Take your simple summer salad to a whole new level with this simple mango lime vinaigrette! Made with fresh (or frozen) mango, this dressing has no added sugar and just a short ingredient list. And the best, it taste like summer in your mouth! Gluten free, paleo, vegan, grain free and whole30 compliant. Oh and all you need is a blender or food processor to make this! No cooking skills required!
Salads are my go to in the summer. There are days when turning on the oven or stove is just not going to happen. So I pile on the veggies, find an avocado and call it a day. But my ordinary balsamic vinaigrette or balsamic tahini dressing can get old. I often crave that feeling you get when you go on vacation and you get a crazy tropical tasting meal and all of the sudden the heat doesn’t seem that unbearable.
And this mango lime vinaigrette, it does the trick! It’s also packed with some killer nutrition! Yes yes yes for adding even more nutrition to your salad. Besides being a great source of vitamins and minerals, did you know that cilantro is a great way to chelate or naturally detox out heavy metals from the body. Just another great reason to eat more natural foods and stop buying the junk in the bottles if you ask me!
One of my clients actually requested that I create a mango inspired dressing. I really hope that I hit the mark for her on this recipe. I love how simple it was to make (took about 2 minutes) and that I now have dressing I can use all week #winning! I always make 2-3 different dressings or sauces in the beginning of the week during my meal prep to ensure that I never have an excuse to not eat that salad or those veggies I spent good money on at the grocery store. So please give me your feedback on this recipe!!
I used our little ninja bullet to make this. It was already dirty from making a green smoothie so I figured I might as well just go with the flow, and it actually worked perfectly! But a food processor or high speed blender would also work fine!
This recipe makes enough for 5-6 servings, depending on how much dressing you usually use. I would say make it once and add more water if you like your dressing a little bit runnier. I personally love for my vinaigrette to be on the thicker side.
Mango Lime Vinaigrette
- 1 1/2 cups frozen mango defrosted or fresh mango, peeled and cubed
- Juice from 3 limes
- 1 tbs rice wine vinegar
- 1 tbs. olive oil
- 1/4 cup cilantro chopped
- 1/4-1/2 tsp. salt
- 8-10 dashes hot sauce
- 4-6 tbs. water start with 4
- In a food processor or blender combine all the ingredients and blend on high. Add the water and blend again until at your favorite consistency. I used about 4 tbs.
- Store in a easy to seal container like a mason jar for up to a week in the fridge.
What about you?
- What is one go to food or meal that makes you forget about the heat?
- Salads do you just throw everything you have in a bowl or do you plan the flavors out?
- What is your favorite dressing?