Spring Roll Salad with Thai Dressing

By Sheryl | July 2, 2014 |

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The weather plays a large part in what food I eat. I never eat salads during the winter but begin to crave them as the weather becomes warmer. Last week I began to crave this salad I first made last summer. It is gluten and dairy free and leaves you satisfied. Additionally, the dressing could be used for a dipping sauce and could be made to stand alone. 
 
Spring Roll Salad with Thai Dressing 
 
Thai Dressing Ingredients 
  • 2 tablespoons of almond butter
  • 2 tablespoons of lime juice
  • 1 tablespoons of rice wine vinegar
  • 1 teaspoon of sesame oil
  • 1/4 teaspoon ground ginger
  • 1/2 cup coconut milk (full, fat free or light)
  • 1/4 teaspoon salt
  • 1 – 3 tablespoons of water (add one tablespoon at a time until desired consistency)
Spring Roll Salad Ingredients
  • 6 cups lettuce, chopped
  • 2 carrots, shredded
  • 4 green onions, green and white parts chopped
  • 1/2 cup sweet bell peppers, chopped
  • 1 cucumber, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped basil
  • 1 avocado
  • 1/4 cup chopped roasted cashews
  • sesame seeds
 
Directions: 
  • Mix all dressing ingredients together until smooth. Place in a container and refrigerate.
  • Add all salad ingredients, except avocado and cashews, into a larger bowl (you will need a large bowl). Toss all ingredients until well mixed. Top with diced avocado, sesame seeds, and chopped cashews.
  • Serve each salad with desired amount of dressing.
This is a great light and healthy summer salad. Enjoy!! 
 
 
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2 Comments

  1. Shannon on July 2, 2014 at 5:33 pm

    That looks so good, I am drooling.