We recently discovered a resource that is going to make our summer ahead healthier and in turn, happier. RASA was founded by Mia Rigden, a holistic health coach, and offers personalized nutrition while encouraging healthy lifestyle habits. Through holistic wellness coaching and delicious meal plans, the founder
believes that you can be healthy in a way that’s not at all boring. (Hear, hear!)
If you’re not ready to take on RASA’s popular 21 day challenge
, you can start small. Today, we’re sharing the recipe for a tasty (and grain-free) pad thai. This dish is straight from the pages of RASA’s Summer Salads book
, and now we can’t wait to try the rest! (Get book details here.) Bon appétit!
RAINBOW PAD THAI SALAD WITH PEANUT DRESSING
This veggie-packed salad is the perfect answer to all your Thai food cravings.
Ingredients
(Makes 4 servings)
Salad
2 medium sized zucchini, spiralized 2 medium carrots, spiralized
1 handful spinach
1 handful chard leaves
1⁄2 medium sized beet, shredded
1⁄2 cup shelled edamame beans
1 tsp chopped birds eye chilies
1⁄4 cup green onions, chopped
1⁄4 cup crushed peanuts
1 tbsp sesame seeds
Fried egg (optional)
Dressing
2 tbsp creamy peanut butter 1 tbsp fish sauce*
1 tbsp sesame oil
1 tsp honey
1 tsp grated ginger
Juice of 1 lime
2 tbsp water
Start by preparing all salad ingredients and add them to a bowl, reserving peanuts and sesame seeds and green onion for garnish.
Make the dressing by combining all ingredients into a high-speed blender, adding more water it it’s too thick (1 tbsp at a time). Try not to eat the entire jar of peanut butter in the process.
Assemble salad, dress and top with sesame seeds, green onions and crushed peanuts. Add a fried egg for extra protein and some satisfying yolk-breaking action.
*Red Boat is my favorite brand of fish sauce, but check at your local grocery store for a brand that is sugar free.
