Mar 19, 2014 It also has everything you want in a meal salad: hearty whole grains, protein, and make-it-last till dinner healthy fats. The dressing is an amazing, creamy blend of coconut milk (homemade!), zingy ginger, sweet honey, bright lime juice and a bit of garlic. If you want to put it on everything from this point forward, I won’t judge you. Heck, if you want to drink it, I won’t judge you. The only thing I’d do differently next time is add some greens – I rounded out the leftovers with a few handfuls of baby spinach, and it was perfect. You could even use some shredded kale or chard – just put it in the serving bowl before you add any of the other salad ingredients, and really massage the dressing into the leaves to soften them. Okay, now some boring blog housekeeping. If you’re a regular around here (thank you, I love you!) you may have noticed my commitment issue with commenting platforms. My hubby/designer really prefers the aesthetic of Disqus/Lifefyre (you’ve seen both rotate through here) but I really value the community fostered by having a commenter’s name link back to his or her own blog, and those silly platforms don’t let that happen. I finally (seriously, it took years of nagging requesting…) convinced the man with the power to convert me over to the plain old WordPress comments, and this is where I’m staying forever and ever and ever. Hooray, link-backs! I love and appreciate your comments so much, thank you to all my lovely readers who have left me notes despite the lack of link-y love. Now, salad:
Ingredients
2 cups (dry) brown jasmine or basmati rice 1/2 cup coconut ribbons or unsweetened shredded coconut 2 cups shredded cooked chicken, or 2 cups cooked black beans 1 ripe mango, cut in chunks or thin slices 1 ripe avocado, cut in chunks 1/2 cup chopped cilantro
For dressing:
1/2 cup coconut milk 2 tbsp lime juice 1 tbsp finely grated ginger 2 tsp brown sugar 1 clove garlic, finely minced 1 tsp kosher salt, or to taste
Preparation
