5 nights of Thai: 7-ingredient Thai Chop Salad
7-INGREDIENT THAI CHOPPED SALAD
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Salad
1 bunch of kale, washed + destemmed + chopped
3 large carrots, peeled and shredded
1/2 cup slivered almonds
1 cup micro-greens
1 large mango, cubed
1 avocado, cubed
1 cup bean sprouts
1/4 cup chopped green onion (optional)
1/2 cup dried cranberries (optional)
3 large carrots, peeled and shredded
1/2 cup slivered almonds
1 cup micro-greens
1 large mango, cubed
1 avocado, cubed
1 cup bean sprouts
1/4 cup chopped green onion (optional)
1/2 cup dried cranberries (optional)
Tahini-Ginger Dressing
1/4 cup almond butter
1/4 cup Tahini C Drip
2 tbsp red miso
1 tbsp+ tamari
3 tbsp ACV
1 tbsp raw honey
1 inch knob ginger (optional)
1/2 tsp sea salt (optional)
3 tbsp olive oil (optional)
Water, to desired consistency
1/4 cup almond butter
1/4 cup Tahini C Drip
2 tbsp red miso
1 tbsp+ tamari
3 tbsp ACV
1 tbsp raw honey
1 inch knob ginger (optional)
1/2 tsp sea salt (optional)
3 tbsp olive oil (optional)
Water, to desired consistency
Blend on high until smooth and creamy.
MAKE
Massage kale with a little olive oil in a large salad bowl first.
Toss remaining ingredients on top and toss with 1/2 cup or more of Tahini-Ginger dressing.
Massage kale with a little olive oil in a large salad bowl first.
Toss remaining ingredients on top and toss with 1/2 cup or more of Tahini-Ginger dressing.
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