So the other day I'm in the kitchen getting ready to make this healthy, delicious salad for dinner when Matthew comes sauntering in.
"What you doing, Mommy?"
As if he doesn't already know.
"I'm getting ready to make dinner."
"Oh yes. What you making for dinner?"
This is where I prepare myself mentally for the complaints that are sure to ensue.
And, sure enough, the whining begins with: "I can't want salad for dinner!"
"What's wrong with salad? Do you have a better idea, Matthew?"
"Yes. I think I want some lobster."
Lobster?!? Alrighty then, your highness. Shall I serve that with a side of caviar and some foie gras?
If vegetarian salads are not your thing, add some roasted chicken or pan-seared shrimp (or lobster if you have fancy-pants tastes like my Matthew). Either way, this salad will leave you feeling great long after dinner is over.
And for the record, Matthew refused to eat the composed salad for dinner. He picked out the red pepper, mangoes, and nuts and then made known his exhaustion from his full day of playing, coloring, singing and being simply obnoxious all day long. As he headed upstairs to bed, he called back to me: "Mommy...we need to have lobster for dinner tomorrow!"
Dream on, kid.
Mango Salad with Curried Coconut Dressing
adapted from The Roasted Root
For the Curried Coconut Dressing:
1 cup coconut milk (full-fat ONLY)
3 tablespoons creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoons yellow curry powder
1/2 teaspoon salt
For the Salad:
8 ounces spinach
2 mangos, peeled and chopped into bite-size pieces
1 red bell pepper, thinly sliced
1 bunch green onions, thinly sliced
1/2 cup roasted, salted cashews or peanuts
For the dressing, whisk together all ingredients until well blended. Refrigerate the dressing for about two hours or until it thickens.
To make the salad, toss the spinach, mangoes, red bell pepper, and green onions in a large bowl. Add the desired amount of dressing and toss to coat. Top with the nuts and serve!