Low-salicylate blue cheese wedge salad (and recipe)

One of my favorite go-to salads! This blue cheese wedge salad is low in salicylates and I give a few options for modifications. Creamy homemade blue cheese dressing, bacon and hazelnuts. I’ve even paired it with fresh pears for a little tang, or topped with leftover salmon or steelhead.

Recipe at: https://low-sal-life.com/recipes/recipe/42-blue-cheese-wedge-salad

About the ingredients and things to consider:

I like to use buttermilk (first choice) or kefir. I prefer homemade kefir or yogurt, if possible, as I don’t love the pectin added to most store-bought versions. Pectins are thought to be low in salicylates and amines (RPAH 2019), but they are derived from citrus and apples. If I don’t have a soured milk, you may want to add some brightness with rice vinegar.

Lemon juice has tested high in salicylates, lime has never been tested. Some people can tolerate it in small amounts making it a nice addition for acidity over rice vinegar. Barley malt vinegar can be used, and if you don’t love vinegar (like me), a little ascorbic acid might work well too.

Pecans and hazelnuts have been tested once in 1985 as low in salicylates. RPAH lists them as high, which also includes their amine levels – pecans are high in amines, and hazelnuts are moderate. Many low-sal folks can tolerate them just fine in small amounts. Raw cashews are listed as low in amines and salicylates by RPAH, but have a wide range. Malakar et al 2017 tested cashews as VERY HIGH which also includes their bound salicylates. I recommend once you find your baseline, to test nuts individually to see what you can tolerate, and in what amount.

Make sure to find a clean bacon without honey, pepper, or other high-salicylate items. Nitrates are not salicylates, but some chemically-sensitive individuals may not tolerate nitrates well.

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