Creamy Curry Lime Salad

Jan 21, 2021, Updated Feb 23, 2022

This is typical me: craving something fresh, feeling inclined to eat a salad, wanting something naughty. That’s why this salad was invented. Creamy, tangy curry lime salad dressing tossed with greens and topped with julienned Italian salami and roasted tomatoes.

This creamy dressing is “spoonable” (AKA good enough to eat by the spoonful). Curry adds a touch of earthy sweetness, fresh lime juice and finely chopped shallots add freshness.

If you’re looking for a creamy salad that’ll blow your mind, it’s this one.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: 2 large salads

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

The Ingredients

5 ounces arugula

6-8 slices soppressata, julienned* (or sub another sliced Italian dry salami)

4-5 Campari tomatoes, halved (or sub cherry tomatoes)

½ cup heavy cream

1 large shallot, minced

1 lime, juiced

½ teaspoon curry powder

1 tablespoon extra-virgin olive oil

Salt & pepper, to taste

*My step-by-step video below will show you how to easily julienne your salami into perfect ribbons!

The Steps

Preheat oven to 350 degrees.

For roasted tomatoes: Place tomatoes, cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast tomatoes for 35-40 minutes. Let cool.

TIP: the absolute best way to roast Campari tomatoes, if you have time, is at 250 degrees for 2 hours. The juices are retained in the tomatoes and they turn out plump and amazing!

For creamy dressing: In a medium bowl, whisk together heavy cream, shallots, lime juice, curry powder, salt and pepper.

To assemble: In a large salad bowl, toss dressing with arugula. You can also toss in salami or top salad with salami.

Portion out dressed arugula onto salad bowls or plates. Top with roasted tomatoes, salami (if you didn’t toss in), and more cracked black pepper. Talk about YUM.