Homemade Coconut Lime Herb Salad Dressing: This raw food recipe isn't fat-free, since coconut milk and tahini both have plenty of fat, but there is no added oil.
Dried herbs are quick and inexpensive to use, but fresh herbs make for astounding flavor if you want to take the time and effort. Serve with any salad, or steamed veggies.
Total prep & cook time: 15 min
Nutrition Data Per Serving, 39g: 75 calories, 56 calories from fat, 4g carbs, 7g fat, 102mg sodium, 1g sugars, 0g dietary fiber, 1g protein, very low Cholesterol. Good source Manganese. Estimated glycemic load: 1.
Look for fresh herbs at a farmer's market - they will be far cheaper and fresher than those sold in grocery stores.
If you don't have some of the herbs on hand, just use what you have. Substitute 1 Tbsp Mediterranean or Italian herb mix for the dried herbs if you like.
When first made, this salad dressing recipe is runny, but 1/2 hour in the fridge and it will thicken up nicely.
This dressing is wonderful on steamed vegetables, and adds a rich, delicious flavor and creamy texture to grain salads, such as Quinoa French lentil herb salad
This is Great.. 1 thing tho I used nutmeg in place of ginger... Very good!! - Kim T.
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