1 teaspoon finely grated lime zest, plus 1/4 cup lime juice
1/4 cup well-stirred canned coconut milk
1/2 teaspoon fine sea salt
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1 jalapeño pepper, seeded and roughly chopped
1/4 cup coconut oil, melted
Combine cilantro, lime zest and juice, coconut milk, salt, sugar, mustard and jalapeño in a blender and purée until very smooth, about 1 minute. With the motor running, slowly drizzle in coconut oil until an emulsion forms. Use dressing immediately, or cover and refrigerate for up to 3 days. Allow dressing to come to room temperature before serving.
Per Serving: Serving size: 2 tablespoons, 100 calories (100 from fat), 11g total fat, 10g saturated fat, 210mg sodium, 2g carbohydrates.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.