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Mango Vinaigrette
Course
Gluten free, Paleo, Vegan
Prep Time
5
minutes
Total Time
5
minutes
Makes
2
Author
Vanessa @VeganFamilyRecipes.com
Ingredients
¼
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
Instructions
Finely dice Mango and place in a small bowl or salad dressing shaker/bottle.
Chop parsley and add to mango as well as remaining ingredients.
Add salt and pepper to taste.
Serve over Coconut Beet Patties or a green salad.
Store in airtight container in refrigerator and use within 4 days.