Dress salad greens with this lime juice and coconut milk dressing, spiked with fresh jalapeño and coconut oil. It’s equally good as a marinade or drizzled over hot rice, quinoa or couscous.
- 1/2 cup lightly packed fresh cilantro leaves
- 1 teaspoon finely grated lime zest, plus 1/4 cup lime juice
- 1/4 cup 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: 2 tablespoons, 100 calories (100 from fat), 11g total fat, 10g saturated fat, 0mg cholesterol, 210mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 0g protein.
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.
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