Chopped Thai Salad/ Chopped Thai Salad recipe/ Chopped Thai Salad with avocado/ Dairy Free/ Dinner/ easy Chopped Thai Salad/ Food + Drink/ Healthy Salad/ how to make Chopped Thai Salad/ Lunch/ salad/ Sides/ Vegan/ Vegetarian

Chopped Thai Salad – What’s Gaby Cooking

Keeping things on the healthier side today with this colorful and flavorful Chopped Thai Salad.

Chopped Thai Salad from (@whatsgabycookin)

Let’s take a quick poll – just leave your answer in the comments – do we want more healthy recipes on the blog this time of year?? I feel like fall recipes are so often really decadent which I am 1000% okay with, but also I love a good healthy fall meal too. Thoughts? Leave them below.

Today we’re for sure on the healthy train because I ate like a jerk over the weekend. SO many cookies, cocktails, burgers, steaks, fries… the works. And today I need a re-set. This Chopped Thai Salad is LOADED with everything you need to keep things light and bright. Tons of veggies and a really light vinaigrette that you’ll love. You could add some roasted salmon or chicken or steak if you want extra protein too. But brace yourselves, because you’ll want 4 servings of this it’s THAT good!! Have at it! xo

Chopped Thai Salad


    For the Vinaigrette

  • 1/3 cup olive oil
  • 4 cloves garlic, peeled
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoons honey
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 lime, zested and juice
  • For the Salad

  • 8 ounces frozen shelled edamame
  • 5-6 cups baby kale, shredded
  • 3 large carrots, shredded
  • 2 bell peppers (1 red, 1 yellow), thinly sliced
  • 1 cup cilantro leaves
  • 1 cup sliced green onions
  • 3/4 cup cashews, roughly chopped
  • 1 avocado, diced
  • 1 mango, diced


  1. Whisk the dressing ingredients together in a small bowl and set aside.
  2. Cook the edamame according to the package directions. Drain and allow it to cool. Meanwhile, combine the kale, carrots, peppers, cilantro leaves, and green onions.
  3. Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.


Source link

(Visited 3 times, 1 visits today)

You Might Also Like