Lime Coconut Seafood Salad

Chef Notes:
In this recipe we’ll use the whole can of coconut milk. Use as much of this dressing as you like on the salad and freeze the rest for another salad or a quick stir fry.
Green curry paste can be found in the international or Asian section of most supermarkets. It is sold in 4 oz cans. To prevent waste, put any extra curry paste in a snack baggie, label it and keep it in the freezer for later use.
Use a vegetable peeler to cut off a strip of rind from the limes for garnish (before juicing them)

Ingredients:
Mix salad ingredients: 8 oz package of Shining Ocean surimi seafood
1 cup diced mango
1 cup chopped cucumber
¼ cup finely cut cilantro

Mix dressing ingredients: 1 can coconut milk ( 13.5 fluid oz)
1 Tbsp fish sauce
2 Tbsp grated fresh ginger
Juice of 2 limes
1 Tbsp black sesame seeds
1 Tbsp green curry paste
Sea salt to taste

Directions:
Add dressing to salad ingredients. Arrange it on a bed of greens. Garnish with lime peel and more black sesame seeds.