A quick, flavorful coconut lime jalapeño dressing that’s healthy, Whole30-compliant, and incredibly easy to make.

Coconut Lime Jalapeño Dressing

We’re finishing the first week of our second Whole30, and I wanted a dressing that fits the plan while also delivering big flavor. Whole30 focuses on whole foods and eliminating common inflammatory triggers for 30 days. Whether you’re following Whole30 or simply want a healthy, vibrant dressing, this recipe is a winner.

One of the strengths of Whole30 is its emphasis on protein and vegetables, which makes taco salads a natural favorite. After assembling a ground turkey taco salad, I wanted a creamy, tangy, slightly spicy dressing to finish it. A few simple ingredients later, this coconut lime jalapeño dressing came together—rich, bright, and versatile.

How to Make Coconut Lime Jalapeño Dressing

This dressing is extremely quick to make and requires only a few pantry staples. It blends into a smooth, creamy sauce with a pleasant jalapeño heat and fresh lime brightness.

Start with about 3/4 cup of coconut cream. The easiest way to get coconut cream is to chill a can of full-fat coconut milk in the refrigerator for an hour or more; the thick cream separates and rises to the top—simply scoop that out.

In a food processor or high-powered blender combine:

3/4 cup coconut cream
1/2 cup avocado oil (or a light-tasting olive oil)
2 jalapeños (adjust or remove seeds for less heat)
Juice of 1/2 lime
1/2 teaspoon garlic powder
Salt and pepper to taste

Pulse or blend until the jalapeños are fully incorporated and the mixture is smooth. Taste and adjust salt, pepper, or lime to your preference. For a milder dressing, remove the jalapeño seeds and membranes before blending.

The finished dressing is creamy with a bright lime tang and a gentle kick from the jalapeños. Use it as a salad dressing, a dip for vegetables or baked potato wedges, or a sauce for grilled proteins.

That day I drizzled it over a ground turkey taco salad built on a bed of lettuce with sliced radishes, grape tomatoes, cucumbers, mushrooms, green olives and avocado. The dressing tied all the flavors together beautifully.

This dressing is great to make ahead and refrigerate for several days. I also love it as a dip for baked potato wedges or roasted vegetables—delicious and compliant with Whole30.

I hope you enjoy it!

Have a favorite quick, healthy dressing? Share it in the comments below.

Recipe