A surprisingly quick and simple coconut lime jalapeño dressing that is also healthy, Whole30 compliant, and absolutely delicious.
Coconut Lime Jalapeño Dressing
My husband and I are almost done with the first week of our second round of Whole30. If you do not know what Whole30 is, I am working on an upcoming blog post about our experience with this diet. In a nutshell, the Whole30 is a 30-day, anti-inflammatory plan in which you eliminate foods from your diet that are known to be commonly problematic.
Today I have a great recipe to share with you that follows the guidelines of Whole30. Even if you do not care about Whole30 though, this is still a super healthy and delicious recipe that anyone can enjoy.
One of the things I love about Whole30 is that it emphasizes eating lots of healthy proteins and vegetables. Luckily, my favorite type of salads, taco salads, fit right into this category.
After I whipped up a great looking ground turkey taco salad, I realized I needed a dressing to finish it off. So I gathered a few ingredients, brought them all together, and a spicy, creamy coconut lime jalapeño dressing was born.
How to Make Coconut Lime Jalapeño Dressing
Now, this is going to go fast because it is that easy to make. You’ll be surprised at how great it turns out!
First, you will need about 3/4 cup of coconut cream. The best and cheapest way to get coconut cream is to simply place a can of coconut milk in the fridge.
After about an hour, the thick coconut cream will rise to the top of the can. Then, just scoop that coconut cream out for this recipe.
Next, place half a cup of avocado oil, two jalapeños, the coconut cream, juice from half a lime, 1/2 teaspoon of garlic powder and salt and pepper to taste in a food processor.
Then, pulse until the jalapeños are well blended and everything is nice and smooth.
That’s it, the dressing is complete!
On this particular day, I drizzled it over a ground turkey taco salad. My salad consisted of a bed of lettuce, topped with sliced radishes, grape tomatoes, cucumbers, sliced mushrooms, green olives and a few pieces of avocado. The dressing tied everything so well together.
I can’t wait to make this dressing again with some baked potato wedges to dip in the goodness (yes that is Whole30 compliant).
I hope you enjoy!
Do you have any quick, healthy dressings you love? Let me hear about them in the comments below.
A quick and simple coconut lime jalapeño dressing that is also healthy, Whole30 compliant, and absolutely delicious.
- 3/4 cup coconut cream (see notes)
- 1/2 cup avocado oil (or light tasting olive oil)
- 2 jalapeños (see notes)
- 1/2 lime, juiced
- 1/2 tsp garlic powder
- salt and pepper to taste
Put all of the ingredients in a food processor.
Pulse until the jalapeños are well blended and everything is nice and smooth.
Drizzle over your favorite salad or use a dip.
The best and cheapest way to get coconut cream is to simply place a can of coconut milk in the fridge. After about an hour, the thick coconut cream will have risen to the top of the can, and you can just scoop that out for the recipe.
For a less spicy dressing, remove the seed and veins from the jalapeños.
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