Loaded Veggis Asian Salad

Loaded Veggis Asian Salad

Jun 12th 2019

Summer is here! Well technically not until next week, but warm summer nights are already in full swing for many of us. The last thing you want to do when you've spent the day at the beach or the pool is come home and turn on your oven or stove. And while most people think salad is only a lunch time food, salad also makes a GREAT Summer dinner. Bonus - if you're headed to the pool in the late afternoon, you could even bring dinner with you! No need to stop the fun! 

This loaded Veggie Asian Salad has been a huge hit with our Sweet Summertime Challenge participants. 

Loaded Veggie Asian Salad 

Serves 4 

1 package Asian chopped salad mix (this usually comes with 2 different colors of cabbage, carrots and green onions) 

1 stalk celery, diced 

1 green pepper, diced 

1 red pepper, diced 

1 cup snap peas 

1cup almonds, slivered 

1 cup chicken, shredded (from taco leftovers, rotisserie or fresh) 

1 cup brown rice or quinoa 

1 Tablespoon dressing per serving 

Thai Peanut Dressing: 

1-inch piece fresh ginger root, peeled and grated 

3 cloves garlic, grated 

1/ 3 cup unseasoned rice vinegar 

¼ cup natural creamy peanut butter 

2 Tablespoons filtered water 

1 Tablespoon raw honey 

1 Tablespoon coconut aminos 

½ -1 teaspoon hot sauce 

2 teaspoons toasted sesame oil 

Add dressing ingredients to the bowl of a high-powered blender or food processor. Pulse for 1-2 minutes until smooth. Store in an airtight container in the fridge for up to one week