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Raspberry and Coconut Milk Salad Dressing Recipe Perfect Summer Condoment
Raspberry and Coconut Milk Salad Dressing Recipe Perfect Summer Condoment
Date: 2024-11-28
The sun is high, the air is warm, and life feels just a little bit lighter in the summer. This is the season where meals take on a breezy simplicity, where heavy roasts and stews step aside to make room for crisp salads, vibrant fruits, and refreshing dressings.
One of my all-time favorites for this time of year is my raspberry and coconut milk salad dressing. It's the epitome of summer-bright, fruity, and utterly satisfying. Whether you're tossing it with greens, drizzling it over grilled vegetables, or even using it as a marinade, this dressing transforms ordinary dishes into extraordinary bites.
If you have the time and patience, I highly recommend making your own coconut milk from fresh coconuts. It's not just about the taste-although that is unmatched-but also about the nutritional goodness that factory-made versions sometimes lose.
This summer, let's not just cook; let's celebrate. Celebrate the bounty of the season, the joy of shared meals, and the simple pleasure of food made with love.
Ingredients:
• 1 cup fresh or frozen raspberries (thawed if frozen)
• ? cup coconut milk (freshly made or canned)
• 1 tbsp honey or maple syrup (adjust to taste)
• 2 tbsp apple cider vinegar or fresh lime juice
• 2 tbsp olive oil
• Pinch of sea salt
• Optional: A sprig of fresh mint for garnish
Method:
1. In a blender or food processor, combine raspberries, coconut milk, honey, apple cider vinegar, olive oil, and salt. Blend until smooth.
2. Taste and adjust sweetness or acidity as desired.
3. Strain through a fine mesh sieve if you prefer a smoother texture.
4. Pour into a jar and refrigerate for up to 3 days. Shake well before using.
Enjoy this tropical-inspired dressing on your favorite summer salads. And remember, summer is fleeting-so savor every bite!

