With a refreshing blend of flavors and textures, this salad 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
• 3T sugar-free peanut butter
• 3T fresh lime juice
• 1T yellow curry powder
• ½ tsp salt
• Your choice of leafy green (pictured is dandelion greens & spinach)
• 1 mango, peeled & chopped
• ½ red pepper
• 1 avocado, sliced
• 4 stalks green onion, chopped
• 2/3 cup roasted, unsalted cashews
• fresh cilantro for garnish

Directions

Coconut Curry Dressing:
1. Add all dressing ingredients (coconut milk, peanut butter, lime juice, curry powder, salt) into a blender/food processor and blend until smooth.
2. Refrigerate the dressing until it thickens (about 2 hours)

Salad:
1. Build up the salad bed with your leafy green
2. Arrange additional toppings in such a way that feels right to you (you have full license to get fancy with it)
3. Garnish with cilantro, and squirt a little lime juice over the top
4. Once the dressing has thickened to a consistency to your liking, drizzle over the salad
5. Feverishly consume salad (this one goes pretty fast!) Recipe adapted from The Roasted Root