Picture this: It's a balmy evening, and you're gathered with friends and family, enjoying a vibrant summer salad for a light dinner topped with a dressing that transports you to a tropical paradise with its exotic flavors. This CreamyCoconut Lime Dressing marries the creamy richness of coconut milk with the zesty tang of fresh lime juice.
Coconut and lime are a match made in heaven.
With roots that trace back centuries. Coconut palms, swaying in the gentle breeze of tropical climates, have long been revered for their versatile fruit, yielding coconut milk, cream, water, and oil. Meanwhile, limes, with their bright acidity and refreshing zest, have been prized in cuisines around the world for millennia. It's believed that the combination of coconut and lime originated in Thai recipes, Japanese recipes, and Caribbean cuisines, where both ingredients are abundant. Over time, this dynamic duo found its way into various dishes, from curries to cocktails. And thus, Coconut Lime Dressing was born—a testament to the ingenuity of cooks who dared to blend the bold and the beautiful.
As you drizzle this Creamy Coconut Lime Dressing over a bed of crisp greens (try our Caribbean Salad Recipe), use it as a marinade for grilled shrimp, drizzle over a prepared plate of fresh fruit, or use it as a dipping sauce for a large plate of spring rolls, take a moment to appreciate the journey of flavors that brought it to your plate. From the coconut palms swaying in distant tropical shores to the zest of fresh limes, each ingredient has a story to tell. Life is too short for bland salads and boring dressings.
Creamy Coconut Lime Dressing Ingredients
- Coconut Milk: The star of the show, coconut milk lends a rich and creamy texture to the dressing. Extracted from the meat of mature coconuts, it adds a tropical sweetness that complements the tanginess of lime juice perfectly. You can use coconut cream with a splash of coconut water for a thicker dressing.
- Lime Juice and Lime Zest: Freshly squeezed lime juice provides the dressing with its vibrant acidity, balancing the creaminess of the coconut milk. The addition of lime zest enhances the citrusy aroma, making each spoonful a refreshing delight.
- Sugar: A hint of sweetness from sugar rounds out the flavors of the dressing, creating a harmonious balance between sweet, sour, and savory notes. You can substitute the sugar for brown sugar or for palm sugar if you're focused on healthy recipes.
- Fish Sauce: Don't let the name deter you! Fish sauce may seem unconventional in a salad dressing, but its umami-rich flavor adds depth and complexity to the overall taste profile. Just a splash of fish sauce brings out the best in the other ingredients. If you're following a vegetarian diet, they do also make vegetarian fish sauces. If you don't have fish sauce or you prefer not to use it, you can use soy sauce just use a little less than you would if using fish sauce.
- Avocado Oil: Known for its health benefits and mild flavor, avocado oil serves as the perfect emulsifier in this recipe. It helps bind the ingredients together while imparting a subtle nuttiness to the dressing. For an added touch of coconut you can substitute melted coconut oil.
- Ginger and Clove Garlic: These aromatic ingredients provide a punch of flavor and a hint of warmth to the dressing. Freshly minced ginger and garlic add a delightful kick, elevating the taste to new heights.
- Salt & Pepper: Essential for seasoning, salt and pepper enhance the flavors of all the other ingredients, ensuring a well-balanced dressing that's neither too bland nor overpowering.
Looking for more recipes?
Coconut Lime Dressing
Ingredients
- 1 teaspoon Fresh Grated Ginger Root
- 1 Small Clove Garlic, grated
- 1 tablespoon Sugar
- ¼ cup Coconut Milk
- 3 tablespoon Fresh Lime Juice
- ¼ cup Avacado Oil
- 1 teaspoon Fish Sauce
- Dash of Salt and Black Pepper
Instructions
- Mix all the ingredients until blended. Instead of grating the ginger and the clove of garlic, you can add all the ingredients to a small food processor and blend until smooth and creamy. If you use the food processor method you'll need just a couple small slices of ginger root.
Leave a Reply