Being an island girl, I love coconut so I decided to make a salad dressing that’s super creamy without nuts. Many of you as even my husband is saying, “isn’t coconut a tree nut?” Well botanically its not, it is really a fruit. But the FDA (food and drug administration) classifies it as a tree nut. Most people who are allergic to tree nuts (almond, cashew, walnut) are usually able to consume coconut without adverse reactions. There have been documented allergic reactions to coconut so please beware.
Coconut milk contains beneficial capric/caprylic acid and lauric acid which research has shown are both capable of killing yeast/candida. This dressing is great for someone on a candida diet, nut-free, gluten-free and vegan diet. With this dressing you really don’t need to buy the store bought dressing that has all the extra ingredients that you can’t pronounce.
- 1-14 oz can coconut milk
- 1 tablespoon chia seeds
- 1 tablespoon yellow onion, minced
- 1 tablespoon lemon juice
- 1 spring onion, finely chopped
- 1 teaspoon basil leaves, finely chopped
- 1 clove garlic minced
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon sea salt
Place coconut milk and the rest of the ingredients in a bowl, whisk together allow to sit for flavors to blend for 15 minutes. Transfer to airtight container and refrigerate.