Why should the good stuff stop at your glass of kombucha? Use it as the acid base in a vinaigrette and you're carrying those fermentation-born organic acids straight into your salad. Shake up a jar once and you've got two weeks of gut-supportive dressing ready to go, no extra effort required after the first five minutes.
Ingredients
- 1/4 cup kombucha (unflavored or ginger-flavored)
- 2 tbsp apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 small garlic clove, grated
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp dried herbs (thyme, oregano, or herbes de Provence)
- Salt and black pepper
Instructions
- Combine kombucha, apple cider vinegar, mustard, garlic, honey, and herbs in a jar with a tight-fitting lid.
- Add olive oil. Close the lid tightly and shake vigorously for 30 seconds until emulsified.
- Taste and adjust acid, sweetness, and seasoning. Store in the fridge. Shake before each use.
Nutrition Facts (per 2 tbsp serving)
| Calories | 125 |
| Total fat | 14g |
| Total carbohydrates | 2g |
| Dietary fiber | 0g |
| Protein | 0g |
| Sodium | 55mg |
Why This Is Good for Your Gut
Kombucha contains organic acids produced during fermentation that create a gut-friendly environment. Apple cider vinegar adds acetic acid and trace prebiotic compounds. Olive oil's polyphenols selectively support beneficial bacteria. Garlic provides inulin. An effortless way to add fermented compounds and polyphenols to every salad.
Grab whatever kombucha flavor you already have in the fridge, this works with basically any of them.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.