Creamy Turmeric Mango Vinaigrette

• servings: 8 servings
• total time: 10 minutes

Ingredients

3/4 cup fresh, ripe mango, peeled and cut into 1/2-inch cubes

1/4 cup fresh lime juice

1 tsp white wine vinegar

1-2 tsp maple syrup or honey ((depending on sweetness of mango))

1 clove garlic, peeled

1 tsp ground turmeric

1/2 tsp sea salt

1/2 tsp chili powder ((or less depending on spice preference and type of chili))

1/3 cup avocado oil* ((or other neutral-flavored oil))

Directions

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.