Ingredients:
• 3/4 cup full fat coconut milk
• 1 1/2 tbsp red wine vinegar
• 1 tbsp dried parsley
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp lime juice
• handful of fresh cilantro (~1 cup packed)
• 1 1/4 cup *light* olive oil
Directions:
1. Combine all ingredients (I used my large Nutribullet blending cup) and blend until desired thickness. Then transfer to mason jar or similar slender container and refrigerate!
Notes:
• Make sure your olive oil is "light". Regular EVOO with this recipe will not warrant the same results!
• There are various types of coconut milk, be sure to have "full fat" coconut milk so your dressing has a thicker consistency!