Spices and healthy fats are the perfect duos. Healthy fats help spices like turmeric get absorbed into the body so they can be readily available when needed. This salad is loaded with anti-inflammatories, antioxidants, omega 3 fatty acids, phytonutrients, and essential vitamins and minerals. I found that the curry dressing pairs well with chickpeas, lightly roasted sweet potatoes, broccoli, and black kale. I also added beet sprouts and a couple tbsp. of sugar-free dried cranberries. You can store the curry dressing in the refrigerator for 5-7 days. Bon Appétit!
1-Cup Plain Yogurt. I used plain coconut yogurt for dairy free
1.5 tbsp Curry Powder
½ tsp Turmeric Fresh or Powder
1 tbsp Apple Cider Vinegar
1 tsp fresh Ginger Root, grated
1/8-1/4 tsp stevia, optional
Blend all the ingredients in a small food processor. Store in the refrigerator.
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