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This salad is gorgeous, vibrant and absolutely delicious. Click on the picture to enlarge it and you’ll see what I mean!
Dressing Yield 1 1/2 cups
1/4 cup water
2 tablespoons olive oil
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
1 tablespoon vegan, organic white wine
1 mango, peeled, pitted, and chopped
2 dates, pitted
1 teaspoon garlic powder
1/4 teaspoon Himalayan crystal salt
1/8 teaspoon red Limo pepper*
2 carrots, sliced into thin rounds, using a mandoline or v-slicer
Garnish: 2-4 leaves fresh basil, chopped
Blend all of the ingredients together (except the carrots and basil) until creamy. Drizzle a few tablespoons of the dressing over the sliced carrots. Garnish with a few leaves of fresh basil, chopped.
*Red Limo pepper is available online at NaturalZing or substitute with cayenne pepper, of which you might want to add a little more.
I'm Kristen, and welcome to my blog. I'm a wife, mom, author, and I love to eat so food is usually the topic of my blog posts. I'm a former (almost decade long) vegan turned back omnivore who enjoys reading, rebounding, coffee, and dark chocolate. 
