PALEO & WHOLE30 THAI SALAD OF GREENS
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PALEO & WHOLE30 THAI SALAD OF GREENS
Of late and on this Paleo & Whole30 journey, I’ve been on a kick for preparing a fresh salad of greens as our main course dinner, including protein on the side or in the salad itself. I have been inspired by the flexitarian movement. The idea is to maintain a plant-based diet and to get most of your protein from plants. However, you can incorporate flesh proteins into your diet as you see fit. There are no rules as to how much flesh protein you eat. Some enjoy flesh proteins once a year, while others choose once a week, or even once a day. The amount and nature of the flesh protein you consume are subjective. However, the idea is to move toward eating a mostly plant-based diet in time.
Sometimes I incorporate plenty of seeds and nuts into this salad and forgo flesh protein altogether. Other times, I add cooked chicken or tuna salad on the side. But the salad always takes center stage.
I love the salad dressing because it has a smidgen of fat from the sesame oil. So it’s almost fat-free! The dressing is also refreshing and super healthy.
RECIPE NUTRITIONAL PROFILE: The dressing recipe includes fresh lime juice and fresh ginger. These ingredients offer valuable nutrition. The juice from fresh limes can boost your immunity, help to reduce heart disease risk, help prevent kidney stones, helping to aid iron absorption, and help to improve your skin. Lime juice is high in vitamin C, proving about 20% of your daily recommended need, also contributing toward boosting your immune system.
Fresh ginger also contributes to valuable nutrition. Fresh ginger offers anti-inflammatory, antibacterial, and antiviral properties.
The combination of fresh lime juice, fresh ginger, and fresh garlic contributes toward boosting a healthy immune system.
RECIPE TASTE PROFILE: The dressing in this recipe takes over. The predominant taste sensations are tanginess (lime juice), saltiness (Coconut Aminos), and spiciness (from the chili). The date paste does not occur as sweetness here because its job is to soften the acidity from the limes. The dressing is still quite tangy.
DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE): With the predominant taste sensations being tanginess, saltiness, and spiciness, choose a white wine with big acidity and a hint of sweetness, such as a slightly off-dry Riesling. Riesling offers a natural backbone of acidity that will complement the lime juice, all the while nicely contrasting the saltiness from the Coconut Aminos. The wine’s hint of sweetness with soften the spiciness with every bit.
- Prep Time: 30
- Total Time: 30
- Yield: 4
- Category: PALEO & WHOLE30
- Method: MIXING
- Cuisine: LUNCH, BRUNCH, DINNER
- Diet: Gluten Free
10 ounces of mixed greens
3 small carrots, shaved
½ red pepper, julienned
1 ripe avocado, sliced last minute
¼ cup Coconut Aminos
¼ cup date paste
½ to 1 teaspoon chili flakes (depending on your love of heat!)
½ teaspoon sesame oil
2 cloves garlic, minced
Juice from 1 fresh lime
1-inch piece of fresh ginger, grated
1 tablespoon finely chopped fresh mint (optional)
1 tablespoon finely chopped fresh Thai basil (optional)
1 tablespoon finely chopped fresh cilantro (optional)
½ cup toasted cashew pieces
Place all salad ingredients in a bowl. Keep them separated until ready to eat. Refrigerate until needed.
To make dressing place all ingredients in a bowl and whisk together or use a Magic Bullet and puree until smooth. Refrigerate dressing until needed. In a dry fry pan toaste cashews until golden. Remove from heat. Let cool.
Toss all salad ingredients together with the dressing. Garnish with toasted cashews. Serve.
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