Here’s an easy salad dressing to blend up in no time at all. It’s vegan, oil-free, salt-free, and has no added sugar. The flavor can be adjusted from sweet and tangy to very tangy, as desired, depending on whether you add vinegar to the mix. See the important note in the recipe!
Below is a video demonstration on how to make the dressing. The written recipe is below the video.
Mango Citrus Cilantro Dressing
Makes About 2 Cups
1 cup chopped mango (About 1 mango)
2 Tbsp ground flax seed
1 stalk (about ½ cup) celery, chopped
1 large navel orange, peeled, sectioned
1 lime, quartered, peeled
1/3 cup chopped cilantro
Up to 2 Tbsp white wine vinegar (or water, if needed), optional*
Process everything (except added vinegar or water, if possible) until smooth in a blender. (See important note below!) The flax seed will thicken the dressing as it rests.
This dressing is best when eaten the day it is made. The sweetness of the mango tends to dissipate beyond that. If you need to keep it beyond the first day, you may want to add some sweetener of choice to restore its sweetness.
Store in a covered container in the refrigerator and use within 5 days.
*Important! Blend and taste the mixture before adding any vinegar, especially if using this as a dip. You may or may not want the increased tang from the added vinegar. If omitting the vinegar, you may need to add up to 2 tablespoons of water if the mixture is too thick. But blend the mixture without added liquid if your blender will handle the task. Then taste the mixture and add water or vinegar if desired. Note that the mixture will thicken as it rests from the added ground flax seed.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.