Creamy Turmeric Mango Vinaigrette

¾ cup fresh, ripe mango, peeled and cut into ½-inch cubes

¼ cup fresh lime juice

1 tsp white wine vinegar

2 tsp maple syrup or honey ((depending on sweetness of mango))

1 clove garlic, peeled

1 tsp ground turmeric

½ tsp sea salt

½ tsp chili powder ((or less depending on spice preference and type of chili))

⅓ cup avocado oil* ((or other neutral-flavored oil))

To a high-speed blender*, add all ingredients except the avocado oil. Blend until smooth, then slowly stream in the oil while the blender is running. If using a blender that doesn’t have an opening for streaming in the oil, add everything at once — it’ll be fine!
Serve chilled or at room temperature. It’s delicious on salads (recipe coming soon!), bowls, tacos, fish, and more.
Leftover dressing will keep in a sealed container in the refrigerator for up to 5-7 days. Not freezer friendly.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥗Vinaigrette

CuisineFusion

Occasions📆Everyday🥗Salad Dressing

Season🔁Year-round

DifficultyVery Easy ⏰ 10m