This salad is so fresh; perfect for spring meals al fresco. Bursting with color, flavor, and crunch! It's also naturally gluten-free, dairy-free, and has no added sugar. If you're looking for a delicious vegan meal, look no further, and you can simply omit the mung bean sprouts if you're strictly paleo.
Prep Time15mins
Total Time15mins
Course: Salad
Cuisine: Thai
Servings: 2-4 (depending on whether it is served as a main, or side salad)
5ozabout a 1/2 of a 10 oz bag of butter lettuce, torn into pieces
5ozabout 1/2 of a 10 oz bag of romaine, torn into pieces
2mangoscubed
1red pepperdiced
1/2cupof quartered cherry tomatoes
2handfuls of bean sprouts
1avocadocubed
1green onionsliced thinly, reserve 1/2 for garnish
1/2cup+ 2 TB toasted cashewscoarsely chopped
2small handfuls cilantrochopped
Lime juice
Cashew-Ginger Salad Dressing
2tablespoonscashew butter
1.5tablespoonstamari
1/4teaspooncoconut nectar
1teaspoonred pepper flakes
1tablespoonunrefined sesame oil
2tablespoonsrice vinegar
1limejuiced
1teaspoonminced ginger
1 teaspoonminced garlic
Instructions
Combine the lettuce, mango, rep pepper, cherry tomatoes, bean sprouts, avocado, 1/2 cup of cashews, 1/2 of the cilantro, and 1/2 of the green onion in a large serving bowl.
Toss with a light coating of dressing.
Garnish with the sesame seeds, cashews, green onion, and cilantro.
Add your protein of choice, give a generous spritz of lime juice, and serve immediately.
Cashew-Ginger Salad Dressing
Combine all ingredients in a jar and shake to combine. Store in fridge.
I make this in a jar as it's super easy to mix it up and you can keep it in the jar in the fridge. (Note: dressing thickens up in the fridge. Bringing it to room temp and shaking will help liquify it again.)
Notes
Optional add-ins: cabbage carrot snap peas basil and mint sunflower seeds black sunflower seedsAdd your own protein: Grilled shrimp Shredded rotisserie Chicken