Mint Coconut Salad Dressing Recipe

Homemade Salad Dressing or Sauce - Quick, Easy, Delicious

Homemade salad dressing or sauce recipes are quick, easy and cheap to make, and so much fresher and more delicious, we can't understand why anyone buys bottled salad dressings and sauces.

Mint coconut salad dressing recipe was inspired by our recipe for Coconut Mint Chutney. It's cooling and refreshing as well, but without the pungent bite of ginger and jalapeno, and more liquid. It doubles as a mint sauce recipe, if that's what you need.

Total prep & cook time: 10 min

Makes 1 1/2 cups or 6 Servings

Nutrition Data Per Serving, 37g: 102 calories, 94 calories from fat, 2g carbs, 11g fat, 101mg sodium, 0g sugars, 0g dietary fiber, 1g protein, very low Cholesterol. Estimated glycemic load: 1.

Ingredients:

• 1/2 cup fresh mint leaves
• 3 Tbsp fresh lime juice (juice of 1 lime)
• 3 Tbsp olive oil
• 1/2 cup full fat coconut milk
• Optional: 1 - 2 tsp agave nectar or maple syrup
• 1/4 tsp salt
• 1/2 tsp gr black pepper
• Optional: 1 or 2 tsp cashew butter as a thickener

Directions:

• 1. Strip the leaves off the mint sprigs until you have about 1/2 cup loosely packed leaves
• 2. Squeeze the lime and strain the juice
• 3. Add all ingredients to a blender or food processor and blend on medium speed until well blended
• 4. Add 1 or 2 tsp cashew butter to thicken if desired
• 5. Using a rubber spatula, scrape the dressing out into a bowl or storage container
• 6. Store unused dressing in a jar in the fridge for up to 3 days - warm to room temp and shake well before using

This easy salad dressing recipe keeps well in the fridge for several days. Mint coconut salad dressing (or mint sauce) goes well with any green salad, especially when cucumbers are involved. It's also delicious over steamed veggies.

For a thicker dressing or sauce, just add a dab of cashew butter. If you like a bit of heat, throw in a pinch of cayenne pepper and ginger.

To make this salad dressing or sauce recipe, a blender is ideal, or a food processor, or you could mince the mint and mix the sauce with a whisk.

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