Energizing Thai Salad with Almond Butter Dressing

Allergens

Nuts (almond, peanut)

Ingredients

• 2 cups mixed leafy greens (spinach, kale, arugula)
• 1/4 cup shredded carrots
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup cucumber, chopped
• 1/4 cup edamame, shelled and cooked
• 1/4 cup unsalted roasted peanuts
• 2 tbsp fresh lime juice
• 2 tbsp almond butter
• 1 tbsp coconut aminos or tamari
• 1 tsp raw honey
• 1 tsp grated ginger
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. In a large bowl, combine the mixed leafy greens, shredded carrots, sliced red bell pepper, chopped cucumber, cooked edamame, and roasted peanuts.
2. In a separate small bowl, whisk together the lime juice, almond butter, coconut aminos or tamari, raw honey, grated ginger, and crushed red pepper flakes (if using).
3. Pour the dressing over the salad and toss gently to combine.
4. Enjoy your energizing Thai salad immediately for maximum freshness and flavor.

Chef’s Insight

Adjust the spiciness of the dressing by controlling the amount of crushed red pepper flakes.

Notes

Choose organic ingredients when possible.