I did a little research for this recipe and I found something very interesting. All the recipes on the web (or at least the ones that I looked at) for honey lime dressing were nearly identical.
But I like to be different…
I had never tried this dressing before and so I went ahead and made it the “traditional” way. It was good, but it was lacking something and I couldn’t quite put my finger on it. So I started thinking about the type of recipe it was and what types of ingredients go well with that general flavor. Then it hit me… the secret ingredient!!
Yes, this one is just a little different than all the other recipes you’ll find on the web because of one little ingredient that made all the different. It tastes a little odd right out of the bottle, but put it over salad and it’s positively dreamy.
So what’s the secret ingredient? One tablespoon of coconut oil. That’s it! It tastes kind of coconuty if you dip your finger in it to taste, but if you put it over salad, it’s nearly indistinguishable, yet adds that extra something that kicks this dressing up a notch in the flavor department.
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Clean Eating Honey Lime Vinaigrette
(Makes approximately 3/4 cup)
- 2 limes, juiced (about 1/4 – 1/3 cup juice)
- 2 tbsp. honey
- 1 tsp. dijon mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/4 cup olive oil
- 1 tbsp. coconut oil
- Salt to taste
- Place all ingredients in a blender and blend until smooth and well combined.
Preparation time: 5 minute(s)