If you’re doing Paleo or completely off dairy, you may be missing creamy salad dressings. I was experimenting with coconut cream (I bought a TON of it when there was a sale at Whole Foods) and decided to try it in place of buttermilk in a salad dressing – and it worked!
You can substitute toasted sesame seed oil for the olive oil for an Asian flair.
This dressing is good over greens, or roasted vegetables.
Ingredients
1/4 cup fresh lime juice (about 2 limes)
zest from 2 limes
1/4 cup coconut cream (stir the contents of the jar first)
1 tablespoon honey, agave syrup or equivilent Stevia or monkfruit
1 tablespoon hot sauce, or 1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Instructions
Place all ingredients except oil in a blender and buzz until smooth. Keeping the motor running slowly pour in the oil until it’s emulsified into the dressing. Taste and adjust seasoning if needed.
