This produce-packed Homemade Thai Curry Salad pops with fresh flavor and is loaded with body-loving micronutrients. Finally a hearty, plant-based bowl that will not only please your palate but also keep your belly full.
I’m a huge believer in homemade salad dressing. Most store-bought dressings are full of inflammatory vegetable and seed oils, added sugars, gums, fillers and flavorings. It only takes 5 minutes to make your own, and you get to control what goes in.
This dressing has a little bit of heat from the chili paste and curry powder, but it’s cut with coconut milk. I love that you still get the flavor without it being too spicy. Cashew butter makes it super creamy, and a squeeze of lime gives it just the right amount of tang.
If you want to turn this Homemade Thai Curry Salad into a full Fab Four meal, you just need to add protein! It already has fat, fiber, and greens. I’d sauteé some shrimp, sear a piece of salmon, or add some shredded chicken on top.
The Fab Four is my loosely structured formula for ensuring blood sugar balance and optimal nutrition. If you’d like to ditch dieting, enjoy food freedom, and feel your best, you can learn how to use the Fab Four to do so in my video course The Fab Four Fundamentals.
And if you’re looking for more delicious, healthy and hearty salads, I’ve got a few you need to try:
*Thai Curry Salad Adapted from The Movement Menu.
