Mango Vinaigrette

Course Gluten free, Paleo, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Makes 2
Author Vanessa


  • 1/4 cup Mango finely diced
  • 2 teaspoons Olive Oil
  • 3 teaspoons Balsamic Vinegar
  • small bunch of fresh Parsley about 10 leaves
  • Salt and Pepper to taste


  1. Finely dice Mango and place in a small bowl or salad dressing shaker/bottle.
  2. Chop parsley and add to mango as well as remaining ingredients.
  3. Add salt and pepper to taste.
  4. Serve over Coconut Beet Patties or a green salad.
  5. Store in airtight container in refrigerator and use within 4 days.