Raw Food Vegan Salad Dressing – Low Fat
Most raw food salad dressing recipes usually contain nuts or oils. This raw food vegan salad dressing recipe uses mango and peppers for a sweet and spicy salad dressing that is guaranteed to jazz up your salad without adding a lot of fat.
Make sure that you use a ripe mango and feel free to experiment with different seasonings and adjust them to your liking.
For variety, you can substitute the mango for the same amount of ripe papaya.
Mango Lime Cilantro Low Fat Raw Food Vegan Salad Dressing #1
1 cup chopped mango (about 1 ripe mango)
1 cup chopped red bell pepper (about 1 red bell pepper)
1 tablespoon lime juice (juice from about 1/2 a lime)
1 tablespoon chopped cilantro
1 teaspoon chopped jalepeño pepper (no seeds)
In a high speed blender blend the mango, red bell pepper, lime juice, and jalepeno pepper until completely smooth. Then add the cilantro and pulse a few times until the cilantro is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.
Here is one more low fat dressing recipe for variety. Both are delicious!
Mango Lemon Dill Low Fat Raw Food Vegan Salad Dressing #2
1 cup chopped mango
1 cup chopped English cucumber
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 clove raw garlic
In a high speed blender blend the mango, cucumber, lemon juice, and garlic until completely smooth. Then add the dill and pulse a few times until the dill is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.
Here is a short video where I make the mango, lemon, dill salad dressing.
If you can’t see the video below click here to access the video.
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