Images © Noel Cunningham

“I grew up eating tamarind and the usual forms were tamarind balls, or to eat as is. But this summer I am adding it to my salad for a punch of summertime flavour. This dressing is tart, sweet and perfect for an appetizer salad.” – Chef Noel Cunningham, Cuisine by Noel 

Tamarind Vinaigrette
Course: Soup
Cuisine: Caribbean, Jamaican
Author: Noel Cunningham
  • 1/4 cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 cup tamarind juice
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch brown sugar
  • 1 tsp. fresh parsley or dried
  1. Strip tamarinds from their pods and place in a medium bowl then add just enough hot water to cover them. Let them sit for half an hour or until cool.
  2. With clean hands, massage the pulp to get the flesh from the tamarind then pass through a fine sieve strainer.
  3. Add all the ingredients in a blender and pulse until combined, put to chill and serve with your salad. Shake well before serving.
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