Mango mustard salad dressing
When mango season arrives we make this dressing a lot! It’s very fresh and light and the colour is gorgeous – and it contains loads of great nutrients too. This dressing is delicious served on a combination of rocket and baby spinach leaves with slivers of artichoke hearts, marinated onion and avocado.
- 1 cup mango, sliced from fresh or frozen
- 1/4 cup olive oil
- Juice of 1 medium lemon or 2 small limes
- ½ teaspoon herb salt
- 1 teaspoon mustard powder
- 2 tablespoons water
Combine all the ingredients in an electric blender or food processor and blend until thick and creamy. Serve with a crispy green leaf salad.
Refrigerate in an airtight glass container for up to 5 days.
Replace the olive oil with coconut cream for a creamier version
[This recipe makes 1½ cups of dressing and takes 5 minutes to make.]
(Recipe extracted from ‘Feed Your Brain – The Cookbook, Page 66)
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