vegan low carb healthy thai salad recipe lunch dinner
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vegan healthy thai salad recipe, low carb, heathy lunch recipe

EAT BETTER NOT LESS

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Everyone says I eat a lot. Can you believe I am only 5.6 feet and I can eat as much as boys. Well, I play by a simple rule… EAT HEALTHY. TRAIN MEAN.

I started my fitness journey 4 years ago. In no time I was addicted to training and loved the rush of endorphins. However, I was still struggling with a chronic sinus condition. Sick and tired of getting ill all the time I decided to go on a cleansing diet. Those 20 days were tough and It changed the way I eat now.

After a year… I am finally sick!  I guess our body goes on its own cleanse… So I thought what better time to share some of my delicious recipes. Well, if you have no time to make your office lunch and struggling to eat healthy. This recipe and the technique will solve all your problems. These salads are tasty, easy and healthy. Leave me your comment below if you have tired this at home.

 

INGREDIENTS

For the dressing:

•⅓ cup canola oil

•3 cloves garlic, peeled

•3 tablespoons low sodium soy sauce

•2 tablespoons water

•2 tablespoons white distilled vinegar

•2 tablespoons honey

•1 tablespoon sesame oil

•1 tablespoon lemongrass paste (ginger would also work)

For the salad:

•16 ounces frozen shelled edamame

•5-6 cups baby kale

•3 large carrots

•2 bell peppers (1 red, 1 yellow)

•1 cup cilantro leaves

•3 green onions

•¾ cup cashews

Note: I have used some home made chickpea for the crunch and added flavour.

INSTRUCTIONS

1.Puree all the dressing ingredients in a food processor until smooth. Taste and adjust if needed.

2.Cook the edamame .

3. Slice rest of ingredient

NOTES

Remember the trick to keeping the salad fresh is pouring the dressing first.Agave nectar or sugar would work in place of the honey for vegans.

PS: The above recipe is taken from pinch of yum. I have modified few things for my liking.

sita
sita@cocolett.com
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