Thai Green Curry Zucchini Noodle Salad (Keto)

Allergens

Tree nuts (cashews)

Ingredients

• 4 medium zucchinis 1 cup cherry tomatoes, halved 1/2 red bell pepper, thinly sliced 1/2 cup fresh basil leaves 1/2 cup cilantro leaves 1/4 cup cashews, chopped 1 tablespoon olive oil For the Green Curry Dressing: 3 tablespoons green curry paste 1 teaspoon minced ginger 2 cloves garlic, minced 1/4 cup coconut milk 1 tablespoon lime juice Salt and pepper to taste

Instructions

1. Use a spiralizer or a julienne peeler to create zucchini noodles from the zucchinis. Set aside.
2. In a large bowl, combine cherry tomatoes, red bell pepper, basil leaves, and cilantro leaves.
3. In a small bowl, prepare the Green Curry Dressing by whisking together green curry paste, ginger, garlic, coconut milk, lime juice, salt, and pepper.
4. Add the zucchini noodles to the salad bowl with the vegetables and herbs, then pour the dressing over the top. Toss well to combine.
5. Sprinkle chopped cashews on top for added crunch.

Chef’s Insight

This dish is perfect for those following a keto diet while seeking flavorful, satisfying meals.

Notes

This recipe is low in carbs and high in healthy fats, making it perfect for a keto lifestyle.