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:
- 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.
- Add all ingredients for the salad to a large serving bowl (or add desired amount of ingredients to separate bowls).
- Drizzle desired amount of Curry Coconut Peanut Dressing on top and toss ingredients together.
- Serve with fresh chopped cilantro and lime slices.