With a refreshing blend of flavors and textures, this salad, courtesy of Blue Zones,* can be easily doctored up to suit even the pickiest eater. The coconut curry dressing is sugar-free and d-e-licious! Everything you could want for a summer salad.
Ingredients
- 1 cup unsweetened coconut milk
- 3 tablespoons peanut butter
- 3 tablespoons fresh lime juice
- 1 tablespoon yellow curry powder
- ½ teaspoon salt
- Your choice of leafy green (shredded cabbage or spinach)
- One mango, peeled and chopped
- ½ red pepper
- One avocado, sliced
- Four stalks green onion, chopped
- 2/3 cup roasted, unsalted cashews
- Fresh cilantro for garnish
- Edamame for garnish
Preparation
Coconut curry dressing:
- Add all dressing ingredients (coconut milk, peanut butter, lime juice, curry powder, salt) into a blender or food processor and blend until smooth.
- Refrigerate the dressing until it thickens (about two hours).
Salad:
- Build up the salad bed with your leafy greens.
- Arrange additional toppings in such a way that feels right to you.
- Garnish with cilantro, edamame and squirt a little lime juice over the top.
- Once the dressing has a thickened to consistency to your liking, drizzle over the salad and enjoy!
View the original recipe on the Blue Zones site.
*HonorHealth is steadfast in its commitment to go beyond the traditional expectations of a healthcare system. We are proud to be the presenting sponsor of Blue Zones Project Scottsdale, along with Cigna Healthcare and Goodwill of Central and Northern Arizona.
The Blue Zones Project Scottsdale represents a multi-year collaborative effort with the City of Scottsdale that involves the entire community working together toward one common goal – to support and build a culture of community health and well-being.