I’m still rolling out teaser recipes from my new cookbook, The Performance Paleo Cookbook, and today it’s the Paleo Mango Jalapeño Dressing Recipe.
I got quite the awesome surprise when I was told that my little cookbook was in the Top 100 of ALL non-fiction books last week. That’s so crazy! It wouldn’t be possible without your support. So to say thanks, here’s another recipe from the cookbook for you to enjoy. If you’ve enjoyed it, would you do me a huge favor and pop over to Amazon to leave a quick review? Even a sentence or two will be a big help!
Sweet, tangy and a little bit spicy
This dressing was a happy coincidence. When I was developing my Crunchy Slaw With Chicken (page 158), I wanted to add some sweet and spice. Instead of adding chopped mango and jalapeño, I threw it all into the blender and came up with this dressing recipe. It’s surprisingly creamy, and you can customize the heat level by keeping more or less of the jalapeño seeds. It’s perfect for dipping chicken into or as a topping for fish tacos.
Combine all the ingredients in a high-powered blender or food processor and blend until smooth.
- 1 cup (92 g) mango, fresh or frozen
- Zest of 1 lime
- 6 tbsp (90 mL) lime juice
- 2 tbsp (30 mL) light-tasting olive oil
- 1 jalapeño pepper, stem removed
- 1⁄2 tsp sea salt
- 1⁄4 tsp fish sauce
- Combine all the ingredients in a high-powered blender or food processor and blend until smooth.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)
TOTAL CARB 10G
NET CARB 9G