Thai Crunch Salad Bowl Recipe
For a simple spring lunch, try this Thai crunch salad bowl recipe. The bold flavors are truly out of this world, and the veggies add a nice crunch.If you like this recipe, please leave a star rating in the comments section of this post to help other followers in our EYN community!
Equipment
Ingredients
- ¼ cup chili-lime dressing (Recipe follows)
- 2 tablespoons almond butter (Or Sunflower Seed Butter)
- 2 tomatoes (Quartered)
- ¼ cup walnuts (Chopped)
- 1 bell pepper, red (Thinly sliced)
- 4 cups cabbage
- ¼ avocado (Thinly sliced)
- 2 tablespoons basil, fresh (Chopped)
- 2 tablespoons cilantro, fresh (Chopped)
- 2 tablespoons mint leaves, fresh (Chopped)
- 1 scallions (Thinly sliced)
Optional Toppings
- sesame seeds
- protein of choice, cooked (Extra Protein Option)
Instructions
- Place all salad ingredients into a large salad bowl.
- Whisk together the dressing and almond/sunflower butter in a large mixing bowl. Toss in all remaining ingredients and mix well before serving.
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Nutrition
Serving: 1 Salad BowlCalories: 352kcalCarbohydrates: 31gProtein: 10gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gSodium: 40mgPotassium: 1014mgFiber: 11gSugar: 16gVitamin A: 3469IUVitamin C: 151mgCalcium: 166mgIron: 3mg
The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.
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