My Hanger-Proof Coconut Curry Salad Dressing is inspired by one of my favorite healthy places in Miami: Della Bowls at the Wynwood Yard. I'm obsessed with their Caribbean Bowl, and curry salad dressing.
Sadly, the Wynwood Yard is closing later this year, so I'd have to drive all the way to Doral for my weekly bowl fix. Since I simply cannot live without this salad in my life (and won't drive to Doral to get it each week), I decided to make my own coconut curry salad dressing.
You can use this dressing to make your own version of the Caribbean bowl, or use it as a dip for carrots, broccoli, or whatever veggie you like!
Let's break it down. The ideal sauce should...
- Have a distinct curry flavor (curry powder, garlic, dijon)
- Be thin enough to coat all the kale (water, olive oil)
- AND be thick enough to make pretty yellow drizzles (coconut milk, cashews)
- Taste slightly sweet and acidic (agave and lime)
- Be fast and easy to make with ingredients I keep in my pantry (to keep the hanger at bay)
Here's what I came up with:Print
- ¼ c raw cashews
- ¾ c coconut milk I use SoDelicious, the one that comes in a carton
- ¼ c water
- ¼ c light olive oil
- 1 clove garlic
- juice of ½ lime
- 1 tbsp curry powder
- 1 tsp salt
- 1 tbsp agave
- 1 tsp dijon mustard
- Boil a few cups of water in a small sauce pan. Once boiling, add cashews and cook for 10 mins
- Meanwhile, add the rest of the ingredients to the blender.
- After 10 mins, drain the cashews and add to blender.
- Blend until smooth.
Use this as a salad dressing, or as a dip for carrots, broccoli, and your other favorite veggies!
Keywords: Coconut Curry Dressing
Making a "Caribbean" Bowl
A sauce without a veggies is like a cookie without chocolate chips - still delicious, but missing something important.
For those of you familiar with the original Caribbean Bowl, I made a couple substitutions:
Apples for Fried Sweet Plantains
- Sweet plantains are like avocados, they're never ripe when you want, and over-ripen very quickly.
- I prefer to avoid fried foods when cooking at home, for health reasons.
Butternut squash for Panelle (essentially a fried chickpea flour cake)
- You can find butternut squash in most grocery stores, and it's easy to prepare
- Panelle requires chickpea flour, which isn't always easy to find. It's also one of those things I can see sitting around in my (tiny apartment) pantry forever...
- See thoughts on fried foods above.
- 4 cup kale
- 3 cup butternut squash, diced
- Olive Oil to taste
- 1 cup uncooked Forbidden Black Rice
- 2 apples of your choice
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp pepper
- Sliced avocado
- Hanger-Proof Coconut Curry Salad Dressing
- Preheat oven to 350 F
- Peel and dice butternut squash into 1 in cubes, then toss with salt, pepper, and enough olive oil to coat cubes. Spread onto a baking sheet and roast at 350 for 30-40 mins. After 20 mins, take out of the oven and flip so they cook evenly.
- While the squash is roasting, cook black rice according to package instructions.
- Make Hanger-Proof Coconut Curry Salad Dressing (if you haven't already!)
- Meanwhile, massage kale with lemon juice and olive oil. Dice apple into ½ in cubes.
- Finally, assemble and top with avocado slices and Hanger-Proof Coconut Curry Salad Dressing.
For meal prep, do step 5 no more than 1 hour before eating, or the kale will get soggy, and apple will brown.
I'm sure you'll see why I can't live without it. Until next time, peace and dressings!