champagne mango + strawberry dressing

I spotted two fantastic things at the store the other day.

  1. champagne mangos [finally!]
  2. vibrant red organic strawberries [on sale!]

Both ended up in my cart.  As if you had any doubt.

I may have jumped the gun a bit on strawberry season, but I just couldn’t help myself. 

Also at the grocery store was a crazy sale on greens.  We have lettuce coming out of our ears over here.  Lettuce that wants to be dressed in something exciting.

Something more than oil, balsamic, and vinegar.  While delicious, it becomes a tad boring day in + day out.

How about a juicy new dressing to spice things up a bit?

Of course I couldn’t use up all of the fresh, ripe fruit in the dressing.

Along with walnuts, cucumbers, and sweet peppers, a handful of chopped strawberries + mangos were tossed on top of the crisp greens.

mangodressing (5 of 8)

So much crunch.

Balanced by the creaminess of the dressing.

Print this!

Champagne Mango + Strawberry Dressing

vegan, gluten-free // yields ~1 1/4 cups

  • 1 champagne mango
  • 8 med/large strawberries, de-stemmed
  • 1/4 cup almond oil
  • 1/3 cup lemon juice
  • 2 Tablespoons orange juice
  • 2 teaspoons maple syrup/honey
  • 2 teaspoons lemon zest
  • 3/4 teaspoon dijon mustard
  • 3/4 teaspoon garlic, minced
  • 1/4 teaspoon salt
  1. Cut the fruit from the champagne mango.  There is a tutorial you can follow here.
  2. Add all ingredients to a blender and blend until smooth.
  3. Store in a sealed jar in the fridge for up to 1 week.
  4. Best served on mixed greens or spinach.  I used romaine but think the softer lettuce will pair better.

Just a heads up that I may not be around every day this week, posts may be brief [like this one], and comment replies may not happen as quickly.  I have to make an unexpected trip back home to Cleveland.  Thanks for hanging with me.


*Blog Update*

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