Tuesday, October 7, 2014

Thai Salad with Coconut Curry Dressing

This is a fun salad before the nice weather is completely gone!  I had this recipe pinned for forever and finally tried it out.  We added shrimp on top to make it a meal and it was great!  I have really been liking curries lately and absolutely loved the flavor of the dressing!  And the mango is perfect, don't skip it if you can find it!

Thai Salad with Coconut Curry Dressing
via The Roasted Root

For the dressing:
1 cup full fat canned coconut milk
3 tablespoons creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon yellow curry powder 
½ teaspoon kosher salt

For the salad:
Spring green mix
1 mango, peeled and chopped
½ red pepper, sliced
1 avocado, sliced
4 stalks green onion, chooped
2/3 cup roasted unsalted cashews
Fresh cilantro for serving

 To prepare the dressing:
  1. Add all ingredients for the dressing to a small blender (I used my small food processor) and blend until smooth. Refrigerate the dressing until it thickens, about 2 hours.
To prepare the Thai Salad:
  1. Add all ingredients for the salad to a large serving bowl (or add desired amount of ingredients to separate bowls).
  2. Drizzle desired amount of Curry Coconut Peanut Dressing on top and toss ingredients together.
  3. Serve with fresh chopped cilantro and lime slices.

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