Salad with Goddess Curry Dressing

Salad with Goddess Curry Dressing



  • 1/4 cup dried French green or black lentils, rinsed
  • One (1) cup water
  • Neutral oil for frying
  • Two (2) tablespoons sesame seed
  • Two (2) tablespoons flax seeds
  • One (1) tablespoon lemon juice
  • One (1) teaspoon olive oil
  • Pinch of salt
  • Six (6) cups lettuces, chilled
  • Basil and mint for garnish

for the dressing

  • Twelve (12) oz. silken tofu (must be silken)
  • 1/2 cup packed basil leaves
  • 1/4 cup olive oil
  • Two (2) tablespoons green curry paste (canned, jarred, or homemade)
  • One (1) garlic clove
  • One (1) teaspoon lime zest (1 lime)
  • Two (2) tablespoons lime juice (1 lime)
  • One (1) tablespoon honey
  • 1/2 teaspoon salt


Make the lentils:

  1. Combine the lentils and water in a saucepan.
  2. Bring to a boil, then reduce heat to a simmer for about 20-30 minutes until the lentils are tender.
  3. Drain and rinse under cold water, then scatter on paper towels to dry.
  4. Pour the oil to a depth of one (1) inch in a small saucepan on medium-high heat.
  5. When the oil shimmers, carefully sprinkle in the lentils (make sure they’re dry first!).
  6. Fry the lentils for about five (5) minutes or until the bubbling stops.
  7. Scoop out the lentils with a slotted spoon or drain through a strainer over a bowl.
  8. Set aside.

Toast the seeds:

  1. Heat a skillet to medium heat.
  2. Add the sesame and flax seeds, tossing often for a few minutes until the seeds start popping for a minute.
  3. Turn off heat and let sit in the pan while you make the dressing.

Make the dressing:

  1. In a blender, combine all of the dressing ingredients until smooth. (There will be plenty left over to be creative with later).

Assemble the salad:

  1. Scrape 1/2 cup of the dressing into a large bowl and whisk in the lemon juice and teaspoon of olive oil.
  2. Drop in the lettuce leaves, a couple tablespoons of the toasted seeds, a pinch of salt, and gently toss until coated.
  3. Divide the salad on plates or on one large platter and sprinkle with the crispy lentils and more seeds and herbs.