Last Sunday, in preparation for the Whole30, I cleared out our fridge, moving anything that was not Whole30 compliant to our basement refrigerator. I was left with a very barren fridge rid of almost all condiments! If you’ve been reading this blog for a while now you know how much I love my condiments. It was eye opening that basically every condiment in our fridge had added sugar or high fructose corn syrup in it. All we were left with lemon and lime juice, ginger paste and 1 type of mustard. So I needed to get to work making some compliant dressings and sauces of my own! 

Oil and vinegar is the obvious easy choice for salad dressing that is Whole30 compliant. But having just moved all of my condiment friends to the basement, I wanted something a little more flavorful. I had a ripe mango and one of my go-to herbs, cilantro, on hand and the combo seemed perfect – I was right 🙂 

Making homemade salad dressing has become so much easier now that I have my handheld immersion blender. It is so self contained and clean up is limited! I use mine almost daily for a variety of purposes and highly recommend it! 

To make the dressing, blend together a ripe mango, 1/2 cup fresh cilantro, 1/2 cup extra virgin olive oil, 2 teaspoons rice wine vinegar, 2 teaspoons lime juice, 1/8 teaspoon coriander, sea salt and black pepper to taste. That’s it! Store in the refrigerator up to 1 week and use on your favorite salad or as a dip for raw vegetables. Here I have used the dressing on a mason jar salad – an easy and portable lunch idea! 

Cilantro Mango Salad Dressing

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• Author: Chocolate Covered Cheetah

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Ingredients

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• 1 ripe mango
• 1/2 cup fresh cilantro
• 1/2 cup olive oil
• 2 tsp apple cider vinegar
• 2 tsp lime juice
• 1/8 tsp coriander
• sea salt and black pepper to taste

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Instructions

1. Using an immersion blender, blend mango, cilantro, oil, vinegar and lime juice
2. Add coriander, sea salt and pepper, blend
3. Store in refrigerator up to 1 week

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