Versatile Jalapeno Vinaigrette

This recipe is thebomb.com! Thank you Tammy Credicott for the original, and I tweaked a bit with the ingredients I had on hand.

If you don’t have Tammy’s Make Ahead Paleo cookbook, GET IT. I LOVE this book and refer to it all the time.

This is a great dressing for ANY kind of salad – seriously. I placed it on cherry tomatoes mixed with red onion and cilantro; also, cherry tomatoes with mustard greens, kalamata olives, and a diced orange pepper. Get crazy – this stuff is awesome and I think you’ll have it in your fridge all summer long.

Enjoy!

Note: for either one of these, place all ingredients in your NutriBullet, mini food processor, etc. EASY.

Lemon Jalapeno Vinaigrette

  • 4 clove garlic
  • 1 small jalapeno, cored, seeded
  • 2tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • ¼ cup avocado oil
  • 1 tbsp honey (I’ve omitted and used – your call)
  • 1/4 tsp paprika
  • pinch of salt and pepper

Original Recipe (Check out the whole recipe from The Paleo Review):

  • 1 clove garlic (I did 3)
  • 1 tbsp minced shallot
  • 1 small jalapeno, cored, seeded
  • 1 tbsp lime juice (I did 2)
  • 1 tbsp apple cider vinegar
  • ¼ cup olive oil (I use avocado oil)
  • 1 tbsp honey (I’ve omitted and used – your call)
  • 1/4 tsp chiptle chili powder (I did ¼ ancho and 1/8 paprika)
  • pinch of salt and pepper

Toss it all in a food processor or mixer of choice. SUPER simple.

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