This a favorite vinaigrette from a favorite chef. Tyler Florence’s cookbook, Eat This Book: Cooking With Global Fresh Flavors, is not explicitly gluten-free, but has a lot of clean, simple recipes that are easy to modify. This one is amazing with a simple salad or asparagus to accompany Asian inspired dishes, like Paleo Asian Meatballs. It’s also great with salmon or shrimp, and also on rice if you tolerate grains.
Ingredients:
- 4 handfuls cilantro, finely chopped
- optional – 1 jalapeno, seeded and thinly sliced
- 1 tsp fresh ginger, minced
- juice of 4 limes
- 1/4 c gluten-free tamari or coconut aminos
- optional – 1/4 tsp sugar
- 1/4 c olive oil
- salt & pepper
Process:
Combine all of the ingredients in a large mason jar and shake to emulsify. Season with salt & pepper to taste.
Store in the refrigerator for up to a week.
Note: for strict paleo or Whole30, eliminate the sugar and use coconut aminos instead of tamari.
