I love the earthy, warm spice of curry. This week’s recipe satisfies any curry craving while remaining light and summery. Fresh, crisp corn, silky golden Yukon potatoes, plump seared shrimp, and sweet chunks of mango are quickly tossed with curry powder, a splash of coconut milk. This versatile dish can be mixed with your favorite pasta or eaten on its own! There aren’t any exact measurements for this recipe, I love to simply toss things in and adjust to taste.
This is a bright and zesty recipe to enjoy some of summer's best produce!! It can be enjoyed with chips as a dip, or eaten as a summer salad. Golden brown kernels of corn come together with tomatoes, creamy avocado, red onion for bite, black beans, and tons of fresh cilantro in minutes, and are tossed with the most amazing Honey Lime Vinaigrette. This combo is seriously delicious - the combination of lime juice, earthy, warm cumin, honey, and extra virgin olive oil is the absolute perfect way to bind these ingredients together. The best part is that the flavor of the dip gets better as it sits - so it's great to have out during an event, or to make ahead for lunch! Let's get cookin!
