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!
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