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.


  • 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


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.