Coconut Oil, Lime, and Ginger Salad Dressing

There’s just something about the scent of coconut that makes us collectively feel like we should be walking down a beach, listening to conch shells for the hidden sound of the ocean, and then meandering over toward a seaside restaurant with outdoor tables groaning under platters of fresh fruit.

And that’s what this dressing evokes for me.

Summer.

Bare feet in the sand.

Sitting down to the perfect plate of colorful fruit while the seaside air wafts over the patio.

That’s a lot for this little vinaigrette to deliver on, but wow, does it deliver!

The coconut doesn’t do all of the heavy lifting alone, though. It’s joined with lime juice and zest, and a good kiss of ginger to deliver refreshing flavors that pair perfectly with a salad of greens. Or even better – with a salad of greens and tropical fruits like kiwi and starfruit.

So, whatever you fill your salad bowl with, it’s going to love, love, love having a drizzle of my coconut lime ginger dressing on top of it!

Coconut Oil, Lime, and Ginger Salad Ingredients

Just a handful of simple ingredients for this zesty recipe:

• 1/3 cup extra-virgin olive oil

• 2 tablespoons coconut oil (you can buy, or here’s how to make your own coconut oil)

• 2 tablespoons lime juice

• 1 tablespoon lime zest

• 1 tablespoon freshly grated ginger

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon Hungarian paprika

• 1/8 teaspoon cayenne

Instructions:

In a small bowl, whisk all of the ingredients together.

To Store: Refrigerate covered for up to 3 days.

To Serve: Remove dressing from the refrigerator a few minutes before serving. Whisk well.

Tip: If you don’t have fresh limes on hand, feel free to substitute in bottled lime juice. It won’t be quite as spectacular, but rest assured it will still be absolutely delicious! In the reverse if you have more limes on hand than you know what to do with, did you know that you can freeze lime zest so that you always have it on hand? It’s a great freezer staple!

Side note: Did you know that you can use coconut oil in place of olive oil for cooking? It creates a perfect base for a chicken curry or for a simple weeknight coconut lime sauté. Also, if you’re out of olive oil and need a quick substitution, feel free to reach for sunflower oil because it’s a neutral oil that plays well with every type of lettuce and vegetables. 

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