Buy Now → Toasted Coconut and Lemon Salad Dressing (Alkaline Diet)
Beat the heat with this keto-friendly, alkaline salad dressing recipe made with Toasted Coconut and Lemon Juice. Drizzle this quick and easy homemade lemon coconut sauce for an instant boost of tropical flavour. It is perfectly creamy, sweet and tart.
- Prep Time: 4
- Cook Time: 1
- Total Time: 5 minutes
- Yield: 2-4 persons 1x
- Category: sauces
- Method: Mix
- Cuisine: Pacific North West, Canadian
- Diet: Vegan
Ingredients
Scale
- 400ml Unsweetened Coconut Milk (we use 1 can of Thai Kitchen Coconut Milk)
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp White Wine Vinegar
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Coconut Sugar
- 1 tsp Garlic Powder
- Dash of Salt and Black Pepper to taste
- 2 tsp Toasted Coconut Flakes
- ½ tsp Freshly grated lemon zest (optional)
Instructions
- Add all ingredients in medium bowl. Or simply toss everything in a mason jar and give it a shake.
- Mix well until blended.
- Refrigerate at least 1 hour to allow the flavors to combine. For creamier dressing, refrigerate overnight before serving.
- Serve and enjoy with your favourite super alkaline salad!
Notes
- I highly recommend investing in a quality salad spinner. Drying your veggies thoroughly is so important after they are washed. It helps prevent watered down salads dressings and the salad stays fresher, longer!
- Signup and download our FREE List of Alkaline Foods and instantly improve your gut health!
Nutrition
- Serving Size: 1 small bowl
- Calories: 312
- Sugar: 6.3 g
- Sodium: 607.8 mg
- Fat: 31.3 g
- Carbohydrates: 10.2 g
- Fiber: 0.2 g
- Protein: 2.1 g
- Cholesterol: 0 mg
