Lime Coconut Seafood Salad
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)
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
Add dressing to salad ingredients. Arrange it on a bed of greens. Garnish with lime peel and more black sesame seeds.