This pineapple salad dressing is the perfect addition to your summer salads. It’s also super easy to make with only four ingredients. Plus, it’s paleo, whole 30, and AIP compliant!
I don’t know about you but I’m all about the summer salads! I love me a refreshing crisp salad and I like some salad dressing options. When I first started AIP, I used ACV vinaigrette over and over, but I’ve since evolved and now have a variety of salad dressings in my arsenal. I love a good AIP whole foods salad dressing.
Now this salad dressing came to me while I was fasting. If you follow me on Instagram and watch my stories, you may have seen that I recently did a 72 hour fast. I go through the benefits of fasting, plus my personal experience in my instagram story highlights if you’re interested in learning more.
But throughout the fast, I had this idea for a pineapple salad dressing that I just HAD to make as part of my first full meal after I broke my fast. So basically I created and dreamed of this salad dressing for three days while I wasn’t eating.
And I gotta say when I finally ate it, it was everything I had imagined.
So naturally, I had to share with you all so you can enjoy it too!
What you need to make to this Pineapple Salad Dressing
You’ll want to use full-fat coconut milk for this recipe! Coconut milk adds the creaminess. You can use the dressing right away but if you prefer your dressing extra creamy, I suggest refrigerating for 1-2 hours tp allow the coconut milk to firm up and create that extra creaminess!
You can use fresh OR canned pineapple. I’ve made it with both ways and both versions taste fantastic!
Apple cider vinegar
Good ol’ acv, it adds more of that tang you’re used to in salad dressings.
And of course salt to season, I like using real salt or Himalayan pink salt for extra minerals.
What to eat with this pineapple salad dressing
Stay tuned for the most simple salad to go along with this dressing! But until then, this dressing can be use in a variety of ways:
- On spring mix or arugula
- Massaged into kale
- As a dip for veggies (refrigerate first to get it extra creamy)
- As a dipping sauce for chicken or chicken nuggets
- I bet it would be great served alongside salmon
- Or even in a tuna salad
This pineapple salad dressing is the perfect addition to your summer salads. It's also super easy to make with only four ingredients. Plus, it's paleo, whole 30, and AIP compliant!
- 1/2 cup full fat coconut milk
- 1/2 cup pineapple chunks, fresh or canned
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- Add all ingrediets to a blender.
- Blend until smooth.
You can use this right away but if you prefer it extra creamy, refrigerate for 1-2 hours before using.