Eosinophilic Esophagitis Friendly Creamy Caribbean Jerk Vinaigrette
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Learn more →Ingredients
8 servings
- 3 tbsp garlic-infused oil
- 1 tbsp neutral oil (such as avocado oil or light olive oil)
- 3 tbsp full-fat coconut cream
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp ground allspice
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp fine salt
- ⅛ tsp cayenne pepper
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Combine the ground allspice, dried thyme, smoked paprika, cinnamon, ginger, black pepper, salt, and cayenne in a small bowl and stir until evenly mixed.
- 2
Add the garlic-infused oil, neutral oil, coconut cream, lime juice, apple cider vinegar, and maple syrup to the spice mixture. Whisk vigorously for about 30 seconds until the dressing is smooth, slightly thickened, and fully emulsified — it should coat the back of a spoon in a thin, even layer.
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