I’m loving big lunch salads now. It’s been especially hot through June and July in BC, excepting the last couple of days. Far more heat and sun than usual this time of year. So, I’m digging lots of fresh salads, along with more fresh fruit (in and out of salads)!
I’m guessing many of you are in the same dietary mode, as I get a lot of feedback on my salad dressings. Especially my oil-free sauces and dressings. I’ve learned a few tricks over the last few years for making tasty, healthy salad dressings – and with many flavor variations.
I still plan to bring you that salad dressings ebook (update: now available!). For sure! Things have been busy with book promotion that I’m not quite organized enough to pull together the ebook – just yet. So, I wanted to share a recipe that some of you already have. It was one of the 15 recipes that was a gift for preorders of PPF. I do plan to honor that “gift” and not blog all of the recipes – but this one is particularly special and seasonal. Hopefully those of you that did preorder won’t be upset that I share some salad luv right now.
Couple of notes: Do not overdo the shallots or green onions. Just a hint of flavor is best. Also, I use frozen mango, which can be tricky to measure. Don’t sweat an *exact* measure. You can always adjust to taste after. Finally… enjoy!
I keep frozen mango on hand for morning smoothies. One day I wanted a fruity, fresh dressing so pulled out the frozen mango. This dressing came to life and will bring new life to your daily salads! Makes about 1 cup.
- 3/4 cup mango chunks ok to measure roughly, I use frozen
- 2 tbsp hemp seeds
- 2 tbsp freshly squeezed lime juice or red wine vinegar
- 1/4 cup water + 2–3 tsp or more if desired to thin out
- 1/2 tbsp chopped shallots or 1 tbsp of the whitish portion of green onions
- 1-2 tbsp pure maple syrup or agave nectar or more to taste, as needed
- 1/2 tsp dijon mustard
- 1/2 tsp sea salt
- freshly ground black pepper to taste
- In a blender, puree all ingredients (starting with 1/4 cup water and 1 tbsp maple syrup) until very smooth. Taste, and add additional water to thin as desired, and extra maple syrup to sweeten if needed.
Note: I like the flavor of this dressing just as it is. But, if you’d like to pair this with some spicy foods or add a punch of flavor, try adding in 1–2 tbsp chopped cilantro or basil while pureeing. Kid note: Our girls enjoy this dressing. You can opt to omit the green onions/shallots, but it’s such a small amount that kiddos usually are okay with it.
photo credit: Nicole Axworthy