Thai Salad Recipe

Name: Juniper and Ivys THAI SALAD Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups Zucchini; 4 cups Mixed Greens; 1 cup Carrot, shredded; 1 cup Cucumber, sliced; 1 cup Rolled Oats; 1 cup Peanuts, chopped; 1 tbs Honey or Maple Syrup; 2 tbs Coconut Oil, melted; 1 tsp Salt; 1 cup Gold Bar Squash or Pumpkin; 1 tbs Olive Oil; to taste Salt; 2 tbs Tamarind Paste; 3 tbs Olive Oil; 1 tsp Honey; 1 tbs Lime Juice; to taste Salt

Inspired by Juniper and Ivy

Time45m

Serves4

sage hill zucchini / peanut granola / gold bar puree / tamarind vin

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Ingredients

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Salad Base

2 cups Zucchini

4 cups Mixed Greens

1 cup Carrot, shredded

1 cup Cucumber, sliced

Peanut Granola

1 cup Rolled Oats

1 cup Peanuts, chopped

1 tbs Honey or Maple Syrup

2 tbs Coconut Oil, melted

1 tsp Celtic sea salt

Gold Bar Puree

1 cup Gold Bar Squash or Pumpkin

1 tbs olive oil

to taste Celtic sea salt

Tamarind Vinaigrette

2 tbs tamarind paste

3 tbs olive oil

1 tsp Honey

1 tbs ReaLime juice

to taste Celtic sea salt

Method

Preparation

Prepare the Peanut Granola

Preheat the oven to 350°F (175°C). In a bowl, mix rolled oats, chopped peanuts, honey, melted coconut oil, and salt. Spread the mixture on a baking sheet and bake for 15-20 minutes, stirring halfway through until golden brown. Allow to cool.

Make the Gold Bar Puree

Steam or roast the gold bar squash until tender. Blend it with olive oil and salt until smooth. Set aside.

Prepare the Tamarind Vinaigrette

In a bowl, whisk together tamarind paste, olive oil, honey, lime juice, and salt to taste until well combined.

Assembly

Assemble the Salad

In a large bowl, combine zucchini, mixed greens, shredded carrot, and cucumber. Drizzle with the tamarind vinaigrette and toss to coat.

Serve

Plate the salad and top with the gold bar puree and peanut granola. Enjoy!