There is just something so refreshing and delicious about a Thai salad. The problem with Thai salads is usually the amount of sugar and sodium that they add to their vinaigrette. This recipe is sure to satisfy that Thai craving without all the crazy sugar but with the added benefits! It also might be the easiest recipe in the entire world ( did I also say the most delicious?). So go buy your ingredients and try this today because I’m not going to lie to you, I pretty much nailed this recipe.
1. First, start by peeling and spiralizing your zucchini, mango, and carrots and put in a bowl.
2. Chop grape tomatoes, red pepper, scallions and cilantro and add to the mix.
3. Plate your 2 oz of the spring mix and add the zucchini noodle salad mix to each plate. Top with mint leaves and crushed unsalted peanuts.
4. Add dressing and protein of your choice. And that’s it!!
I usually like to add some kind of seafood to this salad just to keep it light, this time I topped it off with some baked tilapia.
For the tilapia - I seasoned the filets with pepper, paprika, cayenne, garlic powder, and Lemon Mrs.Dash blend. Wrap them in tin foil packets and bake at 350 for 20 min!
For the dressing: In a bowl, whisk together the rice wine vinegar, sugar free syrup, liquid aminos fish sauce, Siracha and lime juice.
Organic Spring Mix 4 oz
1 Medium Zucchini ( aprox 289 gr)
½ Mango (aprox 90 gr)
8 Grape Tomatoes (aprox 3.2 oz)
½ Medium Carrot ( aprox 20 gr)
¼ red pepper
Few Mint leaves
1 bunch Cilantro
1 oz Unsalted Peanuts (aprox 40 pieces)
Thai Chilli Dressing
¼ cup Sugar Free Maple Syrup ( I used Cary’s)
1 tsp Liquid Aminos
1 tsp Fish Sauce
2 tsp Chilli Sauce with Garlic
¼ Lime (juice)
Macros for Salad (without tilapia):
Calories per serving: 189.5 F:7.85 gr C:25.6gr P:11gr