Coconut Balsamic & Lemon Vinaigrette
Coconut Balsamic & Lemon Vinaigrette
Ingredients:
- ¼ cup light coconut milk (canned)
- 1 Tbsp. Vinesation Lemon Olive Oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Vinesation Coconut Balsamic
- Zest from 1 small lemon
- 1 Tbsp. freshly squeezed lemon juice
- rind of one small lemon
- ½ tsp Honey
- ¼ tsp Sea salt
- ¼ tsp Dried thyme
- ¼ tsp Dried rosemary
- Dash of ground pepper
- Toasted coconut & lemon wedges for garnish
Instructions:
- Whisk coconut milk, vinegars, lemon juice, rind and honey and gradually drizzle the olive oil while whisking until well emulsified (about 2 minutes).
- Mix salt, pepper, and dried herbs. (adding more or less to taste)
- Pour 1 or 2 Tbsp. of vinaigrette over salad or rice and top with sautéed prawns, chicken (or all 4)
- Garnish with toasted coconut and lemon wedges and enjoy.
- Store remainder in the refrigerator, whisk before using again.
