Mango Citrus Salad Dressing

Saturday, March 19, 2016

I am not a salad person. I do not like salad. Leaves are rabbit food and I would much rather blend them up in a green smoothie than try to eat them with a fork. I have a special hatred of kale...and chard...  Does that sound weird coming from a vegan? It probably does.

However, I really like this dressing. Not enough that I'd just drink it, but it makes milder greens like spinach and leaf lettuces more than bearable--almost tasty. This is a pretty big batch, so you might want to cut the recipe to 1/2 or 1/3, especially the first time you try it.

Mango Citrus Salad Dressing

Yield: 1.5-2 cups


  • 1-1.5 cups frozen mango chunks, thawed
  • 1/2-3/4 cup water
  • 1/4 teaspoon stevia working solution, or to taste
  • 1-2 tablespoons lemon juice
  • 1-2 cloves garlic, peeled and tops chopped off
  • 1-2 teaspoons soy sauce
  • 1/4-1/2 teaspoon Morton and Basset Curry Powder (the mildest curry powder I’ve ever had in my life)


Combine all ingredients in a blender. Process until smooth. Pour into your salad dressing bottle of choice and keep in the refrigerator up to 1 week. Shake before using.

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