Ingredients
The following ingredients have 4 Servings
- 1 can full-fat coconut milk or coconut cream, refrigerated overnight (do not use light coconut milk)*
- 2 tablespoons minced shallots
- 1 clove garlic, minced
- 2 tablespoons apple cider vinegar
- 3 tablespoons chopped fresh chives
- 1 1/2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste (omit to make the recipe AIP-friendly)
Instruction
- Open the can of coconut milk or coconut cream. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water within the can.
- Add 4 tablespoons of the coconut water into the coconut cream and whisk until smooth (reserve the leftover coconut water, as you may need to whisk in an extra tablespoon or two after refrigerating your dressing depending on your desired thickness).
- Add in the shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper. Stir to combine and refrigerate dressing for at least 30 minutes to let the flavors meld together.
- Enjoy this dressing over your favorite salads or dip your favorite vegetables into it!
