Tangled Thai Salad
Danielle Walker - AgainstAllGrain.com
- 1 large English cucumber
- 1 medium beet (preferably a golden beet, peeled
- 1 large carrot, peeled
- 1 medium jicama, peeled
- 1 ½ cups cooked, shredded chicken
- ¼ cup chopped Spicy Almonds (see note below)
- sea salt and fresh cracked pepper
- 1/4 cup fresh chopped basil
- 1 lime
- Combine all of the dressing ingredients except the olive oil in a small blender or food processor and blend until smooth. Whisk in the dressing by hand. refrigerator until ready to use.
- Using a spiral vegetable slicer, or spiralizer, slice the cucumber into vegetable noodles and discard the seeds. Alternatively, use a julienne slicer to make long strips. Place the noodles in a large bowl and continue with the remaining vegetables.
- Top the salad with chicken, chopped almonds, and salt and pepper. Drizzle half of the dressing overtop and toss to coat. Divide between 4 bowls and serve with fresh basil and a lime wedge.
Cook’s note: Follow this recipe to make the Spicy Almonds, or use your favorite store-bought brand (plain almonds would work well too).
gluten free, paleo, quick and easy, salad, Thai, spiralizer, no cook meal, summer salad
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