The food approach I promote is a mainly plant/starch based diet. Since I am not the only one trying to limit the amount of oil in my diet, I thought about a tasty dressing recipe. Back when I was eating a little bit of everything, I fell in love with a salad dressing: Mango curry dressing. The one that I was buying had a lot of artificial ingredients. Moreover, it also contained high amounts of rapeseed oil and refined sugar.
I want to share this incredible recipe with you. The Mango Curry Dressing is light, refreshing, and makes all salads come alive. You can also have it with potatoes, rice, beans.
You might find it a bit sweet in the beginning but the lemon juice is exactly what this recipe needs.
Store the mango curry dressing in an airtight container, in the fridge. It was still tasty after 7 days. Make smaller amounts if you don’t use it often.
- 1 mango
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 3 tbsp applesauce
- ½ tsp turmeric or curry mix
- salt to taste
Cut the mango and garlic in smaller pieces.
Add all ingredients in a blender or food processor.
Energy: 19.9 kcal // Proteins: 0.3 g // Fats: 0.1 g // Carbohydrates: 4.9 g // Fiber: 0.5 g // Sodium: 23.4 mg (per serving)