Spring Salad with a Creamy Coconut & Curry Dressing

When trying to come up with new dressings, which are not just oil and vinegar based, I mostly use yogurt for the creamy versions. Having just made a cooling drink Komal, at a cooking class recently, this dressing is inspired by what was around me and the changing season.

When I think of spring, I think green, fresh flavors, light and airy days, a deep breath that cleanses my thoughts and leaves me with a sense of calm.

This dressing is that space of Zen on a plate. Light and cooling on the palate, with a hint of sweetness, draped over crispy chilled veggies, the hint of herbaceous earthiness lifts the luxurious creaminess of the coconut to revealing a peek of curry all in one bite.

For the Dressing:

1 cup coconut milk
1 cup plain yogurt (swap for Greek yogurt for a thicker consistency)
2 tbs. chopped mint leaves
1-2 tbs. chopped cilantro (optional)
¼- ½ tsp. garlic powder or a clove of fresh garlic
½ – 1 tsp. Comfort Curry spice mix (buy @Curio Spice Co.) (amount of curry powder based on taste)
½ tsp. crushed black pepper
Salt to taste
Squeeze of lime

For the Salad:

Arugula
Fennel
Radishes
Cucumber
Asparagus
Sugar Snap Peas
½ tsp. lemon zest

1. Prep all salad items as desired in small bite sized pieces
2. Cut, flash boil and blanch the sugar snap peas and asparagus
3. Arrange on a platter or bowl and chill
4. Blend all the dressing ingredients in a blender with a little water if needed, taste and adjust for seasoning – you can omit the yogurt if you wanted to go dairy free

Tip
– This dressing holds well, swap regular yogurt with Greek yogurt and make it into a dipping sauce or a marinade
– Add peanuts to take it towards a satay flavor profile

5. Stir or shake well, drizzle over the veggies and serve chilled

Follow the Fork!