Fruit Salad With kombucha Vinaigrette

This recipe is perfect for the heat that is arriving once again in Miami and the thirst that comes with it. You can edit this recipe to make sure it works with the flavors and fruits you enjoy year round.

Ingredientes:

• 1 can of unsweetened coconut milk

• 4-8 basil leaves

• 1 tbsp of sugar

• Variety of seasonal fruits of choice

• 2 tbsps of Kombucha vinegar

• 6 tbsps of olive oil

• 1 lemon

• Salt

Directions:

1. On a pot mix your unsweetened coconut cream and a couple leaves of basil, cook on medium heat for about 3-5 minutes and season with a pinch of salt and a tablespoon pf sugar.

2. To make your vinaigrette mix 2 tablespoons of your vinegar of choice, we used homemade starfruit vinegar and mixed it with 6 tbsps of olive oil and the zest of 1 lemon. Season with a pinch of salt. This recipe will have some leftover dressing that can be stored on your fridge for future use.

3. To put it together toss your fruit in your vinaigrette and serve on top of a generous serving of your coconut sauce.