Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 6 servings | Prep time: 5 minutes |

Cook time: 0 minutes | Total time: 5 minutes

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Fresh, creamy, and sweet, this vegan mango vinaigrette is bound to instantly brighten up any salad bowl. Many store-bought vinaigrette's contain unnecessary vegetable oils or added sugar, so I love to take a few minutes and whip up my own. With just 4 ingredients, this can be ready in no time!

Ingredients:

• 1 large ripe mango

• 1 tbsp olive oil

• 1 tsp white balsamic vinegar (I used De La Rosa Foods)

• 1 tsp agave nectar (+ more if needed)

Directions:

• Peel your mango and dice into cubes.

• Combine all of the ingredients into a blender, and blend on high until it's smooth and creamy.

• Taste and adjust as needed (if it's not sweet enough add more agave).

• Transfer to a jar or serving dish.

• Enjoy!

Tips and Tricks:

• The salad in the picture contains lettuce blend, grape tomatoes, cucumber, sesame seeds, and mango slices.

• Try this mango vinaigrette on salads, vegan fish tacos, rice bowls, and more!

• Store in an air-tight container in the fridge for up to 7 days.

Nutrition & Servings: (calculated by MyFitnessPal)

• Servings: 2 tbsp (yeilds about 12 tbsp depending on the size of the mango)

• Calories: 43

• Total Fat: 2g

• Carbs: 6g

• Protein: 0g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.