Hold on to your bloatation devices, we’re exorcizing Easter via Thai Salad with Curry Coconut Dressing!
Oh.my.lanta. Anyone else feeling a little post-Easter brunching bloat? You’re nodding your head like you hot crossed all the buns and pinned the tail on the…cocktail. < – – – How could I resist?
If you’re regretting the third slice of chocolate cake or the 5th mimosa, fret not, dear dumpling. We’re all on the same bloat boat. If this ship goes down, no need to panic; we all have a bloatation device and each other’s company to carry us safely back to shore.
Here, have a Thai Salad!
The way I see it, you have two options when it comes to deflating your sinful sinilicious sugar high. You detox like mofo, or you can continue down Gumdrop Pass and maintain it. Feeding a sugar high is fun. The end. But at some point, Queen Frostine, Lord Licorice, and Mama Gingersnap need to exit Candy Land and eat some Vitamin K.
Ergo: salad. A really, really, really, really big one. This one. Thai Salad. With Curry Coconut Dressing. < – – – spoiler alert: there’s peanut butter in this dressing. Don’t not make the salad dressing. Make the freaking salad dressing!
This is simple. We chop up mango, bell pepper, green onion, avocado, and we arrange the ingredients all pretty-like in a bowl. We blend up peanut butter-infused coconut curry dressing and immediately plant our faces in it. Done and done. We are healed.
– Insert: worst transition of all time –
Unrelated to bloating, salad, or peanut butter, but a good story nonetheless:
WordPress pulled a fast one last week and created a platform update which pretty much broke all the blogs (this is a slight over dramatization, but mostly it’s true.) So if you’ve noticed anything freaky deeky on your favorite food blogs or websites, it’s not you or the 5 cocktails you drank at Easter Brunch yesterday…it’s the WP. Thankfully, nothing major happened on The Roasted Root other than the fact that the update made it impossible for me to post…or change anything…at all. So in essence, it paralyzed my site, but that’s neither here nor there.
I was having doomsday visions of THIS BEING THE END OF THE ROASTED ROOT (which is never going to happen, bt dubs. You’re stuck with me forever). What was I going to do with myself if I couldn’t show you pictures of food and tell you stories? Can you imagine life without my words? FUH REE KAY! Life without Thai Salad? Impossible (said with French accent).
Long story short, I read a bagillion support threads, sent out 42,000 emails, curled myself into a tightly-clenched ball, ate all the ice cream, drank all the wine, and then finally figured out how to solve my problem… in a this-site-is-being-held-together-by-duct-tape sort of way.
While the back end of this jimmy rigged site is still a big ol’ mess, the only way you’re effected on the front end is my recipe cards are momentarily out of order (wah waaaaah). Which means just means you can’t save my recipes to your ZipList recipe box or print them on one neat sheet of paper without copying and pasting. I know. Old school. Brief aside: if anyone else is having issues posting to their blog, email me. I may have a jimmy rigged solution. End aside.
But don’t worry your pretty little heart. The fancy recipe cards with recipe-saving-and-printing capabilities will return soon. So for now…
Here she blows: The salad to end the bloat! Have it!
P.S. Did you catch my Raw Carrot Pasta with Ginger-Lime Peanut Sauce and my better-than-takeout Mango Cashew Chicken? Don’t miss ’em!
Ingredients:
For the Curry Coconut Peanut Dressing:
- 1 cup full fat canned coconut milk
- 3 tablespoons creamy peanut butter
- 3 tablespoons fresh lime juice
- 1 tablespoon yellow curry powder
- ½ teaspoon kosher salt
For the salad:
- Spring green mix
- 1 mango, peeled and chopped
- ½ red pepper, sliced
- 1 avocado, sliced
- 4 stalks green onion, chooped
- 2/3 cup roasted unsalted cashews
- Fresh cilantro for serving
Instructions:
To prepare the dressing:
- Add all ingredients for the dressing to a small blender (I used my Magic Bullet) and blend until smooth. Refrigerate the dressing until it thickens, about 2 hours.
To prepare the Thai Salad:
- Add all ingredients for the salad to a large serving bowl (or add desired amount of ingredients to separate bowls).
- Drizzle desired amount of Curry Coconut Peanut Dressing on top and toss ingredients together.
- Serve with fresh chopped cilantro and lime slices.
NOTE: The longer the dressing refrigerates, the thicker it gets. If this rains on your parade, you can add a little water, but the dressing does mix into the salad…you’ve just got to toss it. Smiley face.
Made this for a dinner party tonight. I was a little hesitant as I don’t usually like fruit in my salad and I only typically,eat avocado in guacamole. But it looked so beautiful I thought I would try it.
Holy #+*@, this was amazing. The way the flavors in the dressing complimented the salad. So delicious!!!! I want to eat this again now!! This will be my go to salad from now on. Thank you!!
This has broken into our regular rotation at our home for the summer. SUCH a good, good salad! We’re not typically “salad people” but you may have converted us.
I’ve been digging into your archives.. gonna dig into this next!
Yaaay! I think you’ll love it! One of my friends thought the dressing was a little too thick after it set up in the fridge, so when you make it, feel free to add some extra lime juice or water to thin it out 🙂 xo
My blog is broken! Found your site for a recipe and decided to stay! BOOKMARKED! Love it. But read the “WP broke blogs this week” and was like “wait a second….” – thought it was just me. Now I have to figure out how to fix it and don’t have the energy or heart…..
Cheers!
M
Oh no!! Is it because you updated to the new version of WordPress? If so, go deactivate all your plugins and then reactivate them one by one. You’ll be able to tell which one is the bad plugin by doing it one at a time. At that point, you can delete the bad plugin. WP published a list of plugins that are causing problems, so you should be able to find that list in one of their support threads. GOOD LUCK!
This recipe was SO GOOD! The dressing was so quick to put together and the only thing I changed was to add rotisserie chicken to the salad to up the protein. The dressing was so, so delicious and went really well with the rest of the flavors! Great recipe.
I’m so glad you enjoyed it, Kristen!! Rotisserie chicken?! YUM!! I may cook for a living, but I’ve been buying rotisserie chicken once or twice a week because it’s so.freaking.good!
I love the dressing too! I was unsure if folks would take to a thick peanut buttery dressing, so I’m happy to hear you enjoy it as much as I do 😀
I do accept as true with all the ideas you have introduced in your post.
They are very convincing and can certainly work.
Nonetheless, the posts are very short for starters.
May you please prolong them a bit from subsequent time? Thank you
for the post.
You have to love a well balanced salad just like this. That dressing looks super tasty as well. Keep up the good work!
This salad looks AMAZING! I love all those fresh flavours and who am I to argue with peanut butter in salad dressing? Sounds perfect!
Yes. I need a Hugh Jass salad like nobody’s dang beeswax. Pass the dressing, puhleeeease.
You just made me cry a little. Hugh Jass? You’re my soul mate! 😀
I’m definitely going to make this freaking salad dressing! I’ve been obsessed with curry for a while now and it has been so hot here lately that I’ve been eating salad for pretty much every meal! I can’t wait 🙂
This salad dressing sounds intriguing and so original, can’t wait to try it!