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 Vinegar
  • 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.