Happy Foodie Friday! Needing some crunch in your fall fare? Here’s a delicious Fresh Chopped Salad with Thai Coconut Dressing that is fabulous for lunch or supper. The dressing keeps in the fridge for 5 days. A nice option for adding more protein is topping the salad with grilled chicken, beef or a nut of your choice. Inspired by The Wicked Noodle.

Salad Ingredients:

• 1.5 c chopped organic kale
• 1 small-medium chopped organic zucchini
• 1 organic red bell pepper, chopped
• 1 organic mango, chopped
• 1.5 c cabbage, chopped
• 1/4 c organic basil, chopped
• 1/4 c organic cilantro, chopped

Dressing Ingredients:

• 1 can of full fat coconut milk
• 1/4 c almond butter
• 1 TBSP yellow curry powder
• 1 organic lime, juiced
• 1 clove organic garlic
• 1 tsp sea salt
• 1 tsp Sambal Oelek or Sriracha

Make It:

1. Chop the vegetables and mango and artistically arrange them in large individual salad bowls.
   
2. In a high powered blender, combine all the dressing ingredients until smooth.
   
3. Serve the dressing on the side so people can add as much or little as they like.
   

Enjoy!