In the paleo world, we tend to eat a ton of salad. Recently I’ve discovered that I love making my own dressings to spice up my green love affair.
Many dressings call for a ratio of 3:1 for EVOO and vinegar with an array of spices and a splash of a citrus. My challenge to myself was to work out how to make the dressing less fatty by taking out some of the oil without having my taste buds get sucker-punched by an overly acid vinegar/citrus taste. In this recipe, I found that substituting part of the oil with coconut milk delivered the nutritional change I was seeking without compromising on the taste.
P.S. This is not only delicious as a salad dressing but also works wonders as a chicken marinade!
Coconut Citrus Salad Dressing
- ¼ cup Light coconut milk (canned)
- 1 tbsp Virgin olive oil (extra)
- 1 tbsp Apple cider vinegar
- 1 tbsp Balsamic vinegar
- 1 tbsp Lemon juice
- ½ tsp Honey
- ¼ tsp Sea salt
- ¼ tsp Dried thyme
- ¼ tsp Dried rosemary
- Dash of ground pepper
Whisk coconut milk, vinegars, lemon juice, and honey.
Gradually add olive oil while whisking.
Mix salt, pepper, and dried herbs in to taste.
Pour one to two tbsp over salad
Store remainder in the refrigerator and remember to shake before using again.
For bigger salads just double the recipe and don’t forget to whisk it like you mean it!