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Rainbow Salad with Thai Vinaigrette
Ingredients
- cups chopped kale
- rainbow carrots
- red onion
- radish
- red pepper
- red pepper
- cup cherry tomatoes
- cup parsley
- avocado
- tbsp lime juice 1/2 a lime
- tbsp rice wine vinegar
- tbsp almond butter
- tbsp coconut aminos
- grated garlic clove
- tsp freshly grated ginger
- tbsp toasted sesame oil
Instructions
Salad
- Wash, dry and massage kale to soften
- Peel carrots into long strips using vegetable peeler
- Thinly slice onion, radish and red pepper
- Halve the cherry tomatoes
- Wash and chop parsley
- Thinly slice avocado
- Combine on a large platter, in rainbow formation
Vinaigrette
- Whisk together all ingredients except sesame oil
- Add in sesame oil while whisking to emulsify
- Choosing a selection results in a full page refresh.
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