“Everything In” Salad with Coconut Lime Dressing

Note:
Even though Melbourne is having heatwaves this Summer, I am still struggling to get excited about salads. So today I decided I would start making them with even more reckless abandon. Meet my “Put everything in it” salad which worked a treat with a coconut lime dressing.

Salad Ingredients (add measurements to your taste):
Cooked quinoa
Toasted cashews
Carrot
Cucumber
Capsicum / pepper
Lettuce
Cannellini beans
Fresh mint
Fresh basil
Coconut Lime Dressing Ingredients:
ΒΌ cup of coconut milk
3 tablespoons of lime juice
1 tablespoon peanut butter
1 tablespoon of honey / agave
2 teaspoons of tamari / gluten-free soy sauce

Instructions:
1. Chop up all salad ingredients and gently combine in a bowl.
2. Mix up coconut lime dressing in a small bowl. Let sit for a few minutes. If it is too ‘gluggy’, heat gently on a low heat in a small saucepan. Let cool before pouring on salad.
3. Pour dressing over salad or serving as a dipping sauce on the side.

Kudos:
An original for Vegematarian.

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Categories: Salads

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3 Comments on ““Everything In” Salad with Coconut Lime Dressing”

  1. natalieh90
    February 4, 2014 at 9:03 PM #

    Delicious! Love the asian edge to the dressing.

  2. heather
    April 17, 2014 at 8:26 AM #

    Can’t wait to make it. Shouldn’t the cashews be raw. I was told toasting nuts makes their oils rancid. I would love to know your thoughts.

    • May 10, 2014 at 8:46 AM #

      Hi Heather. Thanks for your comment. Hmmm I’m not sure because I never keep toasted cashews long enough but haven’t had any issues so far. I love their nutty flavour when they’re toasted. Happy cooking :-)

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