A delicious fresh thai-inspired salad with a chili lime vinaigrette. Made with tons of fresh vegetables, this salad makes a fantastic appetizer or side dish to a fancy meal. Gluten-free, grain-free, dairy-free, vegan, low-carb and Paleo.
It’s hard to believe that August is coming to an end, where did the summer go? While everyone is preparing for back to school and starting to think about pumpkin spice everything, I’m still over here hanging onto the last little bits of summer.
This salad is perfect for those of you who are looking for a quick, but also super nutritious and tasty meal. Gotta love those meals where there is no cooking required.
If you’re pressed for time, assembling a salad like this takes LESS time than that drive-through run for fast food. Even better than that? You can batch prep and make four salads at the same time, and have lunch for most of the week! Come on guys, that’s a no-brainer right there.
Since this salad is thai-inspired, I added lots of delicious veggies like carrots, cucumbers, cabbage, sugar snap peas, green onions and cilantro. Top it all with a sweet and spicy chili lime vinaigrette and you’re good to go!
To make the dressing, you’ll need some lime juice and zest, cilantro, chili powder, apple cider vinegar, avocado oil or olive oil, and a sweetener of your choice. Toss it all into a shaker bottle and mix until well-combined.
My one tip with the dressing is to make it ahead. After the flavors meld together, the dressing evolves into something magical. If you’re prepping your meals on Sunday for the week, this is the perfect time to make the dressing, so it’ll be perfect for lunch on Monday!
If you give this thai-inspired salad a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!