1.5 cups chopped mango (frozen is fine--let it thaw first--or 2 large fresh mango) 1 cup fresh strawberries, hulled 1/2 cup extra virgin olive oil 1/4 cup packed fresh basil leaves, stem removed 2 tablespoons fresh lemon juice 2 tablespoons apple cider or coconut vinegar 1 tablespoon hemp seeds or pine nuts 1/2 teaspoon Himalayan or Celtic Sea Salt grind of fresh black pepper
Place all ingredients in a high speed blender and blend until smooth. Serve over fresh green or fresh fruit salad immediately or store in a tightly covered jar in the refrigerator for up to 3 days. You could also freeze this dressing, thaw and re-blend. Use immediately and do not re-freeze.
Copyright Beth Nagle Griffin 2018 Please ask permission to reprint this recipe.