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!

This veggie-packed salad is the perfect answer to all your Thai food cravings.

(Makes 4 servings)

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)

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.