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.
For the dressing:
- 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
For the salad:
- 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
For the toppings:
- 2 tablespoons toasted almonds, sliced
- ¼ avocado, sliced
- ½ teaspoon sesame seeds
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.
Place all salad ingredients in an airtight container. Place toppings in a separate airtight container and store everything in the fridge.
Toss salad with dressing as desired and top with almonds, avocado, and sesame seeds.