Within three minutes you can enjoy the dressing at home that tops our Tropical Mango Salad and Chili-Lime Roasted Carrot Salad. It also makes a great dipping sauce for tofu and seafood.
Makes ~1 1/2 cups of dressing (4-6 servings)
Equipment Needed:
- Food processor (or blender or immersion blender)
- Spatula
- Air-tight jar, for storing
Ingredients:
1 cup mango chunks
1 cup packed cilantro (leaves & stems)
1/2 cup scallions, cut into 1-inch batons
1/4 of a small jalapeño, seeded & ribs taken out
1/3 cup fresh lime juice
1/2 tsp pink Himalayan salt
1/4 tsp ground cumin
3 tbsp + 2 tsp avocado oil
Instructions:
Combine all of the ingredients in a food processor or blender until smooth and emulsified. Store in an air-tight container for up to a week. Serve over any tropical salad or even as a dipping sauce for seared shrimp or tofu!
Within three minutes you can enjoy the dressing at home that tops our Tropical Mango Salad and Chili-Lime Roasted Carrot Salad. It also makes a great dipping sauce for tofu and seafood.
Makes ~1 1/2 cups of dressing (4-6 servings)
Equipment Needed:
- Food processor (or blender or immersion blender)
- Spatula
- Air-tight jar, for storing
Ingredients:
1 cup mango chunks
1 cup packed cilantro (leaves & stems)
1/2 cup scallions, cut into 1-inch batons
1/4 of a small jalapeño, seeded & ribs taken out
1/3 cup fresh lime juice
1/2 tsp pink Himalayan salt
1/4 tsp ground cumin
3 tbsp + 2 tsp avocado oil
Instructions:
Combine all of the ingredients in a food processor or blender until smooth and emulsified. Store in an air-tight container for up to a week. Serve over any tropical salad or even as a dipping sauce for seared shrimp or tofu!
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