- 2 tablespoons lime juice
- 2 teaspoons almond butter
- ¼ cup coconut milk
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon mint, finely chopped
- ⅛ teaspoon red pepper flakes
- Pinch of sea salt
This dressing can also be used as a sauce—try serving it as a dip for shrimp cakes (see recipe on page 118). The tropical and refreshing flavor is all about balance. The rich almond butter and coconut milk are balanced with a squeeze of acidic lime, and the spicy red pepper flakes are balanced by the cooling flavors of cilantro and mint. When used as a salad dressing, it pairs especially well with salads that incorporate seafood as a protein.
Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier
consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.
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