Keeping things on the healthier side today with this colorful and flavorful Chopped Thai Salad.
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.
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
The most colorful and delicious Chopped Thai Salad that's packed with flavor!
Ingredients
For the Vinaigrette
- â…“ 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
- ¾ cup cashews roughly chopped
- 1 avocado diced
- 1 mango diced
Instructions
- Whisk the dressing ingredients together in a small bowl and set aside.
- 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.
- Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.
Notes
You could add some roasted salmon or chicken or steak if you want extra protein too.
Nutrition Information
Calories: 619kcal | Carbohydrates: 50g | Protein: 17g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Sodium: 878mg | Potassium: 1495mg | Fiber: 15g | Sugar: 22g | Vitamin A: 19034IU | Vitamin C: 193mg | Calcium: 337mg | Iron: 6mg
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What kind of chili garlic sauce are you recommending? I see many different options, some sweet, some not so much. Also, are you recommending we blend the viniagrette? I see "peeled" garlic cloves.
Looks amazing and I am making it for dinner with grilled salmon. Substituting spinach and cabbage for kale. Can't wait! (Looks like garlic needs to be minced since vinaigrette isn't going to be blended...)
I vote for more healthier recipes…. Cannot wait to make this Thai salad
Delicious
This salad was a fresh dinner hit tonight! Made a few substitutions (spinach instead of kale, almonds instead of cashews) just with what I had on hand. Fresh sourdough on the side 🙂
Honestly, a perfect salad. I'm not a huge mango fan so I usually leave it out and it still has a nice balance of flavors.
Healthy!!