Rejuvenating Thai Salad Bowl

Allergens

Nuts (cashews)

Ingredients

• 2 cups mixed baby greens (spinach, kale, arugula)
• 1/2 cup julienned carrots
• 1/4 cup edamame, shelled and cooked
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, sliced
• 1/4 cup snow peas, trimmed
• 1/4 cup cashews, toasted and chopped
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon fresh mint leaves Dressing:
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon agave syrup or maple syrup
• 1 teaspoon tamari or soy sauce
• 1/2 teaspoon grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon sriracha (optional)
• Pinch of sea salt

Instructions

1. In a large bowl, combine mixed baby greens, carrots, edamame, red bell pepper, cucumber, snow peas, cashews, cilantro, and mint leaves.
2. In a separate small bowl or jar, whisk together lime juice, rice vinegar, agave syrup, tamari, grated ginger, minced garlic, sriracha (if using), and a pinch of sea salt to create the dressing.
3. Pour the dressing over the salad and toss well to combine. Adjust seasoning if needed.
4. Serve immediately or refrigerate for later enjoyment.

Chef’s Insight

The balance of flavors and textures will keep you satisfied and energized throughout your day.

Notes

Feel free to swap in your favorite fresh vegetables.