Yeeesss!! Its another
one of my lovely salad recipes! 😉 Just in time
for the beautiful summa days ahead! 🎆💝🙌😋 I found that a yummy dressing makes all the
difference when it comes to salad! Many
times I have tried new salad recipes, only for the dressing to not work
out. So that is why this salad is
absolutely delish! The dressing is a healthy, creamy thai dressing made from cashew butter. So
YuMMers!! If you've tried my veggie
spring rolls, this is somewhat like it, with a some variations in the dressing
and added a few more things to the salad.
Its a great way to get your veggies and protein in. You can omit any ingredient you dont care for
in a salad. Also, I use a mandolin slicer to make slicing go quicker. Only stores up to 4- 5 hrs. in fridge
Half red pepper, sliced and cut into small pieces
Half yellow or orange pepper, sliced and cut into small pieces
3 green onions, diced
Handful cilantro, chopped
2 C. mixed salad greens
1 C. shredded cabbae
1 Avocado, diced
Cucumber, carrot, tomato & zucchini, sliced, if desired
Sprouted sunflower seeds, to taste
Salt and Pepper to taste
Half yellow or orange pepper, sliced and cut into small pieces
3 green onions, diced
Handful cilantro, chopped
2 C. mixed salad greens
1 C. shredded cabbae
1 Avocado, diced
Cucumber, carrot, tomato & zucchini, sliced, if desired
Sprouted sunflower seeds, to taste
Salt and Pepper to taste
Mix all ingredients together and serve with dressing when
ready to eat (so not to get soggy) Can
serve topped with grilled chicken.
Dressing
1/4 cup creamy cashew butter
1 TBSP honey
1 TBSP grated ginger
2 TSP Tamari sauce or liquid aminos
3 TBSP water
1 tsp sesame oil
Juice from one lime
Crushed red pepper optional
ENJOY! ❤️
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