce but a little sweeter and a lot less sodium)

* a nut-based dressing. Soak nuts before blending for the creamiest texture. Here's an example of a recipe (I've tried this one and it's very good):
http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html

* You can also use chia seeds to make a dressing, as here:
http://www.happyhealthylonglife.com/happy_healthy_long_life/2012/03/chia-salad-dressing.html

* I often omit dressing if I have something salty and moist on the salad, such as chopped black olives, canned salmon, or something sweet and moist such as fruit.

* A few drops of olive oil and a sprinkle of Trader Joe's Everyday Seasoning.

* Pureed or mashed avocado

[decemberlov]

I would try Organicville Dressings. This one is a non-dairy ranch....they also have a non dairy thousand island.
http://organicvillefoods.com/products/dressings/non-dairy-ranch-organic-dressing/

[JaneV2.0]

Guacamole.

[Amaranth]

Some people like to use tofu as a base for the dressing.

I think purreed but not liquified cucumbers would make a great base.

Cooked mashed carrots might make a good component.

[Geila]

Thanks guys! You've got me thinking of ideas now. All of the recipes look really good. Boy, I didn't realize that chia seeds were such powerhouses. I'll have to seek them out and try them. Connect with my Aztec roots and all that :). They seem to be great for stamina and endurance.

I'll probably have to do some experiments to see what taste profile I like in salads, now that I'm eliminating the acid (which I really like). That will help a lot I think. I used to really enjoy using pico de gallo as a dressing. And I might be able to tolerate it ok eventually, especially if I dial back the lemon juice. But I think it best to find some alternatives for now.

Thanks again!

p.s. I've been reading a lot about coconut amino acids on the paleo blogs but haven't tried it. I might try that first. I wonder what people used before the idea of salad dressing came about?

[Amaranth]

A few more ideas:

Mustard powder, oil
Mustard powder, oil, honey, salt
Some of the thicker coconut milks as a base
Creamed corn as a base (no actual cream is involved)
Drizzled warmed bacon grease
A bit of the olive oil from a tin of anchovies in olive oil drizzled on the salad

Can you eat naturally fermented pickles without vinegar? If so the liquid from those is a good substitute for vinegar.

Vegetables in aspic.

If you roast some vegetables for a salad in olive oil, you don’t really need a dressing on them in addition. See The Roasted Vegetable for suggestions.

Sometimes we put a scoop of stew or thick soup on top of a salad instead of a dressing.

Sometimes we put the salad on top of something else, such as a taco.

[mira]

I use homemade infused olive oil. Just pour some olive oil into a bottle along with whatever herbs and such you'd like to flavour it with. I use mixed 'Italian' dried herbs and chili flakes (not sure if chili would affect your gums as well). It's also good with a little onion or garlic salt, or whole/sliced cloves of garlic. Leave the it for a day or two for the flavours to seep into the oil and hey presto!

[puglogic]

I've made a sort of quasi-green goddess dressing with avocado, olive oil mayo, garlic, scallions, etc. It was a bit like this, minus the anchovy: http://allrecipes.com/recipe/avocado-green-goddess-dressing/ Teriyaki or hoisin sauce can be nice. And I too am in the habit of just piling a lot of stuff onto salad (grilled shrimp, baked tofu, roasted veggies), eliminating the need for dressing.

[JaneV2.0]

But it's the anchovy and tarragon that make Green Goddess so good! (And remember, I don't like fish...)

[puglogic]

I know....I'm a sissy. Sometimes I put just a tiny squeeze of anchovy paste in there. Now you've got me hungry for it......drat you, JaneV2.0! :D

[Amaranth]

Also meant to mention that several friends who were extremely bothered by acidic foods turned out to have H. pylori bacteria. After they took antibiotics to treat it and healed for a bit longer they were able to eat normal amounts of acidic foods again.

http://en.wikipedia.org/wiki/Helicobacter_pylori

[Amaranth]

More foods for the salad dressing base:
Almond milk
Tahini

[Geila]

Thanks for the continued suggestions!

I do ok with warm salads, things like taco salad, fajitas, etc. It's the cold salads that perplex me. But I love all the different suggestions here. Today I had a cobb salad cause I've been craving it since I had one last week. I'd be happy to have salad everyday for lunch :). Next week I'll go to Trader Joe's and pick up some of these new ingredients and try them out. You know, I don't know if I've ever eaten anchovies! I should designate August Salad Month. That would be a neat thread! I remember there used to be a good soup thread in the cold months.

Mira - I think roasted garlic olive oil would be wonderful!

Amaranth - that H. pylori bacteria sounds so scary. I hope I don't have it. I find that when I stay away from sugar I can tolerate a lot more things in moderation. Those 2 weeks of sugary pastries really did a number on my gums and my skin. My skin had been really clear and I had no problems with my gums but now my gums are torn up and I have a ton of little pimples all over my face. Might be wise to get tested just in case :( . In the meantime, I've just bought some probiotics and hope they help. Plus ,I've stopped the sugar :|(.