Anti Inflammatory Coconut Ranch Avocado Citrus Salad
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
For the salad
- 5 oz mixed greens
- 2 ripe avocados, pitted, peeled, and sliced
- 2 navel oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 small cucumber, thinly sliced
- 3 radishes, thinly sliced
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a small mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick coconut cream.
- 2
Add the apple cider vinegar, lemon juice, lemon zest, chives, dill, parsley, garlic powder, onion powder, ground ginger, and sea salt to the coconut cream. Whisk until smooth and well combined. Taste and adjust salt as needed. Set the dressing aside for 10 minutes to allow the herbs to bloom and the flavors to meld.
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