Summer Superfood Salad with Coconut Curry Vinaigrette
Superfood Summer Salad:
- 2 cups baby kale
- 2 cups microgreens
- 2 cups green leaf lettuce
- ½ cup raw pecans, chopped
- ½ cup blueberries
- ½ cup chopped mango
- 1 cup heirloom cherry tomatoes, halved
- 1 ripe avocado, peeled and diced
Coconut Curry Vinaigrette:
- 1 (7-ounce) packet Saffron Road Coconut Curry Simmer Sauce
- ¼ cup rice vinegar
- 2 tablespoons olive oil (or sesame oil)
- Prepare the coconut curry vinaigrette by adding all of the ingredients to a blender and blend until completely smooth. Refrigerate until ready to use.
- Add all of the ingredients for the salad to a serving bowl. Toss in desired amount of coconut curry vinaigrette and serve.