This recipe started life as a simple mango and rocket (arugula) salad, and then quickly grew into something completely new to me.
Firstly, I’ve never put cacao butter on a salad before. It turned out beautifully alongside the mango and the dressing.
I’m so happy with the dressing and the way it tastes with the peppery rocket leaves. This is actually the first time I’ve used coconut oil in a salad dressing before and I really like it.
You’ll notice the recipe calls for warm water. This is because cold water will seize the dressing. The other thing to watch out for with the dressing is that it’s quite a small amount to be blending in a Vitamix or any other highspeed blender. So start the blender off slowly and only increase the speed when the cashews are broken down and the whole thing isn’t jumping around in the jug.