- 1 ripe mango (1 cup of frozen is ok in a pinch, just add a tablespoon of raw honey)
- 2 handfuls of fresh mint rinced off stems are ok if using Vita mix or Blend Tec
- 1 cup of cashews washed
- 1/2 cup of extra virgin olive oil
- juice of 2 lemons (remove seeds)
- Sea salt to taste
This easy dressing is packed with Nutrition as you may know if I am feeding it to my family I want to make sure it is a win win for the palate and fuel for the body instead of ingredients full of void and things that deplete our health. All you will need is a strong blender, Vita mix, or Blend Tec to get that creamy texture we all crave to make a boring salad perk up or a picky eater dip a cucumber stick in with joy. This dressing will last for 1 week in the fridge. I also should mention, If you are following a Candida diet or those looking for a vinegar free dressing and dip- this one is for you!
NOTE: For a thinner textured dressing you can add 1/4 cup filtered water
Video Directions (transcribed)
Well hello my friends, and welcome to my Mamaliscious kitchen. I am going to share with you a very simple salad dressing, or you can also use it as a dip. Now, I had a very special request to make this for my birthday girl, who is turning 8 today. She wanted me to make this for dinner, for the salad. It is called my Mango Mint Dressing. It is very creamy, however, there is no dairy. The only ingredients that you are going to need are wholesome, nutritious and delicious.
You’re going to start with a whole mango (if you use frozen mango, you can use a tablespoon of raw honey – Click here to learn more). Peel the outside of it and cut the sides away from the seed. You’re going to need a cup of cashews. You can also use the cashew halves that I’ve seen. I also try to do as much organic as I can, depending on your budget. The next ingredient you are going to need is two handfuls of fresh mint. This is great and easy to grow right in your backyard, or in a pot on your patio, so if you haven’t tried it, I highly suggest it. Mint is delicious in so many dishes. The next ingredient is going to be a half a cup of extra virgin olive oil. You’re going to use the juice from two lemons. Make sure you take the seeds out so when you squeeze the lemons into your blend tec, vitamix, or your strong blender, that you don’t get the seeds in there. That probably wouldn’t taste too good. And of course, we have to use sea salt. I like to use the himalayan, the pink sea salt. It just means that it is less refined and it still has some great nutrients in it. We’ll cover it and blend it!
I hope that you enjoy this recipe. Remember to cook with passion and have a fabulous night!
Hi everyone, this I my birthday girl, Adriana. Can you say hi to all of our friends?
This is the dressing that she requested I make for her birthday. I don’t know if you can tell how creamy and delicious it looks. We love to dip vegetables in it.
So, do you want to try it and let me know what you think? It’s zesty, creamy and pungent with the lemon juice.
What do you think? Yummy?
Alright everyone, I hope you enjoy it. Have a great day and stay health. Cook with Passion!