Ginger Coconut Salad Dressing
Summer / Spring / Coconut Oil / Cook / Dairy Free / Gluten Free / Joy the Baker / Side Dish / Vegetarian /
Salad dressing is so simple to make! Good oil is important (and the coconut oil here works perfectly), as is an acid, a citrus and a sweetener. This dressing is wonderfully versatile, and I love the spicy kick from ginger. Serve this simple dressing over fresh lettuce greens, grilled chicken and tomatoes, or serve over sautéed kale.
PREP, COOK, TOTAL TIME
Total time: 10 minutes
Yields: approx. 1/2 cup dressing
2 tablespoons LouAna® 100% Pure Coconut Oil, melted
3 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 teaspoons honey
1/2 teaspoon finely grated fresh ginger
Pinch of paprika
Salt and pepper to taste
If coconut oil is in its solid state, heat in a small saucepan over low heat or microwave for a few seconds until it is liquid.
In a small jar with a tight fitting lid, combine coconut oil, vinegar, lime juice, honey, ginger, paprika, and a bit of salt and pepper. Place lid on the jar and shake vigorously to emulsify. Remove the lid and taste. Season with more salt and pepper according to your taste. Serve over grilled chicken, greens and sautéed kale.
Ginger Coconut Salad Dressing Recipe photo credit: Joy Wilson and Jon Melendez
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