Ginger-Tamari Vinaigrette

This a favorite vinaigrette from a favorite chef. Tyler Florence’s cookbook, Eat This Book: Cooking With Global Fresh Flavors, is not explicitly gluten-free, but has a lot of clean, simple recipes that are easy to modify. This one is amazing with a simple salad or asparagus to accompany Asian inspired dishes, like Paleo Asian Meatballs. It’s also great with salmon or shrimp, and also on rice if you tolerate grains.


  • 4 handfuls cilantro, finely chopped
  • optional – 1 jalapeno, seeded and thinly sliced
  • 1 tsp fresh ginger, minced
  • juice of 4 limes
  • 1/4 c gluten-free tamari or coconut aminos
  • optional – 1/4 tsp sugar
  • 1/4 c olive oil
  • salt & pepper


Combine all of the ingredients in a large mason jar and shake to emulsify. Season with salt & pepper to taste.

Store in the refrigerator for up to a week.

Note: for strict paleo or Whole30, eliminate the sugar and use coconut aminos instead of tamari.

About Dr. Maren

Christine Maren D.O., IFMCP is a board-certified physician and the founder of a virtual functional medicine practice in Colorado, Michigan, and Texas. She is also the co-founder of Hey Mami, a platform dedicated to helping women navigate a healthy and happy motherhood. She is best know for her work in thyroid, gut and reproductive/ preconception health. Dr. Maren is board-certified by the American Board of Family Medicine and is an Institute for Functional Medicine Certified Practitioner (IFMCP). Read more

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