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By The Toasted Pine Nut
Chopped Thai Salad
6 steps
Prep:20min
LOVE the flavors of this low carb, gluten free + paleo Chopped Thai Salad!! So healthy and packed with goodies! The leftovers are even MORE amazing!
Updated at: Fri, 16 Apr 2021 18:36:20 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Nutrition per serving
Calories2294 kcal (115%)
Total Fat167.2 g (239%)
Carbs156.3 g (60%)
Sugars62.3 g (69%)
Protein75.3 g (151%)
Sodium2968.1 mg (148%)
Fiber39.5 g (141%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
⅓ cupavocado oil
3cloves garlic
peeled
3 tablespoonssoy sauce
2 tablespoonswater
2 tablespoonswhite vinegar
2 tablespoonsagave nectar
1 tablespoonsesame oil
5 cupskale
de-stemmed and chopped
3carrots
large, grated
2bell peppers
chopped
1 handfulcilantro leaves
chopped
3green onions
chopped
10 ouncesfrozen shelled edamame
1 cupcashews
Instructions
Step 1
Puree all the dressing ingredients in a food processor until smooth. Transfer to a dressing jar and set aside.
Step 2
Combine the kale, red pepper, cilantro, and green onions in a large salad bowl.
Step 3
Use the grating attachment on your food processor and grate your carrots. Add them to the bowl.
Step 4
Heat the edamame and chop them in the food processor for about 5 seconds, using the normal blade. Add the chunks to the salad bowl.
Step 5
Repeat the same process for the cashews.
Step 6
Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined with the dressing.
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