Mango Pomegranate Salad with Creamy Curry Dressing
 
 
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Serves: 4-6
Ingredients
SALAD:
  • 4-5 cups of mixed salad greens
  • 2 cups shredded carrots
  • 1 cup pomegranate seeds
  • 1 mango
  • ½ cup sliced almonds
DRESSING:
  • ¼ cup coconut milk (I used full-fat)
  • ¼ cup tahini
  • ⅛ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1.5-2 tablespoons honey
  • 2 teaspoons lime juice
  • 1 teaspoons grated ginger
  • 1 teaspoon madras curry powder
  • 1 teaspoon turmeric
  • a pinch of sea salt and pepper, to taste
Instructions
  1. In a dry skillet over medium/low heat, toast your sliced almonds for a few minutes, until fragrant and lightly browned. Turn off heat and set aside.
  2. Peel your mango (I used a potato peeler) and chop into bite-sized pieces. Place chopped mango in a large bowl, and add the carrots, pomegranate seeds, greens, and almonds. Give it a toss.
  3. In a small bowl, whisk together your dressing ingredients until smooth. Taste to adjust salt, curry, or sweetness, depending on your preference.
  4. Serve salad and dressing separately (which is what I did) or if serving immediately, drizzle some of the dressing over the salad and toss gently.
Notes
~Some coconut milk is thicker than others, so if your dressing is too thick, you can add a couple teaspoons of water to thin it down.

~If you are using a curry powder other than madras, you may need to sweeten the dressing more and adjust the amount of turmeric, depending on your taste.

~The dressing made more than I needed, so I used the leftover dressing on my lunch salads!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/mango-pomegranate-salad-with-creamy-curry-dressing/