Thai Veggie Salad with Creamy Peanut Dressing
Serves 1
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 teaspoon fresh lime juice
- 2 tablespoons cilantro roughly chopped
- 2 big handfuls butter lettuce or mixed greens (i like organic girl butter, plus! greens boxed mix)
- 1/3 cup shredded carrot
- 1/3 cup diced red, orange, or yellow bell pepper
- 1/3 cup diced english cucumber
- 5 ounces high protein tofu (i use wildwood, optional) drained and patted dry, cubed
- 1/3 medium avocado (optional) sliced or cubed
- 2 tablespoons thai basil (optional) roughly chopped
- creamy peanut dressing:
- 2 tablespoons creamy salted peanut butter (no added sugar or oil)
- 1 teaspoon red curry paste (i use thai kitchen)
- 1 teaspoon coconut sugar or brown sugar
- 1/4 cup canned lite coconut milk
- 1 teaspoon finely chopped fresh ginger
- Carbohydrate 4.20339135364293 g
- Cholesterol 0 mg
- Fat 0.118128437485214 g
- Fiber 1.08894164911551 g
- Protein 0.395288749972893 g
- Saturated Fat 0.0268460416586448 g
- Serving Size 1 1 (184g)
- Sodium 25.6411249998744 mg
- Sugar 3.11444970452742 g
- Trans Fat 0.0346896874961485 g
- Calories 18 calories
1. Fill a bowl with the lettuce, carrot, bell pepper, cucumber, tofu, and avocado, if using. 2. Mix together the peanut dressing ingredients then drizzle over the salad. You may have some dressing left over. 3. Top your salad with cilantro and Thai basil, if you wish.
