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SIBO friendly Salad

When I was introduced to McEvoy Ranch olive oil I was thrilled to find out they made garlic infused oil. Many of the foods eliminated for SIBO treatment are the ones that add the most flavor to a recipe: garlic and onions are just two of them. One of the flavor hacks for SIBO protocol is to make garlic infused olive oil. This process takes about 3-4 weeks for the oil to be infused. Thankfully McEvoy Ranch makes this process so much easier! Head over to their website to see all the oils they carry. Bonus: they are super high in polyphenols which are an incredible antioxidant to help the body to decrease inflammation.

Simple SIBO friendly salad dressing:

2 Tbs of McEvoy Ranch garlic olive oil

1 Tbs apple cider vinegar

1 Tbs maple syrup

1/4 cup plain yogurt (if tolerated or can use dairy free)

1 lime juiced

1 tsp salt

Pepper to taste

Place all ingredients in a small bowl and whisk or placed blender and blend until ingredients are combined. Dressing can be saved for 3-4 days.


1 can chickpeas drained and dried

1 medium sweet potato

1 bunch of Dino Kale

2 cups Arugula

2 tsp salt

2 tsp pepper

2 tsp paprika

1 tsp chili powder

1 Tbs zatar seasoning

1 Tbs McEvoy Ranch Rosemary olive oil

1 Tbs McEvoy Ranch Garlic olive oil


Preheat oven to 400 degrees. Rinse dino kale, take the spine out of the kale, layer the leaves and roll so it’s easier to cut, then cut into bite size pieces. Set aside and massage Kale with 1/2 Tbs rosemary olive oil for 2-3 min. Drain the chickpeas and dry them, place in a separate bowl and add 1/2 Tbs rosemary olive oil, paprika, salt, pepper, chili powder. Next chop the sweet potato into small squares and place in separate bowl with 1 Tbs garlic olive oil, mix with zatar, salt, pepper. Place the chickpeas and sweet potato on parchment paper and baking sheet. Roast for 30-40 minutes and finish on broil for 5 minutes. Combine the arugula and kale and add salad dressing, next add the sweet potatoes and chickpeas. Mix and serve warm.

be well & be nourished

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