Alkaline Diet Recipe #30: Thai Salad with Almond Zing Dressing
This past weekend I taught my Ultimate Health Food Preparation class, and this salad was one of the many dishes I showed my class how to make. It is delicious, crunchy and has many textures. It has the creamiest dressing you can imagine. Please make an effort to make it soon, you will love it! It is one of those salads that is a meal in itself and as much as it is a feast for the stomach, it is a feast for the eyes too.
Swiss chard leaves, cut into ribbons
Handful dandelion leaves, cut into quarters (or any other salad leaf)
Half a head of lettuce, cut into ribbons
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 zucchini, julienne
1 carrot, julienne
1 cucumber, julienne
1 red onion, sliced into rings
Large handful fresh cilantro leaves
Meat of 1 young Thai coconut, cut into thin strips
How to Make
Place all the ingredients, excluding the coconut strips, in a large open salad bowl. Add my Almond Zing Dressing and mix in. Turn well using your fingers so every leaf is coated. Lay the coconut strips on the top of the salad. Leave for 15 minutes for the dressing to infuse, then serve. You may need to double up on quantities so there is enough dressing to cover this delicious salad.
Almond Zing Dressing Ingredients
1/2 cup raw almond butter
2 cloves garlic, crushed
1” piece fresh ginger, cut into slices
6 tablespoons fresh lime juice
1 tablespoon Bragg Liquid Aminos
1 1/2 teaspoon toasted sesame oil
3/4 cup Whole Food Market’s 365 Organic Olive oil
¼ jalapeño pepper, deseeded and cut into slices
1/2 teaspoon Celtic salt
Alkaline water for consistency
How to Make
Put all ingredients in a food processor and blend or mix by hand. Add water to achieve a dressing, like consistency. Pour over the salad.
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