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Fresh Chopped Salad with Thai Coconut Curry Dressing

img_1066Happy 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.
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  3. Serve the dressing on the side so people can add as much or little as they like.