Ginger-Tamari Vinaigrette

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.

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I'm Dr. Christine Maren, a board-certified functional medicine physician and mother of three. I advocate for real food, healthy living, and clean beauty. I think physicians should be role models when it comes to nutrition and healthy living. This is where I share that passion. Thanks for joining me!

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