| 8 | 20 | 70 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 12 |
| 1 cup | Coconut cream (full-fat) |
| 1 clove(s) | Garlic |
| 2 green onion (stem) | Green onion |
| 1 tbsp | Dill, fresh |
| 2 tbsp | Parsley, fresh |
| 3 tbsp | Basil, fresh |
| 2 tbsp | Apple cider vinegar |
| 1 tsp | Salt |
1. Scoop the fi rm white coconut cream off the top of the can. Measure 1 cup. Use less of liquid coconut water to achieve thick creamy dressing consistency.
2. Rinse fresh herbs.
3. Add coconut milk, herbs, and vinegar to blender.
4. Blend until well combined.
5. Store leftovers in the refrigerator.
