Is it me, or is the ‘chopped salad’ more popular than ever? I’m pretty sure it’s not just me. So, I had to throw my recipe into the ring. Yep, my Chopped Thai Salad with Chili Ginger Vinaigrette is the perfect combination of crunchy, sweet, and mildly spicy. And, if you’re trying to get more vegan, vegetarian, or gluten-free meals into your life, this is the ticket, right here!
Chopped Thai Salad with Chili Ginger Vinaigrette
This salad is great for make-ahead lunches or busy weeknight meals. It’s loaded with fresh, healthy produce and topped with a spicy-sweet vinaigrette, thanks to the chili pepper flakes, fresh ginger and agave nectar.
But, don’t worry about those whole chili pepper flakes getting stuck in your teeth, because they won’t! We’re using the NutriBullet…or any food processor to process those flakes for more even distribution. You can’t tell in my picture here, but this process makes the dressing a reddish-pink color…and it’s deeelish!
What’s really great about this chopped salad number is that it doesn’t rely on seasonal items to be successful. I mean, no doubt, we LOVE our locally grown produce, but during winter, these fresh ingredients are always available at our local grocery stores. For the win!
Of course, the protein-packed edamame beans you’re seeing in the other pictures are always available too. They’re probably my #1 freezer staple, next to blueberries.
If you really like veggie-packed, Asian salads, check out my Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette. It’s another great way to gobble down a lot of fresh veggies and quinoa.
Cheers to making your new favorite chopped salad…and always to our health!
About my recipes: MORE plant, LESS animal...that's my jam.
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