Sunday, June 15, 2014

Paleo Coconut Curry Salad Dressing

I love a good curry, but when the weather warms up I find myself craving it in different formats. This salad dressing packs a nice hit of curry heat but is lightened up by the brightness of the lime juice.

Drizzled over a salad with diced mangoes and avocados and finished off with some minced cilantro it was the perfect summery curry dish!

You can store leftover dressing in the fridge and use for salads throughout the week. I used chicken as my protein but think this would taste lovely with pork or shrimp as well!

Curry Coconut Salad Dressing

1 cup canned coconut milk
3 tbs. raw almond butter
juice of one lime
1 tbs. curry powder
1/2 tsp. salt
pinch of black pepper

Combine all ingredients in a blender and process until smooth. This tastes best when it's had a chance to sit in the fridge for at least an hour to really allow the flavors to come together.

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