10- Minute Thai Salad with Almond Butter Dressing
Every time I have a friend come over for dinner and I prepare a large salad, I always get the same response: “WHAT?! How did you make this salad so good? Mine always turn out so boring!” Salads. don’t. have. to. be. boring! In fact, salads can be one of the most delicious, interesting and beautiful parts of your meal. Enter my go-to Thai chopped salad recipe! I received a shipment from my favorites over at @the_chefs_garden_ohio and knew I had to use these beautiful and organic ingredients. Rainbow carrots, beans and peppers make each bite of this chopped Thai salad pack a major punch! Plus, this salad dressing is to diiiiiiie for 😍
Ingredients
- 2 heads lettuce of your choice chopped
- 1 green bell pepper
- 1 yellow bell pepper
- 1 bunch rainbow carrots
- 1 bunch green onions
- 1/4 almonds toasted and chopped
- 1/4 cabbage
- 1/4 cup sprouts
- 1/2 cucumber
Ingredients for the dressing
- 1/4 cup sesame oil
- 1/4 cup avocado oil
- 2 tbsp almond butter
- 1 tbsp tahini
- 1 tbsp coconut aminos
- 1 inch ginger grated
- 1 lime juiced
- 1 clove of garlic minced
- Red pepper flakes to taste
Instructions
- Chop lettuce finely and all vegetables into bite sized pieces. Arrange vegetables and lettuce in a large serving bowl.
- To make the dressing, add all ingredients to a blender or food processor and pulse until combined.