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Simple Thai salad

This easy recipe comes together in just 15 minutes.

“When the weather starts to get warm, this vegetable-forward salad is refreshing post-workout,” says San Francisco-based chef Lynda Marren. The dressing yields enough for three salads so you’ll have extra on hand.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.


Photography and styling by Julia Gartland

Ingredients

¼ small yellow onion, quartered
2 small garlic cloves, quartered
3 tablespoons ginger, roughly chopped
½ cup rice vinegar
½ cup peanut oil
1 tablespoon honey
2 tablespoons soy sauce
⅛ cup lemon juice
1 teaspoon kosher salt
½ teaspoon ground pepper

Ingredients

1 cup mixed greens
¼ small red onion, thinly sliced
¼ cup cucumber, sliced
1 scallion, chopped
½ cup carrots, cut into matchsticks
¼ cup cherry tomatoes, cut in half
¼ cup cabbage, shredded
1 six-minute egg, sliced

Ingredients

2 tablespoons toasted almonds, sliced
¼ avocado, sliced
½ teaspoon sesame seeds

Directions

1.

Place onion, garlic and ginger in the bowl of a food processor and pulse eight to 10 times to mince. Add remaining dressing ingredients and puree until smooth; transfer to an airtight container and store in the fridge.

2.

Place all salad ingredients in an airtight container. Place toppings in a separate airtight container and store everything in the fridge.

Directions

1.

Toss salad with dressing as desired and top with almonds, avocado, and sesame seeds.