Thai Tilapia Coconut Curry Salad

This a yummy salad we chose to use tilapia to ensure we got some fish into our diet. You can use whatever meat of your choice or vegetarian. One of the big things we do is not add salt to our diet, we tweak any recipe by not using it. We also buy salt free seasoning blends or make our own. 

All of our yummy ingredients (forgot the mango)

Use a blender or food processor to make the dressing

One can light coconut milk and 1/4 cup organic unsalted peanut butter

One of favorite companies as they are salt free. 

Add a bit of sriracha to taste (1-2 tsp)

Two tilapia fillets with a bit of curry seasoning

Healthy kale

Some shredded carrots and angel hair cabbage (don't mind our intense dog in the back)

A whole mango cut up

Chopped green peppers and cilantro

Cooking the fish and dressing

All done

Thai Coconut Salad

Meat of choice

1 can light coconut milk

1/4 cup all natural peanut butter

1 tbsp curry powder
1 clove garlic

1 lime, juiced
sriracha to taste
3 cups chopped kale
2 cups chopped napa cabbage
1 bell pepper, chopped
1 cup shredded carrots
1 cup chopped mango
Handful of unsalted peanuts
Handful of chopped cilantro

Mix coconut milk, peanut butter, curry powder, garlic, lime juice and sriracha in blender or food processor. Then add to pan and bring to boil, then simmer for 10 minutes to thicken. 

While the dressing is simmering, make the salad and cook the meat of your choice. Add all to large bowl. Toss in peanuts and then dressing and mix to serve all. You can make them into individual servings and reserve the dressing.