I am loving the fall feeling here, temps in the 70s this week with a cool breeze and leaves are turning. Finally after an insanely hot and dry summer. And Halloween is almost here! I have never been a costume person, I wasn’t even good at dressing up as a kid possibly because most of my costumes were hand-me-down pieces and because I never felt like the type that could rock a costume. This year I’m blowing the comfort zone and going to a costume party with hubby. And yikes, finding a costume has been a bigger project than I anticipated!
I poked around many costume sites and Amazon looking for ideas and inspiration that wasn’t expensive and got a little tired of all the “sexy” versions of costumes for women. Hubby jokes that makes it easy to find a costume for ladies, but a sexy female Spiderman dress is a costume? Nope. And this is supposed to be a Miss Piggy costume, ugh. I’m a little nervous about what I ended up ordering online, we’ll see if it fits and doesn’t make me look too awkward.
This salad got a great coconut curry costume that I whipped together in a blender in minutes. You can adjust the fiery kick in this dressing recipe by adding red pepper flakes to taste or none at all. It’s got a warming curry flavor and color for a cool fall salad.
Coconut Curry Dressing
- 1 tbsp. curry powder
- ¼ cup fresh basil leaves
- ¼ cup dried coconut
- 2 tbsp. soy sauce
- 1 banana, peeled and chopped
- 1 clove of garlic
- ½ tsp. crushed red pepper flakes
- ½ cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
Miko knows when I’m chopping carrots for salads or smoothies and is right in the kitchen begging, I swear he’s more excited for carrots than his dinner.
The banana gives the dressing a sweet flare and creamy texture for coating greens.
I added leftover roasted squash and Brussels sprouts to the salad too for a heartier meal, yum.
The dressing makes a great fall treat that could even be a dip, it has a lively heat with a playful sweetness mixed into the curry. And great texture that oil was not needed for.