Thank you so much! Most of my dining events feature a raw salad and raw dessert. I try to incorporate a little raw into my main entrees as well. The dressing was oil free. I used freshly harvested coconut water (to enhance the flavor and sweetness) and some acv as the base. Then I blended in a whole cucumber, ají chili (deseeded), a small tomato, raw garlic and some seasoning.
RE: Public Dining Event at the Finca