Fun & Fresh Thai Salad

Crisp. Refreshing. Lightly dressed. Curly q's. Obsessed. That about sums up my love affair with this exotic Thai "noodle" salad I made us all for dinner the other night. And, might I add, it was a hit with the boys! {although, they added some sautéed shrimp and brown rice spaghetti noodles to their serving!} Even Emma was grabbing for some! That's my girl <3

Super pleasing to the eye and a flavor explosion for the mouth, this crisp, fresh and delicious salad has it all. And you probably have most of the ingredients in your pantry right now.

Here's what you'll need: {Recipe based on this Chopped Thai Salad from Pinch of Yum}

Eat the rainbow! Fun & Fresh Thai Salad.

Eat the rainbow! Fun & Fresh Thai Salad.

Fun & Fresh Thai Salad

Love my sparrow serving bowl. Fun & Fresh Thai Salad.

Love my sparrow serving bowl. Fun & Fresh Thai Salad.

{Serves ~4}

Ingredients:

baby kale {I used a little more than half of the clam shell pack}

3-4 small rainbow carrots {spiralize if big enough; if too small, use peeler to make long, beautiful strips}

1 zucchini {spiralize with skin on for added nutrients}

1 golden beet {peeled & spiralized}

1 red bell pepper {sliced thin}

1/2 bunch of cilantro leaves {chopped}

edamame (organic, non-gmo {(optional)}

nuts/seeds of choice {I like cashews, pepitas and hazelnuts} and fun superfood like goji or mulberries to garnish

Sesame dressing:

1/4 cup extra virgin olive oil

2 cloves garlic

3 tablespoons low sodium tamari {gluten free soy sauce}

2 tablespoons water

1 tablespoon apple cider vinegar {with the "mother" like Bragg's}

1 tablespoon rice vinegar

1 tablespoon coconut nectar {or maple syrup or raw honey ((not vegan)}

1/2 tablespoon sesame oil

1/2-1 thumb of fresh ginger

1 squeeze of 1/2 a lime plus a little zest

1 teaspoon of red pepper flakes {depending on how spicy you like it!}

Directions:

"People who love to eat are always the best people." Fun & Fresh Thai Salad.

"People who love to eat are always the best people." Fun & Fresh Thai Salad.

Combine dressing ingredients in your food processor until smooth. In salad bowl, combine prepared veggies. Spoon on a couple tablespoons or so of dressing and toss. Adjust to taste. Plate with extra cilantro, nuts/seeds and dried berries. Enjoy! This salad is so FUN to eat! Nom nom nom.

**To make this salad even more filling with stick-to-your-ribs goodness, add about a tablespoon or so of unsweetened almond or peanut butter to your dressing... even tahini would do the trick!

***Makes for great leftovers!