Full GAPS Lime-Almond Dressing

This Full GAPS lime-almond dressing is creamy enough to cling to crisp vegetables, with fresh lime, ginger, and garlic balancing the savory coconut aminos and fish sauce. It is the dressing in my Full GAPS Chicken Salad with Lime-Almond Dressing, but it is useful to have the measured batch on its own when you are getting lunch ready.

My weekdays are built around homeschooling before my second-shift job, and I often cook in the morning. I like recipes that let me prepare one part ahead without making the rest of the meal more complicated. This dressing can be whisked or blended, covered, and chilled while you prepare the salad vegetables and chicken.

Why This Dressing Works

Homemade almond butter from properly prepared almonds gives the dressing its creamy body. Coconut aminos and traditionally fermented fish sauce bring savory depth; fresh lime and apple cider vinegar keep the flavor bright. Ginger and garlic add a fresh, lively finish, while the raw sesame oil rounds everything out.

When it is ready, the dressing should look glossy and even, with no almond-butter lumps. It should fall from the whisk in a smooth stream. The aroma is bright with lime and ginger, followed by the savory smell of garlic and sesame. On a bite of cabbage or chicken, it tastes tangy first, then nutty and savory.

Ingredients

• 3 tablespoons homemade almond butter from properly prepared almonds
• 1/3 cup plain, additive-free coconut aminos
• 1/2 teaspoon traditionally fermented, additive-free fish sauce
• 1 tablespoon raw, cold-pressed, unrefined sesame oil
• 1 tablespoon apple cider vinegar
• 1/2 inch fresh ginger, finely diced
• 2 cloves garlic, crushed
• Juice of 1 lime

Recommended Equipment

• Small bowl and whisk
• Measuring spoons and cup
• A jar with a tight-fitting lid for chilling and storage
• A blender if you prefer a hands-off method. I use the Ninja Professional Plus BN801.

How to Make the Lime-Almond Dressing

1. Measure and combine. Add the almond butter, coconut aminos, fish sauce, apple cider vinegar, diced ginger, crushed garlic, and lime juice to a small bowl. Whisk until the almond butter loosens and the mixture looks mostly smooth.
2. Whisk in the sesame oil. Pour the raw sesame oil in slowly while whisking. Continue until the dressing is glossy and uniform. If a few small almond-butter streaks remain, keep whisking; the bowl should have no thick clumps.
3. Blend if you prefer. Add all the dressing ingredients to a blender and blend just until smooth. Stop once to scrape the sides if almond butter sticks above the blades. The finished dressing should pour in a ribbon and coat a spoon.

Full GAPS Placement and Adaptations

This is a Full GAPS component recipe. It uses homemade almond butter made from properly prepared almonds, plain additive-free coconut aminos, traditionally fermented fish sauce, and raw sesame oil. It is not an Introduction Diet dressing.

The source recipe offers tahini in place of almond butter for someone avoiding nuts. If you use that option, choose tahini made from properly prepared sesame. The lime, vinegar, ginger, garlic, and raw sesame oil remain as written.

Make Ahead and Storage

Make the dressing while you prepare the rest of lunch, then transfer it to a clean jar with a tight-fitting lid and refrigerate. It thickens as it chills because of the almond butter. Let it stand for a few minutes and whisk or shake the jar before serving. If the oil separates slightly, a quick whisk brings it back together.

Keep the dressing refrigerated and use it within three to four days. If it smells or looks different from when you stored it, discard it. Use a clean spoon each time you take some from the jar.

Serving Ideas

Spoon this dressing over the linked Full GAPS Chicken Salad with Lime-Almond Dressing. Add it after the vegetables and chicken are ready, then toss until each piece has a light coating instead of a pool of dressing at the bottom of the bowl.

Frequently Asked Questions

Can I Make This Dressing in a Blender?

Yes. Blend all the ingredients just until smooth. Stop once to scrape down any almond butter clinging to the sides. A small bowl and whisk work just as well for this batch.

Can I Use Tahini Instead of Almond Butter?

The source recipe offers tahini as its nut-free alternative. For this Full GAPS version, use tahini made from properly prepared sesame. The texture will be a little less sweet and more earthy, while the lime and garlic remain bright.

Can I Prepare It Ahead?

Yes. Make it up to a few days before serving, keep it covered in the refrigerator, and whisk or shake before using. It will be thicker when cold and loosen as it warms slightly.

Is This an Introduction Diet Recipe?

No. This is a Full GAPS dressing made with properly prepared almond butter or the source-supported tahini alternative. Use a recipe assigned to your current Introduction stage while following the Introduction Diet.