Thai Salad with Curry Coconut Dressing

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 5^th 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:

1. 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:

2. Add all ingredients for the salad to a large serving bowl (or add desired amount of ingredients to separate bowls).
3. Drizzle desired amount of Curry Coconut Peanut Dressing on top and toss ingredients together.
4. 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.